photo courtesy Angelina Paris
I have developed perhaps the best worst habit in the world.
Every morning I awake and search the internet for pictures of great pastries. I literally tempt myself into trouble before my brain is firing on all cylinders. With cup of coffee firmly in hand, I begin. This must be some oddity, or worse yet, flaw of human nature(mine)- the absolute (well, not really) of all great self-tempting impulses – a form of self-torture and of pleasure-seeking at the very same time. Lots of silent oohs, aahhhs and sighs! Just as one would read the last few pages of a novel before you begin, (I don’t), I turn to the Desserts section of every cookbook I read before I start the first Chapter. But, seriously, for me, this process is often the highlight of many a day – purely inspirational, in that which may follow, in what has become my coveted “waking-up” time.
I love seeing the many beautiful and delicious (vicariously enjoyed) creations from all others such as me – the dreamers of pastry! The dilemma is – am I going to bake and eat, just bake, or step out the door and re-direct my energies and proclivities elsewhere? This must be how God tries to teach us restraint, control, and discipline, I tell myself. It’s an Adam and Eve type moment every day! Every day I could give in to that little devil that is a small morsel of sugar-laden yummy – but I don’t – and so I resort to eating vicariously through the pages of others, well on most days, anyway…….. But, I’m happier on the days that I do imbibe, when I do get to work in the kitchen, creating something new on my own or trying something perfected by others. Hmmmm….. It won’t be until I have the metabolism I had at age 17 that I can have all that “fun” again. Well, that joke’s on me – perhaps in my next life.
Today, I found the most lovely and delectable-looking item as shown above – I am assuming it to be a variation of a Baba au Rhum, from Angelina in Paris. I immediately sent out inquiries to pastry schools looking for a junket. Two years ago I just missed the cut-off for one at Le Cordon Bleu-Paris, and, like Susan Loomis of On Rue Tatin, I yearn to try out the experiment of living in a closet-sized flat, not speaking French and going to an über-grueling pastry course.
Anyway, I am in the habit of doing this each morning now and am happiest if I can do an experiment in my own kitchen daily.
Today’s linear equation (the term I’ve given to how my brain works – one thing leads to another) began when I found the Herbed Chicken Breasts duly dressed in two nice slabs of blue cheese – a plan for dinner. Then I was watching Michael Symon make Blue Cheese Fondue. Then I got to thinking about the peaches I have from Frog Hollow Farm – Blue Cheese and Peaches – a “fruitful” combination, no? It all follows for me……. I can’t, with a pure heart, recommend this daily activity of mine to any others – but, of course, feel free to, well, test yourself, against temptation!
I decided I wanted to experiment with a Peach and Blue Cheese Soufflé. I went searching around for suitable recipe options, decided I’d have to meld my own – with one eye outside and skin feeling a bit pekid from a blooming-humid early June day. (It is too early for humidity, I keep telling myself – not till mid-July HA). Not a great day for making soufflés.
Anyway, I have a plan now, for the next dry day to try a Peach and Blue Cheese Soufflé. Let’s see, what else can we do with that lovely, moldy, savory lusciousness? A scone, of course, a Galette, a muffin, a biscuit, a tart, an entrée……..
Here is a list of recipes I made to try – some of the recipes already exist and need to be adapted slightly. Those with links are already composed but ready to adapt. Those without are ideas to develop:
Peach and Blue Cheese Soufflé – http://www.http://www.foodnetwork.com/recipes/tyler-florence/blue-cheese-souffles-recipe.html – subbing a. peach compote for the fig compote or b. adding 3/4 cup diced peaches to the recipe
http://www.billyparisi.com/poached-pear-galette-recipe-blue-cheese-ice-cream/ – subbing peaches for the pears
http://cherryonmysundae.com/2014/02/pear-prosciutto-galette.html/ – subbing peaches for the pears
Prosciutto Wrapped Peach Slices with Melted Blue Cheese and Chopped Pecans
Peach and Blue Cheese Crostini
Peach and Tomato Salad with Basil and Blue Cheese
Grilled Chicken With Peaches and Blue Cheese – subbing Blue Cheese for the Goat Cheese – http://www.kitchen-inspirational.com/2012/07/18/grilled-chicken-with-marinated-goat-cheese-and-grilled-chicken/
Burgers with Sliced Peaches, Grilled Onions and Blue Cheese
Grilled Halibut with Tomato, Peach and Blue Cheese Salsa – or Local Striped Bass
Instead of baking the Soufflé today, I went to the Farm – where I happened upon 3 of the most gorgeous Pierre de Ronsard Roses. I couldn’t resist them.
my own blooms from last June
a blossom on one of today’s finds
This trip to the Farm turned out to be fortuitous, since today’s heat and this afternoon’s thundershowers seem to signal a short Peony celebration this year!
Have a great evening!