A summer fruit cobbler when paired with ice cream is one of my favorite seasonal treats. I made this recipe for a July 4th family gathering. It was a hit. I’d made it in the morning rush and didn’t taste the fruit. I used 10 skin-removed peaches that were a perfect blend of sweet and tart. Their skins slipped of easily after being dunked in boiling water for about 30 seconds.

I didn’t taste the plums before they went into the mix. They looked perfect but in retrospect, perhaps a little too firm. When I tasted the cobbler at the table, I knew they were super sour. If I’d sampled one before putting the fruit mix together, I would have added a little more sugar.

Oh well, an ample amount of ice cream accompanied each serving, and no one complained. Not even a smidgen of that cobbler was leftover.

Summer Fruit Cobbler

Yield: 6 to 8 servings

INGREDIENTS

• 10 cups fresh fruit (see cook’s notes)
• 1 3/4 cups granulated sugar
• 1 1/3 cups all-purpose flour, divided use
• 3 tablespoons sherry vinegar or white balsamic vinegar
• 2 teaspoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons kosher salt, divided use
• 1 8-ounce container mascarpone cheese
• 1/4 cup (1/2 stick) unsalted butter, melted, cooled
• 6 tablespoons heavy cream, divided use
• 2 teaspoons vanilla extract
• 1/2 cup fine semolina flour or fine cornmeal
• 2 1/2 teaspoons baking powder
• 2 tablespoons turbinado sugar
• For serving: ice cream

Cook’s notes: I used 10 medium peaches (peeled, pitted, cut into wedges), 8 medium plums (pitted, cut into wedges), 1 cup blackberries, and 1 1/2 cups pitted fresh cherries. But you can use other fruit if you wish, such as apricots or peeled nectarines. Blueberries or raspberries would also be delicious.

DIRECTIONS

1. Adjust oven rack to middle position. Preheat to 375 degrees. It’s a time saving step to melt the 1/4 cup butter at this time and set it aside to cool. In a large bowl, toss fruit, granulated sugar, 1/3 cup all-purpose flour, vinegar, zest, juice and 3/4 teaspoon salt. Transfer mixture to a 3-quart baking dish (such as a 9-by-13-inch baking dish). Set aside.

2. Whisk mascarpone, melted butter, 1/4 cup cream, and vanilla in a medium bowl until mostly smooth; set aside. In a separate large bowl whisk semolina flour, baking powder, remaining 1 cup all-purpose flour, remaining 1/4 cup granulated sugar, and remaining 3/4 teaspoon salt. Add mascarpone mixture to flour mixture; stir with a fork until a shaggy dough forms.

3. Using an ice cream scoop, divide dough into 9 mounds (about 1/4 inch each) and arrange on top of fruit filling. Brush dough mounds with remaining 2 tablespoons cream; sprinkle with turbinado sugar.

5. Bake in preheated oven until biscuits are golden brown and cobbler is bubbly and thickened in center, 1 hour to 1 hour and 10 minutes. Let cool on a wire rack for about 30 minutes. Serve warm or at room temperature with ice cream.

Source: Adapted from “Food and Wine Simple Suppers” by the editors of Food and Wine

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Ah, the glory of soft-ripened Brie cheese. Its semisoft consistency is alluring; heat it and it becomes an ooey-gooey delight. The bloomy rind that surrounds the disk is a downy white, a surface that aids the cheese to ripen from the rind inward.

The flavors vary from grassy to nutty, but I like one of the descriptions that cheese expert Laura Werlin wrote in her book “Cheese Essentials” (Stewart, Tabori and Chang).

“Think butter and you’ll have a head start in knowing what to expect …” Werlin wrote. Yes, think of adding that buttery taste and creamy texture to a wide variety of dishes, everything from burgers to pasta, salads to quesadillas.

Of course, it is delicious served room temp on a cheese board, but the following recipes give Brie the heat treatment. One uses Brie to be the cornerstone in a melt-on-the-pasta sauce, two use baked Brie for appetizers augmenting each dish with components with a sweet edge.  And one utilizes sliced Brie as a creamy melted garnish atop piping hot leek soup.

When buying Brie for these recipes, be sure to check the buy-by date on the packaging. The Brie needs to be young enough to have no hint of ammonia.

Linguine With Tomatoes and Basil

Julie Rosso and the late Sheila Lukins changed the way many of us cook. In the early ’80s, when their classic cookbook, “The Silver Palate,” took off, it gave home cooks from coast to coast a shot of courage. A few years ago, to celebrate the 25 years in print and their new reissued “Silver Palate Cookbook 25 Years Anniversary Edition (Workman), they joined me in my home kitchen to cook up a favorite dish from their book. They prepared this delicious linguine that showcases Brie, tomatoes and basil. Enjoy.

