Posts Tagged ‘Recipes’
Are you so excited summer is here? I love all the fresh produce, and all the different ways it inspires me to cook.
One of my favorites is corn. Maryland corn, to be exact. It’s so sweet and crisp, and when you add a little butter, salt and pepper, there are few things I like better.
I have a great recipe for corn chowder, which is one of my favorite soups in winter. For summer, I prefer my soups cold, and a cold corn chowder? Isn’t that really just ice cream?
I discovered corn ice cream when I first moved to New York. It sounded like such a novelty then, but now most ice cream shops offer it, along with other flavors that no longer seem exotic, like wasabi, or red bean. Sweet corn is still one of my favorites. It’s not as corny tasting as you would imagine, but has more of a sweet, creamy flavor, that’s a definite contrast to popcorn.
Here’s a great recipe that’s easy to make. You do need an ice cream maker. This is one of those appliances that I go back and forth over. After debating the merits of space and the number of times I planned to make ice cream, I decided it was worth it to have an ice cream maker. Instead of getting the standard size, I bought an attachment for my Kitchen Aid. It works well, and the result is just as tasty.
Ever since I met my mother’s husband David, my second dad, I’ve never been able to look at an oyster the same way.
David was raised in the fifties. As with most men of this era, he has certain quirks that are indicative of the time in which he grew up. We all have those, I guess. Anyway, David is fond of putting a little dimuntive at the end of certain words. His choice of phrase is “ster.” So vitamins are pillsters, the cat is the catster, and when he puts on his socks, they become his socksters. You get the point.
So now, whenever I see an oyster, I think of David, and I can’t help but hear him sigh and say “oy veyster,” or “oyster” for short. I will never be able to eat an oyster without hear it complaining oy ster again.
Last week John and I were given tickets to the 100th anniversary celebration of the Oyster Bar, so we thought let’s go. Why not?
I’m not a huge oyster fan, but we still thought it would be fun. They had a great band playing rock and bluegrass, and of course, all the oysters you could eat.
My favorite part was the cooking demonstration by Sandy Ingber. He made a delectable linguini and white clam sauce. There’s nothing like watching a chef prepare something you actually get to sample. That’s the only problem with the Food Network I think, you can never sample the goods.
Our pediatrician told us toddlers are grazers, but last night at dinner I watched my daughter re-enact The Very Hungry Caterpillar.
She started with the top of a broccoli tree chopped up, then asked for another. Three broccoli trees later, she managed to put away Bubbie’s brisket and half a small chicken breast. It was still hot from the broiler, and I’m not kidding, this child could barely wait for it to cool.
Last night John was working late. I was making whole wheat pasta for him while feeding Luci dinner, and of course she wanted some of that too. I rinsed strands of spaghetti under the sink so they wouldn’t burn her mouth, scorching my hands in the process. I put them in front of her and cut them up.
My mother and I frequently talk on FaceTime in the evenings when John works or goes to art class. As we went from broccoli to pasta, I saw the gamut of her expressions begin at proud, and slowly morph into concern, as Luci kept asking for “More! More!”
“She must be going through a growth spurt,” my mother said.
“Whatever it is, she’s hungry,” I replied, going to the sink to rinse more pasta.
I sat down with Luci again, trying to finish my own dinner. “More! More!” she yelled.
I offered her some pasta. She shook her head.
“How about dessert?” my mother said, from her seat at the kitchen table in Baltimore where we’d spent a good part of our trip last week.
“Please don’t say the c word,” I cautioned her.
It’s not that cookie is a bad word in our house, but after eating such a healthy meal I just couldn’t bring myself to give Luci an animal cracker, her standard dessert fare.
“How about some berries instead?”
I opened the fridge and took out the blueberries and strawberries. The strawberries especially were looking a little dry.
I still cut up several, and put them on her high chair tray along with a handful of blueberries. Bubbie, proud again, watched her granddaughter go to town.
Not wanting to waste the rest of the fruit, I put it in a small pot with a cup of water, 1 tsp. brown sugar, and a squeeze of lemon juice.
I boiled it down to a compote, which Luci enjoyed on her toast this morning. You can add a bit more white or brown sugar to suit your taste.
This dish was cooked spur of the moment, as most of my food recycling recipes are. If you have any good tips for preserving food that’s about to go bad and turning it into a completely different, delicious dish, please post in the comments section. Food recycling doesn’t get enough attention, and it’s a great way to use up leftovers.
I’m actually tired of eating today. After all the rich food from the holidays, I’ve finally had it. This won’t last long. I give myself until dinnertime, and I will probably be hungry again, but as of now, I have no cravings and no desire to eat.
I should mention I had a nice lunch. I finished the leftovers from Edmart. There’s only some some slaw left, which is a top seller at the store. I think because it’s made with with olive oil and vinegar instead of mayonnaise, giving it a healthier twist. Inspired, I now substitute olive oil and vinegar in most of my salads, except chicken salad and tuna. I especially love it in warm red bliss potato salad.
Have you every tried this kind of potato salad? It’s a favorite in our house. It’s super-easy to make, and so pretty! You can also serve it cold in the summer. It holds up well and won’t spoil in transit.
I’m including the recipe below. I will have pictures up after dinner, because now I’m getting hungry again.