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!

Chinese Chili at The New York Times, Leading Ladies at Birmingham Magazine

I am producing some exciting new stories with the New York Times, one of which debuts today.

Somehow the writers managed to marry the Chinese New Year with the afterglow of the Superbowl in a story about warming Syrah. I prepared, styled, and photographed this recipe which ties them nicely together. And it is quite warming; great for the northeast which is still being hammered by snowfall, as well as my hometown, where my parents report record-breaking snows... It would have been quite at home too with the Snowpocolypse the South experienced a week ago.

Here are a couple of my favorite outtakes, and the link to the full story.

Here in Birmingham the February issue of Birmingham Magazine is out and it looks really good. My photography is of three prominent women who laid the groundwork towards the recovery of this fair city. It looks gorgeous, if I do say so myself. Here they are:

May the contributions along my journey resemble - even a teeny bit - the accomplishments of these women.

Right now I am working on a wonderful recipe for my next Anthology feature. Here's a peek...

Look forward to it soon... :)

Pesto Not-Pesto Guest Feature

I am excited to announce that some of my tried-and-true handpicked recipes will be featured at Anthology Magazine, starting today. Thanks to Alexis and Meg and the whole team at Anthology for bringing me into this fun series. Check out the story, try the recipe, and let us know what you think! 

Happy Friday everyone!!!

Happy Valentine's Day

I think you could say I may have gone a little overboard. I love romance and sentiment, and so I've cooked up some goodies that you'll love, I think, no matter if you're embracing Valentine's for one, two, or a party with all your peeps. In the spirit of L-O-V-E, I have also updated my banner. It was time, and I hope you will enjoy all the little nooks and crannies in the new display! :-)

If you're still on the hunt for something special for yourself or your sweetie, go for some gorgeous blooms at Graceful Gardens - all the flowers in these images were graciously selected and arranged by the lovely ladies Grace and Francesca, at their floral shop in Brooklyn. Rarefied or classic, they have just what you seek.

Whether or not you have plans to celebrate, there is a lot of pleasure in the confections you're about to see. I will confess I found some good inspiration from recipes I've just discovered in Donna Hay while thinking up what might make for a sweet story. Don't be surprised if you find yourself in full swoon, repeating "be mine, be mine..." after the aching temptation brought on by viewing these treats.

Here's to Love Day...

Raspberry Mascarpone Creme stuffed Double Chocolate Cookies

For the cookies:
3/4 lb good dark chocolate, chopped
1 1/2 oz pastured butter
2 pastured eggs
1/2 cup caster sugar
1/4 cup all-purpose flour, sifted
1/4 tsp baking powder, sifted
1 tsp vanilla extract

for the creme:
1 cup mascarpone
1/4 cup confectioners sugar
1/2 cup raspberries, chopped

Place two-thirds of the chocolate and all the butter in the top of a double boiler to melt over medium heat. Be sure not to let the water spatter, turning the heat down if necessary. Place eggs, vanilla, and sugar in a large bowl and using a stand or hand mixer, beat until light and creamy - think the color "buff"- about 10 minutes. Stir in all remaining ingredients: the flour and baking powder mixture, the stirred chocolate-butter mixture, and the remaining chopped chocolate. Let stand for 10 minutes, and preheat oven to 350 degrees(F).

Spoon tablespoonfuls onto parchment-lined baking sheets. Bake for 8 minutes or so, until tops are puffed and cracked. Allow to cool completely on trays before making into sandwiches. To make the filling, stir together mascarpone, sugar, and chopped berries. This can be done ahead of time and re-refrigerated. For the sandwiches, spread a nice layer of the mascarpone creme on one cookie, and sandwich with another. The perfect combination of not-too-sweet berry-creaminess, and decadent-airy chocolatey-ness, these will not last long...

Champagne with Spiced Cranberry Sugar Cubes

In a food processor, combine:
1 cup fresh or thawed cranberries
juice from 1/2 an orange
zest from one orange
2 tbsp brandy
1 stick cinnamon

Pulse until all ingredients are well combined. Add a cinnamon stick and seal in a jar, refrigerated, for a day or two for flavors to meld. On the day before you want to use the sugar, place however many sugar cubes you'd like to use in a small dish, and cover completely with the cranberry mixture. Be sure that all sides are covered, ensuring better saturation. After about an hour, check to see color absorption. Do not let sugar cubes sit in the mixture for longer than a couple hours, as they will begin to dissolve... Remove cubes from the dish scooping with a fork and dry on a wire rack. Store in a sealed container after dry.

When you are ready, place the cube (you can use more than one, but I don't like it too sweet) at the bottom of a glass, and pour Champagne, Prosecco, or Cava (all delicious sparkling wines - choose one that is crisp more than sweet) over. The sugar will fizz until it completely dissolves, leaving a sweet-tart cranberry finish to your drinking pleasure!

Sea Salt Ganache Tartlets

 

Makes 6

1/3 cup heavy cream

2 1/3 ounces of good semi- or bitter-sweet dark chocolate, chopped

Large flake salt, like Maldon

Prepare dough for 1/4 portion pâte sucré and roll out to 1/8 inch thick - similar to pâte brisée but with the addition of egg yolks and a bit of heavy cream. Check here for the recipe if you need, and scroll to the galette recipe.... Using a 2-inch cookie cutter, cut rounds and carefully mold into lightly greased tart tins and re-refrigerate. Preheat oven to 350 degrees(F). Line tart shells with parchment and fill with baking weights or rice, and bake for 8 minutes. Remove the paper and weights and bake for another 5 minutes or until golden, and remove from oven, setting aside. Full disclosure ~ once baked, my tart crust overlapped just enough along the edge of the tins that I could not dislodge them without them crumbling. Keep that in mind as you form the edge of your dough.

