Here’s a simple recipe featuring my favorite summer fruit: peaches. The coffee cake is easy to make, delicious, moist and lightly spiced…and perfect with a cup of coffee or tea.

I added an 1/8 teaspoon of nutmeg to the batter, and omitted the pecans. The cake is best served the day it’s made, but leftovers are still tasty the next day. Enjoy!

Fresh Peach Cake
-Recipe from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (Fabulous Recipes and Easy Tips) by Ina Garten

Level: Easy
Makes 8 servings

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Tags: Barefoot Contessa, Breakfast, brunch, coffee cake, Ina Garten, peach cake, peaches

One of the things I love about September is the potpourri of ripe veggies available at farm stands and farmers’ markets. Last week, I visited my local farm stand and purchased all the makings for these tasty quesadillas that are stuffed and garnished with a medly of fresh corn, chile peppers, summer squash and tomatoes. The quesadillas make a great lunch or light dinner…Yum!

For the chiles, I used a combo of four different peppers I got at the farm stand that ranged from mild to spicy. I chopped enough of them to equal 1 cup. I also sauteed some Walla Walla onions along with the veggies for added flavor. Since I didn’t have chipotle chile powder, I substituted a little chopped chipotle pepper in adobo sauce…it added a nice smokiness to the vegetable mixture. Enjoy!

Farmers’ Market Quesadillas
-recipe from Fine Cooking Magazine
 
These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes. Fresh chiles and chipotle powder add depth and give the dish some smoky heat. Yields 4 quesadillas.

5 Tbs. vegetable oil
1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from 2 medium ears)
1/8 tsp. chipotle chile powder
1 cup diced tomato (from 2 small tomatoes)
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
Four 9-inch flour tortillas
2 cups grated sharp cheddar (8 oz.)
Sour cream for serving (optional)

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.

Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it’s hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

Tip: Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes like these quesadillas. McCormick makes ground chipotle, and The Spice Hunter sells a crushed chipotle, which would be a fine substitute in this recipe; just add a bit more than you would of the ground.

Tags: Anaheim peppers, bell peppers, cheese, chiles, farmers' market quesadillas, Fine Cooking Magazine, fresh corn, Mexican, peppers, quesadillas, summer squash, tomatoes, tortillas, zucchini

One of my favorite things about summer is tomato havest time! I make as many fresh tomato things as I can…I just can’t get enough of ‘em. Here’s a a great sandwich recipe to use up some of those perfect summer tomatoes. This is a good time to splurge on some top-quality bacon like Nueske’s Thick Sliced Applewood Smoked Bacon. Enjoy!

California BLTs
-recipe from Barefoot Contessa at Home by Ina Garten

Makes 2 sandwiches

6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman’s)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Tags: avocado, bacon, Barefoot Contessa at Home by Ina Garten, BLAT, BLT, California BLT, lettuce, sandwich, tomato

It’s the middle of July and we’re full-swing into summer…and, yes, it’s still raining here in Portland. Regardless of the weird weather, our local farmers’ markets are brimming with great produce, artisan foods and handmade products. These people work hard, rain or shine, so let’s get out there and support them!

Check out one of these links to find a farmers’ market near you:
Oregon Farmers’ Markets
Local Harvest 

Do you have a favorite farmers’ market?

Tags: farm fresh, farmers market, fresh produce, local harvest, vegetables, veggies

If you’re looking for a way to use up some of that summer zucchini, try this recipe for Zucchini Caponata. The combo of zucchini, tomatoes and olives makes a great topping for grilled bread or a quick, fresh sauce for cooked pasta. I bet it would also be really good as a topping for grilled chicken or pork.

The recipe calls for adding 2 teaspoons of sugar to the cooked zucchini mixture but next time I’d only use one teaspoon. For a little oomph, I added a few dashes of crushed red pepper and a splash of red wine vinegar. A garnish of freshly grated Parmesan cheese or crumbled feta or goat cheese would also be a great addition to the caponata. Enjoy!

Zucchini Caponata
-recipe from kingarthurflour.com

You can also add diced grilled slices of eggplant for an extra-smoky twist. Makes about 3 cups.

2 tablespoons olive oil
2 cups chopped zucchini
1 cup chopped onion
2 large garlic cloves, peeled and chopped or minced
1 1/2 cups chopped tomato
2 to 3 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup halved grape or cherry tomatoes
1 to 2 tablespoons drained capers
1/4 cup pitted halved black olives, preferably oil-cured
1/4 cup chopped fresh basil, parsley, or oregano (optional)

Heat the oil, and fry the zucchini, onion, garlic, and tomatoes for 30 minutes, covered.

Remove the cover, and cook an additional 10 to 15 minutes to evaporate any extra liquid.

Add the sugar, salt, and pepper; stir and remove from heat. When lukewarm, stir in the cherry tomatoes, capers, and olives. Store covered and refrigerated until ready to use.

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Tags: basil, black olives, capers, caponata, garlic, onions, parsley, tomatoes, zucchini

I took this awesome Greek-inspired salsa to a pool party recently. Dang, it’s good! I chose to make it because it’s super easy and I had all the makings for it. It’s a perfect summertime appetizer!!!

