September Shortcut Pays OffCakes and Breads / September 11, 2013
There is a long standing debate that polarizes the cooking world. Do you make everything from scratch? Or do you use a few ready-made ingredients as well? And further more, do you tell anyone about your time saving efforts if you want to be taken seriously? Well, I think that depends upon who you want to take you seriously. After turning a certain “age,” I stopped worrying so much about serious. Mostly because no one really thinks about you anyway. They’re busy worrying about who is taking THEM seriously. And if you’re designing your whole life around the opinion of others, you’re probably not as happy as you could be.
There, I said it. So all you serious ones, we’re not really asking you to vote on this debate. Unless you agree with us, then you can come to the table and hang. After looking at this photo, you would rather have a taste, yes?
Well, now that we’ve settled on that side-stepping logic, we can get back to the question at hand. My answer is if the result makes your guests happy, your party better, and leaves you with enough energy to take a bow at the end of the evening, then shortcuts are fine. One in particular is the use of ready-made pie crusts of which there are several choices. I prefer to be in the middle so I buy the dry kind, from a box, that you mix with cold water and roll out. It still requires a bit of skill because overworking the dough will ruin it, so doing it right gets you kudos, and this way you can still have some flour dusted on your apron to impress the ones whose opinion is quasi-important to you. It’s a win-win.
To the blueberries and peaches that were nested inside the glutenous blanket of salty goodness? Well, they look pretty happy to me!
Check out this quick and delish (Seriously, it was good! Hahah!) Blueberry, Peach Galette.