WEBVTT
00:00:00.900 --> 00:00:02.549
How's that song go?
00:00:02.970 --> 00:00:04.919
Millions of peaches.
00:00:05.250 --> 00:00:13.109
Peaches for me, because let me tell you, it is the time for peaches.
00:00:14.845 --> 00:00:19.175
Welcome to the Empty Nest kitchen, where we're finding fun in the kitchen.
00:00:19.515 --> 00:00:32.655
Now that the kids have flown the coop, I'm Christine Van Bloon, a cooking teacher with over 25 years of experience here to show you tips, tricks, and joy in your kitchen, all while trying something new.
00:00:33.384 --> 00:00:34.134
Let's get cooking.
00:00:38.348 --> 00:00:46.209
We are in the thick of it, and there is nothing, and I mean nothing better than a perfectly ripe.
00:00:46.823 --> 00:00:47.183
Peach.
00:00:47.603 --> 00:00:48.654
We love'em.
00:00:48.654 --> 00:01:02.064
Whether you're driving down the highway and see that South Carolina peach butt, which is really a giant water tower, or you're going to Georgia, but let me tell you here in the Mid-Atlantic, we have got some peaches too.
00:01:02.154 --> 00:01:08.634
And the whole idea now is what are you gonna do with Nature's perfect specimen?
00:01:08.899 --> 00:01:10.134
Am I peach biased?
00:01:10.224 --> 00:01:11.573
Of course I am.
00:01:11.603 --> 00:01:13.614
Is it the last thing I want to eat?
00:01:14.233 --> 00:01:22.754
In my life, yes, of course it is, because there is nothing like that sweet stickiness that you get with a peach, but.
00:01:23.364 --> 00:01:24.864
How are you going to use it?
00:01:24.894 --> 00:01:29.873
Because truthfully, I think there's nothing better than just a peach.
00:01:30.144 --> 00:01:51.394
My mom used to always slice the peaches, maybe peel the peaches, I don't even remember if she peeled them, peel the peaches and put sugar on them and talk about gilding the lily man, if a peach is rip and in season it doesn't need anything, it doesn't need a touch of sugar.
00:01:52.209 --> 00:01:55.539
But because my mom did it, I do it too.
00:01:55.599 --> 00:02:10.149
And what it does when you put sugar or salt even on something that's called macerating, and I know you wanna enunciate that, but macerating is when you basically are putting sugar salt on something and.
00:02:10.429 --> 00:02:25.114
Pulls the liquids out of what it's, so it could be if you're salting cucumbers, or in my case, putting a little bit of sugar on that perfect sliced peach Now.
00:02:26.644 --> 00:02:32.313
Can you do more with a peach than slice two of them and have them in a bowl for breakfast every morning?
00:02:33.663 --> 00:02:41.463
Of course you can, but part of my mantra for summer is this, don't screw it up, right?
00:02:42.093 --> 00:02:46.383
Because this is when food is at its very best.
00:02:46.743 --> 00:02:51.873
This is when we are going for the perfect bite.
00:02:52.253 --> 00:02:54.623
That we don't have to do anything too.
00:02:55.104 --> 00:03:01.014
The less you mess with summer food, the better it is gonna taste for you.
00:03:01.104 --> 00:03:03.533
And I stand by that with peaches.
00:03:04.163 --> 00:03:07.283
Now peaches are nutritional powerhouses.
00:03:07.283 --> 00:03:09.774
They are loaded with vitamins.
00:03:09.774 --> 00:03:12.804
They are so, so good for you.
00:03:12.864 --> 00:03:15.473
Don't hesitate to eat a peach, but.
00:03:17.179 --> 00:03:22.848
Can you do something with them that's gonna make them part of a complete meal?
00:03:23.088 --> 00:03:23.359
Sure.
00:03:23.929 --> 00:03:24.949
Let's think about.
00:03:26.118 --> 00:03:29.538
Salad because that's your natural go-to, right?
00:03:29.538 --> 00:03:35.838
That is the natural first place to not screw it up too much if you're making a salad.
00:03:35.899 --> 00:03:44.088
And one of my favorites is when I take different stone fruits, so I'll take peaches ripe plums.
00:03:44.484 --> 00:03:50.274
Cherries and I'll pair them with something that's a little bitter.
00:03:50.574 --> 00:04:00.024
So I really like arugula because it is a crisp green that has a little bit of bitterness to counteract the sweet there.
00:04:00.383 --> 00:04:02.094
So if you go and you can look at.
