7 posts tagged “peaches”

One of the easiest types of pies to make is the galette.  Some of my most favorite creations during this Pie-a-Day project have been galettes, including the one with peaches, blueberries and butter custard.  This one comes from a listener named Marc:

Since I’m at Angeli all day today I figured I would take advantage of the fryer and make Fried Peach Pies (served with Tahitian Vanilla Ice Cream).  How bad can they be?  Sooo not bad. The best ever.

I made a crust with the dreaded Crisco since butter would burn at high temperature, but since you are actually dipping the crust into fat you can use less than would be called for in a regular pie crust.  I used a couple of eggs as well as a very small amount of icy water and a couple of tablespoons of sugar.  Deep fried,  the crust reminds me of the best cannoli shells. Shattering bubbles on the very outer layer then once your teeth hit the inner layer of dough it’s perfecly flaky and the not too sweet peaches are a great foil for the richness of the fried dough.  I sprinkled the pies with sugar.  I had to leave the restaurant so I wouldn’t fry another one.  Thank goodness I shared the tester with three other people.

I want to play with making tiny little ones for catering jobs.

Safa Kasem holds a Lamb Hass avocado at Mud Creek Ranch.  The Lamb Hass is a large, creamy avo – some say even better than a regular Hass … as if!  Wednesday Santa Monica, Sunday Hollywood.

 

Neal Ims in a sea of Sugar Queen melons at Weiser Family Farm.  Melons are in peak season, check out the multiple varieties.  Weiser Family Farm is at many Los Angeles area farmers markets.

 

Jose Gomez, age 9, sells beautiful garden roses grown by Lily’s Eggs in Fillmore.  Lily’s Eggs sells free range chicken and duck (by pre-order) and chicken and quail eggs.  At many Los Angeles area farmers markets.

Javier Espinoza, Chef at AOC, demonstrates his advanced filing system as he loads up on peaches at Regier Farm’s stand.  Regier sells luscious peaches and nectarines in ever-changing varieties at the Wednesday Santa Monica market.

 

Sage Restaurant’s cherry tomato mix, which is carefully prepared by Coastal Farm.  Wednesday, Saturday Santa Monica, Hollywood occasionally

 

007 – Allison Hensley of Peacock Farm holds a hot Hungarian pepper amid a display of baby eggplant and summer squash.  Peacock also has jalapeno peppers, occasional mushrooms and eggplant all summer long.  Wednesday Santa Monica, Thursday Thousand Oaks, Sunday Hollywood.  

Interviewing Christopher Shubert from Rancho La Vina with Good Food Producer Jennifer Ferro– talking about walnuts and fresh pressed walnut oil.  Photo by David Karp

Alain Giraud, chef/owner of Brasserie Anisette, with staff at the Wednesday farmers market restaurant booth.  Photo by David Karp

Porcinis – wild harvested from Northern California – a seasonal delicacy.  Clearwater Farm: Wednesday& Saturday Santa Monica, Sunday Hollywood.

Students from Grant elementary school in Santa Monica touch and taste produce on a market field trip.

Troy Regier from Reedley with his first picking of white and yellow peaches.  Wednesday Santa Monica.  Photo by Darra Adler.

Dr. David Kessler, former head of the FDA knows what it takes to make us all obese -- sugar, salt and fat.  Jonathan Gold gives us his latest favorite restaurant to try. And if you know the password you can get into some LA area speakeasies says Lesley Balla.  Connie Alvarez takes us along with a group of friends who infiltrate straight bars and turn them gay for a night.  Vodka has taken hold of the US and the Smirnovs have something to do with it according to author Linda Himelstein.  When there's a drought in Las Vegas Patricia Mulroy, manager of the Southern Nevada Water Authority, has to figure out how to conserve. And Leah DiBernardo is putting gardening into the ciriculum in Temecula Valley schools. Plus Laura Avery celebrates the arrival of stone fruit -- peaches, apricots and nectarines.

Sherry Yard, Spago two-time James Beard award-winning pastry chef and author tastes the first sub-acid yellow peach of the year grown by Fitz Kelly from Reedley (left) along with long-arm mystery hand.

Beth Miller and Janice Yamauchi at Windrose Farm proudly displaying some of the herbs including sage, mint, thyme, winter savory, oregano and arugula available at the stand.

The always upbeat Oliver sorts white peaches at Burkart Organics stand. (Wednesday - Santa Monica, Tuesday - Culver City)

Daddy-and-me time at Carlsbad Aquafarm’s oyster bar.  (Wednesday, Saturday - Santa Monica, Sunday - Hollywood)

David Karp, fruit researcher/writer with farmer Bill Coleman and David and Maggie Schack (Redwood Hill goat cheese) at Brasserie Anisette’s market chef breakfast.

Say Cherries!  The first of the season: Tulares and Brooks have arrived at the markets.  They are going for about $4 per pint basket.  The cherry season will be about 5 – 6 weeks total, so buy early and often.

Zero Waste comes to the Pico Farmers Market – Sustainable Works volunteers Anthony Wong, Arada Wattanavitukul and Rachel Andrews assist customers with figuring out which container to use for Compostable or Recyclable waste.  

Nopales – cactus leaves are covered with spines that must be scraped off with a knife before cooking.  Dice nopales and sauté with onions, garlic, cilantro and tomatoes for a delicious salsa or side dish, served warm or cold.  Also an excellent topping for baked fish.

Peach season officially begins!  Scott Farm from Dinuba had sweet white peaches at the Wednesday Santa Monica market, as well as some Tasti Rich apricots.  Look for pluots (plum/apricot cross) and some April Glo nectarines next week at many markets around town.