Summer Posole, in January

Surely this isn't the first time in history that there have been some warmer-than-average days in January, but considering the growing hysteria surrounding global warming, these mild days should be panic-inducing, shouldn't they? I try to consider the fate of humanity as I'm out jogging in a tee shirt and shorts, however my mind usually wanders, and I end up admiring the blue skies and warm breezes on my face. And on a beautiful day, even though it may say January/Janvier/Januar/Enero on my calendar, the opportunity to eat a little lighter presents itself, and I gladly oblige.

I've posted before on the bounty of delicious goods I ordered awhile back from Rancho Gordo, and I'm still working my way through my supply of beans and other goodies, including a bag of dried hominy. Hominy is dried corn kernels, which when simmered for hours (yes, 3 or 4), puff up and become chewy little corny-sweet nuggets. I'm not sure how someone else might describe them, to me this seems perfect description, and I find them irresistable.

The recipe for this Summer Posole is straight from the Rancho Gordo website, courtesy of Deborah Madison, grande dame of vegetarian delights. The dish is a visual and textural stunner, with 5 different shades of green, and textures ranging from chewy (hominy) to crunchy (cabbage), to soft and creamy (avocado). The whole dish is brightened up with the addition of an ample squeezing of lime, both in the cilantro-avocado salsa, and as a finishing garnish. Serve this with a tortilla, and you've got a meal that's fun to eat, and that won't weigh you down - light and refreshing. We all need more meals like that in our lives, don't we?

As for this string of warm weather, I think it's on it's way out, and with it, maybe a little peace of mind will come our way too. Mine will only last as long as it takes Netflix to send me my next movie on the list - An Inconvenient Truth.

Squash Ravioli with Garlic, Olive Oil and Crispy Sage

Oh my. This dish was quite possibly the best thing to ever come out of my kitchen. At least in recent memory. I've been somewhat hesitant to try my hand at homemade ravioli in the past, but yesterday was the type of day, where after our breakfast plates had been cleared, and our bellies full of the best buttermilk pancakes ever, I didn't skip a beat before pulling the flour and eggs out of the cupboard again.

I made another loaf of the Cracked Wheat Walnut Cider Loaf, which this time turned out fantastically round and domey-topped, and I decided to conquer my irrational fear of filled pasta. I used some leftover diced squash to create the filling by sauteing shallots and garlic over low heat until they were golden and tender, then I added cider and chicken stock, covered it and cooked until soft. I mashed it up, added some parmesan, and let it rest while I went on to make my pasta.

I had some pasta flour from Williams Sonoma, which I started with, but didn't have quite enough, so I made up for the difference with a blend of semolina and all-purpose flours, which turned out to be a happy substituion. The semolina gave the pasta a lovely golden-flecked appearance, and just a little more texture and bite than my normal pasta recipe. After a late-afternoon matinee, it turned out to be too late to make raviolis, so we had Chipotle (oh how I love thee), and I stayed up until 11 pm watching Brothers & Sisters new favorite show), and making these little devils. They say that raviolis are a labor of love, and they are - and they are so worth it.

When I had finished the production work, I tossed the raviolis in flour and carefully froze them for us to enjoy for the next few weeks. After work today, I made a quick garlic and sage infused oil, which I emulsified with some pasta water to create a light and fragrant sauce to coat the raviolis before they received their sprinkle of parmesan. These babies were so good, I couldn't help but profusely praise myself throughout the course of dinner - poking and prodding Dustin for some compliments to the chef on her outstanding achievement. Even better than Dustin's compliments though, were the satisfaction I got in knowing that I made something that tasted so damn dreamy.

This is a great technique to use if you're a little squimish of dressing your pasta in ungodly amounts of butter, which is the usual accompaniment to squash raviolis. The process of boiling the flavored fat with pasta water creates a light yet satisfying sauce which clings to the pasta and gives them a luxurious mouthfeel.

