Peach Melba was first prepared by the French culinary great, Auguste Escoffier (1846 1935).

He named the dish after Nellie Melba, a very successful Australian opera singer of the 19th and early 20th century. Escoffier was not only an inventive chef, he was also quite creative in naming his dishes. Here is just a small sampling of some of the peach desserts that are named and described in his masterpiece on French cuisine, Le Guide Culinaire.

Pches Dame-Blanche - Poached peaches, vanilla ice cream, thinly sliced pineapple, kirsch, maraschino liqueur, and whipped cream. Pches Eugnie - Fresh peaches, strawberries, kirsch, maraschino liqueur, and Champagne sabayon. Pches Sultane - Poached peaches, pistachio ice cream, rose syrup, topped with spun sugar. Pches Trianon - Peeled and sugared peaches, vanilla mousse, macaroon pieces imbibed in liqueur, strawberry puree.

Peach Melba Recipe Notes

This is the sort of recipe you can make harder or easier, depending on how much time you have.

y y y y

You can poach fresh peaches yourself or use canned. You can make the ice cream yourself or use store bought (buy the best you can afford). Do try to make the whipped cream yourself - it's so much better and only takes a few minutes. As for the sauce, I hope you will try this raspberry sauce recipe. It is truly luscious and very easy to put together, especially if you use frozen raspberries.

Elegant Glassware Ice cream sundaes make great desserts, especially if you do not have a lot of time to prepare something special. Gelato Dessert Bowls, by the Italian glassware company Bormioli Rocco, are just what is needed to set your sundaes apart from the crowd.

Pches Melba
Preparation Time: 10 minutes

y y y y y

1/4 cup sliced almonds 1 15 ounce can peach halves in light syrup, drained 1 pint vanilla ice cream, slightly defrosted whipped cream 1/2 cup raspberry sauce

1. Lightly toast the sliced almonds by placing them on a baking sheet in a hot (400F) oven for 2 minutes. 2. You can either slice the peach halves into smaller pieces, or leave them entire. 3. Place several scoops of ice cream in each of four dishes. Top with the peaches and then drizzle on the raspberry sauce. 4. Finish by topping with whipped cream and toasted almonds. Serve immediately. Makes 4 sundaes.

Cooking with Weeds

All parts of the dandelion are edible. Dandelion root tea is drank as a coffee substitute, and the flowers are made into wine, which is purported by some to have strengthening qualities. In the Savoy region, the flowers are gathered in the spring time and used to make a sort of jelly called cramaillote. Resembling honey, it is often served with foie gras, but is also diluted with water to make a sweet drink. Similar to spinach, the greens, which are best when picked in the spring, are not only used to make salads, they are also cooked and added to diverse recipes. They have a bit of a bite, which is quite enjoyable once you give it a try. This dandelion salad is a great introduction to eating this plant, and it is so tasty, you may soon find yourself with a new perspective on what you once considered a problem.

Salade de pissenlit
Prep time: 15 min

y y y y y y y y

1 teaspoon shallot, minced 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 1 anchovy, finely chopped Salt and pepper, freshly ground 3 tablespoons olive oil 1 bunch of dandelion greens (about 10 ounces), rinsed and dried 1 ounce portion of Parmesan cheese

In a small bowl, prepare the vinaigrette by whisking together the shallot, mustard, vinegar, and anchovy. Slowly whisk in the olive oil to create a well blended dressing. Season to your taste with salt and pepper. In a salad bowl, toss the dandelion greens with the vinagrette. Top with grated Parmesan. For a lovely look, use a vegetable peeler to create shavings of Parmesan. Makes 4 servings. Variations: This salad is also frequently served with crispy bits of warm bacon and/or chopped boiled eggs. Also try substituting Roquefort cheese for the Parmesan, or adding toasted pine nuts or walnuts.