For my birthday my dad gave me about 10 heads of very handsome and flavorful garlic. Another family visit got us a bounty of juicy tomatoes. The obvious next step was a few batches of simple sauce.
I left the sauce with more liquid in it that I would serve it with, knowing I would be re-heating it and having another opportunity to flavor it and cook it down. This is just olive oil, pepper flakes, salt, garlic, and tomatoes. I don’t mind peels and seeds in sauce. Sometimes I bother with removing either or both, this batch I left out the seeds.
So often recipes call for more work than is necessary when it comes to processing fruits and veggies for dishes. Particularly when it comes to the peel. I have made some dishes where the peel is an issue (long leftover chili with yam peels that haven’t lasted as well as the rest of the dish, same with potatoes in minestrone- but usually on the first run its fine).
What to do with the peels was the one question I had in making my first crisp to use more family fruit. Pears from Martha and David and apples from our own backyard! The Alice Waters recipe I used was for a general crisp and didn’t give specific instructions one way or another on the pear and apple variation. All other recipes I looked for on the web said peel them both. bah. Unnecessary waste of time and fruit, I learned after two batches. The thing cooks for 50 mins, you can barley find the peel after its cooked. I don’t know how it would go with peaches and other fuzzy skinned fruit but pears and apples- no big deal.
Lemon juice tossed as I sliced helped keep the batch fresh
Uncooked topping with walnuts, cinnamon, oats, flour, (a bit of) white & brown sugar
The thing about crisps is that they taste much better than they look (or photograph)
2 Comments
I don’t know, those crisps look pretty tasty to me…
Thanks! Beige food is always the hardest to photograph.
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