Squash Raviolis with Garlic, Olive Oil and Crispy Sage
My own creation
This makes about 6 servings

Pasta:
2 cups assorted flours, such as a blend of semolina and all-purpose
3 eggs

Filling:
1 Tbsp olive oil
4 large shallots, sliced
4 good-sized cloves of garlic, sliced
1/2 cup apple cider
1 1/2 cup chicken broth
1/3 cup grated parmesan cheese
Salt and pepper to taste

Sauce:
2 Tbsp olive oil
5 garlic cloves, sliced
8 large sage leaves, sliced into 1/4 inch strips

To make the pasta: Combine the flours in a large bowl and toss together with your hands. Break the eggs into a separate small bowl, and whisk with a fork. Add the eggs to the flour mixture and use the fork to gently incorporate the eggs into the flour, using your hands to finish the dough by squeezing and working it to combine the two elements evenly. Turn the dough out onto a clean counter and knead it until it is smooth and has a uniform appearance. Wrap the dough in plastic wrap and let rest in the fridge. Remove the dough 30-40 minutes before you plan on rolling it out.

To make the filling: In the meantime, heat the olive oil over low heat in a medium heavy saucepan. Add the shallot and garlic, and cook slowly until golden and soft. Season the mixture with salt and pepper. Add the cider and broth, and bring to a boil. Cover and reduce the heat to low and simmer until the squash is very tender, about 30 minutes. Remove the lid and mash the squash to an even consistency - don't worry about getting it entirely smooth. The roasted shallot and garlic with provide a little bit of texture to the mixture. Cook the squash a little longer over low heat to reduce if necessary. You don't want the mixture to be thick, but you don't want it too wet either. Remove the pan from the heat and stir in the parmesan.

To assemble: Divide the dough into 4 equal pieces and gently flatten the discs. Use a pasta machine to roll out the pasta into thin sheets. Line up one sheet at a time and place a tablespoon of filling at a time on the sheet, about 1 1/2 inches to 2 inches apart, in the center of the bottom half of the pasta sheet. Use your finger to run water along the bottom edge and in between each dollop of filling, and fold the top half of the pasta sheet over to cover the bottom, lining up the edges if you can. Use the side of your palm to press the two halves together, working out the air bubbles as you can. Once your filling is secure inside the pasta, use a knife to cut the raviolis and trim the edges. Repeat with remaining dough and filling. While you are assembling, take care to cover the finished raviolis so they don't dry out. I tossed my in flour then lined them up on a wax paper covered cooling rack to freeze in an even layer.

When you're ready to make the raviolis, heat your olive oil over low heat with the sliced garlic, and cook until the garlic has turned golden and soft. Remove with a slotted spoon and set aside. Add the sliced sage leaves to the garlic and cook until they are crisp. Remove with a slotted spoon and set aside with the garlic.

Boil a pot of water to cook the raviolis, and salt generously. Toss your raviolis in (We did 8 per person, which was about perfect) in the water and cook gently, in batches, reserving them in a small bowl as they are cooked through, which takes about 3 minutes.

Take about 1/2 cup of the pasta water and add to the pan with the oil, turning up the heat and simmering to emulsify. Toss the water and oil in the pan to help the emulsification along. Add the cooked raviolis, reserved garlic and sage to the pan and toss several times to coat the raviolis with the sauce. Serve with a sprinkling of parmesan over top and enjoy immediately!

Wild Rice and Friends

I first made this salad out of Food and Wine 3 years ago, and I have faithfully returned to it every 6 months or so since then. Probably because it uses some of my very favorite ingredients - wild rice, chickpeas, raisins, sliced almonds, and it introduced me to this wonderful curry-flavored dressing, sweetened with honey, and given a little kick by a generous pinch of cayenne.



I still remember the article this recipe came from too - it was about a couple that had moved to Texas to escape city life, and all the recipes in the article looked wonderful. There were two other grain salad recipes, that are still on my to-try list.

