Late Summer Peach and Mint Bulgur Salad

We still have peaches filling the produce section of our grocery store with juicy, sweet smelling nectar.  I found this summer that I am definitely a peach person.  They just translate so well with other foods.  I love them with desserts and savory dishes, herbs, wines, fish, pork, chicken, vegetables, grilled, poached, raw, sautéed, flambéed.   It’s hard for a peach not to make anything better.

DSC_0412

Quick and easy, fresh and tasty.  All words that matter when we think about school kicking back in.   With peaches still hanging on to the season, I saw this salad and knew it would make a perfect cookout side, a last day of summer picnic lunch, or even an on the go salad.

DSC_0394

Thanks to Cooking Light

Ingredients

  • 2 cups water
  • 1 cup uncooked bulgur
  • 2 tablespoons champagne vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 cup diced fresh peaches
  • ½ cup chopped hazelnuts, toasted
  • ¼ cup small fresh mint leaves

DSC_0416

Preparation

In a small sauce pot bring 2 cups water and bulgur to a boil. Place cover on the pot, reduce heat to medium, and cook about 10-12 minutes until tender.

While bulgur is cooking combine vinegar, oil, sugar, salt and pepper in a large bowl.

Drain the bulgur from the sauce pot and give a quick rinse of cold water.  Add warm bulgur to the vinegar and oil mix and toss.  Allow to cool to room temperature and add the peaches and mint to the salad.  Refrigerate until ready to serve.

Serves 4-6

DSC_0455

Hold on tight to these last moments of summer; enjoy the longer days, the warm evening sunsets, and the family time.  Also- hold on to the peaches, as the perfect fruit will be gone soon.

Advertisements

Chefs Table Site Visit 6.6.11

A few nights ago, we had an event in the kitchen.  Now, we do these Chef Table Experiences fairly often, but so far they haven’t gotten old.

We push the stainless prep tables out of the way, throw down a rug, move our “On Stage” cooking stations into the kitchen, hang a chandelier and put in a dining table and chairs….Voila, kitchen space turns dining space.  Our guests love it, we can seat something close to 30 people, and more if we go the reception route.

Thru the Chefs and Sommelier spieling courses and pairings, we establish a relationship with our guests.  Some experiences are interactive for the group, rubbing truffle oil on pulse points or discovering the Miracle Berry, we create our own Umami. Storytelling and personality keep the crowd engaged and by the end of the evening, the entire staff has connected with the guests, leaving us all with wanting more.

Of course the food is the star of the show, take a look at some of the dishes from the other night.  Then go straight to the kitchen and cook 🙂 Bon appetit!

Truffle Caviar, Mozzarella Basil Salad, Tomato Water

We put a bit of liquid into the bottom of the Nitro Bowl, and add a few dry ice chips to keep the salad properly chilled! Awesome presentation with the fog spilling out onto the table! @kingfarmmyakka

Coconut Smoked Key West Wreckfish, Pepperdew Jicama Slaw, Black Currant Bursts

@thechefsgarden Fiddlehead Ferns are just about done for the season

Braised Mangalista Pork Belly, Garlic Herb Gnocchi, Zellwood Corn Puree, Chive Oil

Braised Pork Belly

Strawberry Nitrogen Sphere, Citrus Foam, Hot Chili Pearls, Smoked Hawaiian Sea Salt. Have to admit, I didn't get to it fast enough to get a good picture- but you can get the idea.

@copperriverwild - Copper River Salmon All the Way!

Sir Ahmed and the Chicken. Could be the name of a storybook, haha!

Chicken feet for tomorrow's soup!

Sous Vide Whole Milk Fed Chicken Breast and Thighs-

Whole Milk Fed Chicken- Leg Confit Stuffed Squash, Sous Vide Breast and Thigh, Scarlet Runner Bean Hash, Hen of the Woods Mushroom, Absinthe Gastrique

Sweet Endings

Everything but the Lemon- This was so good- SOO good!