Here in Northern California it is time for peaches! We have them on our tree, our neighbors are sending more over, they are at the local farm stands and at the farmers market. We are in the peaches and it is time to get in the kitchen. I have a sweet summer dessert planed for some and baby food planed for others.
Our sweet boy is 9 months old now and is continuing to explore some texture in his baby foods. What I lovingly refer to as the chunky lumpy phase. He makes great faces when he comes across those lumps…eyes wide open…his whole face wondering…What is this? Then comes the exaggerated chewing using his tongue to smash the food against the roof of his mouth. He has two bottom teeth, but those are for biting at foods not really for chewing them. This months we will continue to explore texture and add in some spices. Last week cinnamon peach blueberry was a big hit. This week it will be chunky peach with curried carrot.
The chunky peach is simply, peeled, diced and just simmered fresh peaches. I like to cook the peaches a little to help deepen the sweet flavor and suppress the fresh tartness. I pulse the cooked peaches with their liquid in the Vitamix until it gets to a slightly chunky texture. You have to be careful to purée it long enough to cut through any potential stringy-ness. I freeze them in little oxo containers and we are good to go. Like making most baby food this one is a cinch.
As for the sweet summer dessert, I made a family favorite Peach Blueberry Crisp. The fun part about this crisp recipe is that is was adapted from a bar recipe so their is yummy crisp topping on the top and the bottom and we serve it with a spoon. You can also use any summer fruit combination like peach/strawberry or strawberry/rhubarb-my family thinks peach with blueberry is the best! I have adapted this recipe from the original and it has less fat, more whole grains with whole wheat flour and extra oats. It is still delicious and still a treat!
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks unsalted butter (6oz)
- 1 egg, whisked
- 1 cup roasted sliced almonds, walnuts or pecans
- 1 1/4 cup thick rolled oats
- 3 cups peeled and sliced fresh peaches
- 1 cup whole fresh blueberries
- 1/2 cup sugar (more or less-to taste)
- 4 tsp cornstarch
- 1/2 lemon juiced
- Preheat oven to 350 degrees F
- In medium bowl combine dry ingredients. Cut butter into small cubes and add to dry ingredients. Cut in with hands or pastry blender until butter is pea sized. Crisp mix should resemble coarse cornmeal in texture. With a fork carefully mix in whisked egg until mixture is moistened. Finish by folding in nuts and oats. Split the mixture in half and press half into a 13x9x2 baking pan. Reserve remaining mix for the topping.
- Combine peach slices, blueberries, sugar cornstarch and lemon juice. Gently fold to combine. When combined and cornstarch is dissolved add peach juice and all to the top of the prepared crisp crust. Spread in an even layer. Sprinkle on the remaining crisp topping.
- Bake for 40-45 minutes until filling is bubbling and the crisp topping has lightly browned.
- Seasonal fruit changes in sugar content, always taste fruit before sweetening it and adjust as needed.
- Additions: Can add flax seeds or wheat bran to the topping for more fiber goodness. I like to add some cinnamon to the fruit for extra warming and for more antioxidants!
- Serve with pure vanilla ice cream, whipped cream or Greek yogurt.
It’s that time of year again-time for Summer Canning! On the Menu Today: Dilly Beans and Refrigerator Bread and Butter Pickles.
I just love peaches, and its not only because they are ripe and ready to eat and growing in my own backyard. It started when I was a kid in my family home. My dear neighbor had an amazing white peach tree and he would give my family peaches every summer. From those peaches we would make the most fabulous peach milk shakes. A peach milk shake is peaches and vanilla ice cream and that is it. The simplicity, the flavor, the texture of the little bits of skin-It is just beyond amazing!
I have grown up a bit beyond the milk shakes and today would additionally like to share a recipe for a Peach Tomato Salad. Peaches and tomatoes complement each other so well. You will need to try them together this summer. Combining them with Burrata cheese is just cheating, but also a must try. Enjoy the season!
- 2 cups baby arugula or spring mix
- 2 large heirloom or slicing tomatoes, sliced into wedges
- 2 large peaches (I prefer yellow for this recipe), sliced into wedges
- 1 round of Burrata cheese, drained
- Balsamic glaze*
- 1 sprig of basil
- Salt and Pepper
- Arrange arugula on a platter and top with alternating wedges of tomatoes and peaches. Pull apart the Burrata cheese carefully and nestle chunks in between the fruit. Drizzle with the balsamic glaze and finish with a sprinkle of torn basil leaves, salt and fresh ground pepper.
- If your not already a fan of Burrata cheese don't sub-in mozzarella find the real thing get it and use it. Burrata is a creamier mozzarella and well worth it.
- *I purchase my balsamic glaze from Trader Joes. It comes in a convenient squeeze bottle and is ready when you need it. Anyone who has reduced balsamic vinaigrette with all its pungent aroma s will embrace this product and not miss the lingering stink.
- 1 Peach, sliced
- 2 large scoops of Vanilla Ice Cream
- Add peach slices to blender and mash with a wood spoon. Top with scoops of vanilla ice cream and again mash with the wood spoon. Blend until smooth and share with the one you love.
- The peaches supply all the liquid you need to blend these up. If you want a thicker shake drain off some of the peach juice and save for a cocktail before adding ice cream.
