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Ever since local summer fruits began appearing in our greenmarkets, Someone in my household has become passionate about fruit desserts. He’s happy with any kind I make, as long as it’s fruity. (He claims he’s fighting scurvy.) To his delight, I’ve gone through strawberries, blueberries, and cherries, tried early nectarines and plums (too soon) and am now moving to peaches. I have a favorite greenmarket farm stand, which brings its produce up from southern New Jersey – a region as famous in our part of the world for peaches as it is for tomatoes.

This week there were four ripe peaches in my refrigerator needing to be used, and Someone was looking at me with hungry puppy eyes as we discussed upcoming days’ dinner plans. I could see where my responsibilities lay.

Out came those peaches, to be dipped in boiling water, skinned, and halved for a pie – of sorts.
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What I was about to make was a recipe in Joy of Cooking called simply Peach Pie, which I’d discovered several years ago and which was unlike any fruit pie I’d ever made or seen. At the time, I thought it was weird: To begin with, it wasn’t even an actual pie, because it had no top crust at all – so, more of a tart. The peaches weren’t to be sliced but left in halves. And there was a peculiar slurry to be poured around the fruit before baking, which sounded unattractive. But this was the ever-reliable Irma Rombauer’s recipe, so I gave it a try. To my surprise, it was terrific, and it has been a standard of mine ever since.

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This day, I made up a basic pastry dough for a one-crust pie, rested it briefly in the refrigerator, lined a medium-sized pie dish with it, and arranged my peach halves in it. I’d have been happier with one more peach to fill it more generously, but the four I had were just about enough.
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Over them I poured that slurry, made from 1 egg, 2 tablespoons of flour, ⅔ cup of granulated sugar, and 2 ounces of melted butter. It’s always thick and gummy, not at all dessert-looking, but I’ve learned to trust it.
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The pie baked for 15 minutes at 400°, then another 50 minutes at 300°. Out it came, looking much the way it had looked going in, except that the slurry had firmed up enough that the fruit appeared to have been set in a pool of slightly moist concrete.
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All this notwithstanding, the pie was delicious, as always. The peaches were soft and sweet, and the slurry had become a tender custard, lightly peach-flavored and far more attractive to the palate than to the eye. Rombauer prefers serving the pie warm, but we like it cool. If cool, she recommends whipped cream on top, but for home use we find it perfectly fine just plain.
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Someone was very happy that evening. And the next day at breakfast, too. Scurvy was fended off for another few days.

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We could have taken our Fourth of July picnic up to a table on our building’s roof garden, but it was still ghastly hot and humid that evening, and since the elevators don’t go up to the roof, we’d have had to shlep food, drink, and all their accouterments up a sweltering stairwell. So our foursome picnicked in the dining room in air-conditioned comfort.

Tom created a dandy little hors d’oeuvre for the occasion – a sort of micro-mini ballpark hot dog. He fried two slices of sandwich bread in butter, spread them with yellow mustard, cut them in one-inch squares, and laid a chunk of frankfurter on each. Half of them received a round of homemade bread-and-butter pickle under the frank, and the other half were topped with a piece of cornichon. Both were very tasty, but we all agreed the bread-and-butter-pickle version had the edge.

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The main event opened rather elegantly with Galatoire’s Crabmeat Maison. A few years ago I wrote a post about making this specialty of the famous New Orleans restaurant. It’s a luscious dish and always a favorite.
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After that came the more traditional picnic-y foods.

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My potato salad, made with the season’s first new potatoes, thinly sliced, a little red onion, olive oil, wine vinegar, salt, pepper, and homemade mayonnaise.
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Tom’s macaroni salad, with bits of celery, bell pepper, red onion, and tomato; dressed with olive oil, wine vinegar, salt, pepper, and the same mayonnaise.
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A broiled flank steak with Tom’s minimal barbecue sauce: his own seasoned ketchup, Worcestershire, and chipotle Cholula. It makes a light coating, penetrating the meat just enough to liven up its own flavor.
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There was also corn on the cob – white corn, first of the season, wonderfully fresh and sweet – chunked heirloom tomatoes, and a crusty baguette; all set out family style and attacked with enthusiasm and old-fashioned boardinghouse reach.
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To finish the meal we had a nectarine cake, which I make from a Joy of Cooking recipe called Plum Cake Cockayne. It’s a regular summer dessert of mine, sweet, easy, and good with any stone fruit. It was consumed with alacrity, even though everyone protested how full they already were. That’s the magic of fruit desserts.
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Summer is officially here at last! One happy concomitant of that is the increasing abundance of local fruits and vegetables at my Greenmarket. We’d invited a pair of friends to a dinner to celebrate the season, and when I did the shopping for it, a few days ahead, I went way overboard on my purchases: inescapable rapture of the season.

