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- The Secret to Fall Comfort?
Ahhh, fall! Am I right? Absolutely no complaints here about the incredible crisp weather, bright blue skies, and turning leaves. Our family is settling into sweet suburban life in our little town—enjoying daily strolls to the stream near our home, movies in the family room, and COOKING! We’re actually cooking every single day, and not just for work.
Zikki and Tami go to a farm near us daily to pick up vegetables, and to our delightful surprise, early September is still wonderfully abundant with corn, tomatoes, and peaches! (Not to mention the basil is fantastic, so definitely lean in and add a caprese to the menu tonight!)
So, this week is all about using up the last of summer’s sweet, sun-kissed produce. Whether you want to top a sexy, bubbly focaccia with peeled peaches and decadent, tangy blue cheese; serve a piping hot seaside appetizer as an aperitivo opener; or spend some time making sweet and savory corn cream stuffed pasta with your kids—these recipes are excellent together or made separately over a cozy weekend at home.
Although these recipes highlight late summer produce, they are all warm and cozy meals, bringing the Danish concept of hygge into your space—something we are very focused on this year in our home. For those of you new to the concept: “In brief, hygge is about taking time away from the daily rush to be together with people you care about—or even by yourself—to relax and enjoy life's quieter pleasures.” These recipes are a great place to start.
So without further ado, today’s recipe line-up:
Peach & Blue Cheese Focaccia Recipe
Corn Agnolotti Recipe
Corn & Tomato Clams Recipe
Peach and blue cheese focaccia, generously drizzled with extra virgin olive oil and topped with prosciutto crudo—that’s a dream bite! This focaccia is a quicker version of my sourdough focaccia.
Baker’s Tip: By using dry yeast, you don't need to worry about feeding and maintaining a starter, and after an overnight rest in the fridge, the dough ferments well enough to achieve a flavor and texture very similar to sourdough.
These corn agnolotti are a perfect way to hold onto those warm-weather flavors. They’re both beautiful and delicious, nestled in a rich butter sauce with fresh peas and topped with a generous amount of Parmigiano Reggiano (for me, there’s never too much Parmigiano).
This dish is ideal for someone looking to hold on to the sweetness of summer while also boldly embracing the crisp weather with a warm bowl of pasta! When making these agnolotti, be sure to use fresh corn—the difference between fresh and canned is remarkable. Fresh corn blends into a silky smooth paste, while canned corn leaves behind tiny bits of skin, compromising the texture.
The other day, I had a chance to make this gorgeous, quick 10-minute seaside snack with my friend and fellow badass chef, Dennis Prescott. Dennis spent many years in the music industry before becoming a private chef in the second chapter of his story. He now owns a catering company specializing in major sporting events and has just released his cookbook, Cook with Confidence, featuring this delicious recipe: Clams with Sweet Corn, Tomato, and Grilled Bread. Yo! I’m still thinking about these clams. Mama Mia, they’re totally intoxicating and so fast to whip up.
If you’re feeling really adventurous, make my olive sourdough to accompany these sweet seaside clams cooked in tomato! Don’t have a starter? Let’s make one!
