About Corazon

Thursday, September 2, 2010

Cooking with Corazon: Episode XXIII

A Very "Peachy" Dinner

Today's installment in my quest for culinary excellence takes on a unique twist. Instead of making a meal using several different ingredients I decided to adopt a theme: PEACHES!

Being that I grew up in western Colorado my family had the fortune of enjoying the world famous Palisade Peaches, which are some of the best peaches to be found on God's green earth (second only, in my opinion, to the AMAZING peaches of the Atacama Desert in northern Chile). So naturally, peaches have been one of those things that I have enjoyed since childhood, which made today's meal a lot of fun to prepare. Take a look:

For tonight's dinner I made a peach pork chop, a coconut/peach soup and a peach cobbler. In all honesty this meal was a touchdown for everyone. How do I know? Because my five and three-year-old ate it up. Here are the recipes:

Peach Pork Chop
-Pork Chops (whatever cut you want)
-3 peaches
-1/2 cup red onion (chopped)
-1 Tbs. basil seasoning
-1 Tbs. thyme
-1 tsp. chipotle powder (careful, she bites back!).
-1 Tbs. lemon pepper seasoning
-1/2 Tbs olive oil

1.) Heat olive oil in pan.
2.) Add peaches and chopped onions to oil and heat, smashing the peaches to desired texture.
3.) Season pork shops with seasonings and grill for 15-20 minutes.
4.) Top pork chop with peach/onion mixture.
5.) SCARF!

Coconut/Peach Soup
-4 cloves garlic
-1 Tbs. olive oil
-2 1/2 cups fresh peaches (peeled, pitted and chopped)
-1/2 cup diced red onion
-1 Tbs. curry powder
-1/4 cup packed brown sugar
-1 cup vegetable stock
-1/2 cup coconut milk
-1 tsp. chipotle seasoning
-1/2 Tbs. coconut flakes
-Salt and pepper to taste

1.) Heat oil in pan at medium heat.
2.) Add garlic, onions, and peaches until softened.
3.) Season with sugar, chipotle seasoning, and curry. Mix together for a few minutes and then deglaze the pan with vegetable stock.
4.) Remove from heat and puree the soup mixture (very briefly) in blender for just a second or two. Return to heat and stir in coconut milk.
5.) Serve soup and garnish with coconut flakes (optional).
6.) SCARF!!!

Peach Cobbler (Warning: this one ain't healthy).
-1 stick butter
-1 cup sugar
-1 cup all purpose flour
-1 cup milk
-1 Tbs. baking powder
-1 LARGE can of peaches (I like lots of peaches in my cobbler and don't worry, they will all fit).

1.) Mix together the flower, sugar and baking powder and then add milk. Mix everything together thoroughly.
2.) Melt butter in 8 X 8 baking dish.
3.) Thoroughly drain and rinse peaches.
4.) Add peaches to the butter, arranging them so they all fit.
5.) Top peaches with the flower, sugar, milk mixture **DO NOT STIR**.
6.) Bake for 50 minutes at 350 degrees.
7.) SCARF!!!

Again, this meal was FANTASTIC! A wonderful Autumn recipe that is (except for the cobbler) healthy and easy. Oh, and the soup is vegetarian/vegan friendly!

And for your listening pleasure, here's a tribute song to today's key ingredient. If you grew up in the 90s you'll recognize this cheesy tune:


Robertson Family said...

Sounds yummy!
It was fun to see all the latest pictures of your handsome boys! Tell Elizabeth hello for me! I don't know if she does any blogging or not. Thanks!

Jenn said...

I'm totally going to try that Coconut Peach Soup! Peaches are my FAVORITE fruit!!

Brad Hart said...

I've tried to get Elizabeth to blog but so far it's to no avail. you should push her into it! =)

Jenn, you'll LOVE the soup. It's good and can be served hot or cold. Good luck with it. I hope you like it. BTW, I like your group cooking blog!