Not everything shown here was for that one meal, but it all looked so good I couldn’t resist. And good it all was, too.

 

Our Italian-themed dinner party began simply, with a few Castelvetrano olives, cheddar cheese sticks (homemade), and cubes of country terrine (not homemade) to go with glasses of aperitif wine in the living room.

 

At the dinner table, we started with that quintessential summer antipasto, prosciutto and melon. It was pushing the season, but I had managed to find a single cantaloupe in the grocery store’s bin that actually smelled like a melon. Its texture was a little too stiff for full ripeness, but the flavor was right.

 

We went on to a primo of risi e bisi, another seasonal classic. This Venetian dish of rice and peas is a close relative of risotto. My version, from Tom’s and my cookbook The Seasons of the Italian Kitchen, includes pancetta in addition to the usual onion, parsley, broth, butter, and parmesan cheese. Quite a substantial dish, and just lovely with young, sweet English peas.

 

Our secondo, also from that cookbook, featured a dish we call Summertime Lamb Stew. It’s lamb lightly braised with tomatoes, pancetta, and chopped aromatic vegetables. Normally it uses fresh plum tomatoes, but in June all we get are greenhouse-grown, so we made it with canned San Marzanos. Sautéed early zucchini and spring onions, lightly scented with mint, made fresh, flavorful companions to the lamb.

 

After a cheese course (which I failed to photograph), we finished with a dessert of raspberries, strawberries, and blueberries in grappa – a recipe from Tom’s and my first cookbook, La Tavola Italiana – and hazelnut biscotti baked and brought to us by our guest Joan.

This was as light and refreshing as you can imagine – a perfect palate cleanser of a dessert.

 

I can’t conclude this post without mentioning the array of bottles that Tom chose from his wine closet to accompany the meal. Here they are at the end of the evening:

They were:

  • 2015 Paumanok (Long Island) Festival Chardonnay as aperitifs
  • 2016 Abbazia di Novacella Gruner Veltliner with the prosciutto and melon
  • 2016 Pra Soave Classico Otto with the risi e bisi
  • 2001 Tor Calvano Vino Nobile di Montepulciano with the lamb
  • 2004 Villa Cafaggio Chianti Classico Riserva with the cheese
  • 2011 Dogliatti Moscato d’Asti with dessert

I hasten to point out that the four of us did not finish all six wines that evening. In fact, we didn’t finish any of them – just enjoyed the pleasure of tasting the differences from one to the next with each course.  They were still fine the next day, as Tom and I feasted on the leftovers.

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Tom and I are just back from a week’s birding trip to Eastern Washington. That’s the dry side of the state, protected by the rain shadow of the Cascade Mountains. We’d hoped to encounter good Pacific Northwest regional foods there, as well as many bird species that aren’t found in our part of the country.

Overall, we had fine weather, beautiful scenery at several altitudes, a congenial group of fellow birders, and reasonably successful birding. (We missed a few target species, e.g., Golden Eagle, Varied Thrush, Ferruginous Owl.) The food, however, mostly disappointed. Too much of it was anonymous American, inferior Italian, or ubiquitous salmon. Even so, there were some interesting and memorable dishes.

