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You’re Such a Peach

August 15, 2013

The Cookstr Weekly: You’re Such a Peach

masthead 7/20/11
August 15, 2013

According to the powers that be which are forever enthusiastically assigning food holidays, August is National Peach Month, and there’s something about the humble peach that inspires the imagination. When I was little, I was bewitched by the Japanese fairytale of Momotaro, a boy miraculously born from a peach (momo) to an elderly childless couple, who grows up and fights an island of ogres to bring honor to his parents. Then there’s Roald Dahl’s James and the Giant Peach, about a small boy who finds a complete and magical world inside of a peach the size of a house. And Peach and Blue, a children’s book about a sentient peach and a blue-bellied toad that fall in love and explore their mortality in truly touching illustrations. In the food world, of course, the peach has become synonymous with chef David Chang’s empire: the family of Momofuku restaurants and magazine of the same name (Lucky Peach) are representative of a food culture that values quality, history and irreverent creativity. 


Symbolic in various cultures of peace, happiness and longevity, a sweet, ripe peach is a true emblem of summertime. At the peak of peach season, explore the stone fruit’s potential in sweet and savory dishes, whether grilled, pickled or baked. 

Warmest regards,
Kara Rota
Editorial Director

  by Ellie Krieger

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer – you pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. 
“In the morning you just need to pop it in the oven. It comes out fragrant, with juicy, brown sugar-laced peaches atop tender vanilla and cinnamon-scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.” – Ellie Krieger 

More Peach Recipes from Cookstr

Grilled Peaches with Balsamic and Pepper Sauce by Jane Butel


Corn, Peach, Tomato Over Grilled Polenta by Debbie Koenig


Grilled Chili Shrimp with Peach Honeydew Salsa by Phillis Carey


Pickled Spice Peaches by Eric V. Copage


Ham Georgia with Peach Garnish by Jacques Pepin


Roast Duck with Peaches by Julia Child


Peach and Custard Tart by Jane Lawson


Baked Meringue with Peaches by Rachel Allen


Berry and Peach Cobbler with Corn Flour Cobbles by Deborah Madison

Chefs’ Tips & Tricks:
Aubergine and Mint Bruschetta


A bruschetta is a kind of open sandwich and it’s probably where the idea for cheese on toast originally came from. It’s normally made form a large loaf of sourdough natural yeast bread, which is a dark gray color and has a higher water content than usual in the dough. It also has a thick crust, and because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look around a farmers’ market or in a good supermarket and you should be able to find some. If you can’t, a good-quality round country-style loaf will give you good results.

“The bread is best sliced a half-inch thick and toasted on a grill, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a quashed tomato with basil, to marinated vegetables or beautiful cheeses, to lively flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.”  – Jamie Oliver

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