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Plum and Blueberry Crisp
Plum and Blueberry Crisp
As the peak of summer approaches, you might notice markets filled with all types of new fruits that are bursting with ripeness. Yellow Shiro Plums are perfect for crisps, which typically include flour, sugar, butter and nuts…making a nice crispy topping. Whether you are making a crisp, cobbler, brown betty or a buckle, the key is using ripe, in-season fruit. These plums can be used alone, but combine beautifully with blueberries or raspberries, as shown in this eatbelieve.com recipe.
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees F. In a large bowl, toss the fruit with the granulated sugar, lemon zest and vanilla. Spread evenly in the bottom of a deep (2 1/2-inch or 3-inch) baking dish (7×10 or 9×12 depending on height).
In a medium bowl, combine all other ingredients. Cut in the butter with a pastry cutter or two knives until it is mixed thoroughly and evenly with the dry ingredients. Sprinkle the mixture over the crisp and bake for 45-55 minutes or until the fruit bubbles on the sides and the topping is golden brown.
Serve alone or with a dollop of whipped cream or vanilla ice cream.
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What do I do with my Basil?
What do I do with my Basil?
We wait all year for summer and the first taste of fresh basil. Basil is one herb in particular that really shines when it’s fresh and it can be added to so many recipes- sandwiches, drinks, dressings, egg dishes…the list is endless. Here are a few unique ideas for this wonderful herb.
Basil Vinaigrette
1 small garlic clove, 1 cup packed basil leaves, coarsely chopped, 1/4 cup extra-virgin olive oil, 1 1/2 tablespoons Champagne vinegar, pinch of crushed red pepper, Salt and freshly ground black pepper
In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.
Basil Butter
Mix minced basil into whipped butter and spread on corn or mix into hot vegetables
Tomato and Basil Bread Pudding
Butter, for the baking dish, 1/2 (8-ounce) multigrain loaf, cut into 1/2-inch cubes, 1/3 cup olive oil, 1 large or 2 small shallots, thinly sliced, 2 garlic cloves, minced, 1 pint grape tomatoes, halved, Kosher salt and freshly ground black pepper, 1 packed cup chopped fresh basil, 1 1/2 cups grated Parmesan cheese, 7 large eggs, at room temperature, 1 cup whole milk
Place an oven rack in the center of the oven. Preheat the oven to 375°F. Butter a 9 x 13 x 2-inch glass baking dish. Add the bread cubes and set aside. In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly, for 1 minute until fragrant. Add the tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 minutes, until slightly soft. Remove the pan from the heat and stir in the basil. Pour the tomato mixture over the bread cubes, add the Parmesan, and combine well. In a large bowl, beat the eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake for 25 to 30 minutes, until slightly puffed and golden. Cool for 5 minutes. Cut into wedges and serve.
Caprese Salad
Layer garden fresh tomatoes, slices of fresh mozzarella cheese and whole leaves of basil; drizzle with extra virgin olive oil and coarse salt.
Basil Hot Tea
Soak a few leaves in a cup of hot water with tea leaves to relieve indigestion. Serve plain or with a touch of honey.
Corn and Basil Cakes
1/2 cup white whole-wheat flour or all-purpose flour, 1/2 cup low-fat milk, 2 large eggs, 2 tbsp canola oil, divided, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, 2 cups fresh corn kernels, 1/2 cup chopped fresh basil
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning. This is a great side for barbequed chicken or grilled steak
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Eggplant Parmesan
Eggplant Parmesan
Fried Eggplant is near and dear to my heart. One of my first real food experiences was with my good friend in Maryland. We ordered “fried eggplant with goat cheese” and who knew this would open my mind to many different flavor profile combinations. Eggplant prepared in this way can lend itself to many different dishes, including this recipe from one of my favorite chefs- Alex Guarnaschelli. A nice red wine would work well with this recipe- either a Chianti or Brunello.
INGREDIENTS
The Sauce:
The Eggplant:
DIRECTIONS
For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add sugar and canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Set aside to cool.
For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets. In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly. (Alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F).Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan. Preheat oven to 350 degrees F.
To assemble: In a 9 by 13-inch baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top.
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