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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts from the Brunch Category

LobsterJust because we were working 16-hour days in the hot sun shooting our book for a week…Just because we were in a house full of insomniac women who slept on average 4 hours a night…Just because there was no amount of Tiger Balm and groaning that would relieve our sciatic torture and tingling appendages…Just because we didn’t wash our hair or shave our legs for a week…Just because we looked like Medusa’s less-attractive sister after a binge and a street fight…DOES NOT MEAN WE DID NOT EAT LIKE CIVILIZED LADIES EVERY SINGLE DAY.

That’s right. We may not have looked beautiful, but our food did, and oh! just wait until you see Summer Cocktails.

We ate most of the set food, and took advantage of the grill, breezy evenings, and as much of the fresh produce, local seafood, wine, and spirits from the North Fork’s farms, vineyards, and distilleries as we could.

This is one of the recipes we made (twice!). Note that while lengthy, there are several tips for preparing components a day in advance.

Happy summer!

Lobster

 

LobsterGRILLED LOBSTER with CREAMY GRILLED CORN AND POTATO SALAD
Makes 4 generous portions

FOR THE SALAD

MAKE THE DRESSING: You can do it a day ahead
You’ll need
12 fresh curry leaves
½ cup mayonnaise
2 teaspoons masala powder
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
1 tablespoon Cholula, Valentina, or Chipotle Tabasco hot sauce (or more to taste)
2 tablespoons ketchup
2 tablespoons white wine vinegar
½ cup cilantro leaves and thin stems, chopped
2 scallions, chopped
Finely grated zest and juice of 2 limes
Salt and freshly ground black pepper

- Cook curry leaves in a small dry skillet over medium-high heat, stirring occasionally, until toasted and fragrant, 2 to 3 minutes. Transfer to a medium bowl and crush with fingers.

- Melt 2 tablespoons of the mayonnaise in the same skillet over medium-high heat. Add masala and cumin and cook, stirring, until fragrant, about 1 minute. Scrape into bowl with curry leaves.

- Whisk in remaining ingredients and adjust seasonings to taste with condiments, salt, and pepper.

INGREDIENT NOTES: Fresh curry leaves taste nothing like curry powder. They are smoky and fragrant, adding a unique backbone of flavor to numerous Indian dishes as well as this salad. Find them online, or at a store carrying Indian goods. If unavailable, proceed with recipe, but do try them at some point. Masal powder should be easy to find in the spice aisle of the supermarket. Try the international aisles if you’re having trouble, or go to http://www.Kalustyans.com

PREP THE POTATOES: Get them grill-ready up to 24 hours in advance
24 ounces small new potatoes (red or yellow jackets), scrubbed and cut into ½-inch thick slices, or halved if very small
2 tablespoons vegetable oil
Salt and freshly ground black pepper

- Place potatoes in medium microwave-proof bowl. Drizzle with olive oil and season generously with salt and pepper. Toss with hands to combine.

- Cover bowl tightly with plastic wrap and microwave until potatoes are tender, about 8 minutes, stopping halfway through to toss and redistribute potatoes. Be sure to do this with a dish rag or oven mitts as bowl will be hot.

- Carefully remove plastic from bowl, keeping face away to prevent any steam burns.  Reserve until ready for grilling.

NOTE: If boiling potatoes, scrub them but don’t slice them. Place the potatoes in a large pot and cover with cold water, adding ¼ cup salt to the pot. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain, and, when cool enough to handle, slice into ½-inch-thick slices, drizzle with oil, and season with salt and pepper. Proceed with recipe.

FOR THE CORN
4 ears corn, shucked
2 tablespoons vegetable oil
Salt

- Heat grill to high and with grill scraper and brush, clean grates.  Brush corn with oil and season with salt. Grill corn until charred in spots, rotating with grill tongs every 2 minutes. Transfer to wide bowl.

BRING OUT THE POTATOES: Once corn is off grill, carefully transfer potatoes with a slotted metal spatula or spoon in a single layer on the grill. There might be a few flare-ups when the oil drips onto the heat source, so do use grill-appropriate tools with long handles. Grill potatoes until marked, about 3 minutes per side, then transfer to a large bowl and cover to keep warm.

