Farmers’ Market Box July 14th, 2022

This week’s local produce and featured farms:

• Yellow Peaches – Nicholas Boldt Farms
• Chinese Eggplant – Fresno Evergreen
• Baby Orange Carrots – Dacquisto Family Farms
• Rainbow Chard – Tamai Farms
• Cauliflower – Black Sheep Produce
• Blue Lake Beans – JR Organics
• Mixed Summer Squash – Black Sheep Produce
• Romaine Lettuce – Dacquisto Family Farms

Farmer’s Choice

• Dancing Demon Pluots – Nicholas Boldt Farms
• Basil – Dassi Farms
• Beefsteak Tomatoes – Dacquisto Farms

Farmers’ Market Box Recipes:

Grilled Yellow Peach Salad

Serves 4

This is a great salad, feel free to sub in your favorite stone fruits here, nectarines are delicious, as well as plums. Also, use your favorite cheeses here. Buratta is a classic, but blue cheese, feta, and herbed goat are also delicious.

1/2 pound yellow peaches
Raw sugar
One head Monte Carlo romaine, washed and spun dry
1/4 cup rice vinegar
1 tablespoon honey
1/3 cup vegetable oil
Salt and pepper
1 cup crumbled goat cheese

1. Preheat the grill or a grill pan. Cut the peaches in half and remove the pit. Dip the cut sides into the raw sugar, and grill cut side down for 5 to 7 minutes, until the peaches are caramelized and softened. Remove from the grill.
2. Put the romaine into a salad bowl.
3. In a mixing bowl whisk together the vinegar, honey, and oil. Season with salt and pepper.
4. Toss the greens with the dressing and plate the greens.
5. Top each salad with a peach half, garnish with some goat cheese, and drizzle with any additional dressing.

Peach Galette

Serves 4 to 6

Galettes are free form tarts, not quite as fussy as pie, you can use a ready made pie crust for this or make your own. Feel free to add fruit to this, peaches are raspberries, or blueberries are terrific.

For the Galette dough

2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon ground ginger
1/2 teaspoon salt
12 tablespoons very cold unsalted butter, cut into 1/2-inch pieces
1/3 cup very cold water

1. Combine the flour, sugar, ground ginger, and salt in a food processor and pulse to combine.
2. Scatter the chilled butter pieces around the bowl and pulse in 1-second bursts just until the mixture resembles coarse crumbs.
3. Drizzle the water evenly over the crumbs and process just until the dough is moist but still extremely crumbly, about 5 seconds.
4. Turn the dough onto a work surface and press it into a 6-inch disk. Wrap the disk in plastic and refrigerate until well chilled, at least 1 hour.

For the pecan topping

1/3 cup very coarsely chopped pecans
1 Tablespoons light brown sugar
1 teaspoons all-purpose flour
1 tablespoon unsalted butter, melted

1. In a small bowl, combine the chopped hazelnuts, brown sugar, and flour with a fork until blended.
2. Drizzle the melted butter evenly over the mixture and toss with the fork until combined.

For the peach filling

3 tablespoons cornstarch
1/3 cup packed light brown sugar
1/4 teaspoons salt
4 to 5 firm, ripe peaches pitted and cut into 3/4-inch wedges
1/2 teaspoon ground ginger
2 teaspoon fresh lemon juice
2 tablespoons cream or milk
Vanilla ice cream or sweetened whipped cream for serving (optional)

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment, silicone, or aluminum foil.
2. Unwrap the galette dough and set it on a lightly floured work surface.
3. Roll out the dough, turning and lightly flouring it and the work surface as necessary, into a round that’s 1/8 to 1/4 inch thick and about 15 inches in diameter. Trim the excess dough to make a 14-inch round. Loosely roll the dough around the rolling pin and transfer it to the lined baking sheet. The dough will hang over the edges of the pan. Cover and refrigerate the dough.
4. In a large bowl, whisk together the cornstarch, brown sugar, and salt until no lumps remain. Add the peach slices, ginger, and lemon juice. Toss until the peaches are well combined with the dry ingredients.
5. Remove the dough from the fridge. If it isn’t pliable, let it warm up at room temperature for a few minutes. Give the peach filling a toss and pile it in the center of the dough, leaving a 3-inch rim bare. Fold this border over the filling, pleating the dough as you go. Gently press the pleats to seal.
6. Tuck in any peach slices that stick out. Brush the pleated border with the cream or milk and sprinkle the pecan topping on the dough border, pressing on the nuts so they stick.
7. Put the galette in the oven and immediately reduce the heat to 400°F. Bake until the crust is browned on the top and bottom, 45 to 50 minutes. Check the galette after about 30 minutes; if the nuts are darkening too much, cover very loosely with foil.
8. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

Sautéed Chinese Eggplant with Pork

Serves 4 to 6

1/2 pound Chinese eggplant, stem end removed, and cut into bite sized pieces
2 scallions, finely chopped
1 teaspoon grated ginger
2 garlic cloves, minced
2 teaspoon chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon honey
2 tablespoons soy sauce
1 tablespoon rice wine (mirin)
1 teaspoon cornstarch
1/2 pound ground pork (or sub in ground chicken or turkey)
3 tablespoons vegetable oil

1. In a small bowl, mix 3 tablespoons of scallions, ginger, garlic, and chili garlic sauce. Set aside.
2. In another bowl, mix together the vinegar, sugar, and soy sauce.
3. In another bowl, mix the pork, rice wine and cornstarch.
4. Heat the oil in a wok, add the eggplant, and cook until the eggplant is soft, about 5 minutes.
5. Add the pork, and cook, until the pork is no longer pink, and there are no large pieces.
6. Add the scallion mixture and stir for 1 minute. Add the vinegar mixture, and cook another 2 minutes, until the eggplant is tender. Sprinkle with the remaining scallions and serve.

Grilled Eggplant Dip

Serves 4 to 6

1/2 pound Chinese eggplant, trimmed and sliced lengthwise into 1/2-inch-thick slices
1 tablespoons extra-virgin olive oil; more for brushing
Salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1/4 teaspoons za’atar
Paprika for garnish
Pita chips for serving

1. Prepare a medium-high gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.
2. Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.
3. Put the eggplant in a food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining tablespoon oil, and 1/2 teaspoon salt. Pulse until well combined; there should be small pieces of eggplant visible.
4. Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of paprika, and pita chips.

Roasted Eggplant Lasagna

Serves 6 to 8

For the Vegetables

1/2 cup extra virgin olive oil
1 bunch carrots, tops removed, scraped, and thinly sliced
1/2 pound Chinese eggplant, root and stem ends removed, thinly sliced into rounds
1 pound summer squash, root and stem ends removed, thinly sliced into rounds
1 bunch rainbow chard, tough stems removed, and roughly chopped
1 cup red onions, roughly chopped
4 garlic cloves, halved
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Toss the carrots in about 3 tablespoons of the oil, sprinkle with salt and pepper and roast for 5 minutes.
3. While the carrots are roasting, combine the eggplant, squash, chard and onions with the remaining oil, garlic, and sprinkle liberally with salt and pepper.
4. Spread over the carrots on the baking sheet (it will mound slightly) and roast another 10 minutes, turning 1/2 way through the cooking. Set aside to cool.

For the Sauce and Assembly

1/4 cup extra virgin olive oil
1/2 cup red onion, finely chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
1 cup milk, or heavy cream (or omit this and add 1/2 cup more broth)
1/2 cup finely chopped basil leaves
2 cups grated Pecorino Romano
Salt and pepper
One package non-boil lasagna noodles
8 ounces whole milk mozzarella

1. Preheat the oven to 350 degrees.
2. In a saucier, heat the oil add the onion and garlic and cook for 2 minutes until fragrant.
3. Add the flour and sauté for 2 minutes to cook the flour.
4. Add the broth and bring to a boil. Add the milk, or cream if using, and the basil leaves. Remove the sauce from the heat and add 1 cup of Pecorino.
5. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
6. Spread some of the sauce into the pan and top with a layer of lasagna noodles.
7. Spread half of the roasted vegetables over the noodles top with some of the sauce, and some of the mozzarella.
8. Repeat with the lasagna noodles, vegetables, sauce, mozzarella, and finish with a layer of lasagna noodles, sauce, and the remaining cheeses. Cover and bake for 30 minutes, uncover, and bake an additional 15 to 20 minutes until the cheese is golden brown and the lasagna is bubbling. The uncooked lasagna can be covered and refrigerated for up to 2 days before baking.

