Peach & Heirloom Tomato Salad

marinated-peach-tomato-salad-recipe_xlg3 C Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved

1 t Dijon mustard
4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds Flaky sea salt, such as Maldon, and freshly ground black pepper

8 medium fresh mint leaves, torn

 

In a small bowl, whisk together the reserved marinade and the Dijon; it’s OK if it doesn’t emulsify. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint. Pass any remaining vinaigrette at the table. Serves 4.

 

 

Sherry Vinegar and Rosemary Marinated Peaches

This savory marinade balances peaches’ natural sweetness with the complex tartness of sherry vinegar. Fresh rosemary adds earthy pine notes, olive oil lends richness, and rum contributes a bit of spice. The marinade also softens the skins, which means you can skip the tedious task of blanching and peeling the peaches. These peaches are delicious in salsas, salads, topping flatbreads and pizzas, and in braises.

 

3 medium ripe peaches, pitted and sliced, diced, or cut into wedges

1/3 C extra-virgin olive oil
2 ½ T spiced dark rum (optional)
2 T sherry vinegar

2 t finely chopped fresh rosemary Pinch kosher salt
Pinch of sugar

Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours. After marinating, you can refrigerate the peaches for up to 1 day.

 


My Favorite Bean Soup

mixed-greens-with-apples-and-walnut-vinaigrette-04

As soon as it gets cold, I roll this out. And last night we started the wood stove for the first time this season — a record, since usually we are cranking it by mid-October. There are lots of ways to make a good bean soup. This one is a fave because it’s easy and quicker than most — the trick here is to use beans that are already cooked. It’s a bit “Tuscan,” a bit “Navy,” and a lot delish. I use what I have in the refrigerator, which makes it come out a bit different each time I make, although of course you can go out and buy all the ingredients and make it the same each time.  The one constant is fresh rosemary — it really makes this soup. Read More


Chilled Roasted Yellow Pepper Soup

yellowI would be the first to admit that I cannot leave well enough alone. Take this soup for example. It’s pretty darn great just as it is — a refreshing, even comforting, meld of sweet yellow peppers, a hint of smoke from the roasting, the warm note of rosemary, the sharply pleasant heat from the jalapeno, finished with a bright touch of lime. But when I make it I think about the other yellow pepper soup I’ve made — the one that’s accompanied by an orange pepper soup, which are then slipped side-by-side into a single bowl for an elegant yin and yang effect. I put the question to you — too much? Ridiculously over the top for a weeknight dinner? Or are we having FUN yet? You decide. And while you are mulling, make this lovely soup, which was adapted from Fine Cooking. It made the folks at USBG happy in August 2014. And get to taste the soup. Read More


Braised Short Ribs with Tomatoes, Chocolate and Rosemary

braised

Braising short ribs takes time — don’t rush this recipe. In fact, making it a day or so ahead of time will be even more rewarding:  Like many braises and stews, this one gets more flavorful as it sits overnight in the refrigerator.  Also, this will allow you to skim off any fat before you push the braising liquid through a strainer to make the sauce.  This recipe is part of The Cook Sister’s all-chocolate menu and it was demoed at US Botanic Garden February 14, 2014. Read More