GRILL SAFETY TIP: Always open the grill while standing beside, rather than in front of it. Grill temperatures can soar beyond 500°F when closed and, especially with gas grills, when opened, heat rages out, just like infernal breath from a dragon’s mouth.

When cool enough to handle, hold corn by pointy end in a wide bowl or pie plate and, with a sharp chef’s knife, scrape off kernels by running blade firmly against the cob. Discard cob and repeat with remaining ears.

CLICK FOR A HOW-TO ON COOKING CRUSTACEANS
For this recipe you’ll need:
3 (1 ½- to 2-pound) lobsters
We were at the beach, and, if you are too, cook them in a pot of ocean water for impossibly tender, well-seasoned meat! Otherwise:
Cook lobster in a large pot of water and
½ cup salt

- Cook lobsters for 8 minutes and allow to sit for 5 minutes before you get cracking. Rinse them under cold water as some scum will inevitably have collected.

- Once the lobsters are cooked and you’ve picked out all the meat (it doesn’t matter if you have irregular bits here and there), brush it with 1 tablespoon vegetable oil and grill them until bright red and marked, about 2 minutes per side. While grilling, if you like, add 6 scallions, scrubbed and brushed with oil,  and 4 jalapeño peppers, scrubbed and brushed with oil, to the fire. Cook them until well charred, chop, and add to salad.

IT’S TIME TO EAT
You’ll need:
1 head Boston/Bibb lettuce, washed and dried
1 bunch radishes, scrubbed and sliced
1 cup cilantro
Lime wedges

- Whisk salad dressing to recombine. Combine potatoes, corn, scallions, and jalapeños (if using) in a large bowl. Drizzle salad dressing over mixture a bit at a time, stirring gently with a rubber spatula to evenly coat. Add more dressing as needed. Stir in radishes.

- Use lettuce leaves as wraps and fill with potato salad and lobster. Garnish with cilantro and serve with lime wedges. And remember, always have Maldon or other flaky salt at the table for your guests!

BLT Tart

Brunch is my absolute favorite meal of the day, and I think Tara will concur. I love to eat sweet and savory at the same time, and with the exception of some Asian cuisines, most of the meals I have sternly progress from savory courses to sweet ones. I’m one of those people who salts their chocolate and eats a handful of salt-and-vinegar potato chips after polishing off a sundae. Which is why brunch is perfect: have some eggs right alongside sausage and a pool of maple syrup. And a spicy bloody Mary.

This tart is a perfect brunch dish, combining eggs, bacon, greens, and starch. The sweetness here comes in the form of a tomato jam, sweetened with brown sugar and balanced with Worcestershire sauce, shallots, and lemon juice. It’s ketchup-like, but thick and rich. And yes, I do eat scrambled eggs with ketchup sometimes.

You can use San Marzano plum tomatoes here, but, if you paid attention, Tara canned some tomatoes last summer and they were all ready for us when it came time to make this tart.

A note on the recipe:  The crust recipe that follows may seem daunting because it is word-heavy, but it is actually easier than it looks. Some patience is required, as there are resting periods following each handling of the crust, but it makes all the difference in the results. Many people I know are terrified of baking, pie and tart dough especially, but practice does make perfect. Try this recipe – adapted from the kitchens at the International Culinary Center – I’ve been using it since my culinary school days and it’s still my go-to for its ease of preparation, easy handling, and constant results.

BLT Tart

BLT Tart

BLT TART

Serves 6

1 blind-baked pie crust, homemade (Recipe follows) or store-bought

8 ounces thick-cut bacon, cut crosswise into thin slices
1 shallot, finely chopped
1 garlic clove, minced
1 (28-ounce) can whole plum tomatoes, liquid discarded
2 tablespoons packed dark brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
Salt and pepper
Aleppo pepper
3 large eggs
1 cup heavy cream
1 cup (4 ounces) shredded sharp cheddar or Gruyère cheese
1 ½ cups packed arugula

- Adjust oven rack to middle position and preheat oven to 350°F.

- Cook bacon in large skillet over medium-high heat, stirring occasionally, until crisp and golden. With a slotted spoon, transfer cooked bacon to a paper towel-lined plate. Transfer 3 tablespoons rendered fat to a large saucepan. When cooled, discard the remaining fat or store in an airtight container, refrigerated, for other use (such as frying eggs).

