Archive | Food RSS feed for this section

Breakfast Fried Rice

30 May

(Your next favorite killer comfort breakfast is good for you and has various tweaks for various diets…)

Breakfast Fried Rice

Breakfast Fried Rice, sans necessary extras

After a few years of On Food and Film (time sure flies!), it must now be obvious how much I love breakfast. Savory breakfast at least. Sure, I’ll eat a pancake or french toast if you shove it in front of me but otherwise, savory breakfast rules.

Well, then. Let me give you a savory comfort breakfast that will satisfy you completely. It’s also fairly healthy and can adapt to a variety of diets.

You see, along with loving breakfast, and chicken, and pasta, and salad, and… I love rice. I’ve mentioned that growing up Cajun the starch that was our staple was white rice not potatoes. Rice is a wonderful vessel for so many things… Gravy! Au jus! Red beans! Butter! Gumbo! Etouffee! When I was in grade school, I loved white rice topped with French’s Yellow Mustard (long story). Oh hell, I still do. But I even love rice all by its lonesome.

I also love fried rice. Once a week growing up in my hometown of Port Arthur, Texas, Mom, Dad, my brother David and I went to The Dragon Inn, a restaurant in downtown Port Arthur run by a wonderful man named Johnny. If you’ve seen the final scene of A Christmas Story, you know what Johnny and the restaurant were like, although The Dragon Inn was a long rectangle shooting in perpendicular fashion back from the street. It had a bar on one side and booths all along the other. Painted on the booth side wall, winding the length of the restaurant, was a single, very long Chinese dragon that enthralled me for years. Johnny is who hooked me on Mu Shu Pork, Sweet and Sour Pork, Beef with Snow Peas and amazing fried rice. 

Back to breakfast: I’ve been working out early mornings as of late, with a terrific trainer named Ryan, who suggested the best time to eat carbs was after a hard workout. When he said, ‘You can even use white rice’ I lit up, given I’ve been avoiding rice lately trying to slim down. His suggestion was the only encouragement I needed and voila! Breakfast Fried Rice was born.

While I love this dish best with white rice, you can also use brown rice and even cauliflower rice if you are avoiding carbs completely. (The cauliflower version is a terrific Keto breakfast.) My good fried Rob actually prefers the cauliflower version over white rice, although it was he who remarked last week, when I made the white rice version yet again after we worked out, “This is incredible comfort food.”

Eat first. Thank me later.

Breakfast Fried Rice w.Egg

Breakfast Fried Rice with some necessary extras

BREAKFAST FRIED RICE – serves 2 (you can easily add more for more)

*NOTE: This recipe is just a guideline… for instance, use sausage instead of bacon, or if you are vegetarian, omit the meat. You can use a different chili pepper… though the Fresno chili is best here! You can use a variety of spices and herbs as well, depending on what you like. If you don’t like eggs (what???) omit. But give the original a try before branching out.

** ALSO: this is a very easy recipe. The instructions are long because I want to make sure everyone gets it the first time. But, seriously, this is easy. Once you do it two times, you will be doing it constantly with no thought at all.

Ingredients (see notes below)

4 strips bacon, diced

1/2 red onion, diced

1 Fresno chili, diced (the seeds are the heat… use all or sparingly, depending)

1 cup cooked white rice (see note below)

cumin seed, a shake or two

salt and pepper

4 eggs

fresh chives (optional but necessary)

Avocado or guacamole (optional but so good)

Crème Fraîche (optional but oh my)

** Notes on ingredients:

– Red onion is best here but in a pinch, yellow or white is fine.

Fresno chilis, which look like red Jalapeño chilis, are incredible… they have a kick but not quite the kick of a Jalapeño and the flavor is much better. If they are in season (as they are now!) grab them!

– Rice: cold, cooked white rice from the fridge works best as it crisps up better and creates more of a ‘fried rice’ feel. I make this so much I keep cooked white rice in my fridge. But if you don’t have any left over, freshly made rice works fine. THERE IS NOTHING BETTER THAN THIS FOR RICE IN A PINCH : Trader Joe’s Frozen Jasmine Rice.

 One cup is just a guide. I usually throw in whatever I have.

** Also, cooked brown rice or raw cauliflower rice work very well as a substitute.


– Heat your largest skillet over medium with a glug of olive oil. (Any skillet will work but the wider the skillet, the more surface plane you have to crisp up the rice.)

