I’m just gonna warn you right now; I have no time to send this to my editor so love me with all my (editing) flaws. There will be many… Familia! Here’s my next batch of recipes that guide you through the process of making a gorgeous family recipe and then using the very same ingredients to make a meal for baby. You could, of course, make just one or the other but I like giving you options.
Updates on life are as follows; kids are good. The littles have been coughing since December, on and off, and it’s driving me crazy. Fau is getting ready for his next big journey in life; HIGH SCHOOL! Philip and I get closer every day to being in the same zip code but are still commuting. To be honest though, I love the LA house. It makes no sense as a family or financially but it’s so nice to have that escape (with and without the kids).
I actually start shooting Best Baker in America season 2 for Food Network in a couple weeks in LA and am very grateful that I get to stay home and see the babies every morning and every evening once we wrap. Fau stays in San Diego for this one. I’m super excited to be teaming up with Lord Honey himself, Mr. Jason Smith, winner of Food Network Star and one of the finest humans I’ve met in the last few years. We talk and text so often that I miss him when we don’t and it truly feels like we’ve known each other for the longest time. He’s a good guy with a humble heart and some killer recipes to boot! Check out his blog at SouthernCountryBling.com
The recipes are INSANE and he is so fun to read. Also, about halfway done testing the recipes for the entertaining book so it’s been a little crazy. Posting less but being a little more present. Currently on a cloud because I got a very sweet note from the teen for parents day at his school… Those are the rewards I look for in life now… Thank you for coming by! Tell me in the comments if you’d like to see a specific recipe developed! We aim to please here at Casa Marcela!!
Blueberry Peach Galette(Serves 4)
- 1 cup blueberries
- 1 cup sliced peaches
- 1/3 cup raw turbinado sugar, plus 2 tablespoons for sprinkling
- 1/2 cup brown sugar
- 2 tablespoons corn starch
- 2 teaspoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
- Pinch of salt
- 1 9-inch frozen pie crust
- 1 egg
- 1 tablespoon milk
- Honey, for topping
- Vanilla ice-cream, for serving
Preheat oven to 350 F.
Line a baking sheet with parchment paper. Set aside.
In a large bowl combine blueberries, peaches, and next 6 ingredients and toss to combine. Let stand for about 5 minutes, until fruit starts to release its juices.
Meanwhile, place pie crust on a floured surface and roll out to a 12-inch diameter disk. Transfer to parchment lined baking sheet. Spoon filling onto crust, leaving 2-inch border around edges. Fold crust border up and over filling, folding and pleating occasionally. Whisk together egg and milk in small bowl. Brush crust edges lightly with egg wash and sprinkle with remaining 2 tablespoons sugar.
Bake until crust is deep golden and filling is tender, about 50 minutes. Drizzle with honey before serving. Serve with vanilla ice-cream.
Peach, Blueberry and Agave (we used agave instead of honey)(Yields: 1 cup; serves 2)
- 1/2 cup blueberries
- 3/4 cup sliced peaches
- 1 teaspoon agave syrup
Place blueberries and peaches in a 1-quart saucepan and add 1/4 cup water (peaches and blueberries release a lot of juices when cooking). Cook, covered, over low heat until fruit is tender, about 10 minutes. Turn off heat, uncover and let cool slightly.
Transfer to baby bullet. Add agave and pulse until very smooth, about 1 minute.