I haven’t tried making a pie in a while, and frankly, I felt it was time to try again, especially with the strawberries and peaches at the height of their season. It didn’t exactly turn out amazing (fumbling around with thawing pie crusts and super juicy fillings translates into a sudden cobbler transformation), but it’s good for a first try. Plus, it’s generally an amazing flavor combination – warmed, honeyed peaches and strawberries, with just a dash of bourbon and vanilla. 

Honey Strawberry Pie

Ingredients

  • 2 frozen pie crusts (one for the bottom, and one for the lattice top or whatever you can manage) (if you want the recipe for the crust as in the original recipe, click the link above)
  • 5 fresh sliced and pitted peaches (roughly 5 c)
  • 2 c strawberries, halved and hulled
  • 1/3 c dark brown sugar
  • .5 c flour
  • 2 T honey
  • 1 T vanilla extract
  • 1 T bourbon
  • 2 T butter, sliced thin
  • 1 beaten egg
  • sugar, to sprinkle

Line the bottom of your pie plate with the crust. Toss together your peaches, strawberries, dark brown sugar, flour, honey, vanilla extract, and bourbon, and then spoon the filling into the pie plate, being sure to get all the juices. Add the thin butter slices over the top. 

Place the top crust over the top of the pie – if you can make a lattice, go for it! Otherwise, just crimp the edges on, and be sure to cut vents in the crust. (I tried to lattice it. It didn’t go very well.)  Brush the crust with the beaten egg, and then sprinkle the sugar on top. 

Chill the pie in the fridge until it’s firm, usually about 1 hour, but up to several days in advance. 

When you’re ready to bake the pie, preheat the oven to 350. Once heated, place the chilled pie on a baking sheet, in the oven and bake for 45 minutes, until the juices are bubbling and the crust is a good golden brown. Let the pie cool, and then om the nom out of it!

This is an amazing summer dish that I can’t recommend enough, especially now that we’re at the height of tomato season. I originally paired California black figs with this, but now that I’ve tried some more figs, I think that tiger figs might actually have gone better. (I’ve never tried figs before this summer. I’m still learning.)  Throw these roasted tomatoes in with burrata, and the end result is goddamn amazing. 

Marinated Roasted Cherry Tomatoes with Burrata and Toast

Ingredients

  • .25 c olive oil
  • 2.5 c cherry tomatoes of various types, halved
  • 2 T balsamic vinegar
  • sea salt and fresh ground pepper to taste
  • 12 fresh basil leaves, torn
  • dash of thyme (fresh if you have it, dried if you don’t)
  • 3 cloves minced garlic
  • pinch red pepper flakes
  • dried Greek oregano to taste
  • fresh figs, halved, to taste
  • 2-3 balls burrata
  • slices of sourdough, roasted garlic, or crusty bread of choice
  • olive oil and garlic clove for the toast

Preheat your oven to 225, and half your cherry tomatoes. drizzling with olive oil, sea salt, and fresh ground pepper. Slow roast the tomatoes for three hours, until they’re nice and wrinkly and juicy. Then, mix together the olive oil, balsamic vinegar, sea salt and pepper, basil, thyme, garlic, red pepper flakes, and greek oregano. Add in your tomatoes, toss to coat, and marinate for 2-4 hours at room temperature, or just toss them in the fridge to absorb the flavors. 

When you’re ready to eat them, take your slices of bread, rub them in olive oil and a halved garlic clove. Hold your toast over an open flame, or in a grill pan, and heat until it’s lightly charred on each side, about 2-3 minutes a side. 

Slice your figs, layer them in a bowl with the burrata ball, layer the cherry tomatoes on top, and have a piece of toast on the side to dip into all the various juices, and enjoy the resulting amazingness!

This is a lovely little breakfast sandwich – there’s a bit of assembly involved, and I’m not sure if I could manage it in the mornings before work (though I’ll try it one of these days), but it’s definitely worth it. If you can get some good strawberries, prosciutto, and brie, you’re all set. Just a lovely little sweet taste of summer, this.

Strawberry, Basil, and Crispy Prosciutto Breakfast Sandwich

Ingredients

  • 1 croissant, halved
  • sliced brie to taste (I used a bunch of apricot jam layered brie that a farmer at one of the farmer’s markets makes)
  • 2 slices prosciutto
  • 2-3 medium strawberries, hulled and sliced into circles
  • 1 egg
  • basil leaves to taste, torn
  • honey, to drizzle

Preheat your oven to 450. As it preheats, line a baking sheet with parchment paper, and layer your bottom croissant (make sure it’s thick) with the brie and strawberries, and place the prosicutto slices just to the side of the croissant. Once the oven’s heated, bake for 8 to 10 minutes (I believe picture 2 was after 8 minutes), until your brie is good and melty, and the prosciutto is crispy. 

While the bottom half of the sandwich cooks, cook your egg to your preference (I typically go for sunny side up eggs). 

Once the bottom half is done, drizzle the strawberries lightly with honey, layer the crispy prosciutto and egg, and then sprinkle with more salt, pepper, and honey. Lay the torn basil on top, put the croissant top on, and then tuck in!

Looking for something quick, and wonderfully cheesy and boozy at the same time? May I direct you to this lovely little splurge – melty brie, and a bit of prosecco jelly (courtesy of Eataly) smeared on top. The original recipe has a whole bunch of other stuff, but honestly, I just wanted something simple. This is amazing on those little brioche toasts that they have at Trader Joe’s, especially fresh out of the oven. 

