An Easy Fruit Crisp

13 Jul

AND A GLUTEN-FREE VERSION, TOO!

Berry Crisp

Fruit Crisp

If you are anything like me, you love fruit pie but have no patience to make crust. You lost me at rolling pin. You lost me at ‘sift’. You lost me at…

So I’m happy to present to you something just as good as a fruit pie but ridiculously easy. You don’t even have to be that precise, which is a miracle in baking. Seriously… I once started this during dinner, for people who asked for it (people have started to ask for it a lot) so I got up and prepped it, which takes about 10 minutes max. Mind you, I’d had a martini or three so I did it from memory and was pretty damn imprecise with my measuring, throwing this here, tossing this there. And it was still just as wonderful. 

It’s terrific with peaches, which are fresh right now. But I love it even more with mixed berries: blueberries, blackberries and raspberries combined. Or just one of those, if you have a favorite. Or mix in peaches, too, with all the berries. (Don’t peel the peaches, no need for that… see? Easy!)

As noted in the recipe below, if you need gluten free, just substitute Almond Flour for the regular flour. The consistency is a little different but it tastes terrific. I often do it with almond flour anyway because I love the flavor of almonds so much. 

GlutenFree crisp

Gluten-free version made with almond flour

The crisp is great with ice cream, sure, but I love it most slightly warm with a little heavy cream drizzled on top.  I don’t like desserts cloyingly sweet so this is a tart crisp. If you like a lot of sweet, add a little more sugar to the filling. But trust me. Tart is perfect. This will become a staple. 

*Remember also: if you want to go a little fancier, don’t forget the fruit tarts I posted last summer. A little more work yes but wow what a payoff! Click here.

EASY FRUIT CRISP

Ingredients

  • 6-8 cups fresh fruit: blueberries, blackberries, raspberries and/or sliced peaches (no need to peel)
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • juice of 1 small lemon
  • 2 T sugar
  • 1 cup plus 3 T flour (or almond flour for gluten-free)
  • 1 cup old fashioned oats
  • 1 cup brown sugar
  • 1 cup sliced almonds (or slivered but I liked sliced better)
  • 1 cup cold butter, cut into cubes

 

Directions

Preheat your oven to 350. Butter a 9 x 13 casserole.

In a large bowl, toss the fruit with the cinnamon, extracts, lemon juice, sugar and 3 T flour (or almond flour.) Pour into the buttered casserole. 

In another bowl, combine the flour (or almond flour), oats, brown sugar and almonds. Mix very well. Add the cubed butter and, with your hands, mush all together until a crumbly mixture has formed. (If it still has little pieces of butter, that is fine.)

Spread the mixture over the fruit. You can have places where the fruit shows, no problem.

Bake for 45-50 minutes until bubbling. I like to then broil just a bit if you want the top really crispy. But be careful it can blacken easily. 

Berries tossed

Berries tossed

 

With the topping

topping added before the oven

 

5 minutes after removal from the oven

Shortly after removal from the oven!

 

Berry Crips 2

Your dream breakfast is here

25 May

Expletives were heard the last time I served this. The phrase ‘your new crack‘ as well. And while it is a breakfast dish, you can have it any time of day. I certainly do. It’s a killer late night dish, for instance, after an extra long day at work or, well, whatever you’ve been doing late night.

I give you my Skillet Chilaquiles, a bastardized, easy version of the traditional Mexican breakfast. 

Skillet Chilaquiles2

Skillet Chilaquiles

True chilaquiles are tortillas sautéed in a spicy red or green sauce, often with shredded chicken mixed in. Fried eggs sometimes are served on top. Given my obsession with eggs, it’s no wonder I devised this version over the years using eggs as the actual sauce. What you end up with are tortillas, still a bit crispy, coasted with a luscious sheen of eggs, cheese and chilis. 

Try it once and, like me, you will start keeping all the ingredients on hand.

Chilaquiles ingredients

Ingredients for Skillet Chilaquiles

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Cauliflower Pizza Crust ? A MUST TRY

11 May
Pizza Ingredients

Ingredients for Pepperoni Pizza with a cauliflower pizza crust

With Gluten-Free/Paleo/Ketogenic interest remaining at a fever pitch, it seems everyone is looking for terrific recipes with low/no carbs and no gluten. I myself am following the Ketogenic Diet; the older I get the more difficult it has become to lose weight and keep it off, damn it! (That gin has no carbs is a lifesaver.) But even if you couldn’t care less about avoiding gluten, today’s recipe — homemade pizza with a homemade cauliflower crust — is a mind-blowing must try. I’ll say ‘damn it’ one more time because this pizza is so damn good.

Pizza!

Pepperoni Pizza with a cauliflower crust

I owe this stunner to my wonderful friend Jeff, an amazing chef who constantly teaches me about cooking. He stumbled onto the recipe, perfected it and encouraged me to give it a try. Jeff and his husband Owen, btw, are in the ‘could care less’ about avoiding gluten camp. In fact, they eat more gluten than any people I’ve ever met… and yet both are annoyingly super slender. I’ll say “damn it” one more time in envy. Fortunately I love them too much to stay very annoyed. 

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Winter Greens Lasagna

11 Mar
Lasagna

Winter Greens Lasagna

Everyone loves lasagna yet I know great cooks who won’t bother to make it at home, myself included for a long while, because it seemed too much work. 

Not true, not true!

