Weekend cooking project. Chilled peaches in wine
These peaches are dangerously good. It’s the ideal after-dinner dessert in summer when you don’t want to burden a perfect meal with a heavy dessert.
When is a book a good book?
A book you would recommend to your best friend, to your mum and to your foodie friends? A book you would buy as a gift for the people you love the most? When it makes you crave a stove, a wood-fired oven, some friends to gather around a table or some fun in the kitchen to feed your significant other. This is what happened the first time I read Delancey, by Molly Wizenberg. Here’s a post I dug up from the blog archive for you, for this hot summer weekend.
Chilled peaches in wine
I bookmarked pork shoulder, fried rice with kale, and egg-nog for the upcoming months when it will be cold outside and it will be cosy to gather in a tiny kitchen cooking and sharing a good meal, but I could not wait further to try her chilled peaches in wine. Simple as you can imagine reading the recipe title, these peaches give their best the day after, when they get translucent and boozed up with the wine. You remember well, I usually do not drink alcohol, I can’t stand half a glass of wine without getting sleepy, but she was very persuasive describing the recipe, so I made them for a special dinner.
These peaches are dangerously good. It’s the ideal after-dinner dessert in summer when you don’t want to burden a perfect meal with a heavy dessert. You can enjoy the ripe peach slices along with their boozy orange-flamed syrup, they are so easy to eat. Definitely too easy to eat. They’ve become my go-to dessert for the summer.
Find the recipe for these chilled peaches in wine on the blog.
If you decide to participate in the weekend cooking project, share the results with us on social media by using the hashtag #myseasonaltable and tagging @julskitchen on Instagram. It will be a way to shorten the distance in this time of social distancing.
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Cooking with an Italian Accent, Second Season
The second season of Cooking with an Italian accent has come to an end. We’ll be back with the third season in the Fall, with more interviews, anecdotes, traditions, and recipes. We’ll share the voices of locals to tell you stories about what we love the most, Italy and Italian food. Is there something you would love to hear about? Let us know in the comments.
If you like this show and listen to this podcast on an Apple device, please consider rating and reviewing the show. How to do it? It is very simple and straightforward. First, open the Podcast App, click on our podcast, and scroll to the bottom of the podcast main page. There, you can rate and review the show.
This will help us be more visible, so that new people can discover us and share the same passion for Italian food.
Here you can listen to all the episodes of the second series:
Episode 2×04 | Life in Salento: in conversation with Nina Gigante. After our trip to the Alps, now we’re travelling southward, towards the heel of the boot of the Italian peninsula, Salento. Today’s guest is Nina Gigante, a wellness, food, and travel journalist, and a qualified holistic nutritionist. You’ll hear us talking about what is home for Nina, what she likes about Mediterranean cuisine, and what to see, where to eat, and what to buy in Lecce. Nina will also give us a tip to visit a less-known turquoise lake surrounded by a Martian landscape right there, in Salento.
Episode 2×03 | Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro. We’ll be travelling to the mountains to visit my friend @mas_del_saro. She is a cook, a farmer, a sourdough baker, and she is also passionate about wool. She has a maso up in the Trentino mountains and agritourism with her family. You’ll hear us talking about bread and wool, and what they have in common, about Alpine cuisine and local ingredients, about sustainable tourism in the Alps, and day trips to Valle dei Mocheni.
Episode 2×02 – Liguria e Cinque Terre: in conversation with Enrica Monzani. We also had a live talk on IG delving into Liguria, Cinque Terre, and other Ligurian hidden gems. We talked about recipes and local products, about Genova and its street food. Listen to this conversation to discover the best vegetarian recipes of the Ligurian cuisine, and how to experience Cinque Terre in the most sustainable way. Enrica also gave us a little anticipation about the cookbook she is writing!
Episode 2×01 – Let’s celebrate: Happy (40th) Birthday Giulia! This is the first episode of our second season, a special summer edition, a short collection of 4 episodes. In this episode of Cooking with an Italian Accent, I switched roles and asked our friend Valentina Dainelli, known online as Toomuchtuscany, to be the host of this conversation: I felt it would have been much more interesting for you than listening to a soliloquy.
Join our virtual cooking classes
We’ve been working on new courses and videos. Read more about the courses here on the blog to stay updated.
Virtual cooking courses currently available:
Each course includes:
step-by-step cooking demonstrations,
a PDF with ingredients, tools, and instructions of each recipe,
free access to upcoming new recipes.