This is the first blog post in which I’m going to review a recipe from another blog.
As you likely already know, there are thousands of food blogs out there, and many of them are excellent.
A huge number of food bloggers are people who develop their own great recipes – unlike me, who sits back and lets the great recipes roll in.
The recipe I write about today is Peach Grilled Cheese (click here for the recipe) from the blog Macheesmo (I love that name!) Macheesmo is written by a 27-year-old man named Nick.
Macheesmo writes that he sent out a message on Twitter looking for ingredient inspiration for a grilled-cheese sandwich recipe, and received an answer: Peaches, gruyere cheese, and arugula.
Macheesmo went to work putting the ingredients together.
The result is a delicious sandwich the whole family will love – if you leave out the arugula, that is.
My husband and I like arugula, and so didn’t mind its peppery bite in the sandwich.
But children, teens and anyone who you’d put in the “picky eater” category won’t go for it.
There’s a simple solution: Just leave the arugula out if you’re fixing this for a family.
Macheesmo says to use very ripe peaches, which is an excellent direction. They will be soft and sweet, and blend well with the cheese.
I cut the gruyere a little too thickly when my husband and I made this. If you make this recipe, slice the cheese thinly, perhaps even using a vegetable peeler to “shave” off pieces.
Macheesmo used a pan to make these sandwiches, but we used a panini maker.
We also used our favorite panini flatbread to make these, rather than rustic bread.
Thanks to the Twitterer who responded to Macheesmo on that fateful day. Now we can all enjoy Peach Grilled Cheese sandwiches.
Showing posts with label peaches. Show all posts
Showing posts with label peaches. Show all posts
Tuesday, August 10, 2010
Friday, July 9, 2010
Purée your way to a party
with Frozen Peach Margaritas
Recently here on Recipes That Worked I wrote about Fresh Cherry Margaritas, which are incredibly delicious cocktails, but takes quite a bit of work to make each one.
Here’s a margarita that can be made a lot more quickly, and is delicious, too.
It’s Frozen Peach Margaritas (click here for the Everyday Food recipe), and it’s a throw-all-the-stuff-in-the-blender-then-serve-and-enjoy-drink.
At a party, you could put someone on blender duty and have them crank out servings of this drink.
The recipe calls for frozen sliced peaches. My husband and I found this in the supermarket after searching for a bit.
Before we found it, my husband suggested I could slice peaches and freeze them if needed.
It’s a good idea. Although I haven’t tested this myself, it’s likely that cutting up peaches, putting them on a baking sheet and putting them into the freezer until they are firm would work.
But if you can buy them, it’s convenient, too.
The recipe calls for putting an entire 16 ounce (454 g) pkg of peaches in the blender. I don’t know about you, but my blender simply can’t hold that many peaches. I halved the amount and thus the rest of the ingredients, and that made about four decent-sized margarita servings.
My blender also doesn’t do very good work of grinding up ice cubes, so the next time I make this I’m going to crush the ice first, then put it in the blender.
Look how easy they are to make: Frozen peaches, tequila, triple sec, lime juice and ice cubes are put in a blender and puréed.
Really, that’s it! The peach margarita party has started.
Here’s a margarita that can be made a lot more quickly, and is delicious, too.
It’s Frozen Peach Margaritas (click here for the Everyday Food recipe), and it’s a throw-all-the-stuff-in-the-blender-then-serve-and-enjoy-drink.
At a party, you could put someone on blender duty and have them crank out servings of this drink.
The recipe calls for frozen sliced peaches. My husband and I found this in the supermarket after searching for a bit.
Before we found it, my husband suggested I could slice peaches and freeze them if needed.
It’s a good idea. Although I haven’t tested this myself, it’s likely that cutting up peaches, putting them on a baking sheet and putting them into the freezer until they are firm would work.
But if you can buy them, it’s convenient, too.
The recipe calls for putting an entire 16 ounce (454 g) pkg of peaches in the blender. I don’t know about you, but my blender simply can’t hold that many peaches. I halved the amount and thus the rest of the ingredients, and that made about four decent-sized margarita servings.
My blender also doesn’t do very good work of grinding up ice cubes, so the next time I make this I’m going to crush the ice first, then put it in the blender.
Look how easy they are to make: Frozen peaches, tequila, triple sec, lime juice and ice cubes are put in a blender and puréed.
Really, that’s it! The peach margarita party has started.
