Chocolate Non-Dairy Gelato

Gelato

This is for all my non-dairy eating, vegan, ice cream addict friends. Thanks to this easy recipe, you can all enjoy the same creamy deliciousness you crave. You’re welcome.

Ingredients
2 Cups almond milk
2 Cups French vanilla creamer
1/2 Cup sweetener (honey, sugar)
1 Vanilla Bean (or 2 tsp pure vanilla extract)
2 Tablespoons cornstarch
2-3 Tablespoons unsweetened cocoa
2 Ounces dark chocolate bar, (such as Ghirardelli 86% cacao) chopped

Directions
1. Put almond milk and French vanilla creamer into a medium-size saucepan and whisk in the sweetener.
2. Slice the vanilla bean in half to extract the seeds from inside. Place the seeds and the pod into the saucepan.
3. Place the mixture on a medium heat and allow it to simmer for five minutes.
4. Remove the pan from the heat, and extract around 1/4 cup from the pan. Mix this with the cornstarch in a small bowl. Then mix that back into the pan, and whisk it to infuse. Cover, and allow the mixture to sit for twenty minutes.
5. Cool the mixture until cold. Remove vanilla bean.
6. Churn mixture in an ice cream maker for 20 minutes.
7. Add 3-4 Tablespoons unsweetened cocoa and dark chocolate, chopped. Churn for an additional 5 minutes.
8. Freeze for several hours before serving.

You can delete the chocolate additions and add anything your heart desires. Fresh berries would be good! Enjoy!

Lemon Curd

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The holidays are over. Heavy sigh. I feel a bit cheated due to the fact that our real break (after Christmas) was only just beginning when nasty viruses hit. My Mother, who lives nearby, came down with what seemed like the flu. A week later, she showed little improvement, so I took her into urgent care on New Year’s Day. Diagnosis: bronchitis. Prescription: antibiotics. Simultaneously, at our house, my husband and daughter were fighting off similar bugs. Somehow through nursing these three back to health, delivering Pedialyte, cough meds, homemade chicken soups, and components of the BRAT diet (bananas, rice, applesauce, and tea) to all, I managed to stay well! I can’t even believe I dared to type that!

In years past, my Mother and I have closed ourselves up in her kitchen for an entire day, baking and decorating a variety of holiday cookies. Since ‘simplicity’ was tagged as my word for December 2014, and I would be baking on my own this year, two or three kinds of cookies seemed more manageable. Three days, 250+ cookies, and many rounds of clean up later, I emerged, tired and grumpy. Next year… seriously!

By some gravitational pull… ahem, butter… this year’s cookie theme was shortbread. You know what goes really great with shortbread? Lemon curd. Now as a rule, I’m not a huge fan of lemon desserts, but this lemon curd, made with Meyer lemons, is nothing short of phenomenal! Meyer lemons tend to be sweeter than regular lemons, and lack the eye-tingling punch of acid of regular lemons, so they bring a refreshing flavor to this curd. Meyers come into season during mid-winter, so grab them up while you can. If you’re a big lemon fan, by all means use regular lemons instead. Or mix it up and use a few of each. Either way, this is one badass lemon curd!

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Add the buttery flavor and sandy texture of shortbread, with the creamy tartness of lemon curd, and you have a combination that will have you sneaking out to the kitchen after guests have gone to savor every last drop.

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I actually made four kinds of shortbread… chocolate, peanut butter, almond and vanilla.

You may be under the impression that lemon curd is difficult to make, but trust me, this is easy. And that step of straining it through cheesecloth you may have heard about? non-existent!

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I found these perfect boxes at The Container Store early in the season.
Note to self: pick up plenty of boxes early, even if you think you won’t need them (you will).They won’t be there when you return to buy more.

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The challenge was finding small jars for the lemon curd that would fit nicely into those perfect boxes. Thankfully, the wonderful people at Weck had me covered. Their 2.7 oz jar was a Cinderella fit. Be careful, Weck jars are addicting!

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Lemon Curd
Makes about 2 cups
This recipe easily doubles. I made 4 cups to fill 12 jars, and still had some left over.

Ingredients
3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice (about 4 lemons) I used Meyer lemons (see notes on that above)
1 tsp. grated lemon zest (optional)

Directions
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Holiday Cookies. A few of my favorites.