- Heat bacon fat over medium heat until shimmering. Add shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in tomatoes, sugar, Worcestershire, lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon Aleppo pepper. Increase heat to medium-high and cook, mashing tomatoes and stirring occasionally, until tomatoes are darkened in color and thickened to a jam-like consistency, 15 to 20 minutes. Adjust seasonings as necessary and remove from heat.

- Beat the eggs, cream, and cheddar together in medium bowl. Stir in arugula and bacon. Pour mixture into pie crust, then spoon tomato mixture evenly throughout tart. Bake until egg mixture is set, and wobbles only slightly in the center, 30 to 40 minutes. Transfer to a cooling rack and cool to room temperature, about 20  minutes, prior to serving.

For the Crust
For best results, use a scale to measure out ingredients.

200 grams/7 ounces (about 1 ½ scant cups) all-purpose flour, plus additional for dusting work surface
½ teaspoon salt
100 grams/3.5 ounces (about 1 stick) unsalted butter, cut into thin slices and chilled
1 large egg, chilled and beaten
Ice water, as needed

- Combine flour and salt in a medium bowl. Using two dinner knives, cut the butter into the flour until butter is about the size of peas. Alternatively, work the butter into the flour by quickly pressing one piece at a time between thumb and forefinger. Work quickly to avoid melting the butter, which will result in a tough crust.

- Transfer the flour-butter mixture to a clean, dry work surface. Arrange the mixture into a circle, create a well in the middle, and pour in the egg and about 2 teaspoons ice water. Using a bench scraper, quickly cut the wet ingredients into the dry until it turns into a shaggy dough. If dough is very dry, add water, 1 teaspoon at a time.

- With floured hands, bring the dough together. Pinch off 2-inch pieces and drag them on the work surface with your palm to ensure even distribution of butter. Gather the dough into a ball, flatten into a disc about 2 inches thick, then wrap in plastic and refrigerate for 30 minutes.

- Clean and dry the work surface, then dust with flour. Roll out the dough with a floured rolling pin, working from the center of the dough to the edges, into a 10-inch circle. Gently fold the dough and transfer to a 9-inch pie pan or tart pan with removable bottom. Press the dough into the pan, then dock (or prick) with a fork. Crimp the edges or trim off excess. Freeze for 20 minutes.

- Adjust oven rack to middle position and preheat oven to 375°F. Line chilled dough with crumpled parchment paper, allowing some excess to hang over edges. Fill with pie weights or dried beans. Bake for 8 minutes, then, remove the parchment and weights and continue blind baking for about 5 minutes or until the dough looks dry and opaque but not beginning to brown. Transfer tart to cooling rack and reduce oven temperature to 350°F.

Homemade Granola & Yogurt

All the chubby-cheeked cupids, bows-and-arrows, and glittery cards screeching out love songs are a bit much for me…and don’t even get me started on heart-shaped bakeware. Perhaps years of being the only girl who didn’t get bouquets of flowers or “Be Mine”-inscribed sugar hearts made me wary of Valentine’s Day, but I’ll be a good sport this year, especially because it involves larger-than-life scones that are also cinnamon rolls (a genius recipe from Tate’s) and eating in bed.  Treat your better half — or yourself — on Valentine’s Day, or any other day for that matter.

Recipe note: Prepare the dough for the scones up to 1 day in advance and keep them refrigerated and wrapped in plastic. Bake the following day.

ORANGE-ROSEMARY GRANOLA

Makes about 5 cups

½ cup honey

1/3 cup olive oil

2 tablespoons finely grated zest plus 1/3 cup juice from 2 oranges

½ teaspoon salt

3 cups whole rolled oats

1 cup walnuts or hazelnuts, chopped

¾ cup unsweetened shredded coconut

½ cup fresh rosemary, chopped

Adjust oven rack to middle position and preheat oven to 325°F.

Whisk together honey, oil, orange juice, and salt in liquid measuring cup. Using hands, combine oats, nuts, and coconut in rimmed baking sheet. Pour honey mixture over oat mixture and use hands or rubber spatula to thoroughly combine. Spread out into even layer.

Bake 20 minutes, then stir in orange zest and rosemary. Continue baking until golden and fragrant, 15 to 20 minutes longer. Transfer baking sheet to cooling rack and cool to room temperature, about 1 hour.

