The Bob’s Cooking Podcast
Kitchen Quickie #2 - Curried Peaches with Toasted Pumpkin Seeds

Kitchen Quickie #2 - Curried Peaches with Toasted Pumpkin Seeds

July 11, 2020

This is a great - and quick - summer side dish. 


  • three ripe peaches diced
  • two teaspoons curry powder
  • two teaspoons garlic spice blend
  • two tablespoons honey
  • 1/2 cup pumpkin seeds
  • 1/4 cup orange juice
  • salt and pepper to taste
  • garnish with grated cheese - parmesan, feta or goat cheese
  1. In a dry pan over medium high heat - toast your pumpkin seeds. It'll take about five minutes, and they'll start to brown and get aromatic. Add the garlic spice blend, stirring to combine - cook for 1 minute then take it off the heat and set aside.
  2. In the same pan - add your peaches, honey and curry powder, stirring to make sure the fruit is well coated. Cook for five minutes until peaches start to soften and the honey is starting to carmelize - - add the orange juice - and then continue on medium high heat until the orange juice honey mixture has reduced by half. Add the pumpkin seeds back to the pan and stir to combine, take off the heat.
  3. Transfer the fruit and seeds to a bowl and refridgerate for at least an hour. 
  4. To serve - dust the fruit with your favorite cheese, you could use parmesan, feta or goat cheese. You could also dice some mint leaves into ribbons and add them as well.
Watch Now:
Kitchen Quickie - How to make black pepper balsamic strawberries

Kitchen Quickie - How to make black pepper balsamic strawberries

July 4, 2020

Welcome to my new podcast on Podbean! I'm hoping to share quickies like this first video and longer form episodes for bigger dishes in this new format.

I love this sauce and strawberries are just beautiful this time of year. The sauce comes together quickly and is very versatile - - it can be used on desserts like icecream, breakfasts like oatmeal or granola - or as a sauce for an entree like halibut or pork chops. It's one of my favorite summertime recipes.


  • 10 ripe strawberries
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon orange juice
  • 1/2 tablespoon coarse ground black pepper


  1. warm the pan on medium high heat - add the olive oil
  2. saute the strawberries for five minutes in the olive oil, then add the sugar - cooking two more minutes, until strawberries begin to soften
  3. add balsamic vinegar and turn the heat down to medium until vinegar mixture reduces by half into a thick syrup
  4. add orange juice - stir to combine and remove from heat. 
  5. Serve immediately
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