Monthly Archives: August 2013

last taste of summer…

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It feels like summer passed in the blink of an eye here in Munich this year. Last week blue berries, peaches and nectarines lined every fruit stand here in the city. I love this time of the year. The time when summer is ending and your trying to get that one last taste before the cooler air sets it…

Nectarine and Blueberry Crisp Nectarine and Blueberry Crisp2 Nectarine and Blueberry Crisp3

For my last taste of summer I made some nectarine and blue berry crisp with vanilla ice cream. Nothing brings you back to being a kid than something like this. Here is what I did :)

Ingredients:

filling:

4 ripe nectarines

couple handfuls of blue berries

1/4 cup sugar

1/4 tsp nutmeg

topping:

1 cup old fashioned oats

1/4 cup brown sugar

4 tbsp butter

1 tsp cinnamon

1/2 cup all purpose flour

Pre-heat oven to 375 degrees. In one bowl combine blue berries, sliced nectarines, white sugar, and nutmeg. Set aside. In a separate bowl combine oats, flour, brown sugar, cinnamon, and butter and mix together with hands until the topping mixture sticks together in small clumps.

Put fruit in bottom of oven safe baking dishes and sprinkle topping mixture on top. Bake until fruit is bubbly and topping is a golden brown. (about 45 min) Let cool for a few minutes and top with vanilla ice cream and serve warm. (also tastes great the next day cold ;)

summer veggie bruschetta.

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This is by no means a food blog, but my love of food and cooking certainly inspires my photography at times. After attending Aran and Nadia’s workshop in Italy I find myself wanting to explore food photography even more as well as document some of the things I create in the kitchen. (I tend to forget some really good things I’ve made!)

So this week I had a bunch of summer veggies I needed to use up and this is what I came up with… and let me tell you, it was really really good.

Summerveggies

This recipe could obviously be moderated in many ways, but here is what I did:

Ingredients:

-Italian bread

-1 eggplant

-2 zucchini

-1 large onion

-1 can tomatoes

-olive oil

-salt and pepper

-crumbled goat cheese and basil for garnish

First I sliced and salted the eggplant to release some of the bitter juices. Set aside. Then diced the onion and zucchini and put in oven safe dish. After about 20 minutes I dried the eggplant and diced it as well adding it to the other veggies. I tossed the veggies with olive oil, salt and pepper and cooked them in the oven for about 30 minutes at 350 degrees (stirring about every 10 minutes). When they were just about done I added the can of tomatoes and cooked for another 5 minutes.

Afterwards I grilled (or toasted) thick slices of day old Italian bread and topped the bread with veggie mixture, crumbled goat cheese and fresh basil. A fairly simple dish but with really amazing flavor! Not to mention a great way to use up some of your veggies :)