Blueberry Peach Crisp - My Newest Anthology Story, and "Feeding the Fire" Recipes with the New York Times

You know how when summer arrives, you don't want to cook anything? That thankfully, all the food around you is so fresh, sensual, and flavorful, you don't have to? Yeah. Me too.

There isn't any reason to cook peaches and blueberries. Unless you want an outrageously satisfying dessert. And because I'm a sucker for pie and all things cooked fruit (though this is much easier), I turned on my oven during summer in Alabama and decided to give this idea a whirl. So much *Yay* I made that choice. 

I'm sure all my friends who got their morsels after the spoils got divvied up are happy about this too. So will you, if you choose to make this fantastic blueberry peach crisp, the newest installment in my column at Anthology.

Edit: with Anthology now gone, see below for the full recipe -

Blueberry peach crisp 

serves 8

for the fruit:

3-4 lbs tree-ripened peaches - I tried to find organic and it was impossible (see if you have better luck!)

4 cups organic blueberries

1 tsp lemon zest

1 tbsp fresh lemon juice

1/4 cup brown sugar

1 tbsp all purpose flour

pinch kosher salt

for the crisp:

1 1/2 cups rolled oats

1/2 packed cup brown sugar

3/4 cup all purpose flour

1 1/2 sticks pastured butter, cubed and freezer-cold

3/4 tsp cinnamon

2 tsp fresh ginger, grated

pinch salt

vanilla custard ice cream, for serving 

In a large bowl, combine all dry ingredients and stir with a fork to incorporate. Add ginger and butter to mixture and work butter into dry ingredients with your fingers, until pea-sized crumbs remain. Refrigerate.

Preheat oven to 375 degrees (F). Stir together lemon juice, brown sugar, zest, flour, and salt. Add fruit and toss to combine. 

Pour fruit mixture into a large baking dish and then spoon oat mixture to cover. Bake until crisp is golden and juices bubble, about 50 minutes. Allow to cool on a wire rack for at least 20 minutes. 

Great served warm, room temp, and even cold. This fruity number is excellent all by itself and of course is amazing topped with ice cream. This crisp is so virtuous you could even eat it for breakfast…..

………………………………..

To start the meal to which this crisp offers grand finale, these three recipes I produced for The New York Times most recently should do the trick. The coffee-brown sugar-spice rubbed, slow-cooked pulled lamb shoulder is a definite new favorite….

Here are a few outtakes I loved -

bacon making another starring appearance with this iceberg salad 

broccoli is delicious - here is more proof to that truth

this pulled lamb was ah-mazing. make it. see for yourself. 

I am about to embark on a trip to New York. About to have a blissful upstate weekend away. These are things which will provide a break in my day-to-day. Maybe even renewal. Don't get me wrong, I have a lot of fun, but change is good to keep it all perspectivized…..

Also - Oh! Did you see this? 

I'm number one on the list of food stylists who will make you hungry. How cool is that?! Come eat with me. I have food, and we all need to eat. 

If you can't come over, at least follow along with me on the daily fun-slash-food-rescue-missions, over on Instagram. I do try to keep things interesting.

And have a remarkable summer! We all know it's going to zoom before our very eyes…. 

Lift a glass of rosé with loved ones. Eat some grilled squid, a lobster roll, or a bowl of tomatoes dabbed in good mayo. Leave your footprints (and only that, please) on a beach. Revel in the sun-kissed sparkling water surrounding you in a boat excursion, or the mesmerizing fire dance huddled in front of a nighttime campfire. 

Whatever you do, eat good food. Thank you for the love!

Perfect Cheese Straws, My Trip to Norway (part 1), and a Giveaway

The sweet team at Cup of Jo asked me to guest blog during their month of easy-peasy appetizer features, and when I thought about fantastic-tasting treats to whet the appetite, puff pastry inevitably entered my brain. Especially because the results are SO good without a huge amount of effort (unless you made that puff pastry yourself…next week).

This version is seasoned with cayenne and nutmeg and finely shredded Parmigiano-Reggiano cheese. YUM. I made a quick harissa mayonnaise for dipping, but these cheese straws are just as good all by themselves. Full recipe and more drool-worthy images, here.

With only a few tools needed and many options for toppings, making these cheese straws is a cinch. Let the party begin!

As detailed in this story's title, there's also a giveaway going on. Please scroll down for more news on that….

You may or may not know that I just returned from a breath-taking trip through Norway. And, a way-too-brief stop-off in Amsterdam. Seriously, you cannot imagine the intense beauty of the landscapes in Norway until you have seen them for yourself. Now I can knowledgeably mark the must return to points when I have more time to get lost and explore, as well as offer solid recommendations should you find yourself going that way!

