{"id":5318,"date":"2014-07-28T13:09:35","date_gmt":"2014-07-28T13:09:35","guid":{"rendered":"http:\/\/happychildcsa.com\/froghollowCSA\/?p=5318"},"modified":"2016-04-08T13:11:19","modified_gmt":"2016-04-08T13:11:19","slug":"a-note-from-chef-becky-july-28th","status":"publish","type":"post","link":"https:\/\/happychildcsa.com\/froghollowCSA\/a-note-from-chef-becky-july-28th\/","title":{"rendered":"A note from chef Becky : July 28th"},"content":{"rendered":"<h5><strong>Incantato Bellini<\/strong><\/h5>\r\nDear CSA Members,\r\n\r\nThis week in your box you will have a combo of O Henry\u2019s (we\u2019ll hear more about\u00a0those later) and the divine and very short lived, Opal white peach. White peaches come and go in a flash\u00a0and need to be eaten at just the right moment and for just the right purpose. In my opinion, Bellinis are\u00a0what white peaches are created for.\r\n\r\nWhite peaches, like other \u201cwhite\u2019 versions of stone fruit are lower in acid that their more pert\u00a0cousins, giving them a more subtle flavor that gets lost when cooked or baked. They are wonderful\u00a0eaten out of hand and sliced, but because of their low acidity, they oxidize rather quickly turning a\u00a0rather unappealing brownish hue. But, when frozen, and mixed with ice cold prosecco and drunken out\u00a0of a chilled glass, they are... \u201csquisito\u201d.\r\n\r\nI\u2019ll never forget the first time I had a Bellini, the real Bellini, at Harry\u2019s Bar in Venice. It was\u00a0November 2001, a cold, damp evening in just before it became necessary to raise the sidewalks as is\u00a0tradition there in heavy rain and flooding. It was November after September 11th, and no one was\u00a0traveling so we practically had the city to ourselves with the exception of a few European tourists.\u00a0Harry\u2019s Bar was smaller than I imagined and very cozy, at least it seemed so on that cold night. We had\u00a0come there as part of our culinary education, to experience the famous Bellini. The small bar was being\u00a0tended by a white jacked and black bow-tied bar tender. The servers wore the same, holding small silver\u00a0trays dangling and white linen napkin, gliding through the small bar taking orders of the customers who\u00a0sat in cushioned seats, side by side and facing the bar and each other. It was as if the tables were\u00a0arranged for all to see and be seen. It was served without a lot of fanfare in a small 8 oz juice glass. It\u00a0had the most delicate pink hue and it was more prosecco than peach, not very sweet and very fluid.It\u00a0was everything it lived to be and Al and I tried to figure out what peaches they used and how they\u00a0managed to get them year round. What really made an impression on me was not so much the flavor\u00a0but the beautiful, delicate grayish pink color with tiny red flecks.\r\n\r\nLater in our travels in Italy we were able to meet with the amazing, ex-pat, Italian food writer\u00a0Faith Willinger. She told us that the puree used in the Bellini\u2019s at Harry\u2019s Bar were indeed, frozen white\u00a0peaches of a certain variety grown and processed just for them. (By the way, I highly recommend her\u00a0book \u201cEating in Italy\u201d if you go. Her website <a href=\"http:\/\/www.faithwillinger.com\">http:\/\/www.faithwillinger.com<\/a> is full of great recipes and\u00a0information and notes of her more recent travels around Italy.)\r\n\r\nEvery summer about this time, we start making Bellinis. (If we have time before dinner and we\u2019re not\u00a0too tired, Al will ask ...\u201dis tonight a Bellini night?\u201d) We have put our own spin on it; using more peach\u00a0puree that Arrigo Cipriani would approve of and sometimes even using yellow peaches. A purist would\u00a0also not use a blender, as I do, they would grate the frozen peaches into the prosecco. They are delicious\u00a0whether they are made with white or yellow peaches or even nectarines, but one thing is absolutely\u00a0essential; everything must be ice cold. The peaches should be frozen, the prosecco, (yes, you can usechampagne but prosecco is fruitier and better for Bellinis) must be cold, almost slushy. You must serve\u00a0them in glasses that are chilled or frozen. A lot of Bellini recipes call for sugar, lemon juice and some\u00a0even a splash off peach schnapps. Some suggest using raspberries to create the pick color that should\u00a0come from the red veins around the pit area. All you need are some ripe Opal peaches, about 2, peeled,\u00a0sliced and frozen. Set some small high-ball glasses or juice glasses in the freezer and make sure that\u00a0prosecco is ice cold. In a blender, add the frozen white peaches, a little prosecco to get it moving and\u00a0puree the peaches thoroughly. Add more prosecco, tasting until you\u2019ve added enough to your liking.\r\n\r\n(The general rule is one part puree to three parts Prosecco.) Pour into your chilled glasses and serve\u00a0immediately. When Opal\u2019s are in, every night is Bellini night!\r\n<h4>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0~ Chef Becky<\/h4>","protected":false},"excerpt":{"rendered":"<p>Incantato Bellini Dear CSA Members, This week in your box you will have a combo of O Henry\u2019s (we\u2019ll hear more about\u00a0those later) and the divine and very short lived, Opal white peach. White peaches come and go in a flash\u00a0and need to be eaten at just the right moment and for just the right [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[32],"tags":[],"class_list":["post-5318","post","type-post","status-publish","format-standard","hentry","category-note-from-farmer-al"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5HwAU-1nM","_links":{"self":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts\/5318","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/comments?post=5318"}],"version-history":[{"count":2,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts\/5318\/revisions"}],"predecessor-version":[{"id":5322,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts\/5318\/revisions\/5322"}],"wp:attachment":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/media?parent=5318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/categories?post=5318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/tags?post=5318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}