little + blue + designs
Further Adventures of the Little Blue Truck
Wednesday, October 28, 2009
Tuesday, October 27, 2009
Tuesday, October 20, 2009
Monday, October 19, 2009
jarryds Halloween party
Thursday, October 15, 2009
still life
Wednesday, October 14, 2009
make-up cookies
Tuesday, October 13, 2009
tolerance
Monday, October 12, 2009
crisp fall air~ with a dash of old art
Friday, October 9, 2009
rain don't stop
Thursday, October 8, 2009
rain
Wednesday, October 7, 2009
new hair
Tuesday, October 6, 2009
Monday, October 5, 2009
mason jars
TRACY PORTER RUSTIC PEACH GALETTE
DOUGH RECIPE
1-1/4 C. all purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick cold unsalted butter, cut into small pieces
1/4 C. ice water
PEACH FILLING
1-1/2 C. sliced peeled peaches
4 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. ground cloves
1/2 tsp. cinnamon
FINISH
1 egg + 1 Tbsp. water
4 Tbsp. Turbinado (sugar in the raw)
1 Tbsp. butter
WHIPPING CREAM
1 quart heavy whipping cream
2 Tbsp. sugar
1 tsp. vanilla
Whip until you begin to see soft peaks… luscious!!!
Preheat oven to 400F.
Place flour, salt, and sugar into the bowl of a food processor. Process for a few seconds to combine. Add the butter and process until the mixture resembles small pebbles… about 10 seconds. With the machine running, add in the ice water slowly. Keep machine running until dough just holds together. DO NOT process for any longer. Turn dough onto a floured work surface, flatten into a disk, wrap with plastic, and refrigerate for at least one hour.
Boil a pot of water. Score bottoms of peaches, add them into the boiling water. They should be pulled out in about 30 seconds and immediately submerged into an ice bath. The peels should slip right off. Slice peaches and place in a bowl along with all peach filling ingredients. Combine well and set aside.
Roll out dough on a floured surface until it is about 1/8 inch thick. Place dough onto a parchment paper covered baking sheet.
Plunk peach mixture into the center of the dough, keeping about a 1-1/2 inch border. Bring border dough up and roughly pinch it together. (No fancy business here… this is rustic.)
Brush dough with the egg wash. Sprinkle entire galette with the Turbinadosugar. Dot peaches with butter.
Bake for 40 minutes at 400F on the middle rack.