Tag Archives: Summer

Summer Dessert: Peach Tart

So, you want to make a seasonal, fruit-forward, impressive dessert that’s not too difficult and won’t take too much time because you have the Olympics to watch?

Admitting it is the first step.

On any other day, I’d say this:

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via funnyordie.com

(You thought I was going to include a PhelpsFace picture. YOU DON’T KNOW ME.)

I happen to have the perfect dessert for you: a peach tart from Food 52.

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It’s seasonal! Peaches are perfect right now. Summertime is peach time. You can find sweet, juicy peaches in every farmers market and grocery store.

It’s fruit-forward! This dessert highlights the beautiful summer peach. There’s so much fruit that this tart almost feels healthy. Almost. 

It’s impressive, but not too difficult! This is a relatively simple dessert. Fewer than 10 ingredients, most of which you should already have in your pantry/fridge. From start to finish, this took me 2 hours. Peel & slice the peaches. Make the dough. Assemble. Bake. And I love a tart because the crimped edges feel fancy. If you don’t have a tart pan, I highly recommend that you invest in one.

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You have Olympics to watch! Me too. I’ve become as obsessed with archery and the Greek men’s water polo (hubba hubba) as I have been with Phelps & Ledecky, Kerri Walsh Jennings and the Final Five. (The Final Five is a name which sounds both sweet and post-apocalyptic at the same time. Impressive!)

Well, for your Olympics viewing, you need this dessert. It looks like a gold medal, right? I mean, a gold medal with a bunch of sweet, juicy canary yellow diamonds in them. Canary yellow diamonds that you can eat. Canary yellow diamonds that you can cover in whipped cream.

Go big or go home.

USA! USA! USA!

Peach Tart from Food 52

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 cup plus 1 teaspoon sugar
  • 1/4 cup vegetable or canola oil
  • 1/4 cup mild olive oil
  • tablespoons whole milk
  • 1/2 teaspoon almond extract
  • tablespoons cold, unsalted butter
  • 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide

Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.

In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.

Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream. Or vanilla ice cream.

 

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Summer Salad That Isn’t Pizza: Vietnamese Rice Noodle Salad

I’ve been on a real salad kick lately. Mostly because I’d been working on my #pizzadiet (that’s pizza all day errday forever). I realized that while delicious, it’s not actually really that good for you. WHO KNEW?

I made one of my go-to favorites, the Zesty Taco Salad, earlier in the week.  But then I saw my buddies at Food52 post this link to the Vietnamese Rice Noodle Salad and I knew I had to make it.

Just to be clear, I’m not actually buddies with the people at Food52. But, I pretend we’re friends since I follow them on Instagram and Facebook and love almost everything they do. Frankly, I’m better friends with them than some people I’m actually friends with on FB.

Anywho. This salad was so enticing that my friend Emily and I ran into each other at the store shopping for supplies (“I’m looking for napa cabbage.” “I’M looking for napa cabbage.” “Wait, what are you making…?”) After going to two stores to find the previously aforementioned napa cabbage, we both finally were able to make dinner. And to quote Emily again, it was pretty damn delicious.

If you have everything on hand, this is not only pretty damn delicious, but it’s a quick meal to assemble. It’s a meal that can be put together in the time it takes to boil water. Author’s note: this will happen much more quickly if you do not watch the pot.

This salad tastes like summer. It’s fresh and crisp, and with the dressing, sweet and spicy. There’s a ton of textures at play here, too. Rice noodles with just a bit of bite, crunchy cucumbers and cabbage, and plump shrimps.

In the nude

In the nude

Is it as good as pizza?

….no, cause what is. (RIP #pizzadiet)

But, it’s a pretty damn delicious meal.

Vietnamese Rice Noodle Salad from Food52 Serves 2 to 3

The dressing

  • tablespoons fish sauce
  • tablespoons freshly squeezed lime juice
  • 2 to 3 tablespoons light brown sugar
  • 6 to 8 tablespoons water, to taste
  • 1medium clove garlic, minced
  • fresh Thai (or bird’s eye) chile, minced | I couldn’t find one, so I used a serrano chile. Worked well! 
The salad

  • ounces thin rice noodles (roughly the width of linguine)
  • 3 or 4 napa cabbage leaves, thinly sliced crosswise
  • medium carrot, shredded or cut into matchsticks
  • ½ cucumber, halved, seeded, and thinly sliced
  • handful chopped fresh herbs, preferably a combination of basil, cilantro, and mint
  • ounces cooked meat or shrimp, cut or torn into bite-sized pieces
  • ½ cup salted peanuts, coarsely chopped

To prepare the dressing, combine the fish sauce, lime juice, 2 tablespoons of the brown sugar, 6 tablespoons of the water, the garlic, and the chile. Whisk well. Taste: if it’s too pungent, add more water, 1 tablespoon at a time. If you’d like more sweetness, add more brown sugar, 1/2 tablespoon at a time. Remember that you’re going to be putting this dressing on unsalted vegetables and noodles: you want the dressing to have a lot of flavor, but it shouldn’t knock you over. Pour into a serving bowl. (Covered and chilled, the dressing will keep for 3 days to a week.)

Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes, until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water. Lay out a clean kitchen towel on the countertop, shake the colander to drain away excess water, and then spread the cooked noodles on the towel to drain further.
Divide the noodles between two or three good-sized bowls, depending on the number of diners, and top with the vegetables, herbs, and meat. Scatter the peanuts on top. Allow each person to spoon on dressing to taste. Toss well, and eat. (Alternatively, you can present this salad family-style: Toss the vegetables, herbs, and noodles in a mixing bowl and then mound them on a serving platter. Arrange the meat over the noodles, and top with peanuts. Each diner can scoop their own portion from the platter and dress it as they see fit.)
Read to Go [sic]

Read to Go [sic]

 

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Answering Fan Mail: Bean and Chicken Sausage Stew

One of my loyal readers sent some fan mail with a question to the My Fake Food Blog Fan Club.

(Note: One of my existing, real life friends posted a comment on Facebook asking for me to share a recipe.)

Since I am so benevolent, I won’t disappoint the public. I HAVE to post for Micheal.

(Note: I already emailed her the recipe. But I thought if she wanted the recipe, maybe somebody else might.)

All y’all know I love soup. #SOUPCLUB

I like soup forever and always. I like soup in the fall, winter, spring and yes, even the summer.

I’ve had the Real Simple No Time to Cook app for a long time, but hardly use it. But I was bored with my usual sites for cooking inspiration and I remembered why I downloaded it in the first place. The app looks like this.

via Real Simple No Time to Cook app (Duh)

via Real Simple “No Time to Cook” app (Duh)

Just plug in what main ingredient you have and how much time you have and at your fingertips is a list of quick meal ideas.

With no ingredients in the house, I plugged in poultry and 20 minutes and came across this recipe for Bean and Chicken Sausage Stew. And then I went shopping for stew ingredients on an 80+ degree day.

But, it’s the kind of thing that you can eat all year long. The broth is light, but this stew is full of delicious, and frankly, healthy stuff. It has tons of kale, which is full of vitamins or whatever. (Actually, kale has calcium and vitamins A, C and K, according to WebMD.) White beans have a ton of protein and fiber. And bread has delicious, delicious carbs.

#SOUPCLUB

#SOUPCLUB

One thing to note about this recipe is it requires extra salt. Hardly any is called for and as we all know, food needs salt. Like Matt Saracen needs Julie, like Coach needs Mrs. Coach, like Jason Street needs his wheelchair (#spoileralert), this stew needs salt.

So, loyal readers, please. Go forth and make this stew. And download the Real Simple app. And be sure to write in your questions, comments, compliments whenever you have them.

My assistant will be happy to answer each and every one of them, just as soon as he’s done drawing my bath.

Bean and Chicken Stew, adapted from Real Simple

Ingredients

  • 1 tablespoon olive oil
  • 1 12-ounce package fully cooked chicken sausage links, sliced
  • 2 cloves garlic, thinly sliced
  • 1 19-ounce can cannellini beans, rinsed
  • 1 14.5-ounce can low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 1 bunch kale leaves, torn into 2-inch pieces
  • kosher salt and black pepper
  • 1 loaf country bread (optional)

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes. Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil. Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Taste for seasoning and adjust. Serve with the bread, if using.

 

 

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Summer Salad for the Almost End of Summer: Almost No Cook Black Bean Salad

Y’all. It’s August.

August. 

…I hate to say this to you guys…but summer is almost over. 

Lady Mary Shushes You

Lady Mary Shushes You

Ok, I get it, Lady Mary. You are cold and hard but you are also capable of love but most of all you DO NOT WANT TO TALK ABOUT SUMMER ENDING.  

So, let’s talk about things I need to do before summer ends:

  • Go to the pool at least once
  • Use my grill at least once
  • See one of the outdoor movies at the Reynolda House
  • Eat all the tomatoes before they leave me and I’m as sad as Lady Edith when she’s been jilted by Sir Anthony Stralan
  • "I'm so sad about being jilted. And also the tomatoes."

    “I’m so sad about being jilted. And also the tomatoes.”

  • And make this black bean salad again

Let me tell you what. This is an almost no cook salad. And it’s full of fresh veggies and packed with citrus-y zing (yes, I did type that).

I don’t mean to brag here. But I took this to a potluck and someone else had brought a black bean salad too. My friend who threw the potluck said that my salad was full of much more flavor than the other salad. 

In a black bean salad walk off, this salad will always win, Billy Zane. 

Almost No-Cook Black Bean Salad, adapted from PopSugar Food 

Ingredients

  • 1 lime, zested and juiced
  • 1 small orange, zested and juiced
  • 1 green bell pepper, stem and seeds removed, small diced
  • 1 jalapeño, stem, ribs, and seeds removed, small diced
  • 1 fresh corn, grilled, shucked and cut off cob | I grilled the corn because a friend of mine told me that raw corn is rough on your digestive system. (YIKES) Grilling it kept the integrity of the kernels by not making them mushy.
  • 1-2 watermelon radishes, peeled and small diced | I used boring regular radishes.
  • 1/2 red onion, small diced
  • 1-2 garlic cloves, minced
  • 1 can of black beans, drained and rinsed
  • 1 tablespoon white wine vinegar
  • Salt, to taste 

In a large bowl, combine all ingredients, tossing to coat well. Season with salt to taste. It’s that easy. 

Black Bean Salad

Black Bean Salad

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