I've been trying hard to make the most of what is left of a Minnesota summer. And that means spending as much time as possible on the patio with family and friends, eating end- of-the-season fruits and vegetables. This week I've been serving up Olive Oil Toasts with Peaches, Cherry Tomatoes and Fresh Ricotta. A platter of these plus a glass of crisp white wine is all I need to be content. Just don't do as I did... When my husband asked me this morning what I was grilling, I realized I never turned off the burners on the gas grill last night. What was I thinking? Or maybe I should rephrase that... Why wasn't I thinking? • Baguette slices, angular cut approximately 1/2-inches thick • Extra-virgin olive oil • Sea salt • Fresh ricotta • Freshly ground black pepper • Peaches, cut into thin wedges • Cherry tomatoes, preferably heirloom, halved • Fresh basil 1. Lightly brush both sides of the baguette slices with olive oil. Grill the slices over medium-low heat until golden. Remove and sprinkle sea salt over the grilled bread. 2. Spread the baguette slices generously with fresh ricotta, Sprinkle the ricotta lightly with freshly ground pepper. 3. Gently press peaches and cherry tomatoes onto the ricotta and garnish with basil. 4. Enjoy summer!! TAKE a LOOK:
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Making the most of end-of-summer stone fruit. I just made my first plum dessert of the season... two Rustic Plum Galettes that were served with scoops of freshly-made ice milk. Consider baking two of these free-form tarts. You'll want big slices (and leftovers for breakfast!). ... adapted from Bon Appetit | June 2001 CRUST • 1 1/4 cups unbleached all-purpose flour • 2 tablespoons sugar • 1/4 teaspoon salt • 1/2 cup cold unsalted butter, cut into 1/2-inch pieces • 3 tablespoons (approximately) ice water FILLING • 1 1/2 pounds plums, halved, pitted, and each half cut into 6 wedges • 5 tablespoons granulated sugar • 1/2 teaspoon ground ginger • 1/4 teaspoon ground cinnamon • 1 tablespoon flour • 2 tablespoons unsalted butter, melted • 1 egg, beaten to blend (for glaze • Turbinado sugar for sprinkling FOR THE CRUST... 1. Blend flour, sugar, and salt in processor. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate at least 1 hour. FOR THE FILLING... 1. Preheat oven to 400˚F. 2. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border. 3. Scoop the plums on top of the pastry round, leaving a 2-inch plain border; drizzle with melted butter. Gently fold dough border in toward center, pleating the dough as you go. Brush border and underneath the pleats with the egg glaze. Sprinkle (generously, if you like) with turbinado sugar. 4. Place galette on the middle rack of oven and bake until plums are tender and crust is golden, about 45 minutes. Makes 1 galette that serves 5-6 TAKE a LOOK: I braved the 90 degree heat and turned on my oven... so glad I did. Our dessert last night, was our breakfast this morning. + Summer Peach & Almond Upside-Down Cake + adapted recipe | via Food Network • 8 tablespoons unsalted butter, at room temperature plus more for the pan • 1 1/2 cups sugar, divided • 4 medium peaches, pitted and cut into 6 wedges each • 1 1/2 cups unbleached, all-purpose flour • 1/2 cup almond flour • 2 teaspoons baking powder • 1/2 teaspoon salt • 2 large eggs • 1/2 teaspoon vanilla extract • 1/4 teaspoon almond extract • 3/4 cup whole milk PREHEAT OVEN to 350˚F 1. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed. 2. Whisk together flour, almond flour, baking powder, and salt in a medium bowl, 3. Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated. 4. Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, approximately 55 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. TAKE a LOOK: It is again, thankfully, that time of year when I wake up in the morning and ask... what will I do with all of my tomatoes today? It's a dilemma I embrace. And yesterday, I did nothing but tackle the produce that fills bowls, colanders, and baskets throughout my kitchen. I started off with ratatouille (that is now aging in my fridge, waiting for another day), and finished with this panzanella salad of heirloom tomatoes, Colorado peaches, olive oil-soaked croutons, and the beloved fresh Burrata. It was a dinner last night that started off with Campari cocktails on the patio. Two of us devoured a recipe meant to serve four. And both of us were sadly looking at the empty bowl, wishing there had been more. I purchased another bag of peaches yesterday, and have a feeling I'll be making this salad again before week's end. Ripe garden tomatoes, fresh peaches and creamy, rich Burrata... what could be better? Unfortunately, these days won't last forever. + recipe from Fabian von Hauske and Jeremiah Stone | via The Wall Street Journal • serves 4 as a first course or 2 as a main course • 2 cups cubed sourdough, ciabatta or country bread • 6 tablespoons extra-virgin olive oil, plus more for drizzling • Kosher salt and freshly ground black pepper • 1 1/4 pound heirloom tomatoes, cut into 1/2-inch wedges • 1 large peach or nectarine, cut into 1/2-inch wedges • 1/4 cup thinly sliced basil • 1 small shallot, thinly sliced • 1 teaspoon Sherry vinegar • 2 balls burrata (about 1 pound total) 1. Preheat oven to 375˚F. In a medium bowl, toss the croutons with 4 tablespoons olive oil, salt and pepper. Spread the croutons (making sure to get every drop of oil) on a baking sheet and bake, tossing halfway through, until golden and crisp on all sides, about 13 minutes. 