So Now It’s Women’s Soccer
Today the U.S. Women’s soccer team will meet the French team in the FIFA semi-finals.
Great rivalry.
I hope it goes the way the food rivalry has.
For centuries the French, who invented haute cuisine, were at the forefront of every new culinary idea there was. French cuisine was world renowned, fabulous, innovative.
But it got a bit stale and who took over? Americans. We picked up where the French left off. You know the names of the leaders: Julia Child. James Beard, Alice Waters, Mark Bittman, Thomas Keller. And so on.
American food, once regarded as so much hamburger and tuna casserole, is at the cutting edge of fine cuisine. Has been for decades.
So, let’s root on the American Women’s Soccer team with some great American food. You can watch the game on ESPN at 11:30 Eastern. And btw, if there’s anything else you want to know about this or anything else to do with soccer, take a look at this site.
And to celebrate victory, how about an American version of the classic and wonderful Peach Melba for dessert tonight?
Grilled Peach Melba
4 large, ripe freestone peaches
2 tablespoons melted butter
2-1/2 tablespoons sugar
2 teaspoons chopped fresh mint
3 cups raspberries (2 boxes)
vanilla ice cream
toasted almonds, pistachio nuts or crushed amaretti
Preheat the grill. Cut the peaches in half and remove the pit. Brush all the surfaces with melted butter and sprinkle with about 1 tablespoon of the sugar and with the mint. Grill the peaches for about 8 minutes, turning them occasionally, until they are crispy. Set aside. Puree the raspberries, strain them if desired, and stir in the remaining sugar. Spoon equal amounts of the raspberry mixture on 4 dessert plates. Top each with 2 grilled peach halves. Place small scoops of vanilla ice cream in the centers. Sprinkle with the nuts. Makes 4 servings