I followed the recipe for the salsa except that I didn’t have the fresh oregano so I used a little extra fresh dill and parsley. I also added some chopped red bell pepper and a few dashes of dried red pepper flakes for some zip. If you want the salsa to have a bit more tang, add a few dashes of red wine vinegar.

The recipe calls for making fresh pita chips but I didn’t feel like turning on the oven so I served it with store-bought pita chips. Next time I’ll make my own, though, because the store-bought kind were too small and fragile to hold much of the salsa. Bigger pita squares or triangles would work much better. Enjoy!

Greek Salad Salsa with Toasted Pita Chips
-recipe from San Francisco Flavors: Favorite Recipes from The Junior League of San Francisco

This zesty blend of feta cheese, olives, tomatoes, cucumber, and parsley is a wonderful alternative to guacamole and chips. If, by chance, there is any left over, pulse it in a blender or food processor and use as a sauce for grilled fish. Serves 6 to 8.

8 ounces feta cheese, crumbled (1 1/2 cups)
1 large ripe tomato, seeded and chopped
3 scallions, thinly sliced, including green portions
1/2 cucumber, peeled, seeded, and coarsely chopped
1/2 cup black olives, pitted and sliced
1/4 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh oregano
2 tablespoons snipped fresh dill
Juice of 1/2 lemon
1/3 cup olive oil
Freshly ground pepper to taste
Toasted Pita Chips (recipe follows)

In a medium bowl, combine all the ingredients except the pita chips and gently mix.

Cover and refrigerate for at least 2 hours or up to one day.

Toasted Pita Chips
You might want to double this recipe — these chips disappear quickly! Make them the night before you plan to serve them, and leave them in the turned-off oven overnight. Makes about 40 chips.

1 package mini pita breads
1/2 cup (1 stick) unsalted butter, melted
Garlic powder, dried
Dill, and paprika to taste

Preheat the oven to 300 degrees F. Cut the pita rounds in half. Cut each half again into thirds, then separate each piece to make two bite-sized chips. Using a pastry brush, lightly coat each chip with the melted butter.

Lay the chips in a single layer on a large baking sheet. Dust with the garlic powder, dill, and paprika. Place in the oven and turn the oven off. Do not open the oven door until the oven is completely cool and chips are crisp, about 4 hours or overnight. If the chips are still soft, repeat cooking process, preheating oven to 200 degrees F.

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Tags: Appetizer, black olives, cucumber, dill, Feta cheese, lemon, olive oil, oregano, parsley, pita bread, scallions, tomato

This Mexi-inspired recipe will please most tastes (sans vegetarians). The lightly seasoned pork has good flavor without being dominated by the rub, which is a combo of paprika, brown sugar, chile powder and allspice. After I put the rub on the pork, I put it back in the fridge for a few hours while I took the kids swimming. When we got back from the pool, I proceeded with the recipe and made the tomato sauce and grilled the pork. The sauce, which is basically a salsa, is a delicious compliment to the perfectly cooked, super-tender pork tenderloins.

The jalepeno pepper that I used for the fire-roasted sauce was on the tame side so I also added a little chopped chipotle chile to the simmering sauce. This added the kick that I was looking for and provided a bit more smoky flavor, too. Leftover sauce is great as a dip with chips!

Menu idea: Dry Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce, Two-Bean & Corn Salad, Green Salad with Southwestern Vinaigrette, and Blueberry-Lemon Cornmeal Cake.

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce
-recipe from Weber’s Real Grilling™ by Jamie Purviance

Makes 4 servings.

Sauce
8 ripe, plum tomatoes, stems removed
1 jalapeño chile pepper, stem and seeds removed
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Ground black pepper

Rub
1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin
Extra-virgin olive oil

Prepare the grill for direct cooking over high heat (450° to 550°F).

Brush the cooking grates clean. Grill the tomatoes and jalapeño over direct high heat, with the lid closed as much as possible, until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

In a small bowl, mix the rub ingredients.

Trim any excess fat and sliver skin from the tenderloins. Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat.  Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. Reduce the temperature of the grill to medium heat (350° to 450°F).

Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.

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Tags: allspice, basil, brown sugar, chile powder, cilantro, dry rub, fire-roasted tomato sauce, garlic, Grilling/BBQ, jalapeno, lime, onion, paprika, pork tenderloin, tomatoes

Blueberries and lemon…I love the flavor combination! This easy-to-make cake highlights this beautiful summer berry in a delicious way! The addition of cornmeal adds a little texture without making the cake heavy or gritty. I took the Blueberry-Lemon Cornmeal Cake to a recent dinner gathering along with a Raspberry-Peach Cake. I guess our friends liked the cakes because there weren’t any pieces left for me to bring home (always a good sign!). I served both cakes with lightly sweetened freshly whipped cream. Delicious!

