Sometimes I pull together inspired dishes, where I plan out days in advance and visit multiple locations to get all the right ingredients. And other times, I rummage through the kitchen cupboards, fridge and freezer to find whatever ingredients I can for a quick meal. This is one of the latter times, but its no less delicious than if i'd planned it for days.
There's nothing I love more than a summer pie. Sweet, succulent fruit, encased in flaky pastry - it perfectly epitomizes the late summer months. But pie can be an arduous task, and on hot summer days do not let themselves to toiling in the kitchen.
So this version - with a little work, sure - has an easier tart crust, and a simple streusel topping - no need to roll out another top crust. I always use nectarines because I don't want the extra effort of peeling of the skin of peaches. You could also throw in some berries or other stone fruits like plums for some variety.
Quick suppers are the name of the game in summer, and ones that use the season's bounteous produce, like zucchini and other summer squash, get bonus points. This super simple dish calls for just a few ingredients, but uses them all to their utmost flavor power. Sweet summer zucchini provide the base, but you can use other vegetables of your choosing. Minced garlic cooked briefly imparts a big flavor - don't add it too early or it will burn quickly.
I don't really need to sell you on the joy of ice cream in the summer, do I? Let's face it, I'm hardly the first to recommend such a thing. But in case you need a little convincing, 5 minutes of work can award you with a creamy, tasty, tangy and basically perfect frozen treat, even without an ice cream maker. If you do have one, you can pour this mixture in it to freeze, but it will still be delicious if you don't. Using fresh lemon juice will give it an extra boost, but the bottled stuff works well too.
Now that the Nine Days is just about over, it is time to get back to eating meat. Well, in this case, chicken. But it's still ridiculously hot out, so I prefer to keep the oven off, as cooking on the stovetop gives off less heat into the room (or at least that's what I tell myself).
This weekend is the start of the Nine Days, when observant Jews abstain from both any meat products or wine. So while you're switching your chicken and steak for mac and cheese or fried tilapia, you can pair your dinner with this delicious, indulgent cheesecake.
The base and crust are super simple, but topping them with both a swirl of chocolate ganache and sticky caramel brings it to a whole new level. This is one dessert you'll want to bring back throughout the year - and of course at Shavuot.