When it comes to baking, this is a simple, yet completely satisfying sweet treat--a peach blueberry galette. To many, this is less complicated, and less time than baking a pie. Galette is a general French term used to designate different types of round and flat crusty cakes. Its more of a free form pastry. You can use any fruit combo you wish--plums, raspberries, cherries whatever you like. Go for what's in season--buying fresh, ripe fruit will make all the difference imparting a more intense flavor. Serve this warm with a dollop of creme fraiche or whipped cream, and your favorite tea or coffee to give you energy for the next course.Yummy!




peach blueberry galette

1 1/2 cups unbleached all-purpose flour
3 tsp sugar
3/4 tsp salt
6 tbsp unsalted butter, chilled, cut into small pieces
6 tbsp vegetable shortening, chilled
3 tbsp ice water

3 peaches, cut in 1/4 inch wedges
about 1/4 cup sugar--use more or less depending on how sweet the fruit is
1/2 pint of blueberries
1 egg yolk
2 tsp heavy cream
sliced almonds

In a food processor, pulse flour, sugar, and salt. Add butter and pulse just to coat pieces with flour. Add shortening and do the same, pulsing to cover with flour - you will wind up with "pea-size" pieces of shortening. Transfer dough to a bowl. Gradually add ice cold water, tossing with a fork to moisten. Briefly and gentely knead dough to form a ball. Set aside

Place sliced peaches in a bowl and add 2 tbsp of sugar and toss.  In a separate bowl, add blueberries and 1 tbsp of sugar.

Preheat oven to 425 F. On a lightly floured surface roll out dough to a 12" circle about 1/8" thick. Gently lift and place this onto a cookie sheet covered with parchment.

Starting about 1 1/2 inches from the edge, place peach slices in two circles. Add blueberries to the center and add a few over the galette decoratively.

Fold over the edge of the dough, overlapping the fruit. Sprinkle a small handful of sliced almonds over the fruit. You can also use glazed pecans. Next, whisk together the egg yolk and cream and brush this mixture over the rim of the galette. Sprinkle the remaining sugar over the galette and the rim.

Bake until browned, about 20 - 30 minutes. Remove from oven and let cool for about 10 minutes. Loosen the edges and center with a spatula. Lift the parchment to a cooling rack and carefully slide off onto the cooling rack or platter. Serve warm with a dollop of cream.

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Enjoy the sweet taste of summer with this corn, jalepeno and tomatoes salad. This delicate End of the Summer Corn salad is light dish with a little spicy kick. Try this with the Kickass BBQ Sauce over Juicy Thighs and you have a Seduction Meal in the making.

End of Summer Corn Salad for Two

3 ears of corn cut off the cob

5 tbsp virgin olive oil

1 tbsp balsamic vinegar

2 tablespoons lime juice

1/2 jalapeno pepper, seeded and finely chopped

3 tbsp fresh cilantro, chopped

1 ripe but firm black Haas avocado

1 large vine-ripened tomato (heirloom is best), seeded and cut into wedges

1/2 small red onion, diced

1 bunch of watercress, remove stems

Saute corn in 1 tbsp very hot olive oil for 2 minutes, stirring until kernels are crisp but tender. Add 1 tbsp balsamic vinegar, mix well and remove pan from stove. Set aside.

Whisk together lime juice and 4 tbsp of olive oil. Add jalapeno, 3 tablespoons of cilantro. Toss in corn, onion, avocado and tomato. Add salt and pepper to taste. Plate your dish by adding a bunch of watercress to the center of each dish. Arrange the corn salad over the watercress (or you can use arugula) and top with a sprig of rosemary.

Note: You can easily add 4 seared scallops or shrimp to each plate to make this more of a main dish.

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Whenever you can--always buy FRESH. August and September are THE months to experience the true flavor of tomatoes and this salad is the perfect end-of-the summer treat. I am a big fan of Bon Appetit Magazine. A few years ago I discovered this recipe in the magazine and have been serving it up ever since--never without praise. I make it with or without the garlic toasted bread and I typically serve it with a grilled rib eye steak. (See next week's Grilled Rib Eye Recipe). You can find the original tomato salad recipe at Epicurous.com.

Tomato Blue Cheese Salad
1/3 cup extra-virgin olive oil
1 cup grape tomatoes or halved cherry or pear tomatoes
1/2 cup chopped green onions

10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
1 small red onion, sliced paper-thin
3 celery stalks, sliced thin on diagonal
1 1/2 cups coarsely crumbled blue cheese

Combine 1/3 cup oil, cherry or grape tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper. Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.

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