| July 15, 2009 |
| Editor's Note |
It was not too many years ago that I had not heard of clay bakers. So when I was exposed to them I wondered how they could be popular compared to modern slow cookers. But I soon learned that recipes prepared in clay bakers result in meals that cannot be matched in flavor and nutrition to say nothing of the ease of preparation.
There are so many exciting uses for clay bakers. They are often used to produce delicious meals, everything from moist and tender meat dishes to roasted garlic. But did you know that you can also use them to make tasty desserts as well? Everything from cakes, to baked fruits, to bread puddings and cobblers. The clay bakeware retains the rich flavors of the fruits and vanilla and nutmeg seasonings.
What else is needed to yield the best baked goods? The best and most fresh ingredients! This is a great time of year to frequent your local farmer's markets for fresh, local fruits and vegetables. There are so many great fruit options available this time of year, especially fresh peaches.
In
this newsletter we will explore the wonders of peach cobbler (of course
from this base recipe, you could create many variations.)
With
summertime also comes hotter temperatures, so who wants to spend the
day standing over a hot stove when you can simply whip up a tasty
dessert in less than 5 minutes and let it bake it for just 30 minutes
while you go outside to enjoy the sunshine? We'll share with you a great way to do just that. And as always, we will share with you some delicious recipes and appetizing photos.
The featured products in this newsletter are the clay bakers, stoneware ramekins and nonstick jelly roll pans. When it comes to clay bakers, nothing tops the quality of German designed Romertopf and Schlemmertopf clay bakers. When you are looking for individual portions, try adapting your favorite baked recipes by using the Corningware ramekins. And when we want the best non-stick baking sheets available, we turn to Kaiser Extraordinaire baking sheets and jelly roll pans.
Have
a great summertime dessert recipe that you want to share? Share it with
us on our blog at www.chefwannabee.com or send it to me and we will
publish to share with our newsletter family.
Terry Retter
Managing Editor
Your Smart Kitchen Newsletter
chef@YourSmartKitchen.com |
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Picking Peaches and Baked Desserts, Hot Fun in the Summertime |
By
Allison Baloglu, for Your Smart Kitchen
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One of our favorite weekly routines is visiting the local farmer's market on Sunday mornings. Farmer's markets are an easy, and fun way to eat local, fresh, and seasonal foods. In the summertime the farmer's markets are alive with the sights and aromas of a whole wide variety of fruits and vegetables.
Strawberries, blueberries, peaches, sweet corn and tomatoes are just a
few of the juicy treats that the market has to offer this time of year. Besides the excellent flavors when eaten raw, the fresh ingredients also yield excellent main dishes and my favorite, desserts. This week I couldn't pass up the fresh peaches.
There is something intoxicating about biting into a perfect peach.
The smell is sweet as you pick it up, it is just a little bit firm, not
too soft; and when you take that first bite you are greeted by a juicy
and tender treat. When you get a peach that is not ripe, it can be too crisp and not sweet enough. When you get a peach that is too ripe, it can often be too mushy and not quite as enjoyable. But the good news is that those ripe peaches are still perfect candidates for a tasty dessert, peach cobbler.
Now the interesting thing about cobblers is that there are a lot of recipe variations available out there. What you do not want is one that has so much butter and flour that it takes away from the fresh peach flavor. Sure the butter tastes good, but we sometimes are trying to enjoy dessert without sabotaging our figures. After all, it is swim suit season as well. I like to use a recipe which has only 5 other ingredients in addition to the peaches. It simply uses homemade granola, brown sugar, butter (only 1 tablespoon!), tapioca, ginger, and the peaches of course!
 A side note about granola. Granola can be deceptively high calorie if you do not read the ingredients carefully. Try to steer clear of granolas that have a lot of added sugars and fats; or better yet, make it yourself! Making granola at home ensures that you only add the basic necessities and still end up with a healthy result.
Recently we made a batch of our simple and delicious peach cobbler. We made our own granola from scratch. And we served it with vanilla bean ice cream.
