Grilled Apricot, Mascarpone, and Prosciutto Toasts Prove That Apricots Are Worth the Wait

I have waited patiently. The first batch was too tart. The second batch was too mealy. The third batch was just right. That's the thing with fresh apricots. They're impossibly fussy fruits.

According to Western Farm Press, this is a tough year for California apricots: our unusually chilly spring delayed apricot maturity. On the upside, apricots are expected to be larger due to the late harvest. Larger is fine, but let's hope that they're sweeter too.

Like cherries, apricot season is short, typically 4-5 weeks sometime during May-August. Skip a couple of weeks at the farmers' market, and poof! they're gone. So as soon as you spy some, buy some.

Here are some tips on how to select and store fresh apricots:

Look for firm, though not hard, fruits with soft, smooth skin. Choose richly colored fruits -- apricots range from pale yellow to darker orange-yellow, and some sport an attractive reddish blush. Avoid apricots that have a greenish hue as they will not ripen. Tiny brown freckles are OK, but skip fruit that has knicks or bruises. And don't forget to take a whiff. Fully ripened apricots will emit a delicate, floral scent.

Fresh apricots are highly perishable. They can be stored unwashed on the counter-top for one to two days. After that, they should be refrigerated. Apricots are too delicate to be placed in the fruit bin with other fruits; instead, store them separately in a covered bowl or plastic container. Allow fruit to come to room temperature before eating.

Like peaches, apricots are highly versatile. They're sensational eaten simply out-of-hand and tossed raw in yogurt, parfaits, and salads. They make delicious savory salsas and chutneys and are a sweet addition to baked goods such as cakes and muffins. Firmer apricots are wonderful grilled, roasted, or poached and served with ice cream, freshly whipped cream, or ricotta cheese. Softer ones can be transformed into jams, jellies, and even brandy.

This apricot season, you're going to have to be patient. But, trust me, when you find that perfectly ripe apricot and bite into its velvety soft skin and taste its jammy sweet-tart flesh, you'll be amply rewarded.



You'll love these grilled Apricot, Mascarpone, and Prosciutto Toasts for many reasons: They're easy to prepare. They work equally well as an appetizer or a brunch item. They're guaranteed to elicit smiles from your guests. Don't worry if you don't have a grill. You can either use a grill pan on the stovetop or broil them in the oven.

This recipe is all about opposites attracting: Sweet-tart apricots are a delicious foil to salty prosciutto and creamy mascarpone cheese. A drizzle of sticky, sweet honey and a sprinkling or earthy rosemary round out the flavors. I don't need to tell you that they're remarkably good when paired with a crisp sparkling wine.

Grilled Apricot, Mascarpone, and Prosciutto Toasts
Makes 12 servings, or 24 if sliced in half
Print recipe only here.

12 slices thinly cut, crusty Italian bread
3-4 tablespoons olive oil for brushing bread and apricots
6-8 firm, ripe apricots, split in half, and pitted
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup mascarpone cheese
12 slices prosciutto, about 1/3-1/2 pound
honey, for drizzling
1-2 sprigs of fresh rosemary
salt and freshly ground black pepper, to taste

1. Pre-heat grill to medium-high. Lightly brush bread slices with olive oil. Grill for 2 minutes, or until grill marks appear. Remove and set aside.

2. In a small bowl, toss apricot halves with remaining olive oil, salt, and pepper. Place cut side down on the grates and grill for 1- 1 1/2 minutes, until lightly marked and softened. Turn over and grill another 30 seconds. Transfer to a plate, and cut each half into 2-3 slices.

3. To assemble toasts: Spread 1 tablespoon mascarpone cheese on each grilled bread slice. Top with a slice of prosciutto, 3-4 slices of grilled apricot, a drizzle of honey, and some fresh rosemary. Lightly dust with salt and freshly ground black pepper. Serve.

You might also like these apricot recipes from Food Blogga:
Fresh Apricot Muffins
Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust
Apricot, Ginger, and White Chocolate Scones (made with dried apricots)

Here are more apricot recipes you might enjoy:
Roasted Apricots with Brie recipe from She Craves
Roasted Apricots with Rosemary recipe from Cookworm
Grilled Apricots with Dark Chocolate, Honey, Pistachios, and Cream recipe from 5 Second Rule

Watercress, Avocado, and Orange Salad and Meeting Food Bloggers

Last Sunday I had the pleasure of enjoying lunch in La Jolla with four lovely and talented food bloggers: Kalyn of Kalyn's Kitchen (center), Amanda of What We're Eating (back right), Nicole of Pinch My Salt (front left) and Alice of alice q. foodie (front right). You can check out the wonderful food we ate over at Kalyn's Kitchen. (Thanks, Kalyn, for sending me this picture).

