Wednesday, June 9, 2010

Flipped, turned upside down.

Of all the Food Network shows, Good Eats is my favorite. I like the way Alton Brown presents the science behind what's happening in your oven/mixer/bbq as well as great recipes. Our DVR is 78% full; probably at least 80% of that is Good Eats episodes I haven't gotten around to watching yet.

It's to the point where I can't sit down and watch just one.  When I look through the list of what has been recorded there are always three on bbq, or one on spaghetti, followed by one on meatballs and one on ravioli. Then there might be one on olive oil, so I end up watching two hours straight of Alton Brown in the kitchen.

The only problem with spending this time in front of the TV is that I always forget which recipes sound delicious. I try to make mental notes, but have rarely looked for the recipe after the fact. Case in point: Chocolate Lava Muffins. These sound absolutely delicious, but I forgot about them for several months until I accidentally re-recorded a chocolate episode. Now that they're on my radar (and my blog), I'm going to try really really hard to actually make them soon.

Two weeks ago I watched an episode on peaches. It was the perfect welcome to summer show. Too bad the Seattle weather hasn't listened! There were several recipes that sounded delicious that I promptly forgot about, regardless of the fact that I had gotten three peaches in my Full Circle Farms box that week. They weren't quite ripe, but I wasn't quite ready to eat them, so into the fridge they went. I completely forgot about them until yesterday when I picked up my next box. This week I got not only peaches, but nectarines as well. I decided I had to use the old ones before putting the new ones in the fridge, so onto the counter they went. Luckily, I watched an episode on shish kabobs while eating dinner and remembered the Peach Upside Down Cake

They turned out SO GOOD!! The only modifications I made was to omit the ginger (didn't have it) and to use three peaches instead of two (that's what I had). The Peachy Keen episode has some good notes on how to skin a peach, but I was in an excitement-induced haze and skinned them with a knife instead. My only complaint -- they turned so ooey-gooey-delicious that the ramekins will need a three day soak before they come clean.

But is that really a complaint?

Individual Peach Upside Down Cakes
by Alton Brown, Good Eats - Peachy Keen

3 Tablespoons butter, divided
1/4 cup brown sugar
2 medium peaches, peeled
1-ounce finely chopped crystallized ginger  (~3 Tablespoons)
2.5 ounces all-purpose flour (~1/2 cup)
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup buttermilk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.

Divide 2 Tbsp butter between 4 (6-ounce) ramekins.  Melt the remaining tablespoon of butter and set aside.  Evenly divede the brown sugar between teh ramekins; sprinkling it into the bottoms of the dishes.  Cut each peach into 12-14 pieces.  Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger.  Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.  In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter.  Ad teh wet mixture to the dry mixture and stir just until combined.  Pour the batter over the peaches, dividing the mixture evenly between the dishes.  Place on the middle rack of the oven and bake for 20-25 minutes or until the cake reaches an internal temperature of 190 degrees.

Remove from the oven to a rack and allow to cool for 5 minutes.  Run a knife around the edge of each dish and turn upside down onto a serving plate.  Repeat with each cake.  Serve immediately with whipped cream or ice cream if desired. 

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