Ingredients

6 slices slices of pancetta
2/3 loaf ciabatta
1 1/2 cups fontina cheese, grated
10 large basil leaves
1 peach, pit discarded, halved and sliced into thin wedges
1/4 cup parmesan cheese, grated
1/4 cup gruyère cheese, grated
Salt and freshly ground black pepper
Foil-wrapped brick, for grilling

Directions

1. In a large skillet, cook the pancetta over medium-high heat until the fat has rendered and the pancetta is browned and crispy, about 10-12 minutes, flipping once half way through. Remove with tongs and set the cooked pancetta on a plate lined with paper towels. Do not discard the pancetta fat that is in the skillet.
2. Slice the ciabatta in half lengthwise. Scoop out some of the bread that is on the bottom half of the ciabatta. Save for another use or discard. Repeat with the top of the ciabatta.
3. Place the bottom on a work surface. Cover evenly with the grated fontina cheese. Top with basil leaves, peach wedges, and pancetta. Cover evenly with the parmesan and gruyère. Season with salt and pepper. Place the top of the sandwich over the cheese to cover.
4. Brush both sides of the sandwich with the reserved pancetta fat.
5. Place the sandwich over indirect heat on a grill, which is at medium-high heat. Set the foil-wrapped brick on top of the sandwich to flatten. Close the grill for 8 minutes.
6. Open the grill, remove the brick, and flip the sandwich. Place the brick on top of the sandwich and close the grill's lid for another 8 minutes.
7. Open the lid and move the sandwich so that it is over direct heat. Grill for 30 seconds, flip, and grill for another 30 seconds to achieve pretty grill marks. The sandwich should be browned on the outside with melted cheese on the inside.
8. Remove from the grill and let rest for 1 minute. Slice into 4 pieces and enjoy immediately.

Makes 4 sandwiches.

print recipe

Ingredients

2 ripe peaches, peeled and sliced into chunks
8 small basil leaves
Ice
Sparkling wine

Directions

1. Place the peaches in a food processor and process until you have a smooth puree. Strain through a fine mesh strainer into another bowl.
2. Pour 1/3 cup of the peach puree into a cocktail shaker. Add the basil and muddle. Top with ice and shake for 30 seconds.
3. Strain into 2 Champagne flutes, dividing the peach basil mixture evenly between the glasses. Fill slowly with sparkling wine. Stir to combine the peach puree and the bubbly. Enjoy!

Depending on the size of your peaches, you should be able to make 4-6 drinks.

print recipe

Ingredients

6 fresh cherries, pitted
1/2 lime, cut into 3 wedges
2 teaspoons simple syrup
3 ounces gin
1 cup crushed ice
Splash of sparkling water

Directions

1. Put the cherries, lime, and simple syrup into the bottom of a cocktail shaker. Muddle the fruit by pressing them with a pestle or a wooden spoon until juicy and fragrant.
2. Add the gin and crushed ice.
3. Cover with a cocktail shaker and shake vigorously, or stir, until combined and chilled, about 30 seconds. In general, by the time the shaker mists up the drink is ready.
4. Pour the entire mixture into a large rocks glass and top with a splash of sparkling water. Serve immediately.

Makes 1 drink.

print recipe

Ingredients

For the crust
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 tablespoons unsweetened Dutch-process cocoa powder
Salt
1 stick cold unsalted butter, cut into small pieces
1 large egg yolk
3 tablespoons to 1/4 cup ice water
All-purpose flour, for parchment
For the filling
4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
1/2 cup heavy cream
1 tablespoon unsalted butter, cut into small pieces
Pinch of coarse salt
For the topping
1 1/2 pounds raspberries (5 cups)
3/4 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Coarse salt
1/3 cup water

Directions

1. Make the crust: Pulse flour, sugar, cocoa, and 1/2 teaspoon salt in a food processor until combined.
2. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolk, and drizzle 3 tablespoons ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
3. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
4. Preheat oven to 375 degrees. Roll out pate sucree to a 1/8-inch thickness between 2 sheets of lightly floured parchment.
5. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze for 15 minutes.
6. Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 25 minutes.
7. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool for 30 minutes.
8. Make the filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand for 5 minutes. Add salt; whisk until smooth.
9. Pour filling into piecrust. Refrigerate for at least 1 hour.
10. Make the topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool for 5 minutes.
11. Add remaining 4 cups raspberries; very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.

Serves 10-12.

print recipe

Ingredients

1 small shallot, sliced into rings
1/4-1/3 cup white wine vinegar
2 ripe roma tomatoes
1 avocado
1 tablespoon fresh basil, minced
1/2 teaspoon Dijon mustard
1 garlic clove minced
2 tablespoons olive oil
Salt and freshly ground black pepper

Directions

1. Place the shallot rings in a small bowl. Add enough white wine vinegar to just cover the shallots. Set aside.
2. Slice the tomatoes in half lengthwise, then cut each half into wedges 1/4 inch wide. Place the tomato chunks in a large bowl.
3. Slice the avocado in half and remove the pit. Peel off the skin and dice the avocado into large, bite-sized chunks. Add the avocado to the bowl with the tomatoes.
4. In a small bowl, combine the basil, garlic, and mustard. Add a teaspoon of the white wine vinegar from the shallots. Whisk to combine. Slowly whisk in the olive oil. Season the vinaigrette with salt and pepper. Taste and adjust the dressing to your liking, adding more oil, vinegar, salt, or pepper if necessary.
5. Drain the shallot and dry on a paper towel. Add to the avocado and tomato.
6. Pour the dressing over the tomato, avocados, and shallot. With a large spoon, carefully toss the salad together so that each piece of tomato and avocado is coated in the vinaigrette. Enjoy immediately.

Serves 2-3.

print recipe

Ingredients

2 large tomatoes (about 3/4 pound) cut into thick pieces
1/2 large cucumber, peeled, seeded and sliced
1 red bell pepper, cored, seeded, and sliced into rings
1/2 small sweet onion*, cut into thin wedges
4 ounces sheep's milk feta cheese, drained and crumbled
1/3 cup Kalamata olives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1/2 lemon, juiced
1/2 cup extra-virgin olive oil, or to taste
Salt and freshly ground black pepper

Directions

1. In a large bowl, combine the tomatoes, cucumbers, bell peppers, and onions, and toss to combine. Crumble the cheese over the vegetables and add the olives. Gently fold to combine everything.
2. In a small bowl, whisk together the oregano, parsley, lemon juice, oil, salt and pepper. Pour over the salad and stir to combine the herb vinaigrette with the vegetables. Serve immediately.

Serves 6.

*To mellow out the strong flavor of raw onions, soak the sliced onion in water for 10-15 minutes before adding them to the salad.

print recipe