Store granola in airtight container at room temperature for up to 1 month, or frozen for up to 2 months. Bring frozen granola to room temperature prior to serving, or quickly warm through by toasting desired amount in a dry skillet over medium heat, 2 to 3 minutes.

Serve atop yogurt.

QUICK BLACKBERRY JAM

Serves 4

This quick jam is a prefect complement to the Orange-Rosemary Granola. Prepare it up to 1 day in advance.

2 cups fresh blackberries

2 tablespoons granulated sugar

2 tablespoons water

Pinch salt

Combine 1 cup blackberries, sugar, water, and salt in small saucepan. Cook over medium heat, stirring and smashing berries with wooden spoon, until mixture is thick and jam-like, about 8 minutes. Remove from heat and stir in remaining 1 cup blackberries. Cool to room temperature and serve with yogurt and granola.

Breakfast in Bed

We love Tate’s crunchy, buttery cookies, and when we got the opportunity to cook and shoot a few things from their inspired creator, we jumped at the chance. These Maple, Bacon, and Date Scones and extravagant Cinnamon Swirl Scones are perfect for spoiling your significant other – or yourself.

The following recipes are from Baking for Friends by Kathleen King, creator and owner of Tate’s Bake Shop

Maple, Bacon, and Date Scones

Makes 16 scones

1 ¾ cups whole wheat flour

1 ½ cups unbleached all-purpose flour

¼ cup firmly packed dark brown sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

10 tablespoons (1 ¼ sticks) cold salted butter, cut into ½-inch cubes

1 ½ cups pitted and chopped dates

12 ounces sliced bacon, cut into ½-inch-wide pieces, cooked until crisp, drained, and cooled

1 cup buttermilk

1/3 cup plus 1 tablespoon Grade B pure maple syrup

1 large egg

1 tablespoons Demerara or other raw sugar

Position oven racks in the top third and center of the oven and preheat the oven to 400°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

To make the scones: In a large bowl, whisk together the whole wheat and all-purpose flours, brown sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter. Add the dates and toss to coat with the flour mixture. Repeat with the bacon. Whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup. Pour into the flour mixture and stir just until combined. Do not overmix.

Turn the dough out onto a lightly floured work surface and knead a few times. Roll out into a 1-inch-thick round. Using a 2 ½-inch round cookie cutter, pressing firmly to cut through the dates, cut out the scones as close together as possible to avoid excess scraps. Arrange at least 2 inches apart on the prepared baking sheets. Gently press the scraps together roll out again, and cut more scones.

In a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup.  Brush the tops of the scones lightly with the egg mixture and sprinkle with the Demerara sugar.

Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the scones are golden brown, about 20 minutes.  Let cool on the pans for 10 minutes. Serve warm.

Cinnamon Swirl Buns

Cinnamon Swirl Scones

Makes 12 rolls

Filling

8 tablespoons (1 stick) salted butter, at room temperature

½ cup firmly packed dark brown sugar

1 tablespoon ground cinnamon

Dough

4 cups unbleached all-purpose flour

½ cup granulated sugar

2 tablespoons baking powder

½ teaspoon salt

8 tablespoons (1 stick) cold salted butter, cut into ½-inch cubes

1 cup dark raisins

1 ¾ cups half-and-half

Icing

½ cup confectioners’ sugar, sifted

1 tablespoon plus 1 teaspoon water

Position oven racks in the top third and center of the oven and preheat the oven to 375°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

To make the filling: In a small bowl, mix the butter, brown sugar, and cinnamon until smooth.

To make the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea-sized pieces of butter. Do not overmix. Mix in the raisins. Stir in the half-and-half and mix just until the ingredients are moistened.

On a lightly floured work surface, roll out the dough into a 17-by-12-inch rectangle about ¼-inch thick. Spread the cinnamon filling evenly over the top of the dough, leaving a ½-inch border on all four sides. Starting at the long side, tightly roll the dough up into a log. Cut the dough into 2-inch slices and arrange them, cut sides up, 4 inches apart on the prepared baking sheets.

Bake, switching the positions of the baking sheets from front to back and top to bottom halfway through baking, until the rolls are slightly golden, 25 to 30 minutes. Let cool on the pans for 10 minutes.