– Add the diced bacon and spread it around, stirring occasionally, until it is about halfway done, usually 5 minutes or so. I rarely get the bacon really crisp the way for this recipe, but feel free.

– Turn heat to medium low and add your diced red onion and Fresno chili. Mix well with the bacon and let saute’ until the vegetables are soft and the bacon is cooked some more. If you need a little more oil… add some butter!

– Season with a shake or two of cumin seed,  and salt & pepper. Cook for a minute more.

– Turn heat to medium high and add your cooked rice (or uncooked Cauliflower rice)… Mix well, then spread the rice out as evenly as possible over the bottom of the skillet. This is why a larger skillet works better, to get as many grains of rice pushed flat to the bottom of the skillet as possible. Let cook over high heat a minute or two. Then stir it up and spread it out again. The rice should be getting a nice crisp, even a bit brown, on the side that is flat on the skillet. This is creating the ‘fried rice’ feel.

– While you cook the rice, fry your eggs in a separate skillet to you liking… sunny side up is of course the only way to eat fried eggs and makes the dish that much more wonderful when the yolk runs all over the rice… but make them to your liking… sigh.

* Important note: I confess, some lazy mornings I crack the eggs over the rice and cook them on top of the rice for the final two minutes. It doesn’t make for the most beautiful presentation. Still tastes great, though!

– When the eggs and rice are ready, divide the rice into two large bowls. Top with two eggs per bowl. I love to add sliced avocado, a dollop of  my hot sauce, a spoonful of crème  fraiche’ and some chopped chives.

Enjoy! This is awesome!

Homemade Crème Fraîche??!!

19 May

(how to make homemade crème fraîche you will eat with a spoon, plus suggested uses and recipes)


homemade crème fraîche

I can’t believe I’ve been cooking for years and didn’t know I could make crème fraîche at home with 90 seconds of prep. Well. Now I’m making it at least once a week, if not more, using this incredibly delicious and decadent ‘soured cream’ on everything. 

Less tart and much creamier than sour cream, I’ve used store bought crème fraîche for years. It’s terrific in soup and stews, wonderful on eggs, a better way to make creamy salad dressings, and is the perfect foil for both sweet and spicy dishes: it brings a slight tartness to a sweet dessert, adding depth and balance (how ‘chef’ does that sound!) and tempers a spicy dish, such as my skillet chilaquiles. 

Trust me… give this a try and you will ever after always have a jar of homemade crème fraîche in your fridge. The uses are near innumerable. 


2 cups heavy cream

3 T buttermilk


Mix the heavy cream and buttermilk in a glass jar (mason jars are perfect.)

Cover with cheese cloth or a kitchen towel (the material needs to be breathable) and secure with a rubber band or mason jar lid-band (another easy aspect to using a mason jar.)

Let the jar sit at room temperature for 24 hours. Uncover, stir and stick in the fridge. (Be sure to lick the spoon or knife, damn.)


–  Any dessert you make? Either spread a swath of crème fraîche on the plate, putting the dessert on top, or simply dollop on top of the dessert. I like this better than ice cream on many desserts, such as pie or cobbler, as it tempers the sweetness and adds a richness and texture ice cream doesn’t have.

– Make my homemade vinaigrette (easy!), add a few dollops of crème fraîche and some more thyme and you have a lovely ranch. I like it more liquidy but you can add enough crème fraîche to make a thick ranch.

– You all know my obsession with eggs. There isn’t an egg dish you could make that can’t use a little crème fraîche on top. My baked omelet for instance. Or, as mentioned, on top of my skillet chilaquiles

– Make my pan sauce for any main course. Add a couple of spoonfuls of crème fraîche at the end to make a creamy version of this sauce. Genius.

– Simply dollop on top of fresh berries, with some mint.

– For another wonderful salad dressing, combine a few tablespoons of chopped preserved lemons (you really should be making these, so easy and so useful), some of the ‘goop’ from the preserved lemons jar, half a cup of crème fraîche, a few shakes of red wine or sherry vinegar, thyme, salt and pepper and you have an incredible salad dressing, perfect on butter lettuce (but any lettuce will do.)

Skillet Chilaquiles2

skillet chilaquiles with crème fraîche

Do you like crème fraîche? How do you use it? Let us know!


