This is simple deliciousness! Not to blow the horn of the Italians again and again, but aren’t they the masters of the simply delicious? I am open to more complex recipes and flavor combinations, but often find the fewer the fresh and simply adorned ingredients, the better. This, to me is a perfect example.
I just love what a perfectly ripe white peach adds to this simplest of salads – the sunniest of overtones! I have to say that this year the white peaches have been wonderful – with a floral-forward flavor I have really enjoyed which does not exist in the yellow peach varieties. Use your best balsamic vinegar to drizzle over – I have a bottle of 25 year old balsamic from Oliver that a friend recommended from Williams-Sonoma. (I have to say there is something romantic about having a bottle of balsamic with a cork in it.) This is so thick and syrupy, I could barely get it to drizzle. Yum. (try it over vanilla ice cream with fruit!!!) I used Ina Garten’s favorite olive oil, Olio Santo from California.
I have been re-reading La Tartine Gourmande by Beatrice Peltre. I have to say this is my absolute favorite cookbook of 2012!!!! This is a great book and Beatrice is a huge inspiration for me – her style sensibility, creative artistry and color and culinary palate really speak to and invigorate me. When I feel myself starting to get stale, I will get this out to inspire myself!!! And, speaking of simple, beautiful salads, check out page 206, her Mesclun Salad with cantaloupe, raspberries and prosciutto – really gorgeous! Pick up this book -I PROMISE, you will not be disappointed! Her photos are amazing and I love her independent-creative spirit!!!!!
I had one last white peach left in the house and made this for lunch on Friday – a total no-brainer:
On Friday night it cooled down to 63F around dinner time. Time to experiment with Turkey Chili. Not having a recipe I am completely satisfied with, I played around and this was my outcome:
MY NEW TURKEY CHILI
3 tblsp chili powder
1 tblsp cumin
1/4 cup extra virgin olive oil
2 large vidalia onions, chopped
2 red bell peppers, chopped
3 garlic cloves, minced
1 tblsp dried oregano
salt and pepper
1/2 large jalapeno, finely minced, with ribs and seeds
1/2 can chipolte peppers in adobo, chopped
2 lbs. ground turkey
1/2 (14 oz) can low sodium beef broth
1/2 bottle Guinness Draught
1 14 oz. can tomato sauce
1 14 oz. can chopped tomatoes
1/2 can tomato paste
1 tblsp cumin
1 tblsp dried oregano
2 14.5 oz cans red kidney beans
1 14.5 oz can black beans
sour cream
fresh chives
Heat a large enameled dutch oven over medium heat. Add 3 tblsp chili powder and 1 tblsp cumin and toast the spices in the dry pan, stirring often until darkened and smoky but not burnt. Add the olive oil and stir to combine. Add the onions and peppers and cook until tender, about 5 minutes. Add the garlic and jalapeno, stir and cook 1 minute. Add the turkey, breaking up with a wooden spoon. Cook, stirring often, until the turkey is cooked through. Add the broth, beer, tomato sauce, tomatoes, tomato paste and chipoltes. Stir to blend. Stir in the additional cumin, oregano and salt and pepper, all to taste. Add the drained and rinsed beans and stir. Simmer for at least one hour. Adjust seasonings. Serve with a large dollop of sour cream and snipped chives. Mine came out very spicy – I liked it that way, but you can tone it down as you see fit.
I love recipes with a good yield that I can enjoy for lunch for a couple of days afterward.
Day 32 of Summer – Enjoy this lovely weather!
And, speaking of the beautiful and the simple:
Happy Heads:
Beautiful New Limelight Hydrangeas!!!!!! Using up my bonus bucks at the Farm at Green Village!