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Maple, Pecan and Apple Granola


2 cups rolled oats (not quick cooking)
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
6 tablespoons olive oil
1 teaspoon ground cinnamon
6 tablespoons maple syrup
½ cup dark brown sugar

½ teaspoon fine sea salt
1/2 cup dried raisins
1/2 cup dried apples slices, chopped

Directions

Preheat oven to 300 degrees F. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried fruit and mix. Keep in airtight container. It should keep about one week.

 

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Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce
Serves 6
6 Chicken Breasts, bone in and skin
1/4 cup olive oil
juice of 2 limes
2 garlic cloves, peeled and crushed
1 tablespoon coarse sea salt
 1 recipe of Fresh Peach and Jalapeno Barbecue Sauce
Directions
Place all ingredients except barbecue sauce into a resealable plastic bag and marinate the chicken for several hours  before cooking. Preheat oven to 325F and empty contents of plastic bag into baking dish with chicken breast skin side up. Bake for 1 hour. Heat grill and using approximately 3/4 of the barbecue sauce brush generously the skin side of the breasts and place skin side down onto the grill. Brush the back of the breasts, now with sauce. Cook until skin begins to char on each side. Remove and serve warm with remaining barbecue sauce on the side, reheated and warm.
Fresh Peach and Jalapeno Barbecue Sauce
2 1/2 cups fresh peaches, stoned and chopped
1/2 cup ketchup
1/4 cup peach preserves
1 tablespoon garlic, chopped
3 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon dijon mustard
1 tablespoon jalapeno chopped
1 tablespoon lime juice
1/2 teaspoon hot sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Place on ingredients into a medium sauce pan and place onto a medium heat. Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Cool and blend in a food processor. Place in a jar until ready to use . Barbecue sauce will last 3 days

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Who doesn’t love a good peach? The summer peach season always seems too short. Right now is when you can find wonderful ripe peaches. Have you ever gone produce shopping and found yourself just carried away with the look and scent of some fruits and vegetables? This happened to me last week, when I was shopping and returned home with a few pounds of peaches. There I was in the kitchen wondering to myself what to do with my purchase. The answer was to create a peach themed meal. I started with a fresh peach and jalapeno barbecue sauce that I used with chicken. The barbecue sauce has a lovely clean taste with just a hint of sweetness with a slight bit of  heat from the jalapeno. The sauce was perfect in combination with chicken on the grill. I proceeded to end the meal with a beautiful peach almond crostata. The crostata uses almond flour which really compliments the sweetness of the peaches and makes for a lighter and slightly softer crust. Both recipes are fresh, sweet and delicious. I suggest buying some peaches this weekend and giving these recipes a try, I’m sure you’ll enjoy them as much as I did.

From by the bay wishing you the peachiest food memories!
Maryann

PS Remember to subscribe to my weekly blog, so you don’t miss out on my new recipes.

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Fresh Peach and Jalapeno Barbecue Sauce
2 1/2 cups fresh peaches, stoned and chopped
1/2 cup ketchup
1/4 cup peach preserves
1 tablespoon garlic, chopped
3 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon dijon mustard
1 tablespoon jalapeno chopped 
1 tablespoon lime juice 
1/2 teaspoon hot sauce
1 teaspoon salt 
1/2 teaspoon ground black pepper
Directions
Place on ingredients into a medium sauce pan and place onto a medium heat. Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Cool and blend in a food processor. Place in a jar until ready to use . Barbecue sauce will last 3 days

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On my grandparents farm on Long Island, they had a full orchard of fruits trees. I would help my grandfather with tending the orchard from pruning to netting the trees to hanging little wooden snakes to scare off the birds. One of our favorite crops were the italian plums. We would gather the plums and my grandmother would made her close friend Mitzi’s plum cake. This recipe is a wonderful yellow cake that envelopes the plums. It’s easy to make and delicious to eat. We would just feast on those tiny jewel like fruit! I’m also including one of my favorite barbecued pork chops recipes served with a wonderful plum sauce. Hope you enjoy this food as much as we all do here by the bay!
From by the bay wishing you the plummiest of food memories!
Maryann

PS Remember to subscribe to my weekly blog, so you don’t miss out on my new recipes.

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Marinated Pork Chops with Fresh Plum Sauce

Serves 4

4 boneless ¾ inch think center cut pork chops

Marinade

¼ cup honey

¼ cup olive oil

2 tablespoons balsamic vinegar

2 garlic cloves

1 tablespoon fresh thyme leaves

Directions

Place pork chops and all marinade ingredients into a sealed plastic bag and mix well. Place in refrigerator for a minimum of 4 hours up to overnight. Remove from marinade and grill pork chops on a hot grill for approximately 8 minutes per side to be well done.