00:04:02.528 --> 00:04:03.639
All of my social media.
00:04:03.639 --> 00:04:13.959
And scroll back, I have my favorite salad, which is simply a bed of arugula, juicy, ripe peaches, those Rainier cherries.
00:04:13.959 --> 00:04:18.988
And I found some here locally last week, which I was shocked by.
00:04:19.348 --> 00:04:20.939
And some plums.
00:04:20.968 --> 00:04:22.588
'cause we're in plums season two.
00:04:22.949 --> 00:04:25.483
I take that, I put it on the arugula.
00:04:25.923 --> 00:04:35.374
I love to do maybe a little pickled red onion with it or some minced shallot, something to balance all of those flavors.
00:04:35.403 --> 00:04:43.384
And of course, a ball of creamy, delicious burrata that I tear apart and spread over the salad.
00:04:43.803 --> 00:04:45.634
I keep it very simple.
00:04:45.994 --> 00:04:47.283
Good olive oil.
00:04:47.348 --> 00:04:51.249
Good vinegar, either a champagne vinegar or a balsamic.
00:04:51.249 --> 00:04:52.928
Works nicely as well.
00:04:53.048 --> 00:04:56.048
And then good flaky Malden salt.
00:04:56.108 --> 00:04:58.749
You know, we always come back to the Malden Salt.
00:04:59.769 --> 00:05:01.389
I could eat this salad.
00:05:01.478 --> 00:05:04.418
No joke every single day.
00:05:04.509 --> 00:05:07.238
It's so good, but how can you vary it?
00:05:07.389 --> 00:05:11.019
Well, peaches and tomatoes actually really like each other.
00:05:11.379 --> 00:05:15.608
They go very well together when you have a ripe juicy tomato.
00:05:16.028 --> 00:05:21.428
So you can do a peach bruschetta with ripe juicy tomatoes.
00:05:21.488 --> 00:05:24.548
And believe it or not, fresh basil.
00:05:24.819 --> 00:05:27.399
Oh, it's so good with peaches.
00:05:27.428 --> 00:05:28.598
It's so, so good.
00:05:28.899 --> 00:05:33.158
So don't be afraid to take a couple of peaches and chuck it in with that.
00:05:33.608 --> 00:05:39.309
But remember when you've got all of that sweet, you do have to balance it out.
00:05:39.338 --> 00:05:41.439
So think you've got the sweet.
00:05:41.473 --> 00:05:51.593
You want some bitter or you want some sour, like some tanginess or you want some saltiness and just like my mom would always put salt on her watermelon.
00:05:51.894 --> 00:05:56.783
You could, in a salad preparation, add a bit of that salt, right?
00:05:56.783 --> 00:05:57.774
It's gonna make it.
00:05:58.134 --> 00:06:03.684
Really nice and really accent the freshness of what you're working with.
00:06:04.254 --> 00:06:14.334
Now, sometimes folks wanna still cook and I have had many clients say to me, I do not like meat and fruit together.
00:06:14.394 --> 00:06:21.744
And I always think that's so sad because there are some fruits that go so well with different meats.
00:06:21.774 --> 00:06:24.653
And if you're talking peaches, I think you really have.
00:06:24.778 --> 00:06:29.999
Two options here, and that is chicken and of course pork.
00:06:30.088 --> 00:06:31.379
And I know you're like, what?
00:06:31.588 --> 00:06:35.158
But think pork and apples and all of that good stuff.
00:06:35.158 --> 00:06:37.978
Pork is a natural player for fruit.
00:06:38.733 --> 00:06:40.113
So what could you do?
00:06:40.264 --> 00:06:44.754
Could you slice and saute peaches with some onion?
00:06:44.963 --> 00:06:46.374
Ooh, hello.
00:06:46.764 --> 00:06:51.113
Maybe we're gonna take some chicken breasts that we're gonna cut lid out.
00:06:51.113 --> 00:06:56.934
That means we're gonna take that whole breast and we're gonna cut it in half horizontally.
00:06:57.113 --> 00:06:58.944
So you have two nice thin pieces.
00:06:59.363 --> 00:07:03.293
Now some people like to then go and pound that thinner.
00:07:03.848 --> 00:07:05.079
Nobody has time for that.
00:07:05.288 --> 00:07:08.918
So since I've cut it that way, I'll saute that.
00:07:08.918 --> 00:07:14.228
We could use a little olive oil, we could use a little butter, we could use a little of both.
00:07:14.588 --> 00:07:16.298
Saute that, pull it out.
