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salt & zest

Wednesday, June 3, 2015. Peach and Plum Crostata. I never get tired of making crostatas (also sometimes called galettes). They're basically pies. except they're free-form, less dense, and require no blind baking or much fuss. This is the perfect sweet thing to serve on a day when summer is coming, but it's still not too hot to bake. Or. suffer the heat, just make sure to serve yourself a slice with a big scoop of cold vanilla ice cream. Peach and Plum Crostata. 1½ teaspoons salt. 4-6 tablespoons ice water.

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salt & zest | saltandzest.com Reviews

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Wednesday, June 3, 2015. Peach and Plum Crostata. I never get tired of making crostatas (also sometimes called galettes). They're basically pies. except they're free-form, less dense, and require no blind baking or much fuss. This is the perfect sweet thing to serve on a day when summer is coming, but it's still not too hot to bake. Or. suffer the heat, just make sure to serve yourself a slice with a big scoop of cold vanilla ice cream. Peach and Plum Crostata. 1½ teaspoons salt. 4-6 tablespoons ice water.

<META> KEYWORDS

1 salt and zest

2 makes 2 crostatas

3 for the crust

4 2 tablespoons sugar

5 1 egg yolk

6 for the filling

7 assemble and bake

8 posted by

9 sonya

10 1 comment

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salt and zest,makes 2 crostatas,for the crust,2 tablespoons sugar,1 egg yolk,for the filling,assemble and bake,posted by,sonya,1 comment,email this,blogthis,share to twitter,share to facebook,share to pinterest,labels baking,crostata,dessert,summer,sweet

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salt & zest | saltandzest.com Reviews

https://saltandzest.com

Wednesday, June 3, 2015. Peach and Plum Crostata. I never get tired of making crostatas (also sometimes called galettes). They're basically pies. except they're free-form, less dense, and require no blind baking or much fuss. This is the perfect sweet thing to serve on a day when summer is coming, but it's still not too hot to bake. Or. suffer the heat, just make sure to serve yourself a slice with a big scoop of cold vanilla ice cream. Peach and Plum Crostata. 1½ teaspoons salt. 4-6 tablespoons ice water.

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saltandzest.com

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salt & zest: May 2015

http://www.saltandzest.com/2015_05_01_archive.html

Tuesday, May 26, 2015. Can we talk about cauliflower leaves for a second? Historically, I've thrown them out, or when I'm mindful added them to a stock pot. I've never been served them at a restaurant. I've never had a friend cook them for me. But a while back after reading enough Dan Barber, Tamar Adler, Deborah Madison, and Alice Waters I started to think about cooking cauliflower leaves. Then I saw this article. The other week at the farmers' market. I stopped by the Finley Farms Stand. Generous drizz...

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salt & zest: Easy Homemade Vegetable Stock

http://www.saltandzest.com/2015/05/easy-homemade-vegetable-stock.html

Friday, May 15, 2015. Easy Homemade Vegetable Stock. There's nothing like homemade stock. That boxed kind from the store is certainly useful, and can be a necessary evil, but it usually just makes me disappointed with its sad, dull and muted flavors. Of the store bought stocks I've often found that veg stock is the worst in terms of flavor. The brands wildly differ in taste, and some of them are just straight up bad. Also, while you're making stock, if there are some veggies you want to blanch that day, ...

3

salt & zest: March 2015

http://www.saltandzest.com/2015_03_01_archive.html

Monday, March 2, 2015. Hamantaschen are generally a simple cookie: sweet pastry filled with jam, poppy seed fillings, prunes or other dried fruit combinations in triangular form. They're usually made of a sturdy sugar cookie-type dough. They're also often a little dry and boring. Last year, I used basic pie dough. You can fill these cookies with your favorite thick jam, or you can make a poppy seed. Or dried apricot filling. Ovenly also has a few ideas. For inspired hamantaschen fillings. 1/2-3/4 cup thi...

4

salt & zest: November 2014

http://www.saltandzest.com/2014_11_01_archive.html

Tuesday, November 18, 2014. My first experience with savory granola was at The Woodsman Tavern. In Portland, OR. They used it to top a delicious and unexpected beet and plum salad. That dish inspired me when I was thinking about the menu for the recent pop-up restaurant I did. We served this savory granola atop a salad of dark leaf lettuce, dandelion greens, quick-pickled late season peaches, roasted delicata squash, watermelon radish, and aged gouda (pictured above). 1 cup old fashioned oats. Bake for 2...

5

salt & zest: April 2015

http://www.saltandzest.com/2015_04_01_archive.html

Thursday, April 30, 2015. Thirsty For - Sangria and More. Really happy to share recent work I did for Tastemade. Best viewed in full-screen mode. Other recently aired episodes include one we did for Sachlav. And one for Citron Pressé. Next week they'll premiere our episode for Loomi Tea. a middle eastern tea made out of dried limes that we shot in the desert. One of my favorites in the series was styled by my close friend Kari. Who has some upcoming episodes this season, too:. Friday, April 24, 2015.

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saltandzest.com

salt & zest

Wednesday, June 3, 2015. Peach and Plum Crostata. I never get tired of making crostatas (also sometimes called galettes). They're basically pies. except they're free-form, less dense, and require no blind baking or much fuss. This is the perfect sweet thing to serve on a day when summer is coming, but it's still not too hot to bake. Or. suffer the heat, just make sure to serve yourself a slice with a big scoop of cold vanilla ice cream. Peach and Plum Crostata. 1½ teaspoons salt. 4-6 tablespoons ice water.

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