Among the different topics of conversation, places to live came up. When Kalyn mentioned that she had a beautiful garden in Utah, there was a collective "Awwwww " and many variations of "I wish I had a garden." Then Kalyn added, "Yeah, but don't forget that when I'm freezing in the winter in Utah, you're enjoying beautiful weather here."

When I mentioned that I live downtown, Nicole said, "I'd love to live downtown." Though when she announced she was starting a garden in her new house, I lamented that I can't even keep basil alive on my condo deck.

Life really is relative, isn't it?

We all agreed, however, that having a fruit tree in your yard would rock. In fact, our lease is up soon, and Jeff and I are looking around to buy. He's leaning towards a condo, but I keep sending him emails for houses with lines like: "Lovely mature avocado tree in the backyard."

Lots of people in San Diego have avocado trees. In fact 95% of avocados produced in the US come from Southern California with a whopping 60% from San Diego county.



Thankfully we have friends like Terri who have avocado trees and generously share their bounty with us. We've enjoyed Terri's fresh, delicious avocados in everything from breakfast egg sandwiches to salsas.



Hass avocados (pictured above) are the most widely consumed avocado in the US and are available year round. It's easy to tell when these oval shaped fruits are ripe: their deep green pebbled skin turns almost black. The pale green flesh of the Hass avocado is creamy and custard-like and has a rich, slightly nutty flavor.

Fuertes avocados, another popular California variety, also have a smooth, pale green flesh but have a fruitier flavor. Since Fuertes avocados have a lower fat content than the Hass variety, the flesh tends to be less creamy. Unlike the Hass, its green skin is smooth and retains its color even when fully ripe, so check for ripeness by gently squeezing it: it should yield slightly.

Avocados get a bad rap for being "fattening." That's not completely true. They are high in monosaturated fat or "good" fat which can lower your "bad" (LDL) cholesterol. Still, it's wise to eat them in moderation since they're dense in calories: one-fifth of a medium avocado, or about 2-3 thin slices, has 50 calories and nearly 20 vitamins, minerals, and phytonutrients (which are believed to reduce the risk of stroke, heart disease, and cancer).

Here are some tips about handling and storing avocados:

• Firm avocados can take up to 1 week to ripen. To quicken the ripening process, place the avocado in a paper bag with a yellow banana. The banana releases ethylene which speeds up the ripening process.
• Store avocados on the counter until ripe, then refrigerate until ready to use.
  
• The flesh of an avocado oxidizes, or turns brown, quickly. To prevent discoloration, sprinkle the cut flesh with lime or lemon juice. Also don't cut the avocado until you're ready to use it.

Watercress (pictured above) is a bright green leafy vegetable with an intense peppery flavor. In this salad, its sharp edge is balanced with the cool creaminess of the avocado and the sweet tang of the orange.

I'm sending my sassy salad to Michele of Greedy Gourmet for her Snack Shots #4: Salads. Plus I'm tickled to announce that my post Muffin Tops: Flat or Pointy? was the winner of the Word4Word Contest in Snack Shots #3 Muffins. Many thanks to Jeanne and Rita who judged.



Watercress, Avocado, and Orange Salad
Makes 2 servings.
Print recipe only here.

Salad:
1 bunch watercress, stems trimmed
1 avocado, sliced or diced and sprinkled with lime juice
1 navel or Valencia orange, peeled and sectioned
1/2 red onion, thinly sliced
2 teaspoons pepitas (Spanish pumpkin seeds)

Dressing:
1 teaspoon extra virgin olive oil
1 teaspoon rice vinegar
1 teaspoon honey
1 tablespoon orange juice
2 teaspoons lime juice
pinch of lime zest
1/8 teaspoon cayenne pepper
salt, to taste

To make the dressing, whisk all ingredients in a small bowl until well blended; set aside.

For the salad, slice the avocado and sprinkle with lime juice to prevent it from oxidizing, or turning brown.

On individual plates, add watercress, then top with orange, avocado, and onion slices. Drizzle with dressing, and sprinkle with pepitas.

