My mom made this dressing, then my sister made it, then I made it and I keep making it. I think my new obsession with Tahini-Yogurt-Ginger Dressing is a response to the generous bowls of garden fresh veggies our neighbor drops off and those I happily buy at the bi-weekly farmer’s market. If you happen to be drowning in cherry tomatoes, greens, or really any vegetable at all, I suggest drizzling this creamy sauce overtop and digging in. I imagine it is just as good brushed across grilled chicken, steak, or mixed into potato salad. In fact, I’m certain it would taste great on almost anything.
Tahini-Yogurt-Ginger Dressing from this collection of summer dressings
Makes about 1 cup
2 tablespoon Greek yogurt
2 tablespoon tahini
2 tablespoon minced scallions or chives
3 teaspoons minced fresh ginger
Salt and freshly ground pepper
5 tablespoons lemon juice
8 tablespoons olive oil
In a bowl or jar, mix the yogurt, tahini, scallions and ginger. Add salt and pepper and then the lemon juice and olive oil. Stir or shake until thick and smooth.
Today I’m sharing my latest work for Food52, a perfect August dinner plan and the story behind it.
Here we are in the dog days of summer, the last hurrah, the final stretch. As a mother to two young boys, these remaining weeks of August are celebrated almost as grandly as Christmas. We head to Grandma’s beach house, settle in, and try to forget the impending backpacks and lunchboxes.
But as any busy parent knows, “vacation” with kids is not all frosé and beach reads. No, vacation with little ones is a full-on Olympic sport: Sleep is thrown off, thousand of pounds of beach toys are lugged down steamy paths, and regular routines are shaken up…(click here to read the full story and get the recipe.)
A friend of ours recently discovered a system of forrest paths, not far from our house, lined with wild blueberry bushes. We set out, two moms and four kids under six, to pick, snack, and explore our way through the humid afternoon. As you would imagine, most of the tiny wild berries ended up in the kids’ bellies and not in our kitchens. I think we may have brought home a total of 30 berries – ha! Although the foraging expedition was not a complete success, I still had my heart set on a summery berry dessert. In walks Blueberry Schlumpf…
I made my first dish of Blueberry Schlumpf a few weeks ago and have done so many times since. This simple, fruit focused dessert is about as simple as it gets calling for just a few common ingredients. And how can you resist the name!? Here is a picture of the finished product on the breakfast table (yes, it tastes just as good at 8 am as it does at 8 pm).
Blueberry Schlumpf from Food52
makes one 8×8-inch dessert
For the filling:
1 quart blueberries
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 a lemon, juiced (this was my addition)
For the topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter, cut into pieces
Preheat the oven to 350F.
Mix the filling ingredients and put into an 8-inch by 8-inch baking dish.
Mix the topping ingredients together roughly, so that it is still lumpy, and sprinkle over top.
Bake for 30 to 40 minutes then serve warm with vanilla ice cream.
A few notes:
-Mix the topping ingredients until all the flour is incorporated or it will be shaggy on top.
-How does a schlumpf differ from a crumble? Much less fruit to topping.
-For a crowd the recipe can be multiplied by 2.5 and cooked on a rimmed baking sheet for 40 minutes.
-A mix of berries or any one type of berry works great.
-If you happen to have leftover berries this summer the best way to freeze and preserve for the winter is to first place the berries on a rimmed baking sheet, freeze, then transfer the fruit to a freezer bag. This way the berries won’t stick together and become one giant mass.
We were at the farmer’s market this morning in the middle of a dense crowd of bodies when all of a sudden the sky opened up and the rain dumped down. At first Gray and I huddled under the small playground structure but then made our way, sprinting with arms full of greens and herbs and lemonade, to the shelter of the flower tent. The lovely flower girls “threw together” a small bouquet for us to take home. Now, we are inside warm and dry, sporting some serious rain/humidity hair, and wishing there was some Peach Cake left to nibble on.
I made this simple Peach Cake “Tatin” the other day when I was just really in the mood for peach cake. It is a simple but special recipe perfect for a late summer party or a “just because it’s summer” dessert.
Peach Cake “Tatin”
makes 1 cake
6 tablespoons unsalted butter, at room temperature, plus more for greasing the pan
2 peaches, peeled and cut into wedges
1 3/4 granulated sugar, divided
1/3 cup sour cream
1 lemon, zested
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
First, preheat the oven to 350 degrees F. Generously butter a 9-inch pie dish and arrange the peaches in the dish. Next, combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don’t stir. Pour evenly over the peach slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the peach slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a peach slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature