• Peachy Cobbler

    Good news for anyone who doesn’t think they have time to make this summer peach cobbler today. If I can go to a Scottish Festival and a Shawn Mendes concert on Saturday, spend Sunday college shopping with my sister, AND still have time to make this, so can you. So let’s unpack this. Peaches. Don’t even need to be peeled, just sliced, slathered in batter, and baked until the top is shiny and crisp. Delicious and wonderful and purely peachy. Have I convinced you yet?

    This weekend, as mentioned above, I went to a Shawn Mendes concert with two of my sisters. Full disclosure, I bought these tickets last March, and anticipated being just a chaperone. BUT. Oh boy did I have a blast! Don’t you love when that happens? Aside from being in the literal last row of the Barclay’s Center, we were dancing and yelling and oh man that boy is cute.

    Buuut, since that was my Saturday, and my Sunday was full of errands, I didn’t even think I would have time to make a post this week. Then, all I could think about were peaches because it’s the end of summer and there’s no better time to have a mind completely occupied by peaches am I right? Then, this recipe came along, and it was fate! I tinkered with some proportions, but I had never tried a recipe where the top is flooded with hot water before baking, and I’m intrigued! Combine that shiny top with the jammy peaches and you’ve got the perfect summer peach cobbler.

    Before we get started, here are 5 things to be happy about today:
    ONE. Switching from your summer wardrobe to your fall wardrobe.
    TWO. The first pumpkin-flavored treat of the season. (PSL’s I see you!)
    THREE. British Cadbury candies.
    FOUR. Sneakers with ankle socks.
    FIVE. A pair of fuzzy slippers to put on when you come home from a long day.

    Peachy Cobbler

    An incredibly low maintenance peach dessert, these peaches don't even need to be peeled before they're sliced, slathered in a brown sugary batter and flooded with sugar and hot water for a shiny, shattery crust.
    Prep Time30 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 40 mins
    Course: Dessert
    Keyword: cobbler, dessert, peach
    Servings: 12 people

    Ingredients

    • 8 peaches; cut into 8 wedges each
    • Juice + zest of ½ a lemon
    • 1 stick butter; softened
    • cups white sugar
    • 1 Tbsp brown sugar
    • cups all-purpose flour
    • 2 tsp baking powder
    • ¾ cup whole milk
    • 1 tsp vanilla extract
    • ½ cup hot water

    Instructions

    • Preheat the oven to 350°F. Line a baking sheet with foil, which will catch the drips from the cobbler. Place the sliced peaches into a 9"x13" baking dish, then add the lemon zest and juice on top.
    • In the bowl of a stand mixer, beat together the butter, 1 cup of the white sugar, and the brown sugar, until fluffy. Add the flour and baking powder until the mixture is evenly sandy. Turn the mixer to low and slowly add in the milk and the vanilla, mixing for an extra 2 minutes until the batter is light.
    • Drop dollops of the batter evenly over the top of the peaches in the dish and, using an offset spatula, smooth the batter out so that the peaches are barely visible and the batter is no more than ½ inch thick in any place.
    • Sprinkle the remaining white sugar over the batter evenly, then drizzle the hot water on top. Bake for 60 to 70 minutes, until the top is crackled and golden.
    • Allow to sit for 30 minutes so that the filling can thicken, then serve warm. YUM!

    Looking for more fruity summer desserts? Look here, here, and here!

  • Shrimp, Corn, and Arugula Linguine

    Okay hear me out. I know that in the grand scheme of things, I made a corn themed pasta recently. BUT. I had to do what I had to do, given the circumstances of this weekend. Big news!! My sister and I signed our lease on an NYC apartment on Friday! The kitchen is much smaller than I’m used to, but it’s got these very on-brand fruit tiles, and a GORGEOUS living room with a wall of exposed brick, which I can promise will start showing up in my pictures. Anyway, this weekend we started to move some furniture in, and it took my whoooole family to get my bed pieces up the three flights of stairs. That’s the price you pay for Ikea am I right? My saint of a father spent 3 hours building my bed that JUST barely fit into the space for my room, but at least we have air conditioners!

    I’m realizing how expensive it is to move into your first apartment, we are starting from scratch on furniture, kitchen supplies, you name it. I’ve had a beautiful new KitchenAid stand mixer for three months that I haven’t let myself touch until I moved, and now its going to have to be a focal point of my kitchen because it doesn’t fit in any cabinet. Alas.

    But that’s not why we’re here. We’re here for this summery pasta, which just so happened to be the result of a surplus of corn and my workplace procrastination. Add in a ton of butter and a generous pour of white wine, and my attention is captured. I regret to say that I made a quick blueberry-peach cobbler this weekend that we were halfway through before I remembered that I needed to snap some pictures. As a result, here is my peace offering instead, because who can resist a pasta recipe?? Originally found here, this Shrimp, Corn, and Arugula Linguine is quick and so fresh for summer!

