FoodFash

Adventure Begins in the Kitchen

Get Your Peach On

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I’ve never been more aware of peach season than over the past few weeks here in good ol’ Tejas.  Every grocer has every variety of peach in abundance and way on sale.  I can’t help but pick a few peaches off the pyramid each and every time.  What is that called?  The power of suggestion?  Whatever it is, it’s working.

Grilled fruit has been all the rage in the foodie world as of late, so I figured peach season was as good of a time as any to jump on the bandwagon.  I found this recipe for Grilled Peaches with Goat Cheese and Balsamic on Edible Austin and it couldn’t have been any more simple or any more tasty!

I used 1/4 teaspoon of olive oil per peach half and broiled on high for 5 minutes.  Other than the fact that grilling is impossible in stormy weather (it’s been Florida-style thunderstorming this week in Austin!), I prefer broiling over grilling.  It requires much less clean up and, well, me and pilot lights and gas…  It just doesn’t seem like a good unsupervised activity for this girl!

First thought, balsamic and goat cheese are made for one another.  Second thought, these would be oh so perfect served as a first course at a dinner party.  I mounged them all up, thinking about how much prettier these pictures would have been had I known how to prepare a balsamic reduction.  Next time!

Spicy Little Devils

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In addition to tart and tasty lemon meringue pie, I also brought spicy sriracha deviled eggs to the lake house on Sunday.  Deviled eggs and pie?  Though not exactly coordinated in any way, shape, or form…  Nobody seemed to mind.

I had a huge fear that this batch of freshly bought eggs was going to give me trouble when it came to peeling, but they didn’t give me much trouble at all.  I added eggs, a splash of white vinegar, and a pinch of salt to a big ol’ pot of water, brought to a boil over high heat, then covered and reduced heat to low for 12 minutes.

FoodFash Sriracha Deviled Eggs

1 dozen boiled eggs, cooled

4 tablespoons mayonaise

2 tablespoons white vinegar

sriracha to taste

salt to taste

smoked paprika for garnish

Slice eggs in half and dump yolks into a medium-sized bowl.  Add mayo and vinegar and then whip until smooth.  Add sriracha to taste.  I ended up doing two rounds of squiggles (technical term), which added flavor without being too, too spicy.  Add salt to taste.  Stuff each egg with yolk filling and then sprinkle with smoked paprika.

I’ve come to the conclusion that social gatherings and deviled eggs should go hand in hand.  They are so super easy, so super delicious, and they make people crazy-like excited!

Spicy Black Bean Hummus

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I went to the market during my lunch break today and felt completely consumed with inspiration.  I wanted to make anything and everything, but what?  Aha!  My Little Celebration’s black bean hummus, that’s what!

Within this recipe, Dana offered ranges of ingredient quantities that you could adjust to your taste.  Two years ago I would have cringed at the idea, but today I was ready for it!

In addition to black beans, cilantro, cumin, and salt, I used 2 teaspoons of crushed garlic, 3 tablespoons of tahini, 2 tablespoons of olive oil, and mixed it up a bit by using the juice from 1-1/2 limes and 1/2 teaspoon of cayenne pepper.

The addition of lime was so tart and fresh.  And the kick from the cayenne was muy bueno.  This recipe quickly turned into a little Mexican fiesta hummus!  Is it Cinco de Mayo yet??