Chef’s Corner- Week 4 recipes

This week’s recipes were in high demand from the campers, so parents….get your mixers ready!  We basically used all Jersey fresh produce – the tomatoes, blueberries, peaches, and zucchini were all local produce purchased from the supermarket.

The first recipe comes from the Barefoot Contessa.  It was modified a bit, so look for those changes in italics.

Peach and Blueberry Crumbles

2006, Barefoot Contessa at Home, All Rights Reserved


For the fruit:

The fruit, waiting for a pan.

The fruit, waiting for a pan.

  • 2 pounds firm, ripe peaches (6 to 8 peaches)
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour (For gluten free groups we used the King Arthur Gluten-free flour)
  • 1 cup fresh blueberries (1/2 pint)

For the crumble:  

  • 1 cup all-purpose flour (For gluten free groups we used the King Arthur Gluten-free flour)
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon

    Delicious crumble, before the oven.

    Delicious crumble, before the oven.

  • 1/4 pound (1 stick) cold unsalted butter, diced (dairy-free alternatives include coconut spread and vegan spread)


Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. (We omitted this step at camp.  They worked out fine with the skins on.)  Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.  (We used a pie pan. Also, we altered the fruit dependent on allergies.)

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Finished crumble

Finished crumble

Our Super Choice campers made zucchini bread and it was fantastic!  Those who have an abundance of zucchini growing this year may want to print this recipe.

Zucchini Bread


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 1 Tablespoon vanilla extract
  • 2 cups grated zucchini (We used the food processor.)


1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

4. Bake for 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and allow to cool completely.

Lastly, a few groups were able to make this incredibly easy Watermelon Tomato Gazpacho.  It is definitely a taste that some campers, and counselors, have not yet acquired.  But many were surprised at how much they did like it!

Watermelon Tomato Gazpacho

  • 4 cups cubed seedless watermelon, about 1 1/4 pounds
  • 1 pound ripe tomatoes, quartered or cut into sixths
  • 2 to 3 tablespoons fresh lemon juice, to taste
  • 2 tablespoons extra virgin olive oil
  • Generous 1/2 cup chopped celery
  • Salt and freshly ground pepper
  • Thin celery slices or sticks for garnish

Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.

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