The pasta recipe called for cake flour. I couldn't find cake flour so I used all-purpose flour. It is now apparent cake flour was necessary. Publix and Native Sun didn't have cake flour, just self-rising (which the recipe specifically stated to stay away from) and bread flour. So I found a recipe that called for just all-purpose flour. Let's just say I'm going to leave the pasta making to the Italians.
The fresh, juicy ginger peach pie was the easy part. I used Martha Stewart's slab paté brisée recipe. The filling was made up of:
- 7-8 ripe peaches, peeled and sliced
- sugar to taste (I used about 1/4 cup, but after tasting it I would have liked a little bit more)
- 1/2 tsp ground ginger
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