The Remains Of The Season
At about this time each year, the panic sets in when I realize that it will be nine months before I again get to taste peaches, plums, tomatoes, corn and all of the other delights that the summer months bring. In response, I typically spend these last few weeks buying summer produce in excess and I am never at a loss for ways to use it.
This week, the peaches have been screaming the loudest (perhaps because it was just this week that they seem to have reached the pinnacle of perfection) and as a result I cooked with them a lot. It all started with a batch of thick peach preserves that was ubiquitously served — spooned onto pillowy, buttermilk biscuits, stirred into warm breakfast oatmeal, dolloped on top of thick Greek yogurt and pooled alongside roasted pork tenderloin, a combination so perfect, that it deserves designation as the new 'pork chops and applesauce'.
I also made sure to freeze a bunch of the fragrant golden, goodness so that I may sneak in a quick remembrance of this summer's bounty at anytime during the dreary, gray days of winter.
My peach preoccupation did not end there, however. There was a peach and tomato salad composed of pale orange and crimson red crescent wedges, accentuated by aged balsamic vinegar, extra virgin olive oil, a smattering of tangy goat cheese and fresh, fragrant basil. There were also white peach and raspberry pancakes, so ethereal and delicate, that I could almost hear the sigh of escaping air as I cut into them.
And then there was the pie — quite possibly the best I've ever made. The crust was so flaky that upon the gentlest of bites, it shattered into a million tiny pieces. The peaches, boasting the hues of a Hawaiian sunset, were as flavorful as they were colorful. The intensity of the oven was no threat and nestled beneath the swelling crust, the thickly sliced peaches retained their shape, releasing just enough juice to create a luscious, thick nectar. Fresh vanilla bean scrapings, a squeeze of lemon and a touch of brown sugar were the only additions to the filling, each contributing a different layer of flavor to the pie. Certainly the home made vanilla ice cream didn't hurt things either.
If I'm lucky, peaches will remain in their glory for a few days more, but perhaps instead, I should turn my focus to corn custards, plum compote and fresh tomato sandwiches.
Browse Culinary Arts Schools & Colleges
- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
- Offers programs in design, media arts, fashion, and culinary.
- Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
- Over 50 campus locations nationwide.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
- Located in Norfolk and Newport News, Virginia.
- Offers externship experiences to students for experience in the field.
- Hosts regular career fairs for employer recruitment.
- Has student housing available.
- Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
- Ranked the 13th Best College for Veterans in 2015 by U.S. News and World Report.
- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
- Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students.
- Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
- Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
- Offers programs in culinary arts, nursing, and healthcare.
- Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
- 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.