Fresno Chilis Will Change Your Life

12 May

(including recipes for a killer hot sauce, a mini tutorial on delicious pan sauces, pickled chilis, and more…)

Fresno Chili and jar

Fresno chilis and hot sauce

Fresno chilis, which look like a red Jalapeño, have become my favorite chili by far. Milder than a Jalapeño, they still have a nice bite along with a slight, lovely sweetness that makes them more versatile than a Jalapeño or Serrano. Because they can be enjoyed even by people who ‘don’t like spicy’, Fresnos are often called a ‘gateway chili’, as you can see in this excellent history of the Fresno:

Fresno Chilis

I stumbled onto Fresnos a couple of years ago because a favorite chef of mine, Nancy Silverton, throws them in just about everything. I made a marvelous chicken recipe of hers, that uses pickled Fresnos, and loved them so much I started throwing them in and on everything: the pickled Fresnos are terrific on pizzas and in sandwiches, I love raw slices in salads, and a gentle sauté of a sliced or diced Fresno transforms most any main dish or side vegetable. They are also wonderful in my baked omelette.

When I started making my own hot sauce (ridiculously easy, as you will see in the recipe below) I really fell in love. This hot sauce is The. Best.

Fresnos are perfect for pan sauces (see recipe below) as well as in an upcoming recipe that will also change your life, Breakfast Fried Rice. 

If there’s a problem with Fresnos, it’s that unlike the Jalapeño or Serrano, they’re not always available year round. Subsequently, when I see them, I buy out the store, make a few jars of hot sauce, pickle some more, then freeze the remainder. 

So look for the Fresno! Buy a bunch and try these recipes… and be on the lookout for Breakfast Fried Rice!

Your New Favorite Hot Sauce

Hot sauce ingredients

ingredients for hot sauce


Approximately 1 lb. Fresno Chilis, tops removed (just fill your blender to the top)

1 cup distilled white vinegar

1 T Salt


– Fill a blender to the top with the Fresno Chilis.

– Add a cup of distilled white vinegar and the salt

– Blend on high for a minimum of two minutes. You want it pureed really, really well. Some foam will develop, no big deal.

– Pour the contents of the blender into a sauce pan and bring to a slight boil. Turn the heat to medium low and simmer, stirring, until it reduces by about 1/3, stirring occasionally. Taste as you go, you might want more salt. (Some people add 1 T sugar to the blender. I don’t.)

– Pour into mason jars. You can certainly go the preserving route, canning the sauce so it can go in the cupboard (I do this at Christmas) but I usually stick the jars in the fridge as they last a long while. Or, well, they could last a while but we go through this stuff fast. You can put it on almost anything. (Eggs of course are my favorite.)

NOTE: this makes a very thick sauce. If you like a slightly thinner, more liquid hot sauce, add another cup of vinegar.


Pan sauces are wonderful and easy. Cook your protein, remove it from the pan and use what’s left in the pan to quickly create a wonderful sauce to spoon over your meal. Make this recipe exactly, then use it as a guideline for a variety of other flavors, i.e. red wine instead of white, vegetable or beef broth (or mushroom broth!) instead of chicken, any herbs, peppers and spices… whatever you love or have on hand.

Pork Belly

sliced pork belly with Fresno chili pan sauce

You can create this pan sauce with just about any protein you cook in a pan… steak, pork chops, pork belly, fish… anything. Damn, is it good.


– 4 T butter

– 1 shallot, sliced thinly (white or brown onion will suffice if need be)

– 1 Fresno chili, halved vertically, then sliced into half rings

– 3 cloves garlic, sliced thin

– 1/4 cup (or a few glugs) of dry vermouth or white wine

– 2 cups broth

– salt and pepper

– fresh thyme


 – Prepare your protein as you like.

(For me, with, say, a New York strip, pork chops on the bone, or pork belly, this means getting a cast iron skillet incredibly hot, then searing both sides of the protein in olive oil. If I’m doing a strip, I cook it almost all the way through… remember! Meats continue cooking when you remove them from the heat, so always undercook!… with pork chops or pork belly, I like to have them finish cooking later in the sauce. So just get a good sear on each side, then set them aside, still underdone… they will finish later in the sauce. Fish tends to cook very quickly. Sear each side, remove, then also let it finish, briefly, in the sauce.)

