Dinner by Design
When temperatures hit 3-digits the last thing I want to do is turn on the stove or oven. The thought of standing over heat makes me cringe. So what a better way to compliment a meal by adding a beautifully composed summer no-cook dish. This 3-ingredient salad recipe is simple and quick to make. A perfect accompaniment to a summer BBQ, dinner or lunch party. Enjoy!
8 medium size tomatoes, sliced 1/8”
8-ounces block Feta cheese, sliced 1/8”
2 small packages fresh basil, leaves picked off stems
3 tsp sea salt
2 tsp fresh ground pepper
¼ C good quality olive oil
On a large platter arrange slices of tomato and Feta so that they overlap. In between each tomato and Feta slice place a basil leaf. Repeat. Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately. Yields 15-20 servings.
Last year I took a photography and food styling workshop. For our last project we were asked to choose a can blindly from a paper bag. The hosts giggled while they said whoever gets the white "subject" will have the greatest challenge. Well, guess who choose the white chunky soup? Yep, me!
Here is one photo out of several I took of that last project. For an amateur photographer and someone who has worked with food my entire adult life... I think I did pretty good!
Plums, apricots, nectarines, peaches and cherries are a few and what we most likely know as "the stone fruits of summer". Generally, the season begins in June and lasts through September. So, I must publish one more summer ode to honor the end of my favorite season.
Simple yet refined this quick recipe is a crowd pleaser and will have your family and friends coming back for seconds.
Here's your recipe.
1 Tbls unsalted butter
2 C plums, pitted & cut into medium wedges
1 C cherries, pitted
1 C apricots, pitted & cut into medium wedges
1 C nectarines, pitted & cut into medium wedges
½ C granulated sugar
1 Tbls of all-purpose flour
For the crumble
1 ¼ C all-purpose flour
1 C old-fashioned oats
1/3 C light brown sugar
1 tsp kosher salt
½ C (1 stick) unsalted butter, chilled & cut into small cubes
Preheat oven 375°. Butter a 9x13-baking dish (preferably glass).
Place all fruit into a large bowl. Add sugar and flour. Mix thoroughly. Set aside for a minimum of 10 minutes and no longer than 30 minutes. Pour fruit mixture into buttered dish. Set aside.
In a food processor add all crumble ingredients. Pulse until ingredients form a pebble-like texture. Sprinkle on top of the fruit. Place in oven on the center rack. Bake until bubbly and top is golden brown; up to 1 hour. Let rest for 30 to 45minutes to set up.
Spoon generously into bowls or a small plate and serve with whipped cream or vanilla ice-cream.
Yields 12 servings.
Blueberry and Peaches Gallette; an ode to SummerRead More