While scanning through the many holiday cookie recipes on Pinterest, I was pondering what makes a cookie worthy of gifting. What do I want to nosh on? My criteria is relatively simple. As with any dessert, texture is extremely important. Soft, cakey, textured cookies are good. Slightly crisp and sandy is awesome too. Brightly colored dough is not appealing, although a few colored sanding sugars are nice. The taste should not be overly sweet. Buttery is good. Chocolate is crucial. Size is important. Smaller is better, a few bites is best. As with any baked goods, the best ingredients are of utmost importance… pure butter, good chocolate, real vanilla, fresh eggs, etc. Starting with only the finest, purest ingredients is key to producing delicious cookies every time.

Here is the list of cookies I have rotated in the last few years. In an effort to simplify and reduce holiday stress, I’m choosing two or three varieties this year. And due to their complexity, some of these will automatically disqualify.

Recipes are below the descriptions.

Butter Cookies. Buttery goodness. One recipe, two different cookies.
Christmas Cookies

Cut-outs. This recipe is a two for one. One batch of butter cookie dough makes both spritz and cut-outs.
Decorated Holiday Cookies

Double Chocolate Snowflakes. Soft, chocolately cookies with a cake-like interior.
Holiday Cookies

Pecan Tassies. Miniature pecan pies. A bit of work, but worth the extra effort.
Pecan Tassies

Gingersnaps. Spicy, sweet, soft. Yum.91911-153

World Peace Cookies. The name says it all. If we could all eat these every day, there would be peace in the world. If you love dark chocolate, this slightly crisp, sandy textured cookie will float your boat.
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Chocolate Chip Cookies. Made with cake flour and chunks of dark chocolate, these are small, dense, and extra special.
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THE RECIPES
Notes:
• Butter = unsalted butter, unless otherwise noted
• I like to splurge on good chocolate. Guittard, Ghirardelli, Scharffen Berger are good.
• All cookies listed are baked in a 350 degree F oven.
• It is better to underbake than overbake cookies. Take them out of the oven while they’re still a bit soft, and butter and sugar cookies should still be very light.

Christmas Cookies
Butter Cookies
2 Cups (4 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 Tablespoons pure vanilla extract
2 teaspoons salt
5 cups all-purpose unbleached flour

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes.
Add eggs, vanilla, and salt; mix on medium speed until combined.
With mixer on low speed, add flour in 2 batches, mixing just until it’s incorporated.

Divide dough into two equal portions. Place each on a piece of plastic wrap, flatten into disks. Wrap in plastic wrap; refrigerate until firm, or at least 2 hours or up to 1 week.

Take out one disk and let it get to room temperature before putting it through a spritz cookie press. Use same baking instructions as above for cut-outs.

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Cut-outs
When you’re ready to bake, roll out the other disk to about 1/4 inch thick and cut out desired shapes. Place onto a cookie sheet, sprinkle with sanding sugars. Bake in preheated oven for about 12 minutes, or until they’re slightly golden just around the edges.

Cool cookies overnight before frosting.

Icing
For spreading:
Makes about a cup, enough to coat 1 recipe’s worth of 1/8-inch thick cut out cookies.
In a bowl, still until smooth: 3 cups powdered sugar, 1 teaspoon vanilla, 1/4 cup water
To tint, stir in food coloring, a few drops at a time.
Icing should spread evenly, and after a second, settle to make a smooth surface. If too thick, mix in a few drops of water; if too thin, stir in powdered sugar, a little at a time.
Spread icing onto cool cookies with a metal spatula. Let stand until icing is firm, about 1 1/2 hours.

For piping:
Makes about 3/4 cup, enough to decorate 1 recipe’s worth of 1/8-inch thick cut out cookies.
In a bowl, stir until smooth: 2 cups powdered sugar, 1/2 teaspoon vanilla, 1 1/2 Tablespoons water
To tint, stir in food coloring a few drops at a time. Icing needs to be still enough to hold a line when piped through a pastry bag fitted with an 1/8-inch tip. If too thick, mix in a few drops of water; if too thin, stir in powdered sugar, a little at a time.
Let stand until icing is firm, about 5 minutes.

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Holiday Cookies
Double Chocolate Snowflakes
1 1/2 cups flour
3/4 cup cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1 stick butter
3/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups chocolate chips

Combine flour, cocoa, baking powder, salt
Cream butter, add sugars
Add eggs and vanilla. Mix well.
Add flour mixture and mix until a soft dough forms.
Add chocolate chips and mix well.
Cover dough and chill for at least an hour.
Shape dough into balls and roll in powdered sugar.
Bake in a preheated 350 degree oven until cookies have puffed and cracked. About 8-10 minutes.

