BY RICHARD MOOREY
WELL another great summer is in full swing. The great outdoors, sunshine, blue skies, warm temperatures and of course all the amazing eats that grow when the sun is shining.
It’s a sweet life especially when you factor in all the amazingly juicy and delicious fruits that are adorning grocery store shelves and fruit stands.
Simple cooking has always been my philosophy in the kitchen and it has always served me well. Find those delicious and irresistible ingredients that deliver serious Tastitude and let them speak for themselves by treating them simply and by combining them with ingredients that enhance their natural flavours to make dishes that will tickle the taste buds.
There is no better season than summer to take full advantage of the growing season when the bright and sweet flavours of fresh fruit are truly at their finest.
Two of my favourite ways to utilize these summer bounties are cobblers and crisps. A little added sugar and some carbohydrates pair perfectly with fresh fruits like peaches and strawberries.
So while the sun is shining and the juicy delights that make summer time so sweet are at their best pick up some of Ontario’s finest fruits and enjoy a couple of my seasonal favourites.
Try my simple peach cobbler and my strawberry crisp to spark the sweet side of your culinary imagination this summer.
They are truly easy to make at home and will help get your creative juices flowing while you think up more decadent ways to enjoy what summer in Northwestern Ontario has to offer.
Chef House Simple Peach Cobbler
1/4 cup butter
1 cup all-purpose flour
2 cups sugar
1 tbsp baking powder
1 cup milk
4 cups fresh peach slices
1 Tablespoon lemon juice
Ground cinnamon to taste
Coat a 9-inch by 9-inch baking dish with the butter.
Combine flour, 1 cup sugar, and baking powder then add the milk and stir until combined.
Pour batter into baking dish. Set aside.
Combine and saute 1 cup sugar, peaches and lemon juice in a large sauté stirring constantly until peaches are slightly softened.
Pour peaches into batter and bake at 375 F for 40-45 minutes.
Serve warm or cold with ice cream and or whipped cream.
Chef House Summer Strawberry and Pecan Crisp
1 cup uncooked oatmeal
1 cup flour
1 cup brown sugar
1⁄4 cup chopped pecans
1⁄2 cup butter
1⁄2 cup sugar
3 cups sliced fresh strawberries
Mix together oatmeal, flour and brown sugar.
Cut in butter or margarine until crumbly.
In another bowl, mix strawberries and white sugar together.
Grease an 8-inch square pan. Spread half the crumb mixture on bottom.
Cover with strawberries. Spread remaining crumb mixture over top.
Bake at 350 F for 45 minutes. Serve warm or cold with ice cream and or whipped cream.
Richard Moorey (aka Chef House) can be reached with email to email@example.com, through his website at www.evot.ca, or on his Facebook group Evolution of Tastitude. You can follow him on Twitter @House_74.