Wild rice is such a treat - it's chewy and light, with an earthy taste that is a perfect base for all sorts of wonderful additions - dried fruits, nuts and seeds, smoked meats, and flavorful dressings. This particular salad fits in beautifully at the fall table, with it's muted colors and warm flavors. The original recipe calls for ham, but offers sliced almonds as an alternative, which I always use, because the salad stays longer in the fridge that way, and I always have some sliced almonds laying around.



I had this salad for lunch all week long, which my Butternut Squash Soup, and they made quite a pair for the first chilly week of fall, here in North Carolina. This salad is open for all sorts of happy experimentation - cranberries, whole smoked almonds, or even some roasted shallots... really, you could do anything with it your little heart desires. The dressing is versatile and delicious, so ladies and gents, get out your apron and get busy.

Wild Rice Salad with Chickpeas and Almonds
Food and Wine, June 2003

1 ½ cups wild rice (10 ounces)
Kosher salt
2 ½ tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon ground cumin
Pinch of cayenne pepper
¼ cup extra-virgin olive oil
1 19-ounce can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
¼ lb. smoked ham, diced (optional)
1 large handful sliced almonds
4 small scallions, white and light green parts, thinly sliced
¼ cup golden raisins (I used currants this time around)
Freshly ground pepper
Hot sauce (Cholula - is there any other brand worth using?)

Fill a large saucepan three-quarters full of water and bring to a boil. Add the wild rice and 1 tablespoon of salt and simmer over moderate heat until the rice is tender and most of the grains have just split, 50 minutes. Drain and rinse the rice under cold water, then drain again.

Meanwhile, in a large bowl, whisk the lemon juice, vinegar, mustard, honey, curry powder, cumin and cayenne. Add the olive oil and whisk until combined. Toss in the chickpeas, ham, scallions, raisins and wild rice. Season the salad with salt, pepper and hot sauce, transfer to a bowl and serve.

Serves 6

Inspiration for a New Season

I adore fall, and the change that it brings. The cooler air seems to bring with it a sense of renewal that I find more intense than the spring. After a long, hot summer, I cannot wait to pull out my sweaters, trade my iced coffees for warm lattes, and to treat myself to all the wonderful foods of fall. Warm stews and soups, roasted squash and parsnips, pies and delicious warm breakfasts of oatmeal are all the ultimate comfort foods to me. I feel inspired and reflective in the fall. The slower pace and softer light offer a beautiful new perspective.



We were lucky enough to get a little cooler weather right in time for the beginning of September, and although I know we have more hot weather ahead of us here in the South, my mind and body are already set in the new season, and so I've begun cruising through my cookbooks and magazines, looking for my inspiration for these next few months in the kitchen. I pulled out this recipe from Gourmet last month, and the soup is a perfect transition from summer to fall. It uses the last of the tomatoes reddened in the summer sun, or, if you're like me and you already exhausted your supply, go ahead and use canned tomatoes. I can guarantee the results are just as tasty.

This soup is satisfying without being heavy. With a salad or a slice of bread, it would make a great lunch or light dinner.

Provencal Tomato Soup with Rice

2 lb tomatoes (or substitute 1 28-oz, and 1 14-oz can of whole, peeled tomatoes, de-seeded as instructed below)
2 medium onions, halved lengthwise, then thinly sliced crosswise (2 cups)
1 medium carrot, coarsely grated
1 celery rib, finely chopped
4 large garlic cloves, finely chopped
3 (3- by 1-inch) strips fresh orange zest, finely chopped
1 teaspoon finely chopped fresh thyme
Scant 1/4 teaspoon dried hot red-pepper flakes
1/4 teaspoon fennel seeds
1 Turkish bay leaf or 1/4 California
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
3 cups water
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
Pinch crumbled saffron threads
1 to 2 teaspoons sugar
1/4 cup long-grain white rice
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil


Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.

Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.

Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.

Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron, and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and stir in parsley, basil, and sugar and salt to taste.

Makes 4 to 6 servings.