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Gingersnaps
1/2 cup butter
2 cups sugar
2 eggs
1/2 cup molasses
4 cups sifted flour
2 teaspoons soda
2 teaspoons cinnamon
2 teaspoons ginger

Cream butter and sugar together, beat in eggs.
Stir in molasses.
Sift in all dry ingredients. Mix into dough.
Roll dough into 1″ balls. Roll in sugar (cinnamon optional).
Bake at 350 degrees for 7-10 minutes.

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World Peace Cookies (Chocolate Chunk Butter Cookies with Sea Salt)
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 cup (1 stick) plus 3 Tablespoons unsalted butter, at room temperature
2/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup mini-chocolate chips

Sift the flour, cocoa and baking soda together.
Working with a stand mixer, fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla and beat for 2 minutes.
Pour in the dry ingredients (drape a towel over the mixer to protect yourself from flying flour) and pulse the mixer at low speed about 5 times for a second or two each time. Take a peek; pulse a few more times if there’s a lot of flour still on the surface of the dough. Mix on low speed for about 30 seconds more until the flour disappears into the dough. Work the dough as little as possible for the best texture. Don’t be too concerned if it looks a little crumbly. Toss in the chocolate pieces and mix to incorporate.
Turn the dough onto a work surface. Gather it together and divide in half. Shape each half into a log that is 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 3 hours.
Preheat oven to 325F degree
Line two baking sheets with parchment or silicone mats.
Using a sharp, thin knife, slice the logs into rounds that are 1/2 inch thick. Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake one sheet at a time for about 12 minutes. The cookies won’t look done or be firm, but they’ll firm up and become more sandy-crumbly as they cool.

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Chocolate Chip Cookies
2 3/4 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 large eggs

Sift together baking soda and salt. Set aside.
Soften butter. Add sugars and mix until smooth and fluffy.
Add vanilla and eggs. Mix well. Add flour mixture and blend.
Add chocolate chips. Mix.
Bake in a preheated 350 degree oven for 10-12 minutes.

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Happiest of holidays to you all!

Roasted Squash Soup

Squash soup is as fall as colorful leaves, apple cider, pumpkins. And even though the leaves have been blown by the wind into disorganized piles around the yard, pumpkins replaced with holly greens and lights, squash still holds an honored spot in our local grocery stores. As long as these fruit-like vegetables stick around, I will turn them into soup… Bwahaha

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Roasted Delicata Squash Soup

INGREDIENTS

3 to 4 pounds squash, peeled and seeded (I use Delicata, but if you can’t find that, Butternut works too)
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder

Scallions, white and green parts, trimmed and sliced diagonally (sprinkled on top)

DIRECTIONS

Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor.

Recipe slightly modified from Barefoot Contessa Back to Basics.

Roasted Chicken and Wild Rice Soup

Todays soup is Chicken with Wild Rice. This chunky, hearty, soul-warming soup is a family favorite.

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Did you know that soup was one of the first fast foods? Since it can be stretched to feed as many as necessary, it’s a great choice when you’re not sure how many people will be stopping by to eat… add a few more splashes of broth here, more vegetables there… and voila! Bowls all around.

Roasted Chicken and Wild Rice Soup
(adapted from Cooking Light)

Ingredients:

1 (6-oz) box long-grain and wild rice mix (such as Uncle Ben’s)
1 Tablespoon olive oil
1 1/2 cups red onion, chopped
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
12 white button mushrooms, quartered
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon leaves
1/4 teaspoon dried thyme
2 cups water
2 Tablespoons dry sherry
32 oz fat-free, less sodium chicken broth
12 oz fat-free evaporated milk
3 cups shredded roasted skinless chicken

Directions:

1. Prepare rice according to package directions; set aside. Roast chicken, cool slightly, shred into bite size pieces; set aside.

2. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated. Yield: Approximately 8-10 servings.

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Corn Chowder

This morning I received an email from a reader who very politely let me know I had left out potatoes in my list of ingredients when I posted this corn chowder recipe over on PortlandPeeps. My bad! Her message made me realize my omission of soups here on DecisiveCook. Soup is one of my favorites on cold winter days. Soups are the smoothies of winter. So many healthy ingredients can be added to one dish. You may just be looking for some hearty soup recipes for this holiday season, so I’ll be posting a few of my favorites.

