July 2010 by Amy Machnak

Secret finds on

monterey bay p. 21 living in the west July 2010 15 top flea markets | luxury Camping road trip | the West’s best ice cream | Secret finds on Monterey Bay

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Luxury ... and discover the hidden gems of the California coast

LIVING IN THE WEST

the West’s Best Ice Cream New flavors for summer

What a view!

Ashland

Big Sur camp spot, $22 a night p. 54

weekend for under $500 amazing driveway makeovers P. 48

Healthy summer sides

JULY 2010

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From potato salad to zesty corn the sunset guide

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15 Top Flea Markets Where to find the best bargains

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7 ways to love

:: muddled Peach Collins

:: glazed

Prop styling: Sara Slavin

Peach and ginger riblets

by amy machnak | photographs by leigh beisch | food styling by dan becker Sunset July 2010

Peach Collins SERVES 2 | 10 MINUTES A play on the Tom Collins. We muddle (mash) ripe peaches and shake them with peach-flavored vodka. 1/4

cup each simple syrup* and lemon juice cup chopped ripe peaches, divided 1/2 cup peach-flavored vodka 1/2 cup club soda 2 peach slices 1/2

1. Mix simple syrup, lemon juice, 1/4 cup

peaches, and about 1/2 cup ice in a cocktail shaker or plastic cup. Using the end of a wooden spoon, muddle mixture until peaches start to break up. Pour in vodka, cover shaker with top (or the cup with plastic wrap), and shake until blended. 2. Divide unstrained mixture between 2 tall glasses. Add half the remaining chopped peaches to each, then fill glasses with ice. Top each glass with 1/4 cup club soda and garnish with a peach slice. *Find next to the cocktail mixes at a wellstocked beverage store. PER DRINK 266 Cal., 0% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 32 g carbo (0.7 g fiber); 13 mg sodium; 0 mg chol.

Peach and ginger glazed riblets SERVES 4 | 1 HOUR, PLUS TIME TO MARINATE Both sweet and spicy, these pork ribs can be finger food or a complete dinner when served with brown rice and greens. 1 tbsp. minced garlic 4 tsp. minced fresh ginger, divided 1/4 cup soy sauce 21/2 lbs. baby back ribs, cut into riblets* 1/2 cup peach preserves 11/2 tsp. hoisin sauce 2 tsp. unseasoned rice vinegar 1 tbsp. halved and sliced red jalapeño chile 1/2 cup chopped peeled peaches 1 tbsp. chopped green onion

1. Marinate meat: Mix garlic, 1 tbsp. ginger, and the soy sauce in a bowl. Add riblets to bowl, tossing to coat. Chill at least 1 hour and up to overnight, stirring occasionally. 64

Sunset July 2010

Peach lingo Peaches are called freestone or clingstone, depending on how strongly the pit is attached.

Freestone fruit, which easily separates from the pit, is great for eating fresh, poaching, and grilling. Clingstones typically need to be cut away from the pit and are best puréed or turned into preserves.

2. Make glaze: Combine preserves, hoisin,

vinegar, jalapeño, and remaining 1 tsp. ginger in a small saucepan. Cook over medium heat, stirring often, until bubbling. Remove from heat and set aside. 3. Cook ribs: Prepare a grill for medium indirect heat (350° to 450°; for gas, turn off heat under 1 burner; for charcoal, heap charcoal on 1 side of firegrate). Grill ribs over direct heat portion of grill, covered, turning once, 15 minutes or until browned. 4. Reduce heat to very low (200° to 250°; for charcoal, partially close air vents to lower heat, and check temperature with an oven thermometer set on indirect heat area). Move ribs to indirect heat area and cook, covered, until tender and meat is starting to pull away from edge of bone, about 30 minutes. 5. Brush ribs generously with glaze and cook, covered, turning once, until glaze is bubbling, about 8 minutes total. 6. Toss riblets in a large bowl with peaches and remaining glaze. Transfer to a platter and sprinkle with green onions. *Ask a butcher to cut a rack of ribs in half lengthwise, then slice between each rib to make 26 to 32 bite-size riblets. PER SERVING 652 Cal., 55% (361 cal.) from fat; 40 g protein; 40 g fat (15 g sat.); 32 g carbo (0.6 g fiber); 1,098 mg sodium; 160 mg chol.

:: grilled

Chicken and peach kebab salad

Grilled chicken and peach kebab salad SERVES 8 | 11/4 hours The creamy but low-fat dressing works as both a marinade for the chicken and for drizzling onto the salad. You’ll need 8 skewers (10 in.) for this recipe.

