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Posts Tagged ‘summer’

I’ve had this recipe sitting in my blog drafts for a while now. But now that it’s September, and corn season is almost over, I figured I’d better get my butt in gear!

This, my friends, is one of the tastiest ways I’ve ever enjoyed corn. Now, I will say that I love a good ear of corn in the summer, and when it’s really good I like it simply steamed or grilled with a tad of butter and some salt. I almost hate to cut it off the cob and mix it with stuff, because then you can’t taste the delicious, sweet corn flavor.

Therefore my advice to you is to only make this when you happen to cook up some corn, nibble on it a bit, and find that it’s sub-par. This will prevent any bouts of “corn guilt.” So if you happen to have corn that’s starchy and bland, then this recipe will turn your corn disappointments around. Or, if you happen to live in a corn field and have ample corn at your disposal, then this will suit you as well.

Either way, you should definitely find a way to make this before September ends. It’s creamy, tangy, rich, fresh, and delicious and you will not be sorry…even if you happen to use the last of your good corn.


Roasted Corn with Lime, Parmesan and Chili
From food52(You can print this recipe from the food52 site :))

Serves 2

Ingredients:

3 medium ears corn
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon mayonnaise, at room temperature
1 tablespoon sour cream, at room temperature
¼ cup milk, at room temperature
Juice of 1 large lime, plus wedges for serving
3 tablespoons grated Parmesan
Generous pinch of cayenne

Heat the oven to 400 degrees.

Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper.

Spread the kernels evenly on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping and turning over the kernels once or twice, until they’re tender and lightly caramelized.

Put the corn back into the bowl and stir in the mayonnaise, sour cream, milk, lime juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary. (If the corn is at all sticky, just add some more milk.)

Serve immediately, with lime wedges, while still warm.

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I usually like to keep our apartment stocked with at least something home-baked, whether it be breakfast goodies or dessert. But since moving, I haven’t really done any baking.

Because Nate likes to have dessert after dinner every night, we always have an assortment of cookies in the house. He runs 4 days a week (5 when he’s training for a marathon), and I feel like he doesn’t eat enough to support all the exercise he gets. So I encourage his dessert habit nightly. However, he hasn’t really been in the “mood” for the cookies lately, so I knew I had to bake him something good so he doesn’t whither away to nothing. I only wish I had to eat dessert every night to maintain my figure!

Anyway, it’s been so hot out that I wanted to give him something refreshing. That’s when i decided on ice cream sandwiches. I asked him some flavor cookie/ice cream combos he likes and he said chocolate cookies with mint chocolate chip ice cream, so that’s what i gave him!

You wouldn’t think it would be so hard to find a chocolate cookie recipe, but it was. I ended up just looking for chocolate chip cookie recipes and figured i could just add cocoa powder.

However, because this was a last-minute idea, I needed one that didn’t require softening the butter ahead of time. I searched for ones with oil instead of butter. The only one I could find that didn’t need softened butter used melted butter instead.

So I guessed how much cocoa powder to flour I’d need. The batter was really wet and I crossed my fingers as I slid the first batch into the oven. But you know what? They were PERFECT! I shoved a couple in the freezer to cool them off and made Nate one tasty ice cream sandwich. Nate certainly didn’t refuse dessert that night 🙂


Chocolate Cookies with White and Dark Chocolate Chips

Recipe by Me

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Makes about 18 large cookies

1.75  cups all purpose flour
.5 cups dutch processed cocoa powder
1/2 tsp baking soda
1/2 tsp salt
12 tbl (1.5 sticks) unsalted butter – melt & cool it until warm
1 cup packed lt or dk brown sugar
1/2 cup granulated sugar
1 lg egg + 1 egg yolk
2 tsps vanilla extract
1 cup chocolate chips
1/2 cup white chocolate chips

Heat oven to 325 degrees and have racks on upper & lower middle positions. Put parchment paper on 2 oversized cookie sheets (or do it in batches with smaller cookie sheets).

Whisk together flour, salt & baking soda in medium size bowl. Set aside.

Mix butter & sugars until thoroughly blended by hand or with electric mixer. Beat in egg, egg yolk and vanilla until combined.

Add flour, cocoa powder, salt & baking soda mixture to butter, sugar, egg & vanilla mixture and beat at low speed until just combined. Stir in chips to taste.

Roll scant 1/4 cup dough into ball. Put ball on cookie sheet leaving 2.5 inches between each ball.

Bake about 15 – 18 minutes, switching sheets halfway through reversing sheets front to back and top to bottom. cookies should be light golden brown and outer edges should start to harden, but centers are soft & puffy. Cool cookies on cookie sheets. When cool, peel from parchment.

Make into an ice cream sandwich!