I’ve learned over the past few years lasagna can be pretty damn easy to make, particularly when someone reveals to you, as my great friend and great cook Tiffiny told me, that you don’t have to boil the lasagna noodles. That blew my mind, given the one time I tried to boil the noodles, then layer them, was a nightmare of near biblical proportions.  I never got that tray of lasagna into the oven and I never tried again until Tiff told me, no you don’t have to do that. Just layer them into the lasagna out of the box.  Genius.

Ultimately, lasagna is simply layers of flavors you stuff in the oven and bake. Yes, the layers themselves determine how good it will be and you want to make sure it isn’t too dry. But particularly with some quality store bought ingredients, you can prep and layer a terrific homemade lasagna in 30 minutes or less. Lasagna also sits beautifully so you can prep it on a Sunday, have it ready to shove in the oven when you get home Monday and then have wonderful leftovers all week. 

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The Horror of “Get Out”

23 Feb

A week away from the Oscars means a rumination on a nominated movie is a great idea. A good friend and writing mentor, Jeff Meyers, has a take on “Get Out” I find extremely thought provoking and fascinating, so much so I asked him to let me post his ideas here. Whether you liked the movie or not (I realize as much as it invigorates many of us it befuddles others) , I think you will find his essay worthy of consideration and discussion.

It’s no secret that, historically, horror has been regarded as junk entertainment, a genre that relies on cheap thrills and lurid subject matter to draw audiences. And while critics have been willing to extoll the technical and cinematic achievements of the genre, they typically overlook the thematic, intellectual, and emotional resonance of the genre.

The well-deserved nomination of Get Out for this year’s Best Picture Academy Award is only the sixth time a horror film has been considered for such an honor. The first, 1973’s The Exorcist came 45 years after the Oscars were first introduced. Since then, only The Sixth Sense, Black Swan, Pan’s Labyrinth (Best Foreign Language Oscar) and Silence Of The Lambs (the only one to win… and regarded, by some, to be a thriller rather than horror), have been given such regard. Classics like King Kong, Bride Of Frankenstein, Psycho, Alien and The Shining were all, notably, overlooked.

Exorcist small

This dismissal of horror as a serious-minded expression of cinematic art and opinion has such a long and pervasive history that even some its own practitioners feel a need to distance themselves from the label, lest they be devalued as artists. 

In the introduction to The Walking Dead graphic novel, creator Robert Kirkman insisted that his goal was not to scare anyone, and that he wasn’t writing horror but rather “social commentary and character.” Writer-director Jordan Peele asserted that Get Out is not a horror film but rather a “social thriller.” 

With all due respect, Kirkman and Peele are wrong. While genre labels are often fluid and inexact, there is little doubt that a graphic novel that involves hordes of flesh-eating zombies, and a movie about a mad scientist that cuts out the brains of his victims in order to replace them with someone else’s brain qualify as horror. The rejection of the label is undoubtedly the result of those long standing dismissals of the genre. 

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Spicy “Get Well” Chicken Soup

5 Feb

I’ve been sick for a month and I never get sick. Apparently the whole world is feeling it. For me, every time it seems over, with my defenses down a different bug comes barreling in and takes over. Plus, try as I might when I don’t feel well, I don’t eat well. Comfort food city, you know?

But I hit a wall this weekend: “I’ve had enough of this $@#%~!” 

So I created a spicy chicken soup designed to shock my system with fresh, healthy and spicy ingredients, something I could detox on all week. 

Spicy Get Well Soup

Turns out, though, it also happened to end up one of the best soups I’ve ever made. This is light, fresh and incredibly healthy soup with a spicy kick.  But you don’t have to have the flu to love this soup. I’m even having it for breakfast. It’s that good. 

If you do have the flu, an appetizer of my garlic salad and a bowl of this chicken soup will have you well on the way to recovery. After a weekend of eating both, I seriously feel 100 times better.

And so I present to you: 

TOM’S SPICY “GET WELL” CHICKEN SOUP

This is a great “throw a bunch of stuff in a pot without worrying too much about the amounts and it still comes out amazing” kind of recipe. You could easily vary the ingredients and it will turn out well. But use the specific ingredients noted here the first time you make it to get the genius. Then you can start messing with it.

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Best Cookbooks 2017

13 Jan

Better late than never, right?

These lists can be a bit silly because I obviously did not read nor cook from every cookbook released this year. I am a proud cookbook whore, however, and read and cooked from quite a few. These are the cookbooks I particularly loved this year, you can’t go wrong with any of them. 

And remember, if you are building a cookbook library, always a great thing to do, I have a good primer here: Building Your Cookbook Library Vol. 1.

On to the best… If you don’t want all five (!!!), see which food type strikes your fancy and pick that one. Or just buy:

GJELINA

 

Based on the recipes from one of Los Angeles’ most highly acclaimed restaurants, this is my cookbook of the year. From the wonderful recipes, much easier than you might expect, to the technique beautifully taught including marvelous pantry items to have in your cupboard and fridge, this is a book I will use the rest of my life. These are rustic dishes exploding with fresh vegetables and amazing flavors. Fish, chicken, beef, lamb, soup, vegetarian… the book has it all. I also love how easy the book is to use… many cookbooks have spines that make them difficult to prop open on the counter. Gjelina has a wonderful spine I wish every cookbook publisher would mimic. It easily flops open and stays open right where you want it. Read, cook and enjoy.

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