Real food, gluten-free meals, and eclectic music!
What can I say? We inadvertently took a six month sabbatical from blogging, but we never took a break from cooking, eating well, and listening to great music. Thanks to you all that have continued to follow us anyway – - we hope to get back into the swing of this.
There will be some changes. During our absence, we have re-evaluated and changed our diet slightly. When we started the blog, we were going for a modified-paleo type diet, which included dairy (and wine), but no grains or white potatoes. After a few years of that, we felt deprived of all the wonderful rice and potato dishes that we love. We’ve now incorporated rice and potatoes back into our diet, but try to keep it to a minimum. We continue to do our best to eat gluten-free, and the recipes posted here will be gluten-free. We’re still all about organic, non-GMO foods and meats from pastured-raised animals. Limiting sugar intake is still a priority as well. We rarely have dessert, aside from a square of dark chocolate. When we do indulge, it better be worth it… which brings me to this AMAZING Peach Upside-Down Cake.
If you like pound cake and peaches, I’m telling you…THIS is even better! The caramelized peaches, the buttery cake, the edges densely crusted with butter and syrup from the cooking peaches. Best of all, it not “gee, this is good for a gluten-free cake” – it is “this is simply great, period”. So, get out to your farmer’s market and pick up some nice ripe peaches!
It’s pretty simple, really. I baked this in a 10-inch cast iron pot. You could also use a 12-inch skillet, which would use more peaches and end up with a thinner cake. As you can tell, I didn’t even peel the peaches and it didn’t matter at all. They are all happily nestled in butter and coconut palm sugar.
Next you pour the cake batter over the sliced peaches, smooth it out, and bake it. After cooling for 20-30 minutes, you invert it on a serving plate, and voilà! Serve it by itself, or warm with vanilla ice cream.
I made my own all purpose-gluten free flour blend, based on guidelines from America’s Test Kitchen The How Can It Be Gluten Free Cookbook (Highly recommended, by the way.) I’ll share my recipe for the flour on another post. You can also use a commercial blend. The Test Kitchen rated King Arthur Flour Multipurpose Flour highly, as well as Bob’s Red Mill All-Purpose Gluten-Free Baking Flour.
Hey! We’re back! Bet you’ve been missing the tunes, well I’ve been listening to a bunch of good stuff, such as Dave and Phil Alvin’s Common Ground: Dave Alvin & Phil Alvin Play and Sing the Songs of Big Bill Broonzy. Like a lot of rock and roll brothers, Phil and Dave haven’t always got along, but when they do, look out! Leaders of the great roots band The Blasters, they have reunited on music they have loved since they were just starting out, the blues of Big Bill Broonzy. This is primo blues, with the brothers sharing the vocal duties on such classics as “I Feel So Good” and the oft-covered “Key To The Highway”. Hope these two stay in touch a while longer, because the results are a peach! (See what I did there? HA!)
John Fullbright’s first album, From the Ground Up, was a rockin’ debut that garnered many “best of” when it was released in 2012. His new record, Songs, has already been proclaimed Album of the Year in many circles, and I’m not going to say no. Less up-tempo than his debut, he focuses on pure emotion and sticks mainly to acoustic guitar and piano this time out. The results are stunning. From the opener “Happy” to “She Knows” this is a record on the level of Nick Drake or early Elton John. Highly recommended.