You might also like these recipes featuring avocados:

Shrimp Tacos with Citrus-Avocado Salsa





Mexican Citrus Salad with an Orange-Lime Vinaigrette





Farmers' Market Veggies with a Cumin-Chile Vinaigrette

Fiery Shrimp with Avocado-Pomegranate-Tangerine Salsa over Soft Polenta

And more awesome avocado recipes:

• Gattina's Radish Leaf and Avocado Quiche
  
• Katie's Salad with Spinach, Ham, Avocado, and Pasta
  
• Lori Lynn's Avocado Cucumber Salsa
  
• Sig's Low-Fat Guacamole (made with tofu!)
  
• Stef's Avocado-Lime Cupcakes
• Susan's Avocado Soup
  

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Why I Live in California Reason #2: Carrots

Despite grueling traffic, exorbitant real estate prices, and perpetual smog, Jeff and I have decided to stay in Southern California when he completes his residency in June. We have discussed this ad nauseum: we have wonderful families back in RI, the reimbursement is higher and the cost of living is lower there, and not to mention, there's no good Italian bread here.

There is no single reason we have made this decision, but one factor stands out above others: the weather. It's probably why most of the 15 million people who call Southern California home choose to live here. For Jeff and me, the second factor is one my food blog friends can appreciate: the produce.

Recently at our farmers’ market Jeff and I chatted with Neil, a local farmer, who is originally from London. (We adore London, the site of our honeymoon.) Curious why an aesthete Brit would move to Southern California, I asked Neil why he stays here.

“The weather,” he said. “I simply can’t live without the sun, and it’s sunny here all the time.”

“But don't you miss London with its rich history and culture?" I asked.

“Look, London is great,” he said, “but it’s always grey and rainy. In fact, I believe summer fell on a Wednesday there last year.”

Neil has a brilliant personality; so does his produce. He is from Weiser Family Farms where they sell organic, charismatic produce: blithe blue potatoes, cheeky green and purple cauliflower, and cheerful colored carrots.


Every week market-goers animatedly question him about his unique produce, which lately has included Jerusalem artichokes, Romanesco cauliflower, and crosne (Chinese artichokes, pictured below).

Neil, like so many farmers, is always informative; he teaches you about the produce and offers cooking tips and recipes as well.

One of our favorite vegetables from Weiser Family Farms is carrots. Not prosaic orange carrots, but kaleidoscope carrots with appealing names: Yellowstone (ripe lemon yellow), Purple Haze (rich, royal maroon), Nantes (deep pumpkin orange), and Atomic Red (firecracker red).


Unlike the orange “baby”carrots you find in the supermarket, these “mini” or "rainbow" carrots are about 5-6 inches long and come in a variety of colors. Though delicious raw, I prefer to roast them, allowing their natural sugars to caramelize. They are enhanced with any variety of fresh herbs; for this recipe, I used savory fresh thyme and chives which contrast beautifully with the carrots’ sweetness.

Carrots are as healthy as they are delicious (as I learned from researching my Fit Fare post). They are powerhouses of beta carotene, an antioxidant that lowers your risk of cancer, as well as lutein, which promotes ocular health. If you're crazy about carrots, then check out the World Carrot Museum. Yup. There's a virtual museum for carrots with more than you'd ever care to know about the world's #2 vegetable (potato is #1).

I am submitting this post to the Meeta for this month's Monthly Mingle which features spring food.

I also wish to apologize to Tigerfish of the delicious Teczcape who tagged me a while back about a favorite food gem, to which I have not had the chance to reply. It's clear that Neil and Weiser Family Farms is a diamond among jewels and an easy choice for "favorite food gem."

Roasted Rainbow Carrots

Makes 4 servings.
Print recipe only here.

Carrots:
1 lb. mini carrots, peeled or unpeeled (any color/variety available to you)
1-2 tsp olive oil
2 tsp chopped fresh thyme
2 tsp chopped fresh chives
A generous sprinkling of salt and pepper

Glaze:
1 tsp olive oil
1 tsp fresh lemon juice
A couple of pinches of lemon zest
2 tsp honey
Salt and pepper, to taste
Additional chopped fresh thyme and chives for garnish

Preheat oven to 425 degrees. Wash and peel carrots, and pat dry. (I actually leave the skin on since it is so tender and full of nutrients). Lay carrots on a baking sheet, and drizzle with olive oil. Add chives, thyme, and salt & pepper. Toss well to coat. Roast for about 15-20 min., turning once. The skins should slightly brown and blister.

Meanwhile, in a small bowl, whisk together olive oil, lemon juice, lemon zest, and honey until well combined. Season with salt and pepper as needed.

