Deep-Fried Peaches (and other healthy things)

Who doesn’t love a Georgia peach? At their peak, these fruits are tender, sweet, juicy, and just heavenly. So how else to carefully preserve and present this deliciousness as a dessert? Why batter and deep fry it, obviously!

I’m not sure why, but I’ve had this odd hankering to deep fry things lately. Somehow, this led to stumbling across a tasty concept: deep fried peaches! As funny as it sounds, this is actually quite a simple preparation that really shows off peaches at their best–warm, tender, and encased in a poofed, light, crisp, sweet, fried exterior. What’s not to love? Diets be damned, its fruit, isn’t it? 😉

Oh, and that photo could use some explanation: once I started deep frying, I just couldn’t stop. So I went for some other fruit I had handy as–and I’m sure I’m alone on this one–I thought the idea of a deep-fried… click to read more…

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Quadruple Berry Crumble

Some desserts are decadent, elaborate, and call for a lot of careful planning and effort. This isn’t one of them. Some times, you just want something quick, simple, and delicious. This rustic-looking treat fits just the bill and is very easily tweaked to whatever fruit you have handy. With a crunchy, nutty, crisp top layer, and a gooey, temptingly sweet mix of red currants, blackberries, blueberries, and strawberries, this Quadruple Berry Crumble will hit the spot.

The berries are delicious in their own right and I love the balance of sweet and tart achieved by this mix, but I also wanted to add a few other subtle flavors to the mix. I love the mix of strawberries and balsamic vinegar, so the dark, sophisticated sweet flavors of balsamic were in. I also chose to enhance the sweetness with a bit of ground black pepper (it sounds strange, but try it!… click to read more…

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Lamb Chops with Blueberry Sauce

If you’re a regular reader, you may have noticed my quiet love for blueberries (unlike my less quiet love for strawberries), and so I thought it would be nice to enjoy them in a savory dish rather than the sweets I usually flock to. In my mind, two proteins go beautifully with fruit: pork and lamb. Based on the randomness of my cravings, lamb it was, and so for this dish, we have Lamb Chops with a Blueberry Sauce.

If you’ve never had a savory application of blueberries like this, you might make a face at the thought of this, but I promise, this is a surprisingly great match. Aside from lamb chops being delicious, the dish as a whole was gamey and rich, the sauce tannic, full-bodied, dark,… click to read more…

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Blueberry Jam

As blueberry season comes to an end, you realize you can only squeeze in some many blueberry-centric recipes before you need a long-term plan. How will you cope without them in the coming months? 😮 The answer is simple: get out a clean jar or few and preserve some blueberry jam.

I’ve come to appreciate how easy it is to make preserves and that you can make some pretty neat things that you might not find in the grocery store, so why not make home canning and preserving a regular occurrence? If you haven’t tried it yet, go out, buy yourself some mason jars and give this one a try–it is so easy and so enjoyable to have jars of your own home-made jam to dip into throughout the year.… click to read more…

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Pan-Seared Salmon over Fennel Cauliflower Puree with Sweet Mediterranean Relish

In bumbling around for something to do with the cauliflower leftover in my fridge, I came across a fish recipe that really caught my eye. This solved two problems for me as I hadn’t a clue what I intended to do with the beautiful wild salmon filets waiting for me as well. So by total chance, today’s dish: a Pan-Seared Filet of Salmon atop a Fennel Cauliflower Puree, served with a Sweet Mediterranean Relish (say that three times fast).

This dish worked really well. The salmon was not the sad-colored, farm-rasied stuff, and the taste really reflected that. The cauliflower puree was a tasty side dish (also a great way for me to use up some fennel fronds I had leftover)–creamy, slightly sweet and anisey, and just full of that comforting caulifloweriness. The only change I would make next time: prepare more relish!

As simple as the… click to read more…

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Carne Asada Tacos with Watermelon Mango Avocado Salsa

Watermelon salsa. Sounds different, right? But not in a bad way–more like really interesting. I certainly thought so when I first heard of it, and while the watermelons were abundant around here, I knew I had to try it. So closely following Susan’s very tempting recipe, I made some Carne Asada Tacos with Watermelon Mango Avocado Salsa.

And how did it come out? Quite surprising–I’d never had watermelon in any form other than dessert, so I was really curious to see where it would go. The end result didn’t quite have the tex-mex sort of flavors I was expecting, but it was nonetheless quite enjoyable.

The peppers give the salsa a bit of heat, the avocado some creaminess and richness, the jicama a tartness and a firm crunch, while the watermelon played the curious role of…refreshment. Sort of like having a salsa with really juicy tomatoes…but not. It… click to read more…

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