Tuesday, July 5, 2011

peach, apricot, and blueberry cobbler

peach, apricot, and blueberry cobbler

Should you find yourself in a precarious situation with too many peaches (a common occurrence in this household where we love summer produce), you must, at once, head over to the kitchen and make cobbler. It’s really an unwritten rule of summer. Make a note, don’t forget it. You can thank me later.

Cobblers are delicious, but beyond that, they are forgiving – they look better imperfect, slightly scraggly. Summertime pie crusts, though I love them beyond words, can be a bit finicky. They love the cold, but summers here tend to be hot, sticky – an enemy of cold-loving crusts. Even though I have pretty much gotten my summer pie production under control, there are times when you don’t have the hours to chill the crust before rolling it out. Sometimes, you up and decide you want to make dessert and there is fruit that needs to be rescued. So on days when I don’t have a pie crust hanging out in the fridge, or if I have simply forgotten to take the crust out of the freezer, cobblers are a beautiful, beautiful thing.

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Sunday, July 3, 2011

roasted salsa

roasted salsa

Come tomorrow, I suspect many of you will be firing up your grills and having a celebratory cookout. I have one thing to say to all of you planning on doing this – I am extremely jealous. We, urban dwellers, try as we might to boast that city living is the way to go, are actually quite jealous of all the backyard fun everyone else is having. Which is probably why New Yorkers love to invite themselves over to summer houses, suburban havens, and anyone in the tri-state area lucky enough to own a grill (there are some lucky balcony owners out there).

This Fourth of July, Andrew, Russell, and I will be grill-less, but that won’t stop us from celebrating in as much style as we possibly can, with fried chicken, corn on the cob, and blueberry cobbler. Really, we’re just trying to make our friends with grills jealous (far fetched as that may be). When life does not give us grill, we deep-fry instead.

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