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Corn Chowder
(recipe slightly modified from Cooking Light Magazine)

1 Tablespoon unsalted butter
2 Tablespoons olive oil
2 Medium sweet onions, diced
2 Cloves of garlic, minced
1 Teaspoon sweet paprika
4 Cups low-sodium vegetable broth
1 pound small red potatoes
1 Celery rib, thinly sliced
1 Bay leaf
1/2 Teaspoon salt
1 Teaspoon sugar
Freshly ground black pepper
4 Cups frozen corn kernels
5 Scallions, thinly sliced
1 Cup milk (or half and half if you want it richer)
1/4 Teaspoon dried thyme
A few dashes of cayenne pepper
Sour cream

1. In a large stockpot, combine the butter, olive oil, onions and garlic. Saute over medium heat until the onions are tender but not brown, about 10 minutes or so. Sprinkle with the paprika, stir, and cook for a minute.

2. Add the vegetable broth, potatoes, celery, bay leaf, salt, sugar and pepper. Cook, partially covered, until the potatoes are tender, about 15 minutes. Stir in the corn and scallions and cook for 2 minutes.

3. Scoop out 2 cups of the chowder and set it aside. Puree the remainder (if you have an immersion blender, it comes in handy since you can puree directly in the pot of soup) and return it to the pot. Stir in the reserved chowder, milk, thyme and cayenne pepper. Cook for 5 minutes. Serve hot with a spoonful of sour cream on top.

Thankful for Pie

With great honor, I am the elected family pie baker. And with Thanksgiving just days away, I’m on the hunt for my 2014 creations. Pumpkin is off the list this year, due to the simple fact that the ‘pumpkin spice everything’ craze has left me cold and nauseous.

Following are a few favorites being considered to grace the Thanksgiving table this year (I need to choose two):

French Apple Tart…

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Chocolate Pecan…

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Mississippi Mud…

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Lemon…

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Chocolate Cream…

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What’s your favorite pie?

Warm Kale Salad

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Warm salad? Those two words do not commingle well, but let me just say… yum!

I don’t usually dream about food, but when I do, it’s healthy food. This must be a sub conscious way my body has of telling me, “Hey, excuse me, but you’re not fulfilling my needs.”

I had a birthday a few weeks ago, which involved spending three days as a tourist in my hometown. What to do when your birthday falls on a Monday? Celebrate all weekend, of course! We have so many culinary treats located here in Portland, the biggest challenge is deciding which ones to visit. The first prandial activity took place at RingSide Steakhouse: Tenderloin steak, onion rings, garlic mashed potatoes, and a gin martini up with two olives. Need I say more?

On the afternoon of Day 2, we stopped in at Hop and Vine for popcorn and a pint. Dinner consisted of a kale salad at The Old Gold. A slice of delicious chocolate cream pie ended this day’s culinary tour at Random Order.

Day 3 (Sunday), we had tickets to see the musical play, Dream Girls. Lucky for us, a small cafe upstairs at Portland Center Stage offers lunch. If you live in Portland, and haven’t seen Dream Girls, it’s definitely worth taking in before it ends on November 2. Portland Center Stage is a small venue, so you can get good deals on those last minute seats and still be assured of a clear view of the stage. We then gravitated toward Stella Taco on NE Alberta, to meet up with friends for some of the best street-style tacos I’ve ever had. After dinner, an impromptu stop at Tonalli’s Donuts & Cream for French Crullers wrapped up the weekend.

Now back to that dream…

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Yes, I dreamed of a warm kale salad. The following recipe is the result of that dream:

Warm Kale Salad
(Serves 4-6)
2 Tablespoons unsalted butter
1 diced onion
1 sweet red pepper, chopped
1 sweet orange pepper, chopped
8 oz baby bella (portobello) mushrooms
5 cups kale (leaves only), chopped
6 slices cooked bacon
2 cloves garlic, minced
4 hard boiled eggs, chopped
1 Tablespoon balsamic vinegar
Parmesan cheese
salt and pepper

Boil eggs until hard boiled, 13-15 minutes. Chill. Cook bacon, chop into small pieces, and set aside.

In a large skillet, melt one tablespoon of the butter. Add onions and peppers and cook until peppers are soft and onion is slightly transparent. Add the mushrooms and the other tablespoon of butter, and sauté until browned. Season with salt and pepper to taste. Toss in the kale, garlic and balsamic vinegar. Sauté until the kale is wilted and deep green. Remove from heat and toss in the bacon. Serve with chopped egg and grated parmesan cheese sprinkled on top.

I hope you enjoy this as much as I did!