The recipe calls for finely ground yellow cornmeal, which I couldn’t find so I used Albers Yellow Corn Meal. The box of Albers doesn’t state what grind it is (fine, medium, etc.) but it seemed to be on the finer side so I went with it. The Albers cornmeal worked great.

The recipe also calls for tossing the blueberries with flour and sugar before sprinkling them over the batter. After the cake baked, however, some of the blueberries still had some flour on them. Partially white blueberries was not the look I was going for so I decided to make a quick lemon glaze to brush over the warm cake. I squeezed the juice from half a lemon into a small bowl and added enough sugar (a few tablespoons) until the lemon-sugar mixture was pleasantly sweet-tart. I then added a teaspoon or so of water and microwaved the mixture for a minute or so until the sugar dissolved. Give the syrup a stir then microwave for approximately 30 more seconds if you still see some sugar granules. Keep doing this until you have a clear syrup. Once the lemon syrup was ready, I brushed the cake and the whitish berries to “hide” any spots of flour left on them. My little trick worked like a charm! The syrup masked any leftover flour coating and added an extra hit of lemon flavor to the cake. Sweet!

Blueberry-Lemon Cornmeal Cake
-recipe from Fine Cooking Magazine

The combination of cornmeal and buttermilk offers both texture and tang. Serves eight to ten.

6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
1/4 cup (1-1/2 ounces) finely ground yellow cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
3 oz. (6 Tbs.) unsalted butter, at room temperature; more for the pan
1 cup granulated sugar
1 tsp. finely grated lemon zest
2 large eggs
1 Tbs. fresh lemon juice
1/2 cup buttermilk

For the topping:
1 cup (about 5 oz.) fresh blueberries, rinsed and well dried
1 Tbs. granulated sugar
1 Tbs. unbleached all-purpose flour

Position a rack in the center of the oven and heat the oven to 350° F. Lightly butter a 9×2-inch round cake pan. Line the bottom with a parchment round cut to fit the pan, lightly flour the sides, and tap out the excess.

In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt until well blended. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter, sugar, and lemon zest on medium high until well blended and fluffy, about 3 min. Add the eggs, one at a time, beating on medium speed until just blended and adding the lemon juice with the second egg (the batter will appear curdled; don’t worry). Using a wide rubber  spatula, fold in half the dry ingredients, then the buttermilk, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 min.

Meanwhile, make the topping.
Combine the blueberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients, lightly crushing the blueberries and evenly coating them with the flour and sugar. After the cake has baked for 15 min., slide the oven rack out and quickly scatter the blueberries evenly over the top of the cake (discard any flour and sugar that doesn’t adhere to the berries). Continue baking until a toothpick inserted in the center of the cake comes out clean, another 23 to 25 min.

Let the cake cool on a rack for 15 min. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, and invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the blueberries are on top. Serve warm or at room temperature.

From Fine Cooking 80, pp. 69
September 1, 2006

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Tags: Baking, blueberries, butter, buttermilk, cornmeal, lemon

Most people fall in one of two categories with eggplant: you either Like It or Hate It. I happen to be in the Like It category. Recently I was looking up new sandwich recipes and came across this “sandwich” using grilled eggplant. Not only are these Eggplant and Mozzarella Sandwiches beautiful, but they’re also delicious, incredibly easy and vegetarian.

I misread the recipe and put a slice of mozzarella on each slice of eggplant so I got extra cheesy sandwiches…no big deal! I loved the flavor of the smoky grilled eggplant with the melty cheese, fresh basil and the crunch of the pine nuts…Delicious!

Grilled Eggplant and Mozzarella Sandwiches
-recipe from Bon Appétit Magazine

Makes 4 servings.

Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)

2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted

Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.

Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.

Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

Tags: arugula, balsamic vinegar, basil, eggplant, fresh mozzarella, Grilling/BBQ, olive oil, pine nuts, tomato

Apricot jam…I love it! Not only is it great on toast but you can use it as a filling for coffee cake and scones and as a glaze for everything from pies to grilled meat (like chicken and pork). Here’s an easy-to-make recipe for Quick Apricot Jam that’s a perfect use for all those ripe summertime apricots. Enjoy!

Quick Apricot Jam
-recipe from Fine Cooking Magazine

This quick, simple recipe comes from Becky Smith of Frog Hollow Farm in California. The jam doesn’t require canning and keeps for weeks in the fridge—if you don’t eat it all up before then. For a sweeter spread, use a bit more sugar. This recipe is easily halved. Yields 3 cups.

2 lb. ripe apricots, rinsed, quartered, pitted, and unpeeled (about 16)
1 cup plus 3 Tbs. sugar
1/2 tsp. fresh lemon juice

In a wide, shallow pan, stir together the apricots and the sugar. Set the pan over medium-high heat and bring to a simmer, stirring often so the preserves don’t stick or burn. Simmer the jam until it’s thick but some chunks of fruit remain, 10 to 15 min. Stir in the lemon juice and remove the pan from the heat. Let cool, transfer to a plastic container with a tight fitting lid, and refrigerate.

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Tags: apricot, jam, lemon juice, sugar