00:07:16.538 --> 00:07:19.209
Then I'm gonna saute some onion.
00:07:19.269 --> 00:07:22.389
And I love the idea of red onion here.
00:07:22.389 --> 00:07:28.059
I think red onion works really well with the peaches, so I'm gonna slice that.
00:07:28.098 --> 00:07:35.088
Maybe into little thin slices and saute in that butter in that same pan, right?
00:07:35.119 --> 00:07:43.848
That's so key because any of those little chicken bits or the fond that's left in the pan, that's going to give you so much good flavor.
00:07:44.269 --> 00:07:49.428
Then we're gonna take those peaches and throw'em in, and your peaches.
00:07:49.434 --> 00:07:52.463
Have to go in at the last minute.
00:07:52.584 --> 00:07:54.834
Okay, the last five minutes maybe.
00:07:55.103 --> 00:07:59.363
But the longer they cook, of course, the more they're gonna break down.
00:07:59.754 --> 00:08:00.504
Now that's okay.
00:08:00.504 --> 00:08:07.884
If you want it like a peach sauce, a little longer cook on it, maybe 10 minutes is gonna cause those to break down.
00:08:08.213 --> 00:08:16.014
But if you want chunks or pieces, go ahead and throw it in the last couple of minutes of cooking Now.
00:08:16.543 --> 00:08:18.374
After I've got my onions in there.
00:08:18.494 --> 00:08:18.913
Right?
00:08:19.403 --> 00:08:20.814
How about some white wine?
00:08:21.324 --> 00:08:22.283
Ooh, yeah.
00:08:22.283 --> 00:08:28.853
Or, and this is where you could go with a slightly sweeter wine, but avoid the shard, right?
00:08:29.064 --> 00:08:32.514
Because shard has all those woodsy notes, right?
00:08:32.514 --> 00:08:34.163
Woodsy, oaky sort of things.
00:08:34.193 --> 00:08:39.323
And when you are de glazing with a shard, you're gonna intensify those flavors.
00:08:39.323 --> 00:08:43.403
When you're de glazing with any wine, you're going to intensify the flavor.
00:08:43.614 --> 00:08:44.183
So.
00:08:45.004 --> 00:08:45.693
With this.
00:08:45.693 --> 00:08:47.224
We want a lighter vibe.
00:08:47.224 --> 00:08:49.504
We don't need those oat casks.
00:08:49.714 --> 00:08:52.144
A metal cask, a steel cask is fine.
00:08:52.144 --> 00:08:56.283
So Sauvignon Blanc is gonna be delicious.
00:08:56.313 --> 00:09:00.423
Maybe a little bit of chicken broth there too, just to even it out.
00:09:00.754 --> 00:09:02.494
We let that simmer a bit.
00:09:02.734 --> 00:09:04.953
Slide the chicken back in.
00:09:05.104 --> 00:09:06.874
Slide those peaches in.
00:09:06.964 --> 00:09:09.783
And this is such a simple recipe.
00:09:09.783 --> 00:09:11.073
What if we threw in.
00:09:11.543 --> 00:09:17.094
Some fresh thyme instead of going with what we think like the basil or something like that.
00:09:17.303 --> 00:09:19.403
I love fresh thyme.
00:09:20.004 --> 00:09:22.464
Strip it off the stems.
00:09:22.703 --> 00:09:24.083
Give it a little mint.
00:09:24.173 --> 00:09:25.673
Oh my goodness.
00:09:25.734 --> 00:09:26.724
Salt pepper.
00:09:26.754 --> 00:09:27.413
There you go.
00:09:27.563 --> 00:09:32.453
Make sure you serve that with some kind of green faro.
00:09:32.484 --> 00:09:38.333
You know I love Pharaoh, some Pharaoh, some rice, some brown rice that you threw in the rice cooker.
00:09:38.364 --> 00:09:39.894
Easy breezy, lemon squeezy.
00:09:40.818 --> 00:09:44.119
That is gonna make such a delicious sauce.
00:09:44.178 --> 00:09:44.958
Oh my goodness.
00:09:44.958 --> 00:09:45.408
So good.
00:09:45.499 --> 00:09:51.019
And you could do the same thing if you wanted, you could grill a pork tenderloin.
00:09:51.019 --> 00:09:52.879
In fact, maybe I'll do this today.
00:09:52.999 --> 00:09:57.438
You can grill a pork tenderloin and make the sauce separately.
