Final Fling: End of Summer Bites

There’s still time to enjoy the best of summer, without resorting to “it’s complicated.” With flavors at their peak, keeping things simple is the best way to go.

For starters, heirloom tomatoes are worth every penny. So splurge one last time! Simply season with olive oil, salt and pepper. Or slice and serve with fresh avocado (a winter crop in summer’s clothing) or goat milk yogurt and basil.

Peaches are best undressed. While I love a good cobbler or pie, the best way to enjoy them for dessert on warm summer nights is au naturel.

For a refreshing hors d’oeuvre that takes no time, slice a cucumber and top with smoked salmon. Party bonus: The colors will pop on a buffet table.

Mixed company? The options above will make it easy for all dietary persuasions to partake!

Gimme S’more

I knew these heart-shaped marshmallow s’mores would be cute, but I was pleasantly surprised by what a crowd pleaser they were. Don’t let a lack of a campfire prevent you from indulging, either.

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The prep was super easy too. Simply stack chocolate bars on a graham cracker, top with one heart-shaped marshmallow (ordered on Amazon) and broil in the oven until melted and golden.

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A special thanks to TheCakeBlog.com for sharing the idea on Pinterest!

My Week in Food

Belated birthday feast at Mulvaney’s Building & Loan in Sacramento, beginning with House Smoked Salmon

House Smoked Salmon @ Mulvaney's B & L

Hand Cut Fettuccine

Hand Cut Fettucini @ Mulvaney's B & L

Sunday dinner at home: Southern Pulled Pork with Mashed Potatoes (swapped chardonnay and water for vinegar)

Exploring the Mission: Turkey Sandwich at Goody Goodie Cream and Sugar

Turkey Sandwich @ Goody Goodie Cream and Sugar

Saturday date night at Scratch in Mountain View; starting with Ahi Tuna Nicoise

Ahi Tuna Nicoise @ Scratch

Macaroni and Cheese (Best ever, according to David)

Macaroni and Cheese @ Scratch

Lava Cake

Lava Cake @ Scratch

Summer Fruit Love Fest

Stone fruit and berries continue to dominate my meal planning. This weekend was no exception. By request, my mom showed me the steps to make an apricot pie so I’m armed and ready to make the next one at home. See the “fruits” of our labor…

We also experimented with an ad hoc blueberry compote to serve on waffles, in place of syrup. To make the compote, I combined fresh blueberries with strawberry jam in a small sauce pan over low heat, and added a little extra sugar to make sure the finished product was thick enough.

Also, I put overly ripe fruit to use in an apricot, plum, and strawberry cobbler using the recipe for “Summer Berry Crisp” from the Epicurious iPad app – with a few modifications, of course.

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