Fresh Plum and Merlot Sauce

1 tablespoon olive oil

2 tablespoons shallots, chopped

6 Italian plums, stoned and chopped

2 tablespoons honey

½ cup merlot wine

1 tablespoon balsamic vinegar

½ teaspoon ground ginger

Directions

In a large sauté pan, heat olive oil and add shallots, sauté for 2 minutes until soft. Add the plums and simmer for 15 minutes, add honey, wine,  balsamic vinegar and ground ginger and continue to simmer until the liquid is reduced in ½ and thickened. Keep warm until ready to serve.

Serve warm fresh plum sauce on top of the grilled pork chops.

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Mitzi’s Plum Cake

¼ pound unsalted butter softened plus 1 tablespoon

½ cup fine sugar, plus 1 teaspoon for topping the cake

1 egg

1 cup all purpose flour

1 teaspoon baking powder

6 italian plums

1 tablespoon fresh lemon juice

½ teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F. Split plums and remove pits. Place plums in bowl, cover with lemon juice, mix and set aside. Using electric mixer combine  ¼ lb butter and sugar until fluffy, then add egg and combine. Next add  the flour and  baking powder and combine. This makes a soft dough.  Take an 8” non stick cake pan line with parchment and butter and flour the pan. Press the dough into the pan covering the bottom of the cake pan. Use a spatula to spread evenly on the bottom of the pan. Press plums into dough with the cut side facing up in a concentric circle. Combine 1 teaspoon sugar with ½ teaspoon cinnamon, mix and sprinkle on top of the plums. Dot with extra butter. Bake for approximately 45 minutes, until  cake tester is clean.

Variations: replace plums with apricots or peaches

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Peach Almond Crostata
1 cup all purpose flour
1/2 cup almond flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 stick butter diced and chilled
4- 5 tablespoons ice water (approx.)
2 peaches stoned and sliced
1 tablespoon cornstarch
2 tablespoons peach jam
1/2 teaspoon almond extract
Directions:
To make pastry place into a food processor the flour, almond flour , salt and sugar. Pulse to blend. Add the chilled butter and pulse until the texture is grainy . With the motor running add the water slowly, stop just when the dough comes together.  Remove dough onto parchment paper, flatten into a disk and cover. Place in the refrigerator for at least one hour. While the dough is chilling place remaining ingredients into a bowl and mix. Preheat oven to 450 degrees F. Once the dough is chilled, remove  from the refrigerator and  keep dough on parchment paper and lightly flour top of the dough. Quickly roll out into a circle approximately 10 inch diameter. Transfer parchment paper with dough onto a baking sheet. Place peach mixture in the center , leaving a 2 ” border. Fold border over the peaches making a circle. Place in the over and bake foe approximately 20-25 minutes. Allow to cool. Serve warm or at room temperature.

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Walking into my favorite farm stand on the weekends always reminds me of my childhood when I walked along the side my grandmother to pick vegetables and foods to prepare for the next meal. The walk was always filled with a beautiful array of colors and shapes. With produce at it’s glorious peak right now I have the same experience at the local farm stand. This week, I was confronted with an abundance of zucchini and summer squashes in a riot of colors – from sunshine yellow to pale green. I gathered a wide of variety of  squash filling a basket , added some onions , mint and thyme and made my way back to the kitchen to try a few different recipes. I’m sharing here with you the best fruit of my labor.

From by the bay wishing you the sunniest of food memories!

Maryann

 

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Chilled Zucchini Soup with Mint

Serves 6

4-5 medium zucchini sliced in rounds approximately 2 pounds

2 tablespoons olive oil

1 small white onion, chopped

4 cups chicken broth

1 cup buttermilk

1 cup parmesan cheese

2 tablespoons toasted pine nuts, plus extra for garnish

1 tablespoon lemon juice

½ cup fresh mint chopped

1 ½ teaspoons fine sea salt

½ teaspoon black pepper

additional coarse sea salt to finishing

Directions

In a large pot heat olive oil and sauté the white onion until softened about 5 minutes. Add the zucchini, salt and pepper stirring occasionally until the zucchini is softened, about 5 more minutes. Add the broth to the pot, bring to a boil and then reduce heat and simmer until the zucchini is tender, about 5 more minutes. Remove from heat and let cool. Using a food processor puree the zucchini mixture along with the parmesan cheese, pine nuts, mint and lemon juice. Pour into a bowl adding the buttermilk and blend. Cover and place in the refrigerator to cool for at least 3 hours. Adjust seasoning with coarse sea salt. Serve chilled and garnish with toasted pine nuts and a drizzle of olive oil.