Yield: 6 servings

INGREDIENTS

4 large ripe tomatoes, cut into 1/2-inch cubes

1 pound cold Brie, rind removed, torn into irregular pieces; see cook’s notes

1 cup fresh basil leaves, rinsed, patted dry, cut into thin strips

3 garlic cloves, peeled, minced

1 cup, plus 1 tablespoon, best-quality olive oil; divided use

1/2 teaspoon salt, plus additional to taste

1/2 teaspoon freshly ground black pepper

1 1/2 pounds linguine

Optional: Freshly grated black pepper

Optional garnish: Freshly grated Parmigiano-Reggiano cheese

Cook’s notes: Rosso told me that she likes the Brie rind, so she leaves it on the cheese. But if you want to remove the rind, it is easier to peel if you freeze the cheese.

DIRECTIONS

1. At least two hours before serving, combine tomatoes, Brie, basil, garlic, 1 cup olive oil, salt and pepper in a large serving bowl.

2. Bring 6 quarts salted water to boil in large pot. Add 1 tablespoon olive oil and linguine. Boil until al dente (tender but still firm), about 8 to 10 minutes.

3. Drain pasta and immediately toss with tomato sauce. Serve at once, passing pepper mill and grated Parmigiano-Reggiano cheese.

Source: “The Silver Palate Cookbook 25 Years Anniversary Edition” by Julee Rosso and Sheila Lukins (Workman, $19.95)

Baked Brie with Honeyed Apricots

To create sweet, creamy flavor in this delicious Brie appetizer, the wheel of Brie has the rind trimmed and is cut into cubes. This allows a honey-apricot mixture to be evenly distributed throughout this deconstructed cheese. An extra drizzle of honey and some minced chives at the finish reinforce the sweet-savory flavor profile. Be sure to use a firm, fairly unripe Brie. Serve with baguette, crackers, or Melba toast.

Yield: 8 to 10

1/4 cup chopped dried apricots

1/4 cup honey, divided

1 teaspoon minced fresh rosemary

1/4 teaspoon salt

¼ teaspoon pepper

2 (8-ounce) wheels firm chilled Brie cheese, rind removed, cheese cut into 1-inch pieces

1 tablespoon minced fresh chives

DIRECTIONS

1. Adjust oven rack to middle position and heat oven to 400 degrees. Microwave apricots, 2 tablespoons honey, rosemary, salt, and pepper in medium microwave-safe bowl until apricots are softened and mixture is fragrant, about 1 minute, stirring halfway through microwaving. Add Brie and toss to combine.

2. Transfer mixture to 10-inch cast-iron skillet and bake until cheese is melted, 10 to 15 minutes. Drizzle with the remaining 2 tablespoons honey and sprinkle with chives. Serve.

Source: “Modern Bistro” by America’s Test Kitchen

Three-Ingredient Brie with Preserves

Need a quick-to-prepare appetizer? This very easy three-ingredient baked Brie is the ticket.

Yield: 6 servings

INGREDIENTS

1 7- to 8-ounce Brie cheese

1/3 cup your favorite preserves (such as cherry or mixed berries)

1 1/2 teaspoon chopped fresh thyme leaves

For serving: Sliced baguette or crackers

DIRECTIONS

1. Preheat oven to 350 degrees. Place Brie in center of small baking dish (the one I use is 5-by-7-inches). Spoon preserves on top of cheese. Sprinkle with chopped thyme leaves.

2. Bake 16 to 20 minutes in a preheated oven; the some of the cheese should be oozing out and should be piping hot. Let is sit 10 minutes before serving. Serve with sliced baguette or crackers; provide a spoon for scooping.

Source: Adapted from America’s Test Kitchen

Leek and Tarragon Soup with Melted Brie Cheese

Soup isn’t just for winter.  A one-dish soup dinner, eaten outdoors in the cool of the evening, can be a welcome break from traditional summer fare. The soup can be prepared ahead, reheated and topped with cheese.

Yield: 6 servings

INGREDIENTS

6 slices, about 1/2-inch thick, French bread

4 tablespoons butter, divided use

7 large leeks, trimmed, white and green part halved, washed, cut into thin crosswise slices

3/4 pound fresh button mushrooms, thinly sliced

2 medium garlic cloves, minced

21/2 tablespoons all-purpose flour

4 cups fat-free, low sodium, chicken broth or vegetable broth

1/3 cup whipping cream or whole milk

2 tablespoons minced fresh tarragon

Freshly-ground black pepper to taste

6 ounces chilled brie cheese, cut into 1/2-inch slices

DIRECTIONS

1. Adjust oven rack to middle position and preheat oven to 325 degrees. Place bread on baking sheet in single layer. Bake in preheated oven until toasted, about 12 to 15 minutes.  Spread with about 2 tablespoons butter and set aside. Increase oven temperature to 425 degrees.

2. In a Dutch oven or large pot, melt remaining 2 tablespoons butter over medium heat.  Add leeks, mushrooms and garlic. Cook, stirring frequently until vegetables are soft and most of liquid evaporates, about 15 minutes.

3. Stir in flour and cook, stirring constantly, for 1 minute.  Remove from heat and stir in broth and cream. Bring to a boil, stirring constantly. Remove from heat; add tarragon and pepper.