So It is officially summer and what that means in my kitchen are fresh no fuss meals and tomato season. When you put those two together you get the BLT for lunch, dinner and really for whenever. These days I might even eat one as a snack!
I must admit that I am bit of traditionalist when it comes to the BLT. I enjoy mine the best on lightly toasted sourdough bread. I start with my favorite sourdough battard sliced from Tin Roof Bakery here in Chico. To it I add only real mayonnaise-let me make this clear-REAL MAYONAISE. I don’t mess with this step. You are making a bacon sandwich for crying out loud, but you are going to put non-fat mayo on it. Mind blowing! A crisp slice of romaine lettuce, the freshest preferably homegrown tomatoes, topped with a grind of pepper and pinch of salt. To that add the perfectly crisp bacon and then the other slice of bread-in that order please.
But for those of you who just cant help but try to take the BLT to the next level this list is for you:
BLT and beyond…
- Lets start off easy for my sake. HOMEMADE MAYO: Mayo is made from whole eggs, vinegar, oil and seasonings. It is a simple emulsion recipe-ya ok its a little food science and maybe some food safety so who better to learn from then Alton Brown.
- FLAVORED MAYO: I can really see this working. My inspirations would be: Feta Mayo, Basil Mayo, Dilled Mayo, Lemon Garlic Mayo, and Siriacha Mayo. I would use fresh ingredients; herbs, cheese, chopped garlic and just mix and mash it into the mayo and add according to the classic recipe.
- ADD SHRIMP: There is something very special about a shrimp sandwich. It has a delicate sweet flavor and wonderful texture. I might even pair it with the dilled mayo and really get into it. Poached grilled or sautéed-just keep them fresh and add them to your BLT.
- This is almost a classic addition here in California, but go BLTA whenever possible. The “A” is for avocado of course. As a nutrition minded person and a food lover it doesn’t get better than an avocado. A few slices can really elevate the BLT, provide a hearty mouthfeel and some good fats.
- ADD MORE VEGGIES: Of course I said that! How about topping that basil mayo with thin slices of cucumbers and red onions. Add bulk to the greens with any micro green or my favorite arugula. With that we are getting really close to making this sandwich cover all the colors of the rainbow. With the fabulous heirloom tomatoes out their we may indeed need to rename this to the RAINBOW BLT.
- Lets make breakfast to go-ADD AN EGG. I suggest a lovely over medium egg with some yolk to run over that bacon and down your chin. Ok so put a napkin in your lap if your driving to work-but it will be worth it. Egg has such an amazing texture and taste it really makes for a hearty, fresh and lasting breakfast sandwich.
- Add CHEESE…CHEESE?…Really? Ok this is beginning to stretch my BLT boundaries big time. The only cheese that may be soft mild and non competing enough to handle the marriage of flavors in a BLT would be a creamy mozzarella or burrata. Careful they can come with a lot of moisture and ruin your sandwich. So really we are draining it and spreading it on one side of the bread, then adding the tomato, bacon, lettuce and mayo on the opposing bread slice. Ok I could do this.
Ok so its official the farmers market is full of just about everything you can imagine including the stone fruits. My favorite thing this week are the plums. So many varieties, the sweet and tart flavor are the perfect combination. We also have a lot of pluots or plumcots. They look like plums and are plum apricot crosses, but they are mostly plum. They herald from Modesto California and they are delicious and not to be missed. Read more about pluots and all the varieties you might see here. This plum dessert was a little something special for my Italian sweetie as it had good bit of almond extract and went great with morning coffee. I used Elephant heart plums which are larger, heart shaped, dark purple on the outside with dark red purple flesh-look for them they are amazing! Read more about plum varieties descriptions from UC Davis here.
There is just something about baking anything in my cast iron pan that I just love. This pan is such a work horse if you don’t have one get one and get to know them. I will admit right out that I am not a baker, but I do bake. As a cook, when I bake I follow a recipe to the “T” the first time and then tweak from then on out. So this was not my first inspiration from the amazing Farm House Rules show recipes. That Nancy Fuller is hilarious and grounded and the other day she made a rustic plum tart with ginger that looked amazing. Her show calms me and soothes my hungry soul-not going to lie I am loving the super mom and grandma focus these days.
One of the recent shows I caught talked about not catering menus to children every day. Keeping birthdays special but exposing children to a variety of foods. This is a hot topic and as a child nutritionist something I talk about everyday. I like to call it food training and I speak of it as a job. A job to transmit the joy and love of food-all foods to our children. Creating the love of food starts at our own table. So keep on keeping on with the great foods, sitting and connecting, and exploring the seasons and the markets together families!
This cake recipe actually came from a google image search and led me to Serious Eats and a recipe from Maria Del Mar Sacasa; 30-Minute Skillet Plum Cake. This cake was a cinch to make, quick and delicious. It is heavy on the almond extract but with plums that is really nice because they have a subtle taste. This cake is perfect alone, but pairs nicely with a butter pecan or vanilla ice cream or yogurt. Next time I will try it with peaches and vanilla extract-should be amazing!
A special thanks to “mother nature” my farm girl friend soon to be family for sharing her plums with me. As a side note for the home orchardist, pluots are a great backyard orchard tree and you can read more about having them here.