Tag Archives: Corn

Summer Garden Salad

 

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Pretty hot this weekend – so far hottest this summer. Not only the heat but the humidity damn its gross out there! My phone is telling me that it is 91’F out and it also says it feels like 98’F. That means it is gross out there and hopefully you can stay inside with the air conditioner on or you are somewhere near a lake, pool or ocean. I am fairly certain that even I would go into the Atlantic ocean; which I very rarely ever do, it’s way too cold; if I was crazy enough to head to Hampton Beach today.

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Cooking on hot days is not really enjoyable and neither is eating on hot days so that generally means something light and easy. Friday night my husband made us salads and then we went out for ice cream. They counterbalance each other right?

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Best if you can make this first before you start whatever you are serving it with so it has time to meld and let the veggies soak up the dressing.

Summer Garden Salad
Serves 4
quick and easy summer salad
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. ⅓ cup cider vinegar
  2. 2 tsp honey
  3. 1 small clove of garlic, minced
  4. ½ tsp kosher salt
  5. ¼ tsp freshly cracked black pepper
  6. 1 cup sliced cherry, grape or like tomatoes
  7. ½ medium cucumber, halved, seeded and sliced thin
  8. ½ medium yellow summer squash, quartered and sliced ¼ inch thick
  9. ¼ medium sweet onion sliced thin
  10. Kernels from 1 ear of corn
  11. 1 Tbs coarsely chopped fresh basil
Instructions
  1. Whisk the first 5 ingredients together in a medium bowl.
  2. Add the next diced/sliced 5 ingredients; stir well to combine.
  3. Let sit at room temperature for at least 30 minutes and up to 2 hours.
  4. Stirring occasionally before serving.
  5. Garnish with basil.
Cooking at Clark Towers https://cookingatclarktowers.com/

Summer Garden Salad

Well it is about time we are going to be getting some much needed rain here today in New England. Thankfully we have a well instead of being on town water so we; well actually my husband who I rename every summer to water boy; has tried very hard to keep our gardens and lawn looking a little less brown than others I see around town. But it will be nice to give our well and pump a little break today and yes my husband gets a little break from playing “where to place the sprinkler now”

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This is the first weekend so far this summer where I haven’t left the house yet, I will probably venture out a little later today just to pick up a few things for this week’s staple items for meals.  Or maybe I can get my daughter to do it wink wink!

 

My garden is still doing really well despite the lack of natural rain, I picked the rest of my garlic yesterday, we have 50-ish bulbs of various sizes which should last a little while. The cucumbers and squashes are doing excellent; I made 7 jars of kosher dill pickles yesterday and I was able to pick 7 heads of broccoli. Yeah that one stumps me too of what to do with it all. I know I should be staggering my plantings; but I don’t. I have yet to like what happens to my broccoli when I freeze it so I have been sharing our harvest with family and friends.

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If you need something quick and delicious with some of what you grew yourself or bought from a local farm stand or grocery store. This one’s a keeper!

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Best if you can make this first before you start whatever you are serving it with so it has time to meld and let the veggies soak up the dressing.

Summer Garden Salad

⅓ cup cider vinegar
2 tsp honey
1 small clove of garlic, minced
½ tsp kosher salt
¼ tsp freshly cracked black pepper
1 cup sliced cherry, grape or like tomatoes
½ medium cucumber, halved, seeded and sliced thin
½ medium yellow summer squash, quartered and sliced ¼ inch thick
¼ medium sweet onion sliced thin
Kernels from 1 ear of corn
1 Tbs coarsely chopped fresh basil

Whisk the first 5 ingredients together in a medium bowl. Add the next diced/sliced 5 ingredients; stir well to combine. Let sit at room temperature for at least 30 minutes and up to 2 hours. Stirring occasionally before serving. Garnish with the basil.

Grilled Steak and Vegetable Salad

Happy 4th of July weekend – I hope everyone had and is still having a safe fun filled weekend with family and friends.

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I was lucky enough to have 4 days off for the holiday! I played a little golf with my girlfriends; had lunch and relaxed on the patio on Thursday.  Friday I spent some quality time in my garden weeding. With my busy schedule I can’t always give my veggies the love and care they need, so when I do weed I do my very best to get ALL of the weeds out at least 3 times during the summer.  It becomes much more manageable; for me anyway.

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Cucumbers are starting to climb

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Strawberry and Broccoli

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Rosemary, chives, parsley and oregano

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cabbages getting a great start

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While out on the patio the other day I was reading one of my favorite magazines Fine Cooking. Every time I read this wonderful magazine there are at least 3 dishes I want to try and make. Friday was going to be the best day of the weekend and it did not disappoint; it was absolutely gorgeous out. After weeding I made my grocery shopping list for one of the recipes I found and headed out.

I am going to give you a glimpse of how busy and crazy my life truly is. When I left for the store, which is 20-25 minutes away; there were going to be 4 of us for dinner.  While in the 3rd aisle of the store my husband calls to say he invited 6 more people over for dinner on the patio. I just started to laugh. I thought about changing my plan since I have never tried what I wanted to make and wasn’t sure if I could pull it off but what the hell; I got this!