DRESSING 2 tsp. Dijon mustard 1/4 cup mayonnaise 1 cup plain low-fat yogurt 2 tsp. minced garlic 1/4 cup chopped chives 1 tsp. each kosher salt and pepper

KEBABS 2 lbs. boned, skinned chicken breast halves (4 to 6), cut into 1-in. chunks 3 large peeled peaches (about 2 lbs.), each cut into 8 wedges 10 oz. baby arugula (about 3 qts. very loosely packed) 1/4 cup thinly sliced red onion 1/2 cup flat-leaf parsley leaves

1. Make dressing: Whisk ingredients

together in a small bowl. 2. Marinate chicken: Put meat and 1/2 cup

dressing in a medium bowl; let sit 30 minutes at room temperature. If using bamboo skewers, soak in water 30 minutes. Add enough water (2 to 4 tbsp.) to the rest of the dressing to thin slightly, then chill. Prepare a grill for medium heat (350° to 450°). 3. Assemble kebabs: Thread 1 peach wedge and 2 chicken chunks onto a skewer. Repeat, then add a final peach wedge. Thread remaining skewers the same way. 4. Cook meat: Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, covered, until browned and chicken is cooked through, about 12 minutes, turning once with a spatula. 5. Make salad: Arrange arugula on plates and sprinkle with onion and parsley. Lay a kebab next to each salad and serve with remaining dressing. PER SERVING 237 Cal., 23% (54 cal.) from fat; 30 g protein; 6 g fat (1.3 g sat.); 16 g carbo (2.3 g fiber); 430 mg sodium; 70 mg chol.

Sunset July 2010

savor summer fruit

in easy jams, desserts, To change mouse color, (fill) and drinks: sunset.com/ with direct selection tool use layer palette to select “compound shape” layer and shape layer, summerfruit then choose color from swatch palette.

To change background color (fill), with direct selection tool (hollow arrow) in layer palette to select “background shape” layer, then choose color from swatch palette.

To change mouse tail (stroke), with direct selection tool use layer palette to select “mousetail” layer, then choose color from swatch palette.

:: frozen

Bellini sorbet

Sunset July 2010

Peach picks

Look for our faves at farmers’ markets around the West.

To find a peach farm, go to pickyourown.org

Donut White; small and squat; low acidity Halloween Yellow; large and full flavored INDIAN BLOOD cling Yellow; sweet-tart O’henry Yellow; good even underripe snow beauty White; delicate, floral, juicy

Bellini sorbet SERVES 8, with 2 cups sorbet left over | about 1 HOUR, PLUS 5 HOURS to fREEZe This riff on the classic Bellini cocktail turns it into a sleek little dessert. 4 cups peeled and sliced peaches 1/4 cup sugar 1/4 cup corn syrup 1 tbsp. lemon juice 1 bottle (750 ml.) demi-sec sparkling wine, divided

1. Cook peaches, sugar, and 1/2 cup water in a medium saucepan over low heat until mixture is very hot and peaches have softened, about 15 minutes. Stir in corn syrup and lemon juice. Remove from heat. 2. Purée until smooth using an immersion blender (or use a regular blender, working in batches). Pour peach purée through a strainer into a bowl, using a ladle to push purée through. Chill mixture until cold. 3. Make sorbet: Add 1 cup sparkling wine to peach purée (cork remaining wine and chill until ready to serve), then freeze in an ice cream maker according to manufacturer’s directions. Transfer to a sealable container and freeze until firm, about 5 hours. 4. Make Bellini: Pour 1/4 cup reserved sparkling wine into each of 8 chilled Champagne flutes, then top with 3 small scoops of sorbet. 1/4

PER cup sorbet 131 Cal., 1% (1 cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); 14 g carbo (0.6 g fiber); 8.8 mg sodium; 0 mg chol.

:: fresh

Curried peach and shrimp salad

Curried peach and shrimp salad SERVES 4 | 30 MINUTES Shrimp salad gets an Indian makeover, with the peach standing in for mango. 1 lb. large shelled and deveined shrimp (24 to 32 per lb.) 2 cups chopped peaches 1 tbsp. minced red onion 1/2 serrano chile, thinly sliced 1 tsp. kosher salt 1 tbsp. lime juice 3 tbsp. vegetable oil 1/2 tsp. each coriander seeds, cumin seeds, and garam masala 1/4 tsp. ground turmeric 1 package (4 oz.) plain or black pepper pappadums* 1 avocado, sliced 1 cup cilantro sprigs

1. Boil shrimp in salted water until just

opaque, about 30 seconds. Transfer to bowl of ice water to cool. Drain shrimp and put in a large mixing bowl. 2. Add peaches, onion, chile, salt, and lime juice to shrimp. 3. Heat oil in a small frying pan until warm. Add spices and swirl to toast. Pour warm oil over shrimp mixture, gently stirring to combine. 4. Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces. 5. Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums. *Wafer-thin Indian bread; find in the Asian food aisle of well-stocked grocery stores. PER SERVING 367 Cal., 45% (166 cal.) from fat; 23 g protein; 19 g fat (2.6 g sat.); 26 g carbo (7.1 g fiber); 1,415 mg sodium; 168 mg chol.

