Fall may be the perfect season for something sweet, hot, and bubbly from the oven, but I like to make this in the summer when the berries and peaches are both in season. Put this dish in the oven when friends or family are over for dinner, and out it comes post-meal, bubbling to add a touch of post dinner drama. I write this as Covid is with us and our gatherings are small or seated at a distance as at our house this past weekend. The fragrant, hot dessert was a hit with all of us celebrating the smallest of pleasures.
I have traveled a lot with food a major, if not the only, focus. I do a little research about what to expect so I am ready for possibly unique dishes. Dumplings in Asia, wonderful fish in Sicily for instance. When I visit friends in the South, I learn to drink copious amounts of iced tea. And I am emphasizing vast amounts, whether in someone’s home or in a restaurant. I know this doesn’t seem to compare with some heartier dishes, but it is still novel to that part of the world. On one visit I had a version of this spiked with bourbon. Either way, the presentation of our version made with jam as a taste booster is beautiful and delicious.
Sometimes in summer it is puzzling to figure out what to have for a lazy lunch or dinner. This could be a good solution. Pair this flatbread with a simple salad and a glass of white wine and you are all set.
Have you discovered skirt steak? A long jagged looking thin cut about 5 inches wide, not nearly as expensive as conventional steak cuts. When grilled, skirt steak has tons of flavor with a juicy middle and tasty, crispy edges. Because this cut is thin, it is a quick cut to grill. If you are looking for something to serve for 4th of July, this is it. I have a rub that was given to me by a Boston chef almost 20 years ago. It never fails - and because the cut is thin, you don’t have to spend time hovering over the grill. When the grill is really hot with red/orange embers, toss on the steak. Each side takes about 5 minutes or less. A note to keep in mind - when my friend gave me the recipe, he did not offer precise measurements - just “a good amount of this” and “less of this”. Below are amounts I came up with - you may want more of less of some of these.