Pezzo (home) - Filed under 'summer'

My dream dessert: Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping

There was no doubt I was making this recipe. I'm a sucker for fruit cobblers. And I love baked goods with cornmeal and lemon zest in them. Again, this impeccable recipe comes from Cook's Illustrated, where the editors tested and perfected this classic summer dessert. The fruit filling is delicately sweet and tart, and the bright blueberries look stunning next to the golden peaches. The drop biscuits on top have an airy, fluffy texture and a rustic appearance flecked with lemon zest. Serve with whipped cream or ice cream.

Blueberry-Peach Cobbler w/ Lemon-Cornmeal Biscuit Topping

from The Best New Recipe

serves 6

*Notes: If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, blanch and shock them before peeling. Do not prepare the biscuit dough any sooner than the recipe indicates; if the unbaked dough is left to stand too long, the leavener will expire and the biscuits will not rise properly in the oven. This recipe can be doubled for a crowd; use a 13x9 inch baking dish and increase the baking times in steps 2 and 4 by about 5 minutes.

Ingredients

For Filling:

2 pounds ripe but firm peaches (about 6 medium)

1 cup blueberries, rinsed and picked over

1/4 cup sugar

1 tsp cornstarch

1 tblsp juice from 1 lemon

pinch salt

For Biscuit Topping:

1 cup minus 2 tablespoons unbleached all-purpose flour

2 tblsp stone-ground cornmeal

1/2 tsp lemon zest

3 tblsp plus 1 tsp sugar

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

5 tblsp cold unsalted butter, cut into 1/4-inch cubes

1/3 cup plain whole milk yogurt

1. Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees.

2. For the filling: Peel the peaches then halve and pit each. Using a melon baller or small spoon, scoop out and discard the dark flesh from the pit area. Cut each half into four wedges. Gently toss the peaches and sugar together in a large bowl; let stand for 30 minutes, tossing several times. Drain the peaches in a colander set over a large bowl. Whisk 1/4 cup of the drained juice (discard remaining juice), the cornstarch, lemon juice, and salt together in a small bowl. Toss the peach juice mixture with the peach slices and blueberries and transfer to an 8-inch square glass baking dish. Bake until the fruit begins to bubble around the edges, about 10 minutes.

3. For the biscuit topping: While the fruit is baking, in a food processor pulse the flour, cornmeal, lemon zest, 3 tablespoons sugar, baking powder, baking soda and salt to combine. Scatter the butter over the dry ingredients and pulse until the mixture resembles a coarse meal, about ten 1-second pulses. Transfer to a medium bowl; add the yogurt and toss with a rubber spatula until a cohesive dough is formed. (Don't over mix the dough, or the biscuits will be tough). Break the dough into 6 evenly sized but roughly shaped mounds and set aside.

4. To assemble and bake the cobbler: After the peaches and blueberries have baked 10 minutes, remove from the oven and place the dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with a portion of the remaining 1 teaspoon sugar. Bake until topping is golden brown and the fruit is bubbling, 16 to 18 minutes. Cool the cobbler on a wire rack until warm, about 20 minutes; serve.

Filed under // dessert recipes summer

Comments (0)

Posted by Jocelin

Damn good and good for you: Farro with Coarse Pesto

Farro is an ancient grain with a chewy texture and a delicious nutty flavor. This recipe comes from Giada de Laurentiis and is a truly Italian dish; simple, colorful ingredients with bold flavor. It comes together in a snap and makes a hearty, healthy side dish. I added the zest of one lemon to the recipe for some extra brightness. I think it could be interesting to add chopped walnuts, as it would mimic the look of the farro and is a frequent element of pesto. Serve as part of an antipasto spread, or as a side dish to grilled chicken.

Farro with Coarse Pesto

Giada de Laurentiis

from Best of the Best Cookbook Recipes

Serves 6 to 8

Ingredients

8 cups low-sodium chicken broth

1 lb farro (about 2 1/2 cups)

2 cups fresh flat-leaf parsley leaves

1/4 cup fresh basil leaves

2 tblsp fresh thyme leaves

2 garlic cloves

zest of 1 lemon (optional)

1/3 cup extra-virgin olive oil

1 tblsp red wine vinegar

3/4 tsp salt

1/2 tsp freshly ground black pepper

Pecorino Romano cheese for garnish

1. Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low, cover the pan, and simmer until the farro is tender, about 25 minutes. Drain the farro and set aside in a large bowl.