Sunset July 2010

:: poached

Vanilla and Riesling white peaches

Peachpeeling secret Fuzz is a beloved characteristic of the peach, but when cooked, it can become tough. Remove the skin easily by scoring an X into the top and bottom of the fruit with a paring knife. Ease it into a pot of boiling water for 20 seconds, then transfer to a bowl of ice water. Rub skin at the X to loosen; then rub it off.

Vanilla and Riesling poached white peaches SERVES 8 | 1 HOUR, PLUS time to CHILL White peaches turn a soft shade of pink when poached. 1 bottle (750 ml.) dry Riesling 1/2 cup plus 2 tbsp. sugar 1 vanilla bean, split 4 white peaches 1 cup crème fraîche

1. Boil a large pot of water. 2. Make poaching liquid: Whisk together

Riesling, 1/2 cup sugar, the vanilla bean, 68

Sunset July 2010

and 1 cup water in a medium saucepan. Bring to a boil over high heat. Reduce heat to very low and keep it there while proceeding with step 3. 3. Blanch peaches in the pot of boiling water, then peel (see “Peach-Peeling Secret,” above). Halve and pit peaches. 4. Ease peaches into poaching liquid. Cook over high heat until liquid boils, then quickly turn off heat and cover pot with plastic wrap to seal. If edge comes unsealed, lay another piece of plastic wrap over to reseal. Set aside until cool. 5. Transfer peaches to a bowl using a

slotted spoon. Boil liquid over high heat to reduce by half. Cool completely, then pour over peaches and chill until cold, about 1 hour. 6. Make topping: Whisk together crème fraîche and remaining 2 tbsp. sugar. 7. Place a peach half and about 1/4 cup poaching liquid in each bowl. Dollop with crème fraîche. Make ahead: Prepare through step 4 and chill, covered, up to 1 day ahead. PER SERVING 193 Cal., 53% (102 cal.) from fat; 1.8 g protein; 11 g fat (7.1 g sat.); 22 g carbo (1.1 g fiber); 3.1 mg sodium; 25 mg chol.

Crêpes with warm cognac peaches and almonds SERVES 6 |

11/4

HOURS

These crêpes are simple to make and fill, and can be mostly done the day before.

crÊpe batter 3 large eggs 2/3 cup flour 1 cup milk About 3 tbsp. melted butter

cheese filling 1 cup whole-milk ricotta cheese 2 tbsp. sugar 1 tsp. finely shredded lemon zest 1/8 tsp. kosher salt 1 tbsp. butter

Peach topping 2 tbsp. butter 3 large peaches, sliced 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1/4 tsp. cinnamon 2 tbsp. lemon juice 3 tbsp. cognac 1/4 cup toasted sliced almonds

1. Make batter: Whirl together eggs, flour,

and milk in a blender until smooth. 2. Heat a small nonstick frying pan over

medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêpes, brushing pan with butter and stacking finished crêpes. 3. Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crêpe. Fold crêpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crêpes. 4. Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crêpes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm. 5. Make topping: Melt butter in pan over high heat. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in cognac. Pour peaches over crêpes and sprinkle with almonds. Make ahead: Make and fill crêpes through step 3, cover, and chill overnight. PER SERVING 462 Cal., 45% (206 cal.) from fat; 13 g protein; 23 g fat (12 g sat.); 50 g carbo (2.9 g fiber); 212 mg sodium; 161 mg chol. N

:: sautéed

Crêpes with warm cognac peaches and almonds

Sunset July 2010

The lighter sides of summer The dishes you love, with a healthy twist and even more flavor by Amy Machnak | photograph by thomas j. story

Instead of: eggs and mayo Try: olive oil Add Italian flair (and lose 1/2 the calories) with these puttanesca-inspired ingredients.