00:09:57.884 --> 00:10:04.844
Or let's say, what if we did that pork tenderloin and we did it really simply, salt and pepper.
00:10:04.844 --> 00:10:16.543
A lot of people are shocked that you can just salt and pepper a nice piece of meat and if you cook it correctly, if you cook it well, it's gonna shine for you.
00:10:16.823 --> 00:10:20.573
But what if when we're doing this, we take our peaches.
00:10:21.234 --> 00:10:22.269
We cut'em in half.
00:10:22.269 --> 00:10:23.948
Hopefully you've got free stones.
00:10:23.948 --> 00:10:27.038
I have to tell you, I hate a cling stone peach.
00:10:27.038 --> 00:10:28.149
They make me crazy.
00:10:28.208 --> 00:10:33.818
And that's when the peach flesh clings to the seed inside.
00:10:33.879 --> 00:10:34.688
Oh my goodness.
00:10:34.688 --> 00:10:35.649
I hate it so much.
00:10:36.849 --> 00:10:39.009
I like when they just pop out nice and easy.
00:10:39.219 --> 00:10:41.019
I'm such a peach prima donna.
00:10:41.318 --> 00:10:48.519
But let's take those peaches, cut'em in half, leave the skin on, and why don't we grill them?
00:10:49.423 --> 00:10:51.614
Right, everybody's tried grilled peaches.
00:10:51.884 --> 00:10:57.344
And let me tell you, dessert with a grilled peach, all you have to do blow your friends away.
00:10:57.764 --> 00:11:07.813
All you have to do is lightly oil, the cut side of the peach, because remember, any kind of fat is going to enhance your browning there.
00:11:08.114 --> 00:11:12.918
So just lightly, lightly, lightly, lightly, and then pop that sucker on the grill.
00:11:14.293 --> 00:11:19.274
I like a high heat because it's going to cook more quickly.
00:11:19.303 --> 00:11:19.724
Right.
00:11:19.844 --> 00:11:24.073
And really what I'm going for are just those grill marks.
00:11:24.134 --> 00:11:24.734
That's it.
00:11:24.943 --> 00:11:25.364
That's it.
00:11:25.364 --> 00:11:27.673
We're not trying to cook that peach the whole way.
00:11:27.673 --> 00:11:29.024
We don't need to worry about that.
00:11:29.264 --> 00:11:33.734
We just wanna get that flavor, that intensity from the grill.
00:11:33.943 --> 00:11:34.394
So.
00:11:35.849 --> 00:11:37.558
Pop those suckers on the grill.
00:11:37.859 --> 00:11:40.019
Get those grill marks, pull'em off.
00:11:40.109 --> 00:11:51.688
And then if you're feeling really fancy, you can put it in bowl if you like, but you could also take just a little tiny slice off the bottom so that it sets flat on your plate.
00:11:52.948 --> 00:11:58.139
All right, now big scoop of vanilla ice cream or some whipped cream.
00:11:58.783 --> 00:12:02.443
You are using whipped cream though, you better whip it yourself.
00:12:02.624 --> 00:12:02.984
Right?
00:12:02.984 --> 00:12:04.364
We're not using the can for this.
00:12:04.364 --> 00:12:07.783
And I love a can of whipped cream, but think of that.
00:12:07.964 --> 00:12:17.264
You can have it kind of dripping over the side, and I'll tell you, don't be afraid to garnish it with a light sprinkle of fresh thyme.
00:12:17.803 --> 00:12:18.464
Ah, what?
00:12:19.183 --> 00:12:19.274
Yeah.
00:12:19.333 --> 00:12:22.903
Or maybe a little bit of fresh basil.
00:12:23.984 --> 00:12:25.604
Ugh, so good.
00:12:25.813 --> 00:12:26.774
So keep it.
00:12:27.119 --> 00:12:27.869
Simple.
00:12:28.078 --> 00:12:32.009
When it comes to peaches, there's no need to get crazy about it.
00:12:32.339 --> 00:12:39.769
Enjoy their lusciousness, enjoy all of the vitamins they're bringing to you, all the good food.
00:12:39.798 --> 00:12:45.198
And if you just want to eat one over the sink with the juice rolling down to your elbow.
00:12:45.749 --> 00:12:47.399
Well, that's a pretty good call too.
00:12:48.028 --> 00:12:52.828
So as always, I am Chris Van Bloem from the Empty Nest Kitchen.
00:12:52.859 --> 00:12:58.619
I'm just absolutely thrilled to be with you this week and I'll see you in the kitchen.