4. Ladle into 6 (2-cup) oven-proof soup bowls or large mugs.  Place bowls (or mugs) on a rimmed baking sheet. Top each with a piece of toasted bread and top bread with cheese. Bake uncovered, in 425-degree oven until bubbly, about 8 to 10 minutes. If you want to further brown the topping,  remove baking sheet from oven and move rack to 6- to 8-inches below broiler element. Turn oven to broil and broil soup on baking sheet about 1 minute. Turn on oven light and watch carefully to prevent burning.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

 

This dish is downright irresistible. It’s easy to prepare and has a short ingredient list. Chicken with Roasted Grapes is a one-skillet wonder that is a weeknight favorite, but certainly is delicious enough to serve as a company dinner entree.

The whole red grapes, chicken, and peeled garlic cloves, team with rosemary, black pepper, and kosher salt. A luscious sauce forms as the mix reaches perfection in the oven. The original recipe from Food & Wine’s “Simple Suppers,” calls for 1 whole 4-pound chicken cut into 8 pieces. That’s fine, but I prefer to use chicken thighs instead.

Serve it in shallow bowls atop cooked farro or rice. If you like garnish each serving with a small sprig of fresh rosemary.

Chicken with Roasted Grapes, Garlic, and Rosemary

Yield: 4 servings

INGREDIENTS

6 to 7 bone-in, skin-on chicken thighs

2 teaspoons kosher salt

3 tablespoons extra-virgin olive oil, divided use

2 1/2 cups red seedless grapes

1 large head of garlic, separated into cloves and peeled (about 15 large cloves)

1 generous sprig or 2 small sprigs fresh rosemary

1/4 teaspoon freshly ground black pepper

Optional for serving: Cooked farro or rice

Optional garnish: Small sprigs of fresh rosemary

DIRECTIONS

1. Preheat oven to 400 degrees. Trim off excess skin from thighs, the portion that hangs over the sides. It’s easiest to do this with scissors, but a sharp knife will also do the job. You want to leave the skin intact that covers the top of the thigh. Season on both sides with kosher salt.

2. Heat 1 1/2 tablespoons of oil in a large, deep, ovenproof skillet on high heat. Add chicken thighs skin-side down. Cook, undisturbed, until skin is browned and crisp, about 10 minutes (if browning too quickly, reduce heat to medium-high). Remove from heat and transfer chicken to a plate. Add grapes, garlic cloves, and rosemary to the skillet, stirring and scraping up any browned bits on medium-high heat for 1 minute. Return chicken to skillet skin-side up, nesting chicken between and atop the grapes. Drizzle with the remaining 1 1/2 tablespoons oil.

3. Roast in preheated oven until chicken is cooked through, 23 to 25 minutes. Let the dish rest at room temperature for 10 minutes. Sprinkle with ground black pepper. Serve with sauce spooned on top. If you like, serve in shallow bowls atop cooked farro or rice. If desired, garnish each serving with a small sprig of rosemary.

Source: Adapted from “Food & Wine Simple Suppers”

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

The combination of sausage and peppers is a welcome weeknight, one-skillet meal. The dish offers a delicious marriage of lush meaty flavors alongside the peppers’ grassy, sweet edge. Many employ hot Italian sausages, and indeed the spicy heat is inviting. I usually use sweet Italian sausages because children are often at my table. Turkey is frequently my sausage meat of choice.

Leftovers are delicious used as a sandwich filling on sturdy buns, or coarsely chopped and scrambled with eggs. When I have extra mouths to feed, I serve the concoction over cooked smallish pasta such as penne or fusilli, or atop basmati rice or farro. It is also delectable augmented with roasted Baby Dutch Yellow potatoes.

Skillet Sausage and Peppers

Yield: 4 servings

INGREDIENTS

8 Italian sausages, pork or turkey, hot or sweet

3 tablespoons extra-virgin olive oil

2 medium-large sweet onions, thickly sliced

1 red bell pepper, cored, seeded, thickly sliced

1 yellow bell pepper, cored, seeded, thickly sliced

1 orange bell pepper, cored, seeded, thickly sliced

6 garlic cloves, crushed and peeled

Kosher salt

1 tablespoon tomato paste

3/4 cup dry white wine

1/2 cup chopped fresh basil

DIRECTIONS

1. Prick sausages all over with a fork. Heat oil in a large, deep skillet on medium-high heat. Brown the sausages all over, turning as needed with tongs; place sausages on plate. Do not clean the skillet. Add onions, peppers, and garlic to the skillet; season lightly with salt. Cover and reduce heat to medium and cook until peppers are wilted, about 8 to 10 minutes.

2. Make a space in the pan and add tomato paste there. Toast the tomato paste in that spot for a minute, then stir it into the vegetables. Stir in white wine and bring to a simmer. Simmer, turning the sausages occasionally, until they are cooked through, 8 to 10 minutes. Increase heat to reduce juices in the pan and glaze the sausages. Stir in basil and serve.

Source: Lidia Bastianich

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.