Fruit surplus in the haus.

WE HAVE TOO MUCH FRUIT!

"Is that even possible? To have too much deliciousness?" you fruit-lovin' Fruity Mcfruitfruits might ask.

I say HAIL TO THE YES! Large quantities that even our family of 5 (plus Gramizzle) cannot finish = large rottage. So I made an apple crisp yesterday for the 4th festivities; some of our apples were even getting shrively with age :( Today, I made a white nectarine and cherry crisp. It was a good way to use some leftover topping and the not-so-sweet (and rock-hard) white nectarines we have too many of. Grabbed some cherries I saw lying on the counter and voila.

Let me tell you. The crumbly topping is so easy to put together, and the way it gets crispy, golden and aromatic (from the cinnamon) when baked is divine. Then imagine that goodness ON TOP of some sweet and tender slices of your favorite fruits bubbling in their own juices. PARTY IN THE MOUF, SON. Top things off with some ice cream (O, WOE! We were all out) and then your mouth's hostin a flippin' party with magical unicorns.


And bohemian gypsies. They know how to partay.

Ignore the background hahaha :)

Fruit Crisp
The most vague but useable recipe ever!
Slices of fruit, enough to fill about 2/3 the depth of baking dish (apples, blueberries, cherries, peaches, strawberries, etc)
1/2 cup brown sugar
1 stick unsalted butter, cold
1 cup all purpose flour
cinnamon
a handful of oats (I have found that instant/rolled is fine)
a pinch of salt
a handful of nuts (optional, but I like toasted walnuts)
some granulated sugar (optional)
a sprinkle of cornstarch
a splash of mild-flavored fruit juice (such as apple juice) or water

Preheat oven to 375F. Place slices of fruit in a bowl with a small dash of cinnamon, a splash of juice or water, a sprinkle of cornstarch and some spoonfuls of granulated sugar IF NEEDED (as in, the fruit is sour or not ripe enough). If fruit is overly ripe/sweet or mushy, you can add a splash of lemon juice to brighten flavor. Toss until fruit is evenly coated. Pour into baking dish (I believe mine was a 9-inch) and press with fingers to ensure evenness.

For topping: Cut butter into flour until mixture has a crumbly texture. You can do this by pulsing them together in a food processor, or just slice butter into tiny cubes and mix thoroughly w/ flour. Add brown sugar, oats, nuts, about 1/2 tsp of cinnamon, and a pinch of salt. Mix until just combined.

Top baking dish with an even layer of topping and bake in the oven until golden and bubbly. Time depends on type of fruit, but I'd say about 30-45 minutes.


Random food fact: A hard-boiled egg will spin perfectly on its side while a raw/undercooked egg will wobble this way and that. This is definitely a trick I use when I'm not sure an egg from my fridge has been boiled by someone or not!


Cheers,
T

Growin' that herb.

Hahaha. I couldn't help myself, especially these days when I'm anticipating the next episode of Weeds! Horrible content, I know, but the show's so disgustingly outrageous that I'm hooked.
Today, I went out to buy some organic herb plantlings (basil and mint) in order to pot and grow. Hopefully I'll be able to keep them alive and thriving til I move into my apartment back at school. I'm going to try and grow them on my tiny balcony there. As for now, they're sitting in front of a window in our library room, and I slightly pruned/"pinched" them. This helps to stimulate new growth. Just pinch off the very tops (and any flowers) once in a while, right above the "second growths." Make sure to pinch off at the stem, not just the leaves. This ensures proper growing.

I used some basil in a whole wheat penne dish (I know, finally something healthier than cupcakes and butter), inspired by some pasta I had down in South Carolina at Immaculate Consumption. Definitely check that place out if you're near USC's campus; it's located at 933 Main St. "Immac," as students fondly call it, is a coffee and sandwich type of place. Their coffees are roasted in-house, the sandwiches and pastries are fresh, and prices are reasonable. What really stood out to me was their pasta you can have as a side to your sandwich. The whole wheat penne was perfectly al dente. The dressing was simple, comprising of fresh crushed garlic, chiffonaded ribbons of basil, and olive oil. My cousin said they put a little balsamic in there too, but I didn't catch it. Everything was tossed together in a hot pan and seasoned with just enough salt. Perfect!

Where the heck did my basil chiffonades go?! I will never know...

I paired the pasta with some minted lemonade, and it was a fine day.

Whole Wheat Penne, inspired by Immac
1 box whole wheat penne (I like the thin kind)
olive oil
5-6 garlic cloves, minced (or crushed if you don't like pieces when you eat)
1 handful of basil leaves, chiffonaded
1 tsp balsamic vinegar (optional)
1/2 small lemon
s&p to taste

Bring heavily salted water to a boil and add pasta. Meanwhile, heat up a saucepan on medium-high and add olive oil. Throw in basil and garlic and saute until fragrant. Fish garlic out now, if you only crushed the cloves (for those who don't like pieces of garlic in pasta). Drain penne when al dente, and add to saucepan. Stir to mix, squeeze in lemon juice (to your taste), and add optional balsamic vinegar. Add salt and pepper to taste (I go pretty heavy on the pepper). Serve warm, and maybe add a little grated cheese (a good Parm or Pecorino Romano).

Minted Lemonade
1 cup water
1/2 cup - 3/4 cup sugar
lemons
a handful of mint leaves, ripped up
ice

Bring water and sugar (add as little as 1/2 c or as much as 3/4 c to start) to a simmer until sugar is dissolved; let cool. In a pitcher add ripped up mint leaves and a teaspoon of sugar. Crush and muddle (add a little lemon juice if needed). Add juice of about 4 lemons and sugarwater. Taste to check sweetness. You'll probably need to add a little more water and/or sugar at this point. Adjust to your liking! Add some ice and stir. Rim glasses with raw or crystal sugar (I only had regular refined sugar hehe) because you're classy like that. Serves about 3-4 and then some.

Note: for a stronger mint flavor, rip up some mint leaves and throw them in the pot when making simple syrup/sugar water.

Random food fact of the day: The demand for lemons and their scurvy-preventing properties hit a peak during the California Gold Rush of 1849. Miners were willing to pay huge sums for a single lemon. As a result, lemon trees were planted in abundance throughout California (via Sunkist.com).


Cheers,
T