00:00:00.900 --> 00:00:02.549
How's that song go?
00:00:02.970 --> 00:00:04.919
Millions of peaches.
00:00:05.250 --> 00:00:13.109
Peaches for me, because let me tell you, it is the time for peaches.
00:00:14.845 --> 00:00:19.175
Welcome to the Empty Nest kitchen, where we're finding fun in the kitchen.
00:00:19.515 --> 00:00:32.655
Now that the kids have flown the coop, I'm Christine Van Bloon, a cooking teacher with over 25 years of experience here to show you tips, tricks, and joy in your kitchen, all while trying something new.
00:00:33.384 --> 00:00:34.134
Let's get cooking.
00:00:38.348 --> 00:00:46.209
We are in the thick of it, and there is nothing, and I mean nothing better than a perfectly ripe.
00:00:46.823 --> 00:00:47.183
Peach.
00:00:47.603 --> 00:00:48.654
We love'em.
00:00:48.654 --> 00:01:02.064
Whether you're driving down the highway and see that South Carolina peach butt, which is really a giant water tower, or you're going to Georgia, but let me tell you here in the Mid-Atlantic, we have got some peaches too.
00:01:02.154 --> 00:01:08.634
And the whole idea now is what are you gonna do with Nature's perfect specimen?
00:01:08.899 --> 00:01:10.134
Am I peach biased?
00:01:10.224 --> 00:01:11.573
Of course I am.
00:01:11.603 --> 00:01:13.614
Is it the last thing I want to eat?
00:01:14.233 --> 00:01:22.754
In my life, yes, of course it is, because there is nothing like that sweet stickiness that you get with a peach, but.
00:01:23.364 --> 00:01:24.864
How are you going to use it?
00:01:24.894 --> 00:01:29.873
Because truthfully, I think there's nothing better than just a peach.
00:01:30.144 --> 00:01:51.394
My mom used to always slice the peaches, maybe peel the peaches, I don't even remember if she peeled them, peel the peaches and put sugar on them and talk about gilding the lily man, if a peach is rip and in season it doesn't need anything, it doesn't need a touch of sugar.
00:01:52.209 --> 00:01:55.539
But because my mom did it, I do it too.
00:01:55.599 --> 00:02:10.149
And what it does when you put sugar or salt even on something that's called macerating, and I know you wanna enunciate that, but macerating is when you basically are putting sugar salt on something and.
00:02:10.429 --> 00:02:25.114
Pulls the liquids out of what it's, so it could be if you're salting cucumbers, or in my case, putting a little bit of sugar on that perfect sliced peach Now.
00:02:26.644 --> 00:02:32.313
Can you do more with a peach than slice two of them and have them in a bowl for breakfast every morning?
00:02:33.663 --> 00:02:41.463
Of course you can, but part of my mantra for summer is this, don't screw it up, right?
00:02:42.093 --> 00:02:46.383
Because this is when food is at its very best.
00:02:46.743 --> 00:02:51.873
This is when we are going for the perfect bite.
00:02:52.253 --> 00:02:54.623
That we don't have to do anything too.
00:02:55.104 --> 00:03:01.014
The less you mess with summer food, the better it is gonna taste for you.
00:03:01.104 --> 00:03:03.533
And I stand by that with peaches.
00:03:04.163 --> 00:03:07.283
Now peaches are nutritional powerhouses.
00:03:07.283 --> 00:03:09.774
They are loaded with vitamins.
00:03:09.774 --> 00:03:12.804
They are so, so good for you.
00:03:12.864 --> 00:03:15.473
Don't hesitate to eat a peach, but.
00:03:17.179 --> 00:03:22.848
Can you do something with them that's gonna make them part of a complete meal?
00:03:23.088 --> 00:03:23.359
Sure.
00:03:23.929 --> 00:03:24.949
Let's think about.
00:03:26.118 --> 00:03:29.538
Salad because that's your natural go-to, right?
00:03:29.538 --> 00:03:35.838
That is the natural first place to not screw it up too much if you're making a salad.
00:03:35.899 --> 00:03:44.088
And one of my favorites is when I take different stone fruits, so I'll take peaches ripe plums.
00:03:44.484 --> 00:03:50.274
Cherries and I'll pair them with something that's a little bitter.
00:03:50.574 --> 00:04:00.024
So I really like arugula because it is a crisp green that has a little bit of bitterness to counteract the sweet there.
00:04:00.383 --> 00:04:02.094
So if you go and you can look at.