Grilled potato salad SERVES 8 | 45 MINUTES

1. Heat grill to medium (350째 to 450째) with an area left unheated for indirect heat. Toss potatoes in 1 tbsp. oil; grill flat side down until marks appear, 8 minutes. Turn over, moving to indirect area. Cook until tender, 10 minutes. Let cool, then cut into chunks. 2. Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chile flakes, and anchovies in a large bowl. Gently mix in remaining ingredients. PER SERVING 182 Cal., 53% (96 cal.) from fat; 3.1 g protein; 11 g fat (1.4 g sat.); 18 g carbo (1.6 g fiber); 342 mg sodium; 1.3 mg chol.

instead of: mayo and sour cream try: nonfat greek yogurt This is a good way to get the creaminess of mayo and sour cream with 1/4 the calories and almost no fat.

Creamy lime slaw SERVES 8 | 30 MINUTES 4 green onions 1/2 head napa cabbage, sliced thinly 1/2 head red cabbage, sliced thinly 1/2 cup cilantro leaves 2 limes 1/2 cup nonfat Greek yogurt 11/2 tbsp. sugar 1 tsp. kosher salt 1/2 tsp. pepper

Sunset July 2010

1. Slice green onions long and on the bias so you have pieces similar in shape to the cabbage. Toss together onions, cabbages, and cilantro in a large bowl. 2. Zest both limes and juice 1 lime. In a bowl, mix lime zest and juice, yogurt, sugar, salt, and pepper. Pour dressing over cabbage mixture; stir to combine. PER 1-CUP SERVING 49 Cal., 2% (1 cal.) from fat; 2.9 g protein; 0.1 g fat (0 g sat.); 9.5 g carbo (2.2 g fiber); 268 mg sodium; 0 mg chol.

food styling: dan becker

6 medium Yukon Gold potatoes, halved lengthwise 1/4 cup olive oil, divided 1 tsp. Dijon mustard 2 tbsp. red wine vinegar 2 tbsp. chopped fresh oregano leaves 1 tbsp. coarsely chopped capers 1/2 tsp. red chile flakes 2 tsp. minced oil-packed anchovies 1/2 cup pitted oil-cured olives 11/2 cups halved cherry tomatoes 1/2 cup flat-leaf parsley leaves

Healthy living

Instead of: regular prosciutto try: prosciutto “bacon” Typically, melon and prosciutto salads consist of fatty meat wrapped around melon slices. Here, we baked off most of the fat, replacing it with heart-healthy olive oil.

Shaved cantaloupe and prosciutto salad SERVES 8 | 30 MINUTES 4 slices (1 oz.) thinly sliced prosciutto 1 ripe cantaloupe, halved, seeded, and rind cut off 8 to 10 large mint leaves, sliced thinly 2 tbsp. extra-virgin olive oil

1. Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Let cool, then break into shards and chips. 2. Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife. Sprinkle prosciutto and mint over melon shavings. Drizzle oil over salad. PER 3/4-CUP SERVING 62 Cal., 56% (35 cal.) from fat; 1.6 g protein; 4 g fat (0.7 g sat.); 5.8 g carbo (0.7 g fiber); 108 mg sodium; 1.9 mg chol. N

Instead of: Butter try: Hoisin and honey glaze Sticky, salty, and spicy are a great combo on grilled sweet corn—and 1/2 the fat of butter.

Spicy hoisin and sesame glazed corn SERVES 8 | 25 MINUTES 1/4

cup each hoisin sauce and honey 2 tbsp. reduced-sodium soy sauce 2 tbsp. lime juice 8 ears corn, husked and cut in half crosswise 2 tsp. toasted sesame seeds 1/2 to 1 serrano chile, minced 2 green onions, sliced thinly

1. Heat grill to high (450° to 550°). Mix together hoisin, honey, soy sauce, and lime juice. 2. Grill corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes. 3. Transfer corn to a platter and sprinkle with sesame seeds, chile, and green onions. PER SERVING 209 Cal., 16% (33 cal.) from fat; 5.8 g protein; 3.7 g fat (1.1 g sat.); 39 g carbo (7.5 g fiber); 275 mg sodium; 0.2 mg chol.

Complete grilling cookbook Chicken,

To change mouse color, (fill) ribs, chops, fish, with direct selection tool use layer palette to select “compound shape” layer and shape layer, veggies, even dessert: then choose color from swatch palette. sunset.com/grilling

To change background color (fill), with direct selection tool (hollow arrow) in layer palette to select “background shape” layer, then choose color from swatch palette.

To change mouse tail (stroke), with direct selection tool use layer palette to select “mousetail” layer, then choose color from swatch palette. Sunset Month 2010