Drizzle glaze over the cooked carrots, and garnish with a sprinkling of chopped fresh thyme and chives.



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So Easy, a Meteorologist Can Do It

Be a meteorologist in Southern California. It’s the ultimate job. Much like Newman’s coveted postal route in Hawaii, “where the air is so dewy-sweet, you don’t even have to lick the stamps,” (Seinfeld episode #144) the weather here is so constant, you don’t even have to think about it.

The meteorologists in Southern California are beautiful, blonde, and buxom. Some have been known to clutch a white poodle while giving the ten-day forecast. I’m serious, folks.
Contrast this with your typical New England meteorologist: A pasty, overweight guy with bags under his eyes from having stayed up all night tracking the constantly changing weather.

She uses the word "like" nineteen times in her report. He slurs his words from the last glass of Johnny Walker he downed in the green room to calm his nerves. She wears nine inch heels. He predicts nine inches of snow (which turns out to be only freezing rain). She discusses Justin Timberlake. He explains the mathematical algorithm that allows sound waves from the Doppler 5,000 to distinguish rain from snow.

Amazingly, one would think that with virtually the same forecast everyday, she couldn’t possibly get it wrong. Well, she does. All last week she predicted rain on Saturday, sun on Sunday. So being a conscientious food blogger, I planned to take my photographs on Sunday.

Saturday was bright and sunny. Sunday it rained. The pictures you see are from Monday.

A rainy Sunday seemed a perfect time to bake some cookies. One of my favorites is the Italian pignoli (pine nut) cookie. Made with almond paste, they are mildly sweet and have a nutty flavor that lingers pleasantly on your palate. The crispy exterior reveals a chewy interior that gently pulls away as you bite it.
I could explain the chemical properties of the cookie that create this sensation, but maybe you could just picture me with a dog on my lap instead. They are ridiculously easy to make; it took me longer to type the recipe (and photograph the cookies) than it did to bake them. Like typical New Englanders, Jeff and I had them with a nice cup of coffee.

And here are a few other treats I’d love to have with my coffee:
Brilynn’s Fudge with Cherries and Pistachios at Jumbo Empanadas.
Lis's Easy Sticky Toffee Dessert at La Mia Cucina.
Patricia's Choc Banana Bread at Technicolor Kitchen.
Sher's Apple-Blackberry Kuchen at What Did You Eat?
Valentina's Peanut Butter Cookies at Sweet Temptations.


Italian Pignoli (Pine Nut) Cookies
Print recipe only here.

2 ½ cups pine nuts
1 (7-ounce) tube of almond paste
¾ cup sugar
2 egg whites
½ tsp pure vanilla extract
¼ cup all-purpose flour
¼ tsp salt
Powered sugar for garnish, optional
Heat oven to 325 degrees. Take ¼ cup of the pine nuts and pulse in a food processor until coarsely ground. Break the almond paste with your hands; add to the processor; process until just mixed. Add the sugar; process until mixture is crumbly. Add the egg whites and vanilla; process until the dough begins to come together. Add the flour and salt; process until fully blended and smooth.

Pour the remaining pinenuts into a small bowl. Using a teaspoon and slightly moistened hands, take about 1 tsp worth of batter and roll it into a ball. Gently drop the ball in the pine nuts and turn until completely coated. Place the cookies 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes, until lightly browned.

Cool on racks. Dust with powdered sugar before serving, if desired. Cookies should be stored in an airtight container. Makes approximately 30 cookies.


After having tasted a Mexican coffee made with black pepper, Jeff concocted this version one afternoon. The interplay between the spices and the pepper creates an intensely flavorful and aromatic cup of coffee.

Spiced Coffee

Print recipe only here.
4 cups water
2-2 ½ scoops of good coffee (such as Illy)
1 whole clove
A few dashes of ground cinnamon
3-4 cranks of freshly ground black pepper (from a peppermill)

Add the clove, cinnamon, and ground pepper to the coffee grounds, then brew. Serve as desired.



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Citrus Crisis

Southern Californians (which now includes me) complain a lot about the weather. If you’re not within 100 mile radius of the 90201 zip code, this probably strikes you as ironic. The problem is that the weather here is always so beautiful that when it gets down to 58 degrees, the scarves and gloves come out and everyone starts grumbling about the cold. Unfortunately for many of California’s citrus farmers, the actual freezing temperatures we have experienced here lately have been truly detrimental.

