Ingredient of the Week: Peacheson August 6, 2013 @ 3:02 pm (Updated: 3:30 pm - 8/6/13 )
As summer winds down, peaches are finally ripening enough for you to take home and enjoy.
Thierry recommends, after you've procured the symbol of summer, finishing the ripening process at home in a brown paper bag. You'll know they're ripe when they give slightly after a gentle squeeze, and he suggests using them as a topping on your yogurt in the morning. Complete the pairing with toasted almonds and honey. "It's so delicious," he says. "Love that. It's such a good breakfast."
If you prefer to cook your peaches, you can peel them and grill them, Thierry says. But if you're going to eat them whole and raw, you can leave the skin on.
To take the skin off, chef Tom Douglas has a little trick: "I just make a little X on the bottom, drop it in boiling water for 15 seconds, and the skin should peel right off."
If you're going to take your peaches in a savory direction, Tom suggests pairing it with black pepper and a "touch of rice vinegar."
Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.
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