Peaches, peaches and more peaches

peaches 2

I love peaches.  They are another one of the many locally grown crops, such as tomatoes, apples, berries and corn that we look forward to cooking and eating every year.  This peach season is extra special because due to a winter thaw that tricked the peach trees into budding early, followed by a deep freeze that eliminated the buds and ultimately peaches in New England last season.  Fortunately, peaches are plentiful this year and we are celebrating by incorporating them all over our menu.

You can click on the following URL to read an article from the Boston Globe to get a more detailed account of last years peach pounding.


Some of this season peach menu items are; a smoky, slightly spicy and cool Chipotle laced Peach Gazpacho (recipe follows) is on both our lunch and dinner menus.  Peach, Bacon and Cheddar Panini is on our lunch menu.  We are making a Peach-Basil Relish that we serve with smoked bluefish.  Peach-Blueberry Crisp (recipe follows) with our homemade sour cream ice cream is on our dessert menu; as are White Wine Poached Peaches that we are serving with an almond financier.  We are also in the process of making Peach Butter and habanero laced Peach Hot Sauce, which we will preserve in Mason jars for use during the winter months.  I don’t want to leave out that we serving a Peach-Goat Cheese Pizza at our sister restaurant Za.  And, I can’t forget about our bar where our bartenders are are creating mixed drinks and Sangria with summer’s golden fruit.


Chipotle laced peach gazpacho

EVOO’s Chipotle Laced Peach Gazpacho

Soup Base Ingredients:

1½  qts         large diced Peaches

¾ cup           Orange Juice

1 TB             Lime Juice

1 TB             Rice Vinegar

1/3 cup         Water

1½  TB         Honey

2 TB             EVOO

1 ts               minced Chipotle Chilies

1 ts               Kosher Salt

½ ts              fresh ground Black Pepper

Garnish Ingredients:

½ cup           medium diced Peaches

½ cup           medium diced seeded Cucumbers

¼ cup           toasted slivered Almonds

2 TB             small diced Red Onion

1 TB             fresh chopped Cilantro

3 TB             EVOO


In a tall thin non-reactive container combine the soup base ingredients. Using an immersion blender puree until smooth. strain through a fine mesh strainer. Chill.

Just before serving, in a separate bowl, combine all garnish ingredients. Ladle soup base into chilled bowls, spoon generous amounts of garnish into the center of each dish. Serve.


Peach – Blueberry Crisp

Peach-Blueberry Crisp



¾ cup      Sugar

¾ cup      Light Brown Sugar

¾ lb         1/2″ cubed Butter

1½ ts       Vanilla Extract

1 ts          ground Cinnamon

½ ts         Kosher Salt

3 cups      All Purpose flour

1 cup       Rolled Oats

1½ cups   toasted slivered Almonds


5 cups      large diced Peaches

3 cups      Blueberries

3 TB        Lemon Juice

2 TB        Brandy

1/2 ts       Kosher Salt

1 cups      Sugar

¼ cup      Corn Starch

¼ lb         1/4″ diced Butter

1 ea         Zest from Lemon



In a stand mixer, using the paddle attachment combine the sugar, brown sugar, butter, vanilla extract, cinnamon and salt until smooth and creamy. Add the remaining ingredient and mix until just combined.


In a large bowl combine all of the ingredients.


Pre-heat oven to 350 degrees. Place the filling into a 9 inch X 13 inch baking pan. Evenly spread two-thirds of the topping on top of the filling and bake for 25 minutes. Remove the crisp from the oven and evenly spread the remaining third of the topping over the top and then bake for an additional 20 – 30 minutes, until the filling is bubbling around the edges and the topping is nicely browned. Remove the crisp from the oven and let it rest for 20 minutes before enjoying.

Return of a Signature Dish

One of the few dishes from our original opening menu, in 1998, has stood the test of time, has returned again.  For how long? Who knows.  We had it on our menu for 12 straight years before I decided I was sick of cooking it and that we could use the menu space for different dishes changing them frequently.

I came up with this dish in response to the somewhat bullshit statement that seafood and dairy should never be paired together.  I can most certainly agree that you need to be careful with what you pair together, a potent cheese has no place with most seafood. However, who could ever say that smoked salmon and cream cheese aren’t wonderful together.  Shrimp and Parmesan or feta, a good tuna melt with mild cheddar, anchovies with Parmesan to name a few other obvious pairings.

So here it is Cornmeal Crusted Fried Oysters with Goat Cheese Fondue and Apple – Bacon Salsa.


New Menu items

We added a couple of new items to our menu tonight, both will be available for lunch and dinner.

Pasta dish changed to-

Billy’s Spaghetti with Braised Rabbit, Countneck Clams, Chervil, Tarragon, Fennel Cream and Zesty Crunch


Billy our saute cook made the spaghetti, the rabbit is from Feather Brook Farms in Raynham, MA.  The countneck clams are from Island Creek Oysters in Duxbury, MA


New fish dish-

Seared Wild Alaskan King Salmon Fillet with Soldier Beans, Escarole, Turnips, Carrot – Radish Salad and NH Smokehouse Bacon


The salmon is caught by the Nicholson family in Bristol Bay, Alaska.  Soldier Beans are from Osbourne Family Farm in Charleston, ME.  The carrots are from Drumlin Farm in Lincoln, MA and the turnips and radishes hail from Verrill Farm in Concord, MA.  The bacon is from North Country Smokehouse in Claremont, NH.