Curried Carrot Fritters

Serves 4 to 6

4 cups grated carrots
Salt
6 large eggs
1 cup chickpea flour
2 cloves garlic, minced
1-1/2 Tablespoons curry powder
Freshly ground black pepper
3 tablespoons unsalted butter; more as needed
3 tablespoons vegetable oil; more as needed
3/4 cup packed fresh flat-leaf parsley leaves
1/2 small red onion, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 cup plain whole-milk yogurt
Lemon wedges for serving

1. Toss the carrots with 3/4 teaspoon salt and let drain in a fine-mesh sieve for 15 minutes; press to squeeze out any excess water.
2. In a large bowl, whisk the eggs.
3. Add the drained carrots, flour, garlic, curry powder, 3/4 tsp. salt, and a few grinds of pepper.
4. Heat 1 Tbs. butter and 1 Tbs. vegetable oil in a large skillet over medium-low heat until the butter melts. Using a one-third cup measure, scoop four cupful’s of the batter into the skillet, and flatten each with a spatula to about 1/2-inch thickness. Cook, rotating the skillet occasionally, until the fritters are golden on the bottom, 4 to 5 minutes.
5. Flip and cook until golden, about 3 minutes more.
6. Transfer the fritters to a plate lined with paper towels. Wipe out the skillet. Repeat to make two more batches, using 1 tablespoon butter and 1 tablespoon vegetable oil for each batch.
7. In a medium bowl, toss the parsley and onion with the lemon juice, the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and the yogurt. Serve the yogurt sauce with the fritters.

Sicilian Greens

Serves 4

4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch rainbow chard, tough stems and ribs removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

1. In a large skillet, heat the oil, add the raisins, shallot, garlic, red pepper, and sauté for 3 to 4 minutes.
2. Add the chard, sauté until they are just wilted.
3. Add the broth and simmer until the broth has evaporated.
4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Roasted Breaded Cauliflower

Serves 4 to 6

One head cauliflower cut into florets
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry breadcrumbs
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons dried oregano

1. Line a baking sheet with a silicone liner, parchment or aluminum foil and preheat the oven to 375 degrees.
2. Put the cauliflower in a large bowl and toss with the oil, salt, and pepper.
3. In another large bowl, combine the breadcrumbs, cheese, and oregano, stirring until blended.
4. Toss the cauliflower florets into the crumbs, a few at a time, stirring to coat evenly.
5. Transfer to the prepared baking sheet and bake for 20 to 30 minutes until the cauliflower is tender when pierced with the tip of a knife. Remove from the oven and transfer to a serving bowl, serve warm or at room temperature.

Baked Cauliflower and Goat Cheese Dip

Serves 6

1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Cauliflower Tika Masala

Serves 6

1 head cauliflower cut into florets
1/2 cup plain whole milk or low fat yogurt
1 Tbs. olive oil
Salt
1/2 tablespoon unsalted butter, or olive oil
1 large yellow onion, thinly sliced
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon finely minced or grated fresh ginger
1 tablespoon garam masala
1 28-oz. can diced fire-roasted tomatoes
3/4 cup heavy cream; more as needed
1/2 cup coarsely chopped fresh cilantro
Basmati rice or naan for serving

1. Preheat the oven to 425 degrees. Line a baking sheet with silicone, parchment, or aluminum foil.
2. Toss the cauliflower with the yogurt, olive oil, and 1/4 teaspoon salt in a medium bowl. Spread the cauliflower onto the baking sheet. Roast, flipping once, until tender and browned in spots, 22 to 25 minutes.
3. Meanwhile, melt the butter in a large skillet over medium heat.
4. Add the onion and cook until softened and beginning to brown, 5 to 7 minutes.
5. Stir in the tomato paste, garlic, ginger, garam masala, and 1/2 tsp. salt.
6. Cook until the garlic and spices are very fragrant, about 1 minute. Add the tomatoes with their juice and scrape up any browned bits from the bottom of the pan. Bring to a boil, then lower the heat and simmer while the cauliflower roasts.
7. Add the cauliflower, cream, and half of the cilantro to the sauce.
8. Continue cooking until the sauce begins to bubble, 1 to 2 minutes.
9. Season to taste with salt. If you’d like a milder sauce, add more cream. Serve sprinkled with the remaining cilantro.

