This giveaway is now closed. Congratulations to our winners: John, Kim and Ella!
This post could very well be titled My New Favorite Cookbook, but I wanted to lure you in with promises of a summery dessert recipe and a (yes, another!) giveaway.
Hang on, because I'm about to wax lyrical on another cookbook.
This on comes to me from the amazing Amy McCoy of Poor Girl Gourmet, one of my daily reads in the food blogosphere. She's such a cool gal, and I was super excited to be asked to review her brand new cookbook, Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget.
For the record-- I LOVE it!
Before I could even flip through the book, I had to beat back my little sister, who happened to be here when the cookbook arrived and attempted to make away with it
"But. But. It's perfect for me!!" she protested when I removed it from her bag.
Indeed, it's perfect for everyone, because who doesn't want to eat like a gourmet, but still stay within their monthly food allowance?
Amy kick-starts the cookbook with some highly practical pointers on how to save money. Head over to Simple Bites to read 10 Tips to Help You Conserve Some Coin, an article inspired by Poor Girl Gourmet, plus get another fabulous recipe!
With the tagline 'Eating in style on a bare-bones budget', the Poor Girl Gourmet cookbook takes us on a low-budget, high-quality food adventure. Every recipe is gorgeous, gorgeous, and makes you want to jump up and COOK.
Like this one, for example. Oh, and stick with me until the bottom for your chance to win Amy's cookbook!!
Cornmeal Crust Peach Crostata
—Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget
by Amy McCoy/Andrews McMeel Publishing
- 2¾ cups unbleached all-purpose flour
- ¼ cup finely ground cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (½ cup) very cold vegetable shortening, cut into ½-inch pieces
- 8 tablespoons (1 stick) very cold unsalted butter, cut into ½-inch pieces
- ½ to ¾ cup ice-cold water
- 6 medium peaches (approximately 2 pounds), halved, pitted, cut lengthwise into ¼-inch slices
- ¼ cup honey
- 1 large egg yolk, lightly beaten
- 1 tablespoon milk (any kind)
- 1 tablespoon turbinado sugar (sold as Sugar in the Raw), for dusting the crust
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt, mixing well to distribute all of these dry ingredients. Add the shortening and butter to the flour mixture, and blend until the fats are incorporated into the flour yet remain the size of peas.
2. Using a fork or pastry blender if not using a food processor, add the ice-cold water a tablespoon at a time until the dough just comes together, meaning that no loose flour remains in your bowl. Form the dough into a ball. Place a piece of plastic wrap approximately 9 by 12 inches long on your work surface. Turn the dough out onto the plastic wrap, and flatten it into a thick round. Cover all parts of the dough round with the plastic wrap and place it in the refrigerator for at least 30 minutes and up to 24 hours.
3. In a large bowl, mix together the peaches and honey, allowing the peaches to release their juices, or macerate, for 30 minutes.
4. Preheat the oven to 400°F and get out your 10 by 15-inch rimmed baking sheet.
5. On a lightly floured surface, working from the center of the dough round, roll out the dough to a misshapen rectangle approximately 10 by 15 inches. I like to do this on a piece of reusable silicone parchment, which makes the transfer of the dough to the baking sheet infinitely easier, as I also bake the crostata on this piece of parchment. You can do the same by rolling the dough out on regular parchment paper and then sliding the dough and parchment paper onto the baking sheet before filling it with the peaches.
6. Place the honeyed peaches and their accumulated juices in the middle of the misshapen dough rectangle, spreading the peaches around so that there is a 2-inch peach-free border of dough. Working from the long sides first, fold that 2-inch dough border back over the peaches, then fold the short sides’ 2-inch dough border over the peaches, tucking the corners up and over the dough to be sure all peaches at the edges are sealed in and leaving a center of exposed peaches, like a window of golden summer fruit.
7. In a small bowl, combine the egg yolk and milk, and then brush the egg wash over the crust. Sprinkle the crust with the turbinado sugar, then bake until the crust is golden brown and the peaches are bubbling, 40 to 45 minutes. Remove from the oven and allow to cool for 15 minutes before serving it forth.
Estimated cost for four: $3.17.
John, Kim and Ella!
John, Kim and Ella said:
"My favorite is to buy local and in season! I've been trying to do this for the past year, and have loved it!
Thanks for the great post, can't wait to get the cookbook and make the tart! "
John, please contact me with your address and you will be receiving your cookbook shortly!
Thank you to ALL who entered!
* * *
OK, Amy McCoy is generously offering you a chance to WIN the Poor Girl Gourmet cookbook. I strongly suggest you do not miss this chance to get your hands on this book.
Here's what you need to do to enter this Giveaway:
1. Read 10 Ways to Conserve Some Coin over at Simple Bites.
2. Jump back here and leave a comment on this post.
3. In your comment, tell me ONE of Amy's money-saving tips you will implement into your lives, OR one thing you already do.
4. Optional: For an extra entry, you can TWEET this giveaway. Leave a second comment, letting me know you have tweeted. Thanks!
That's it! This giveaway is open until midnight on Friday, June 18.
Winner will be selected by random.org and announced sometime on Saturday, June 19.
Amy, thank you so much for the opportunity to get to know you a bit better and for your inspiring cookbook. You better believe that the next time I am coming through RI, I am stopping in for a cup of tea and your very own honey.