I could tell it was a hit at our dinner party when I saw everyone
scrapping their dish, savoring the very last bite and raving about the
flavors of the peach and vanilla bean ice cream combination. When making this dessert for a lot of people, I like to use  individual soufflé dishes, or ramekins. You can bake and serve from the same dish, and they are already portioned out for your guests. Saving you time, and creating a beautiful result in the crisp white stoneware. As an added bonus, the dishes are warm from baking, so the cobbler is sure to stay warm for your guests.
So
the next time you are strolling through your local farmer's market, try
picking out some tasty peaches and creating your own fruit filled
dessert, such as a peach cobbler or pie.
You won't regret it, in fact you'll be wishing you had doubled the
recipe! And don't skimp on the toppings, there are some great low
calorie ice cream or frozen yogurt options out there. Or like the
granola, make it yourself. Taking a little extra time to create your own ingredients isn't that hard to do, and you are in control of what you are eating.
Happy baking!
Featured Products
Clay Bakers According
to archaeological finds, clay pot cookery can be traced back thousands
of years, when food in an earthenware pot was put in the glowing ashes
of an open fire. The clay pot enhanced the flavor of the food not the
fire. Cooking the Clay Pot way
avoids over-cooking while it eliminates the need for added fats. Meats
can be trimmed of all fat, and poultry can be cooked without skin and
still come out moist, tender, flavorful and browned with no need for
basting. Meat, potatoes, rice and vegetables can all be cooked together
to make nutritious and flavorful one-pot meal.
They can also be used to make delicious and flavorful desserts as well,
everything from cakes and pies to cobblers and puddings. The clay bakers can be used in the oven and microwave, are easy to use and clean up is a breeze.
Corningware® French White Ramekins CorningWare
bakeware which was been a favorite among brides-to-be since its
introduction in 1958, can be used in conventional, convection and
microwave ovens as well for storing food in the refrigerator and
freezer. It washes easily by hand or in the dishwasher.
CorningWare bakeware, a blend of style and function, is designed to be
used for convenient same-dish baking and serving, whether for casual or
formal dining. It is durable, crack and chip resistant ceramic stoneware. Thanks to its non-porous surface, it does not absorb food odors, flavors or stains.
Kaiser Extraordinare 12x9 Jell Roll Panlay Bakers Kaiser
manufactures ExtraordinAire bakeware by sandwiching a pocket of air
between two layers of commercial-weight steel. Kaiser applies two
layers of nonstick coating to the interior and exterior of
ExtraordinAire products, so foods remove easily for beautiful
presentation and easy cleanup. Commercial-weight steel provides even and gentle heat distribution. Its patented "X" design guarantees the pan will never warp.
Tips
Peach Nutrition Facts
- Peaches are very low in Saturated Fat, Cholesterol and Sodium.
- They are a good source of Dietary Fiber, Vitamin A, Niacin and Potassium, and an excellent source of Vitamin C.
- 1
cup of sliced peaches is only about 60 calories and comes packed with
10% of Vitamin A, 17% of Vitamin C and 2% of Iron of a daily
value(based on a 2,000 calorie daily diet).
- 1 cup of sliced peaches also counts as 2 servings of fruit for the day.
- A large portion of the calories in this food come from sugars. 1 cup of sliced peaches contains about 13 grams of sugar.
How to Pick the Perfect Peach
- SMELL. Pick up the peach and smell it. It should have a strong, sweet aroma.
- COLOR. The peach should have a golden glow, not necessarily bright red or orange, and definitely not at all green.
- TEXTURE. Avoid bumps, bruises and cuts, these will make it rot faster and can indicate that the peach is overripe.
- FIRMNESS. Gently press at the top and bottom of the peach. A ripe peach should give only slightly.
- SAMPLE. Some farmer's markets will let you sample the produce before buying.
But if not, then buy just one or two peaches to try. Peaches from the
same crop are fairly similar, so you can always go back and buy more if
you've chosen perfect peaches.
How to Store Peaches
- Are
your peaches already ripe? A ripe peach will be firm but will give way
to pressure when you press gently on the top or squeeze it. They also
have a strong, sweet smell. If your peaches are already ripe, go to
Step 4.
- Store
your unripe peaches on the counter in a paper bag at room temperature.
Fold the top of the bag over so that it is closed. Do not seal the bag,
the peaches still need to breath. Check each day to see if they are
ripe.