In a small saucepan over medium heat, bring cream to a boil and remove from heat. Add chopped chocolate and whisk until dark, creamy, and glossy. Allow to cool slightly, and pour or spoon into the baked tartlets, and top with sea salt flakes. Can be eaten warm, room temperature, or chilled. Pure seduction.

Grapefruit - Strawberry Sips

for the strawberry syrup:
1 cup strawberries, cut into wedges
1/4 cup cane sugar
water

for the drink:
Natural grapefruit soda - I used Gus
Wide strips of orange peel - be sure to trim off any bitter white pith
Chilled gin, vodka, tequila, or other spirit, to your liking

Pour enough water in a small saucepan to just cover the berries and sugar, and turn flame to medium-high. Stirring occasionally, bring to boil and then skim off any foam which forms. Skim and stir intermittently, for about 10 minutes, checking for color saturation in the cooking liquid. Remove from heat and allow to cool slightly. Pour liquid through a sieve and mash fruit with the back of a spoon to extract their juices, discarding the pulp. Chill and store for up to one week. Can be added to ice cream as well as beverages...

Mix fruit soda and syrup in a measuring cup to taste. I used 1 tbsp syrup for every 12 ounce soda bottle. Pour into glasses. Thread orange twist onto cocktail stirrers, add spirit and stir to enjoy.

Barely-Done Brownies with Pomegranate Seeds

Makes 6

4 pastured eggs

1 1/3 cup brown sugar

1 cup all-purpose flour

1 1/2 sticks pastured butter, cut into cubes

12 ounces good semi-sweet dark chocolate, chopped

Seeds removed from 1/2 a fresh pomegranate

Preheat oven to 350 degrees(F).  Using a double boiler, melt half the chocolate and all the butter. Be careful that the water doesn't bubble up into the top saucepan as you do so. In a large bowl, thoroughly combine the eggs, sugar, and flour. I used a fork for this, but you could use a mixer if you like. Add the slightly cooled melted chocolate mixture and the remaining portion of chopped chocolate, stirring to combine all. Line a square or small rectangular baking tin with parchment and pour the mixture in. Bake for 20 minutes or until a skewer comes out almost clean. If you jiggle the tin, the center should move just a little. Cool in the tin, cut into squares, scatter the pomegranate and enjoy the combination of gooey, molten-like chocolate heaven and bright, juicy sweetness of the fruit.

Whatever February 14th means to you, live it to the fullest. You never know when something crazy might happen, so take time to savor this life with those you love! Thank you all for reading with me and for indulging in all the sweet fun. :-)

Pairings at The New York Times

Suffice it to say, I love shooting projects for The New York Times. I love the challenge to create something interesting and graphic that will show well in either color or black & white, depending on how that week's paper layout determines. Here's an article - with a great recipe, by the way - in which I produced the photography. Appeared in yesterday's print edition and is currently viewable online.

Another I liked, an outtake...

Tis the season.... merry, merry. :)

Recent Features

There have been a lot of things recently underway. One of the most exciting is - I have a new website. It has been many, many weeks of editing, retooling, and trouble shooting.... and finally, I have a great new - and vastly improved! - online portfolio. Have a look and leave a comment below if you like. :)

In other news, I've had bits collecting here and there of work I produced in the past month or so. The lovely people at Gotham asked me to shoot a another story, this one about the new Ladurée boutique opening up on Madison Avenue. The little sweets were shipped directly from France, and Asprey lent some of their fine pieces for the shoot. Here is what my editor selected, followed by some outtakes.

 In other news, my editor at The New York Times had me photograph this lovely story, when berries were still in abundance. *Sigh*. Summer really did fly.  As it so happens, I heard from a friend who made the recipe, that it is totally delicious.... ;-)

Here are two more delicious items recently in print. If everything else hasn't gotten your stomach gurgling, these certainly will.

 I am on to shooting glorious stories made for campfires and cabins... look for news of this soon! Happy fall everyone. ;-)

The Shapes of Summer

The days are changing. I looked at the sunlight in my studio just the other day and I saw new directionality in the light streaming in. With the added milestone of Labor Day behind us, schools are back in session and people have returned to their full-swing things, signifying Change. I will volunteer and say that I am not ready for autumn, as much as I love its crispness and soft, worn hues. Autumn is actually my favorite time, but I am stuck in love with the heady ripeness of summertime's flavors and shapes - bright and bold, each so easy to love.

Here is a collection of amazing-tasting things I managed to prepare in recent days. Thankfully, much of the bounty of the season is still available at farmer stands, so you still have time! I hope that once you pour over the images, you will be inspired to try your hand at one (or all!) of these. They are - almost entirely - surprisingly simple to make, and the return on flavor is well worth it. Enjoy!

                                                                                                                                                               

 

 

Please let me know if you try your hand at any of these. I'd love to answer questions should you have any, or just hear how much you enjoyed a recipe you shared with loved ones!