Peach and Raspberry Crisp

Posted on September 4, 2011 by Four Cooking Together

My all-time favorite dessert is a fruit crisp topped with vanilla ice cream, and there’s no better filling than fresh peaches with bursts of sweet, red raspberries. Crisps are among the loosest, easiest desserts to pull off in a hurry, especially if you keep some of the topping ready in the fridge. It will store well in an air-tight container for a week or more.

This crisp is easy to vary. Try blueberries instead of raspberries. Nectarines instead of peaches. Or a mound of mixed berries, such as raspberries, strawberries and blackberries.

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The Flavorful Magic of Herbs

Posted on August 31, 2011 by Four Cooking Together

Purple Thai Basil flower spikes in our kitchen garden.

“How can I possibly use an entire bunch of ____________? “

(Fill in the blank with fresh herb of choice)

This is a common query among farmer’s market shoppers and CSA participants. For an herb lover like myself the simple question becomes complicated to answer, since so many possibilities spring to mind. In our kitchen fresh herbs are employed on a daily basis, so we easily consume full bunches without much thought. In addition to our farm bag we’re also blessed with a garden bed filled with aromatic basil, thyme, chives, parsley, oregano and more. Clearly we jumped on the fresh herb bandwagon years ago.

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Moroccan Carrot Salad

Posted on August 31, 2011 by Four Cooking Together

Many Moroccan carrot salads rely on cooked veggies—I prefer using the raw roots. Try tossing in a few mint leaves too, if you have them. A trick for julienning: use an OXO handheld julienne peeler. The tool turns out long, thin strips like magic. Otherwise, a sharp knife does the job as well. To make the task easier, first cut peeled carrots lengthwise, into long, thin strips. Then cut those slices lengthwise into thin, parallel strips.

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Panzanella (Italian Bread and Tomato Salad)

Posted on August 31, 2011 by Four Cooking Together

This salad is full of robust flavor and texture—built from the seasonal bounty of summer. There is ample opportunity to improvise, too. Try adding or substituting any of the following: roasted peppers, artichoke hearts, celery, fennel, fresh herbs like parsley or chives, arugula, green beans, garbanzo beans, feta or fresh mozzarella cubes. Use your imagination—fueled by pantry, fridge and garden surplus.

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Greek Style Crostini

Posted on August 31, 2011 by Four Cooking Together

(6 servings)
Crostini isn’t Greek, but comes from neighboring Italy. However, once you discover the delicious convenience of these toasted bread bites loaded with fabulous flavor, you’ll be dreaming up your own versions inspired by world cuisine.

Ingredients:

Baguette or other crusty artisan bread
Extra virgin olive oil
One large garlic clove, cut in half
2 cups seeded, peeled, diced cucumber
¼ cup minced red onion
2 cups quartered cherry tomatoes
½ cup chopped kalamata olives
½ cup finely diced feta
¼ cup extra virgin olive oil
2 Tbsp lemon juice
½ tsp dried oregano
Salt and freshly ground pepper

Method:

Whisk together ¼ cup olive oil and lemon juice. Add oregano and salt and pepper to taste. Set aside.
Slice baguette into ½ inch thick slices. Place on a baking sheet, brush both sides with olive oil, and bake at 350 degrees until toasted on both sides (turn once). Alternatively grill on a grill pan or gas grill. Remove from oven/grill and cool. Rub one side of each toast with cut garlic clove.
Combine cucumber, onion, tomatoes and olives in a bowl. Toss with dressing to coat. Add feta and carefully combine.
Place a large spoonful of topping onto each toast. Serve immediately.