I have a quite a few summer recipes to share. 🙂 I loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.
This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.
Yield: Serves 4 to 6 as an appetizer or side salad
- 1/4 cup (4 T) pine nuts or walnuts
- 2 to 4 T extra-virgin olive oil
- 1 to 2 T champagne vinegar or white wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 5 ounces baby arugula
- 2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
- 1/2 cup julienned fresh basil leaves
- 2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste
- In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
- In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
- Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
- Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
- Toss gently and serve immediately.
Posted in Appetizers, Greens, Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: appetizer, arugula, basil, brunch, champagne vinegar, cherries, goat cheese, mango, nectarines, peaches, pine nuts, plums, raspberries, salad, salad dressing, strawberries, summer, walnuts, white wine vinegar
Galettes have the most fabulous presentation- and simple preparation. The best combination! 🙂 This buttery and flaky crust can be made in minutes, and this tart can be made with any seasonal fruit. It was amazing with a combination of red and black plums. This recipe was adapted from a staff-favorite Food and Wine recipe, contributed by Jacques Pépin.
I’m bringing it to my favorite weekly blog party, Fiesta Friday #33, at The Novice Gardener this week. Enjoy!
Yield: Serves 8
For the Pate Brisee:
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1/4 teaspoon salt
- 1/3 cup ice water
For the Filling:
- 1/4 cup plus 1/3 cup sugar
- 3 tablespoons ground almonds
- 3 tablespoons all-purpose flour
- 2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges (I used a combination of red & black plums)
- 3 tablespoons unsalted butter, cut into small bits
- 1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
- 1 teaspoon turbinado sugar
- Make the Pate Brisee: Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
- Remove the dough from the processor and gather it into a ball. On a lightly floured surface or plastic wrap, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet (I used a very large cutting board.). Chill the dough until firm, about 20 minutes. Preheat the oven to 400°(convection).
- Transfer the chilled dough onto a large piece of parchment paper.
- Make the Filling: In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top in a circular pattern and dot with the butter. Sprinkle the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the teaspoon of turbinado sugar.
- Transfer the tart, on the parchment paper, to a large, rimmed baking sheet. (I used a pizza peel for the transfer.)
- Bake the galette in the middle of the oven for about 40 to 45 minutes (on convection) or up to 1 hour in a standard oven, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.
One Year Ago:
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Quiches & Tarts, Recipes
Tags: dessert, Fiesta Friday, French, fruit dessert, galette, Jacques Pepin, nectarines, pate brisee, peaches, pie, plum, plums, tart
I have made this dessert every summer for over 15 years! It is simple, easy and wonderful.
The method is unlike any other cobbler I have made. First, the batter is poured over melted butter in a baking dish. Then the unpeeled peach slices are cooked in sugar and lemon juice after which they are layered on top of the batter. As the cobbler bakes, the batter rises and envelopes the peaches.
I add more peaches than stated in the recipe because I can’t help myself. 🙂 I bought TONS of peaches at our farm stand because they were so gorgeous!! We were eating even more peaches while I was putting these ingredients together.
The recipe calls for 4 cups of sliced peaches and I used 5 large (gigantic) yellow peaches. The end result had more peach and less batter per bite and was terrific.
This recipe is from Dori Sanders’ Country Cooking, via Southern Living. We ate it with Pecan Shortbread Cookies– is that too much? 🙂 They went surprisingly well together. It is also quite delicious served with vanilla ice cream, of course. 😉
Yield: 10 servings (or more if served with ice cream or cookies!)
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups granulated sugar, divided
- 1 T baking powder
- pinch of coarse salt
- 1 cup milk (I used 1 percent)
- 4 cups fresh peach slices (I use 4 to 5 large peaches)
- 1 T lemon juice
- ground cinnamon or nutmeg, optional
- vanilla ice cream, for serving, optional
- Melt butter in a 13- x 9-inch baking dish.
- Combine flour, 1 cup sugar, baking powder and salt; add milk, stirring just until dry ingredients are moistened.
- Pour batter over melted butter- DO NOT STIR.
- Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly.
- Pour peaches over the batter- DO NOT STIR.
- Sprinkle with cinnamon or nutmeg, if desired.
- Bake at 375 degrees for 28 to 30 minutes, on convection, or up to 45 minutes in a conventional oven, until golden brown.
- Serve cobbler warm, at room temperature, or cool.
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: cinnamon, cobbler, dessert, easy, fast, nectarines, nutmeg, peaches, quick, Southern
I have difficulty coming up with interesting side dishes. When a friend asked us to come over for dinner the other night, she asked me to bring a side and I was stumped. Ridiculous. I told her that I would come up with something…. and then she asked me if I had received my Food & Wine magazine that same day– the dish featured on the cover looked tasty. 🙂 It looked gorgeous! Done. The results were bright and DELICIOUS. This recipe was adapted from Food and Wine, contributed by David Frenkiel and Luise Vindahl of greenkitchenstories.com. I started following their blog!
- 1 cup fresh baby lima beans or frozen edamame
- 1 teaspoon finely grated lime zest
- 1/3 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1 scallion, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- 1 small shallot, thinly sliced
- coarse salt
- 1 1/2 cups fresh corn kernels (from 2 ears)
- 2 nectarines, cut into thin wedges
- 1 Hass avocado, cut into 1/2-inch cubes
- 1 large orange bell pepper, finely julienned
- 1 pint heirloom cherry tomatoes, halved or grape tomatoes, quartered
- 1/2 cup coarsely chopped cilantro
- In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. (I cooked the edamame for 5 minutes.) Drain the beans and rinse under cold water.
- In a mini food processor, combine the the lime zest and juice with the olive oil, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans/edamame, corn, nectarines, avocado, scallion, pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.
MAKE AHEAD: The salad can be refrigerated for up to 8 hours.