fusilli with fresh corn pesto

the ingredients:

1 lb. fusilli

6 large ears of corn (trimmed of their kernels)

1 large garlic clove (minced)

1 1/4 tsp. coarse kosher salt

3/4 tsp. freshly ground black pepper

1/2 cup freshly grated parmigiano reggiano (plus more for serving)

1/3 cup pine nuts (toasted)

1/3 cup extra-virgin olive oil

1/2 cup coarsely torn fresh basil leaves

the method:

bring a large pot of generously salted water to a boil.

in a large skillet, heat two tablespoons of olive oil. add the corn, garlic, one and a quarter teaspoons coarse salt and pepper. sauté over medium-high heat until corn is just tender but not brown, about four minutes. transfer a heaping cup of corn kernels to a small bowl, and reserve. scrape the remaining corn mixture into the food processor. add a half cup parm and the pine nuts. with the machine running, add the olive oil through feed tube and blend until pesto is almost smooth. set  aside.

cook the pasta until just tender but still firm to the bite, stirring occasionally. drain, reserving a cup of the pasta water. return the pasta to the pot. add the corn pesto, reserved corn kernels and basil leaves. toss the pasta mixture over medium heat until warmed through, adding reserved pasta if desired (i used very little because i like a thicker sauce). season pasta to taste with salt and pepper.

transfer the pasta to a serving bowl. sprinkle with more parm, and serve.

adapted from a bon appetit recipe.

peach slab pie

the ingredients:

for the dough:

5 cups all-purpose flour

1 tbsp. coarse salt

2 tsp. sugar

4 sticks cold unsalted butter (cut into small cubes)

12 to 16 tbsp. ice water

for the filling:

7-9 medium peaches (cut into 1/2-inch cubes)

1 1/4 cup granulated sugar

1/4 cup cornstarch

1 tbsp. freshly-squeezed lemon juice

1 tsp. vanilla

1/4 tsp. salt

1/4 cup sanding sugar (or granulated sugar)

vanilla bean ice cream (for serving)

the method:

for the dough:

in the bowl of a food processor, add the flour, salt, and sugar, and pulse until combined.  add the butter, and process until mixture resembles coarse meal, about ten seconds. with the machine running, add the ice water in a slow, steady stream just until dough comes together (do not process more than 30 seconds).

turn the dough out in two portions onto two pieces of plastic wrap, with one slightly larger than the other (this will be your bottom crust). flatten the dough, and shape into rectangles. wrap in plastic, and refrigerate for at least an hour (or overnight).

for the pie:

preheat the oven to 375.

on a lightly floured surface or between two large, floured pieces of plastic wrap, roll out larger piece of dough to an 18 x 13″ rectangle, trimming excess dough. fit into a 15 x 10″ rimmed baking sheet, pressing into the corners (the pastry will hang over the sides). chill while assembling filling.

in a large bowl, stir together the fruit, granulated sugar, cornstarch, lemon juice, vanilla and salt. spread the mixture over the chilled pie shell. chill again while you roll out the top crust.

on a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to a 16 x 11″ rectangle; drape over filling. fold the edge of the bottom dough over the top dough. crimp if desired. prick the top dough all over with a fork. brush the entire surface of the pie with cream (thinned with a little water if necessary), and sprinkle with sanding sugar.

bake until the crust is golden brown and filling is bubbling, 40 to 55 minutes. transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes. cut into pieces, and serve warm or at room temperature with the ice cream.

slab pie is best eaten the same day it’s baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to two days.

slightly adapted from a food52 recipe.

grilled romano beans

the ingredients:

fresh romano beans

extra-virgin olive oil

freshly ground black pepper

maldon salt (or another type of large-flake sea salt)

the method:

preheat the grill to medium-high.

toss the romano beans with olive oil (they should be well-coated but not drenched) and some pepper. throw the beans on the grill, making sure they’re in a single layer. as the start to blister, flip the beans to prevent them from burning. these won’t take long to cook (just keep an eye on them so that they don’t burn). once the beans are appropriately blistered, remove them from the grill, and transfer to a platter. sprinkle with the salt, and serve.

pecorino and herb-crusted pork chops

my interest in grilling has really developed this summer. i have little to no experience doing it but am determined to be quite nimble at it come labor day. despite the heat, last night was no exception. and this is what happened. ten juicy pork chops, all cooking at different temperatures and, therefore, ready at different times. i guess it shouldn’t come as a surprise when you grill on a grill that’s 15 years old and recently survived sandy. and grilling in 85% humidity is always a good idea. we collectively decided that it was too hot to eat outside, but why not cook meat over an open flame out there? they say the humidity is good for your skin and hair. i certainly had a glow. last night was worth the burn, however, as we were celebrating a special friend’s birthday, and he loves pork. there was just no way i couldn’t incorporate it into our meal. i had done so last year with my pork chops giambotta rossa, which were a big hit. the heat was equally excruciating last year, and similarly, we were confined to eat indoors. this, you would think, would have been the cooler option, except that i slow-cooked last year’s chops and had the oven on for about four hours that day, so i decided to avoid turning the oven on this year and grill outside. because the temperature of our grill is a challenge to manage, i initially thought i had burned all ten pounds of pork as i was searing the chops (see below for recommendations for indirect and direct grilling). because of this, i decided to slice the finished product. this also prevented people from being served their chops at completely different times. despite some firey obstacles, the chops were cooked perfectly, which is why i definitely encourage taking the below recommendations. you won’t be disappointed.

yields: 10 servings

the ingredients:

10 bone-in pork chops (1 1/2″ thick)

1 cup assorted fresh herbs (i used rosemary, thyme, mint, sage, and parsley.)

1 cup grated pecorino romano (parmesan would work as well.)

extra-virgin olive oil

kosher salt and freshly ground black pepper

the method:

preheat the grill to high on one side and medium-low on the other (give it a good 30 minutes before grilling).

generously brush each chop with olive oil, and salt and pepper both sides. dip each chop into the cheese and herb mixture. after all chops are coated, place them on the hottest part of the grill until all chops have a lovely sear on them. make sure this has been accomplished on both sides. once seared, relocate the chops to the cooler side of the grill. according to serious eats, the temperature you’re looking for is 135, which is just at the high end of medium-rare. this allows the final cooking to happen as the chops are resting off the grill, resulting in a rosy and juicy medium. once the chops have rested, you can choose to slice them or leave them as is. transfer them to a platter, and serve.

balsamic-grilled jersey tomatoes

yields: 10 servings

the ingredients:

5 juicy tomatoes (halved crosswise)

4 cloves garlic (minced)

2 tbsp. balsamic vinegar

1 tsp. dark brown sugar

1 tsp. kosher salt

1 tsp. fresh thyme (plus more for garnish)

1/4 cup extra-virgin olive oil

the method:

preheat the grill to high on one side and medium-low on the other (give it a good 30 minutes before grilling).

in a small bowl, add the garlic, vinegar, sugar, salt, and thyme. gradually drizzle in the olive oil, whisking while doing so. brush the marinade over the tomatoes until thoroughly coated, and let them rest at room temperature (cut side down) for 15 minutes.

once the grill is hot, place the tomatoes (cut side down) on the hotter side of the grill, reserving the marinade, until slightly charred (a few minutes). flip the tomatoes, and relocate them to the cooler side of the grill. brush the marinade  over the tops. allow them to rest here until they begin to caramelize, another five minutes or more. remove from the tomatoes from the grill, and plate them cut side up. garnish each with a pinch of fresh thyme, and serve hot or at room temperature.