Recipes Archives - Page 14 of 69 - Recipes At My Table

Peach Tart

I love peaches and nectarines and you can use either for my Peach Tart. it is so easy to make, yet feels like it came from a bakery. I use my full-proof pie crust and I have added the blog link for you. Peaches and nectarines are sweet and easy to work with. Peaches have a fuzzy coating while nectarines are smooth. Sometimes the fuzz on the peach skin can get tough especially in cooking and that is why I use nectarines sometimes.

My nonno loved both and I remember him cutting them into little slices for us at the table after meals in the summer time. It was an Italian tradition to finish the meal with fruit. I waited patiently as his little carving knife did its magic. He loved eating and growing fruit. He succeeded at growing an orange and a chestnut tree, but not a peach one. My favourite peaches come from Sicily and they are called Flat peaches or (Pesca tabacchiera). Usually one of the first things I eat when I get to Sicily. Can’t wait for the world to get to some sort of normal so that I can return. 🙂 Until then, I am grateful to live in the Southern most tip of Canada where I can enjoy the bounty of the land.

Another of my favourite peach recipes on my blog https://recipesatmytable.com/amaretti-crunchy-cake/

There are many health benefits to nectarines https://www.healthline.com/nutrition/nectarine-benefits

Ingredients

4 tablespoons butter
1/2 cup brown sugar
2 tbsp Frangelico liqueur
5 peaches, peeled and sliced in quarters ( I used nectarines)
1 pie dough recipe
Whipped cream or ice cream for serving

Pie Crust

https://recipesatmytable.com/pie-crust/

Process

Melt the butter and sugar in an ovenproof skillet. Cut the peaches in quarters.

Add in the peaches and cook for about 5 minutes. I turn the half way through and arrange them nicely.

Make your pie dough and roll it out. I ensured that I had about 1/2 inch extra to completely tuck in and cover the peaches.

Place the dough over the peaches an prick with a fork.

Place in a 375F oven for 25 minutes. It should come out golden and crisp.

I used a plate to invert it.

Let it cool and serve with ice cream or whipped cream.

September 15, 2021September 15, 2021

Roasted Potato Salad

This recipe is my Italian tomato and potato salad, but only roasted with a few more ingredients. Roasted Potato Salad is an alternative to tractional heavier potato salads. We make a simple potato and tomato salad at our house, and I thought of roasting the ingredients and here it is. It was a hit in every way. I made it the day before and the flavours really soaked into the dressing. I hope you enjoy it too.

Potatoes are in season everywhere and these new potatoes really stood up well in the roasted Potato Salad. I kept it really simple and true to the Italian theory of few, but good ingredients. I added some Kalamat olives for depth of flavour and the parmesan cheese added a nutty feature.

Growing up we had tomato and potato salad many times in the summer. When I visit Italy, I begin most meals with a tomato salad. In this version the tomatoes are roasted in the oven which add a little sweetness.

If you want another healthy version of a potato salad try this recipe https://recipesatmytable.com/roasted-broccoli-and-potato-salad/

Ingredients

2 lbs small new potatoes
2 small onions slices
3 garlic cloves sliced
20 Kalamata olives
1/2 cup olive oil
2 tbs balsamic vinegar ( I used fig balsamic)
1 tsp Italian seasoning ( mine included red pepper flakes)
1 tsp salt
2 tbsp grated parmesan cheese

Process

Gather all the ingredients. Slice the onions. Cut the tomatoes into chunks. I sliced the potatoes in half or quarters and ensured they were all the same size. Place all the vegetables into a large bowl.

Next I mixed the dressing and poured it into all my vegetables. Salt and toss.

Roasted Potato Salad: Recipes At My Table

Toss everything together and prepare a large cookie sheet by lining it with parchment paper. Use a slotted spoon to remove the vegetables from the bowl and place them onto the pan. Don’t toss out the left over dressing. When the vegetables are roasted, toss them again in this dressing.

Sprinkle on the parmesan cheese. Place the pan into a 400 F oven for about 40 minutes. There they are roasted.

Up close roasted goodness.

I like to serve this salad warm. You can cook it the day before and warm it up at 250 F for 30 minutes when serving. It is very luscious and creamy. Use bread to soak up this oil that has been infused with tomatoes, olive, onion and garlic.

September 13, 2021September 13, 2021

Espresso custard

I love espresso and custard. Today I craved something creamy and decided to make an Espresso Custard. We always have an afternoon espresso, but this little number will adorn your table for dessert. It makes enough for four, but I made a little portion for my grandson.

This version is my full proof way of making custard. I start by combining the eggs with the sugar and then add the cornstarch. Next the hot espresso goes in to temper the eggs. I always warm up the milk and pour that in slowly. You don’t want to scramble your eggs. LOL. Then it needs a lot of love over medium heat. When it comes to a slow boil, take it off and strain it.

Of course on of my favourite custard cakes on the blog https://recipesatmytable.com/boston-cream-cake/

Ingredients for espresso custard

2 cups 2 % or whole milk
3 egg yolks
one shot espresso
3 tbsp sugar
3 tbsp cornstarch
whipped cream for topping
cocoa for dusting

The ingredients are simple and I like to assemble them in advance and make the cooking easy.

The eggs and sugar whisked with the cornstarch.

Look at the colour once the espresso hits the eggs.

Now it goes onto the stove over medium heat and I love the little bubbles.

Show your custard some love. Keep whisking it.

It is all thickened and silky smooth.

Place it in some pretty little glasses and tope with whipped cream and sprinkle with cocoa powder.

June 23, 2021June 23, 2021

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Gnudi

Gnudi means naked in Italian. This little dish shows up in a variety of ways across the many regions of Italy. I love it because it is the inside of ravioli. I changed it a bit; there is no spinach in mine, just soft pillowy ricotta that creates an “Aha moment”. Looking to change some recipes and create a little variety.

The preparation is important and it can be a little harder to prepare than other dishes, but the effort is worth it. Don’t overwork the dough and don’t overcook them. They are done when they float to the top. They should be like floating clouds, feathery and light. Prepare them for family and share them with your guests.

There is much controversy over these little dumplings. Some chefs will argue that they are not even close to gnocchi. I have to agree; gnocchi are dough driven while Gnudi are melt-in-your-mouth little bundles. Some chefs use no flour making the very naked. I added a little Semola which is much finer that flour to give yours some texture and a little easier to make.

Another one of my favourite ways to use ricotta on my blog https://recipesatmytable.com/ricotta-shells-with-leeks/

Ingredients for gnudi

1/2 cup Parmesan cheese
2 cups ricotta
1 tbsp chopped parsley
1 egg
Salt and pepper
1 cup Semola (divided)
Marinara Sauce about 2 cups
Fresh basil and parsley ( for serving)
More Parmesan for serving

Process

In a large bowl add the Parmesan, ricotta eggs, some salt and pepper and mix well.

Now add 1/2 a cup of flour and mix until combined.

Prepare a baking sheet by dusting with 1/4 cup of the flour.

Drop the Gnudi by tsp full onto the baking sheet. Dust with remaining 1/4 semola. Put into the refrigerator and chill for half an hour.

Meanwhile I warmed up my Marinara sauce. I Place a large pot of water to boil. Take the Gnudi out of the refrigerator and gently lower them into the water with a slotted spoon. Be very gently. They are done when they float to the top. Don’t overcrowd the pot. You may have to do this in batches.

Spoon some Marinara Sauce on bottom of a platter and place your Gnudi. Garnish with more Marinara sauce, parsley, basil and a little more Parmesan.

They are soft and delicious.

June 21, 2021June 21, 2021