A remarkably generous and well-thanked neighbor gave me a box of Harry & David Oregold peaches recently. I've never had an Oregold peach before. During summer in particular, I try to eat locally as much as possible, so I never saw the advantage of an Oregon peach over good ol' South Jersey Peaches. Those Harry & David catalogues make them look and sound like the best fruit ever grown, though, and I've always wondered.
And, for all the advertising and $8.25/lb price tag (before shipping)?
They're good. Maybe a little sweeter and a little prettier than the farmstand ones I get around here, but only a little.
I think I'll stick with Terhune orchards or Battleview.
Thursday, August 9, 2007
Saturday, August 4, 2007
Healthier Zucchini Bread
The Recipe:
3 eggs
3/4 cup canola oil
1 1/2 cup sugar
3 cups- approx., very approx- shredded zucchini
2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. allspice
1 1/2 cups whole wheat flour
1 1/2 cups AP flour
1 tsp salt
1 tsp baking soda
1/4 tsp. baking powder
1 cup chopped walnuts
Preheat oven to 350. Coat two loaf pans with spray oil.
Beat eggs until very light and lemon-colored; slowly add sugar and oil. Continue to beat until very light. Mix in zucchini & spices. In separate bowl, whisk flour with baking powder, soda and salt; slowly add to the egg mixture- you may want to do this by hand or get out the pouring shield, as flour will go all over the place. Stir in walnuts; spread batter evenly into loaf pans.
Bake 1 hour and test with toothpick for doneness; if still wet, bake additional 5 min. until done. Makes two big loaves.
The Story:
This isn't Grandma's light and sweet zucchini bread. It's a lot denser and has more squash in it, more fiber and less sugar. It's still absolutely great. The kids love it slathered with cream cheese for breakfast, but I prefer it plain.
I don't often measure the zucchini. I use up whatever I have- I even used a crookneck squash last time because I had it around. If it's a whole lot more than three cups, the bread is heavy and moist; if it's a lot less, it's a bit dry. This time of year, I always seem to have more than three cups...
Get fresh nutmegs. If you have a microplane grater (usually used for zest or Parmesan cheese), you can use it to grate nutmeg. There is no comparison between canned powder nutmeg and freshly grated- fresh is light years ahead. I get mine from Penzeys. It's worth it.
3 eggs
3/4 cup canola oil
1 1/2 cup sugar
3 cups- approx., very approx- shredded zucchini
2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. allspice
1 1/2 cups whole wheat flour
1 1/2 cups AP flour
1 tsp salt
1 tsp baking soda
1/4 tsp. baking powder
1 cup chopped walnuts
Preheat oven to 350. Coat two loaf pans with spray oil.
Beat eggs until very light and lemon-colored; slowly add sugar and oil. Continue to beat until very light. Mix in zucchini & spices. In separate bowl, whisk flour with baking powder, soda and salt; slowly add to the egg mixture- you may want to do this by hand or get out the pouring shield, as flour will go all over the place. Stir in walnuts; spread batter evenly into loaf pans.
Bake 1 hour and test with toothpick for doneness; if still wet, bake additional 5 min. until done. Makes two big loaves.
The Story:
This isn't Grandma's light and sweet zucchini bread. It's a lot denser and has more squash in it, more fiber and less sugar. It's still absolutely great. The kids love it slathered with cream cheese for breakfast, but I prefer it plain.
I don't often measure the zucchini. I use up whatever I have- I even used a crookneck squash last time because I had it around. If it's a whole lot more than three cups, the bread is heavy and moist; if it's a lot less, it's a bit dry. This time of year, I always seem to have more than three cups...
Get fresh nutmegs. If you have a microplane grater (usually used for zest or Parmesan cheese), you can use it to grate nutmeg. There is no comparison between canned powder nutmeg and freshly grated- fresh is light years ahead. I get mine from Penzeys. It's worth it.
Saturday, July 28, 2007
Whole-Wheat Waffles
The Recipe:
1 1/2 cups whole wheat flour
2 1/2 cups AP flour
3 Tbsp. sugar
2 Tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 1/2 cups milk
2/3 cup canola oil
4 Tbsp. ground flaxseed
4 eggs
1 1/2 cup chopped walnuts
Whisk first six dry ingredients to blend; add all wet ingredients and whisk until almost smooth. Add walunts and stir in at the last minute. Let stand about 10 minutes before using (enough time to get out and heat up the waffle maker.)
Follow your waffle maker's instructions; There's usually less overflow if you spread the batter with a spatula and let it bubble for about 15-20 sec. before closing.
Makes a ton of waffles.
The Story:
These aren't light 'n fluffy; the flax and the whole wheat makes 'em rather dense, but with a lot of flavor.
The healthyish nature of these makes it feel a little silly to cover them with butter and maple syrup, but they are good that way. They're very good with a fruit sauce, sliced strawberries and bananas, or some nice tart apples sauteed in butter with a little sugar and cinnamon sprinkled on them.
Wrap leftover waffles or fill a plasticware bin. They are great when popped in the toaster, and keep well at room temperature for a few days.
I have a Belgian waffle maker which I love, but there's no reason you couldn't make these in a regular waffle maker.
