Summer produce at it’s finest-see you at the market.
Sweet Corn with Poblano Chiles….mmmm. This is the time of year that you are heading to your local market to buy the sweetest corn you can get. Local really matters here as the less time corn spends off the stalk, the sweeter it will be (no one likes that chalky, starchy stuff that comes with sitting around). In this recipe, from David Tanis in the NY Times, corn, bell pepper, and roasted poblanos are combined with fresh lime juice and creme fraiche, giving a rajas like feel. Make lots because I think the leftovers would be fantastic in a frittata the next day.
Chinese Chicken Salad. I know, it’s kind of ’80s and not very “on trend” as they say. But say what you will, when the weather is hot and I’m not feeling like cooking, this salad makes a perfect meal. From the LA Times, this version is adapted from a restaurant called Chi Dinasty. I love the simplicity of the dressing and the unabashed use of iceberg lettuce. Sure you could use cabbage, romaine, or even arugula but, it’s a throw back, right? I say go for the iceberg.
Peach Melba Cobbler-why didn’t I think of that? Well, to be honest I’ve made my fair share of peach and berry cobblers, and this particular recipe is great because you can use any stone fruit/berry combination you like (I’m a big fan of nectarines and blackberries). Cobbler is a perfect summer dessert. It satisfies you like a piece of pie, but it’s a lot less work. The dough is more like a biscuit dough and there no need to roll it out. I love Diane Rossen Worthington’s idea (in the Chicago Tribune) of par-cooking the filling before adding the dough on top. This keeps the dough from getting soggy and cooks it nice and even.
Happy Reading and Happy Cooking!