Lights On Bright No Brakes

For Women, Walking the Road Less-Traveled With Food, Family, Adventures, and Friends

Navigation
  • Home
  • About
  • Recipe Index
  • Guest Blogger
  • Contact

PIE, PEACHES, PEPPERS & RICOTTA

August 14, 2020 by Mary 9 Comments

Hello Readers,

SPOONABLE RICOTTA

Here we are together again. May I ask, on a scale of 1 to 10, how be you? Do you still stand tall at a strong, solid 7-8 or after a bumpy week, did you take a deep dive and are just now resurfacing? To date, August has sent my meter wagging between 5 and 8. That’s why I’ve tried especially hard to make this week’s Post a delicious one.

TART CHERRY PIE

If every decision is a risk and every risk, a decision, I prefer to be savoring TART CHERRY PIE à la MODE to nourish my decisiveness. When I must make difficult choices and then own them, I’m fine with a glass of French Rosé and a dollop of RICOTTA SPOONABLE slathered on a toasted baguette slice. One night I grabbed a chunk of crusty artisan bread and carried my plate – a piping hot cast iron pan of SEARED PEACHES and SHISHITO PEPPERS with HONEY – straight to the table. Etiquette be damned. Spirits raised.

SEARED PEACHES AND SHISHITO PEPPERS with HONEY

I’m still committed in my version of a ‘hard-core coronavirus stay-at-home quarantine mode.’ What I’ve needed most and received in this strange, uncomfortable time is for friends as well and family to support me so I can support myself. I hope you all have a support system in your corner.

THIS OBVIOUSLY WAS NOT ONE OF MY BETTER DAYS. MIDWAY THROUGH A HIKE, I NOTICED.

And, Readers, I never underestimate, especially during this wildness, the joy I get from writing this blog for you. Stay safe. Please find something good in each day.

FARM to TABLE: YOU CAN TAKE the GIRL OUT of IOWA but YOU CAN’T TAKE IOWA OUT of THE GIRL

THE CHERRY TREE
CHERRIES MUST BE PITTED
Each cherry season approximately 24 billion individual cherries are plucked separately, every one of them by human hands.

MARTHA STEWART’S TART CHERRY PIE

Click on this:

https://www.marthastewart.com/1162976/marthas-sour-cherry-pie

(NOTE: 2 pounds of sour cherries equals about 7 cups)

RICOTTA SPOONABLE by Dorie Greenspan, Everyday Dorie, The Way I Cook

Ricotta is an Italian whey cheese made from sheep, cow, or goat. Whey is leftover from the production of other cheeses.

Makes about 2 cups

INGREDIENTS:

2 cups whole-milk ricotta cheese, drained if there’s liquid***
1 large lemon, or more to taste
3 tablespoons minced shallots, rinsed and patted dry
2 scallions, white and light green parts only, thinly sliced
1 tablespoon extra-virgin olive oil plus more for drizzling
About 1/2 teaspoon fine sea salt
Freshly ground pepper
1/3 cup minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil

THE MIXTURE

DIRECTIONS:

***If there’s liquid in the container it’s best to drain the cheese. Line a strainer with a double thickness of damp cheesecloth, place it over a bowl, spoon in the ricotta, pull the cheesecloth around the cheese and weight it with a plate or a can of something. Put it in the refrigerator and let it drain for at least 30 minutes or up to a day

  1. Put the ricotta in a medium bowl. Finely grate the zest of lemon over it, then halve and squeeze the lemon and blend in the juice.
  2. Stir in the shallots, scallions, olive oil, salt and a healthy pinch of pepper. Taste for salt and pepper, then stir in the herbs.
  3. Cover and chill for at least 1 hour before adjusting for salt, pepper, and lemon juice and serving

Serving Options: A dollop of this on a cracker or sliced baguette makes a delicious appetizer. For a tartine (an open sandwich) spread the ricotta mixture on toasted dark bread and top with roasted tomatoes, sliced cucumbers or the topping of your choice. For dinner, add to your pasta, stirring and blending. I roasted some orphan veggies languishing in my fridge and added them to the pasta. With a green salad, a nice dinner. Spoonable Ricotta is even tasty being stirred into scrambled eggs.

Storing: Spoonable is best the day it is made, but you can keep it for up to 2-3 days, tightly covered, in the refrigerator. Stir well before using.

SHISHITO PEPPERS Photo by Amazon

SEARED PEACHES and SHISHITO PEPPERS with Honey by Rachel Kulchin, The Blue Heron Project

Visit the Blue Heron Project by clicking this link. Environmentalist Rachel Kulchin’s blog spotlights a collection of unique seasonal recipes using ingredients currently being harvested from her garden or by wild harvesting in the Eastern Sierra area where she lives.