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I check out tons of blogs on a daily basis, both for enjoyment, and to get recipe inspiration. You can see the blogs I follow regularly under my Blogs I Follow Tab at the top of the page.

In my blog surfing, I often come across blogs I’ve never seen before that I absolutely love. Anyway, the other day I was doing my reading and stumbled upon a blog called Pass the Sushi and was immediately drawn to the Creamy Chicken and Pasta Salad recipe she had posted that she got from Food Network Magazine.


For some reason when I looked at it, I immediately got a craving for a tuna noodle pasta salad. I guess that’s the last time I’ve had small noodles like she used in a pasta salad. Also, I’m not a huge fan of chicken, or cooking it, so I thought canned tuna was the perfect alternative. 

I slightly altered the recipe to make it a little more tangy, and it totally hit the spot! It’s perfect for these hot summer nights when you just want something cold to eat.


Tuna Pasta Salad
Adapted Food Network magazine

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Serves 5-7

Ingredients:

10 ounces tubetti or other small tube-shaped pasta1 1/4 cups 2% Greek yogurt (or mix of 2% and 0%)
1/2 cup light mayo
1/4 cup water
2 tsp apple cider vinegar
2 Tbsp dijon mustard
1/2 cup chopped fresh dill
1 Tbs chopped fresh chives or scallions
2 tsp salt
2 5-oz cans chunk light tuna in water, drained
2 stalks celery, finely chopped
1 English cucumber, quartered lengthwise, then each piece halved lengthwise again (i.e. cut into 1/8ths), then seeded and diced
Freshly ground black pepper
8 cups mesclun greens
1/3 cup dried cranberries

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.

Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives, and salt in a medium bowl. Add the celery and cucumber to the dressing and gently stir to combine. Dump in the drained tuna, breaking up if there are big chunks, and stir to combine

Shake the excess water from the pasta and add it to the tuna salad. Season with pepper and toss. Serve over greens with cranberries sprinkled on top.

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So what do you do when you have basil left over even though you already made 3 batches of pesto, one of which went into your Pesto Potato Salad? You look for other basil recipes, of course! Because you just can’t have too much basil.

Now I know there are cilantro haters out there, but do basil haters exist?  That would be weird. That’s like saying you don’t like chocolate.

Basil is such a quintessentially summer herb. Whenever it’s in the kitchen, the aroma perfumes my whole apartment. I just want to bury my face in it and inhale.

I’m not sure if it’s because it smells so good or because I associate childhood memories with the smells. Don’t you love when you get a whiff of something and it immediately transports you back to another time (hopefully a good one)? Smell memories are the best kind.

Anyway, when I had that leftover basil, one recipe immediately came to mind. It’s one that my mom used to make when she did a little catering on the side. It’s an easy, fresh summer meal, and it’s SO good.

The base is a sauce that’s made from soft goat cheese that melts and coats all the pasta and veggies. It’s heavenly. Please make this for dinner this week.

The recipe is below. You’re welcome.


Farfalle with Zucchini, Tomato and Basil
Taken from Mom’s recipe box 🙂

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Serves 4

Ingredients:
10 oz. Farfalle
2 small zucchini, quartered lengthwise and sliced thin crosswise
1/4 cup olive oil
5 oz. Robiola or other mild, soft goat chesse, cut in pieces
1 large tomato, peeled, seeded, diced
1.4 cup chopped fresh basil
2 cloves garlic

1.  Cook farfalle al dente. Drain, rserving 1/2 cup cookin water.

2. In skillet, saute zucchini in oil on med-high, stirring til golden on edges. Salt and pepper to taste. Add pasta, stir and cook 3 min.

3. Remove skillet from heat, stir in cheese and as much pasta water as necessary to form a sauce.

4. Stir in tomato and basil. Salt and pepper to taste.

5. Serve immediately.

*Note: If you will be saving some for leftovers, save some of the pasta water too, as it thickens in the fridge.

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You know, it is generally recommended to eat 2-3 servings of fish per week. Do you eat that much? I certainly don’t.

It’s not that I don’t like fish…I like most of it, but I just never think to get it when I’m at the grocery store. It’s stupid, really, considering fish meals are the quickest ones of all, since it takes so little time to cook it.

So when I was looking through my recipes the other day, I went straight for the fish section.

I should tell you that I have inherited my mom’s recipe boxes with all of the recipes she has compiled over the years. It contains both the ones we all know and love from growing up, as well as others that haven’t even been tested yet. I gained this vast collection of recipes when my mom decided to neaten things up by photocopying all of the recipes and putting them in a binder instead. I’m not sure why she did that, but I’m thankful because I got the hand-me-downs 🙂

When I told my mom that I made this recipe and how good it was, she said that the last time she cooked it was during one of our summers in Martha’s Vineyard. While I don’t remember her making that particular meal, I can just feel us all sitting out on the deck in the cool,  summer evening air, enjoying another of my mom’s delicious home-cooked meals.