00:04:02.528 --> 00:04:03.639
All of my social media.
00:04:03.639 --> 00:04:13.959
And scroll back, I have my favorite salad, which is simply a bed of arugula, juicy, ripe peaches, those Rainier cherries.
00:04:13.959 --> 00:04:18.988
And I found some here locally last week, which I was shocked by.
00:04:19.348 --> 00:04:20.939
And some plums.
00:04:20.968 --> 00:04:22.588
'cause we're in plums season two.
00:04:22.949 --> 00:04:25.483
I take that, I put it on the arugula.
00:04:25.923 --> 00:04:35.374
I love to do maybe a little pickled red onion with it or some minced shallot, something to balance all of those flavors.
00:04:35.403 --> 00:04:43.384
And of course, a ball of creamy, delicious burrata that I tear apart and spread over the salad.
00:04:43.803 --> 00:04:45.634
I keep it very simple.
00:04:45.994 --> 00:04:47.283
Good olive oil.
00:04:47.348 --> 00:04:51.249
Good vinegar, either a champagne vinegar or a balsamic.
00:04:51.249 --> 00:04:52.928
Works nicely as well.
00:04:53.048 --> 00:04:56.048
And then good flaky Malden salt.
00:04:56.108 --> 00:04:58.749
You know, we always come back to the Malden Salt.
00:04:59.769 --> 00:05:01.389
I could eat this salad.
00:05:01.478 --> 00:05:04.418
No joke every single day.
00:05:04.509 --> 00:05:07.238
It's so good, but how can you vary it?
00:05:07.389 --> 00:05:11.019
Well, peaches and tomatoes actually really like each other.
00:05:11.379 --> 00:05:15.608
They go very well together when you have a ripe juicy tomato.
00:05:16.028 --> 00:05:21.428
So you can do a peach bruschetta with ripe juicy tomatoes.
00:05:21.488 --> 00:05:24.548
And believe it or not, fresh basil.
00:05:24.819 --> 00:05:27.399
Oh, it's so good with peaches.
00:05:27.428 --> 00:05:28.598
It's so, so good.
00:05:28.899 --> 00:05:33.158
So don't be afraid to take a couple of peaches and chuck it in with that.
00:05:33.608 --> 00:05:39.309
But remember when you've got all of that sweet, you do have to balance it out.
00:05:39.338 --> 00:05:41.439
So think you've got the sweet.
00:05:41.473 --> 00:05:51.593
You want some bitter or you want some sour, like some tanginess or you want some saltiness and just like my mom would always put salt on her watermelon.
00:05:51.894 --> 00:05:56.783
You could, in a salad preparation, add a bit of that salt, right?
00:05:56.783 --> 00:05:57.774
It's gonna make it.
00:05:58.134 --> 00:06:03.684
Really nice and really accent the freshness of what you're working with.
00:06:04.254 --> 00:06:14.334
Now, sometimes folks wanna still cook and I have had many clients say to me, I do not like meat and fruit together.
00:06:14.394 --> 00:06:21.744
And I always think that's so sad because there are some fruits that go so well with different meats.
00:06:21.774 --> 00:06:24.653
And if you're talking peaches, I think you really have.
00:06:24.778 --> 00:06:29.999
Two options here, and that is chicken and of course pork.
00:06:30.088 --> 00:06:31.379
And I know you're like, what?
00:06:31.588 --> 00:06:35.158
But think pork and apples and all of that good stuff.
00:06:35.158 --> 00:06:37.978
Pork is a natural player for fruit.
00:06:38.733 --> 00:06:40.113
So what could you do?
00:06:40.264 --> 00:06:44.754
Could you slice and saute peaches with some onion?
00:06:44.963 --> 00:06:46.374
Ooh, hello.
00:06:46.764 --> 00:06:51.113
Maybe we're gonna take some chicken breasts that we're gonna cut lid out.
00:06:51.113 --> 00:06:56.934
That means we're gonna take that whole breast and we're gonna cut it in half horizontally.
00:06:57.113 --> 00:06:58.944
So you have two nice thin pieces.
00:06:59.363 --> 00:07:03.293
Now some people like to then go and pound that thinner.
00:07:03.848 --> 00:07:05.079
Nobody has time for that.
00:07:05.288 --> 00:07:08.918
So since I've cut it that way, I'll saute that.
00:07:08.918 --> 00:07:14.228
We could use a little olive oil, we could use a little butter, we could use a little of both.
00:07:14.588 --> 00:07:16.298
Saute that, pull it out.
