29
Apr
| APRIL 29, 2009 | NEWS & NIBBLES
Do peaches really belong on top of pizza?
Fruit topped pizzas are not that unusual. The Hawaiian pizza is an innocuous combination of pineapple chunks and salty ham.
So when I spotted the peaches, chorizo and goat cheese pizza at a microbrewery, I thought, why not? There are probably more bizarre combination than that.
Let’s just say that I’m glad I tasted it. Probably wouldn’t order it again. But kudos to the chef for thinking outside the box. Way outside.
22
Sep
| SEPTEMBER 22, 2008 | NEWS & NIBBLES
I love the shoulder seasons — the transitional time between one season and the next. In terms of traveling, it’s when hotels and restaurants discount their rates because traffic is slower.
In the food world, it means you can combine the last of one season’s gifts with the next season’s emerging bounty.
That’s why you see a bowl of steaming oatmeal (what, you don’t see the steam?) topped with juicy, ripe, end of season peaches and plump blackberries. The toasted walnuts and oatmeal belong to the fall.
I like instant oatmeal because it only it takes an instant instead of minutes to make. Instant oatmeal is whole oats that have been cut finer to cook quicker. Although I’m splitting hairs here: it doesn’t take much time to cook either.
Nutritionally, they are the same. Where things get off kilter is buying the flavored instant oatmeal packages, (like my favorite, maple & brown sugar) because these flavored ones have added sugar, salt, and other natural and not so natural additives.
If you buy plain old-fashioned oats, or plain quick cooking oats, there is no difference in nutritional content. (Before you dietitians jump on me, telling me that whole oats are in fact better than chopped-up whole oats because by definition they take longer to digest, I say: prove it.)
But I’m getting off point here. My point is that this is a wonderful time to mix summer with fall ingredients, and get the best of both seasons.
04
Sep
| SEPTEMBER 04, 2006 | DESSERTS
Peaches… Honey… Sage… And the grill.
This is another recipe I developed for The Arizona Republic, just as the last of the season’s peaches were coming to an end.
One way to sweeten a not-so-sweet peach is to grill it with this spicy honey glaze. Grilling intensifies the peach flavor.
Queso Fresco is a fresh, crumbly Mexican cheese, and if you can’t find it, feta would work, adding a noticeable tang.
Grilled Desert Honeyed Peaches
Serves 6
Ingredients
1/2 cup mesquite (or other) honey
1 tablespoon champagne or white wine vinegar
1 teaspoon minced sage leaves
1/2 teaspoon pure ground mild chile (or chili powder)
6 fresh peaches (about 2 pounds)
1 cup crumbled queso fresco cheese
6 fresh sage springs (garnish)
Method
1. Heat honey, vinegar, chile powder and sage in a small saucepan over medium heat until warm. Set aside to cool.
2. Heat grill to medium or 350°F. Cut peaches in half lengthwise and remove pits.
3. Brush cut side with honey glaze and place cut side down on the grill. Grill for 2-3 minutes. Turn peaches over and grill another 2 minutes, or until peaches are soft. Remove from grill.
4. Place 2 peach halves on a dessert plate. Drizzle about 2 tablespoons of honey glaze on top and sprinkle with queso fresco. Garnish with fresh sage sprig.
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