School is now is session! Three days mimicked ten days. Schedule changes, reading the handbook, going over rules and regulations made for boredom. I did treat my classes Friday with these Fudgy Rocky Road Bars. They got rave reviews and some of my new students tried them out on their families and friends this weekend. That’s success! I will keep you posted about my classes, but so far so good.
Last night I tried this side dish that I have had bookmarked all summer from Katie Workman The M0m 100 Cookbook. It’s a great way to use the fresh corn that is so plentiful now. The dish is packed with flavor. I’m talking bacon, red pepper, shallots, spinach and corn. It will be a great addition to any entre, but you know what I think it would be perfect to stand alone. Just eat the whole bowlful with nothing else. Heaven.
This has been one of my favorite salads since discovering it about six years ago. With corn and tomatoes at their peak the salad will be fantastic, but it is great in the winter using frozen corn and grape tomatoes. To me grape tomatoes are pretty good most anytime during the year. In fact that is what the original recipe calls for. I just like using some of the home-grown tomatoes from Waldrop’s that I truly love. All of these flavors just melt together corn, tomatoes, avocado, red onion, lime juice and cilantro. They just go together for a sumptuous salad that you will never forget. Don’t think just salad because it will go with most any main dish or I love it with fish tacos. YUM! Now pull out some of summer’s fresh corn and enjoy a real treat.
If you don’t try any new recipes this summer you have to try this one! It’s absolutely one of the best side dishes I have ever had. Promise. It is amazing. The whole truth and nothing but the truth. It could be that I used corn from my CSA box and tomatoes from Waldrop’s, but I’m betting that any summer corn and tomatoes will work. This is going to be a new summer favorite for you and me.
I did a great thing when I picked up this Gourmet Quick Kitchen almost a year ago. Every single recipe has been fabulous!! This one is no exception. You should get yourself some corn, tomatoes, and scallions and put this dish together. Rave reviews will be flying from everyone. It is so easy and quick, too. I’m still in awe of its deliciousness. Is that a word? Enough gushing. So here you go fresh home-grown tomatoes and corn that will make your head swim.
Soup and chowder are a favorite of mine for several reasons. A bowl of soup on a cold day just feels good. A thick creamy chowder is so satisfying. Best of all they are better the next day. This one is no exception. It’s easy and great for a weeknight. Those of you that have never cooked with fennel should try it. And another thing leeks are so good. I never knew they were so good. Where have I been? Deb an English teacher at my school gave me the lowdown on leeks. I’m sold now. Just trust me on this, try the leeks and the fennel. You can thank me later. Then add to the pot potatoes, shrimp and corn. What else would you need? Just a little fresh parsley and the juice of a lemon to make the flavors pop.
Filed under Main dish, Soup
There is nothing that I love better than a good steak. When I was perusing through my Gourmet Magazines last weekend I found this one that caught my eye. I was not only interested in trying it because reading the recipe made me drool, but it is a 10 minute main dish. Really? It is quick, but 10 minutes I don’t think so. The side dish also was different. Pesto sauce can add a good flavor and I was interested to see what it would do to two of my favorite vegetables corn and beans. The original recipe calls for haricots verts, but my CSA box provided me with just plain green beans which were larger than haricots verts.
Skirt steak is new to me. When shopping I had a good discussion with the butcher about how to cook it as well as cut it. Gourmet did not say to marinate it and when mentioning this to the butcher he raised his eyebrow and looked puzzled. He said, ” Mam, I really don’t think you should cook this without marinating.” I went with his advice. It was a very good idea. He suggested using salsa or an Italian dressing. I decided to use Cile’s Marinade that I use for flank steak. Skirt steak is similar to flank steak, but much thinner and longer. Marinades only penetrate about 1/4 inch or so of the meat making skirt steak perfect for the marinade. Cut the steak across the grain which will break up the connective tissue making it easier to chew. Cost wise it is about $2.50 a serving which is not too bad. Another good thing about this steak is that it can be prepared in a skillet.