this morning sean and i ventured to the California avenue farmer’s market. we woke up early, expecting bundles of strawberries, cherries, apricots, and under-ripe peaches. we found them all and even some roasted-garlic and herb pasta, as well as green and yellow zucchini squash for dinner. on our way out a fine, young man offered us a sample of yellow peach. it was unexpectedly juicy and sweet. i turned to sean and said,
“i want a pound.”
“what are you making?”
“yes, delicious pie.”
i actually intended to make peach galette. but, pie nor galette did i make. i had pie crust in the freezer from when i made buttermilk pie and if i had planned ahead i would have let it thaw in the freezer overnight. but i did not, instead i didn’t even think about the crust until the peaches were in the bowl with the sugar. i decided that defrosting it in the microwave would destroy the flaky integrity of the crust. so, using my ability to adapt to potentially disastrous situations (with some inspiration from this chocolate-streusel topping), i grated the dough on my handy box grater and viola! peach pie-crust-topped-crumble? i still don’t know what to call it, but it was good. all the elements of peach pie, but with a new look. i don’t know that i will (intentionally) do this again, but it was not a bad recovery. sometimes an identity crisis results in a new outfit…sometimes it is a bit more serious, but i would like to think that this peach pie is the former.
i also made the roasted garlic and herb fettuccine and tossed it with some matchsticks of squash sautéed with onion and garlic, topped with crispy bacon and parmesan. i served that alongside salad and grilled chicken. it was delightful, but really recipe-less. the squash, onions and garlic were sautéed in the bacon drippings (maybe you think this is gross but, i am addicted to bacon. gross and gluttonous, i know), deglazed with white wine. i also added basil, parsley (from my porch!) and lemon to finish.
peach pie/gallete with a new outfit
1 lb ripe, ripe juicy lovely peaches
2-4 tbsp sugar
¼ tsp cornstarch
¼ tsp. cinnamon
1/8 tsp fresh grated nutmeg
1 pie crust grated
1 tbsp sugar
preheat oven to 375 F.
grate frozen chunk of pie dough on box grater and toss with 1 tablespoon sugar.
cut peaches and remove stones. place sliced peaches in large bowl, add sugar, nutmeg and cinnamon. pour peaches into oven safe dish, top with grated, frozen pie dough and bake for 30-40 minutes. serve with cream or ice cream.