Fresh Corn Salad with Basil
(with thanks to the Barefoot Contessa)

This salad is simple and delicious.

5 ears of corn, shucked

• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Potato Rosemary Foccacia

Inspired by a Log Lunch recipe, adapted from Gourmet 1990 via Epicurious. I made this for a dinner at Alexis' house with her mom and it was a big hit!

2 1/2 teaspoons active dry yeast
4 1/2 cups all-purpose and/or bread flour
2 cups mashed cooked russet potatoes (about 1 1/4 pounds)
1 tablespoon salt
2 garlic cloves, sliced thin
2 teaspoons chopped fresh rosemary (dried is ok too)
1/4 cup olive oil
1 1/2 pounds small red or purple potatoes

1. In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until foamy.

2. In a large bowl combine 4 cups of flour with the mashed potatoes and the salt until the mixture resembles coarse meal. Add the yeast mixture, and stir the dough until it is combined well.

3. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until doubled.

4. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered.

5. Turn the dough out into an oiled 15 1/2- x 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 30-45 minutes, or until it is almost double in bulk.

6. Using a mandoline or hand-held slicer cut the small potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and pepper to taste.

7. Bake it in the bottom third of a preheated 400°F. oven for 40 to 50 minutes, or until it is golden. Let the focaccia cool in the pan on a rack and serve it fresh out of the oven!

Arugula Pesto

What to do with two bunches of arugula from the Farmer's Market? Make arugula pesto, or course! This easy and delicious recipe is adapted from Andrea Chesman's book, "Serving Up the Harvest."

8 cups arugula leaves, washed and trimmed
1/2 cup pine nuts (or walnuts)
2 garlic cloves
1/2 cup olive oil
1/2 cup freshly grated parmesan cheese
Kosher salt
Freshly ground pepper

1. Bring a large pot of salted water to a boil. Add the arugula and blanch until wilted, about 30 seconds. Remove the arugula with tongs and transfer to a bowl of ice water to stop the cooking process. Let cool, then drain, squeezing out as much moisture as possible. If you're making pasta, you can use this water to cook it!

2. Chop the pine nuts and garlic in a food processor. Transfer the arugula to the food processor and process until finely chopped. Add the oil and parmesan and process until the mixture has the consistency of a thick paste. Add a little bit of water or more oil if you want to thin it out. Transfer to a bowl. Season to taste with salt and pepper.

My favorite way to eat this is with whole wheat pasta and halved cherry tomatoes - yum!

Corn Muffins with Fresh Corn

Corn Muffins with Fresh corn

Ingredients

1/4 cup all-purpose flour

¾ cup whole wheat flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk (OK to substitute sour cream or plain yogurt)
3 tablespoons unsalted butter, melted and cooled
3 tablespoons oil

1 large egg
1 large egg yolk
1 1/3 cup corn kernels

NOTE: I used fresh corn and grilled the corn first -- shucked, lightly oiled (olive oil), lightly salted, wrapped in foil; I also added a bit of shredded cheddar cheese!

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg.. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.

Bake for 15 to 18 minutes (12 minutes for minis) at 400 degrees, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.

Adapted from recipe called Dorie Greenspan’s Corniest Corn Muffins

Fresh cherry compote -- 2 recipes, sweet & "savoury"

It's fresh cherry season! I use sweet cherries that I pit using my fingers. Cherry compote/sauce is wonderful on ice cream, on cake, with yogurt, as a side dish with meat or fish. And, it uses about 10% of the sugar required for jam.

CHERRY COMPOTE #1: SWEET

· 4 cups pitted sweet cherries (about 1 1/2 pounds)

· 1/4 cup granulated sugar

· 2 tablespoons water

· 2 teaspoons cornstarch

· 1/4 teaspoon almond extract

To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool.

Options: add a pinch of salt, amaretto, lemon juice

CHERRY COMPOTE #2: SAVOURY

• 1 pound halved and pitted fresh sweet cherries (4 cups)
• 1/3 cup sugar
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons balsamic vinegar
• Coarse salt and ground pepper

1. In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
2. Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

Moist, Light, Chocolate Chunk Banana Bread

Section 1

• 2 c. flour
• 0.5 tsp. baking powder
• 1 tsp baking soda

Section 2

• 1.5 c. mashed overripe bananas
• 2 large eggs
• 1/3 c. buttermilk or yogurt mixed with milk or water
• 0.5 c. vegetable oil
• 1 tsp. pure vanilla extract
• 1.5 c. sugar
• 1 tsp. salt

• 1.5 c. chocolate chunks

Preheat overn to 350 and grease pan(s).

Mix together section 1. Mix together Section 2. Mix together Section 1 and 2. Add Chocolate.

Put in pan(s) and bake for 30-35 minutes or until done.

Two Blackberry Cakes

Blackberries have been on sale for the past few weeks, so...

1. Blackberry Upside Down Cake

Adapted from this Gourmet magazine recipe

• 2 1/2 cups fresh blackberries (12 ounces), washed and dried
  
• 1/2 cup plus 1 1/2 tablespoons sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
  
• 1/2 cup well-shaken buttermilk
  

Preheat oven to 400°F.

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 1 1/2 tablespoons sugar and shake pan to help distribute sugar.

Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve!

2. Walt's Blackberry Cake

From 1001 Low-Fat Desserts

• 6 T butter, softened
• 1 cup sugar
• 1 egg
• 1 3/4 all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• pinch ground nutmeg
  
• 1 1/2 cups pureed fresh or frozen (thawed) blackberries
  
• 1/2 cup plus 1 1/2 tablespoons sugar

Beat butter and sugar in large bowl until well blended. Beat in egg. Mix in combined dry ingredients (flour --> nutmeg), alternating with blackberries, beginning and ending with dry ingredients.

Pour batter into greased and floured 6-cup fluted tube pan. Bake at 350 until toothpick comes out clean, 40-45 minutes. Cook cake in pan on wire rack for 10 minutes. Remove from pan and cool completely.

Optional: Drizzle with sugar or brown sugar glaze.