00:07:16.538 --> 00:07:19.209
Then I'm gonna saute some onion.
00:07:19.269 --> 00:07:22.389
And I love the idea of red onion here.
00:07:22.389 --> 00:07:28.059
I think red onion works really well with the peaches, so I'm gonna slice that.
00:07:28.098 --> 00:07:35.088
Maybe into little thin slices and saute in that butter in that same pan, right?
00:07:35.119 --> 00:07:43.848
That's so key because any of those little chicken bits or the fond that's left in the pan, that's going to give you so much good flavor.
00:07:44.269 --> 00:07:49.428
Then we're gonna take those peaches and throw'em in, and your peaches.
00:07:49.434 --> 00:07:52.463
Have to go in at the last minute.
00:07:52.584 --> 00:07:54.834
Okay, the last five minutes maybe.
00:07:55.103 --> 00:07:59.363
But the longer they cook, of course, the more they're gonna break down.
00:07:59.754 --> 00:08:00.504
Now that's okay.
00:08:00.504 --> 00:08:07.884
If you want it like a peach sauce, a little longer cook on it, maybe 10 minutes is gonna cause those to break down.
00:08:08.213 --> 00:08:16.014
But if you want chunks or pieces, go ahead and throw it in the last couple of minutes of cooking Now.
00:08:16.543 --> 00:08:18.374
After I've got my onions in there.
00:08:18.494 --> 00:08:18.913
Right?
00:08:19.403 --> 00:08:20.814
How about some white wine?
00:08:21.324 --> 00:08:22.283
Ooh, yeah.
00:08:22.283 --> 00:08:28.853
Or, and this is where you could go with a slightly sweeter wine, but avoid the shard, right?
00:08:29.064 --> 00:08:32.514
Because shard has all those woodsy notes, right?
00:08:32.514 --> 00:08:34.163
Woodsy, oaky sort of things.
00:08:34.193 --> 00:08:39.323
And when you are de glazing with a shard, you're gonna intensify those flavors.
00:08:39.323 --> 00:08:43.403
When you're de glazing with any wine, you're going to intensify the flavor.
00:08:43.614 --> 00:08:44.183
So.
00:08:45.004 --> 00:08:45.693
With this.
00:08:45.693 --> 00:08:47.224
We want a lighter vibe.
00:08:47.224 --> 00:08:49.504
We don't need those oat casks.
00:08:49.714 --> 00:08:52.144
A metal cask, a steel cask is fine.
00:08:52.144 --> 00:08:56.283
So Sauvignon Blanc is gonna be delicious.
00:08:56.313 --> 00:09:00.423
Maybe a little bit of chicken broth there too, just to even it out.
00:09:00.754 --> 00:09:02.494
We let that simmer a bit.
00:09:02.734 --> 00:09:04.953
Slide the chicken back in.
00:09:05.104 --> 00:09:06.874
Slide those peaches in.
00:09:06.964 --> 00:09:09.783
And this is such a simple recipe.
00:09:09.783 --> 00:09:11.073
What if we threw in.
00:09:11.543 --> 00:09:17.094
Some fresh thyme instead of going with what we think like the basil or something like that.
00:09:17.303 --> 00:09:19.403
I love fresh thyme.
00:09:20.004 --> 00:09:22.464
Strip it off the stems.
00:09:22.703 --> 00:09:24.083
Give it a little mint.
00:09:24.173 --> 00:09:25.673
Oh my goodness.
00:09:25.734 --> 00:09:26.724
Salt pepper.
00:09:26.754 --> 00:09:27.413
There you go.
00:09:27.563 --> 00:09:32.453
Make sure you serve that with some kind of green faro.
00:09:32.484 --> 00:09:38.333
You know I love Pharaoh, some Pharaoh, some rice, some brown rice that you threw in the rice cooker.
00:09:38.364 --> 00:09:39.894
Easy breezy, lemon squeezy.
00:09:40.818 --> 00:09:44.119
That is gonna make such a delicious sauce.
00:09:44.178 --> 00:09:44.958
Oh my goodness.
00:09:44.958 --> 00:09:45.408
So good.
00:09:45.499 --> 00:09:51.019
And you could do the same thing if you wanted, you could grill a pork tenderloin.
00:09:51.019 --> 00:09:52.879
In fact, maybe I'll do this today.
00:09:52.999 --> 00:09:57.438
You can grill a pork tenderloin and make the sauce separately.
