Summer Recipes

Strawberry Shortcake

May 14, 2015
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strawberry shortcake

Serves 8-10




2 pints ripe strawberries, washed and quartered- $4.00

½ cup fresh orange juice- $0.40

4 cups all-purpose flour- $0.96

½  cup sugar- $0.24

2 tablespoons baking powder

Pinch (1/16 teaspoon) kosher salt

1/2 cup cold butter (1 stick), cut into chunks- $1.64

1 cup well-shaken buttermilk-  $0.56

1/2 cup cream, plus more for brushing- $0.75

Finely grated zest from one lemon


     TOTAL: $8.55




1. Preheat oven to 400°F.

2. Macerate the strawberries in the orange juice. Set aside.

3. In large bowl, sift together the flour, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.

4. In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.

5. Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.

6. On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.

7. Whip cream until foamy.

8. Split the biscuits as you would an English muffin. Place on a plates. Spoon some berries and juice over the bottoms, top with whipped cream and replace the biscuit tops.



Oct 27, 2014
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Serves 4



2 Tbs. harissa or other chili paste

2 tsp. tomato paste

2 large red peppers, diced

4 cloves garlic, finely chopped

1 tsp. ground cumin

5 large, ripe tomatoes, chopped (canned are fine)

4 large eggs plus four yolks

1/2 cup Greek-style yogurt



1. Heat 2 Tbs. olive oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin and a sprinkling of salt. Stir and cook for about 8 minutes, allowing the peppers to soften.


2. Add tomatoes, bring to a simmer, and cook another 10 minutes until a thick sauce forms.


3. Make 8 little dips in the sauce. Carefully break eggs into the dips. Do the same with the yolks. Place a lid on the pan and cook for 8 minutes or until the whites are set but the yolks are still a bit runny.


4. Serve with a dollop of yogurt and a piece of pita bread to soak up the sauce.



Peach Galette

Oct 27, 2014
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Serves 4-6



1 1/4 cup flour

1 1/2 teaspoons sugar

1/2 teaspoon salt

1 stick butter, cut into small (1/2-inch) cubes, chilled

1/4 cup of ice water (maybe more)

3-4 peaches, pitted and sliced

3 tablespoons sugar

1 egg, beaten

1 tablespoon butter, melted



1. Preheat oven to 425F.


2. Make the crust dough. In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.


3. Turn out onto a clean surface. Use your hands to form into a disc. Do not over-knead. Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for at least 30 minutes.


4. Thinly slice peaches, toss to coat with sugar.


5. Whisk egg in small bowl and set aside.


6. On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.


7. Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter. Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, use a pastry brush to coat the dough with an egg wash.


8. Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.



Rainbow Frittata

Oct 27, 2014
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Serves 8



8 large eggs

1 medium zucchini, diced

1 yellow zucchini, diced

1 red pepper, diced

1 onion, diced

1 cup grated Parmesan cheese

1/2 cup chopped parsley

2 Tbs. olive oil

Salt and pepper



1. Preheat broiler


2. Beat eggs until frothy. Add cheese, parsley and 1 tsp salt


3. In a large oven-proof sauté pan, sauté onion until soft


4. Add red peppers and cook until tender, about five minutes


5. Add squash and cook a few minutes more, until all vegetables are tender.


6. Add egg mixture to pan. Cook at medium heat until barely set. About seven minutes.


7. Transfer pan to broiler. Broil for a minute or two, until top of frittata is nicely browned. Serve.