Jul 18, 2012


There is so much good food in our life. In the garden, in restaurants, in new cities, in neighbor's homes, and (best of all) in our kitchen.

The inspiration to cook is all around. I go into a restaurant and devour their cookbook collection while waiting for our meal. I'm constantly folding down pages of magazines. Of course, Pinterest. Food blogs, TV shows, dinner parties... the list goes on. Lately, it was in a book- Nora Ephron's Heartburn.  It was unexpected, and all the better for it. The book, a witty, fast-paced commentary on all sorts of things - love, food, the East Coast, politics - and filled with great recipes, is about a food editor who is going through a divorce. It's the kind of book that makes me want to write, damnit! That woman is just so good. (RIP)

Of the recipes, I marked the cheesecake, linguine alla cecca and peach pie- the latter of which I made for dinner tonight (alongside Balthazar's caramelized onion and goat cheese tart, smoked salmon with dill, asparagus, rice, crusty bread, brownies, and tomatoes and salad from the garden). Mama brought fresh peaches, Jean helped me assemble, and we all LOVED it. I highly recommend the book and pie. ANNNND it's a movie with Meryl Streep... what!


Nora Ephron's Peach Pie

Put 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup butter and 2 tbsp sour cream into a Cusinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tbsp flour and 1/3 cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350 and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.

ps. Stella says hi!

1 comment:

  1. Love your blog, K. I will be making this pie too. Loved the carrot cake whoopie pies.