Archive

Tag Archives: summer

sweet corn and whisky cocktail

October 9, 2014
drink this
1 Comment

After making burrata with corn and tomatoes, I just couldn’t throw away the corn cobs without squeezing every sweet drop of summer from them. Since I only had a few, I couldn’t make enough corn stock to be worthwhile for soup. Using the same technique, however, I was able to produce enough sweet corny liquid to create a simple syrup for cocktails.

Place corn cobs in a pot and add enough water to cover. Bring to boil, reduce to simmer, and cook to extract flavor, about 30-45 minutes. Strain, and combine however much corn stock you have with equal parts sugar (ex.: 1 cup stock requires 1 cup sugar).

Use anywhere you would use standard simple syrup. For me, whisky was a natural partner, so I combined 3 parts of the spirit with 1 part corn simple syrup and topped it with club soda. A great cocktail to help transition into fall.

photo 3

burrata with corn and tomatoes

October 2, 2014
somethin' on the side, the main event, the underwear diet
2 Comments

It’s still warm(ish) outside, and sweet corn and colorful tomatoes persist at farmers’ markets. Let’s make the most of it:

photo 4

corn cobs, kernels removed
cherry or grape tomatoes, halved/quartered/left whole, depending on size
kalamata olives, diced
red onion, thinly sliced, soaked in water and then drained
evoo
s&p
burrata, torn

Again, no recipe, just an idea. Make a simple salad with all ingredients, minus the burrata, which is served on top.

peach and green bean salad with goat’s milk yogurt

September 22, 2014
appeteaser, the main event, the underwear diet
Leave a comment

I’m not quite ready to say goodbye to summer, and neither should you. Make this dish as a side, or, better yet, an entree to celebrate this last day of summer.

1 pound green beans, trimmed
4 peaches, cut into wedges
Canola oil
1 pint sungold tomatoes, halved
Maldon salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup goat’s milk Greek yogurt
1/2 tsp sumac

1. Blanch green beans in salted boiling water until crisp-tender, about 3 minutes. Shock in an ice water bath.
2. Lightly coat peaches in canola or other neutral oil and grill to desired char.
3. Place green beans on plate or platter and top with peaches and tomatoes; sprinkle with salt and pepper and drizzle with olive oil.
4. Stir together yogurt and sumac, along with salt and pepper to taste.
5. Top salad with a dollop of yogurt.

DSCN1331

salami and chickpea salad

September 15, 2014
the main event, the underwear diet
2 Comments

In order for a salad to achieve entree status, it must be exciting, varied in texture, and include higher calorie ingredients to keep me sated (think meat, cheese, nuts, avocado…). This salad is colorful, crunchy, and doesn’t skimp on flavor.

2 hearts of romaine, torn into bite-size pieces
1 head radicchio, thin slice
1 15-oz can chickpeas, drained and rinsed
2 roasted red peppers, thin slice
4 oz salami, medium dice
10 oz croutons (homemade from stale bread will make this dish extra-special, but store-bought is just fine in a pinch. I used whole wheat focaccia to make homemade croutons)
2 oz pecorino, shaved
Vinaigrette of your choice (lemon or red wine vinaigrette is particularly well suited for this salad)

1. Combine all ingredients in a bowl and toss to coat.

DSCN1461

speculoos millet rice krispies treats

September 10, 2014
sweet thang
Leave a comment

This past weekend was the first of football season, and–I can’t believe I’m about to type this–I am so excited for its arrival. In the past few years, I have increasingly looked forward to doing just about nothing on Sundays. These days give me an opportunity to cook (and usually drink) all day; it is on this day I experiment with new dishes, or test popular ones I’ve made in seasons past.

One of these recipes is Rice Krispies Treats. I usually keep them traditional, but top them with a spiced chocolate ganache for something a bit more refined. To kickoff the season, this time I stirred in speculoos spread–a flavor that hints at the impending end of summer and transition to the cooler months. So as I prepare to say goodbye to tomatoes, mai tais, and the faint tan I actually achieved this year, I seek solace in Football Sundays.

DSCN1472

Makes 12-15 pieces

4 Tbsp butter
1 10-oz bag mini marshmallows
2/3 speculoos spread
pinch kosher salt
6 cups Rice Krispies or puffed rice cereal
3 Tbsp millet, toasted

1. In a large pot, melt butter and add marshmallows.
2. Once marshmallows are melted, stir in speculoos spread and salt.
3. Add cereal and millet and stir until evenly coated with speculoos mixture.
4. Pour into a 13 x 9 x 2-inch greased pan and press down evenly.
5. Let sit for at least 2 hours before cutting.

Notes: Of course this is delicious–they’re Rice Krispies Treats, for crying out loud. Speculoos was subtle but prominent enough to make them special. Next time: more millet!