Peachy Peach Crisp
This ridiculously easy Peach Crisp recipe is just peachy. Take advantage of all those delicious peaches out there. Farmers’ markets are a great place to get local peaches or take a day and find a pick your own place.
INGREDIENTS
6 Cups Sliced Peaches
5 Tablespoons Sugar
1/2 Cup Old-Fashioned Rolled Oats
1/2 Cup Packed Brown Sugar
1/4 Cup Unbleached Flour
1 Teaspoon Ground Cinnamon
1/2 Cup Butter
Preheat your oven to 350º F. In a large size bowl combine the peach slices and 5 tablespoons of sugar. Set aside. In a separate large size bowl combine the rolled oats, brown sugar, flour and cinnamon. Cut in the butter. You will want the topping to look like coarse crumbs. Pour the peaches into a rectangle baking dish that holds about 2 quarts. Sprinkle the topping over the peaches and place into the oven. Bake for 50 to 60 minutes until the topping is golden. Remove from the oven and let cool or serve warm. Serve with vanilla ice cream. Serves 6
Kentucky Benedictine
I love this Southern spread made popular by Louisville’s Benedict’s restaurateur, Jennie Carter Benedict, who opened her restaurant in 1893. It can be used as a dip or for a sandwich and is perfect for either an afternoon tea or a light meal.
INGREDIENTS
1 Large Cucumber
8 Ounces Softened Cream Cheese
4 Tablespoons Grated Onion or 2 Minced Green Onions
1/2 Teaspoon Kosher Salt
1 Tablespoon Mayonnaise
Remove the cucumber skin and then grate it into a medium size bowl. Drain the cucumber and onion juice (unless using minced green onions). Add the cream cheese, grated onion, kosher salt and mayonnaise. Beat with a hand mixer on medium until all of the ingredients are combined. Place plastic wrap over the bowl and put into the fridge for 2 to 3 hours. If you are using for a vegetable dip then thin it out with a bit of sour cream. Makes about 1 1/2 Cups
Honeydew Melon Gazpacho
This cold soup is extremely refreshing. The sweet honeydew mixes well with garden fresh cucumbers and onions for a sweetened spin on the traditional tomato gazpacho. Oh and by the way, it’s super easy to make too!
INGREDIENTS
3 Tablespoons Minced Red Onions
3 Tablespoons Sherry Vinegar
1 Large Honeydew Melon (About 8 Cups)
1 Large Peeled & Seeded Cucumber
1/4 Teaspoon Kosher Salt
Put the minced onions into a small size bowl and add the sherry vinegar. Let the onions soak for 20 minutes. Peel and seed the honeydew. Cut the honeydew into 1 inch cubes and place into a medium size bowl. Chop the cucumber and place into the honeydew bowl. Put the onions with the vinegar, honeydew, cucumber and kosher salt into a food processor or a blender. Pulse until pureed. Pour into a large size bowl and cover with plastic wrap. Place in the fridge for 2 to 4 hours until the gazpacho is completely chilled. Remove from the fridge when ready to serve and ladle into individual bowls. Serves 4
Bastille Day Pain Française
Tuna sandwiches à la française! The best way to make this very large sandwich is to make it a day in advance. This allows the delicious juices to soak into the French bread. Make sure to use olive oil packed tuna instead of tuna packed in water.