Thursday, July 8, 2010
Peaches and cinnamon meet in a delicious cookie
On the Martha Stewart Living website, there is an apt description for Fresh Peach-Drop Cookies (click here for the recipe).
“The crisp cinnamon-sugar topping yields to a tender, moist interior that’s studded with fruit,” the description reads.
I couldn’t have said it better myself.
I brought these soft, chewy cookies to a backyard barbecue at a friend’s house, and they were a hit.
The cookies are best served on the day they are made, but they’ll still be a lovely treat for a few days after. They’re incredibly easy to make.
There are two sources of the peach flavour here: the peaches themselves, and peach jam.
Here’s a quick run-down on how the cookies are made.
Room temperature unsalted butter and granulated sugar are beaten until pale and fluffy, then eggs, vanilla, flour, salt and baking soda are added and the mixture beaten some more. Then comes the peaches and jam, and they are mixed in until just combined.
The dough is scooped onto baking sheets lined with parchment paper, then a combination of sanding sugar (I use superfine or berry sugar) and cinnamon is sprinkled on top.
Bake, serve, and enjoy the lovely taste of cinnamon and peaches.
“The crisp cinnamon-sugar topping yields to a tender, moist interior that’s studded with fruit,” the description reads.
I couldn’t have said it better myself.
I brought these soft, chewy cookies to a backyard barbecue at a friend’s house, and they were a hit.
The cookies are best served on the day they are made, but they’ll still be a lovely treat for a few days after. They’re incredibly easy to make.
There are two sources of the peach flavour here: the peaches themselves, and peach jam.
Here’s a quick run-down on how the cookies are made.
Room temperature unsalted butter and granulated sugar are beaten until pale and fluffy, then eggs, vanilla, flour, salt and baking soda are added and the mixture beaten some more. Then comes the peaches and jam, and they are mixed in until just combined.
The dough is scooped onto baking sheets lined with parchment paper, then a combination of sanding sugar (I use superfine or berry sugar) and cinnamon is sprinkled on top.
Bake, serve, and enjoy the lovely taste of cinnamon and peaches.
Wednesday, July 7, 2010
Peaches - on the grill?
Whenever my husband and I make Grilled Peaches with Pecorino and Prosciutto (click here for the recipe on the epicurious website), people always express astonishment, first at the concept and then at the delicious product.
Things usually go like this:
Person asks: “You cooked these peaches on the grill?”
Person tries peaches.
Person says: “Man, these are good.”
Yes, they are good.
This is a super-easy, no-fail side from Bon Appetit magazine that goes nicely with any type of grilled meat or poultry.
Here’s how they’re made.
Peaches that have been halved and pitted are brushed with extra-virgin olive oil, sprinkled with salt and pepper and grilled until lightly charred, about two minutes per side.
After being transferred to a plate, skin side down, each peach half is topped with a very thin slice of pecorino cheese (I use a vegetable peeler to shave off the slices, as the recipe suggests), and a thin slice of prosciutto.
Pecorino cheese and prosciutto are available at many well-stocked supermarkets.
Grill these peaches and surprise your friends!
Things usually go like this:
Person asks: “You cooked these peaches on the grill?”
Person tries peaches.
Person says: “Man, these are good.”
Yes, they are good.
This is a super-easy, no-fail side from Bon Appetit magazine that goes nicely with any type of grilled meat or poultry.
Here’s how they’re made.
Peaches that have been halved and pitted are brushed with extra-virgin olive oil, sprinkled with salt and pepper and grilled until lightly charred, about two minutes per side.
After being transferred to a plate, skin side down, each peach half is topped with a very thin slice of pecorino cheese (I use a vegetable peeler to shave off the slices, as the recipe suggests), and a thin slice of prosciutto.
Pecorino cheese and prosciutto are available at many well-stocked supermarkets.
Grill these peaches and surprise your friends!
Tuesday, July 6, 2010
Just-like-ma-used-to-make Peach Pudding Cake
Peach Pudding Cake (click here for a copy of the recipe) is extremely family-friendly.
How do I know?
I served it a couple of summers ago at an outdoor party, and two toddlers ate it up and wanted more (they were among the adults who liked the cake, too).
This cake has a just-like-ma-used-to-make appeal with its moist and spongy texture. As it bakes, the peaches sink to the bottom of the pan.