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At one dinner, my appetizer was called Wood Oven Clams. I hadn’t known you could oven-roast clams, so this was a new pleasure for me. They were sweet, tender Manila clams, as moist as if they’d been steamed open but with a bit more depth of flavor from the roasting, and with a refreshing burst of seasoning with butter, herbs, and fresh lime juice.
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Tom’s main course that evening was Cioppino, made with shrimp, clams, mussels, calamari, and some sort of white fish. Obviously not a specialty of this high-altitude area so far from the sea – but it was very good: hearty and delicate at the same time, as fresh and enjoyable a fish stew as one could hope for.
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At another dinner we shared an appetizer of grilled venison bratwurst with hot bacon-cabbage slaw, roasted fingerling potatoes, grainy mustard, and fresh applesauce. The venison may well have come from local mule deer, which were commonly seen in our forest walks. This was a dish for hearty mountain appetites: It could easily have been a main course for one of us.
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From the bratwurst we went on to share an excellent cheese fondue made from a blend of Gruyere, Asiago, and Swiss, with white wine. The dipping ingredients were a heaping plate of grilled sausage, roasted potatoes and carrots, steamed broccolini, bread cubes, grapes, and apple slices. Again, this was meant as an appetizer for two, but it was plenty as a main course for us.
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Finally and quite unexpectedly, for lunch at a cheerful roadside Mexican joint, we enjoyed fish tacos and tacos al carbon, both as lively and good as any we’ve had in the Southwest or elsewhere. A pleasant, spicy change from the milder flavors we’d mostly been experiencing.

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Last week Tom and I made our annual spring birding pilgrimage to Cape May, New Jersey, a hotspot for migratory birds. We stay in an oceanfront motel apartment with a kitchen, so we can alternate dining out and dining in. Not to waste birding time with extensive food preparation, we bring along pre-cooked main dishes in a cooler chest. This year our friend Jennifer was with us, so we were cooking for three.
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The appetizers for our first dinner in the apartment were a specialty of Tom’s, elegantly known as “cheese thingies.” For these he lightly pan-cooks 7” frozen parathas, tops them with cheeses and other items as inspiration suggests, and runs them under the broiler until the cheese melts. We brought all the ingredients for these in the cooler chest.

On the left, a thingy with Isle of Mull, a Scottish cheddar, and Greek-style pickled peppers. In the center, one with Puigpedrós, a Catalonian cow cheese, and Italian corallina salame. On the right, Puigpedrós again with chopped onion and pickled jalapeño peppers. Very eclectic and international, eh?

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Our main course was a stew of chunks of skinless, boneless chicken thighs with potatoes, carrots, mushrooms, green beans, onions, garlic, a few dashes of Cholula hot sauce, white wine, and chicken stock, thickened with flour. I’d made and frozen it several days in advance. It was plain, homey, and tasty.

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The next night we went out for dinner to the Lobster House, a popular dockside restaurant. There we always start with Cape May Salts, an especially succulent local oyster. The three of us happily went through two dozen oysters and then went on to excellent fried soft-shell crabs and fried sea scallops. The menu always offers elaborate creamed seafood concoctions, but we prefer to keep things simple and enjoy the freshness of the prime fish and shellfish.

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At home again the following day, we sat to a mixed antipasto, the components of which also came along with us in the cooler chest: fresh ricotta, mortadella, sweet sopressata, grape tomatoes, a smoked shrimp and crab spread, Venetian-style calf’s liver pâté, and toast triangles.

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The main event was a pan of lasagna that I’d made in advance, baked, and frozen for transport. It was partly a Marcella Hazan-style northern Italian version, with Bolognese meat sauce and béchamel, but with Neapolitan additions of mozzarella and coins of sweet sausage – all between many layers of our thinnest homemade lasagna noodles. Reheating the lasagna in a very hot oven provided nice crunchy end pieces to contrast with the meltingly lush central section.

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.The final dinner of our trip was again at the Lobster House, and again we started with two dozen of our favorite Cape May Salts. We went on to the restaurant’s signature snapper soup (not pictured below), fried flounder and fried calamari. Everything was sparklingly fresh and perfectly cooked.


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Lest you think all we did in Cape May was eat, be assured the birding was fine, even though the weather was a bit dodgy. We got up very early each day and did quite a bit of walking, which was how we worked up appetites for all that food. We logged a total of 93 species of birds over 3½ days.

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The new recipe I made this week came about because Someone Who Shall Be Nameless came home from the store with the wrong kind of bananas. They’d been in a bin containing plastic bags labeled “product of Costa Rica,” and Someone assumed all the bags were the same. But as I put away the groceries, I saw the bananas’ bag said they were from Colombia.
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Not that there was anything wrong with them – but we’re fussy about bananas: we buy only Costa Rican or Mexican ones because we’ve found they have better flavor and texture than those from South America. Well, I didn’t want to waste this batch, so the solution was to use them in cooking.