INGREDIENTS
1 Large Loaf of French Bread (Round or Long)
2 Garlic Cloves Cut in Half
1/4 Cup Olive Oil
3 Tablespoons Red Wine Vinegar
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 Medium Sliced Ripe Tomatoes
1/2 Cup Fresh Basil
1 Tablespoon Fresh Mint
6 Ounces Canned Tuna Packed in Olive Oil
1/3 Cup Pitted & Chopped Kalamata Olives
2 Chopped Green Onions
1 Tablespoon Capers
1 Large Hard Boiled Egg Sliced
Cut your bread in half horizontally. Take out some of the soft center from each half to make about a one inch shell. Rub the inside of the bread halves with the garlic. In a small sized measuring cup mix together the olive oil, vinegar, kosher salt and pepper. Drizzle 1/4 of the olive oil mixture onto both halves of the garlic rubbed bread. On the bottom half of the bread place 1/3 of the tomato slices. Drizzle about half of the remaining oil mixture onto the tomato slices. Next top with half of the basil and all of the mint. Set aside. Drain the tuna. In a small size bowl flake the tuna. Add the olives, green onions and capers. Spoon the tuna mixture over the tomato and herbs. Place the egg slices on top. Put the remaining tomato slices and basil on top of the egg slices. Drizzle with the remaining olive oil mixture. Place the top half of the bread on top all of this deliciousness. Wrap this large sandwich tightly with either foil or plastic wrap. Put in the fridge for at least 5 hours or overnight. Remove from the fridge when ready to serve and cut into 4 separate sandwiches. Makes 4 main dish servings.
Spicy Wok Green Beans
BUT Victoria I don’t have a wok! No problem at all if you don’t have a wok then use a large cast-iron skillet, but if you DO have a wok then drag that baby out for this dish. Searing green beans in a dry wok really gives them a mild smoky flavor. This dish tends to be a bit spicy because the chiles are sliced and cooked with their seeds (the seeds are the hottest part of the chiles). If you want to tone down the spiciness then don’t cook the seeds and just throw them away. Make sure not to touch your mouth or eyes after slicing the Serrano chiles. Trust me I’ve done it plenty of times. OUCH!
INGREDIENTS
1 Pound Trimmed Green Beans
4 Sliced Garlic Cloves
2 or 3 Thinly Sliced Red Serrano Chiles
1 Tablespoon Black or White Sesame Seeds
3 Tablespoons Water
2 Tablespoons Tamari
Place your wok or cast-iron skillet on the burner and turn the heat up to high. Heat the wok until it’s very hot. Place the green beans into the wok and cook for 5 minutes. Stir constantly. You will want the green beans to begin to blister and brown in spots. Now add the garlic, chiles and sesame seeds. Cook for another minute continuing to stir. Add the water and then place a lid on the wok and cook for 2 to 3 minutes. You will want the green beans to be crisp-tender. Take the lid off and cook for another minute until there is no water left and the ingredients are dry. Remove from the heat and stir in the tamari. Transfer to a serving bowl and serve immediately. Serves 4
Tamari is made from soybeans, water and salt. Tamari has a more intense and more complex flavor than regular soy sauce. It also has a higher concentration of minerals, has a thicker consistency and is darker than regular soy sauce.
Zucchini Pesto
Many of us who have gardens or friends with gardens usually have zucchini coming out of their ears! Yes, even in New York City people have gardens (community gardens & rooftop gardens). Here is a nice way to make zucchini that is worth a try.
INGREDIENTS
8 Grated Medium Size Zucchini
1 1/2 Tablespoons Kosher Salt
2 Cups Fresh Basil Leaves
1/2 Cup Olive Oil
3 Tablespoons Pine Nuts
2 Chopped Garlic Cloves
1/2 Cup Grated Parmesan Cheese
3 Tablespoons Butter
In a large size colander combine the zucchini and 1 tablespoon kosher salt. Sit it in the sink or over a large bowl, for 30 minutes, in order for it to drain. While the zucchini is draining place the basil, olive oil, pine nuts, garlic, kosher salt and Parmesan cheese into a food processor (or blender) and process until mixed well. In a large sauté pan melt the butter over a medium heat. Add the drained zucchini and sauté for 3 to 6 minutes or until tender. Remove from the heat and transfer to a serving bowl. Stir in the pesto and serve immediately. Serves 4
Refreshing Ginger Tea Drink
Here is a refreshing summer drink that you and your loved ones will take a liking to. With the hot weather here we all need to drink plenty of liquids to stay hydrated!
