Stone Fruit Summer Crisp

 

 

    I am not always a believer in fruit for dessert...save it for breakfast! Gimmie the chocolate, the caramel, anything rich & decadent. It's dessert, after all! But when it comes to any type of fruit "crisp", I'm all over it! The combination of oatmeal, brown sugar & cinnamon always sends me to the moon. But add the sweet, saucy and tart fruits of summer and you have one of my all time favorite desserts EVER. The best part of this dessert is that if you have the fruit on hand, you probably have the rest of the ingredients in your pantry. It's super easy to make, beautiful looking, scrumptious, and will always impress your guests.

 

   You can always change up the fruit to whatever combo you desire. I just happened to have a crazy amount of peaches & plums from the farmers market on Sunday. This blessid farmer was letting us load up our bags with as much stone fruit as we could fit for only 10 bucks! I bought over $30 worth of fruit for $10, amazing!! It worked out perfect. I was so in love with how this combination of fruit came out. Naturally I had to share. :)

 

Stone Fruit Summer Crisp (Serves 6-8)

 

1 cup plus 2 tablespoon all-purpose flour

1 cup packed light-brown sugar

1 cup old-fashioned rolled oats (not quick-cooking)

1/2 teaspoon salt

1 1/2 teaspoon cinnamon, divided

1 cup (2 sticks) cold unsalted butter, cut into small pieces

2 Tbs. sugar

1 lemon, zested & juiced (optional, but I love the lemon kick)

 

5 ripe (or semi ripe) peaches, peeled & sliced

3-4 ripe (or semi-ripe) plums, sliced

2 cups fresh blueberries

 

    Preheat oven to 375 degrees. In a large bowl, toss 2 cups of flour, the brown sugar, the oatmeal, 1 tsp cinnamon, salt together.

 

 

    Add the butter and crumble in your fingers until the butter is mixed in well looking like rough crumbs.

 

 

     In a separate bowl, add your fruit. Don't these just look amazing???

 

 

   Toss together the fruit in the remaining 2 Tbs flour, the 1/2 tsp cinnamon, the lemon juice & zest and the sugar.

 

 

 Layer your fruit in a large baking dish.

 

 

    Top evenly with the crisp topping. Bake for 40 minutes or until golden brown and bubbling and delicious looking (and when your house smells too intoxicating for you to handle anymore)...mmmmm.......

 

 

 

HEAVEN!!

 

    I let it sit for about 15-20 min before serving so it's not scalding hot. This absolutely needs no other ice cream than a great quality vanilla bean (and maybe a sprinkling of cinnamon). It is so perfect. Enjoy!!

 

 

 

 

Stone Fruit Summer Crisp (Serves 6-8)

1 cup plus 2 tablespoon all-purpose flour

1 cup packed light-brown sugar

1 cup old-fashioned rolled oats (not quick-cooking)

1/2 teaspoon salt

1 1/2 teaspoon cinnamon, divided

1 cup (2 sticks) cold unsalted butter, cut into small pieces

2 Tbs. sugar

1 lemon, zested & juiced (optional, but I love the lemon kick)

5 ripe (or semi ripe) peaches, peeled & sliced

3-4 ripe (or semi-ripe) plums, sliced

2 cups fresh blueberries

 

    Preheat oven to 375 degrees. In a large bowl, toss 2 cups of flour, the brown sugar, the oatmeal, 1 tsp cinnamon, salt together.

    Add the butter and crumble in your fingers until the butter is mixed in well looking like rough crumbs.

    In a separate bowl, add your fruit. Toss together the fruit in the remaining 2 Tbs flour, the 1/2 tsp cinnamon, the lemon juice & zest and the sugar. Layer your fruit in a large baking dish.

    Top evenly with the crisp topping. Bake for 40 minutes or until golden brown and bubbling and delicious looking (and when your house smells too intoxicating for you to handle anymore)...mmmmm.......

    I let it sit for about 15-20 min before serving so it's not scalding hot. This absolutely needs no other ice cream than a great quality vanilla bean (and maybe a sprinkling of cinnamon). It is so perfect. Enjoy!!

 

 

 

Cilantro Turkey Burgers

Who doesn't love a great burger??

   Turkey burgers have the potential to be just as delicious as a beef burger. All they need is a little "enhancement", if you will...

 

   Cilantro is a staple in my fridge (if you haven't already noticed how much I use it!) I love the flavor it imparts onto almost anything from meats to sauces. I use it double time in this recipe. The patties and again in the luscious roasted jalapeno-cilantro aioli. Add together some creamy, cheesy jack, fresh tomato slices and buttery avocado you have one HECK of a burger!! I suggest picking up some sweet potato fries (or bake your own) because that leftover aioli makes an excellent dip.

Cilantro Turkey Burgers (makes 4 generous burgers)

1 lbs. ground turkey (7% fat)- you need some fat!