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Roasted Zucchini and Summer Squash Pizza

Serves Six

 

1 small zucchini

1/2 small summer squash

1/2 medium vidalia onion

2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

6 tablespoons ricotta

2 slices prosciutto

2 tablespoons grated parmesan cheese

4 sprigs thyme 

pizza dough for one 14″ pizza ( home made or store bought)

additional coarse sea salt

semolina flour to roll pizza dough

Directions

Preheat over to 400F. On a lined baking sheet add zucchini and squash sliced into 1/4″ rounds. Next add the onions thinly sliced. Drizzle with olive oil and sprinkle with salt an pepper. Place in oven to roast until vegetables begin to brown, approximately 30 minutes. Remove from oven and set aside to cool. When ready to made the pizza preheat oven to 500F. Divide the pizza dough into two portions. Spread some semolina flour on a clean surface to roll dough and also a little on top. Using a rolling pin,  roll each portion into a rectangle approximately 15″ by 5 ” . Bake each pizza in the center of a pizza pan. Divide the toppings on to each rectangle first the roasted squash and onions, then little bits of ricotta cheese, sprinkle with the parmesan cheese, thyme leaves removed from sprigs and finally tear the prosciutto into pieces and add to the top. Bake in the oven until crisp approximately 15 minutes. Sprinkle with coarse sea salt and serve.

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Zucchini Bread with Cream Cheese Frosting

Makes 1 loaf

1 ½ cups plus 2 tablespoons all purpose flour

¾ teaspoon salt

½ teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon ground cinnamon

1 ½ cup light brown sugar

½ cup vegetable oil

2 eggs beaten

3 tablespoons warm water

1 cup grated zucchini

½ teaspoon lime juice

½ cup raisins

Directions

Preheat oven to 350F. Spray loaf pan with oil. In a small bowl combine raisins and warm water and let sit for 10 minutes so raisins can get plump. In a large bowl combine all dry ingredients: flour, salt, nutmeg, and baking soda, cinnamon and brown sugar. In a medium bowl combine oil, eggs, grated zucchini and strained raisins, plus 3 tablespoons of the water the raisins were soaking in. Add to the dry ingredients. Mix well and pour into loaf pan. Bake for one hour until the tester comes out clean. Cool on metal rack for 20 minutes. When cool remove bread from pan. Frost the bread with cream cheese frosting right before serving.

Cream Cheese Frosting

4 oz softened cream cheese

4 oz confectionary sugar

2 tablespoons lime juice

1 teaspoon lime zest

Directions

Combine ingredients using an electric mixer until smooth. Use to frost zucchini cake or keep in refrigerator until ready to serve cake and frost just before serving

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 This is a very special time of year, when all the farm produce is bursting with flavor at the farm stands and local markets. My very favorite is corn. Growing up most of my summer corn eating was from the cob. Nothing wrong with that , it’s delicious . I thought I would a pick a few of the recipes I developed with either left over corn on the cob or using corn a little differently. There are so many great recipes for corn here are just a few. I plan to write a second blog later this month to cover a few more. Go out and buy some corn today and start cooking.

 

Wishing you the “corniest” of food memories!

Maryann

 

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Corn Soup with Basil Oil

Serves 4

6 medium size ears fresh corn

4 cups chicken broth

4 cups vegetable broth

½ cup white wine

½ cup half and half

1 tablespoon lemon juice

½ cup fresh basil

1 ½ teaspoons fine sea salt

¼ cup olive oil

Directions

In a large pot add both chicken and vegetable broth, along with white wine and corn. Cover pot and bring broth to a boil for 5 minutes. Remove corn from broth and let cool. Slice the kernels off the cob. Using a food processor puree kernels along with 4 cups of stock in two patches. Strain the puree into a bowl, squeezing out all the corn liquid. Throw the kernel mash away. To the soup add half and half, lemon juice and 1 teaspoon fine sea salt. Chill soup for at least 4 hours before serving. Right before serving, place basil leaves into a boiling pot of water for a few seconds, strain and place in ice water to cool. Puree the basil along with oil and ½ teaspoon sea salt. Drizzle on top of soup the green basil oil right before serving.