To make the icing: In a small bowl, mix the confectioners’ sugar and water with a fork until smooth. Drizzle over the buns. Serve warm, or let cool to room temperature.


On mornings when we’re not making a mad dash to head out the door to work, real breakfast, rather than the perfunctory, unevenly buttered piece of toast and only half-drunk cup of coffee, is in order. Fluffy biscuits and scrambled eggs, crisp waffles drenched in syrup, savory sausage links and a stack of pancakes…or today’s specials: egg-in-a-hole and Dutch Baby.

The egg-in-a-hole is a simple construction: trim out a round from a slice of bread, gently crack an egg into it, and cook in plenty of butter until the bread is golden brown and the egg has set. We used a thick piece of buttery brioche loaf and opted for a duck egg; its large sunny yolk is velvety and rich and perfect for dunking that round brioche bit into.

The big showstopper in this post and at any breakfast is the Dutch Baby, an oven-baked pancake that’s all crisp mounds and burnished ridges. If you’ve never made one, do stay close to the oven and flip the light on so you can see the batter heave and huff in a scorching hot skillet and go from liquid pool to impressive puff. The recipe that follows is actually one I (Maria) developed while working at Cook’s Country Magazine. I must have made at least 50 of them during the process, so rest assured this a tried and true formula. Though you can make the baby in a large skillet, I recommend using the cast iron skillet; it’s straight, rather than curved sides, and capacity to hold heat, make for blue ribbon results.

 

DUTCH BABY
Serves 4

2 tablespoons vegetable oil
1 cup all-purpose flour
¼ cup cornstarch
2 tablespoons granulated sugar
2 teaspoons grated lemon zest
1 teaspoon salt
3 large eggs, at room temperature
1 ¼ cups skim milk
1 tablespoon unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
2 tablespoons confectioners’ sugar
1 pint fresh blueberries or other fresh berry

Adjust oven rack to middle position and preheat oven to 450°F. Brush bottom and sides of large cast iron skillet with oil. Place in oven and allow to heat for at least 10 minutes.

Meanwhile, combine flour, cornstarch, sugar, lemon zest, and salt in large bowl. In second bowl, whisk eggs, milk, butter, and vanilla. Slowly whisk in wet ingredients into dry ingredients.

Open oven, slightly pull out oven rack with skillet, and pour in batter. Bake until pancake is puffed, golden, and crisp, about 20 minutes. Transfer skillet to cooling rack and dust with confectioners’ sugar. Serve immediately with berries.

 

DUCK EGG-IN-A-HOLE
Makes 1 serving

4 tablespoons butter
1 slice brioche loaf
1 duck egg
Salt and pepper

With a biscuit cutter or kitchen shears, cut out a 2-inch round from the center of the bread slice. Brush both sides of bread and cut-out with 1 1/2 tablespoons butter. Melt remaining butter in skillet over medium heat. Place bread in center of skillet and cut-out alongside.

Crack duck egg into hole and season with salt and pepper. Once egg white begins to turn opaque and set, flip bread over with spatula and continue cooking until done, 1 to 2 minutes longer. Serve immediately.

Farmers’ markets pop up under white tents around the city throughout the spring, summer, and fall, and they are one of our favorite places to shop. Sure, brick and-mortar markets are necessary and the Cookin’ half of us visits two to three a day, but crowded, neon-illuminated aisles slowly navigated by angry old ladies with rickety carts and kids on Razors will grate on anyone’s nerves. People often suggest that we order food for photo shoots, but, to me (Maria) grocery shopping is a bit like foreplay, and I like to spend time getting to know what I’m buying; if it’s produce, I’m definitely getting to second base with it. Sure, you can get fruits and vegetables delivered to your home, but it is endlessly more satisfying to see, smell, and touch each slender-necked zucchini, each tangle patterned cantaloupe. More pleasurable still is spending a sun-drenched morning at the greenmarket leisurely going through these motions.

Last Saturday, Tara and I went to the Union Square Greenmarket, arriving before the crowds made it difficult to navigate. Piles of fuchsia radishes with
roots curled like small rodents’, wooden crates’ edges breached by gooseneck gourds, wildflowers abuzz with dizzy bees, emerald leafy greens bunched into
edible bouquets, dark crusty loaves of bread; the feast begins even before you’ve stuffed your tote bag.

