Summer Supper

I think runner beans are absolutely wonderful! My grandfather used to grow them when I was little, so summer wasn't summer without a big plate of runner beans and a few rashers of bacon draped on top. There's not much to say except the beans are delicious, and the plants are gorgeous with their beautiful flowers, and of course they're avid climbers so you have to have extremely tall stakes to support them.
I found this great article by Nigel Slater which captures the nostalgia of the runner bean! I hope you like it.

Assorted cherry tomatoes, red onion, cucumber, runner beans and a salmon burger. Quite the summer supper!

Nectarine Crumble

This is from an Ina Garten recipe. The original recipe calls for plums, but nectarines are equally as delicious. Bird's custard is just as delicious as cream by the way!

12 nectarines, pitted and sliced thinly
1 1/2 cups light brown sugar
1/4 cup flour 
6 Tbs creme de cassis liqueur 
For the topping: 
1 1/2 cups flour 
3/4 cup sugar 
3/4 cup light brown sugar
1/2 tsp salt
1 cup oats
1/2 cup chopped walnuts
1/2 pound cold unsalted butter, diced

Preheat the oven to 375 degrees F. 
In a large bowl, combine the sliced nectarines, brown sugar, flour, and creme de cassis. 
Pour the fruit mixture into a 12 by 8-inch shallow baking dish. 
For the topping, combine the flour, sugar, brown sugar, salt, oats, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. 
Mix on low speed until the mixture is crumbly. 
Sprinkle over the nectarine and creme de cassis mixture. Bake the nectarine crumble for about 45 minutes, until the nectarines are bubbling and the top is browned. Serve warm with cream or ice cream. The topping is superb and I'm sure it would be as delicious on other kinds of fruit as well.

Ratatouille

2 medium eggplants, cut into one inch chunks

3 medium sized zucchini, cut into one inch chunks

3 anchovy fillets

2 onions, finely chopped

3 garlic cloves, finely choppedg

Good handful of fresh basil, coarsely chopped

1 TBsp fresh thyme sprigs

3 medium sized tomatoes, cut into one inch chunks

1/2 TBsp chopped jalapeño

1/2 tsp balsamic vinegar

Heat 3 or 4 tablespoons of olive oil in a medium saucepan over medium heat. Add the eggplant, and season with salt and pepper. 

Let the eggplant cook for about ten minutes, and then spoon out the chunks on to a plate lined with paper towels to drain. Cook the zucchini in the same way in a few more tablespoons of olive oil, before adding it to the plate of eggplant.

Add a little bit more olive oil to the pan and then add the anchovies, onions, garlic and herbs. Cook for about five minutes or so until the onions caramelize and the anchovies begin to dissolve. 

Add the tomatoes and cook for about ten minutes. 

Return the eggplant and zucchini to the pan and add the chopped jalapeño. Check the seasoning, and then let the ratatouille cook slowly for about fifteen minutes, until all the vegetables are all soft and mushy. 

Finally stir in the balsamic vinegar and let the ratatouille cool to room temperature before serving.

This is based on a Tyler Florence recipe and it's a much more interesting take on the traditional ratatouille. The anchovies add some flavor without making it fishy, and the balsamic vinegar adds a splash of sweetness. Let me know what you think!

Nectarine Frangipane Tart

This is a superb dessert, especially when peaches and nectarines are in season! The almond paste almost melts into the fruit when the tart cooks creating a heavenly mixture of flavors. 

1 sheet of puff pastry (approx. 8 oz) 
8 oz Solo almond paste (or marzipan) 
8 ripe nectarines, halved, stoned, thinly sliced 
3 TBsp apricot jam 
2 TBsp lemon or lime juice 

Preheat the oven to 425 degrees F. 
Lightly grease a large baking sheet. 
Roll out the pastry on a lightly floured surface so that it's a rectangle about 14 x 9 inches, and about 1/8-1/4 inch thick. Then transfer the rolled pastry to the baking sheet. 
Using a sharp knife, gently score a line around the edges of the pastry, about half an inch in from the sides. This allows the pastry to rise when it cooks creating a little casing around the outside. 
Roll out the almond paste and lay it on top of the inner rectangle on the puff pastry. The almond paste can be a little sticky, so I'll put some plastic wrap on top so that it doesn't stick to the rolling pin. Then arrange the nectarine slices on the layer of almond paste. 
Bake for about 25 minutes or so, until the edge of the pastry has risen to form a little case around the nectarines, and is a deep golden color. Leave to stand for 10 minutes. 
Meanwhile heat the apricot jam in a saucepan with the lemon juice and brush over the filling and pastry crust. 
Serve with some ice cream, or a nice healthy dollop of whipped cream! This is the best!