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tomato:Trendy ingredient
There are hundreds of tomato varieties. From marble-sized grape or cherry tomatoes, to juicy salad tomatoes, meaty paste tomatoes, and huge, sweet, beefsteak tomatoes. Their colors range from deep crimson to orange, yellow, green, purple, and chocolate.
Kitchen math:
1 lb. fresh whole tomatoes yields about 1 1/2 cups chopped
How to choose:
Choose those with intact skins and no bruises, that are firm but yielding under gentle pressure, and with a deep color (though not necessarily red as it comes in all colors). Different varieties are better than others in certain preparations. Plums, for example, with their relatively low water content, makes great sauce while cherry tomatoes are great for quick sautes and for using raw in salad.
How to prep:
Different recipes call for different preparations though stems are almost always removed. To remove the core, use a sharp paring knife (a serrated knife works best) to carve a V-shape around it. If your recipe calls for peeling the tomatoes, cut an X in the skin, boil them for a few seconds and then blanch them in ice water; this will loosen the skin and make peeling them much easier. If your recipe calls for removing the seeds, hold a halved tomato over a bowl, squeeze it gently, and work out the seeds with your fingers.
How to store: Leave tomatoes at room temperature until you are ready to use them. Refrigeration causes loss of flavor and a mealy texture.
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peach:Trendy ingredient
More than 300 varieties of peaches (Prunus persica) grow and flourish in the United States, and over 2,000 varieties globally, although the fruit is native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Mountains, where it was first domesticated and cultivated.. Peaches are classified in three groups: freestone, clingstone and semi-freestone.
Peaches offer a rich treasure of minerals such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper. They are low in calories, contain no saturated fat or cholesterol, and are a good source of dietary fiber as well
Inside, the golden flesh of the yellow peach is more acidic, with a tartness that mellows as the peach ripens and softens. White-fleshed peaches are lower in acid and taste sweet whether firm or soft.
A favorite late summer treat in France is the Pêche de Vigne , or ‘peach of the grapevine’. These fuzzy heirloom peaches have a dull, very fuzzy dusky exterior that gives little clue to the dazzling flesh within. (see picture)
The rare Pêche de Vigne appears only for a short time; just during the fleeting, final weeks in August. Their taste is a curious cross between a ripe and juicy white peach and a succulent raspberry. They’re best peeled and simply eaten just as they are. For dessert, macerate slices in sweetened red wine and served very cold.
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