Sautéed peaches and shishito peppers with goat cheese, cashews, and saffron honey from Bäco: Vivid Recipes from the Heart of Los Angeles (page 221) by Josef Centeno and Betty Hallock

  • saffron
  • cashew nuts
  • goat cheese
  • chervil
  • honey
  • parsley
  • peaches
  • tarragon
  • shishito peppers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on September 18, 2020

    Great combination of ingredients. I really enjoyed eating this. The herbs called for were parsley, chervil and tarragon. I used parsley, mint & thyme. The recipe calls for 5 ripe peaches, no weight given, and 1 cup (70g) shishitos for 4 servings which sounded peach-heavy for me so I used more peppers and was happy. I see the previous commenter found the peppers overpowered the dish. If you make it, just use what you'd like to eat!

  • Kduncan on September 10, 2019

    Everything came together nicely. Though my shisito peppers were huge, hence overpowered all the bits.

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