– Once your protein is seared and off to the side, turn the heat down to low and add a couple of pads of butter. Add your shallot and Fresno chili and sauté, scraping up brown bits from the bottom. 

– When the shallot and Fresno chili are soft, add the garlic and sauté only a minute more so it doesn’t brown.

– Add the vermouth or white wine and turn up the heat to medium high, stirring well. Let the alcohol mostly cook off, which takes a few minutes.

– Add the chicken broth, a few shakes of salt and pepper, and the thyme. (I just throw in about 5-10 sprigs of thyme. The small leaves will fall off on their own and you can extract the stems when you serve.) After it all cooks down/reduces a bit, add your pork chops or pork belly back into the pan and let them finish cooking in the sauce. I like the seared side of the protein to be above the liquid so it retains that great sear.

– When the protein is to your liking, remove it to the side and add 2 more pads of butter. Whisk in the butter, which will thicken the sauce and make it that much more wonderful. 

– Taste and season as you like. You can use rosemary instead of thyme… any herb or seasoning, really. 

– Serve your protein over the “Best Mashed Cauliflower Ever” and top with the sauce, making sure everyone gets some of the Fresno chili slices. (I serve pork chops whole. With a New York strip or pork belly, I like to slice the protein.)

Pork Belly wide


These will keep several months. They are wonderful, sliced, on most anything! Pizzas, roasted meats and fish, thrown in side dishes, on sandwiches… anything!


– 1 quart champagne or white vinegar

– 2 tablespoon good quality honey

– 2 teaspoons black peppercorns

– 1 teaspoon juniper berries (optional)

– 1 teaspoon cloves

– 4 bay leaves

– Approx 1 lb  Fresnos, stems remain on


– Combine everything but the chilis, and 2 cups of water, in a saucepan and bring to a boil. Reduce to medium low and let simmer 10/15 minutes to infuse the pickling liquid with the seasonings.

– Increase heat to high, add the Fresnos and return to a boil. Reduce to medium-low and simmer peppers 5-6 minutes until they are slightly softened but do not lose their shape or get mushy.

– Turn off the heat and let it all cool to room temperature. Put the peppers and the spices in a jar/jars, then fill with the liquid. Let them sit a day or two in the fridge before using. These will last months.

Best Mashed Cauliflower Ever

23 Mar

Ingredients for Mashed Cauliflower

In our current Keto/Paleo/Crossfit/Whole 30 obsessed world, with bread and grains and potatoes thrown into the dustbin, cauliflower has become a favorite food. Makes sense to me! I’ve always been a huge fan. Whether it be roasted simply (my favorite) or covered in cheese sauce or somehow otherwise plated, I love me some cauliflower. 

Perhaps because I’m Cajun and our main starch was white rice, I’ve never been a huge mashed potato fan. Roast or baked potatoes? Oh my. I’ll knock an old lady over for stellar roast potatoes or a loaded baked. But somehow mashed potatoes have only been useful as a reason to enjoy an amazing gravy. (Do you really need the mashed, though? How about a bowl of gravy and a spoon? Or, really, just a bowl of gravy and a biscuit? There you are!)

Yet I’ve fallen in love with mashed cauliflower, though it took me a few tries to get right. I loved the taste from the beginning. But I could never get the consistency quite right… it was always just a touch runny. Sure, butter and cream had something to do with that but, hey, you can’t have mashed anything without butter and cream.

Finally, I had an idea and gave it a try… a little cream cheese added to the mix. Wow. Perfect consistency and same great taste, you’ll never know it’s there.

So.. below… honestly, the best mashed cauliflower you’ve ever had. With a little garlic and thyme added in, even you die hard mashed potato fans might be surprised how much you like it. Even without gravy! But whether on their own (I love these mashed all alone) or with a wonderful pan sauce… upcoming in a soon to be posted post… this mashed cauliflower recipe will become a staple. 

Mashed Cauliflower

A bowl of just made mashed cauliflower… I love it all by its lonesome.

For the recipe, click here: Continue reading

Best of 2018 Pt. 2: Everything else

20 Jan

I posted on my favorite films last week… here are my other favorites of the year:



Hill House


Hands down my favorite anything of the year. Anything. By far.

