...All These Peaches
After attending a great dinner party with some friends Saturday night, where
the food centered around a wonderful bunch of ingredients they procured at the
Rochester Public Market
that morning, I got inspired to take more advantage of our local farmers'
markets. So I dragged my hung-over butt out of bed Sunday morning and
headed over to the East
Rochester Farmers' Market. It's certainly no Rochester Public Market,
but it was a nice small and friendly place to spend a bit of my Sunday morning.
Amongst other things, several lovely smelling peaches was now in my possession.
What was I going to do with all these (very ripe) peaches? After a few
moments of thought, the answer became obvious. I'm sure you'll agree.
Coriander and chili encrusted lamb chops topped with a
chutney and a salad of
confit, yellow beans, and
vinaigrette. I served the lamb and chutney over
with shallots and poblanos.
A couple things here turned out notably good. The Yautia was something
I picked up on a whim at Wegmans because I like to buy scary looking foods to
keep me on my toes. We shredded them, added a little lemon juice, some
chopped poblano pepper, sliced shallots, salt and pepper. Then we fried
them up in some butter and olive oil. These were really yummy, especially
the poblano bits, and the juice from the lamb and chutney that saturated them.
earlier mentioned tomato confit was my attempt to emulate a dish we had at
Tastings. I made a bunch of these with the above recipe and have been
putting them in everything. Witness the little snack on the left.
They're versatile little suckers and the technique is great for making something
really richly flavored from less than ideal tomatoes. A grilled tuna salad
sandwich with cheddar and tomato confit, sent me into an ecstatic convulsion.