Summer

I couldn't be more excited for the month of August. August and fresh peaches are synonymous. Yes, peaches are available during other months of the year but there is something special about the August peach; it’s just sweeter. I don’t think I’m imagining it. Maybe I’m fueled by the anticipation of peach cobblers, peach margaritas and the iconic peaches and cream; all indulgences I love to save until this time of year. But in short, peaches are simply sweet, comforting and distinctly summer’s gold.

Each year I try to come up with a new way to celebrate this timely summer crop. I have taken the peach in many directions, both savory and sweet. It never disappoints. This year instead of traditional peach pie I’ve settled on Grilled Poundcake with Warm Peach Coulis and Chantilly Cream. Don’t get scared off by the serious foodie language, coulis is just a fancy French term for a simple but stylish fruit sauce while Chantilly cream refers to a sweetened whipped cream.

This dessert is easy to prepare and truly makes the peach the star of the show. Grilling the poundcake also adds a toasty touch of goodness, while the slivered almonds provide the perfect contrasting crunch. I promise this will be a family favorite for years to come.

A friend brought me 32 peaches. She’s growing them in her backyard in Burbank. I didn’t think much of anything was growing in Burbank except the Disney coffers, but there you go.

While I was very grateful to my friend, I struggled a little to figure out what to do with that pile o’ plenty. They were ripe, ready to eat, so the Peach Project had to begin immediately. But peaches are just one item on the very long list of foods my husband will not eat, so whatever I made, I’d have to scarf it down myself, unless I can organize a quick Peach Party. (NOT.)

I wasn’t equipped (or inclined) to make preserves, and the idea of baking a pie always makes me irritable. I could give some to Oliver, but my dog will not eat a peach unless you can disguise it as a hot dog.

I finally decided to invent a peach salad, with excellent results, which I am sharing with you here. That took care of two peaches. I will get back to you with what became of the other 30.

Which would you choose, the green or purple basil?

I choose the purple every time. Not only is purple basil more alluring with its rich, regal purple leaves, but it's also more robust in flavor. And it's more fun to say. Come on, say it: purple basil. See what I mean?

There's no better time to enjoy purple basil than late summer and early fall. Whether you grow it in your garden or buy it at your farmers' market, you can use purple basil just as you would green basil in pestos, pastas, salads, sandwiches, vegetable sautes, stir-fries, soups, and drinks. Just remember to use less since it's more assertive than green basil.

So next time you've got the choice, go with purple basil. You'll smile all the way to your kitchen.

Several years ago, when I was visiting an out-of-town friend, she served oatmeal in a very interesting way. She told me we were eating breakfast Portland-style. That’s where she had chilled oatmeal for the first time.

She called it Swiss Muesli, which I think of as a wholesome and hearty granola-type cereal. This was different. The night before serving she had mixed uncooked old fashioned oats with skim milk, brown sugar, dried fruit (she used dried blueberries and cranberries), low-fat vanilla yogurt, salt and chopped pecans. She covered the mixture and chilled it overnight. At serving time, she scooped the mixture into cereal bowls. No cooking and no heating involved. It was very good, and what a convenient way to serve a nutritious breakfast to overnight guests.

I’ve taken my friend’s breakfast idea a step or two further by making it with dairy-free milk and yogurt and portioning the mixture into wide-mouth jars for individual servings. This makes it an easy grab-and-go breakfast and a very convenient way to serve a house full of summer weekend guests or a husband who heads to the golf course very very early on weekend mornings.