We cooked a couple of recipes out of Thomas Keller's ad hoc at home cookbook the other day. The endive and arugula salad with peaches and marcona almonds (p. 140) sounded like a lovely summertime salad, and it was. It just took a little bit of time because I had to make the peach puree (p.249) first. However, here are some shortcuts and things we changed:
the peach puree
- I used ONE peach to make about a 1/4 cup of puree.
- Even though the peaches I bought weren't perfectly ripe, I peeled them with a paring knife and skipped the first step of putting them in boiling water and then an ice bath to cool.
- I also didn't strain the puree through a fine-mesh basket strainer because I'm fine with a chunky dressing (and it wasn't even that chunky, just thick).
- I have a candy thermometer and could've made sure that the puree reached 215-220 degrees F, but I didn't.
- Because endive gets pricey, we used a baby spring mix that didn't have arugula. I think the arugula would've added a nice touch and extra dimension to the salad, so I'll add that next time as called for by the recipe.