September 2018 Class
September is one of the best months in Southern California. We are so lucky to squeak out a few final trips to the farmers market to stock up on summer produces and enjoy the last warm nights and spectacular sunsets before settling in to fall. I love, love, love tomatoes, so this month I wanted to make sure to highlight them and all of their beauty before they head out of season. This September menu is inspired by the farmers market bounty—like crisp arugula and plump peaches—and is my swan song to summer. It starts with the End of Summer Gazpacho to bid farewell to the dog days, followed by recipes that can be adapted to welcome fall with open arms (and a cozy blanket).
So here is what we are cooking:
End-of-the-Season Tomato Gazpacho:
As the name implies, this your last chance to use those summer beauties! It doesn’t matter if they are ugly or even blemished—just cut them up and blend them into this sublime chilled tomato goodness. Serve alongside a crispy Parmigiano Reggiano cheese crisp (that are so quick and easy to make—and totally addictive).
Sautéed Chicken with Tomatoes & Arugula:
This sauce of fresh tomatoes, sundried tomatoes, shallots, and garlic with a pinch of vinegar is super colorful and SO flavorful! It’s the perfect topper for this perfectly sautéed chicken, all on a bed of arugula. You’ll love the fresh balance of sweet, savory, bitter, and salty.
Peach Clafouti:
Whether you spell it with an “s” or not, this simple, elegant, and versatile dessert with a basic batter that, when cooked, turns into a creamy, dense, flan-like custard. The choices of fruits are as varied as the seasons. Out of the oven, the top is puffy and brown. When served warm, dusted with powdered sugar, it is sure to soften the blow of summer ending.
