Nectarine, Tomato & Burrata Salad

Feelin’ Hot, Hot, Hot
What do you eat when it feels like you’re living on the face of the sun? I have lived in California my whole life and yes, in August and even into September, we typically will get days that are in the 100s. The lightning show we had over the weekend is definitely not typical nor is the humidity that went with it. I don’t know how people who live in hot and humid locations do it. Personally, I don’t handle it well.

My sister and her husband lived in Atlanta for a few years and I remember visiting them and felling like I was going to pass out—and it wasn’t even the height of the summer! You walk out the door freshly showered and you’re immediately sticky. I’ll take the dry heat, thank you. Even without the humidity just the thought of making something for dinner in the hot weather makes me sweat.

I am not a salad person per se. I like salads but they are not my go-to first choice for an actual meal. I usually have them with a meal so that I don’t go looking for a snack an hour later. The exception to that is when it’s hot outside. For the past week I have been enjoying a number of heartier salads including a couple of chef’s salads as well as various tomato salads. My tomatoes are loving the weather even if I am not. So, we have been trying to eat them as fast as we can.

Salads work for me in the heat for two reasons. First, not having to turn on a hot stove, oven or even the grill is an obvious benefit. Second, I tend to not eat as much in the heat so what would normally leave me hungry in an hour, actually fills me up just fine.

This recipe for Nectarine, Tomato & Burrata Salad is perfect for summer weather because it combines some of the best produce of the season with cheese. How could you possibly go wrong? The original recipe calls for peaches but I prefer nectarines. (Mainly because I’m not a fan of the fuzziness of the peach skin.) I have made this according to the original recipe many times, but I have also made it with the addition of fresh mango and/or cucumber to the mix. It’s tasty and cooling at the same time…

Nectarine, Tomato & Burrata Salad Recipe
Yields 4 Servings
Adapted from Bon Appetit Read more…

Fresh Fruit & Mascarpone Tart

Fresh Fruit & Mascarpone Tart

Tart of the Matter
When you think of mascarpone cheese what comes to mind? OK, wait. I’m being presumptuous. Does anyone else actually ponder mascarpone cheese? Or is that just me? On second thought, don’t answer that. Let me just live in my happy little bubble where everyone spends significant time considering the wonders of spreadable Italian cheeses…

I love mascarpone cheese. It’s essentially Italy’s cream cheese and I actually like it better than the tried and true Philly cream cheese because it’s got a fresher more mild flavor than the American version. Don’t get me wrong I’m still here for a good cream cheese frosting and you don’t get that with mascarpone. You do however get fantastic things like tiramisu with mascarpone and you can swap out your whipped cream for a dollop of mascarpone next time you find yourself with a bowl of fresh summer berries.

To quote Forest Gump, “Fresh fruits and mascarpone go together like peas and carrots.”

For your tart you can use peaches or plums with raspberries or blueberries. Any combination will work. Strawberries are always insanely good when paired with a little mascarpone. Even better if they come together in a tart. Lately I have enjoyed a mix of all of ‘em.

This recipe for a Fresh Fruit & Mascarpone Tart below is what I call a good start. It’s a basic recipe that can be adapted to suit your own taste. You can play with the crust. Personally, I like to make it with a graham cracker crust or r you could go this route with a rye crust. Our recipe uses a traditional Pâté Sucrée (French sweet pastry) crust.

This is definitely a dessert best prepared and served on the weekend as it doesn’t hold up too well overnight.

Fresh Fruit & Mascarpone Tart
Yields 6 servings Read more…

Grilled Apricot and Ricotta Tartine

Grilled Apricot and Ricotta TartineGroundhog Day
Until yesterday, I had no clue that this weekend is Memorial Day Weekend. Let’s be real. I even struggled to try to remember that it was Wednesday today. Every day feels like the same day on repeat. It is, in fact, groundhog day. I don’t really feel there is much of a difference between Tuesday and Saturday and I am pretty sure I am not the only one.

So, Memorial Day…

Theoretically, it is the unofficial beginning of Summer. Any other year we’d be packing for a tournament and figuring what to throw on the grill when we got home. This year? *Sigh*

I’m sure you all will forgive me for my lack of enthusiasm. It’s becoming harder and harder to be excited about what I am making for dinner. Call it culinary lethargy. But there is light at the end of the tunnel. Just as some restrictions are slowly being lifted around the state, stone fruits are starting to make their appearance in the produce department. Hurray!

Yep, the arrival of cherries, apricots, and early peaches and nectarines are just the thing to get me excited again. In fact, these two recipes got my mouth-watering to the point of embarrassment just by looking at them. Grilled Apricots with Burrata, Country Ham and Arugula can also be made with plums, peaches, and pears (depending on the season). And our recipe for Grilled Apricot and Ricotta Tartine is the bomb.

From there it was not hard to picture snacking on either while enjoying this weekend’s warm weather on my back patio, cold beverage in hand…Voila!

Memorial Day Weekend saved!

Grilled Apricot and Ricotta Tartine Recipe 

Read more…

Raspberry Rhubarb Cobbler

Raspberry Rhubarb CobblerDitchin’ The Cheese
I had planned on talking about cheese this week. You can never go wrong with cheese. But then, sometimes life throws you a curveball. Since it’s now March, everywhere you look things have gone green in anticipation of St. Patrick’s Day. And, of course, I immediately think “Cheese!” (I know. My friends and family have long since stopped trying to understand my thought processes.)

However, over the weekend, I made something that was just so good I couldn’t stop myself from writing about it. The cheese will have to wait…

My in-laws were in town so I had everyone over for a lovely salmon dinner with roasted asparagus. It was while picking out the asparagus that I was enticed by the gorgeous rhubarb in all of its deep red glory that was calling my name from the shelf above. To me, rhubarb is a sign of hope that we are in fact leaving winter, and its cabbages and root vegetables, behind to usher in the new and more interesting produce that arrives with spring. My entire family loves rhubarb so there was no question. I was not leaving the store without it. But what to make?

When it comes to rhubarb recipes, I like to keep it simple. I love a good crisp—or even just roasting it by itself to put in yogurt. Strawberry Rhubarb Pie is always a hit. But, the strawberries aren’t that great yet so I will leave that to when it weather is warmer. I chose this recipe for Raspberry Rhubarb Cobbler because it was fairly quick, and something about the twist of the raspberries just appealed to me.

I have never seen a dessert disappear so fast. It might be because the flavors were so bright and different from what we’ve been eating in the last few months. But, this one, my friends, is a definite keeper. The color was stunning and I think the biscuits on top will be how I do all my cobblers going forward.

I did make some changes to the original recipe. For one, I added more cornstarch. The filling was a little too loose for my tastes. I also bumped up the sugar just a bit. Although, you could add some honey if you prefer.

Raspberry Rhubarb Cobbler Recipe  Read more…