At the farmers’ market this past Sunday, one farmer told us that many of her blood orange trees might not ever produce fruit because they are too young to withstand the cold. Another told us that in the nine years he has been farming, he has never seen such a prolonged cold snap. We heard several similar stories, and what struck us was how stoic these farmers were in the face of adversity. They didn’t complain or feel sorry for themselves; they simply related the depressing facts to us. Unbelievably, one farmer whose Cara Cara oranges we have mailed home to Rhode Island on many occasions was actually apologetic that his fruit wasn’t as good as last years, as if he could possibly control the weather.

When I started to express my sympathy for his misfortune, he gently rebuffed me: “Please don’t feel bad for me. This is the life of a farmer. It’s what I do.” I stopped. I didn’t know what else to say. His eyes were so sincere, his body language so sure. Instead of saying anything else, I simply tossed a few more oranges in my bag and asked him to tally me up. With a wide grin, he added, “Let me know how your family in Rhode Island likes them.” “I will,” I assured him.

Living here has allowed us to not only buy fresh produce but to also become friendly with many of the farmers. So, the concept of “buying local” resonates with us more now than ever. I can honestly say that preparing and eating the food from these wonderful people makes meals much more meaningful to us. Let’s sincerely hope that this cold weather ends soon.

Since many of the farmers told us to buy more oranges now in case their future pickings are limited, we ended up with several bags (some will stay here; some are en route to Rhode Island, as you can see).

This simple Sicilian salad is one of our favorites. I used Cara Cara oranges for this one. These super sweeties look like an ordinary naval orange on the outside, but when you slice them, they reveal a red, juicy flesh the color of a Jolly Rancher watermelon candy. Their sweetness contrasts perfectly with the salty olives and licorice flavored fennel.

SICILIAN SALAD of FENNEL, ORANGES, and OLIVES
Makes 4 servings
Print recipe only here.

2 large cara-cara oranges or naval oranges
1 fennel bulb, thinly sliced
10-12 black and green cured olives, halved (I like Kalamata and Cerignola)
A handful of fresh mint leaves
Coarse sea salt
1 Tbsp quality extra virgin olive oil*

Peel oranges, and cut into pinwheels. Arrange orange and fennel slices; drizzle with olive oil; add mint leaves and coarse salt.

*Olive Oil: My favorite olive oil is from a local olive grove, Cook and Ladder. I also like going to Italian markets where knowledgeable staff helps me with my selection. Sometimes they even offer a complimentary tasting, which itself makes the trip worthwhile.

Is Reggiano Parmigiano Dangerous?

It’s freezing this morning. Well, actually it’s 48 degrees. But to a Californian, that’s “freezing.” I have lived in Southern California with my husband Jeff for 3 ½ years. We were both born and raised in Providence, Rhode Island. In fact, we recently flew back from there, and on the 6 hr. flight home, I got the idea for this blog.

Growing up Italian in Rhode Island, much of my life has been about food. Even this trip home was about eating. Jeff and I had not been home for Christmas Eve in years. If you’re Italian, then this is a big deal. Such a big deal that we actually had two Christmas Eves—one with Jeff’s family, one with mine. The hilarious stories and fantastic recipes from those two nights alone could fill weeks of this blog.

Even the flight back to California was about food. I am compulsive about a lot of things, as you will learn. Traveling is one of them. Jeff and I managed to fit a week’s worth of clothing in just two carry-on bags. The problem is when you’re Italian, your parents won’t let you leave empty-handed. In our case, this meant a third suitcase full of food also made the flight back.

As we wound our way through Providence’s airport security, in our socks, the TSA guy scanning my luggage, bellowed, “Bag check!” I thought to myself, this can’t be; my ears grew red and hot. Anthony, a big “chooch” (my mother’s word for a not too bright guy—think Baccala from The Sopranos) grabbed my perfectly packed bag, threw it down, and proceeded to ransack it. With beefy hands squeezed into diminutive vinyl gloves, he pulled out what appeared to be a 10 pound aluminum brick. Jeff looked at me and said, “This isn’t good.” Anthony tossed the aluminum object from hand to hand, sniffed it, looked at us, and without missing a beat, said, “Reggiano Parmigiano?” “From my father,” I replied. “Nice,” he said. “Merry Christmas. Hava’ nice trip.” And we were on our way.

This blog will be about my family in RI, my life with my husband in Southern California, and my cooking and recipes. I hope you will love reading it as much as I will love writing it.