Our greenmarket jaunt was all about going there without a shopping list (which is completely foreign to me as I usually type them up by supermarket section) and
picking up whatever seemed most appealing. Do the same; you’ll be surprised at how little fresh ingredients need to shine.
Below are a few recipes we pulled together for brunch later that morning; hopefully they’ll inspire you to shop outside this weekend.

GRILLED ZUCCHINI BLOSSOM SANDWICHES
Makes 4 sandwiches
The key to the success of these sandwiches is good ingredients. We like a Wonder Bread and American cheese version just like the next guy, but gussy the old standard with local cheese and artisan bread. Our choices are in the recipe, but feel free to use your own selections.
Zucchini blossoms are that vegetable’s  bold and beautiful décor – luckily, they’re edible, too.

8 slices peasant bread, cut ¾-inch thick
6 tablespoons olive oil
8 ounces Brigid’s Abbey cheese, thinly sliced (See Headnote)
16 zucchini blossoms
Salt and pepper

Adjust oven rack to middle position and preheat oven to 400°F.

Brush each slice of bread on both sides with 4 tablespoons oil. Heat large skillet over medium heat and grill bread in two batches until lightly toasted on both sides, about 4 minutes.  Transfer bread to large baking sheet.

Distribute cheese evenly among bread slices and place in oven. Bake until cheese is melted and bubbling, 6 to 8 minutes.  Transfer tray to cooling rack.

Heat remaining 2 tablespoons oil in now empty skillet until shimmering. Add zucchini blossoms and sautée just until wilted, about 30 seconds. Season with salt and pepper.

Divide zucchini blossoms among 4 bread slices. Top with remaining bread slices, cheese-side down. Serve.

KALE AND PEACH SALAD
Serves 4 to 6 as a side dish
Anchovies provide this salad dressing with an assertive backbone. If you’re not a fan, trust me, they melt right in and get a good kick in the pants with the addition of caramelized lemon zest and bright, tart lemon juice.
Kale salads seem to be very in vogue at the moment, but the addition of ripe summer peaches is a surprise we bet you haven’t yet encountered.

Recipe notes: Microwaving the garlic and lemon zest in oil will mellow out the garlic and caramelize the lemon zest. As an alternative, heat the oil, garlic, and zest in a small saucepan over medium-low heat for 2 to 3 minutes.
– This salad can be prepared and dressed one day in advance; since kale is such a hearty green, it won’t wilt. Add the peaches right before serving.

1 large bunch Tuscan kale, ribs removed and discarded
¼ cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon zest and 3 tablespoons juice from 2 lemons
8 oil-packed anchovy fillets, finely minced
1 teaspoon Dijon mustard
Salt and pepper
2 ripe but firm peaches, cut into ½-inch thick wedges

Cut kale leaves into 1/8-inch-thick ribbons; you should have 6 cups.
Combine oil, garlic, and lemon zest in small bowl and microwave for 1 minute (See Notes).

Whisk anchovies, mustard, and lemon juice in salad bowl. While constantly whisking, slowly drizzle in oil mixture. Add kale and toss to evenly coat with dressing. Add peaches and season with salt and pepper to taste. Serve.

SIMPLE PLUM-CHAMPAGNE COMPOTE
Serves 4

Recipe notes: Large plums work in this recipe as well, however we picked up multi-colored petite versions at the greenmarket.
To remove the seeds, cut the plums in half, then core out the seeds with a paring knife. Don’t worry if they become a bit mangled in the process as they’ll break down during cooking.

2 tablespoons unsalted butter
¼ cup packed dark brown sugar
2 pints small plums, pitted, seeds discarded (See Notes)
¼ teaspoon salt
1/3 cup champagne or Riesling
2 cups mascarpone or plain Greek yogurt
Pepper

Melt butter in large skillet over medium-high heat until beginning to foam. Stir in brown sugar and cook until melted, about 2 minutes. Stir  in plums and salt and cook, stirring occasionally until thick and syrupy, about 15 minutes.

Stir in champagne or Riesling, and continue cook until syrupy consistency is reached again, about 5 minutes longer. Serve at room temperature with mascarpone or Greek yogurt and season with pepper.

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