Cold-pressed coffee

Have you ever wondered why the iced coffee you get in a pro shop tastes so good? I always thought iced coffee was just that… take some hot coffee and pour it over ice. How wrong I was! Now that I’ve made cold-pressed coffee a few times, I’m ready to share this super easy method with you. If you are caffeine dependent like me, and cannot, or should not, be out in public, let alone drive a car without it — even on days that are way too hot and humid for a steaming cup o’ joe — listen up.

Coffee Splash

I’ve been thinking about high-speed photography with foods and drinks for a while now. Last weekend, I finally set up a little outside space to shoot some messy liquid. I’m so in love with my new discovery of iced, cold-pressed coffee, that it became my first subject. Not what I had originally imagined my first subject to be. After all, it’s no easy feat keeping ice clean when brownish liquids are flying. I wanted to make the completed images look like I captured it on the first shot, before the coffee turned the ice into a muddy shade of brown. That’s where post-production work comes in. I set my camera up on a tripod, and took a shot with the glass in place and beautiful, clean ice around it before I went crazy flinging ice cubes to create the splashes you see. Then I went to work in Photoshop combining the muddied image with the clean ice image. The result was much more labor intensive than I had anticipated, but I learned a whole lot in the process.

Making cold-pressed coffee is far less complicated than the process involved in photographing it.

The first thing you need is a bit of time. Plan accordingly. You will need to make this 9-12 hours before you plan to drink it. You also need a French press. You can probably use a strainer or coffee filter, but a French press is really easy, and certain things in life need to be easy.

Cold-Pressed Iced Coffee
1 cup coarsely ground good coffee beans
2 cups cold water
In a French press, add coffee, water. Stir well.
Plunge part way to seal in the coffee. Refrigerate for 9-12 hours.
After the brewing is complete, plunge and pour the rich liquid goodness into a glass container that you can seal and drink from for a few days.
This will provide you with a concentrate. Fill a glass with ice and a few ounces of the coffee. Add milk or half and half… you can also enjoy it straight, maybe with a little sweetener… but it’s so smooth and acidic free, you won’t need any. Notice how all the bitterness of coffee is gone? Pure, smooth goodness!
Store remaining concentrate in a covered glass container in the fridge.

You’re welcome! I have to go clean the coffee splatters off my house now…

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Salsa season is here!

My teen is bored, the dogs are hyper with anticipation of a fun activity, probably involving balls, frisbees or sticks. My husband is on a month long working trip. I’m trying to keep up with all things involved in being a business owner, mom, homeowner, activity director, pet owner, and daughter. Yay. It’s summer.

What are you doing to celebrate the season? If it involves food, salsa is a great way to enjoy some of the seasonal fresh veggies out there.  With sweet corn currently priced in my local stores at 5 for $1, and cilantro at 2 bunches for $1, my frugal self is delighted. My daughter told me she could live on this stuff.

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Corn Salsa
4 ears of fresh, grilled sweet corn
1/2 red onion, diced small
2 avocados, diced
1 jalapeño, minced
1 Tablespoon apple cider vinegar
Juice of 1 lime
Lots of chopped cilantro
Grill corn with husks on for 10-15 minutes (see below). Cut corn off the cob, and combine with remaining ingredients. Cover and refrigerate before serving.

My favorite way to grill corn: Pull the husks back to the corn stalk, but don’t remove. Pull off the silks and discard. Return the husks back to their original position, and tie with string. To keep the husks from burning on the grill, soak the corn in cold water for about 10 minutes. When they’re sufficiently soaked, fire up the grill, and roast uncovered on medium high for 15-20 minutes, turning occasionally.

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Up next: tomato season. Tuck this one away, it’ll be here before you know it…

Garden Tomato Salsa
Start with 9-12 medium sized ripe tomatoes
Cut them in half and take out the seeds.
Chop them coarsely and throw them into a food processor
Add:
2 cloves garlic, peeled
1 cup of cilantro
3/4 cup chopped sweet onion
2 Tablespoons freshly squeezed lemon juice
1 spicy pepper (I used an ‘Italian Roaster’ because there were some ripe ones in my garden, but you could use jalapeño or serrano, if you want extra spice)
1 teaspoon coriander (you could also use cumin if you like the flavor… I don’t)
Blend until the salsa is a slightly coarse consistency. Not too chunky, not too pureed. Perfect for scooping up with a corn chip. Place in a sealed container and refrigerate for several hours or overnight so that the flavors have a chance to mingle.

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After all the salsa ingredients have gotten to know each other, call a few good friends, blend up some margaritas, grab a bag of corn chips… and all the good things summer has to offer!