In the height of summer.

She read Lucky Peach while making a peach crumble for friends

On a Saturday in August, I was home in NYC. A rare occasion for a beach and summer loving gal. After the wonderful brunch (a meal I usually deplore), I headed to the Union Square Greenmarket, almost a home-away-from-home. A place where my mother took me when I was young every chance she got – her office being very nearby and her love of food ruling all. Plowing through the fresh and colorful high summer produce, I happened upon juicy, smiling, sunny peaches. A peach crumble was in the near future…

I adapted this recipe from Orangette. Deleting the cinnamon and ginger (unnecessary and too overpowering for such a bright fruit) and adding ground almonds for depth and nuttiness. This recipe can be adapted for all summer fruits.

For the peaches:
2 Tbsp. lightly packed brown sugar
1 ½ Tbsp. all-purpose flour
8 to 10 ripe peaches, pitted and slices

For the topping:
Scant ¾ cup granulated sugar (about 4 to 4 ½ ounces)
1 cup all-purpose flour

1/2 cup ground almonds

1 tsp. baking powder
¼ tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted

Position a rack in the center of your oven, and preheat the oven to 375°F.

In a medium bowl, whisk together the seasoning for the peaches: the brown sugar, and flour. Add the peaches, and gently stir to coat. Arrange the peaches evenly in an ungreased deep 9-inch pie plate.

In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, ground almonds, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the peaches.

Spoon the butter evenly over the topping, and bake for 30 to 35 minutes, until the top is browned and the peaches yield easily when pricked with toothpick. Cool.

Serve crumble warm or at room temperature, with crème fraîche or unsweetened whipped cream.

Yield: about 6 servings

Note: To reheat leftovers, it’s best to do it slowly, in an oven set to 300 degrees.

Seasonal obsessions: End of Summer

Heirloom Tomatoes


Shishito Peppers


a healthy obsession

It’s my favorite time of year for tomoatoes! Heirlooms are running rampant through the green markets and into my tummy. I’ve been eating them for days and I can’t won’t stop. They are in their peak and I love to buy a healthy pound of all sorts of Heirlooms, cut them up into one inch pieces for easy mouth access and then douse them in the best olive oil and sea salt. Simple. It’s a taste of God’s love. My faves are the Green Zebra, The Black Krim and Mr. Stripey. I’m itching for some right now.

My other, total and utter obssesion is Shisito peppers. My mouth is watering just thinking about these scorched beauties. Shishito’s are a Japanese green pepper (not a chili pepper) than are about $6 a pound and worth every. Single. Penny. Did you hear me? EVERY SINGLE PENNY. All you need to do is heat up a wok (or similar pan contraption), let it get hot, pour in some olive oil, let it get hot (but don’t burn it), then saute the peppers on high heat for about 5 – 10 mins until they blister and burn. MWAHAHAHA. Then put the pepper into a bowl and toss with coarse sea salt. Eat with your fingers. Seriously. Just pop them. I’m getting all fuzzy and funny just thinking about it. MWAH.

Article Wrap Down: vol. II

bromance: red wine and books

– Thank the lord. Here’s a rundown of ALL the pizza slices in Park Slope.

Big Hair is back. YAY. I have HUGE hair. Most excellent.

– A 12 year old featured his award winning Fracophilean burger recipe on The Today show. Looks ridic. Not kidding.

– NYP features the Most Exclusive Dishes. I, for one am dying to try Eric Ripert’s Piballes dish. Piballes are baby eels which he prepares delicately by sauteeing them in olive oil with garlic, diced red pepper, parsley, espelette pepper, lemon juice and chopped parsley. At $100/plate, that’s pretty exclusive.

Edible Legos. If these taste anything like Gushers, I’m down.

– Top 10 Summer Eats per Ed Levine. ( I second the Alidoro sandwich…JB, xo)

– Must go-to resto’s? Zagats answers

A wise man once said…

Like the summer breeze
I am not bound by the law
Give me Campari

After a brief discussion last night with KG on the benefits of Campari, I bring you one of the best drinks of summer…taking a sip of this sophisticated, bitter, citrus-y cocktail always brings me to the beaches of the Amalfi Coast where Leonardo DiCaprio is stroking my hair and Puccini is playing in the background…err, here’s the recipe:


1 1/2 oz. Campari
1 1/2 oz. Sweet Vermouth
Sparkling Water or Club Soda
Lemon Peel

Combine the Campari and vermouth in a chilled highball glass filled with ice, fill with the sparkling water or club soda and stir. Garnish with the lemon peel.