Pork and Mushroom Crépinette with Seared Peach, Summer Succotash, and Heirloom Tomatoes

Pork and Mushroom Crépinettes

Gentle pan-browning followed by an oven finish renders the caul-fat wrapping without scorching it or drying out the pork.

Ingredients

• 4 pork-and-mushroom crépinettes, about 5–6 ounces each, from Fatted Calf or another butcher; verify gluten-free ingredients
• 1 teaspoon ghee

Instructions

1. Heat the oven to 375°F. Pat the crépinettes dry, keeping their caul-fat wrapping intact. They should already be seasoned.
2. Heat the ghee in a large ovenproof skillet over medium heat. Add the crépinettes without crowding and brown gently for 4–5 minutes per side. Lower the heat if the rendered fat begins smoking.
3. Transfer the skillet to the oven and cook for approximately 8–15 minutes, until a thermometer inserted horizontally into the center reads 160°F. Start checking early; thickness matters more than the clock.
4. Transfer to a warm plate and rest for 5 minutes. Spoon off excess rendered fat from the skillet, leaving a thin film for the peaches.

Notes

• Follow any butcher-provided cooking instructions if they differ, while ensuring the ground-pork center reaches 160°F.

Seared Peach Wedges

A quick sear concentrates the peach's sweetness while leaving its center juicy. Its acidity balances the rich pork and mushrooms.

Ingredients

• 2 large ripe but firm peaches
• 1 teaspoon ghee
• 1 small pinch fine sea salt

Instructions

1. Pit the peaches and cut each into 4 thick wedges. Blot the cut surfaces dry.
2. Set the crépinette skillet over medium heat, retaining only a thin film of clean rendered fat. Add the ghee; if the pan drippings are scorched, wipe the skillet clean first.
3. Lay the peaches on a cut face and sear undisturbed for about 2 minutes, until golden. Turn onto the other cut face and cook for 1–2 minutes more, just until warm and lightly browned.
4. Season with a small pinch of salt and serve immediately over the crépinettes.

Notes

• Very ripe peaches need only a brief sear on one face to avoid collapsing.

Summer Corn, Bean, and Squash Succotash

Creamy beans anchor the sweet corn and tender squash. Adding the tomatoes and herbs near the end keeps the vegetables distinct rather than turning them into a stew.

Ingredients

• 1 tablespoon ghee
• 1 small yellow onion, diced
• 1 pound mixed zucchini and yellow summer squash, cut into 1/2-inch pieces
• 3 ears sweet corn, kernels cut off, about 2 cups
• 1 1/2 cups cooked cranberry or borlotti beans, drained
• 1 cup cherry tomatoes, halved
• 1 small clove garlic, finely chopped
• 2 tablespoons water or bean cooking liquid, plus more as needed
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice, plus more to taste
• 1/4 cup loosely packed basil leaves, roughly torn
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Heat the ghee in a wide skillet over medium heat. Add the onion and a pinch of salt; cook for 4–5 minutes until translucent.
2. Increase the heat to medium-high, add the squash, and cook for 4–5 minutes, stirring occasionally, until lightly colored but still firm in the center.
3. Add the corn and garlic and cook for 2 minutes. Fold in the beans, tomatoes, and water or bean cooking liquid.
4. Cook for another 3–5 minutes, gently turning the vegetables, until the beans are hot, the corn is tender-crisp, and the tomatoes just begin to soften. Add a splash of water if the pan becomes dry.
5. Remove from the heat. Fold in the olive oil, lemon juice, and basil. Taste for salt and pepper; the finished succotash should be juicy but not soupy.

Notes

• Use fully cooked beans, not raw shelled beans. If cooking fresh cranberry beans separately, simmer them gently until creamy before adding them to the skillet.
• Cook in two batches if the vegetables crowd your skillet; crowding makes the squash steam and soften excessively.

Heirloom Tomatoes with Basil and Olive Oil

Peak-season tomatoes need little beyond salt and fragrant olive oil. Their juices provide a fresh counterpoint to the browned meat and warm succotash.

Ingredients

• 1 1/2 pounds ripe heirloom tomatoes
• 2 tablespoons Bariani extra-virgin olive oil
• 1/2 cup loosely packed fresh basil leaves
• to taste flaky sea salt

Instructions

1. Core the tomatoes and cut them into thick wedges or slices.
2. Arrange on a shallow platter or directly on the dinner plates. Salt lightly and let stand for 5 minutes.
3. Drizzle with the olive oil and scatter generously with torn basil just before serving. Spoon any collected tomato juices over the tomatoes.

Notes

• Serve the tomatoes at room temperature for their fullest flavor.

Overall Timing / Workflow

The oven finish leaves time to cook the succotash, while the pork's resting time is just long enough to sear the peaches.

Instructions

1. 0:00 — Heat the oven to 375°F. Prepare the succotash vegetables, drain the cooked beans, and cut the peaches.
2. 0:15 — Begin browning the crépinettes. Start the succotash in a second wide skillet.
3. 0:25 — Transfer the crépinettes to the oven. Continue cooking the succotash and cut the heirloom tomatoes.
4. 0:30 — Salt the tomatoes and finish the succotash with lemon, olive oil, and basil. Keep the succotash warm off the heat.
5. 0:35–0:40 — Check the crépinettes for a 160°F center. Rest them for 5 minutes and sear the peaches in their skillet.
6. 0:40–0:45 — Dress the tomatoes with olive oil and basil, then plate everything.

Notes

• The timeline assumes the beans are already cooked. Allow extra time if starting with dried or fresh shelled beans.

Plating

Keeping the tomato salad separate preserves its cool freshness, while placing the peaches directly on the pork brings the sweet and savory elements into each bite.

Instructions

1. Spoon a generous portion of succotash onto one side of each plate.
2. Set a crépinette alongside and top with two seared peach wedges.
3. Arrange the heirloom tomatoes in the remaining space, keeping most of their juices away from the crépinette's browned surface. Finish the tomatoes with their basil and olive oil.

Leftover Path

Storing the warm components separately from the raw tomatoes preserves their textures and allows gentle reheating.

Instructions

1. Refrigerate the pork, peaches, and succotash in separate covered containers within 2 hours. Use within 3–4 days. Refrigerate dressed tomatoes separately and eat within 1 day for best texture.
2. Reheat the crépinettes covered in a 325°F oven with a small splash of water until the center reaches 165°F. Warm the succotash in a skillet with a spoonful of water.
3. Warm the peaches briefly alongside the pork near the end, or serve them cool. Bring the tomato salad out of the refrigerator shortly before eating.
4. For a different second meal, slice the reheated crépinette and serve over warm succotash with chopped leftover peach and the tomato juices.