I've been quite busy since the return. Sorting the gajillion images will take time, but here is a first glimpse -

this quiet, mesmerizing abode, on the coast in Aurland

first night's stay during my solo tour, in Voss

hairpin turns along a fjord hike in Aurland

rainy day means a gorgeous still life at the Oslo bric-a-brac market

beautiful spent fern stems

I fell in love with the austere wildness of Finse. At 1222 meters above sea level, it's the highest elevation in all of Norway

from a train window, passing through Finse

later in the trip...see that little red cottage off to the left? that's the same as the above from the train window

long blown grasses, wet with raindrops 

wild tundra blueberries, juicy and sweet

a kind of chanterelles, chosen by Ilse at the market for that night's dinner

Reviewing these brings me back a little. How wonderful it all was. I plan on writing about each aspect of the adventure, so stay tuned for more photos and their stories…

And now for the giveaway. Which is actually THREE giveaways, so everyone has a greater likelihood of winning something! :D

The folks at GIR gifted me a variety of their just-released and not-yet-released (!) kitchen tools, and I am pairing them with a few latest yummy books sent my way. The ladle and handy spatula speak for themselves, but the geometric-patterned lid in the center is new and super cool. It makes cellophane or other means to seal a bowl or other container unnecessary, creating its own vacuum to preserve and store food. And comes in all kinds of cool sizes. I'm using a few right now and I'm liking the results.

Mason Jar Salads is great for anyone on the go who doesn't feel like compromising on real food's flavor and nutrients. Great tips, attractive and delicious mixes to add to your repertoire, there's a lot to love here.

100 Days of Real Food brings kids to the proverbial table, sharing whole food recipes which score points with both kids and adults alike. Lisa also guides readers on how to source real foods - for seasonality, too - at your local grocery.

Camille Styles is hot off the presses - today is the launch, in fact! In her self-titled book, find inspiration page-after-page, with beautiful photography of food, home, garden, and more.

Which set speaks to you?

In order to win, please follow me on Instagram if you're not already, and leave a comment below telling me 1. What foods from my blog inspire you most (whether you've made them or not isn't as important, but I would love to know that too!) and, 2. Which set here you'd like, should you win! If you tag me in comments on Twitter or share on Facebook, your name will be added again for each extra mention. Thanks!

To be eligible, you must live in the US and add your comments by 11:59 EST, Monday November 17th.

I cannot wait to send these goodies to new homes!

It is wonderful having you join me along the adventure. Stay tuned - my newest story with Anthology arrives Friday, and a there's a bunch of work in print to share. And Norway. More divine and wild Norway….. xo

Now on Instagram

Now there are more ways to see the delicious things I am up to. For behind-the-scenes, quiet moments, and general delight.... See you there! 

Finding Time and Losing It

I'm having a hard time managing the life I used to have with the new one I have committed to. I feel badly about not having the chance to birth (and complete) new stories here. It's kind of funny, actually. When I started the blog, I thought it would "be good to do" and worried about what my voice would be "out there," wondering what I would write about. And now? I pine to have time to create personal work and share my adventures here with you all.

It's not that I'm not taking pictures. Quite the contrary. I am shooting more than I ever have... It's the personal, down-time which lacks. My hope is that this is all part of a larger transition, and that I will be able to work stories in again as a more regular part of my life. That - as everything settles - this space will show itself.

But for now I live in the margins of my larger commitments, practice some yoga at home - to of course offset the gobs more eating I do in the SL test kitchens (oh boy) - and say hi to my pussy cats and wonderful home.

Here's to living, those great and small moments I cherish.....

One of our sweethearts, Maya

Some of the numerous *leftover* bouquets around our home, thanks to a stylist who creates arrangements for local weddings

Personal artifacts in my world...

At this point, my work is now appearing in the magazine! I thought to share some outtakes from the current issue. These are some of my favorites, from a Birmingham-based what's-great-around-town story. I hope you'll agree....

Good summer sipping at Little Donkey

 

Not much has changed since when they opened in 1907! At the wonderful Peanut Depot

 

A favorite meat& three destination: Johnny's, on left

One more thing -

I'd done a series for a Manhattan restaurant which is soon to go live, work shot on my very last day in the city. No pressure. :) 

Working with the chef was great. His talent for bursts of color, freshness of ingredients, and interest in seasonal fare aligned with my own philosophy for good eating, and he trusted in our collaboration. So good. Here are a few of my favorites, with more you can be sure to look forward to.....