I often make banana bread from a Joy of Cooking recipe, but it uses only one banana per loaf, which wouldn’t much diminish the current supply. I’ve also made a few banana desserts (and written about them here and here), but for those I relied on my favorite Costa Rican variety. So I went hunting in my cookbooks for something else. In Lee Bailey’s Country Desserts I found a recipe for banana nut muffins that uses three bananas. And the banana-walnut flavor combination seemed particularly inviting.

Now, I’ve never been totally confident about my muffin skills. Recipes always say Don’t overmix the batter: the gluten will develop too much, rendering the muffins tough, coarse-grained, and full of tunnels. Leave it lumpy! But when I mix muffin ingredients, by the time all the visible dry flour is folded in, the batter is already smooth. This hasn’t actually ruined any muffins that I’ve made, but I always wonder if they’d have been better if I’d made myself stop sooner.

Nevertheless, in the past I’d done pretty well with two other muffin recipes from Bailey’s book, so I put my doubts aside and tried this one. In a large bowl I stirred together eggs, milk, and melted butter. Then I beat in brown sugar and vanilla extract. In a smaller bowl I sifted flour, baking powder, and salt together, dumped that into the large bowl and stirred slightly. While there was still a lot of flour visible I scraped in three mashed bananas, chopped walnuts, and vanilla extract and combined it all minimally.
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The fruit and nuts obligingly created lumps for the batter to gather around, and before the mixture could smooth out – or my culinary compulsions could take over – I spooned it into greased muffin tins. The muffins baked at 400° for 25 minutes, sending good smells into the kitchen, and rising into golden brown, properly conical domes, looking for all the world like successful muffins. A wave of relief, a tentative sense of triumph.
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The muffins were tender and tasty, not overly sweet, with a gentle banana essence and savory little walnut crunches. The texture seemed just right: toothsome, with no graininess, no tunnels. Maybe I’m finally getting the knack!
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That left three Colombian bananas still sitting in my fruit bowl. Maybe I’ll give them a chance with one of the dessert recipes. If that works, Someone will be able to feel completely vindicated.

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The calendar may say Spring, but both the weather (snow in April!) and the fresh produce in markets still keep sullenly saying Winter. How I yearn for good hot-weather vegetables – especially those that can be made into antipasti for everyday dinners: ripe tomatoes! peppers and zucchini and eggplants from local farms! But they won’t be here for many weeks yet. Casting about for something to tempt our palates, I came upon a recipe in La Tavola Italiana, my own first cookbook, for a tortino di mozzarella; a recipe that I hadn’t made in a few years. Why not now?

In English, “torte” usually means an elaborate layered cake, but in Italy a torta can be a sweet or savory pastry. The diminutive tortino suggests a short-cut version of the breed. This mozzarella torte is a simple baked bread-and-cheese affair, but it really sings if you use excellent fresh mozzarella and good firm bread. Usually I make it with Italian-style bread (as long as the slices aren’t too full of air holes), but I’d just baked a batch of my favorite Joy of Cooking White Bread Plus, so I decided to try that for a change. I also had a large ball of buffalo mozzarella in the refrigerator, which is always a treat.
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The other ingredients are egg yolk, milk, anchovy fillets, fennel seeds, and grated parmigiano – all things I typically have on hand. Here’s the prep work for two portions:

  • Trimming the crusts off four slices of bread and laying them snugly in a buttered baking dish
  • Pureeing four chopped anchovy filets, an egg yolk, and ¼ cup of milk in my mini-food processor
  • Cutting four thick slices of mozzarella
  • Measuring out ½ teaspoon of fennel seeds and 1½ tablespoons of grated parmigiano.
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As dinner time approached, I finished making up the tortino while the oven preheated. The first step was to spoon the egg-milk-anchovy sauce over the bread, letting it absorb all the liquid. Then, to top each slice of bread with a slice of mozzarella. Finally, sprinkle on the fennel seeds and the grated cheese.  No intricacies: a very straightforward procedure.
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The dish went into a 400° oven for 20 minutes, until the cheese was bubbling and just starting to brown on top. Then it had to sit for 5 minutes before serving, so the molten cheese wouldn’t scald our mouths.
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The look and smell of the tortino were very appetizing (which was the point, of course). It tasted rather like a good mozzarella in carrozza but with additional flavor fillips from the fennel seeds and anchovy. A very satisfying cold-weather antipasto that I’ve been ignoring for too long; must make it again soon!

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