Coconut Yogurt Cake with Roasted Peaches

 

Jody and I both like simple, unfussy desserts with a couple of dominant flavors that compliment each other.  A couple of weeks ago I laid my hands on a quart of wild blueberries, so my original vision for this included a wild blueberry compote.  Jody, however, wanted to go with peaches.  Since I couldn’t get my hands on any wild blueberries for the day we were scheduled to blog, she won.  This is a simple Coconut Yogurt Cake with Roasted Peaches.  The crumb is moist, with a rich with coconut flavor.  And the peach accompaniment, oh man.

Grilled Corn with Pepper Pecorino Butter


If you give a mouse an ear of grilled corn, he’s going to want some grilled peppers to go with it.  Or vice versa.  The peppers have been so beautiful of late that we can’t stop eating them, or trying to figure out what else to eat with them.  Now that corn is coming into view one of the treats of the season is Grilled Corn with Pepper Pecorino Butter.

Grilled Lamb Blade Chops with Hot Mint Chutney

Nobody hates lamb blade chops.  People either love them, or they’ve never heard of them.  Viewed from a diner’s perspective, lamb blade chops are to loin chops as  pork ribs are to pork loin.  There’s fat, gristle, a bit of bone, and you need to work a bit more to get the good stuff.  The reward is heaps of flavor.  If you fall into the never-heard-of-’em group, then this week’s Grilled Lamb Blade Chops with Hot Mint Chutney is your opportunity to step-away from the fancy-dress dinner party of loin chops, leave your champagne flute of civilisation on the veranda, and stride across the lawn through the baffled croquet players as you peel off your tuxedo and enter the forest.

Torchio Pasta with Squash Blossoms

Oh, the birds and the bees, you gotta love ‘em, especially if you enjoy eating things like this week’s dish, Torchio Pasta with Squash Blossoms.  After Jody’s rant last week about the tyranny of seasonality, we’re presenting another dish that is, well, seasonal.  But move fast, the season for squash blossoms is here and gone in the blink of an eye and you’ll have to wait another year for the opportunity to enjoy their delicate flavor fried, stuffed or, as we do here, expressed in a light pasta sauce.

Roast Chicken with Muhammara

What???!!!  There’s a Garum Factory post in my mailbox?  Boy, did this week fly by!  

I hate to break the news, but it’s still Wednesday.  We’re running a couple of days ahead of schedule because this weekend is the PanMass Challenge bicycle ride for the Dana Farber Cancer Institute–and Team Rialto-Trade is a big participant.   I wish I could thank each and every one of our contributors in persons–Thank you! Thank you! Thank you!  

And now, back to the food…

Muhummara, a spicy ground walnut and pepper paste, has been on my post list for some time.  We’ve got some more grilled items coming up and I didn’t want the month of August to be all-grill, all-the time, so while Jody’s notes may suggest that this is more appropriate for December of February, ask yourself, When is a roast chicken ever the wrong thing to make?”   The answer is never.