Peachy Keen, James Dean - hakuna frittata Blog at - 276486

hakuna frittata

Peachy Keen, James Dean 
Jun. 1, 2012 8:12 am 
Updated: Aug. 10, 2012 12:07 pm
Peering into a fruit bowl in our kitchen yesterday, I saw a peach that was about to be knocked around by overripeness--high time for baking! After cutting it, I fried the slices with generous heaps of butter and brown sugar. Then, I added a whisked together mixture of: 1 teaspoon of vanilla extract, 3 egg yolks, 50 grams of corn starch, 3 tablespoons of milk, a pinch of salt, and 50 grams of granulated sugar. When everything had come together in the pan, I placed it into a small, glass Pyrex bowl, covered it with brown sugar (inspired by crèmes brûlées), baked it in the oven for 15 minutes at 375 degrees fahrenheit, let it cool, and placed it into the freezer for three hours, then the fridge overnight. This morning, I put about 5 tablespoons of Fage's authentic Greek strained (plain) yogurt into a little bowl, added 1 teaspoon of lemon juice, 3 teaspoons of powdered sugar, a bit of cinnamon, and a shot of vanilla extract. I took the "peach brûlée" out of the fridge, used a knife to cut around the edges and carve it out from the bowl, then carefully flipped it onto a plate, turned it right-side-up again, spread a thick layer of the yogurt frosting onto the top surface, and sprinkled cinnamon over it. Lastly, I cut it into slices (a little crumbling doesn't do it any harm), made a pot of coffee, and offered my family the sugary peach surprise. 
Photo Detail
Photo Detail
Jun. 2, 2012 6:30 am
Oh my....that looks so yummy!
Jun. 2, 2012 7:08 am
That sounds delicious. Did you just make that up as you went? I love using Greek-style yogurt in baking things.
Jun. 2, 2012 7:13 am
Ah A vunderbar peach kuchen
Lee B 
Jun. 2, 2012 3:22 pm
Looks and sounds great!
Jun. 14, 2012 12:40 pm
Thank you all so much! Yes, it was an impromptu creation :)
Jun. 26, 2012 9:28 am
You are quite creative! Bravo! And thanks for sharing the pictures too!
Aug. 10, 2012 12:07 pm
That sounds great! May have to make that some time!
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About Me
Born in Princeton, NJ, and from a German family, I spent my lovely 90s childhood (Velcro sneakers and Spice Girls, how I miss you) in America, Germany, and England. And now, I'm at Connecticut College as a philosophy and French double major and psychology minor. My go-to motto is Pascal's "the heart has reasons of which Reason knows nothing" and I love Proust's beautiful description of madeleines. My dream is to gain enough culinary experience over the coming years to open up my own little pâtisserie someday.
My favorite things to cook
Baked goods! Also, on Sunday afternoons, I make myself an outrageously foamy cappuccino, and experiment with different omelette variations. My favorite dishes to cook differ from one day to the next, but I recently became a fan of semolina durum spaghetti tossed in a pan with sautéed sage and red bell-peppers, garlic, a smidgen of lemon, and various spices, and sprinkled afterwards with roasted sunflower seeds, goat cheese, chive flower petals, and salt and pepper. yummy.
My favorite family cooking traditions
My mom always makes a scrumptious bread-pudding for Christmas; my dad whips up a rice dish that's so unique the family refers to it as his "papa reis," and banana flambé each time his best friend visits us; my sister creates beautiful marzipan-covered cakes for our birthdays; my brother-in-law bakes his own baguettes every weekend and Spätzle from scratch whenever we stay with them in Munich; and I make a lox brunch every Mother's Day. A family of food enthusiasts, we also have many day-to-day culinary traditions that I love.
My cooking triumphs
I was really happy when the crèmes brûlées and Tunisian almond cigars I once brought to a party as a little snack for my friends were devoured within minutes. And last week, a three-day long process of baking a Frankfurter Kranz paid off when my little nephew, Simon, insisted on having Tante Norah Cake for a whole week.
My cooking tragedies
There are certainly dozens of kitchen tragedies to my name, but one I remember in particular is an attempted Charlotte Royale that I ruined right off the bat by leaving the batter in the oven for too long (silly silly). But this summer, same player shoots again. I'm going to stand in the kitchen rain or shine until there's a handsome Charlotte Royale dome in my midst.
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