Mike Flanagan’s reworking of Shirley Jackson’s famous novel (he also riffs generously on Robert Wise’s wonderful 1963 adaptation, The Haunting) is, pardon my french, fucking incredible. Even the master, Stephen King, called it “close to genius.” I’ll one up my hero and say it plainly: The Haunting of Hill House is indeed genius. While Flanagan in his revision uses both the novel and film in clever ways, he’s up to something much deeper than just a horror series. At its core, the series is a penetrating and devastating family drama. It’s as if Flanagan took Ordinary People, magnified the emotional depth of that brilliant movie ten fold, then stuck it inside Jackson’s sick and twisted Hill House, “a house that was born bad.” Every episode scared the shit out of me, and each episode also hit me on a powerful emotional level. The intricacy of Flanagan’s time jumping plot is dazzling. When his technique purposefully dovetails into that intricacy, such as in the justifiably famous 6th episode, a series of single takes designed to look like one, the effect is truly mind-blowing. Don’t shy away from the series because it’s scary…  the family stuff is so universal, anyone can relate to the marvelous, human Crain family.  But be warned, it is indeed scary. Flanagan is the best ‘jump-scarer’ I’ve ever encountered. Those of us watching together starting counting how many shrieks each episode elicited from our group. And there’s this one particular scare… well, it’s the best scare of all time. If you watched the series, you know of what I speak. I had to stop this episode midstream and have a couple of shots of bourbon to calm down before I could finish the episode, though my heart was still racing hours later. As a creative, The Haunting of Hill House is the kind of narrative success that is both enervating and energizing. Enervating because I think, ‘Goodness, I could never achieve that, just stop trying” but also energizing because, for a storyteller, this series reaches the peak for which we all strive. I may never reach such a pinnacle but Flanagan and his remarkable team and superb cast of actors certainly make me want to try.

Finally, though I know people who disagree, Flanagans’ twist on Jackson’s famous last line is electrifying.



The Bent Neck Lady




Things are going to get intense


WHOA. One of the biggest hits ever in the history of UK broadcasting, Bodyguard is a short (six episodes) but far from sweet adrenaline rush I could not turn off. This is ‘call into work sick’ material, because you have to finish it. If you’ve seen it, you know of what I write. If you haven’t, the less you know the better. Richard Madden is stunning as ‘the bodyguard’, he goes deep, goodness and Keely Hawes matches him perfectly. As does the rest of the British cast. Great show, an intense blast to watch. 


homecoming-culture-final (1).jpg

Something weird is going on


Julia Roberts is having one hell of a year. She gave the best performance of her life in superb Ben Is Back (see last post) and her performance in Homecoming is just as stellar. Yet she’s not getting much attention on the awards circuit… what gives?? Oh well, ultimately, who cares. After 30 years onscreen, she has become one of our best actresses and it was a joy to watch her this year. As for the show itself? Kick. Ass. A subtle mystery that really gets under your skin, I did not hear the podcast upon which the series was based so the story was new to me. Sam Esmail’s decision to approach Homecoming like a classic 70’s thriller in the vein of Alan J. Pakula et al. was a huge turn on to a film buff like me. As was his decision to score the entire series using music from those films. But you don’t have to be aware of that to enjoy. This is another one of those shows I watched and thought, ‘Wow, I wish I had worked on that.” Every performance is terrific, though I have to single out Stephan James and, in particular, Shea Whigham. His turn as a downtrodden DOJ investigator also deserves many more accolades than he is receiving. Finally, the genius move to make each episode 22 minutes instead of an hour made the show incredibly binge-able. Hear hear! Show creators, more of this in the future!



The Terror, indeed


One of my favorite novels, by the great Dan Simmons, became one of my favorite shows of the year. A fictionalized account of Sir John Franklin’s lost Arctic expedition in 1845, this sumptuous adaptation is an atmospheric chiller, no pun intended, superbly directed with an outstanding cast. (Again, those Brits…) You may want to subtitle it, as the accents are pretty thick. Filled with shocks and surprises and deep humanity, The Terror is yet another reason 2018 was one of the best years of television in recent memory.



