Peach Crisp

Peach Crisp, ala Mode
This is my adaptation of the Peach Crisp recipe from The New Best Recipe by the editors of Cook's Illustrated.

Preheat oven to 375º
Use 8" square or 9" round pan (glass is better for leftovers)

6 TB unbleached flour (or coconut flour + 1TB water*)
1/4 c packed brown sugar
1/4 c granulated sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt

5 TB cold (or frozen) unsalted butter, sliced 1/8"
3/4 c sliced raw almonds (or pecans or walnuts)

6 fresh peaches, pitted and coarsely chopped
1 med lemon -- zest and juice
1/2 tsp vanilla
1/4 c granulated sugar

Mix dry ingredients in a food processor briefly.
Add butter (* plus water if using coconut flour) and pulse 10 times -- mixture will look like coarse cornmeal.
Add nuts with 4-5 pulses -- mixture will look like clumpy wet sand -- avoid over mixing!
Refrigerate while preparing fruit.

Toss all items together in a bowl and pour into pan.

Distribute chilled topping over fruit mixture.
Bake for 40 min.
If fruit isn't bubbling and topping isn't golden brown, increase oven to 400º and bake for another 5 min or so.



Gluttony y Glotonería

It was a night of food y música with Dez -- dinner at Ms. B's M & M's Soul Food on Manchester
 then Café Tacvba y Los Tigres del Norte en El Forum. 

Food first:
I got the Catfish (REALLY good), Dez got the Baked Chicken. 
There were sides, I didn't take a picture. 
We split the awesome Peach Cobbler. 

After walking my leftover catfish to a very secret free parking spot, we went over to The Forum.

We surveyed El Merch
Gorras de beisbol y Tigres

I know I'm going to regret not getting that embroidered edge key chain

Best of all, and take note of this my musician friends, 
¡Los Sharpies!
Nice markup, right? Or is that markerup - haha.

Café Tacvba opened and wow were they a visual and sonic feast!
Their hats and fringe glowed in the dark!
I sense a SpyGirl sketch of Rubén coming soon. 

Here's a silent stop motion video showing the fringe in action:


 I have no photos of Los Tigres del Norte. Perhaps I was too transfixed by the spectacle. There was video, sometimes the usual live feed and sometimes prerecorded performances of the same song but at another venue (confusing!). They wore shiny jackets and leather pants with thin metal tubing over the knees (strange!). The vocals started sounding just a little bit weird then ¡BAM! the power went out. For a few seconds, the entire venue was dark -- except for the light from everyones' phones (disturbing!). The percussionists kept playing (troupers!). Gradually the power restored, and a backing track revealed itself by repeatedly playing the finale "muchas gracias" over and over (oops!).
Behind me lurked La Caterwalla. She very enthusiastically sang along, WAY off key. She also had a bad sense of personal space and managed to crowd me, despite the chair between us. Hit by her fan, check. Hit in head, check. At least she didn't throw her drink at me! ¡Ay, señora!

[Pardon any bad Spanish. I was using el Google for translations].

Linked up with Shelbee's On the Edge of the Week Linkup


Fig Jam

Severo brings home reject figs from his day job as a produce pro at a local grocery store. I've always liked dried figs, but fresh figs I still avoid. (Is it a texture thing?) Fig jam is a nice half-way point and it tastes great on yogurt.
My starting point was the Fig Preserves recipe in the Ball Complete Book of Home Preserving, ed Judi Kingry & Lauren Devine ISBN 978-0-7788-0131-3 Their version is too labor intensive (it's for fruit kept whole) and calls for perfect firm fruit.

Here's my version:

Fig Jam

8c whole figs
8c boiling water
2-2/3c sugar
1 whole lemon, seeded and chopped

Using a glass or stainless steel bowl, cover the whole figs with boiling water
Let stand for 15 minutes
Drain the figs in a colander placed over another bowl -- SAVE THE WATER*
Pour 1/2 the water into a saucepan. Add sugar and chopped lemon.
Boil hard, stirring occasionally, for 10 minutes
Meanwhile, coarsely chop figs
Add figs to pot, bring back to full boil, boil until mixture reaches 240º

Pour into jars

Freeze or process in canner
*About that extra fig water -- drink the rest! It's good for you!