#williamsonoma

Warm peach cake! As our household has been driving to eat less carbs, the last couple of months, I haven’t done a lot of baking lately. But there were just too many beautiful peaches, still at their peak of ripeness at the farmers market this week! I just grabbed two extra cartons and figured I would figure the rest out later :)

I turned to my William Sonoma seasonal fruit desserts cookbook, and yet again, this was a winner! The star of the dish was the peaches (as they should be), drizzled with their own juices, sunken into a flavorful batter that was just enough to soak in all the goodness and hold things together. Lemon and ground ginger add beautifully to the flavor profile, and a dollop of fresh vanilla whipped cream was a great accent.

The recipe was easy to throw together pretty quickly (would’ve been easier if I read it correctly and peeled the peaches BEFORE slicing them, ha… but even that was really no problem, I just tossed them into boiling water as slices and they were easy enough to take care of after the fact!). I didn’t have a quick release spring pan, but I used a round pan with the removable bottom, and that worked well enough for me. 

Osso buco! This was another easy and very delicious cheat: William Sonoma’s slow cooker sauce. And even better, my famed taste-tester browned the meat for me, so this was almost zero effort!! It was REALLY good - as you can see, falling-off-the-bone tender. This was definitely the right cut of meat (bone in veal shank, as I recall - it’s whatever was recommended on the back of the jar). I think I’d prefer it with a fresh sauce, as this tasted just a smidge...heavy? or something, to me. But it was a big hit and incredibly tasty. Would recommend!

Also whipped up a little balsamic for some leafy greens I had lying around. It was simple, and good!

Sauce: https://www.williams-sonoma.com/products/osso-buco-braising-base/?pkey=cpressure-slow-cooking-sauces