nectarines

Personal, Appetizer, Gluten Free, Summer, Salad

NECTARINE, TOMATO + BURRATA CAPRESE

It's a version of the same conversation we had at our old apartment when I was pregnant with Curran. As a couple, you become so used to the cadence that is just the two of you. There is both quiet and dance parties and nights when you feel like cooking and others when it's refreshing to get dressed up and go out. Before kids, it's hard to imagine how he, she, they, will fit in to a rhythm that is not always easy, but familiar. But somehow, and not without tears and grace in the adjustment, it's as if I don't remember our son not being here. I don't pine for the quieter days or cleaner floors or less expensive grocery bill. I never felt something was missing, but he makes us feel more whole. "What will it be like with another little person around here?" I ask. It's more rhetorical. I don't expect Hugh to have the answer but suppose by asking, I want him to tell me it's going to be alright, that we can do it, that we will adjust just like we did the first time and he does. 

There is a big sliding mirror behind our bathroom sink and not a beautiful one. It is heavy, hard to open and has a yellow gold trim dating it's origin to the 70's when the house was built. I stand profile to it to take in the shape of my belly. My thighs and hips are showing the lack of exercise and bean and cheese burritos that have taken the place of my pre-pregnancy gigantic green salads. Same song, one year later, I feel like I was just doing this? I was. My body has carried a child, now growing another one, and in my own self consciousness' that can often steal all of the joy from those magical feats, I remember the work that that belly, thighs and hips are doing. The growing and the nursing, your body doesn't feel like your own for well over a year and I think it's ok to find that a little crazy making. I am growing a little girl, our daughter, and vanity aside, it's the most magical process. It feels different this time - harder, hungrier, less beautiful, if I may be so honest. They are babies and then they are PEOPLE! Curran has his own language that we can sometimes understand and gives hugs with a little pat and deduces that any toy that does not move or make noise needs a battery ("mommy. daddy. bowerry?"). He waves at airplanes and dislikes the car seat and really likes to throw things "awey". I, we, are completely taken by him. How does one do that twice?!?! So much to process and anticipate but come January, we will be welcoming a baby girl to the family and I may just burst from how completely I love my babies. 

Thank goodness I do recipe development for work because it forces me to cook when I otherwise can easily talk myself out of it lately. Ashley and I have been developing recipes for Electrolux this past year and they have a seriously delicious looking collection going on over there now. Because it has been blazing hot here and the less heating elements I have to turn on, the better, I wanted to point you towards this super simple salad. I realize we're seeing the end of stonefruits and tomatoes now but they are still sweet and juicy so get to it. 

NECTARINE, TOMATO + BURRATA CAPRESE

Serves 2-4

The full recipe can be found at Live.Love.Lux. along with a heap of other great tomato recipes this month. Think of this as less of a recipe and more an assembly of produce and creamy cheese at it's best. I like this with a bit of balsamic too or pile the goods on garlic rubbed toast. 

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Dessert, Summer

NECTARINE TART WITH RYE-CORNMEAL CRUST

nectarine_tart_01.jpg

I'm dog earring interesting recipes in food magazines like a crazy lady. I have a catering job coming up and a particular mini-person has kept me from cooking all that much. Simple things, I have managed to get basic dinners together, but I haven't tried many new items unfortunately. Curran doesn't really like napping, I'm tired, so I eat a lot of brown rice and defrosted wild salmon patties and don't mind because I know this is a season. Ok, actually I cry a lot about it because I want him to get rest so he's happy and his brain grows, but Hugh reminds me it's part of figuring out this parenting thing and we'll turn a corner at some point. You'll miss naps one day, tiny sleep-resister. Anyway, dessert. I've been peeking around to try some new things and I thought these individual tarts in Food+Wine looked great. I haven't had the greatest luck with tart dough, regardless of the printed recipe, so I gave these a run through before putting them on the menu and I approve. I haven't baked much with rye flour but it is perfect here, a tad more flavor than all purpose, and I'm intrigued to try it in other things. The crust is excellent - quite buttery (likely why it's excellent) which makes this perfect for a special occasion.

Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen

NECTARINE TART WITH RYE-CORNMEAL CRUST // Makes 4 smallish tarts

Crust recipe adapted from September 2014 Food + Wine 

I used nectarines because the ones at our local farm are still incredible. If stonefruits are gone where you are, the original recipe suggests apples and I'm sure that would be great too. Note, I had creme fraiche on hand so made this creamy garnish but a scoop of vanilla bean ice cream would be just as nice and one less step.

  • // Dough //
  • 1 cup unbleached all purpose flour
  • 3/4 cup rye flour
  • 1/4 cup cornmeal
  • 2 Tbsp. natural cane sugar
  • 1 tsp. sea salt
  • 14 Tbsp. cold, unsalted butter, cubed
  • 1/3 cup ice water
  • // Filling //
  • 3 ripe nectarines
  • 2 ripe plums
  • 1/2 a vanilla bean, split and seeds scraped
  • 1 Tbsp. fresh lemon juice
  • quick grate of fresh nutmeg
  • 1/4 cup natural cane sugar, divided
  • 2 Tbsp. unbleached all purpose flour
  • Turbinado Sugar, for sprinkling
  • // Maple Creme Fraiche //
  • 1/3 cup creme fraiche
  • 1 Tbsp. real maple syrup
  • 1/8 tsp. almond extract
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen

For the dough, in a food processor, pulse both flours with the cornmeal, sugar and salt. Add the cold butter and pulse until the mixture resembles coarse meal with flecks of butter. Sprinkle the ice water over the mixture and pulse until it just comes together (you should still see flecks of butter). Transfer to dough to a work surface, gather it together, quarter it and form four small disks. Wrap the disks in plastic wrap and chill at least an hour. This can be done a few days in advance. 