Smoky Chipotle Green Beans

Serves 4

1/2 pound green beans, ends trimmed and cut into 1-inch pieces
8 tablespoons unsalted butter, softened
2 tablespoons finely chopped shallot
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped canned chipotles in adobo (include 1/2 tsp. of the sauce)
1 teaspoon salt

1. In a medium bowl, use a fork to mash together the butter, shallot, garlic, parsley, chipotle, and salt. Set aside or refrigerate.
2. Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 minutes until crisp/tender. Drain thoroughly and return the beans to the pot over low heat.
3. Toss with enough of the butter to coat the beans. Season with salt and serve.

Chicken and Squash Bake

Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated summer squash
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked chicken, shredded, or cut into bite sized chunks
Salt and pepper
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil

1. Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (You can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage, and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and sauté until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the breadcrumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving. This is delicious over rice, or orzo pasta.

Summer Squash Chowder

Serves 6

2 strips bacon cut into ½ inch dice
1/2 cup finely chopped onions
1 rib celery chopped
2 tablespoons flour
4 cups chicken or vegetable broth
1 cup grated zucchini
1 cup diced zucchini
1 cup red potatoes cut into 1/2 inch dice
2 carrots cut into 1/2-inch dice
½ teaspoon dried thyme
½ cup heavy cream (optional)
Chopped chives

1. Melt the butter in a medium saucepan, add the bacon and cook until crisp. Add the onions and celery, sautéing for 3-4 minutes.
2. Add the flour and whisk until smooth. Gradually add the stock, whisking until smooth. Add the zucchini, potatoes, and carrots.
3. Bring the soup to a boil and simmer for 10 minutes, until the potatoes are tender.
4. Season with salt and pepper and add the thyme and heavy cream. Bring the chowder to serving temperature. Garnish with chopped chives.

Monte Carlo Romaine Salad with Creamy Basil Dressing

Serves 4

1 cup mayonnaise
1/2 cup Greek style yogurt
1/2 cup chopped red onions
1 cup packed fresh basil
2 garlic cloves
2 teaspoons Worcestershire
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
One head Monte Carlo Romaine lettuce, washed, spun dry and chopped

1. In a food processor, combine the mayonnaise, yogurt, onions, basil, garlic, Worcestershire, salt and pepper, and puree until smooth.
2. Put the salad into a salad bowl, toss with the dressing and serve.
3. The dressing is delicious as a dip, or as a topping for baked potatoes.

Basil Flavor Bomb

Makes about 1 cup

Keep this compound in your freezer, it will not freeze rock solid, and can be used as a flavored butter over grilled meats, poultry, and vegetables.

2 cups packed basil leaves
1 cup unsalted butter, softened
4 garlic cloves
1/2 cup extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon salt
1/2 teaspoon ground black pepper

1. In a food processor, combine all the ingredients, and process until the mixture comes together.
2. Form into a log, wrap in plastic wrap, and then place in a zip-lock bag. Freeze for up to 6 months or refrigerate for up to 2 weeks.

Tomato Tart

Serves 6

One unbaked tart dough or Puff pastry sheet
1/4 cup grated Parmigiano Reggiano
2-3 ripe beefsteak tomatoes
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons chopped basil
8 ounces goat cheese, sliced into 1/2-inch rounds
1 1/2 tablespoons honey
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees and coat the inside of a 10-inch tart pan with non-stick cooking spray.
2. Roll out the dough and press into the tart pan.
3. Spread an even layer of Parmigiano Reggiano over the bottom of the tart dough and let it sit a few minutes to dry out.
4. Slice the tomatoes and arrange them over the Parmigiano in a single, even layer. Drizzle the olive oil over the top.
5. Sprinkle with the basil, then arrange the slices of goat cheese on top.
6. Add some more fresh herbs, then drizzle with some honey.
7. Sprinkle with the 1/2 cup of Parmigiano.
8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right. Serve the tart at room temperature.