INGREDIENTS
4 Cups Boiling Water
15 Individual Green Tea Bags
3 Cups White Grape Juice
1 Cup Apple Juice
2 Tablespoons Honey
2 Tablespoons Minced Fresh Ginger
2 Tablespoons Fresh Mint Leaves
1 Green Apple Sliced For Garnish
In a slow cooker combine the boiling water and the tea bags. If you don’t have a slow cooker you can make this on the stove in a large pot on simmer. Cover and let stand for 10 minutes. Throw away the tea bags and stir in the grape juice, apple juice, honey and ginger. Cover and cook on low for 3 hours or until heated through. Strain and transfer to a large covered pitcher (or two covered pitchers). Place in the fridge for at least 6 hours. When ready to serve pour into glasses and garnish with fresh mint leaves and apple slices. Makes about 2 quarts.
Okra Tomato Soup
This soup is super fresh and super yummy! If you don’t want to use beef stock then use a vegetable stock.
INGREDIENTS
1 Pound Peeled & Chopped Ripe Tomatoes
1 Cup Water
1 Pound Trimmed Fresh Okra
4 Cups Beef Stock or Vegetable Stock
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
In a heavy pot place the tomatoes and water and bring to a boil. Add the trimmed okra. Reduce the heat to a simmer and cook until the okra is nice and tender. Add the beef stock, kosher salt, pepper, brown sugar and Worcestershire sauce. Simmer for 20 minutes. Remove from the heat and transfer to a large serving bowl. Serves 4
Blueberry Shortcakes With Whipped Cream Cheese
These shortcakes are super easy to make and delicious as either a dessert or a brunch dish. The shortcakes are best the day they are made however.
INGREDIENTS
1 1/2 Cups Unbleached Flour
3 Tablespoons Sugar
1 Teaspoon Kosher Salt
1 3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Cup (1 Stick) Cold Unsalted Butter (Cut into Small Pieces)
2 Ounces Cream Cheese (2 Ounces Cold & 6 Ounces Room Temperature)
5 Ounces Blueberries
3/4 Cup Buttermilk
1/3 Cup Powdered Sugar
1 1/2 Cups Heavy Cream
Extra Blueberries for Garnish
Preheat your oven to 425º F. Line two baking sheets with parchment paper and coat the parchment paper with cooking spray. In a large size bowl combine the flour, sugar, kosher salt, baking powder and baking soda. Incorporate the butter and the cold cream cheese with a pastry cutter. You could also use your fingers or two forks. Incorporate until the mixture resembles coarse meal. Transfer to the freezer for 30 minutes. Remove the mixture from the freezer and add the blueberries. Gradually stir in the buttermilk. Gently fold with a rubber spatula until a sticky dough forms. Make sure not to overmix. Divide the dough into 8 even mounds and place 2 inches apart on the baking sheets. Place into the oven and bake for 20 minutes until golden brown. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to wire cooling racks to cool completely. While your shortcakes are cooling in a large size bowl beat together the remaining cream cheese and powdered sugar. Gradually add the heavy cream beating just until for 1 minute until the mixture becomes smooth and thick. Make sure not to overbeat. Serve alongside the shortcakes and add extra berries if you wish. Makes 8 Blueberry Shortcakes.
Red White & Blueberry
Red, White & Blueberry or in other words “Watermelon Goat Cheese & Blueberries” is so different and very refreshing. Easy to make too.
INGREDIENTS
4 Watermelon Rounds
4 Goat Cheese Slices
1/4 Cup Fresh Blueberries
Slice the watermelon so that it is large enough to work with. Take a round cookie cutter and cut out 4 rounds in the watermelon. On individual small plates place the watermelon rounds. Place a slice of goat cheese on top of the watermelon. Place a few blueberries on top of the goat cheese. Top with another watermelon round and top with another goat cheese round and garnish with a few blueberries. Place in the fridge and serve cold. Serves 2