1 tsp. ground coriander

1 tsp gournd cumin

3 garlic cloves, minced

1 Tbs chopped cilantro

1 small shallot, minced

Kosher Salt & Fresh Ground Pepper

1 Roma tomato, thinly sliced

1 avocado, thinly sliced

4 large slices Monterey jack cheese

Cilantro Aioli (recipe follows)

4 gourmet whole wheat hamburger buns

Cilantro Aioli:

1/2 cup loosely packed cilantro leaves

1 cup mayo

1 red jalapeno (green is fine too)

1/2 lime, juiced

1 large garlic clove

2 tsp olive oil

Kosher Salt & Fresh Ground Pepper

Start by making the aioli:

  Roast the jalapeno over an open flame until blistered on all sides. (only handle it with tongs!)  After blackened all over, place into a small bowl and tightly cover with plastic wrap to "steam" (this makes it easier to peel). Let it steam for at least 15 minutes. To peel: (I use disposable gloves because I have a baby so don't want to risk the oils getting soaked in my skin) Peel the blistered skin off and discard. Split open the jalapeno, remove stem and seeds. Keep them in if you like it very spicy! Rough chop and your ready to add it to the aioli.

   Next combine mayo, lime juice, cilantro, garlic, olive oil and salt & pepper to taste in a food processor.

Puree until smooth. YUMMY!!! Let sit in the fridge while making the rest of the burger stuff.

    For the burgers: gently combine the ground turkey with the next 6 ingredients. (and my secret weapon for a juicy turkey burger?? I add a dollop of the aioli to the meat.)

    GENTLY divide the meat into 4 equal portions and form into patties. (the reason I keep saying gently is because if you over mix and pack the burger meat to much, you will end up with a dense, tough burger. So be nice to your meat! :) ) Make the patties a little larger than your burger buns so when they shrink in the cooking process, then are a perfect size on the bun. Cover and refrigerate if you make these ahead of time. Just make sure they sit at room temp for at least 30 minutes before grilling.

   Prepare your mise en place (it means "everything in it's place). Basically- get the rest of your sh%# together. In this case, the sliced cheese, the tomato, avocado, the aioli & I threw in a few lime wedges for that extra acid punch, if desired. Preheat your grill to med-high heat.

  Grill your burgers on med-high heat only flipping once! About 4-5 min per side, or until cooked through. This is turkey, so it needs to be cooked with no pink, please. Let that grill give your burgers those awesome grill marks. When you flip them, you will then add the cheese. While the burger is finishing cooking, the cheese should have time to melt completely. (put the lid over the grill if you like). I rip the slices of cheese to make sure I will have even coverage. This is the point where I also throw on the burger buns to toast. Thye only take 1-2 min. Just don't forget about them, they burn really fast!



Assemble and devour any way you like....

Enjoy!

Cilantro Turkey Burgers (makes 4 generous burgers)

1 lbs. ground turkey (7% fat)- you need some fat!

1 tsp. ground coriander

1 tsp ground cumin

3 garlic cloves, minced

1 Tbs chopped cilantro

1 small shallot, minced

Kosher Salt & Fresh Ground Pepper

1 Roma tomato, thinly sliced

1 avocado, thinly sliced

4 large slices Monterey jack cheese

Cilantro Aioli (recipe follows)

4 gourmet whole wheat hamburger buns

Cilantro Aioli:

1/2 cup loosely packed cilantro leaves

1 cup mayo

1 red jalapeno (green is fine too)

1/2 lime, juiced

1 large garlic clove

2 tsp olive oil

Kosher Salt & Fresh Ground Pepper

Start by making the aioli:

    Roast the jalapeno over an open flame until blistered on all sides. (only handle it with tongs!) After blackened all over, place into a small bowl and tightly cover with plastic wrap to "steam" (this makes it easier to peel). Let it steam for at least 15 minutes. To peel: (I use disposable gloves because I have a baby so don't want to risk the oils getting soaked in my skin) Peel the blistered skin off and discard. Split open the jalapeno, remove stem and seeds. Keep them in if you like it very spicy! Rough chop and your ready to add it to the aioli. 

   Next combine mayo, lime juice, cilantro, garlic, olive oil and salt & pepper to taste in a food processor. Puree until smooth. YUMMY!!! Let sit in the fridge while making the rest of the burger stuff.

For the burgers:

   Gently the ground turkey with the next 6 ingredients. (and my secret weapon for a juicy turkey burger?? I add a dollop of the aioli to the meat.) GENTLY divide the meat into 4 equal portions and form into patties. Make the patties a little larger than your burger buns so when they shrink in the cooking process, then are a perfect size on the bun. Cover and refrigerate if you make these ahead of time. Just make sure they sit at room temp for at least 30 minutes before grilling.

  Prepare your mise en place (it means "everything in it's place). Basically- get the rest of your sh%# together. In this case, the sliced cheese, the tomato, avocado, the aioli & I threw in a few lime wedges for that extra acid punch, if desired.