Another Tomato Tart

Serves 4 to 6

One sheet puff pastry, thawed, and rolled out into a 14-inch circle
1/4 cup extra virgin olive oil
2 garlic cloves
1 cup packed basil
Salt and pepper
1 pound beefsteak tomatoes, cored and sliced 1/2-inch thick
1 cup shredded whole milk mozzarella
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees and coat the inside of a tart pan with non-stick cooking spray. Lay the puff pastry into the tart pan and press into the sides. Prick the interior of the puff pastry all over with a fork and bake for 12 minutes until beginning to turn golden brown.
2. While the pastry is baking, in a blender or food processor, blend the oil, garlic, basil and season with salt and pepper.
3. Lay the tomatoes and mozzarella in the baked shell, spread the basil garlic mixture over the top and top with the Parmigiano. Bake another 15 to 20 minutes until the tart is bubbling and the cheese is melted.
4. Allow to cool for at least 30 minutes before cutting into wedges.

Panzanella Sicilian Style

Serves 4 to 6

4 cups day old baguette cut into cubes
1 pound Beefsteak tomatoes, cored, and diced
2 Persian cucumbers diced
1/2 cup green olives chopped
1/4 cup capers, drained and chopped if large
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
Salt and pepper

1. In a large bowl, combine the baguette cubes, tomatoes, cucumber, olives, and capers.
2. In another bowl, whisk together the vinegar and olive oil. Season with salt and pepper.
3. Pour over the salad and toss to combine. Serve the salad at room temperature.
4. Panzanella is best made 3 to 4 hours ahead so that that the bread can absorb all the flavors.

Pluot Crumble

Serves 6

4 Pluots, pitted, and sliced into wedges
¼ cup granulated sugar
1 tablespoon cornstarch
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar

1. Preheat oven to 350*F, coat the inside of a 9×13 baking dish with non-stick cooking spray. Combine the pluots with the sugar, and cornstarch, toss to combine.
2. Transfer the pluots to the prepared pan.
3. In a medium bowl, mix together the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.
4. Bake at 350*F for 40-45 minutes, until the crumbled is golden, and the fruit is bubbling.
5. Serve the crumble with vanilla ice cream.

Pluot Cake

Makes one 10-inch round

This cake can be made with any stone fruit, but pluots make it special. I love to make this for breakfast.

1 cup (250 g) unsalted butter, softened
2 cups (325 g) sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 to 12 pluots or other stone fruit, cut in half and pitted

1. Coat the inside of a 10-inch (25cm) spring form pan with non-stick cooking spray. Preheat the oven to 350 degrees.
2. In a mixing bowl, cream the butter and sugar together until fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the flour, baking powder, salt, and stir to blend.
5. Transfer to the prepared pan and arrange the plums skin side up in a decorative pattern, cutting some to fit into small spaces, the more plums you have the better.
6. Bake for 1 hour Test at 1 hour, a skewer inserted into the batter should come out clean. Allow to cool for 10 minutes before removing the pan.
7. Serve slightly warm.

This recipe is adapted from the New York Times Cookbook.

Pluot Appetizer

Serves 6

This is a great sweet and savory appetizer “pizza” using puff pastry as the base, a creamy herbed cheese, and caramelized onions, and thinly sliced pluots. The whole thing is garnished with aged balsamic vinegar and a flutter of basil.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 cups thinly sliced sweet onion, or red onion
Salt and pepper
1 teaspoon sugar
1/2 teaspoon chopped thyme
One sheet puff pastry, defrosted and kept cold
Flour
One 5.2 ounce package Boursin Herbed cheese
4 to 5 Pluots, pitted, and thinly sliced
3 to 4 tablespoons extra virgin olive oil
1/4 cup aged Balsamic vinegar
1/4 cup packed basil, thinly sliced

1. In a large skillet, heat the butter and oil, add the onion, salt, pepper, sugar, and thyme, and sauté until the onions begin to turn golden. Remove from the heat and cool completely.
2. Preheat the oven to 400 degrees. Roll the puff pastry into a 14-inch circle or rectangle. Put the puff pastry on a baking sheet lined with foil, parchment, or silicone.
3. Prick the pastry all over with the tines of a fork.
4. Bake for 5 minutes. Cool.
5. Mash the Boursin, until it is spreadable. Spread over the par-baked pastry.
6. Top with the cooled onions and pluots.
7. Brush some of the olive oil onto the pluots, and bake for 20 minutes, until the crust is golden.
8. Let the pastry rest for 10 minutes, drizzle with the balsamic vinegar, and sprinkle with basil, before cutting into wedges, or squares, and serving warm.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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