Retro Recipes and Traditional Fare

I can never tire of a rustic dessert, especially one made with fresh, perfectly ripe peaches. Fruits like these when at their peak always make the difference, turning a ho-hum dessert into a spectacular one. I'd like to think that peach desserts are an American specialty, particularly a Southern one. There is the traditional peach cobbler, peach crisp, and peach crumble. There are also the peach pie and tart. But when simply baked on a pan with the edges of the dough turned over, you have what the French call a galette and the Italians a crostata. An extra crispy crust sets the galette or crostata apart from pies and tarts.

This crispiness is achieved by baking at high temperature and can not only be attained by professional bakers, but by home bakers too. Preheat the oven with a pizza stone and after adequately heating for a half hour, bake the galette in a pan placed over the stone. This is the foolproof method for the crispiest crust, but what if it's sill soggy? The French secret to keeping the crust from getting soggy is a thin layer of ground nuts between the dough and fruit. The Italians use amaretti crumbs. The nuts or crumbs absorb the excess liquid from the fruit and create a thickened consistency. They almost go unnoticed in the finished dessert.

Leave it to my grandmother’s generation to have a delicious dessert with gelatin. A standby ingredient of the “greatest generation,” gelatin is often forgotten these days. Yet, this one ingredient provides a fantastic texture and appearance for dessert dishes. Strawberry Charlotte Russe is an “oldie but goodie,” for its name is derivative of Russian royalty and French culinary prowess.

With strawberries coming into season here in the Deep South, this Farmer is exploring a few old faithful recipes. A Charlotte Russe is delicious with any in season berry (black, blue or rasp) but especially good with strawberries. Though there are methods of ringing the mousse like dessert with additional lady fingers, tying with ribbons, and presenting in more formal fashions, I simply prefer to mound this delicacy in a pretty serving dish, scoop onto lovely dessert serving pieces, eat and enjoy the very essence of the season. There is something special about using family pieces, and my Mimi’s great Aunt Mamie's china is just the token for a dainty dessert. Though highly elegant, this dessert is severely easy to prepare and it's sure to be a hit with you and yours.

There are as many oatmeal secrets in America as there are splattered recipe cards – everyone seems to have a grandmother’s trick or a magazine shortcut to oatmeal bliss. Me? Forget fancy training and hand-kissed organics, because I’d never abandon this pleasure: pulling back the Quaker Oats tab with a satisfying “whh-ch,” getting a nice wholesome whiff, and then turning over the recipe to make Vanishing Oatmeal Cookies.

Oh, there are more glamorous recipes, more wholesome recipes, certainly more interesting recipes. But when it comes to oatmeal cookies, I don’t mess with the oven gods. Simple is best, and tradition rules.

Still – one gets creative, and on this particular day I sorely tempted Quaker man’s patience by mixing a handful of white chocolate chips into the dough. He looked at me sternly as they went into the bowl.

I say keep the base traditional – it can hardly be improved – and when white-haired guy’s not looking, throw something delicious in for fun. Here are 25 ways to trick out your oatmeal cookies – not necessarily ground-breaking, but all tasty and all in one place. I guarantee they’ll vanish.

I think I can speak for everyone when I say French fries are probably Americans' favorite guilty pleasure. So much so that Americans dared to rename them Freedom fries when France objected to the war. Interestingly there is nothing French about them. As history goes, potatoes were first brought to Spain via the New World expeditions. Fried potatoes became popular during the 17th century in the Spanish Netherlands, present day Belgium.

When there were no fish to fry, the poorer citizens fried potatoes. Sometime during World War I, an American or British soldier eating fried potatoes erroneously named them French fries since French was the official language of Belgium. Another theory suggests that the culinary term for slicing into thin strips, "to French," was applied to fried potatoes and thus the name.

However the story goes, fried potatoes or pommes frites have achieved worldwide acclaim. American fast food chains accepted them as their own and their popularity soared. Once you bite into a golden crisp fry with a pure white fluffy interior, you just can't stop at one.