    Preheat your grill to med-high heat.Grill your burgers on med-high heat only flipping once! About 4-5 min per side, or until cooked through. This is turkey, so it needs to be cooked with no pink, please. Let that grill give your burgers those awesome grill marks. When you flip them, you will then add the cheese. While the burger is finishing cooking, the cheese should have time to melt completely. (put the lid over the grill if you like). I rip the slices of cheese to make sure I will have even coverage. This is the point where I also throw on the burger buns to toast. They only take 1-2 min. Just don't forget about them, they burn really fast. Assemble and devour.



 

Grilled Panzanella Salad

   Here I am yet again on this grilling "kick". Any opportunity as a Southern Californian that I have to be outside on a 74 degree evening and grill my dinner makes me oh so content. I not only get that wonderful grilled flavor that I crave, but I know I can have a beautiful meal without all the fat. In my opinion, olive oil salt & pepper is a magical combination. So simple, yet so amazingly complex once you sear it into any food.

 If you have never had a panzanella salad, I don't know if you should start with this recipe...it could ruin you from all others you will try in your lifetime. It's that delicious. Panzanella is a bread salad. Traditionally made with day-old bread torn and tossed with an acidic dressing and other ingredients that soak into the bread and loveliness happens. This is by no means a traditional panzanella, but that's the wonderful thing about cooking...I can do what ever the hell I want! :)   

(Like that bit of attitude I gave you there?)

  Because we are grilling this bread, it's less of a necessity to use day-old bread so feel free to make this TODAY!  

 One word of advice (or warning- however you want to think of it). This salad is best if it sits for at least an hour to meld the flavors. So feel free to make it ahead of time! Great to bring for your next potluck affair or picnic. Most people have never heard of "panzanella salad" so you will not only feel like you are introducing people to something new, but it is a very simple dish to make and incredibly impressive! Oh, and did I mention delicious??

Grilled Panzanella Salad (serves about 8)

1 loaf ciabatta bread (cut into 1 inch thick slices)

1 eggplant

2 bunches asparagus

1/2 red onion, diced

1 cup pear tomatoes (red & yellow are wonderfully colorful!)

4 Tbs capers, rinsed & drained

1/2 cup halved or sliced kalamata olives

1/2 cup red wine vinegar

4 large cloves garlic, minced

1/2 cup extra virgin olive oil

10 basil leaves, julienned

Kosher salt & fresh ground pepper

Olive oil for grilling

  Start by drizzling the bread, eggplant & asparagus in olive oil, salt & pepper. Set aside. Preheat grill to med-high heat.

  Now let's start on the other "players" in this salad.

   Halve the tomatoes, rough chop the capers. Toss in a large bowl with the red onion, basil, and olives. Set aside

   In a small bowl, whisk red wine vinegar, garlic, extra virgin olive oil, salt & pepper. Set aside.

   On to the grill! I had a little help by my amazing husband for this part because it was that inevitable part of my evening where I had to put my little munchkin to bed. If there is anywhere I will happily hand over the reins to my hubby, it's at the grill. Thanks, babe! But I made it in time to enjoy a glass of pinot with him.

 The veggies were grilled until tender and with a nice char on both sides (about 8-10 min) and the bread was about 2 min per side. 

   Once you have your delicious grilled goodies, chop them up! Toss them with the tomato-basil mixture. Then toss the vinaigrette and let sit for about an hour at room temperature to meld all those flavors.

Dig in! Wonderful with any grilled meat and perfect as any side dish or first course.

Grilled Panzanella Salad (serves about 8)

1 loaf ciabatta bread (cut into 1 inch thick slices)

1 eggplant

2 bunches asparagus

1/2 red onion, diced

1 cup pear tomatoes (red & yellow are wonderfully colorful!)

4 Tbs capers, rinsed & drained

1/2 cup halved or sliced kalamata olives

1/2 cup red wine vinegar

4 large cloves garlic, minced

1/2 cup extra virgin olive oil

10 basil leaves, julienned

Kosher salt & fresh ground pepper

Olive oil for grilling

  Preheat grill to med-high heat. Lightly coat the bread, eggplant & asparagus in olive oil and season with salt & pepper. Set aside. 

  Halve the tomatoes, rough chop the capers. Toss in a large bowl with the red onion, basil, and olives. Set aside.

  In a small bowl, whisk red wine vinegar, garlic, extra virgin olive oil, salt & pepper. Set aside.

 Grill the eggplant about 4 minutes per side or until tender and nice grill marks. Grill the asparagus for about 7-8 minutes or just tender and nice grill marks. Grill the bread 1-2 minutes per side or until a light char on both sides.

 Toss the warm veggies with the tomato-basil mixture. Then toss the vinaigrette and let sit for about an hour at room temperature to meld all those flavors. Serve as a starter or side dish. Enjoy!