I found this recipe in Bon Appetit a few years back, but the magazine’s website and companion recipe site, epicurious.com, doesn’t seem to have it.
The link I’ve pointed you to on the Recipezaar website says it is a reprint of the recipe originally found in Bon Appetit, with that magazine’s permission.
However, there is one small change to the recipe on Recipezaar that isn’t in the copy I have from Bon Appetit: The sprinkling of sugar and cinnamon on top of the cake before it’s baked.
I don’t think this would do the cake any harm, but if you want to make exactly the same recipe I did, eliminate the one teaspoon of cinnamon and one teaspoon of sugar listed at the bottom of the ingredients, and skip step 10, where those two are combined and sprinkled on top.
Here’s a quick rundown on how it’s made.
The usual cake suspects are combined: flour, baking powder, salt, baking soda, butter, sugar, vanilla, and eggs, along with buttermilk.
The batter is put in a glass baking dish and peaches are arranged over the batter.
The total baking time is 85 minutes, with an hour of cooling time.
Serve warm with whipped cream.
How do I know?
I served it a couple of summers ago at an outdoor party, and two toddlers ate it up and wanted more (they were among the adults who liked the cake, too).
This cake has a just-like-ma-used-to-make appeal with its moist and spongy texture. As it bakes, the peaches sink to the bottom of the pan.
I found this recipe in Bon Appetit a few years back, but the magazine’s website and companion recipe site, epicurious.com, doesn’t seem to have it.
The link I’ve pointed you to on the Recipezaar website says it is a reprint of the recipe originally found in Bon Appetit, with that magazine’s permission.
However, there is one small change to the recipe on Recipezaar that isn’t in the copy I have from Bon Appetit: The sprinkling of sugar and cinnamon on top of the cake before it’s baked.
I don’t think this would do the cake any harm, but if you want to make exactly the same recipe I did, eliminate the one teaspoon of cinnamon and one teaspoon of sugar listed at the bottom of the ingredients, and skip step 10, where those two are combined and sprinkled on top.
Here’s a quick rundown on how it’s made.
The usual cake suspects are combined: flour, baking powder, salt, baking soda, butter, sugar, vanilla, and eggs, along with buttermilk.
The batter is put in a glass baking dish and peaches are arranged over the batter.
The total baking time is 85 minutes, with an hour of cooling time.
Serve warm with whipped cream.
Monday, July 5, 2010
A bubbly Bellini on a stick
The Bellini, a cocktail invented at Harry’s Bar in Venice, Italy, becomes an icy treat with Fine Cooking magazine’s Bellini Pops (click here for the recipe at the Fine Cooking website).
In fact, it felt like I was actually drinking a bubbly Bellini when I enjoyed one of these easy-to-make frozen pops.
Just like the cocktail, this recipe uses peaches and Prosecco, a dry sparkling wine available at many liquor stores.
This is a recipe where I successfully substituted an equal amount of Splenda for sugar.
Peeled, pitted and chopped fresh peaches are combined with sugar (or Splenda) and lemon juice and simmered until thick and syrupy. The mixture is put in a blender and mixed with Prosecco, then left to cool to room temperature.
The mixture is then refrigerated until cold -- I left it to refrigerate overnight.
It’s then poured into ice-pop molds paper cups and frozen until barely set. The sticks are inserted, and the pops are frozen until firm, about six hours more.
Other recipes that use peaches:
Peach Pudding Cake
Grilled Peaches with Pecorino and Procuitto
Fresh Peach-Drop Cookies
In fact, it felt like I was actually drinking a bubbly Bellini when I enjoyed one of these easy-to-make frozen pops.
Just like the cocktail, this recipe uses peaches and Prosecco, a dry sparkling wine available at many liquor stores.
This is a recipe where I successfully substituted an equal amount of Splenda for sugar.
Peeled, pitted and chopped fresh peaches are combined with sugar (or Splenda) and lemon juice and simmered until thick and syrupy. The mixture is put in a blender and mixed with Prosecco, then left to cool to room temperature.
The mixture is then refrigerated until cold -- I left it to refrigerate overnight.
It’s then poured into ice-pop molds paper cups and frozen until barely set. The sticks are inserted, and the pops are frozen until firm, about six hours more.
Other recipes that use peaches:
Peach Pudding Cake
Grilled Peaches with Pecorino and Procuitto
Fresh Peach-Drop Cookies
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