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Taken before I knew how many people were coming

The picture looked amazing and everything was cooked on the grill and thrown; OK probably placed nicely together on a platter. Sounded easy enough to me; and I seem to have no problem breaking rules of no testing recipes on company so why not AND they called it summer on a plate. When better than Fourth of July weekend to try “summer on a plate”

Skirt Steak and Grilled Vegetable Salad

I wasn’t off to a great start, the store didn’t have skirt steak; thankfully they had flank steak – I will prevail

Steak

2 tbs extra virgin olive oil

3 cloves of garlic, minced

3 large sprigs of fresh rosemary, bruised = crush with the dull side of the knife

3 sprigs of fresh thyme, bruised the same way

1 ½ lb skirt or flank steak, trimmed of excess fat

1 tsp kosher salt

½ tsp freshly cracked black pepper

Marinate the steak for at least 1 hour on the counter or up to 6 hours in the fridge.

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Combine the oil, garlic, rosemary, thyme, salt and pepper in either a baking dish or zip-top bag large enough for the steak.

Vegetables

3 tbs chopped fresh basil

3 tbs extra virgin olive oil

2 tbs balsamic vinegar

1 tbs chopped fresh flat-leaf parsley

2 cloves of garlic, minced

Kosher salt and freshly cracked black pepper

Veggie Vinaigrette

In a small bowl combine 2 tbs of basil, 1 tbs of oil with the vinegar, parsley and garlic. Season with salt and pepper and set aside.

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2 red bell peppers, seeded and quartered

2 small yellow summer squash, sliced on a sharp diagonal ½ inch thick

2 small zucchini, sliced the same as the squash

2 ears of corn, husked

1 cup of cherry tomatoes, if you can get the different colored ones; they add a lot to the dish but don’t fret if you can’t

2 scallions thinly sliced on a diagonal.

Rub the peppers, squash, zucchini and corn with olive oil and season generously with salt and pepper. On a 400-470’ gas or charcoal grill Place veggies on the hot grates turning occasionally until tender with nice grill marks. Roughly 10-15 minutes. Arrange all but the corn on the platter and drizzle with the veggie vinaigrette.

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Remove the steak from the marinade, season generously with salt and pepper, and grill, flipping once, until grill marks are on both sides and is cooked to your liking, best if cooked to medium rare about 3 minutes per side. Transfer to a cutting board and let it rest for 5 minutes.

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Cut the corn from the cob and transfer to a medium bowl. Add the tomatoes and remaining olive oil and basil. Season with salt and pepper and gently toss. Spoon half the corn and tomato mixture over the other veggies. Slice the steak against the grain into manageable pieces and arrange over the veggies. Scatter the remaining corn and tomatoes over the steak. Sprinkle with the scallions and kosher salt and serve.

Corn Chowder – Family Friends and Food

We went to visit a friend in her newly renovated camp in Millinocket Maine. Kind of sounds like a theme with us this years.  It is around a 6 hour drive north; I did keep my eye out looking for a sight of a moose; mostly so we didn’t hit one as there were many signs on the way that said to watch out for them.  But I really wanted to see one; I did have to laugh a couple of times at myself, did I really think I would be able to see a moose while driving 75+ miles an hour on the highway? I did not – not any all weekend!

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We had a wonderful meal Friday night of Roast Beef, Gravy, Baked Potato, Butternut Squash, Green Beans and Yorkshire pudding; all were excellent!  We stayed up pretty late talking, drinking and laughing; when I woke up, way too early around 6am – I know I have issues! I was the only one that got to see the sunrise and it was pretty AMAZING!  The house was extremely quiet, the view unbelievable and the water’s edge was so incredibly close. While I was sitting there I had a kind of epiphany.  I have had a pretty great year so far!!! I am very blessed and extremely grateful for my family and friends.  I am very proud of my kids; I am thrilled they are happy and healthy and that we have a very close relationship.  I am grateful for the friends I have, the ones that live close by and I see often and the ones that are further away and that I was able to spend more time with them this year.  I started a cooking class and a blog that are both getting a lot of positive attention. People seem really interested in knowing more about both, even all the way up in Maine.

We had a Halloween party Saturday night that we all helped get ready for.  We had Swedish Meatballs, Corn Chowder and a yummy cake to make.  I was in charge of the Corn Chowder.  I will admit that I have only made this once maybe twice ever.  My family doesn’t like it so I don’t have a “set” recipe in my head.  I do however enjoy making soups/chowders and believe it or not my class on Thursday was a soup/chowder class.  It must have been a sign. I do tend to use things up in the fridge in my soups.  So I started by chopping up onions, celery and julienned some carrots. Sautéed them in some olive oil and a little butter; Thyme is one of my favorite herb for chowders, so that was my base and it help build a yummy soup from there.  Everyone, except Rich, loved it.  Told you he doesn’t like it!

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Corn Chowder

2-3 or even if you dare 4-5 pieces of crispy bacon

2 Tablespoons olive oil

2 Tablespoons butter

2 Large Onion chopped

2 Stalks of Celery diced

2-3 Carrots julienned

5 Tablespoons flour

1 Teaspoon thyme

2 Cups Chicken Stock

4 Cups Milk

1 Cup Heavy Cream  by using more milk it lightens it up quite a bit)

1 Tablespoon Kosher Salt

1 Teaspoon fresh crack black pepper

3 Large potatoes diced

2 Bags of frozen Sweet Corn (or 5 ears of fresh ears of cut off their cob and blanched in some salted water for 3 minutes)

In a large stockpot over medium high heat, cook the bacon and olive oil until the bacon is crisp.  Remove the bacon and set aside.  Reduce the heat to medium, add the onions, carrot and celery and butter to the fat, and cook for about 10 minutes, until the onions are translucent.  Stir in the flour, salt and pepper and thyme, cook for about 3 minutes.  Add the chicken stock and the potatoes bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.  Add the corn and the heavy cream.  Season to taste, serve hot and garnish with crumbled bacon.

GO SOX!!!