shake your booty friday
|tomato caprese salad with sherry vinegar and olive oil|
With Rhys starting kindergarten and James starting preschool, it's been a busy, emotional week. Comfort food has been in order: I slow-cooked a pork shoulder in salsa verde on Tuesday for tacos and later for Cuban sandwiches. Sweet corn got sauteed with basil, red onion, poblanos and sungold tomatoes (and a healthy dose of heavy cream) for a pasta dish on Thursday. Salmon burgers rounded out the week, highlighted with a smoky paprika mayo and a thick slice of tomato. It may not cure every bump, bruise or blue moment, but food is a powerful curative when you need that little something to ease you through a tough day.
p.s. here's a song to start the weekend. kick your heels up!
p.p.s. to prep for fall cooking, here's a wish-list of cookbooks I want to read and cook from:
p.p.p.p.s for breakfast this weekend, make my "breakfast crisp" - apricots, peaches or blueberries work great and are in season.
|peach breakfast crisp ... ready to eat|
serves many hungry bambini
For crisp topping
6 tablespoons whole-wheat pastry flour
2/3 cup rolled oats
1/3 cup unsweetened, shredded coconut
1/4 cup brown sugar
1/4 cup turbinado sugar (white sugar works too)
1/4 teaspoon cinnamon
1 teaspoon kosher salt
3/4 cup sliced almonds
1 stick of butter, cubed and kept very cold
2 lbs ripe fruit - blueberries, raspberries, apricots, peaches, nectarines (peel and cut the stone fruit into 1-inch cubes)
1/4 cup sugar
juice of half of a lemon
zest from whole lemon (I use a microplane)
1 tablespoon for cornstarch
Preheat oven to 375 degrees.
In the bowl of a food processor, place the first seven ingredients for the crisp. Pulse a few times to incorporate. Add nuts and butter and pulse until the crisp topping starts coming together, with most of the dry ingredients incorporated into the butter. Place in the refrigertator to chill for at least 15 minutes.
While the topping is chilling, prep the fruit. For stone fruit, you will need to blanch the fruit to remove the peel. Once that is done, remove the stone and cut the fruit into roughly 1-inch pieces - these do not need to be exact. Berried need just a rinse and drain before proceeding.
Once the fruit is prepped, place in a large bowl with the sugar, lemon juice and zest, and cornstarch. Stir until combine and let macerate for at least 5 minutes before pouring into a large glass or ceramic baking dish (I used a 7"x 12" pyrex dish). Top with the crisp topping and bake until golden brown and bubbly, about 30-40 minutes.
Let cool for at least 10 minutes on a rack. Serve with big dollops of Greek yogurt (or ice cream later in the day).
Happy eating, -s.