June 29th 2025
Menu
This week, we handed over the reins - and the stove - to Peach, with Jake as his trusty sous chef. Together, they cooked up something truly special and delicious š
Salad with Bacon, Figs, Goat Cheese & Peaches
It wouldnāt be a Jake meal without a salad š„
Scallops
Weāve never cooked scallops (š±) so it was an extra special treat to have them at home! Peach even taught us (cough Jake cough) how to make them and weāre excited to try it again very soon! Simply toss the scallops in a bowl of bacon fat (or olive oil if you run out of bacon fat) place in a hot pan starting and noon and then clockwise. Flip emā when they release and season with salt, pepper, and a little bit of lemon juice.
Risotto
The bacon fat was the real MVP of this dinner. Peach used the bacon fat to sautĆ© some onions (and the mushrooms in a separate pan). Then added the rice, and I quote, ātoast it way more than youād thinkā. Then added some white wine and chicken stock and some asparagus at the end. It was the perfect texture and flavor šš»
Lemon Whip with Strawberrys and Shortbread
What do you get when you cross lightly whipped cream, lemon zest, lemon juice and half a can of sweetened condensed milk? The answer is the pillowy clouds of lemon creamy heaven. They topped the cream with fresh sliced strawberries that were so in season and perfect, we kept asking if they were doctored in some way (they were not) and a store-bought shortbread.
Peach Galette
So I should have known when I asked Peach if he wanted to cook this week that he would take care of dessert, but I also cannot help myself, so I prepared the usual āfor hereā and āfor laterā treats. We are just about to enter peach season so I thought a galette would be simple and delicious. I added a little ricotta to the crust and it was so flaky and perfect. No soggy bottoms over here. Recipe inspired by Deb Perlman (ricotta idea from here; and oven temperature and timing from here)
Plum Torte
Peach, Jake and Panda took us plum picking around Mill Valley on Friday so I knew I wanted to do something with the plums. I went with this NYTimes recipe because the title is āoriginalā and how can you argue with that?