    Before we start, here are 5 things to be happy about:
    ONE. The rainbow after a particularly bad thunderstorm.
    TWO. Popcorn with M&Ms mixed in.
    THREE. Starting with a blank slate.
    FOUR. Laughing so hard you can’t stop, even when you forget why you were laughing in the first place.
    FIVE. At the end of August, realizing that Fall is around the corner.

    Let’s get cooking!

    Shrimp, Corn, and Arugula Linguine

    The perfect summer pantry pasta, this can be easily customized based on what you have in your kitchen (or garden!).
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Dinner, Main Course
    Keyword: arugula, corn, pasta, shrimp

    Ingredients

    • 2 boxes linguine or spaghetti
    • 2 lbs shrimp; peeled and deveined, tails removed
    • 2 sticks butter
    • 4 cups fresh corn kernels
    • 6 cloves garlic; thinly sliced
    • 1 tsp red pepper flakes
    • 2 cups dry white wine
    • 16 oz arugula
    • Assorted herbs (basil, mint, parsley); roughly torn or chopped

    Instructions

    • Bring a large pot of water to a boil, salt, and cook pasta for one minute less than the instructions specify. Save 2 cups of pasta water for the sauce.
    • Meanwhile, melt 1 stick of butter in a large saucepan on medium heat, then saute the shrimp for 2 minutes per side, until entirely pink and cooked through. Season with salt and pepper, then remove from the pan and set aside.
    • In the same pan that the shrimp was cooked in, add the corn and a little more salt and pepper, cooking until the corn is tender and browned in some spots. Add the garlic and red pepper flakes and cook for 1 minute more.
    • Add the wine and bring the whole thing to a simmer, cooking until the liquid in the pan is reduced by half. Add the cooked pasta and toss until evenly mixed. A handful at a time, mix in the arugula until slightly wilted, adding pasta water as necessary. At this point, in goes the shrimp, the remaining butter, and the chopped herbs, and give it a final mix until evenly combined. Serve with a drizzle of olive oil and a sprinkling of the herbs, and preferably a glass of wine!

    Shrimp, Corn, and Arugula Linguine not enough? Looking for more pasta? Look no further than here, here, and here!

  • Blackberry Gin Fizz

    It’s COCKTAIL TIME!!! Do I sound like Sandra Lee? Cool I was trying to. This weekend was busy with family bonding before my brother moved to Seattle, so I’m bringing you a short and sweet recipe today. Don’t be fooled by its simplicity though, it’s maybe my favorite drink I’ve ever made. To begin this story I must first explain to you that we went berry picking this weekend. It’s becoming a Lewis family tradition really, and I’m certainly not mad about it. We drive to Eastern Long Island for pie, berries, and wandering, and maybe a quick ride on the carousel (yes I am 24 years old, why do you ask???). But anyway, we picked a surplus of blackberries at the berry farm, and, having just made a pie two days earlier, I was looking for something else to do.

    We all accidentally dressed the same and I’m not mad about it for sure.

    Enter this Blackberry Gin Fizz. Inspired by this recipe here, it combines berry puree, lime juice, gin, and a splash of something fizzy. THAT’S IT. The original recipe calls for club soda, but since the grocery store didn’t have that and I LOVE my fruit flavored seltzers, I swapped it out for grapefruit seltzer. It’s worth mentioning that I made more the next day with a Passionfruit La Croix, and it was NEXT LEVEL delicious, so feel free to mix up your seltzer flavors. This drink is refreshing, light, and a little herby from the gin, and the most perfect summer drink. For real, I used to think I wasn’t a gin person but suddenly, a blackberry gin fizz is just the beginning of my new life of gin fizzes.

    Before we get started, here are your 5 things to be happy about today!!
    ONE. Rainy summer walks.
    TWO. Longstanding family traditions.
    THREE. Coming into the air conditioning after being outside.
    FOUR. Giving your room a good clean and finding something you thought was lost forever.
    FIVE. Peach and berry cobbler, bubbling from the oven.

    Let’s go!!

    Blackberry Gin Fizz

    Sweet, fizzy, herby and refreshing, this is the perfect drink for when you never want summer to end.
    Prep Time15 mins
    Total Time15 mins
    Course: Drinks
    Keyword: blackberry, cocktail, gin
    Servings: 8

    Ingredients

    • 12 ounces fresh blackberries
    • 1 cup sugar
    • 2 cups gin
    • 1 cup fresh lime juice
    • Fruit seltzer or club soda
    • basil + rosemary sprigs, for garnish

    Instructions

    • In a blender, puree together the blackberries and sugar until smooth. Let the mixture stand in the blender, stirring occasionally, for 10 minutes, or until the sugar has dissolved. Strain the berry puree through a fine mesh sieve into a large measuring cup or bowl. Measure out 1 cup of the puree and transfer to a large pitcher. Pro-tip: use the remaining berry puree as a non-alcoholic mixer for seltzer!
    • Stir the gin and lime juice into the pitcher with the blackberries and chill before serving.
    • To serve, fill each glass with ice, then fill each glass a little more than halfway with the gin mixture. Top with club soda or seltzer, and garnish with one sprig each of basil and rosemary.

    Need some more summery recipes? Look here, here, and here!