Mediteranean Bean Panzanella

Dustin and I have grown terribly fond of panzanellas. So easy, so versatile, and healthy to boot. It's the perfect summer meal, when you get home from work and would rather sit outside, sipping a beer than throw something together for dinner. And, since it's just the two of us, and I have a weakness for purchasing delicious artisinal bread, which we can never finish, we always have leftover bread laying around. And people, if I made bread pudding everytime we had leftover bread, my pants would no longer fit.

The first time I made panzanella was actually only a few months ago. I tore out a recipe card from Martha Stewart for a Meditteranean Panzanella, with green beans, olives, red onion, and feta. From that point on we were hooked. I've made a few panzanellas since then, but the one that we had for dinner last night was by far the best yet. Having some leftover flageolet beans, and the last of our tomatoes from the garden, which I roasted in the oven with thyme and garlic, dinner was practically made before I even started.

Hopefully you'll make this, or use it as inspiration to create your own panzanella. Although it's usually considered a summer dish, I've already been envisioning fall versions, with roasted squash, or some roasted peppers, or maybe even a variation with some steak and blue cheese. If you love beans though, absolutely give this a try. I totally adore beans, and this was meal perfection for me.

Mediteranean Bean Panzanella
Serves 2

For Dressing
2 Tbsp good-quality olive oil
2 Tbsp red wine vinegar
1 tsp Dijon mustard
Salt and Fresh Ground Pepper

For Salad
1 1/2 cups beans, preferably a soft-textured white bean
1/2 cup roasted tomatoes
1/4 red onion, thinly sliced
8 oil-cured black olives, chopped
Handful of flat-leaf parsley, chopped
Feta or goat cheese for garnish, optional

2 Thick slices good-quality bread, cut 1-inch thick

Preheat your oven to broil. In a large bowl, combine the ingredients for the dressing, mixing well to emulsify. Toss the onion, and olives in the bowl, and let sit while you prepare the rest of the salad.

Warm the beans and roasted tomatoes in a small saucepan (drain and rinse if using canned; add a splash of olive oil or chicken broth to moisten) over medium-low heat. In the meantime, place your bread slices under the broiler, and toast evenly to a golden brown on both sides. Remove from the oven.

Add the beans and tomatoes to the bowl with the dressing, and toss gently to combine. Cut the bread into 1-inch cubes, and add to the salad, along with the chopped parsley. Toss gently again, to thoroughly mix ingredients and moisten the bread with the dressing.

Divide the salad among 2 bowls and top with cheese if desired.

Tortilla

Once again, I find myself posting about my memories of Spanish Food. How strange, since I rarely find myself thinking of the time I spent in Spain. My time in Spain has clearly embedded itself in me through culinary means, which is laughable, since upon my return home from Spain, I lamented to friends and family alike that the food in Spain was pretty boring.

In the south of the country, there is a stubborn adherence to all things traditionally Spanish. The list of tapas bar standards is short, and like any culture, the Spanish have their own classic cuisine based on what was available to them locally, and throughout the years, this cuisine is relied upon to help celebrate the unique heritage and tradition of the Spanish people. Simple grain and bean stews, soups and salads, cured and stewed meats, and plenty of rich egg tortillas were offered on every corner, and these are the dishes that taste of Spain to me.

A Spanish egg tortilla is a rich mixture of eggs, potato, and onion, most traditionally, with the occasional addition of roasted peppers, cheese, or chorizo. Plenty of olive oil contributes to the satisfying texture and mouthfeel of the tortilla, and with a simple salad alongside, it makes for a delicious light dinner. The taste of a tortilla is simple and earthy, sweet with the taste of sauteed onions and potatoes. If you've ever spent time in Spain, this recipe will transport you right back to those streetside tapas bars, drinking Spanish wine and nibbling on Manchego cheese. The taste of this tortilla is Spain, through and through.