1 1/2 cups whole wheat flour
2 1/2 cups AP flour
3 Tbsp. sugar
2 Tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 1/2 cups milk
2/3 cup canola oil
4 Tbsp. ground flaxseed
4 eggs
1 1/2 cup chopped walnuts
Whisk first six dry ingredients to blend; add all wet ingredients and whisk until almost smooth. Add walunts and stir in at the last minute. Let stand about 10 minutes before using (enough time to get out and heat up the waffle maker.)
Follow your waffle maker's instructions; There's usually less overflow if you spread the batter with a spatula and let it bubble for about 15-20 sec. before closing.
Makes a ton of waffles.
The Story:
These aren't light 'n fluffy; the flax and the whole wheat makes 'em rather dense, but with a lot of flavor.
The healthyish nature of these makes it feel a little silly to cover them with butter and maple syrup, but they are good that way. They're very good with a fruit sauce, sliced strawberries and bananas, or some nice tart apples sauteed in butter with a little sugar and cinnamon sprinkled on them.
Wrap leftover waffles or fill a plasticware bin. They are great when popped in the toaster, and keep well at room temperature for a few days.
I have a Belgian waffle maker which I love, but there's no reason you couldn't make these in a regular waffle maker.
Thursday, July 19, 2007
Blackwell's Organic
Blackwell's Organic is a frozen desert company based in Red Bank, NJ:
Last time we made to Whole Earth Center, we picked up the Raspberry Sorbetto. It was pure fruit indulgence. It tasted of summer-ripe berries, through and through. The flavor is so very strong that you're satisfied with even a small serving- which is good, since it's rather expensive but worth every penny.
Seek it out. They have a list of locations where their products can be purchased here.
Our products are hand-crafted in small batches using only the highest quality certified organic ingredients and Fair Trade Certified(TM) cocoa and coffee. We use only real fruit and fruit juice. Our gelati and sorbetti are free of preservatives, additives and extracts.
Last time we made to Whole Earth Center, we picked up the Raspberry Sorbetto. It was pure fruit indulgence. It tasted of summer-ripe berries, through and through. The flavor is so very strong that you're satisfied with even a small serving- which is good, since it's rather expensive but worth every penny.
Seek it out. They have a list of locations where their products can be purchased here.
Summer fruit
The last of the early summer raspberries are on the bushes. I've been getting a pint or two every two days for nearly a month, but it's almost over. It's been a very good year for them.
We picked up the first of the summer peaches on Saturday at Terhune orchards. They're cling peaches, which make them a bear to work with, but it's always such a treat to get the first fresh peaches.
Must get to the grocery store today- I need some fresh cream. Also must remember to freeze the ice-cream maker...
Thursday, July 5, 2007
Top Chef without pity
Television Without Pity works over Top Chef.
Warning- only visit when you have some time to sit down and read! I promise, you'll get sucked in just like I did.
Warning- only visit when you have some time to sit down and read! I promise, you'll get sucked in just like I did.
Tuesday, July 3, 2007
Green and White Bean Salad
The Recipe:
1/2 to 3/4 lb. string beans; green, yellow, wax- whatever's fresh
1 can small white beans or cannelini beans, drained
1 Tbsp. white wine vinegar
2 Tbsp. XV Olive Oil
1 tsp. brown mustard
8 or 10 fresh sage leaves, shreded or chopped
Blanch string beans in boiling water for 1 min; rinse immediately in cold water. Toss with the drained white beans.
Whisk mustard and vinegar together; whisk in oil slowly to form emusion. Add sage and S&P to taste. Pour over beans and let chill in the fridge at least 1 hour, preferably 2 or 3.
The Story:
I make this all summer, as the bush beans and wax beans pour out of my garden. (Am making it for a picnic tonight, as a matter of fact.) It's easy, and barely needs a recipe, but I like the proportion of vinegar to oil to be higher than a classic vinagrette, so I keep track.
Some people like tomatoes in their bean salad, or some onion. Add what you'd like, but I prefer to leave it pretty simple. The fresh sage shines more that way.
The cut beans will darken at the edges as they sit in the dressing overnight. It's fine to eat that way but much less pretty.
1/2 to 3/4 lb. string beans; green, yellow, wax- whatever's fresh
1 can small white beans or cannelini beans, drained
1 Tbsp. white wine vinegar
2 Tbsp. XV Olive Oil
1 tsp. brown mustard
8 or 10 fresh sage leaves, shreded or chopped
Blanch string beans in boiling water for 1 min; rinse immediately in cold water. Toss with the drained white beans.
Whisk mustard and vinegar together; whisk in oil slowly to form emusion. Add sage and S&P to taste. Pour over beans and let chill in the fridge at least 1 hour, preferably 2 or 3.
The Story:
I make this all summer, as the bush beans and wax beans pour out of my garden. (Am making it for a picnic tonight, as a matter of fact.) It's easy, and barely needs a recipe, but I like the proportion of vinegar to oil to be higher than a classic vinagrette, so I keep track.
Some people like tomatoes in their bean salad, or some onion. Add what you'd like, but I prefer to leave it pretty simple. The fresh sage shines more that way.
The cut beans will darken at the edges as they sit in the dressing overnight. It's fine to eat that way but much less pretty.
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