GRILLED PEACH PANZANELLA SALAD

My SF Chronicle e-newsletter hit my inbox just in time last week, as I needed a dish to bring to a summer picnic. The recipe for Grilled Peach Panzanella Salad was perfect because it included summer peaches, which are in abundance right now and I was going to have access to a grill.

One important ingredient in this recipe is the herb bread. The herbs are enhanced when grilled and add great flavor to the salad. If you can’t find the Acme herb slab, you can use a rosemary bread or any other herb bread.

GRILLED PEACH PANZANELLA SALAD

4 peaches, halved and pitted
1/2 loaf Acme Bakery herb slab, halved lengthwise
About 1/2 cup extra virgin olive oil
Sea salt to taste
1 shallot, minced (root end reserved)
2 T white balsamic vinegar
2 to 3 T minced basil
Freshly ground black pepper to taste
1 bunch arugula
1 large ball fresh mozzarella, cut into 1/2-inch dice

Prepare grill. Lightly brush peaches and bread with about 1/3 of the olive oil and season with sea salt. Over a light to medium fire, grill peaches and bread. Look for peaches to loosen from their skins, about 30 minutes. Remove the bread as soon as it is just toasted, about 3 minutes per side. Rub the reserved root end of the shallot on warm bread.

Cut bread into 1-inch cubes and allow to cool slightly. Cut 4 of the peach halves into 1/2-inch pieces. Mince the other 4 halves quite finely.

Pour remaining olive oil into a large salad bowl, add minced shallot, vinegar, basil and fine chopped peaches. Stir to form a vinaigrette. Season with salt and pepper. Toss with arugula, bread, peaches and mozzarella. Serve family style.

ALL AMERICAN APPLE PIE

I made my Plum Galette last week and re-discovered what a great, fool-proof crust was used in that recipe. I wanted to try using the crust in a pie and apple is the first one that came to mind. With the 4th of July just a few days away, this was quite an appropriate recipe.

In order to achieve a flaky pie crust, it is important to use cold butter and ice water. This recipe does not require refrigerating the dough prior to rolling out, but you can refrigerate it if you want to prepare the crust ahead of time or if your dough is too sticky.

APPLE PIE

Filling
3 lbs golden delicious apples, (about 7 large), cut into 1/2" slices
1/2 cup granulated sugar
1 t ground cinnamon
1/4 t fresh ground nutmeg
Juice of 1/2 a lemon

Crust
2 -1/4 cups all purpose flour
1-1/2 sticks cold unsalted butter, cut into 1/2" cubes
2 t sugar
2-1/2 t salt
1/3-1/2 cup ice water, or more as needed

Preheat oven to 400 degrees.

In a bowl combine all filling ingredients. Stir well to coat all apples with sugar/spice mixture. Let sit while you prepare the crust.

To make the crust, stir together the flour, salt and sugar in a large bowl. Add the cubed butter. With your fingertips, two knives or a pastry blender, incorporate the butter and flour mixture together just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add 1/3 cup ice water and stir dough with a fork. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until just incorporated, then test again. (Don't overwork, or pastry will be tough).

Turn out dough onto a lightly floured surface and divide into 2 portions. With heel of your hand, knead each portion once or twice in a forward motion to distribute the butter. Place one half in the refrigerator.

Roll out half of the dough, into a 12-inch round about 1/8 inch thick. Transfer it to a 9-inch pie dish. (To easily transfer your dough, roll it up on your rolling pin and then unroll it over your pie dish). Press into the bottom and sides of the dish. Trim the edges even with the rim. Roll out the remaining dough into a 10-inch round about 1/8 inch thick.

Pour the apples into the pastry-lined pan, mounding them slightly in the center. Brush the edges of the dough with water. Place the second round of dough on top of the apples. Press together the top and bottom crusts to seal, then trim the edges flush with the rim of the dish and crimp to form an attractive edge.

Bake for 25 minutes. Reduce the oven temperature to 350°F and continue to bake until the the top is golden brown, 20-30 minutes more. Transfer the dish to a wire rack and let the pie cool for at least 20 minutes before serving.