The end of Market Week
We realize we’re late on posting about the final meals of Market Week but better late than never! We were just too busy eating all the deliciousness.
Capresé Sandwiches
Squash Gratin ala eatmakeread
Fresh Peach Pie with Créme Fraiche and Streusal
Our final meals ended with Capresé sandwiches, tomatoes and basil from my (Caroline speaking) rooftop garden. Having a small garden in your windowsill, fire escape, or even rooftop for herbs (and veggies if you have the space) is really rewarding, in more ways than one. This sandwich is an A-M-A-Z-I-N-G(ly) easy, summer sandwich. Just don’t make plans to make out with anyone for a while…
Next up, we went back to Kelly’s Market Week from last year and made her delicious squash gratin. Make note to self, don’t make this when you’ve made plans for after dinner. It takes a little bit of time for the cheeses to ooze through perfectly, but it is worth the wait.
And finally, a fresh peach pie… mmmmm-MMMMMM!!!! The slight tartness from the cremé fraiche mixture was just perfect for this peach pie. A perfect way to end Market Week.
Caprese Sandwich
makes 4 sandwiches
4-5 Roma Tomatoes
bunch of fresh basil
4 ozs of fresh mozzarella cheese
olive oil (preferably good olive oil)
2 tablespoons garlic
salt and pepper
bread
Slice up the roma tomatoes and mozzarella cheese and set aside. Mince garlic.
Place tomatoes, mozzarella, basil and garlic on your slices of bread. Drizzle with olive oil and sprinkle with salt and pepper. Easiest Sandwich made!
Fresh Peach Pie with Créme Fraiche and Streusal
from Martha Stewart
FOR THE PATE SUCREE
1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup cold (1 stick) unsalted butter, cut into pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water, plus more if needed
FOR THE STREUSEL
1/4 cup confectioners’ sugar
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/4 cup cold (1/2 stick) unsalted butter, cut into pieces
FOR THE FILLING
1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
2 tablespoons granulated sugar
Pinch of salt
5 tablespoons creme fraiche
Make the pate sucree: Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).
Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.
Preheat oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.
Make the filling: Put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.
Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it’s browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.
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