Cornmeal-Crusted Catfish on Mixed Greens
Taken from Mom’s recipe box 🙂

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Serves 2

Ingredients:
1/4 cup cornmeal
10-12 oz. Catfish, in 1″ hunks
2 1/2 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 tsp lemon peel
1 1/2 tsp honey
1 1/2 tsp Dijon mustard

3 cups mixed greens
1/2 cup thin sliced sweet onion

1. Put cornmeal in bowl. Season with salt and pepper. Rinse catfish and shake off extra water- do not pat dry. Toss fish in cornmeal until well-coated.

2. Heat 2 Tbsp oil in large non-stick skillet over med-hi heat. Add fish and cook till golden, turning, about 6 min. Transfer to paper towels to drain.

3. Add 1/2 Tbsp oil, lemon juince and peel, honey an dmustard to skillet. Whisk 30 sec till combined.

4. Combine lettuce and onions in bowl. Add dressing and toss. Divide between 2 plates. Top with fish.

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How’d you like that title for alliteration? 😉 The reason I say that it’s perfect for picnics or outdoor bbqs is because there’s no mayonaisse in this salad. Which means no spoiling and no making partygoers sick. I think that’s a win-win for everyone.

Plus, I’m pretty sure I haven’t met a person who doesn’t eat pesto. This is a sophisticated take on the typical potato salad. It contains toasted pine nuts mixed in with the taters and sauce.

So how did I decide to make this recipe? Well, let me tell you a little story. It starts like this:

Grocery shopping in New York City completely sucks. The markets are small, with limited supplies and the prices are through the roof. This is the main reason that Nate loves to shop at Trader Joe’s.

TJ’s is great for some things, but for produce it’s really not the best. Since we just moved and have to completely restock our fridge, I suggested we take a walk over to the West Side and get some stuff at TJs and then go next door to Fairway.

I had heard that Fairway is pretty much the best supermarket in Manhattan. It’s large with competitive prices. So this weekend we packed up our shopping bags and headed over.

I have to say that their produce selection far surpassed any other market in NYC. While there, I noticed a bounty of basil. They were selling a gigantic bunch for under $2! Compared to the little package at the other markets for like $4, I was thrilled.

Needless to say, pesto was on my mind.

Now, if you’re going to make the effort to haul out the food processor for this recipe, you should definitely double or triple the amount of pesto you make. I’m sure you know that pesto can be enjoyed many ways, so it’s always good to have some around. I tripled the pesto part of the recipe so I could have some on hand for pasta when I’m feeling lazy later in the week.

I ❤ basil.

This dish is best served at room temp but could easily be served cold as well. You should definitely make it for your next summer party.


Potato Salad with Pine Nuts and Pesto
Source unknown

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Serves 4-6

Ingredients:
1 cup packed basil leaves
1/4 cup toasted pine nuts
4 Tbsp olive oil
1/4 cup Parmesan cheese
1 garlic clove, crushed
2 lb boiling potatoes
salt and pepper

Make pesto- put basil leaves, 2 Tbsp pine nuts, oil, cheese and garlic in blender. Puree.

Steam potatoes, cut in 3/4″ pieces. Place in bowl, toss with pesto while still warm.

Add rest of pine nuts, season with salt and pepper.

Serve room temperature.

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Nate loves corn bread. Who doesn’t.

Unfortunately for my waistline, I love all bread. But I do find cornbread to be one of the tastier varieties.

There are so many different types, though. I used to think I preferred the slightly sweet ones to the savory ones, but this recipe changed my mind.

Nate, his brother, and I headed down to his mom’s house in PA for 4th of July weekend. And as is required for this patriotic holiday, we had ourselves a barbecue. I thought this cornbread sounded like a perfect accompaniment to our grillings.

The result was cheesy, slightly sweet, salty, spicy and amazing. Lucky for me, Nate’s mom owns a really old cast iron skillet, but this could easily be made in an 8 inch square baking pan.

Please do yourself a favor and make this ASAP. You will thank me.


Cheddar Jalapeno Cornbread

Taken from  Mad Hungry: Feeding Men and Boys 

Print this recipe!

Serves 6-8

1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
Pinch of cayenne pepper
1 1/2 cups milk
2 large eggs, lightly beaten
1 1/2 tablespoons unsalted butter, melted
1 cup grated cheddar cheese
1/2 cup corn kernels (frozen, fresh, or left over from a cooked cob)- I used frozen that I got to room temp in microwave
2 tablespoons chopped pickled jalapeños (optional, but highly recommended!)

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.

3. Scoop into a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean.

Note: Do not overbake or the corn bread will be dry. Cut into wedges or squares and serve hot.

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