It is usually late in the evening when I write for this blog. Of late, I have either been glued to the telly or engrossed in my new cook book – or simply falling asleep on the couch. My accomplishment is to have managed to write half of the ingredients for Moroccan preserved lemon in the last two and a half weeks: “Lemon, salt, bay leaf, cinnamon…” The rest of the ingredients got lost in catching up to TV shows like The Newsroom, or watching Guy Fieri stick his finger in every food (annoying) in every diner, drive-in, and dive in the US, or be amused by Julia Louis-Dreyfus on Veep. Interestingly all three shows have elements that I never imagined I would ever like.
Secondly, the new cook book – rather, a bread book – has absorbed me. Having successfully baked my first artisan bread at home, I have found a new courage. I have been reading up at night for baking breads in the morning. Those who follow me on Facebook must already know how much of a believer I have become in bread-maker Emmanuel Hadjiandreau. That book is a real beauty. For me to evolve from baking toasted bricks to producing (acclaimed) artisan breads – I never imagined!
Work finished last week and I am off for the entire summer. Ten weeks to be exact. Travels have been planned, alongside a multitude of home projects. Isn’t that how summer goes? Excited to be so busy that you can’t keep your eyes open after sundown? So it has started. At least we have the garden looking half-decent. Vegetable plants are still waiting to be planted, but it’s a good start.
I realize I may not be able to write much for the blog during this summer and that is quite alright with me. I have learn’t to let go of trying to have everything in perfect order. I might just take a break from writing but nonetheless there will be lots of cooking, grilling, and (yes, of course), baking. We will travel within Newfoundland, to Montreal, and once again to the beaches of Florida – there are bound to be new food joints along the way. And most importantly there will be plenty of photographs taken to document the journey. If I am not busy here you will find me busy on the Facebook page as it is quick, easy, and far less time consuming. So, if you don’t find me talking to you on your blog from time to time please don’t get mad. I promise to resume as soon as the busy-ness passes!
For now, I do have a recipe for a peach gelato to share. My ice cream machine is currently broke. Not sure if that is a good thing or a bad thing. Luckily I had made a few batches of ice cream earlier which I wanted to share of but again they never made it past my newly acquired distractions.
This gelato is better than the full cream peach ice cream that I had also made. At least, we preferred the lighter more fruity and refreshing taste of the gelato over a custard base ice cream. They taste as delicate as the white peaches themselves with just the right amount of tart from the sour cream. Give it a try if your ice cream machine ain’t broken yet.
But, most importantly, have a happy happy summer!
White Peach Gelato
Recipe adapted from here
- White peach: 5 large
- Sugar: 3/4 cup
- Water: 1 Tbsp
- Cream: full fat 1 cup
- Sour cream: 1/3 cup
- Vanille essence: 1 tsp
- Remove the stone and dice the peaches keeping their skin(it gives the gelato a beautiful colour and some texture).
- In a saucepan add the peaches, sugar, and the water, cover and bring to a boil.
- Once boiled turn down heat to simmer and let the peaches cook till they are very soft.
- Add peaches to food processor and blend till completely creamy. (You may want to run your puree through a sieve if you want a smoother gelato)
- Add the vanilla, cream and sour cream and blend again till they are throughly incorporated.
- Set it to chill overnight in the fridge.
- Next day follow your ice cream makers instructions to make gelato.