2. Meanwhile, in a food processor combine the parsley, basil, thyme, garlic and lemon zest. Pulse until the herbs are coarsely chopped (don't overwork it). Add the olive oil, vinegar, salt and pepper. Pulse again until the herbs make a coarse mixture.

3. Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler, make about 1/2 cup of cheese shavings from the pecorino wedge. Tip the farro with the shavings and serve.

Filed under // recipes salads summer

Comments (0)

Posted by Jocelin

Make this for your next picnic: Yellow-Eyed Pea Salad with crunchy green veggies

(download)

I found some yellow-eyed peas at Surfas and knew they would make a beautiful salad (and photo). The beans stayed firm yet creamy for several days after I made them. This resiliency makes them a great option for packing a picnic. I used a variety of green vegetables for a fetching presentation and a crunchy contrast. This salad gets better over night, as the beans soak up the vinaigrette. Celery leaves make a gorgeous garnish and have a surprising amount of flavor.

Yellow-Eyed Pea Salad

serves 6

Ingredients

1 1/2 cups dried yellow-eyed peas

1 green bell pepper, chopped

2 celery stalks, sliced, plus leaves for garnish

1 small English cucumber, chopped

zest of half a lemon

juice of 1 large lemon, about 3 tblsp

1 small garlic clove, pressed

5 tblsp extra-virgin olive oil

sea salt and cracked pepper

1 tblsp minced parsley

1. In a heavy stock pot or Dutch oven, cover beans with 4 inches of water. Bring to a boil, then reduce heat. Cook until tender, about 45 to 55 minutes. Drain and let cool.

2. Make the dressing: In a large bowl, combine lemon zest, lemon juice, garlic, salt and pepper. In a slow, steady stream, whisk in olive oil. Stir in parsley. Add beans and chopped vegetables to the dressing and toss. Cover and chill for at least 1 hour. Garnish with celery leaves.

Filed under // recipes salads summer

Comments (0)

Posted by Jocelin

End of Summer Grilled Panzanella

Panzanella has always been a summer favorite in our household. Originating from Tuscany, panzanella is a bread and tomato salad, made with stale or toasted bread, and tossed with myriad combinations of bell peppers, olives, cucumbers, anchovies, capers, herbs, etc. It is often called a "left-over" salad because it can be made with the various ingredients you have on hand. Nothing beats cubes of hearty bread soaked in vinaigrette with fresh vegetables.

For a Labor Day bbq, I made this grilled panzanella and the flavors were outstanding.

Grilled Panzanella

serves 8 - 10

Ingredients

1 loaf day-old ciabatta bread, thick crust removed

5 medium, ripe tomatoes, cored, seeded, cut in large chunks

2 orange bell peppers, cut lengthwise off the core

1 bulb fennel, tops removed, halved (reserve fronds for garnish)

1 red onion, cut into 1/2 inch rounds

2 zucchini, halved lengthwise

5 oz fresh mozzarella, drained, cut in cubes

For Dressing

Zest of 1 lemon

juice of 1 lemon

2 tblsp red wine vinegar

1 small garlic clove, pressed

salt and fresh pepper

1/3 cup extra-virgin olive oil

1/4 cup fresh parsely, chopped

12 basil leaves, chiffonade

2 tblsp drained capers

1. Prepare your grill over medium heat. Brush the peppers, fennel, onion, and zucchini with olive oil and season with salt and pepper. Grill vegetables until tender and grill marks appear, about 4 minutes per side. Remove from grill. Place pepper slices in a covered container to loosen the skins. After 10 minutes, remove the skins with your fingers, slice into strips. Once cool, chop zucchini into half moons, slice fennel, and chop onions.

2. Meanwhile, halve the ciabatta lengthwise and brush lightly with olive oil. Grill until brown and crisp, turning occasionally. Let cool, then cut into large cubes.

3. In a very large bowl, add lemon zest, lemon juice, red wine vinegar, garlic, salt and pepper, and in a slow steady stream, whisk in the olive oil. Stir in the fresh herbs and capers.

4. Very gently toss all of the grilled vegetables, fresh tomatoes, mozzarella, and cubes of bread in the dressing. Transfer to a serving bowl and let stand 20 minutes. Garnish with fennel fronds. Serve room temperature.

