lattice top peach pie with ginger

From Brooklyn Supper by Elizabeth Stark

August 18, 2010

Peach was the first pie I ever made well. It’s the taste of midsummer, with tangy, sweet, and even gooey peach flavor. I like mine simple, with plenty of zest, a squeeze of lemon, and here, the warming presence of ginger. Comfort food for summer, wrapped in an elegant crust.

This pie used really ripe, smallish peaches. They were so ripe, in fact, that I peeled the skins right off with my hands. I really only peel my fruit when I want things to be extra fancy. In this case, it was just really easy to do. Watch the liquid content of your filling, and hold back the juices if the filling looks at all mushy.

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baked eggs with greens and mushrooms

From Brooklyn Supper by Elizabeth Stark

August 14, 2010

Initially conceived as a way to use lots of greens, it turns out this recipe is also really, really delicious. After all my talk of loving the simple fresh ingredients of the season, I am starting to pine for oven made, multi-step dishes. Also sweaters, rain, and foliage.

This is a versatile recipe, and will easily accommodate variation. I would encourage you to swap out whatever you have around. If you are not as interested in the whole baking or egg thing, the sauteed greens alone were quite good. The simple saute could be easily made vegan by using olive oil instead of butter.

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cherry tomato confit

From Brooklyn Supper by Elizabeth Stark

August 5, 2010

The Brooklyn Supper garden doing pretty well despite the crazy east coast heat. The tomato plants, while still producing heaps of fruit, start to look kind of doomed this time of year. I used to get really stressed and comb the internet for remedies, but really, I have the space I have, and I’d prefer to just let them do what they’re going to do and get on with my life. Last year I made these self watering containers, and the consistent moisture really helps. We have two green zebra plants, one yellow plum, and one sugar lump, and they have been keeping us in tomatoes for over a month.

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marinated beets

From Brooklyn Supper by Elizabeth Stark

August 3, 2010

Thanks to the unyielding bounty of our awesome Paisley Farms CSA, we are replete with beets. As of Sunday, the Brooklyn Supper refrigerator contained three bunches of beets and two bunches of beet greens. I had tossed around several recipe ideas, such as beet jam, which seemed mysterious and interesting, or pickled beets, always a winner, but really I just wanted to enjoy unmediated beet-ness. Cue marinated beets. This simple recipe showcases summer beet flavor at its peak.

Go to Brooklyn Supper for recipe.

purslane salad with cherries and peaches

From Brooklyn Supper by Elizabeth Stark

July 27, 2010

I spent my lunch yesterday wandering around the Union Square farmers market. I was in search of purslane, but also wanted to ferret out the widest array of peak season ingredients. I found the purslane, big bunches of herbs, peaches (buzzing with bees), and the last of the season’s cherries.

The benefits of purslane have been covered here before. Apparently a weed, it is very healthful with a ton of omega-3 fatty acids. Since it’s a succulent, it is extremely hardy. The thick leaves handle the weight of ripe summer fruit very well; they also can take on a ton of acidity without wilting in the least. Tender purslane is robust, without being chewy or fibrous at all. Since salads are especially flexible, use this recipe as a guide for incorporating whatever seasonal fruits and vegetables you have around.

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panna cotta with lime, ricotta, and thyme

From Brooklyn Supper by Elizabeth Stark

July 21, 2010

Thyme, lime, ricotta panna cotta. That’s what we called it the night it was served. However awkward the name, I found the flavors very compelling. Subtle, creamy, and tangy, with mild, grassy thyme undertones. Served with an easy balsamic reduction, it’s nearly sublime. A bonus feature is that this fragrant panna cotta requires minimal cooking. All around panna cotta is an ideal summer dessert.

Go to Brooklyn Supper for recipe.

quick pickled cherries and cucumbers

From Brooklyn Supper by Elizabeth Stark

July 18, 2010

I want my quick pickles to be quick. That should go without saying, but I like a turnaround time of hours, not days. I also have strong preference for things that taste good, and these do that too. The vinegar melds with the cherries’ sweetness, for a bright take on sweet and sour. The kirby cucumbers, on the other hand, are clean and crisp, with a gentle lemony tang. Pour some vino verde and enjoy the summer night.

Go to Brooklyn Supper for recipe.

black raspberry tart

From Brooklyn Supper by Elizabeth Stark

July 10, 2010

Brian and I got some sad news this week, so we’re doing our best to enjoy the little things in life. I’ve been cooking simply and enjoying the abundance of the season. I even made a tart. Usually, I bake at will during the hot summer days, only slightly guilty about the air conditioner that makes it possible, but the air conditioner has been broken for a week. Undaunted, we sat out on the roof deck while the oven worked its magic.

I pointed the fan out the window, cranked the oven up to 400 degrees, and worked as fast as I could to get the tart into the oven as quickly as possible. The crust is forgiving of humid, gluten-forming conditions, and the shell does not need a pre-bake. After 30 minutes in the oven the tart is done. Light dough, and tangy, just-ripe fruit. A simple, perfect summer dessert.

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cherry and balsamic ice cream

From Brooklyn Supper by Elizabeth Stark

June 29, 2010

Strawberries used to be my favorite, and every summer I ate copious amounts of fresh strawberries straight from the berry patch, strawberry shortcake, and every birthday, a strawberry flavored birthday cake with strawberry frosting. There’s also Strawberry Shortcake herself. Is she responsible for my obsession? If so, the world might be seriously in need of some vegetable-themed characters. But that’s a discussion for another day.

I am writing at length about strawberries as a means of letting them go. I just don’t love them any more. It might be me or the inferior berries produced by the New York spring, but the magic is gone. And that’s alright since it gives me even more time to obsess over cherries. This time around I made cherry balsamic ice cream. It sounds amazing right? Maybe? The results were highly edible, if not good, but definitely not recipe material. There are kinks. Such as the color. No one wants to eat puce ice cream. Or the flavor--not quite cherry-y enough.

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bitter greens with radish and egg

From Brooklyn Supper by Elizabeth Stark

June 26, 2010

I am happy to tell you that my abundant CSA anxiety has already set in. It’s early this year, but we have more leafy greens, lettuce, and radishes than we know what to do with. We went with Paisley Farm for our share and, 3 weeks in, their food is fantastic. So far, we are thrilled with everything, and trying to eats greens as fast as we can.

As a means to consume all this roughage, I’ve resorted to very well-dressed salads. I usually prefer my dressing on the light side, but these days I need sogged leaves so I can fit more into our salad bowls. Must. Eat. Salad.

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