INGREDIENTS:

2 TBSP Butter
Peaches, ( 3, if large and 5, if small), pitted and sliced
2 Cups Shishito Peppers  (thin-skinned little green peppers) 
Juice of half a Lemon
Honey, for drizzling

DIRECTIONS:

1 Get a cast-iron or frying pan hot, hot, hot hot on the stove. Add the butter and immediately add your slices of peaches and shishito peppers.
2. Spread around evenly. Leave untouched at least two minutes until nicely seared.

  1. Flip your peaches and shishitos over to sear for another 2 minutes on second side to caramelize and darken.
  2. When finished, immediately scoop your mixture into your serving dish. (I like to serve them right from the the cast-iron pan.)
  3. To finish the dish, squeeze the juice of half a lemon over the top. Drizzle with honey and sprinkle with salt. Taste, adjust seasoning if necessary, and enjoy.
EARLY MORNING, NORTH STAR PRESERVE, ASPEN

This post follows my progress cooking each recipe from
Dorie Greenspan’s “Everyday Dorie, The Way I Cook.” Check out our online group who cooks together virtually at www.CookTheBookFridays.Wordpress.com 

Filed Under: Uncategorized

« CELEBRATING SUMMER: COBBLER
Cooking is Love Made Visible. »

Comments

  1. AvatarGerlinde says

    August 14, 2020 at 2:41 am

    What a combination. peaches and shishito peppers. I have to try that. It’s been a bumpy week but I was a 8 today. I really miss the social interaction.

    Reply
  2. AvatarJanet eisenberg says

    August 14, 2020 at 9:47 am

    Beautiful photos and yummy recipes. Xxx

    Reply
  3. AvatarJane May Battaglia says

    August 14, 2020 at 5:48 pm

    As always, everything looks delicious. However, the cherries look very tiny — like small berries — in the “glamour” shot of pie and ice cream. Were they tiny?

    Reply
  4. AvatarPeggy Gilbey says

    August 14, 2020 at 6:01 pm

    Love the mismatch sneakers. As much as I implement from scratch- that amount of cherry-picking- Bless You Mary- the pie looks great Iowa girl! Since I love jalapenos with peaches I’m going to bet that I would equally appreciate the shishitos.

    Reply
  5. AvatarLiz says

    August 14, 2020 at 7:07 pm

    Mmmm….cherry pie sounds wonderful! I still remember that yummy peach pie you made for us. Nothing beats a good Colorado peach! Looks like you’ve been eating well! Baking is keeping me sane—-along with keeping in touch with dear friends like you!

    Reply
  6. AvatarTricia S says

    August 15, 2020 at 1:32 pm

    Glorious photos and delicious food. The things that comfort us during this challenging time. I am with you on the hard core stay in quarantine. I find that the months are definitely running into each other however, and I am getting even more comfort than usual with our long term habits of cooking and blogging. Love impulse, but also appreciate a routine. Hugs.

    Reply
  7. AvatarShirley @ Everopensauce says

    August 15, 2020 at 2:18 pm

    Mary, it happens to be the same mantra that keeps circulating in my head. Every risk is a decision and every decision carries a risk. I’m still not comfortable in leaving the house to go shopping, let alone dining. 5-8 on the scale sounds like where I’m at. On a good day 8, yes. I have done a lot of cooking and baking, that saves the day. Love a good cherry pie if the cherries are sweet and juicy like these. Keep cooking and be well!

    Reply
  8. Avatarsteph (whisk/spoon_) says

    August 16, 2020 at 12:22 am

    ok, that cherry pie steals the show– wow!!

    Reply
  9. AvatarKim says

    August 17, 2020 at 5:50 pm

    You stated it perfectly…every decision carries a risk and some days I am just tired of having to consider that . Trying to stay positive and know we will grow from this experience. So glad to still be baking and blogging alongside all of you. This particular recipe wasn’t a huge hit at my house but still fun nonetheless

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Here’s Something About Mary

MaryThis blog is for anyone who is taking the road less traveled, turning the lights on bright and never putting on the brakes. Learn More...

SUBSCRIBE

SIGN UP HERE

Follow Me – I’m Everywhere

Visit Us On FacebookVisit Us On TwitterVisit Us On YoutubeVisit Us On PinterestVisit Us On Instagram

A Proud Member of

Bragging Rights




Archives

Here’s Something About Mary

MaryThis blog is for anyone who is taking the road less traveled, turning the lights on bright and never putting on the brakes. Learn More...

Follow Me – I’m Everywhere

Visit Us On FacebookVisit Us On TwitterVisit Us On YoutubeVisit Us On PinterestVisit Us On Instagram

Posts People Loved, Loved, Loved

MY TOP FIVE LIST: What I Learned & Saw in Seattle - Rice Pudding
FINANCIERS: TOO DELICIOUS TO FAIL
It’s MAC & CHEESE, The French Version
POMMES CONFITES à la DORIE

Copyright © 2021 · Lights On Bright No Brakes · By Peak Solutions Marketing