Filed under // salads summer

Comments (3)

Posted by Jocelin

Grilled Mexican Corn: Café Habana style...

If you've ever been to Café Habana in the NoLita neighborhood in NYC, or the one that recently opened in Malibu, you know about their legendary grilled corn. This corn holds a special place in my heart because the restaurant was two blocks from our old apartment, and we were there at least once a week; curing hangovers with café con leche, scarfing a Chicken Diablo sandwich, or having an afternoon margarita.

Their corn is smothered in melted cotija cheese, smoky ancho chili powder and fresh lime juice. I have a feeling they start with a slathering of mayo as sticky base for the grated cheese. I used crème fraîche instead and it was perfect. Cotija is a Mexican cheese that falls somewhere between Parmesan and Feta; it is simple, salty and firm enough to grate. The cheese is then covered in a blend of ancho and cayenne pepper. At the last minute, squeeze on some fresh lime and sprinkle with chopped cilantro. Hot, salty, smoky, cheesy, tangy... am I missing anything? Oh yeah... messy :)

Grilled Mexican Corn

Ingredients

Ears of corn, removed from their husks

extra-virgin olive oil

salt and fresh black pepper

crème fraîche (about a 1 tsp per ear)

Fresh Cotija cheese, grated on the fine panel of a box grater

1 tsp cayenne powder

1 tsp ancho chili powder

limes, quartered

chopped cilantro

1. Preheat your grill over medium high heat. Rub olive oil on the corn and season with salt and pepper. Grill corn, turning occassionally, until charred in spots and cooked through, about 8 minutes.

2. Place the crème fraîche in a shallow dish or plate and roll the hot corn in it. Next, shower on a generous coating of Cotija cheese. Then sprinkle on both chile powders, to taste. Add more salt and pepper if desired. At the last moment, squeeze the lime over the corn and add chopped cilantro.

Filed under // appetizers restaurants summer

Comments (2)

Posted by Jocelin

A Quintessential Summer Dinner: Heirloom Tomato Pizza with Fresh Basil

(download)

This year we planted two varieties of heirloom tomatoes and are currently enjoying them in salads and sandwiches... and on this unbelievable homemade pizza. Making a pizza at home is a simple pleasure that will transport you straight to Italy. I dream of the day when I will have an outdoor kitchen with a coal oven, to make pizza in the true Neapolitan tradition.

Nowadays, we use a pizza stone in a very hot oven to achieve a crisp, bubbly crust. Greg made a basic red sauce with garlic and basil for a flavorful base. We complimented the sliced heirloom tomatoes with fresh mozzarella and basil for a classic tri-colore dish.

Heirloom Tomato Pizza

Ingredients

Homemade or store-bought pizza dough (check with your local Italian Bakery)

3 tblsp flour

3 large heirloom tomatoes, sliced 1/2-inch-thick

6 oz fresh whole milk mozzarella, drained in paper towels, then sliced in 1/4-inch rounds

handful of fresh basil leaves

1 10-oz can tomato sauce (no salt or basil added, just a can of thin puree)

3 garlic cloves, skin removed, and slightly crushed

red pepper flakes

extra virgin olive oil

sea salt and fresh pepper

freshly grated Parmesan cheese

1. Place the dough in an oiled bowl and cover with a clean kitchen towel; let sit at room temperature for 30 minutes to an hour.

2. Heat 1 tblsp of extra virgin olive oil over medium heat in a small saute pan. Add smashed cloves of garlic and red pepper flakes (to taste) and let the oil infuse for 2 to 3 minutes. Remove the garlic cloves when they are golden brown; do not let burn. Add the can of tomato sauce and bring to a gentle simmer. Chiffonade 10 basil leaves and add the thin strips to the sauce. Season with salt and pepper. Let simmer for 10 minutes.

3. Preheat oven to 500° and place the pizza stone in the middle rack at the outset to let it heat up gradually. Meanwhile, knead the pizza dough for a few minutes, dusting your hands and your work surface with flour as needed. Place your fists in the middle of the dough round and begin to stretch and toss it into a thinner circle. Be careful not to form any holes. Place your dough on the work surface and use a rolling pin to gently roll out the pizza dough; always start from the center and push towards the edges. When your pizza round is even and the size of your pizza stone, begin layering the toppings.

