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The Perfect Peach: Recipes and Stories from the Masumoto Family Farm [A Cookbook]
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About The Perfect Peach: Recipes And Stories From The
Product Description A cookbook showcasing the luscious flavor of peaches in 50 sweet and savory dishes, drawing on the life stories and experiences of America's foremost peach farming family, the Masumotos of California's central valley.Enjoy the luscious versatility of summer’s finest fruit with fifty sweet and savory dishes. The Masumoto family’s amazing heirloom peaches—which are available for a few weeks each year at the best produce markets and top restaurants in the country—are widely considered the best peaches in the world. Their debut cookbook gathers the family’s favorite recipes, from classics like Hearty Peach Cobbler, Peach Chutney, and Slow-Cooked Pork Tacos to inspired combinations such as Prosciutto-Wrapped Peaches, Caprese with Peaches, Spice-Rubbed Pork Chops and Grilled Peaches, and Stuffed French Toast. And the pristine flavor of a just-picked summer peach can be enjoyed year-round with the easy-to-follow instructions for drying, canning, freezing, or jamming the best of the harvest. With rich recipe and location photographs fresh from the orchard, this beautiful cookbook paints an intricate portrait of an organic farm that has been in the family for four generations. Accompanied by eloquent essays that evoke the soul of family farming and the nuances of a life filled with peaches, The Perfect Peach is for anyone who longs to savor the flavor of a pristinely ripe peach. Amazon.com Review Featured Recipe from The Perfect Peach: Hearty Peach Cobbler Makes one 9-inch square cobbler; serves 6-9 Filling 6 to 7 cups peeled and diced soft or gushy peaches 2 tablespoons instant tapioca 1/4 to 1/3 cup granulated sugar 2 teaspoons freshly squeezed lemon juice 1/4 teaspoon kosher salt Topping 2/3 cup rolled oats, preferably old- fashioned 2 1/2 tablespoons granulated sugar 3/4 teaspoon kosher salt Grated zest of 1/2 lemon 2/3 cup unbleached all-purpose flour 2 teaspoons baking powder 3 1/2 tablespoons cold unsalted butter, cut into 1/4-inch cubes 1/3 cup heavy cream 2 1/2 tablespoons buttermilk 1 to 2 teaspoons turbinado sugar (optional) Directions Preheat the oven to 400°F. Have ready a 9-inch square baking dish. To make the filling, in a large bowl, combine the peaches, tapioca, granulated sugar, lemon juice, and salt, using the larger amount of sugar if your peaches aren’t very sweet. Mix gently with a large spoon to combine the ingredients evenly. Pour the filling into the baking dish and set aside. To make the topping, in a bowl, combine the oats, granulated sugar, salt, and lemon zest. Sift together the flour and baking powder, add to the oat mixture, and whisk to combine. Scatter the butter over the dry ingredients. Using a pastry blender or your fingers, work in the butter until it is the size of small peas. Add the cream and buttermilk and mix with a fork just until evenly moistened. Drop 1/4 cup clumps of the topping on top of the peach filling, distributing them evenly. Sprinkle the clumps with the turbinado sugar. Bake for 35 to 40 minutes, until the topping is golden and is baked all the way through (it should sound hollow when tapped with a spoon) and the peaches are bubbling. Remove from the oven and let cool completely. The filling will set as the cobbler cools. Serve at room temperature. Featured Recipe from The Perfect Peach: Slow-Cooked Pork Tacos Serves 4-6 Ingredients 1 tablespoon canola oil 1 (2 1/2-pound) boneless pork shoulder roast 1 tablespoon ground cumin 1 yellow onion, sliced 3 cloves garlic, minced 1/4 cup water 1 to 2 chipotle chiles in adobo sauce, or 1 tablespoon red pepper flakes 1 tablespoon dried oregano 1 teaspoon salt 1 (12-ounce) bottle beer (I like to use Pacifico or Negra Modelo) 4 firm to soft peaches, peeled, halved, and pitted 8 to 12 small corn tortillas, warmed, for serving 1 1/2 to 2 cups thinly sliced cabbage 2 limes, cut into wedges Directions Heat the oil in a large skillet over medium-high heat. When the oil is hot, add
