Tag: peaches

Local TV Watch: Who wants to be a Supermarket Superstar?

Local TV Watch: Who wants to be a Supermarket Superstar?

| July 28, 2013 | 7 Comments

Supermarket Superstar is the name of a new reality TV show that features Chef Michael Chiarello, Stacy Keibler and Debbi Fields (of Mrs. Fields Cookies) as judges. Contestants compete for cash prizes and 99designs, an SF-based design firm helps contestants with branding and packaging for their supermarket food products.

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Decadent Summer Brunch: Peach Streusel Baked French Toast

Decadent Summer Brunch: Peach Streusel Baked French Toast

| July 10, 2013 | 0 Comments

This baked French toast is stuffed with summer peaches and generously finished with a streusel crumb topping. You’ll be the hero of any brunch gathering with this make-ahead, decadent, peachy keen dish.

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The Perfect Peach: Recipes and Stories from the Masumoto Family Farm

The Perfect Peach: Recipes and Stories from the Masumoto Family Farm

Just in time for peach season, farmer-memoirist David Mas Masumoto and family come out with The Perfect Peach: Recipes and Stories from the Masumoto Family Farm, with a recipe for chilled Peach Gazpacho.

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Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa

Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa

Too many zucchini? Get the jump on summer’s abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa.

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Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines

Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines

| September 4, 2012 | 0 Comments

Make the most of late summer’s luscious peaches, plums, and nectarines with these sweet and savory recipes from Bay Area Bites’ writers and chefs.

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Flaming Caprese Salad with Peaches, Mozzarella and Bourbon

Flaming Caprese Salad with Peaches, Mozzarella and Bourbon

| September 3, 2012 | 1 Comment

I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn’t expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes.

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Touring Bay Area Farms, Brunching at Plow

Touring Bay Area Farms, Brunching at Plow

Forget about the food trucks for a minute; let’s go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill’s sweet, sunny Plow.

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Ricotta Ice Cream with Peaches in Muscat

Ricotta Ice Cream with Peaches in Muscat

| September 29, 2010 | 0 Comments

When the weather reaches the 90s, I crave homemade ice cream. But as cool and refreshing as this cold treat can be, making ice cream custard is a bit of a hot and steamy affair. Normally I wouldn’t flinch from standing over a pot on the stove while I whisked eggs and cream together, but this week I just wanted the chilly result of creamy ice cream without the fuss.

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Nectarine and Raspberry Crisp

Nectarine and Raspberry Crisp

| July 28, 2010 | 0 Comments

Fruit Crisp: The ideal, no-stress dessert. Instant home-baked goodness that looks like you spent way more time on it than you actually did.

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Peaches: Not Ready for Prime Time

Peaches: Not Ready for Prime Time

| July 2, 2010 | 3 Comments

To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.

If you’re as impatient as I am however, poaching is still a wonderful way to treat a peach– especially a stubborn one.

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Froyo: How to Make Homemade Frozen Yogurt

Froyo: How to Make Homemade Frozen Yogurt

After a few trips to some yogurt shops where four servings cost around $20 — because let’s face it, the new frozen yogurt chains are more expensive than the old ones — I decided to try making my own concoctions.

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Peaches: Eat Me, J. Alfred Prufrock

Peaches: Eat Me, J. Alfred Prufrock

| July 24, 2009 | 7 Comments

Recipe: Brandied Peaches (adapted from the Linton Hopkins recipe at Food & Wine)

What better way to preserve the beauty of a just-ripe peach than with the help of a little alcohol? It’s like fruit botox, but vegan.

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White Peach Lemonade

White Peach Lemonade

The LA Coffee Mill, tres chic in Silverlake, does a very fabulous morning mojito, made with muddled mint and lime in a a base of chilled green tea, topped with a splash of soda water. It’s tangy, refreshing, and very post-Pilates. But what if you want something a little more lush, a little more beignet-friendly? Welcome to your new favorite brunch drink: white peach Meyer lemonade.

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Fresh Peach Ice Pops and Creamsicles

Fresh Peach Ice Pops and Creamsicles

I love all summer fruits, but peaches are close to the top of my list of favorites. There’s nothing tastier than eating a plump fresh peach, juices bursting. But after eating my fill of peaches, I crave more. I still want all that sweet and fragrant peachiness, but in another format. This is where peach pies and tarts come in, not to mention grilled peaches and peach jam. My new favorite peach recipe, however, may be the simplest of them all: peach ice pops and creamsicles.

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