Preheat oven to 325˚F and adjust oven rack to center position. In a small bowl, mix together flour, baking soda, and salt; set aside. In a large bowl, melt the butter (I tend to use the microwave on very low power,
Pit the peaches but don’t bother peeling them. Chop them into bits approximately the size of the raspberries. Put both the peaches and the raspberries in a non-reactive pot (I use this 4-qt one) with the lemon juice and sugar.
Preheat oven to 350˚F, and generously butter a 9-inch contour (rounded at the bottom edge) cake pan. The secret to the chocolate upside-down cake is in that pan – and, of course, what you put into it, and in what order.
The tart has three simple components: a pre-baked crust, a layer of silky chocolate ganache, and lots of fresh (uncooked) berries. It’s meant to be eaten the day it is made, because berries are very delicate and this tart won’t keep well.
I know that some readers will cringe at my ingredients list. I mix weight in grams, volume in cups and tablespoons, what the heck? In my kitchen, I use what’s handy, and what works. Sure, I could have weighed the water on the same scale I used for the wheat and flour –
When you are feeling lazy, vanilla peach butter is the easiest preserve to make. Mash the peaches or puree then in a blender, then use a slow cooker (crockpot) to cook the pulp without heating the kitchen. When it’s the correct consistency,
A small batch of strawberry jam goes together so quickly! Start with the berries: rinse them well, hull them, and cut them into quarters. Put them in a heavy-bottomed pot. (I used my favorite 4 qt pot,