A true find.
Are you wondering what that is above? Not an apple. Not an albatross albino stone fruit of some sort. And not a figment of your imagination.
It’s actually a peach.
Yes, with white flesh and white skin.
It’s known as the Ice Princess.
And regal she is.
RIND Orchard Blend (front) with big pieces of persimmon with their rinds, of course.
Did you know that rinds are gold — containing more fiber and a higher concentration of nutrients than the flesh of the fruits themselves?
Matt Weiss knows, as did his great-grandmother who had her own health food store in Michigan back in the 1920s that sold bulk natural foods. Following in her footsteps, Weiss has come up with RIND, dried fruit with skins intact.
The fruit snack is just that — simply fruit, with no added sugar, sulfites or additives.
Add ricotta to your equation of bread plus tomatoes for a summer treat.
Few things are as simple and sublime in the summer as tomatoes on bread.
Be it as a grilled cheese or Catalan-style with the ridges of grilled bread rubbed with garlic, then smeared with the juices of a cut tomato, it doesn’t get better than that.
“Quick Pickled Grape Tomatoes on Ricotta Toast” offers up another way to enjoy that delightful duo.
The recipe is from the new cookbook, “Just Cook It!” (Houghton Mifflin Harcourt) by Justin Chapple, of which I received a review copy.
Chapple is the deputy test kitchen editor at Food & Wine magazine and the host of “Mad Genius Tips,” the magazine’s video series. He’s all about time-saving tricks and clever hacks to get recipes perfect, such as browning beef for “New-School Beef Bourguignon” in a rimmed baking sheet all at once rather than in batches in a Dutch oven on the stovetop. It’s faster — and less messy.
Apricot squared — with apricot jam and fresh apricots.
Last week at the farmers market, when I spied baskets of ripe apricots with the intense orange-red glow of a tropical sunset, I couldn’t contain myself.
Then, I just had to bake.
These beauties were destined for “Crostata Di Marmalata,” an easy apricot jam-filled tart that I took the liberties of blinging out by decorating it with halves of these early stone fruit.
The recipe is from master baker Jim Lahey’s newest book, “The Sullivan Street Bakery Cookbook” (W.W. Norton, 2017), of which I received a review copy.
You probably know Lahey for the phenomenon he created with his revolutionary no-knead bread recipe a decade ago. Lahey, who opened his Sullivan Street Bakery in New York in 1994, is known far and wide for his way with bread, made with wild yeast he hand-cultivated in Italy.
It’s all about the sauce — in this case a syrupy one full of cranberries, balsamic vinegar and honey.
Like so many folks especially in this part of the country, I appreciate being able to eat seasonally — to hone in on what’s best at each time of year to enjoy its peak flavor and revel in its often brief local appearance.
But there’s one item I keep in my freezer nearly year-round, even when its season is long gone.
Cranberries. Frozen ones to be exact.
I know, I know, they’re so fall and winter, you’re thinking. Why in the world would I want to partake of them in spring or summer?
Because their vivid color makes anything special. Because their sweet-sour fruitiness wakes up whatever they’re paired with. And because, how can I resist something that reminds me of the most festive, family-and-friend-filled convivial time of year?