I want to live inside this show


Paris! The Catskills! Lenny Bruce! Zachary Levi! Susie! Season 2 of one of the best shows on television was even better than season one. I cannot imagine what they spend on this show and/or how they get away with the production value and music budget. Sublime to watch, The Marvelous Mrs. Maisel is Amy Sherman-Palladino at her best, which is about as good as it gets. There are too many wonderful moments and performances here to even begin to start listing favorites, but may I say what a joy it was to watch Marin Hinkle’s Rose evolve this season. In the very strong likelihood you see me running around with a plunger over my shoulder, Mrs. Maisel is why.



Brilliant. Frustrating. Westworld.


My favorite show of 2017, and, admittedly, an intense obsession, thrilled me for 9 brilliant episodes that came crashing down in the season two finale. I’ve friends I trust who love the finale, however, and I need to watch it again after some distance to see if I can overcome my misgivings. Still, those other 9 episodes. Wow. I watched each one twice without plumbing their depths entirely and am still enough of a fan to re-watch all of Season 2 before Season 3 begins… fingers crossed. 

OTTOLENGHI SIMPLE: A COOKBOOK04-yotam-ottolenghi-simple-a-cookbook.jpg

I read a lot of novels this year. And some I very much enjoyed. But for the first time, I didn’t have a novel this year I wanted to put on the list. I still read an amazing book, however: Simple, a cookbook by the extremely talented Yotam Ottolenghi. I have all of his cookbooks and use Jerusalem often. (Click here for a post covering that wonderful book.)  For me, if a cookbook is enjoyable to read and gives me just two or three killer recipes I will use for years, I’m happy.  I’ve been cooking a lot from Simple the last few months, however, and after making ten or twelve recipes, I’ve yet to hit one I didn’t love. This is a bonanza of flavor and food joy. (Do NOT miss the “baked rice with confit tomatoes and garlic”… I’m Cajun, rice is one of my favorite foods in all the world, I’ve eaten white rice happily since the day I was born. This is the best rice I’ve ever had, bar none.)  Simple is hands down the cookbook of the year. 


The best rice I’ve ever eaten




I quietly scoffed at a couple of friends who told me Paddington 2 was the best movie of the year. Seriously? Well… I might not call it the best of the year but having just watched this delightful movie, I agree it is one of the best for sure. A visual feast that is creative, clever and ultimately heartwarming in the best way possible, Paddington 2 is one of the very few movies on Rotten Tomatoes to score 100%. Deservedly so. Additionally, Hugh Grant is %@$# incredible in it. Like Julia Roberts, he’s been on screen a long time and his gifts are now innumerable and invisible. Great performance, great movie.


Our bear goes to prison!

French Fries at Home

10 Aug

Oh my, I love a good french fry.

When all the elements come together — perfect size (thicker than a pencil), perfect texture (crisp outside, tender inside) and salt — there are few things I enjoy more. Particularly with a wonderful homemade aioli on the side. (Yeah, I left ketchup behind a while ago. But feel free… )

I never make fries at home, however, because it is too much of a pain and too much of a mess. Additionally, as good as a home fry might occasionally be, they never match a fry from a restaurant, given restaurants have the equipment to make amazing fries. 

Well, no longer. 

fries vertical

french fries at home

I’ve written before about an amazing chef, food writer and cookbook author I had the great pleasure to come to know, Patricia Wells. Her cookbook At Home In Provence truly changed my life, an experience you can read about here.

In her latest cookbook, My Master Recipes, she details a method of making fries at home that is very simple and doesn’t involve throwing fries into a pot of hot boiling oil. You actually start the fries in room temperature oil on the stove, so the mess is reduced almost entirely.

The result?

The best possible fries imaginable, and not just at home. They rival any fry I’ve had in my favorite ‘french fry restaurants’ all over the country. 

Steak and fries

mmm steak and fries


I’ve tried her technique many times now to make sure they really work. (Just taking one for the team, you know, just the kind of fellow I am.) Except for the first time, when I used too many fries and they fell apart, these fries have come out perfectly every single time. Even that first time they tasted amazing; they just were barely an inch long.

I am linking to a more detailed recipe here, which you may want to use as reference, at least your first time. A quicker reminder recipe, for those who have tried it, is below. But, honestly, even if you just use the below recipe, these really are easy and you are still going to have some killer fries! Just make sure you do the measurements right.

You’ll be stunned how easy it is, how the timing works just right every time… and of course, by how wonderful are these fries!

For the recipe, Continue reading

An Easy Fruit Crisp

13 Jul


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

For the recipe,  Continue reading