- When ripe, remove the peaches from the paper bag. Transfer them from the paper bag to a plastic bag. [Editors note: Try the new "green bag" for storing. They keep fruit fresh for days longer than the paper sack.]
- Store
the plastic bag of peaches in the refrigerator. The refrigerator will
keep the peaches fresh for approximately up to five days.
You do not need to wash the fruit before storing, washing them before
storing them at cold temperatures can make them go bad faster.
- When
you are ready to eat the peaches, remove them from the refrigerator at
least two hours before eating. The flavor of the peach is optimal when
eaten at room temperature.
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Recipes
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Simple and Delicious
Peach Cobbler
Yields 4 servings, using 1 quart baking dish or 4 small soufflé dishes
Ingredients
- 1 pound fresh peaches, washed and cut into ½ inch slices (skinned optional)
- 1/8 cup packed brown sugar
- ½ tbsp instant tapioca
- ½ tsp ground ginger
- 1 cup prepared granola, without fruit
- 1 tbsp unsalted butter, melted
Preparation
Step 1: Place the peaches in a large bowl. Combine the tapioca and the ginger, then toss with the peaches. In another small bowl, mix the granola with the melted butter. Add ¾ cup of the granola mixture to the peaches. Lightly coat a 1 quart soufflé dish or clay baker with cooking spray. Place the peach mixture into the dish and top with the remaining ¼ cup of the granola mixture.
Step
2: Place the dish on the center rack of the oven. Bake at 400 degrees
Farenheit for 30-35 minutes, or until top is golden brown. When done, remove the soufflé from the oven and place on cooling rack. Serve warm with fresh whipped cream, vanilla bean ice cream or Greek yogurt.
Note: Simply double the recipe to make 8 servings in a 2 quart baking dish.
Individual Variation:
Instead of using a 1 quart dish, try using 4 small soufflé dishes, such
as the French White Ramekins by CorningWare, for individual servings. Follow the directions as listed above, dividing the mixture evenly among the ramekins or small soufflé dishes. Place a piece of parchment paper on a baking sheet, then place the individual dishes on top. Bake as directed above. Serve warm in the ramekins with with fresh whipped cream, vanilla bean ice cream or Greek yogurt.
Slow Cooker Variation:
This recipe is based on a 6.5 quart slow cooker and a 1 quart baking
dish, if you have a larger cooker, try using a 2 quart dish and double
the recipe. Mix ingredients same as in Step 1 above. Then cut a piece
of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches long and 2 inches wide.
Place the dish on the center of the foil strip and bring the sides up to meet, twist together to form a handle. Place the cooking rack into the slow cooker.
Set the dish on the rack by using the foil cradle to help lift the
dish, and gently lower the dish into the pot and place on the cooking
rack. Place the cover on the slow cooker and turn it on. Set the time to 30 minutes after the over has come up to 400 degrees. When done, remove the cobbler from the slow cooker using the foil strip to help lift it. [Editors note: Using the Romertopf #110, place the ingredients in the clay baker as you would the dish and bake. Serve from the baker into individual bowls with ice cream,]
Serve it warm with fresh whipped cream, vanilla bean ice cream or Greek yogurt.
Homemade Granolla
Yields 3-4 cups of granola
Ingredients
- 3½ cups of uncooked old fashioned oats
- 1/3 cup unsalted butter, melted
- 1/3 cup honey
- ¼ cup packed brown sugar
- 1 tsp vanilla
Preparation Heat the oven to 350 degrees Fahrenheit. In a large bowl, combine all of the ingredients, mix well. Add the mixture to a 15x10 inch pan (or a 12x9 jelly roll pan), spreading evenly with a rubber spatula. Bake for 20-25 minutes, or until golden brown, stirring after 10 minutes. Allow to cool completely. Serve with yogurt, milk or fresh fruit.
Variation: Add almonds, sesame seeds or pumpkin seeds to the mixture for added flavor. After removing the granola from the oven, try stirring in some mixed dried fruit or raisins for granola with fruit.
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Homemade Vanilla Ice Cream
Makes 4 quarts
[Editors note: to get this recipe, please go to our blog site Chef Wannabee.]
Photography by Allison Creative
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| Questions or Suggestions |
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