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"What's for Dinner, Honey?" Tony's Grilled Peaches

When it's Farmers Market season, Local Betty carries a recipe inspired by what's fresh in the stands. They are meant to encourage you to get to the Market, meet your farmer, and throw something together for family and friends. No measuring. No fuss. Easy, peasy, lemon squeezy.

At peach picking time, Signe {our resident Farmers Market foodie} met up with Chef Tony at Tosca Cafe in Hingham and she wrote this for us: 

"Tony sat as if he was Ferdinand the Bull under the cork tree, as the tables outside at Tosca Cafe filled up on a beautiful summer evening. Tall, baggy pants, retro glasses, unshaven, warm- sweet and thoughtful. Part of the original Hersey family in Hingham. Cooked in the army, came back to his roots. His large Italian family owned an Inn in New Hampshire and he grew up in the world of cooking. He says "There's no way to hide in good cooking, be honest."

Start with his grilled peach appetizer, serve with his panzanella, grilled fish and a light white wine. Here we go...

Wood Grilled Peaches from Chef Tony

peaches {one peach per person} 

fresh rosemary 

1 jalapeno pepper, seeded & sliced 

turbinado sugar
toasted walnuts
gorgonzola cheese 

prosciutto
bunch arugula 
lemon 

Extra Virgin Olive Oil

Cut peaches in half and remove pit, scoop out center a bit, toss gently in jalapeno, rosemary, olive oil, salt and pepper, and turbinado sugar.  Remove jalapeno peppers. Grill just enough to give a smoked flavor. Stuff with toasted walnuts and top with gorgonzola. Run under the broiler until brown and bubbly. Serve with slices of prosciutto and arugula topped with a dressing of olive oil and lemon.