Baked Brie with Prosecco Jelly

Ingredients

  • 1 wheel brie (6 to 8 oz)
  • .25 c prosecco jelly (also substitute champagne jelly; you can find this type of thing at Eataly, or the original recipe has a recipe for this if you’d like to try it)

Preheat your oven to 350. Line a baking dish with parchment paper, and cut the top of the wheel’s rind off while the oven’s preheating. Spoon the jelly over the top of the brie. Bake for ten minutes, until nice and melty, then spoon onto a brioche toast, and enjoy. 

Nancy Singleton Hachisu recently put out a new cookbook, Preserving the Japanese Way. Her previous cookbook was a favorite of mine, so I was excited to get my hands on this. It’s mainly themed on pickling and preserving, and this recipe came up right when I had a small fuckton of broccoli on hand, so I was eager to give this a try.

The resulting broccoli has a great flavor from being macreated in the soy sauce, dashi, and red pepper flakes, and the katsuoboshi adds a lovely savory flavor to it, too. I doubled the recipe because of the sheer amount of broccoli I had, but will include the original amounts below.

Broccoli in Soy Sauce with Red Pepper

Ingredients

  • 3 heads broccoli
  • 6 T dashi (recipe here)
  • 8 T soy sauce
  • red pepper flakes to taste (original recommends 3 dried red chiles, crumbled roughly)
  • 2 T katsuoboshi flakes (you can find these at your local Asian grocery)

Bring a mediumish pot of water to boil, and have a bowl of cold water waiting in the kitchen sink. While the water comes to a boil, cut your main stem from your broccoli heads and discard, and then cut up closer to where the florets start, so that it’ll break down into lots of nice sized florets. Cut the upper stems that are left over into similar sized pieces.

Drop your broccoli into the boiling water, and cook for three minutes. While the broccoli cooks, mix together the dashi, soy sauce, and red pepper flakes in a medium sized bowl with a lid. Strain the broccoli from the boiling water, and then immediately put in the cold water. Run cold water from your tap over the broccoli until cooled, and then pat dry.

Once dried and cooled, toss the brocooli with the dashi/soy/red pepper mixture and then cover, Let macreate at room temperature for 30 minutes, then drain the mixture. If eating right away, sprinkle with the katsuoboshi and eat, but these can be stored for a few days in the fridge and still be good.

Nancy also recommends a version with yuzu or lemon peel at the end instead of the katsuoboshi, so I would recommend that if you can get your hand on it.

If you have a CSA this time of year, you are likely to have a small excess of a fuck of a lot of broccoli. I tend not to like my broccoli raw, so I’ve been looking for some interesting recipes with it, and I can say the two I’ve tried the last two days definitely didn’t disappoint. These recipes are simple, quick, cheap, and delicious to boot. Here? All you have to do is roast the broccoli, brown the butter, toss in the panko and garlic, and boom, you’ve got a great tasting side dish!

Roasted Broccoli with Brown Butter Toasted Panko

Ingredients

  • 2-3 heads of broccoli, stems cut and broken down into florets
  • 2 T olive oil
  • sea salt and fresh ground pepper to taste
  • 2 T butter
  • .5 c panko
  • 4 cloves garlic, minced

Preheat your oven to 425. Take your broccoli florets, and spread them out on a foil lined baking sheet. Drizzle with olive oil, sea salt, and pepper to taste. Roast for fifteen minutes, and check where they are at. If you feel like flipping them do so, otherwise, roast for another ten minutes, until the edges are golden brown, and the stems of the florets are fork tender. 

During that last ten minutes, heat your butter in a small pan over medium heat, and keep swirling once it’s melted, until you get a nice light brown color and it’s nice and nutty smelling. This usually takes about five minutes. Once you’ve got it at that sweet point, add in the panko and minced garlic, along with a little bit of sea salt and pepper, and toast until the panko is nice and just barely browned from the butter, about two to three minutes. 

Right about then, the broccoli should be done. Remove your broccoli to your serving dish or storage container, toss with the panko, and enjoy!

I actually tried making these waffles a few weeks ago, but made a fatal reading mistake – instead of 1/3 c of warmed Nutella, I somehow decided to include ¾ c warmed Nutella. Now, while more Nutella usually isn’t a bad thing, in this situation, it led to a waffle that was half Nutella, and a bit crispy. I finally did these this morning using the right proportions, and the resulting waffle is lovely. This recipe doesn’t make that many waffles (5 total), so you may want to consider doubling the recipe. 

Nutella Swirl Waffles
Makes 5 waffles

Ingredients

  • .75 c flour
  • (original recipe recommended .25 c cornstarch, I found it didn’t need it)
  • 1 t sugar
  • .5 t baking soda
  • .5 t sea salt
  • 1 c buttermilk
  • 1/3 c vegetable oil
  • 1 egg
  • 1/3 c Nutella
  • 1 T vegetable oil

Whisk together the flour, sugar, baking soda, and sea salt, followed by the buttermilk, vegetable oil, and egg. Let the batter sit for twenty minutes.

Towards the end of the twenty minutes, heat your waffle iron according to its instructions. Scoop the 1/3 c of Nutella into a microwave safe glass measuring cup, along with 1 T vegetable oil, and heat for about thirty seconds to warm and thin. Drizzle and swirl it into the batter (see pic 2 for what this looks like). 

Then, make your waffles according to your maker’s instructions, and enjoy!