FOOD FOOD IDEAS OR PESSAGES


Dear reader, please hurt me. I have food allergies, I believe, are related to being infected with the “virus” and not having the freedom to escape from a good meal with friends. I would actually like to be in Paris sitting at a street restaurant having an expresso with fresh croissant and finishing up the morning by buying cheese, fresh fruit, especially peaches, and a baguette. So much for summer thoughts.


All of this makes me think of French cuisine and how the French view their delicacies. Over the centuries they have become proficient in food chemistry and made it the art of all senses. Traditionally they eat with kindness, sweetness, and fragrance. The parts are respectful. The ingredients are fresh. A professional presentation is required. Nutrition seems to occur naturally. I try to take these situations through my cooking.


You may recall the best-selling book, French Women Don’t Get Fat, by Mireille Guiliano, published 15 years ago, which explained how to find the secret of a lovely, slender French woman. The “mystique” section still avoids me (probably because I have not yet mastered the art of wearing a scarf), but this book goes hand in hand with its sound philosophical approach to eating healthy fruit and fresh vegetables, eating carefully, and permitting. cake sometimes. The book contains delicious, simple, nutritious recipes. It is worth considering if French food is on your mind.


We may not enjoy espresso in Paris, but as the season of the appropriate peach is now fully operational at home. A good peach is a healthy summer candy, oh it is so delicious when it drips its juice under your arm for the first bite. Then, too, what a wonderful ingredient in peaches for summer desserts, smoothies, salads, and as a delicious partner of pork and chicken. The peach fits well with the French mystique.


When buying peaches, they should not be hard or mushy, but should be lightly lean in the flesh. Examine yourself by holding your hand to “feel” their maturity. Avoid those with a green stem as they may be picked up early to ripen properly. Peaches can ripen at room temperature for two to three days or speed up ripening by placing them in a paper bag. Refrigerate ripe peaches to prevent further ripening. Most peaches are yellow, but white varieties are a little sweeter. Clingstone peaches have flesh that sticks to their holes and can be softer, sweeter, and juicier than freestone peaches. These qualities make them desirable for canning, storage, and baking.


Peaches are rich in nutrients that provide a rich source of potassium, vitamins A and C, 3 grams of fiber (should eat the skin) and only 17 grams of carbohydrate and 68 calories.


A beautiful peach bites in the summer. No need to visit France!


Must Try Mimi's Recipes


Peaches always remind me of a sunset with pink and gold stripes. For all its beauty, this recipe is a simple version of sunset.


Choose four peaches (strong, ripe); set aside. In a 2-quart pan, add 3 cups of rose wine, 3 cups of water, 2/3 cup sugar. Clean the rind off 1 lemon and 1 orange; add to pan. Squeeze the juice from the orange; add to pan. Add 1 cinnamon stick. Bring to a boil. Stir to dissolve the sugar. Reduce heat to low. Add the peaches. Cover. Gently peel the peaches for 20 to 25 minutes or until slightly tender. Remove from heat. Allow to cool in poaching liquid. To serve, peel the skin from peach. Serve with individual dessert bowls. Sprinkle peaches with 2 to 3 tablespoons hunting liquid or serve with vanilla ice cream. Make 4 servings


Peaches Fried with Lemon Thyme

Peel a squash, grate it and squeeze the juice. Put half of the peaches in a baking dish. Mix 2 tablespoons of olive oil, 1 teaspoon honey, and 1/4 teaspoon vanilla extract. Pour over peaches. If available, chop 4 lemon thyme seedlings and sprinkle over the peaches. Allow to marinate for 20 minutes, turn once and rub. Grease or grate the grated peaches on the grill or under the broiler for 2 to 3 minutes on each side, or until the peaches are soft but not soft. Serve immediately as a accompaniment to meat or with vanilla ice cream. Make 4 servings.


Ann Cunningham is a healthy nutritionist living in Eagle, Idaho. Her ability to eat nutritious food is to teach and manage diabetes. She loves to write about accepting healthy food as fun and the way to good health. She serves as a member of the board of directors of Idaho Foodbank addressing food insecurity as a challenge to the well-being of Idaho children and adults.