For the filling, slice the nectarines and plums thin. In a large mixing bowl, combine the cut fruit with the vanilla bean, lemon juice, a quick grate of nutmeg, 2 Tbsp. of the cane sugar and toss to combine. 

Preheat the oven to 400' and line a baking sheet with parchment paper. Combine the 2 Tbsp. of flour and 2 remaining Tbsp. sugar in a ramekin. On a well floured work surface, roll out the dough balls 1/4' thick into roughly 6" circles. Spread a little bit of the flour/sugar mixture in the center of each dough circle, leaving a 1/2" border. Place a pile of fruit on top of the flour circle (be generous and pile high, it'll shrink down). Gently fold the edges of the dough up around the fruit, leaving the center open. Pinch the tears of the dough together to seal and transfer them to the baking sheet. Brush the tops of the dough with a little water and generously sprinkle the whole top with turbinado sugar. Bake for 30-35 minutes until the tops are golden brown and crisp. Let them sit for a minute and then transfer to cool completely on a baking rack.

While they cool, stir together the creme fraiche, maple and almond extract (a little goes a long way, you need just a couple drops). Serve each tart with a dollop of cream. These are best enjoyed the day they are made but they will keep covered for two days and could even be freshened up in a toaster oven when needed.

Nectarine Tart . Sprouted Kitchen
Nectarine Tart . Sprouted Kitchen
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Side, Salad, Entrée, Gluten Free, Summer

GREEN SALAD OF NECTARINES, CORN + PEANUTS

Green Salad of Nectarines, Corn & Peanuts . Sprouted Kitchen
Green Salad of Nectarines, Corn & Peanuts . Sprouted Kitchen

Not in the head space to write much, but I wanted to share this salad we had at a backyard dinner with friends last week before another weekend passed. It was the perfect late summer salad - a place for those sweet nectarines that I cannot get enough of (also been throwing them in my morning steel cut oats with cardamom and salted pistachios. Recommended). It was one of the better salads I've thrown together, perhaps because I wasn't expecting it to be such a delicious and easy combination. I feel like a much better cook when I am not trying hard to be a good cook...that must make sense for those of you who write recipes and blogs about food. It's annoying really, and maybe the demon of people who do creative work for a living. Anyway, here is the recipe, give or take, and I'm wishing you all a full weekend ahead. Heidi's salad looks amazing, I want these wraps, Ashlae's cookies and will never pass up a berry crumble. Go eat outside!

Green Salad of Nectarines, Corn & Peanuts . Sprouted Kitchen
Green Salad of Nectarines, Corn & Peanuts . Sprouted Kitchen

GREEN SALAD OF NECTARINES, CORN + PEANUTS // Serves 4

The first time I made this, I used a mix of baby arugula, kale and romaine. You really can use any greens you like, but if you go with something sturdy like kale, cut it with another soft lettuce as well. For aesthetics and texture contrast, I'm a proponent of mixing lettuces and greens. 

When a dressing is this simple, I (lazily, because I don't want to wash another bowl) drizzle everything on top and just toss it well to distribute. Do as I say, not as I do and whisk it all before it that sounds a little haphazard to you. I like to live on the edge and risk a mouthful of mustard in one bite. 

  • 2 tsp. coconut oil
  • 1 ear of corn
  • 1/4 tsp. smoked paprika
  • 4 cups chopped red leaf lettuce
  • 4 cups mixed greens (I used a 'power green' pack)
  • handful of roughly chopped cilantro
  • 1 ripe necartine, diced
  • 1 shallot, finely minced (about 2 Tbsp.)
  • 1/2 cup crumbled feta, plus more for garnish
  • 1/2 cup roasted and salted peanuts, plus more for garnish
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. white balsamic vinegar
  • 1 tsp. agave nectar
  • 1 tsp. dijon mustard
  • sea salt and pepper
Green Salad of Nectarines, Corn & Peanuts . Sprouted Kitchen
Green Salad of Nectarines, Corn & Peanuts . Sprouted Kitchen

in a small pan, heat the coconut oil over medium high heat. Cut the corn kernels away from the cob and add them to the hot pan with a sprinkle or salt and the smoked paprika. Saute, only moving once or twice so the edges char, for 2 minutes. Turn off the heat and let the corn cool completely. 

In a large salad bowl, combine both greens, cilantro, the diced nectarine, shallot and half of the feta, peanuts and cooled corn. Whisk the olive oil, lemon juice, white balsamic, agave, mustard and a pinch of both salt and pepper. Dress the salad as desired and sprinkle the remaining feta, peanuts and corn on top. Serve immediately. 

Green Salad of Nectarines, Corn & Peanuts . Sprouted Kitchen
Green Salad of Nectarines, Corn & Peanuts . Sprouted Kitchen
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