Splendid Summer

The last few weeks have been wonderfully cooler than is typical around this time of year. Instead of conforming to the usual Southern California-way of complaining about the weather (still can't understand how anyone could ever complain about the weather here... it's perfect 98% of the time), I'm super stoked. Some might wonder why I would be so excited about a cool summer... not the best beach weather, maybe even need a sweater in the evenings. Well, my answer for that is: I can actually bear to turn my oven on, and see picture below. Typically around this time of year, cooking on the stove top or in the oven is the last thing on my mind. This summer has been kind to my inner cook, however, and I've been able to take advantage of summer's bounty. This week: peaches.

I love peaches. Love, love, love. During the summer, I eat them nearly every single day. And I have reveled in the opportunity to bake them into pies and cobblers. Yay, summer! I had forgotten how easy peach cobbler is even with a homemade buttermilk biscuit topping. Please to enjoy my best dessert of the summer... yet. Traditional Peach Cobbler

1 1/2 to 2 lbs of ripe peaches, pitted and sliced*
1/2 c sugar
1 1/2 tbsp cornstarch
zest of 1 lime
pinch or two of cinnamon
pinch of nutmeg

1 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 tbsp cold unsalted butter, cut into large cubes
3/4 c buttermilk

2 tbsp melted butter
extra sugar for sprinkling

Combine the peach slices, sugar, cornstarch, lime zest, cinnamon, and nutmeg in a large bowl. Mix well, yet delicately, as to not bruise the peaches. Let that hang out while you prepare the biscuits.

In a food processor (or with a pastry knife, the old school way), pulse the flour, baking powder, baking soda and salt. Add the butter and pulse until the butter pieces are no bigger than pea-sized. Dump this mixture out into a large bowl and create a well in the center. Pour in the buttermilk and begin to work it in from the sides with your hands. Kneading 6-8 times. Don't be afraid to get dirty here!

When the flour mixtures just comes together with the buttermilk, creating a very wet and messy dough, dump the peaches in an earthenware or casserole dish. Then, pull large pieces from your dough (less than 1/4 cup each time) and pat down to about 1/4- to 1/2-inch thick disks. Drop each disk on top of the peaches in the baking dish, positioning them tightly so they just touch one another. Finally, brush the tops of the biscuits-to-be with melted butter and sprinkle with sugar.

Pop in a preheated 375 degree oven for 45 minutes and serve with vanilla ice cream. Yum, yum, yum.

Notes:
* You can choose to blanch and remove the skins on the peaches if you'd like. I didn't this go around but will probably take the extra step next time, because it makes for easier slicing through the finished product.

Using Pantry and Freezer Staples

One of my favorite ways to make use of the food staples I keep laying around my pantry and my freezer is this ravioli recipe. The raviolis are cooked, then tossed in browned butter, and finished in the pan with a splash or two of balsamic vinegar. If you're like me and you love pasta, it makes a great main dish with a side salad, but you can also pair smaller portions with pan-cooked chicken breast marinated in balsamic, fresh rosemary, and olive oil.

Brown Butter and Balsamic Ravioli

1 pkg frozen ravioli (flavor of your choosing)
2 tbsp butter
2 or 3 splashes of balsamic vinegar (this is a good recipe for your run-of-the-mill balsamic from your local grocer. save the good (and pricey) aged balsamic from the specialty store for the side salad)
1/4 cup grated parmesan cheese
freshly cracked black pepper

Bring a pot of water to boil and cook the raviolis as directed. Drain the pasta and set aside. Next, you can use the same pot you cooked the raviolis in, washed or not. Melt the butter on medium heat. Whisk frequently and allow to brown slightly. Add the raviolis to the browned butter and coat evenly. Then add a couple of splashes of balsamic vinegar and allow to caramelize, cooking for 2 minutes more or so. Plate the raviolis and top with a generous sprinkling of parmesan and season with pepper to taste.

I enjoyed my ravioli with a lovely summer salad of mixed greens, cherry tomatoes, and goat cheese with an aged balsamic dressing. Refreshing and easy for a warm summer night.

Bon appetit!