2. Meanwhile, in a large bowl, gently toss together the tomatoes, peaches and basil. Season with salt and set aside for 10 minutes. Place shallots in a small bowl and cover with ice water. Allow the shallots to crisp for about 8 minutes; drain shallots, pat dry with a paper towel, and set aside. 3. Just before serving, toss shallots, croutons, remaining 2 tablespoons olive oil and sherry vinegar with the tomato and peach mixture. Season with extra salt and let croutons absorb some of the fruits' juices, about 5 minutes. Divide salad between two plates and place a ball of burrata on each plate (if serving 4, slice balls of burrata in half). Season burrata cheese with a pinch of salt and drizzle with additional olive oil. Serve immediately. TAKE a LOOK: Last evening we invited the family of our daughter's boyfriend for an alfresco dinner on the patio. We had gorgeous weather and a wonderful time. My favorite part of the meal was the PIE! I think the only pie that can compete with a double crust peach pie is a double crust sour cherry pie. Or maybe a blueberry pie? But I also love rhubarb pies. Possibly a summer raspberry? What about lemon meringue? I suppose the best pie is the one you're eating at the time... I served the Peach Pie and the French Blueberry Tart with Ice Milk. Wish summer would never end... • recipe (adapted) by Kim Ima • Butter crust pie dough (recipe here) • 6 cups peeled and sliced fresh peaches • 1 teaspoon lemon juice • 1/2 cup dark brown sugar • 1/4 cup granulated sugar • 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional • 1/4 teaspoon vanilla extract • 4 tablespoons cornstarch • 3 tablespoons butter + NOTE: The original recipe calls for baking the pie at 350˚F for 45 minutes. I knew immediately that I would not have any luck with that temperature or baking time and increased both. My changes are shown in the recipe below. 1. Preheat oven to 400˚F. 2. Roll out the pie dough and place the bottom crust in the pie dish. In a large bowl, toss the peaches with the lemon juice and sugars. Add the spices and vanilla, as desired. Add the cornstarch and stir to coat the peaches. Pour the peaches into the piecrust. Dot with butter. 3. Roll out the top crust and either make cut-outs in the dough as I did with the star cutters, or cut strips and make a lattice top crust. 4. Bake for one hour, checking your crust after 45 minutes. I had my pie in for 5-10 minutes after an hour of baking. Also, read the NOTE above. I also placed a sheet of aluminum foil on the rack below the pie plate to catch drips. 5. Remove pie from oven and let cool 6 HOURS before slicing. Yes... it is absolutely necessary to wait that long. The hot juices need to congeal. TAKE a LOOK: I think you can call me an olive oil junkie... possibly an addict... and I'm embarrassed to say, maybe a snob. I love the stuff. I may even use olive oil more than butter. Probably. Next to my kitchen range, I have an old French lemonade bottle filled with a very reasonably priced extra-virgin olive oil that I use primarily for sautéing, the frying of eggs, or the oiling of molds. For that purpose, I've been buying Trader Joe's Extra Virgin California Estate Olive Oil, named by the Wall Street Journal as one of its favorites, and "a workhorse" in the kitchen (read about it HERE). On the opposite side of my range are the oils I use for finishing or whisking into a vinaigrette. I purchased an amazing one last summer at the Carpentras, France outdoor market and paid more for it than I like to spend, but it's heaven! It's truly the best one I've ever had in my kitchen... And, it's almost gone :( But just because I adore really good extra-virgin olive oils, I will not drop a bundle on them. One EVOO I always try to have on hand in my kitchen is Nicholas Alziari from Nice. I refuse to purchase it here in the U.S. (carried by Williams-Sonoma and Zingerman's) because of the steep price -- it costs half in Paris. If I happen to be there, I will stock up, bringing several home. And, Nicholas Alziari is something I always request if a friend is traveling to France and generously asks, "Is there something you'd like me to pick up for you?" Packaged in a tin instead of glass bottles, it packs easily in a suitcase. But unfortunately, I cannot afford to hop a flight just to restock my pantry. My solution to that is shopping discount retailers. I've scored big time at places like HomeGoods. You won't always find an exceptional oil there, but if you're persistent, you will eventually snag a winner. I recently found Le Château d'Estoublon there for less than you'd pay in France. Always check the expiration date before purchasing, and store any unopened oils in a cool spot away from direct sunlight until needed. This recipe for gluten-free Blueberry Muffins made with almond flour and olive oil is from a great article in a past WSJ OFF DUTY about olive oil myths (read it HERE). 