A few weeks ago, my friend Jeanne’s niece, Julianne and her family, came to visit Colorado from Florida. Why didn’t we come for a cookout? wondered Jeanne. We have a long-standing tradition of eating my cheesecake sometime around husband Dave’s birthday and the 4th of July, so it only made sense to offer to bring it. Jeanne was thrilled, but allowed that as Julianne followed a gluten-free diet, would I make some GF cookies, too? Of course I would.Continue reading
It came without warning. All of a sudden it was the end of June. It was nearly the 4th of July. Dave and I were both off by about a week and had no idea why. This man’s birthday is July 3 and yesterday he said to me, when I asked about a birthday dinner reservation, “What? Is my birthday this weekend??” Why, yes it is!
In the meantime, I’d been working on a risotto post for the blog. Having a fun old time making the risotto, finding the dishes, taking the photos, writing the text and recipe and so on. Except I had nothing for the immediate holiday. Necessity is the mother of disaster sometimes, but hopefully not here. (Watch this space for the risotto love coming up next week or maybe even the week after.)Continue reading
If you live in Colorado, the weather is often the topic of conversation. Like now. The rest of the country is looking forward to a warm Labor Day holiday weekend and, while we in Colorado are sort of doing the same, we also have our eyes stuck on the forecast for Monday night and Tuesday:Continue reading
If its August. If it’s Colorado. I’m eating peaches. Any day. Every day. For at least two weeks. By themselves. On Greek Yogurt with Colorado honey and slivered toasted almonds. Or granola. On top of vanilla frozen yogurt. In a salsa on pork chops. Etcetera.
Here are a few of the yummy things I’ve done. Of course the best? Above. Fuzzy naked.
Preheat clean grill to medium-high heat. Cut peaches in half and remove pits. Brush each half with a little bit of canola oil and place cut-side down on grill. Let cook about 3 or 4 minutes and turn over when grill marks are well-established, but not blackened. Cook another 2 or 3 minutes until tops of cut-side are somewhat visibly drying. Remove and cool briefly. Enjoy as is or try another good idea…
2-6 t very finely minced jalapeno (to your taste–start with 2t and more if you’d like)
1/3 c finely minced onion
2 large peaches (Colorado preferred), cut in half and grilled*, peeled after grilling, and chopped into 1/2″ pieces
1 ripe avocado, peeled and diced
1/2 ea medium red sweet pepper and green sweet pepper, diced
1/2 c chopped fresh cilantro
Juice of 1/2 a lime
Dash of kosher salt and a couple of grates of fresh ground pepper
In a medium bowl, mix all ingredients gently but thoroughly. Taste and correct seasoning if necessary. (Add more jalapeno, etc) Serve on with grilled pork chops, shrimp or salmon or on seafood or fish tacos. (recipe copyright Alyce Morgan 2010)
Wine? If you make the bbq pork chops or salmon, try a little inexpensive Beaujolais. Other reds or bigger wines will overwhelm this meal, though a nice Lodi (California) Zinfandel would drink! It’s summer and something lighter and refreshing will turn on these peaches. If you make the shrimp or fish tacos, a cold Spanish Albarino (lovely white) or even an Oregon Pinot Gris could do the trick.
(If you’d like to make the green bean salad, here’s the blogpost for it, though I dressed it differently here. Rather than a mustard vinaigrette, I mixed a bit of top-quality light Ranch with some roasted salsa for a dressing.)
Lovely frozen yogurt from David Levovitz’ book THE PERFECT SCOOP. (Click for the recipe.) Just slice those lovely lady peaches and slither them on top of this silky iced lushness.
Or try PEACH AMARETTO BREAD PUDDING if nothing else sounds good:
- 2 large hard rolls, cut into ½” slices and buttered
- 2 large peaches, peeled, pitted and sliced into 1/3” pieces
- 3 extra large eggs
- 1 ½ -1 ¾ cups milk
- 1/8 c Amaretto liqueur
- 1 t cinnamon (Vietnamese is good)
- Preheat oven to 350 F. Butter 2 qt round casserole and set aside.
- In medium bowl, beat eggs and add remaining ingredients. Beat well.
- Layer bread and peaches in casserole dish and pour egg mixture over all, stirring just a bit to make sure all ingredients are wet. If some bread/peaches are sticking out on top, it’s fine.
- Bake 60-70 min. until edges are crispy, but bread is still tender. Let sit at least 15 minutes before serving. Serve with vanilla ice cream. Can also be served at room temperature or cold.
While you do all that, I’m on the road again with a fishing pole in the trunk….
We’ll be back next week…all of us.
In the meantime, keep cooking…
Sing a new song, Alyce