Last week, E, S, and I talked about the lack of peaches on our blog.  How could we live in the South and not have yet posted anything about peaches?!  So in honor of the peach, we decided to declare this week, Kitchen Confit Peach Week. In my mind, eating a sweet juicy peach is one of the glories of summer.  Then there is the intoxicating peach smell.  It really is hard to imagine anything better. Rarely do I think of a peach as anything but a sweet treat at the end of a summer meal.  So when we all decided to find a peach dish to make for Peach Week, I decided to seek out something savory.  That’s when I found a recipe for Grilled Shrimp Satay with Bok Choy and Peaches in the July Bon Appetit.  It sounds like it would be a little sweet, a little spicy, and all around delcious.

The sauce was a mix of peanut butter, sugar, nectar, Chili sauce, rice vinegar, and soy sauce…really when you combine these ingredients does it get any better. Salty and Sweet.  The only thing I thought it might need was a little extra chili sauce, a thought I was glad I had. Everything was easily grilled and tasted good.  However, it just is not going to look good on a plate.  As a grilled summer salad, it was quite delicious and refreshing. I will say, the grilled bok choy was probably my favorite part of this entire meal.  I know I should be praising the peach, but I think I am just a tried and true Peach as dessert type eater.  If I do decide to try this recipe again, I think I will add a little more acid to the sauce…maybe a little fish sauce.  Also, while the heat came through in the bok choy and on the shrimp, it was barey noticable on the peaches.  Anyone ever have that happen?

Grilled Shrimp Satay with Bok Choy and Peaches
Adapted from Bon Appetit from July 2008 Serves 4

Sauce
6 Tbsp Smooth Natural Peanut Butter
1/3 Cup Brown Sugar (I only had light brown sugar on had, but Bon Appetit recommends Dark Brown Sugar)
3 Tbsp Seasoned Rice Vinegar
2 Tbsp Soy Sauce
2 Tbsp Hot Chili Sauce like sriracha
5 Tbsp Peach Nectar

3 Peaches, each cut into 6 wedges
16 raw large Shrimp, peeled and deveined
4 head Baby Bok Choy, halved lengthwise
4 Bamboo Skewers, soaked in water

Fire up your grill!

Combine the ingredients for the sauce and mix until smooth. Season with salt and pepper to taste.

Skewer the Shrimp on bamboo skewers. Brush the peaches, bok choy, and shrimp first with nectar then with a little of the sauce. Season with salt and pepper.

We grilled each item individually, so first the peaches, then the bok choy, and finally the shrimp. The peaches should be charred, shrimp just opaque, and the bok choy tender.

Once removed from the grill, arrange the bok choy, peaches, and shrimp on a platter and drizzle with a little more sauce. Serve with remaining sauce.

When I think of my favorite cookies, I always fall back on the classics – chocolate chip cookies, peanut butter cookies and even oatmeal cookies. And when I feel the need to bake for my colleagues at work, I often use a recipe for one of these cookies. But in flipping through my well-worn copy of Dorie Greenspan‘s Baking: From My Home to Yours, I discovered that my favorite baking goddess has a recipe that combines all three of those classic cookies. She calls it the Chunky Peanut Butter and Oatmeal Chocolate Chipster. It’s like the holy trinity of classic cookies – clearly I had to make this recipe.

The recipe comes together like a normal drop cookie. The butters (both the peanut and the normal kind) are creamed with sugar and the rest of the wet ingredients. The oatmeal and the rest of the dry stuff is added in later along with the chocolate chunks. The dough will be a bit on the sticky side, so I agree with Dorie‘s recommendation to chill it for a few hours (if you have the time). The dough will set up quite nicely and be much easier to work with.

So here’s the part where I confess – I made a mistake with this cookie. I didn’t even realize it until the last of the cookies were in the oven and I was tasting the warm cookies for the first time. They were good – chewy and flavorful – but something was off. And as I looked at my countertop of ingredients, which I had not yet put away, I realized that salt was not among them. I left out an ingredient that I am fanatical about adding into baked goods – I left out the salt. Gasp.

If you are not a big baker, then leaving out a 1/4 t. of salt in a cookie may not seem like a big deal. But the salt helps complete the cookie. It makes the flavors of the cookie – the peanut butter, the chocolate, the spices and, most importantly, the sugars – all work in harmony. You don’t taste salt in the cookie – but you taste it if it isn’t there. So as I looked at the dozens of freshly baked warm cookies that I was going to surprise my co-workers with, I was disheartened. Until, that is, I decided to experiment. I grabbed some fine sea salt and lightly sprinkled a bit over the tops of the cookies. Because the cookies were still warm, the salt stuck, like little crystals on top of the cookie. And as for how it tasted – it tasted perfect. Because I used sea salt there wasn’t an overpowering saltiness, and just a tiny sprinkle allowed the salt to do its work. Now I would not advise anyone to make this mistake on purpose – best to add the salt right into the batter – but know that some baking mistakes are fixable. And my co-workers didn’t notice a thing – in fact the words “best cookies ever” were heard more than once. So I managed not to ruin the holy trinity of classic cookie – not to mention retaining my baking reputation with the ever important colleagues.

Chunky Peanut Butter and Oatmeal Chocolate Chipster

From Baking: From my Home to Yours by Dorie Greenspan

Ingredients:

3 cups old-fashioned oats

1 cup AP flour

1 t. baking soda

2 t. cinnamon

1/4 t. freshly grated nutmeg

1/4 t. salt

2 sticks (8 ounces) unsalted butter – soft

1 cup peanut butter

1 cup sugar

1 cup packed light brown sugar

2 large eggs

1 t. vanilla

9 ounces bittersweet chocolate chopped into chunks or 1 1/2 cups of chocolate chips.

Directions:

Preheat the oven to 350 degrees.

Whisk together oats, flour, baking soda, spices and salt.

In a stand mixer beat butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating fully after each addition, then add the vanilla. Reduce the mixer to low and slowly add the dry ingredients, beating only till blended. Add in the chips. If you have time, chill the dough for 2 hours or up to 1 day.

Drop rounded tablespoon of dough 2 inches apart on a baking sheet lined with parchment or silicone mats.

Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. Take out the cookies when they are gold and just firm around the edges