Seasonal Crumble

I love crisps, crumbles and cobblers.  Combine that with my love of fresh berries and beautiful fruit picked at their peak and you get the perfect combination.  In this crumble recipe, the fruit is truly the star.  Small amounts of flour, sugar and butter keep this crumble on the healthy side - but believe me, no taste is given up.  This is truly the perfect summer recipe.

4 cups fresh fruit  (I used sliced strawberries, blueberries, raspberries and blackberries, but feel free to use any fruit that is in season)
1/4 cup plus 1 tbsp whole wheat flour
1/4 cup brown sugar
1/4 tsp ground cinnamon
pinch fine salt
4 tbsp unsalted butter at room temperature, cut into cubes

Preheat the oven to 350 degrees.

Combine the fruit with 1 tbsp flour and pour into a 9-inch pie pan.  Combine the rest of the ingredients together in a mixing bowl.  Use your hands to form pea-sized crumbs. Sprinkle the topping over the fruit.  Bake for 45 minutes. 

Serve warm with ice cream. 

Grilled Caprese Pizza

I love anything caprese - salads, sandwiches, grilled skewers - you name it, I'll eat it.  I also love pizza, and the classic margherita pizza is hard to beat.  And to be honest, aren't the ingredients of caprese and margherita pretty much the same, tomato, basil and mozzarella - add in some garlic, olive oil and balsamic and you have one tasty combination. 

In the summer, I grill everything.  So of course I wanted to get in on the grilled pizza wave going around the food world.  I tried out several ways of grilling the dough so it didn't stick or burn, but still had the crunchiness of the crust, without over cooking the toppings.  I hope you enjoy the result.

Tomato Basil Base

1 pint cherry tomatoes, quartered

1 tbsp olive oil

2 tsp balsamic vinegar

1/2 tsp kosher salt

3 cloves garlic, minced

3 large basil leaves

Pizza
1/4 uncooked grits

1 ball pizza dough, room temp

2 tbsp olive oil

1 large garlic clove, minced

8 oz fresh mozzarella cheese, cut into 1/4 in slices

10 fresh basil leaves

kosher salt and freshly ground black pepper

To make base: Mix together all ingredients, except basil in a medium glass bowl.  If serving withing 1-2 hours, let stand at room temperature so the tomatoes release their juices, or refrigerate, covered, up to 24 hours.

Mix and drain the excess juice from the tomatoes.  If refrigerated, bring to room temperature. Just before using, chop basil and stir into mixture.

To grill dough: Preheat the grill. If using gas - set all burners to high, after 10 minutes, reduce all burners to medium.  If using charcoal - light 50-60 lump charcoal pieces in a chimney starter.  Once charcoal is ash gray, move them to one side of grill.

Roll out and shape dough by sprinkling work surface with grits.  Place the dough in the middle of the surface.  Stretch the dough out with your hands into a 12" by 6" organically shaped dough about 1/8 to 1/4 in thick.  Brush both sides of dough generously with oil.

Pick up dough by two corners closest to you. Lay it down flat on the side of the grill without heat if using charcoal, or in middle of grill if using gas. Close the grill lid for 3 minutes, then rotate the dough 180 degrees and continue grilling until bottom is well marked and evenly browned, about 2-3 minutes.

Use tongs to transfer crust from the grill to a peel or rimless baking sheet.  Close the lid of the grill.  Flip the crust to reveal the grilled side.

To assemble pizza: Spread the entire dough surface with tomato basil base.  Sprinkle with the garlic and top with mozzarella.

Set the pizza back on the grate (same side as before) and grill with the lid on, 4-5 minutes.  Rotate the pizza 180 degrees and continue to grill until the bottom is well browned and cheese is melted (another 4-5 mins).

Remove from grill, garnish with basil and season with salt and pepper

Spicy Shrimp Chowder

2 Tbsp unsalted butter

1 red bell pepper, diced

1 jalapeno pepper, diced

2 Tbsp Old Bay Seasoning

1 Tbsp Chili Powder

2 cups whole milk

2/3 cup long-grain white rice

2 ears corn, kernels removed. 

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground pepper

Scallion greens

Heat the butter in a large stock pot over medium heat.  Add the bell pepper and jalapeno, stirring occasionally until peppers are starting to soften, about 3 minutes. 

Add the flour, Old Bay and Chili powder and cook, stirring unti the flour is lightly toasted, about 1 minute.  Add the milk, 6 cups water and rice.  Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes.

Add the corn to the pot and cook 3 minutes.  Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes.  Season the chowder with salt and pepper.  Top with scallion greens.

Summer Fruit Shortcake with Cream Cheese Filling

For cake

2/3 cup chilled buttermilk

1 large chilled egg

1 teaspoon vanilla extract

2 cups cake flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup chilled unsalted butter, cut into 1/2-inch pieces

For filling

3 medium plums, pitted, cut into 1/2-inch pieces

2 large peaches, pitted, cut into 1/2-inch pieces

1 1/2-pint basket raspberries
1/3 cup sugar

(feel free to substitute with whatever fruit looks freshest and tasty)


1 8-ounce package cream cheese at room temperature
1 cup chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract



Make cake:


Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze.

Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms.

Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.



Make filling:


Toss fruitand 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.


Meanwhile, beat cream cheese, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.


Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.


Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.