Season's Eatings!

     Italy is currently bursting at the seams with fresh veg but especially fruit. Peaches, cherries, strassleberries ... I could cry. I've mostly just been feasting on these gems, but some have managed to make their way into baked goodies. This is actually a pretty big accomplishment as I'm still trying to figure out the flour / butter situation here. My kingdom for AP flour and butter that doesn't smell like cheese!

     Peach Upside-Down Polenta Cake

     As a disclaimer, I know this is a terrible picture. You would think that after my food photography classes I would be getting better. THE STRUGGLE IS REAL. Good thing looks are only half the battle, causes this, friends, tasted like a dream ;)

     To make the peaches, simple saute the butter and sugar together and add the peaches. Add 1/2 c of water and allow the mixture to cook for 10-15 minutes or until your peaches are soft. Note: These peaches were not super sweet, so I used a good bit of sugar. If yours are in fact super sweet, consider not adding any extra sugar.

     The batter is purty simple as well. Combine the sugar and the eggs and mix well. Add the oil and cinnamon. Add the dry ingredients and take care not to over-mix the batter. Pour the peaches into a 9x9 pan and gently pour the batter on top. Bake at 180 C (approx 360 F) for about 20 minutes or until golden brown-town. 

     I've been super lazy and have waited far too long to fry up these beauties. After I removed the blossoms from the zucchini and took out the stamens, I dropped in some farm-fre$h ricotta. I dipped them in a simple batter of flour, salt, pepper, and water, and fried them in a mixture of vegetable and olive oil. There's some extra cheese on my plate, mostly because I'm fat, and then some honey and basil to garnish. It was real end.

Recipe

180 C 20 min.

Cake adapted from  Food & _

2 eggs

2/3 c polenta flour (I used masa harina) 

1/3 c AP flour

3/4 c sugar

1 tsp baking powder

1/4 c vegetable oil

1 tbsp cinnamon

pinch of salt

4-peaches 

3 tbsp brown sugar

1 tbsp butter

1/2 c water

pinch of salt

PS- My blog knows I'm in Italy and keeps auto-correcting my work to "Italian translated English". I apologize for all the sentences that may not make sense. Italy does not.

   

     "Study Trips" and learning to adjust my diet ...

     As you may already know, I am attending grad school in Italy for Food Communications. As part of the program, we take four domestic trips as well as two That are out of the country. The international ones will take place in the UK and Spain. I feel so much better now knowing I did not try to sleep in a hostel for a week in Spain while in undergrad. Now I get to sleep for a week in a barn on an organic farm! Almost kidding.
     You may be thinking, "Kelsey, this doesn't sound like school, this a year long vacay." To this, dear reader, I say check yourself. While living in Italy has been a beautiful experience thus far, there have certainly been some issues. Not every day can be sunshine, tan men, and ice cream, amirite? 
      This first study trip was not exempt from this truth.We got to sample myriad of different foods from many fabulous producers throughout the region of Friuli and Trieste. Between cheese, coffee, and cured meat, I came to realize I wasn't really eating enough. Sometimes I just feel like Europe rounds up all of its vegetarians and drops them some lettuce down into a pen. For God's sake, can you at least toss me some guac? Is it too much to ask? That being said, I am still learning how to adjust to different food situations. By the next study trip (to Calabria), I will be a seasoned veteran with granola bars, nutz, and of course some cheese that's not so funky. 

Some Salami in the Cosby sweater

Just some piggies hangin out at the ham producer

One of the producer 

High-brow onion rings

Pre-cheese

Pre pre-cheese

Grappa tastings ... never again

Just some villa

Fave red # 1

Fave red # 2

     The most interesting food notes about the trip would have to be the combination of Italian and Slovenian food. An odd combo, for sure, but pretty tasty. Getting free grappa and coffee to take home as gifts was not half bad, either.