00:09:57.884 --> 00:10:04.844
Or let's say, what if we did that pork tenderloin and we did it really simply, salt and pepper.
00:10:04.844 --> 00:10:16.543
A lot of people are shocked that you can just salt and pepper a nice piece of meat and if you cook it correctly, if you cook it well, it's gonna shine for you.
00:10:16.823 --> 00:10:20.573
But what if when we're doing this, we take our peaches.
00:10:21.234 --> 00:10:22.269
We cut'em in half.
00:10:22.269 --> 00:10:23.948
Hopefully you've got free stones.
00:10:23.948 --> 00:10:27.038
I have to tell you, I hate a cling stone peach.
00:10:27.038 --> 00:10:28.149
They make me crazy.
00:10:28.208 --> 00:10:33.818
And that's when the peach flesh clings to the seed inside.
00:10:33.879 --> 00:10:34.688
Oh my goodness.
00:10:34.688 --> 00:10:35.649
I hate it so much.
00:10:36.849 --> 00:10:39.009
I like when they just pop out nice and easy.
00:10:39.219 --> 00:10:41.019
I'm such a peach prima donna.
00:10:41.318 --> 00:10:48.519
But let's take those peaches, cut'em in half, leave the skin on, and why don't we grill them?
00:10:49.423 --> 00:10:51.614
Right, everybody's tried grilled peaches.
00:10:51.884 --> 00:10:57.344
And let me tell you, dessert with a grilled peach, all you have to do blow your friends away.
00:10:57.764 --> 00:11:07.813
All you have to do is lightly oil, the cut side of the peach, because remember, any kind of fat is going to enhance your browning there.
00:11:08.114 --> 00:11:12.918
So just lightly, lightly, lightly, lightly, and then pop that sucker on the grill.
00:11:14.293 --> 00:11:19.274
I like a high heat because it's going to cook more quickly.
00:11:19.303 --> 00:11:19.724
Right.
00:11:19.844 --> 00:11:24.073
And really what I'm going for are just those grill marks.
00:11:24.134 --> 00:11:24.734
That's it.
00:11:24.943 --> 00:11:25.364
That's it.
00:11:25.364 --> 00:11:27.673
We're not trying to cook that peach the whole way.
00:11:27.673 --> 00:11:29.024
We don't need to worry about that.
00:11:29.264 --> 00:11:33.734
We just wanna get that flavor, that intensity from the grill.
00:11:33.943 --> 00:11:34.394
So.
00:11:35.849 --> 00:11:37.558
Pop those suckers on the grill.
00:11:37.859 --> 00:11:40.019
Get those grill marks, pull'em off.
00:11:40.109 --> 00:11:51.688
And then if you're feeling really fancy, you can put it in bowl if you like, but you could also take just a little tiny slice off the bottom so that it sets flat on your plate.
00:11:52.948 --> 00:11:58.139
All right, now big scoop of vanilla ice cream or some whipped cream.
00:11:58.783 --> 00:12:02.443
You are using whipped cream though, you better whip it yourself.
00:12:02.624 --> 00:12:02.984
Right?
00:12:02.984 --> 00:12:04.364
We're not using the can for this.
00:12:04.364 --> 00:12:07.783
And I love a can of whipped cream, but think of that.
00:12:07.964 --> 00:12:17.264
You can have it kind of dripping over the side, and I'll tell you, don't be afraid to garnish it with a light sprinkle of fresh thyme.
00:12:17.803 --> 00:12:18.464
Ah, what?
00:12:19.183 --> 00:12:19.274
Yeah.
00:12:19.333 --> 00:12:22.903
Or maybe a little bit of fresh basil.
00:12:23.984 --> 00:12:25.604
Ugh, so good.
00:12:25.813 --> 00:12:26.774
So keep it.
00:12:27.119 --> 00:12:27.869
Simple.
00:12:28.078 --> 00:12:32.009
When it comes to peaches, there's no need to get crazy about it.
00:12:32.339 --> 00:12:39.769
Enjoy their lusciousness, enjoy all of the vitamins they're bringing to you, all the good food.
00:12:39.798 --> 00:12:45.198
And if you just want to eat one over the sink with the juice rolling down to your elbow.
00:12:45.749 --> 00:12:47.399
Well, that's a pretty good call too.
00:12:48.028 --> 00:12:52.828
So as always, I am Chris Van Bloem from the Empty Nest Kitchen.
00:12:52.859 --> 00:12:58.619
I'm just absolutely thrilled to be with you this week and I'll see you in the kitchen.
