Wednesday, July 18, 2007

In the Kitchen: Peaches and Pork Stir-Fry



In this demo, I show you an easy way to skin a peach, revealing the beautiful orange-colored flesh that I use in a savory dish, my Peaches and Pork Stir-fry. You can get the complete recipe in my original post here.

6 comments:

NotSoccer Mom said...

that looks both delicious and easy! i'll have to try it. my 8yo will love it.

barbie2be said...

this dish looks delicious. notsoccer mom was telling me about the video at breakfast this morning. what you did in the hot water with the peach is called blanching. it also works with tomatoes if you want an easy way to skin them. :)

Chef Ben said...

Yes, barbie2be, you're right, blanching is the same technique used to peel tomatoes, and you can do that if you want to make your own sauce. But I have to admit, I'm the Single Guy Chef so I don't really have time to cook everything from scratch. But at least with the peach, you can just skin it and you're good to go! :)

barbie2be said...

your recipe is making the rounds. someone i work with was talking about peaches that she got over the weekend and what should she do with her left over pork for dinner tonight. when i told her about your recipe she immediately asked me to get it for her. :)

Chef Ben said...

Isn't it funny how someone talks about a food thing and you just read something. I just made French onion soup this weekend (blogging the recipe next week) and just today I read someone looking for a recipe. It's like we're all on the same food wavelength. :) Thanks for spreading my recipe, barbie2be. It's like viral recipes! LOL

barbie2be said...

oh i love french onion soup. i can't wait to read your post on it.