Browsing Archive: August, 2010
Posted by Jessie Gunnard on Thursday, August 26, 2010,
In :
soup
We’re still in corn season, so here’s another corn recipe – for a fresh corn chowder, slightly tweaked. 2 cups or so corn kernels (from 2-3 ears corn)1 medium onion, finely chopped2 Tbs. butter, plus 2 tsp.2 red potatoes, washed and dicedsalt, paprika to taste1/2 cup heavy cream1 Tbs. chopped fresh cilantroCut kernels off the cob. (Use a serrated knife and work on cobs in a big soup plate or in a shallow bowl to catch all the kernels.) Snap or chop the stripped cobs into chunks, put int... Continue reading ...
Posted by Jessie Gunnard on Thursday, August 26, 2010,
In :
main
These deliciously simple fritters are good on their own as appetizers and nice with bacon or smoky ham for breakfast. Cutting kernels off the cob is easy; stand the ear upright in a shallow bowl and, using a small sharp knife, cut downwards to strip kernels from the cob.1 1/2 cups unbleached all-purpose flour1 Tbs. baking powder3/4 tsp. sea salt1 egg, beaten2 to 2 1/2 cups fresh corn kernels (approx 2 ears)3/4 cup milk3 Tbs. finely diced onion1 tsp. or so finely diced jalapeno pepper (optiona... Continue reading ...
Posted by Jessie Gunnard on Thursday, August 26, 2010,
In :
drink
This summer, Wayne Santos has been selling freshly roasted beans at his coffee stand, attracting quite a following. Before summer completely loses steam, why not try a different take on iced coffee? In Vietnam, café sua da is made with very strong dark coffee, brewed slowly in little metal drip filters set over individual glasses or cups. It’s mellowed with condensed milk, which gives it a slight caramel flavor, before being poured over a tall glass of ice. This version is adapted for a co... Continue reading ...
Posted by Jessie Gunnard on Tuesday, August 17, 2010,
In :
sides
A few weeks back we ran a recipe for zucchini ribbons, remarking how a zucchini becomes a whole new vegetable when you change the way it’s cut. Here’s yet another way to slice zucchini. Susan Ackell, chef and market-team-member, says it was inspired by pommes parisiennes, which are balls or more homely squares of potatoes cooked until golden in oil and butter. Zucchini are called courgettes (little gourds) in Paris, so here you have it, courgettes parisiennes, all the way from Falmouth.C... Continue reading ...
Posted by Jessie Gunnard on Thursday, August 12, 2010,
In :
soup
We have tomatoes on the brain this week. They’re irresistible sliced and fanned on a platter with salt and pepper and olive oil, or interleaved with mozzarella slices and basil for a simple Caprese salad. Right now, though, we especially crave gazpacho, one of summer’s great soups. Everyone is familiar with the American version; this recipe is for a Spanish gazpacho. It was one of the recipes we presented last Friday at Highfield Hall’s class on locally grown food. Make plenty - a big j... Continue reading ...
Posted by Jessie Gunnard on Tuesday, August 3, 2010,
In :
dessert
Here’s a classic French dessert, a clafouti, with a distinctly sweet Cape Cod twist. Blueberry clafouti1¾ cups blueberries, stems removed, rinsed and well dried 1 tsp. vanilla essencelarge pinch cinnamonunsalted butter and sugar for the dish2 large eggs5 tbs. sugar ¾ cup half and half ¾ cup flour mixed with a pinch of saltTo finish: 2 tbs. sugar, preferably superfine, for browning clafouticonfectioners’ sugar for dustingsoftly whipped creamPreheat oven to 350 degrees F. Find a 9 to 9... Continue reading ...
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