1. Preheat oven to 425 degrees. Grease 8 cups of a standard muffin pan with extra-virgin olive oil or use muffin liners. In a large bowl, stir together 2 cups almond flour or very finely ground blanched almonds, ¼ cup sugar, 1 teaspoon baking soda, ½ teaspoon salt and ½ teaspoon ground cinnamon. 2. In a small bowl, combine 2 large eggs, 2 tablespoons extra-virgin olive oil, 1 teaspoon vanilla extract and 2 tablespoons plain yogurt, then stir wet mixture into dry ingredients. (It’s OK if there are lumps in the dough.) Use a rubber spatula to fold 1 cup blueberries into batter. 3. Spoon batter into muffin pan, filling each cup to just below the brim. Bake 5 minutes, then decrease heat to 350 degrees and continue to cook until tops of muffins are lightly golden and dry to the touch, 15-20 minutes more. Transfer muffins to a rack to cool. TAKE a LOOK: This Peach, Prosciutto & Fresh Ricotta Crostini was such a sweet surprise. The combination of peaches and prosciutto is always a winner, but the homemade fresh ricotta, spread onto my grilled baguette slices, was the real star of this appetizer. A couple of weeks ago I purchased fresh ricotta for the first time ever. It was baked and served with peas from my garden (recipe HERE). A comment by a reader suggested that I try making my own ricotta. I make my own Crème Fraîche, which is easy and a huge cost saver, and decided this was the time to make the ricotta as well, for the same reasons. I was blown away by the flavor! My homemade ricotta was so superior to the expensive fresh ricotta I purchased previously -- I just wasn't expecting it to be as good as it was. In fact, it had such a creamy texture and sweet taste, my husband said this crostini could pass as dessert. Taking the time to make the ricotta, in addition to using fresh, flavorful peaches and an excellent bread for a base makes all the difference. I bake my own baguettes weekly using a heritage flour from Sunrise Flour Mill in North Branch, Minnesota. This organic flour has taken my breads to another level and it's all I use now in my baking. But don't feel like you need to make the bread for this appetizer. The recipe suggests a ciabatta -- purchase a good, flavorful, hand-crafted bread. HOMEMADE FRESH RICOTTA • recipe from Ina Garten, adapted • 4 cups whole milk (preferably organic) • 2 cups heavy cream (preferably organic) • 1 teaspoon kosher salt • 3 tablespoons good quality white wine vinegar 1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with cold water and line the sieve with the cheesecloth. 2. Combine the milk and cream in a deep stainless steel or enameled pot (when at a boil, the milk and cream can overflow if the pot isn't deep enough). Stir in the salt. Bring liquids to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow mixture to set for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). 3. Slowly pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that accumulates in the bowl. The longer you let the mixture drain, the thicker the ricotta will be ( I went for the longer drain time). Transfer the ricotta to a bowl or plate and discard the cheesecloth and any remaining whey. (I flipped my ricotta onto a large plate and peeled off the cheesecloth). Use immediately or cover with plastic and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days. PEACH, PROSCIUTTO & FRESH RICOTTA CROSTINI • recipe Bon Appetit | June 2011, adapted • 12 slices good quality baguette, sliced at an angle to provide length, or ciabetta bread • Extra-Virgin olive oil for brushing • 1 ripe peach • Fresh ricotta • Freshly ground black pepper • 6 thin slices of prosciutto or speck • Honey for drizzling • Fresh thyme leaves for sprinkling 1. Lightly brush the bread slices with olive oil. Grill until lightly toasted. 2. Thinly slice the peach. Instead of halving and pitting the peach, I will hold the peach and make slices down to the stone. They should drop out nicely. 3. Spread about 1 tablespoon (or more!) of the fresh ricotta onto each toast. Cut prosciutto slices into lengthwise halves and drape over ricotta on each slice of bread. Drizzle with honey and top with 2 peach slices. Scatter some fresh thyme leaves over the top. TAKE a LOOK: I made this Cherry Clafoutis on Bastille Day. I guess I felt the need to do something French on July 14, since I wasn't in France for the festivities. We ate half of this yesterday but I think it was best this morning when we downed the remainder for breakfast! |
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