4. Start with a thin layer of sauce. Top that with the mozzarella cheese, then the slices of heirloom tomatoes. Sprinkle each slice of tomato with sea salt (this will help evaporate excess moisture in the oven). Sprinkle some fresh Parmesan on the top and dot with fresh basil leaves. Carefully brush some olive oil around the exposed edges of dough.

5. Bake for 8 to 10 minutes, until crust is bubbly and cheese is melted. Let cool for 3 minutes before cutting. Sprinkle with extra Parmesan, fresh basil and red pepper flakes.

Filed under // pizza summer

Comments (0)

Posted by Jocelin

Potato Salad with Rosemary, Lemon & the crispiest Prosciutto

This summer has been a whirlwind of traveling, entertaining, and getting together with family and friends... who could ask for more?

My Mom, my Aunt, and my cousin visited us in LA last week, and it was a joy to show them our favorite restaurants and BBQ at home. For our Sunday feast, I made this light potato salad with pale green slices of celery, fresh rosemary and a lemon vinaigrette. Big ups to Caitlin, world's cutest sous chef :)

The true highlight of this salad is the leanest, fanciest bacon ever. Bake thin slices of prosciutto on a cookie sheet for ten minutes... and it turns delicately crispy and deep maroon. I love when a simple technique transforms an everyday ingredient. I've already sprinkled it on pasta, polenta and green salads.

Potato Salad With Rosemary, Lemon & Prosciutto

(adapted from epicurious.com)

Serves 8

Ingredients (8 servings)

5 very thin slices of prosciutto

1/4 cup fresh lemon juice

1 tblsp minced fresh rosemary

2 tsp finely grated lemon zest

1 garlic clove, pressed

2/3 cup extra virgin olive oil

3 lbs small Yukon Gold Potatoes

3 large celery stalks, thinly sliced

2 tblsp chopped fresh parsley

1. Preheat the oven to 400°. Place a piece of parchment paper on a rimmed baking sheet, and lay out the prosciutto, spacing apart. Bake until golden brown and crisp, about 10 to 12 minutes (do not turn). Rest them on paper towels. Cool. Coarsely chop or simply break up with your fingers.

2. Place potatoes in a large pot. Add enough cold water to cover by 1 inch. Bring to a boil; reduce heat to medium. Simmer with lid ajar until tender, 15 to 25 minutes, depending on the size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.

3. Meanwhile, whisk lemon juice, rosemary, lemon zest, and garlic in a large bowl. Gradually whisk in oil. Season with salt and pepper to taste.

4. Cut potatoes into 1/4-inch-thick slices. Gently toss potato slices and celery slices in the the dressing. Season with salt and pepper. Sprinkle with chopped parsley and prosciutto.

(can be made up to 1 day ahead. Chill the potato salad, and bring the prosciutto to room temperature before garnishing)

Filed under // side dishes summer

Comments (0)

Posted by Jocelin

Three Recent Salads: Farmer's Market Baby Spinach & Peaches, Southwestern Red Quinoa, & Healthy Slaw

As Spring rolls into Summer, my love for salad only grows. Here are three recipes that I dreamed up.

Farmer's Market Baby Spinach with Peaches

I tossed leftover roasted baby fingerling potatoes with fresh baby spinach and peaches from the farmer's market, and topped it with goat cheese and toasted walnuts. The dressing gets it's sweet tang from white balsamic vinegar.

Ingredients (2 Servings)

3 handfuls baby spinach

1 ripe peach, pitted and sliced

5 leftover, roasted baby fingerling potatoes, halved (roasted at 375° for 40 minutes)

1 oz crumbled goat cheese

toasted walnuts

2 tblsp white balsamic vinegar

1 tsp honey

salt and fresh pepper

4 tblsp extra virgin olive oil

1. In a large bowl, whisk the vinegar, honey, salt and pepper, and in a slow steady stream, the olive oil.

2. Gently toss in the spinach, peaches, and potatoes. Crumble the goat cheese over the top, and add the toasted walnuts.

Southwestern Red Quinoa Salad
Red quinoa has more resiliency than regular quinoa and makes a chewy, hearty side dish. This colorful salad, studded with heirloom tomatoes, grilled corn, black beans, and jalapeño peppers, is even brighter with a lime vinaigrette.

