Easy roasted peaches makes a versatile baked fruit that you can use as a side to duck or other dishes, or as a dessert.
This recipe is one of those surprises that happens when you find yourself with an abundance of an ingredient (in this case, peaches) and you decide to just wing it, making something up on the spot and it turns out even better than you imagined.
It’s crazy simple but it went so well along with the Crispy Spiced Duck Legs with Thyme, that I wanted to tell you how I did it.
A pasta salad with tomatoes, basil, olive oil and a little light seasoning. Couldn’t be easier!
A simple orzo salad with tasty colorful summer produce of zucchini and tomatoes, tossed with olives and feta cheese. Delicious and healthy!
Happy July 4th! Of course, this blog post is pre-recorded, so you’re probably reading this on July 6th, (or August 23rd if you’ve just got around to cleaning out your spam folder. Not judging!), but as we write this, it is a wonderfully sunny and warm July 4th, and we’re all sitting in the garden, grilling burgers and drinking beers – the sound of laughter and ball games percolates across the neighborhood, fireworks are starting down by the Hudson River and … Okay, I can’t keep this up, it’s pissing down, it’s been storming heavily for two days straight, the garden is basically flooded, and the only people enjoying a ball game are the German World Cup team. We’re sitting in our living room eating dry crackers and watching a Star Trek: Next Generation marathon (in between World Cup matches, of course). We downloaded a firework app on our iPad. Wheeeee. Look, that one’s in the shape of a hot dog. Happy now? Are you? Are you happy? *Sobs*
Ramps, a seasonal treat in the Northeast US, are in danger of being over-harvested. Since they are very slow to cultivate and difficult to farm, foraging is still the main way to find them. A wild ramp patch can be quickly overrun and destroyed. The most sustainable way to harvest ramps, if you find them yourself, is to cut only one leaf of each plant, leaving the bulb and second leaf to continue growing. This is least impactful on the soil, the plant, and the colony as a whole. You’ll find ramps in this form from sustainable vendors. If you have your own private ramp patch with bounty to spare, feel free to use the bulbs, as we did in this recipe.
Yeah, yeah. I know ramp season is over but I made these a while ago and they were so good I decided to blog them anyway. When it comes to ramps, it’s really the green leaves that are incredibly perishable so every once in a while, you can find just the bulbs for sale long after you stop finding the leaves. But what to do with them?
You may have guessed that I’m fond of making pickles. What’s that? Oh, that’s just Matt running in to the room holding a jar of brined pencils, screaming “Obsessed! You’re obsessed”. Fine. Yes. I’ll admit it. I love pickled red onions, radishes, cucumbers, even grapes.
So it should come as no surprise that when I found the last batch of ramp bulbs hidden away in a overlooked corner of our local market, I immediately decided to preserve them in a delicious, sweet/tart brine.
You can use these pickled ramps anywhere you would use pickled onions (on sandwiches, tacos, bean dishes, etc). I also really love them sliced up in this Orzo Salad with Zucchini, Tomatoes, Olives and Feta.
Healthy and refreshing, but oh so satisfying, our fresh and zesty Chilled Cucumber & Avocado Soup is what you want to eat when the weather turns hot. It puts the ahhhh in spa food.
SCENE 1. INTERIOR. DAY. It’s brutally hot outside. Matt and Emily (plus a dog, two cats and five chickens) are sprawled all over the living room, fanning themselves.
MATT: It’ll be July 4th soon! We should make something appropriately red, white, and blue, like you Americans (sniff)… enjoy.
EMILY: First, (waving citizenship papers) that’s *we* Americans, buddy, and second, what do we have in the pantry that’s red and blue?
MATT: I WILL FIND OUT. (Matt disappears into the pantry for several hours. Cue special effect of the hands of a wall clock spinning forward. Eventually he re-appears with a can of tomatoes and a ball of blue string.)
EMILY: (Long, long pause). What other colors do we have?
MATT: (Chews on the ball of blue string, thoughtfully, and looks out of window at the deck, where a Triffid-like mass of herbs threatens to destroy the house.) Green. Lots and lots of green.
EMILY: THAT GIVES ME AN IDEA. (Grabs sunglasses and a large pair of scissors, heads outside.) Get ready to be…(lowers sunglasses enough to peer over them)…REFRESHED.
Baked Egg Breakfast Tarts: Buttery, puff pastry tarts filled with everything we love at brunch; creamy spinach, bacon, cheddar cheese and eggs. This is a real breakfast special.
Well, I don’t know about you but so far my spring has been…less than stellar. Not to bore you with the details but I’ve been pretty much out of commission for the last few weeks with shingles. If you’ve ever had them, you know that the majority of your day is spent sitting stock-still so absolutely nothing touches you (when what you really want to do is raise your fists up to the sky and scream “Why God, why!” at the top of your lungs). I’ll just say that if, next time (please, please let there not be a next time), I’m given a choice between wearing a helmet of bees and having shingles again, I’m going with the bees.
This is my long-winded explanation for the lack of posts recently, because honestly, cooking and photographing were just not happening around the ol’ Clifton place of late.
But the weather has turned warm and I’m not writhing in pain anymore so, for my triumphant come-back, I wanted to post something really special.
The idea for some kind of spinach-y, cheese-y and egg-y tart or pie had been kicking around my noodle for awhile and over the weekend I realized we had all the ingredients I thought would work on hand so I decided to give it a whirl.
I’m calling it a “breakfast tart” because of the bacon and egg components but we had them for dinner (and then for lunch the next day) and they were perfect. They’re really easy to make and would be great for a brunch party. You could easily customize them for the crowd (no bacon on one, mushrooms on another, etc).
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