| Did a friend forward this to you? Sign up here. Hi, everyone. Hope your weekend is off to a good start. Last week, I shared one of my favorite ways to upgrade a standard BLT by adding a few slices of sweet, tart peach. My appetite for the summer stone fruit is not even close to waning. This morning I stood over the sink eating a white peach, a real treat worth seeking out at the farmers market, as the juices dripped below. I’ve also been enjoying them in smoothies and under yogurt, reversing the typical order of things by filling a bowl with fruit and adding just a dollop of plain yogurt (plus a shower of crumbled pistachio halvah), rather than putting the dairy underneath. While eating over the sink was a handy way to not drip anything all over my clothes, those juices are exactly what you want to capture in this week’s featured recipe. Ellie Krieger’s Tomato and Peach Salad With Burrata combines wedges of the star ingredients, basil and charmingly irregular torn pieces of burrata for a dish that embodies summer on a plate. One of my favorite parts of the recipe was the liquid that pooled underneath the salad — a slightly milky, sweet, acidic and rich elixir formed by the fruit juices, olive oil, balsamic vinegar and cream from the cheese. As Ellie suggests, I highly recommend serving this riff on Caprese salad with crusty bread, so you can soak up every last drop. If you want to try peaches and tomatoes together in other dishes, I’m sharing more ideas below. A flavorful liquid is also the backbone of food writer Megan Zhang’s Chinese Tea Eggs. In this meal-prep-friendly recipe, boiled eggs are cracked all over before they go into a savory, spiced marinade that includes tea, soy sauce, star anise and ginger. After a day or two in the refrigerator, the liquid seeps through the fissures in the shell to infuse the eggs with flavor, and leaves behind a marbled appearance on the whites that reveals itself like a Fabergé egg once you peel them. The eggs will keep for a few days, ideal for an on-the-go breakfast or snack, especially when you want a hit of protein. What else are you cooking, or hoping to cook, these days? I’m looking forward to hearing about it in my live weekly chat Thursday at 11 a.m. Eastern. Send along your thoughts and questions now, then be sure to swing back for the conversation in real time. Until next week, happy cooking. |