Ingredients

(4 servings)

1 cup red quinoa, thoughroughly rinsed and drained

1 3/4 cups water

1 cup heirloom cherry tomatoes, halved

1 ear of corn, grilled and scraped off the cob

1 can of black beans, rinsed and drained

1 avocado, pitted and chopped

2 scallions, sliced thin on the diagonal

1 jalapeño, ribs and seeds removed, minced

2 tblsp chopped fresh cilantro

2 tblsp fresh lime juice

salt and pepper

4 tblsp extra virgin olive oil

cotija cheese (optional)

1. Bring water and red quinoa to a boil in a medium saucepan, then cover and cook until water is absorbed and wheat germ is visible, 12 to 15 minutes. Let the cooked quinoa cool.

2. In a large bowl, whisk together lime juice, salt and pepper, and in a slow steady stream, the olive oil. Stir in the minced jalapeño, cilantro, and scallions. Toss quinoa and remaining ingredients with the dressing. Sprinkle with fresh cotija cheese if desired.

Healthy Slaw

Cole slaw is a perfect salad for a BBQ because it won't immediately wilt and gets better as it sits. Shredded green cabbage is dressed up with red bell pepper, carrots, endive, uber-fresh pea sprouts and lemon herb vinaigrette.

Ingredients

(serves 6)

1/2 large head of green cabbage, thinly shredded

2 heads of Belgian endive, thinly sliced on the diagonal

1 red bell pepper, cored, seeded, thinly sliced lengthwise

1 handful shredded carrot

1 handful fresh pea shoots

2 scallions, thinly sliced lengthwise

2 tblsp chopped fresh Italian parsley

2 tblsp fresh lemon juice

salt and pepper

4 tbslp extra virgin olive oil

1. If you have time, salt the shredded cabbage and let drain in a colander for 1 hour. Pat dry with paper towels, taking off some of the salt.

2. In a large bowl, whisk together lemon juice, salt and pepper, and in a slow steady stream, the olive oil. Stir in the parsley and scallions. Toss remaining ingredients in the dressing. Let flavors meld for at least 30 minutes.

Filed under // salads summer

Comments (0)

Posted by Jocelin

Fusilli with Slow Roasted Cherry Tomatoes

(download)

Even though it's October, we are still swimming in cherry tomatoes and basil from the garden. I hope you aren't sick of seeing them in my photos...but aren't they beautiful?!

This recipe would work well with tomatoes from any season though, because slow-roasting them concentrates their flavor and draws out their sweetness.

I added some fresh chives and parmesan cheese to this recipe, which help to balance the acidity from the tomatoes and the tanginess of the goat cheese. I also used whole wheat pasta.

Pasta with Slow Roasted Tomatoes

Filed under // pasta recipes summer

Comments (0)

Posted by Jocelin

Five Ingredients for an elegant salad: Watermelon with Feta and Basil

You've probably tried the wonderful combination of watermelon and feta cheese. Toss with a bit of citrus and fresh herbs for a tasty and alluring salad. I make it a few times every summer.

The basil plant in our garden is growing in spades, so I went with Martha Stewart's simple recipe.

Watermelon Salad with Feta and Basil

Serves 8-10

Ingredients

1 mini seedless watermelon, rind removed, cut into 1-inch cubes

8 oz feta cheese, cut into 1/2 inch cubes

Juice of 2 limes

1/2 cup basil, chiffonade

salt and fresh black pepper

1. Gently toss all ingredients in a large bowl, chill for 30 minutes, and serve.

Filed under // recipes salads summer

Comment (1)

Posted by Jocelin

About Me

My Other Sites

Contributors

Tags

Get Updates

summer

My dream dessert: Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping

Damn good and good for you: Farro with Coarse Pesto

Make this for your next picnic: Yellow-Eyed Pea Salad with crunchy green veggies

End of Summer Grilled Panzanella

Grilled Mexican Corn: Café Habana style...

A Quintessential Summer Dinner: Heirloom Tomato Pizza with Fresh Basil

Potato Salad with Rosemary, Lemon & the crispiest Prosciutto

Three Recent Salads: Farmer's Market Baby Spinach & Peaches, Southwestern Red Quinoa, & Healthy Slaw

Fusilli with Slow Roasted Cherry Tomatoes

Five Ingredients for an elegant salad: Watermelon with Feta and Basil