Potato and Roasted Bell Pepper Tortilla
Recipe courtesy of Williams Sonoma

3 tablespoons olive oil
1 red onion, thinly sliced
3 teaspoons salt
¾ lb. Yukon Gold potatoes, cut into julienne
¼ inch thick
6 eggs
1 cup grated dry jack or Manchego cheese
½ teaspoon freshly ground five pepper blend
2 roasted red bell peppers, peeled, seeded and
cut into strips 1/4 inch wide

In a 10-inch nonstick fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and 1 tsp. of the salt and cook, stirring occasionally, until soft, 5 to 6 minutes. Transfer to a small plate.

Return the pan to medium heat and warm 1 Tbs. of the oil. Add half of the potatoes and 1/2 tsp. of the salt and stir to coat the potatoes evenly. Cover and cook for 2 minutes. Stir again, cover and cook until the potatoes are soft and golden brown, 2 to 3 minutes more. Transfer to a separate plate. Repeat with the remaining 1 Tbs. oil, potatoes and 1/2 tsp. of the salt. Wipe out the pan with a damp paper towel and set aside.

In a large bowl, whisk together the eggs, cheese, the remaining 1 tsp. salt and the pepper blend. Add the onion, potatoes and bell peppers and stir to evenly distribute the ingredients.

Set the fry pan over medium heat, pour in the egg mixture and partially cover the pan. Cook for 6 to 8 minutes. Shake the pan gently to loosen the tortilla. Invert a large plate on top of the pan and invert the pan and plate together. Lift off the pan, letting the tortilla fall onto the plate; be careful as some uncooked egg may spill out. Slide the tortilla, cooked side facing up, back into the pan and cook, uncovered, for 5 minutes. Flip the tortilla out onto another plate and let cool to room temperature. Cut into slices and serve. Serves 6 to 8.


Notes:

I became tired of standing over the stove and opted for baking the tortilla in the oven, instead of on the stovetop. If you would prefer to do so, preheat your oven to 350 degrees while you're finishing up the potatoes, pour the egg mixture into a 9-inch pie dish, and bake for about 30 minutes or so. Check the tortilla while baking; it should be firm to the touch, and it will have browned on the edges slightly.

The Ghost of Freshman Past

When I was a freshman in college, I subsisted solely upon Grape-Nuts, Veggie Burgers, Grilled Cheese and Tater Tots. Oh, what a happy day Grilled Cheese Day was! I had friends that would eat 5 or 6 at a time! Occasionally, the cafeteria gods would smile upon us suffering underclassmen, and they would proclaim that we should be served something different....something healthy, but tasty....and they would serve us Stuffed Peppers. In Kittridge Hall, they would stuff green peppers with couscous and vegetables...they were a little boring, so I'd always top them with whatever soup or pasta sauce was offered that day. Dorm room living wasn't glamorous, but it sure was easy, wasn't it?

I would hardly say that stuffed peppers were ever a favorite of mine, but in the dredges of a freshman diet, they create an excitement that is surpassed only by a meal eaten OUTSIDE the dorms. This is no shining introduction to our recent dinner of Stuffed Peppers with Spicy Collards and Scallion Pilaf, but it is the truth. Stuffed Peppers have a pretty homely reputation, and it is for good reason. Vegetarian versions still carry with them that 70's veggie vibe that scares most people away from "vegetarian" eating. BUT, if something is good, and it happens to be meat free, then most people will gladly forget their carnivorous ways.

Dustin and I don't eat meat that often, and it's especially easy to forgo eating meat during the summer, when there is produce knocking down the door, and taking over the refrigerator. Lately we've eaten some fantastic vegetarian meals, like Zucchini and Corn Enchiladas, from Fields of Greens, Mediterranean Panzanella from Martha Stewart, and Linguine with Parsley-Mint Pesto, from this month's Food and Wine. These stuffed peppers came from Food and Wine as well, and were featured in their regular Well-Being section, in an article about cookbook writer Celia Brooks Brown. I changed the recipe according to what I had on hand, and added a quick yogurt sauce flavored with chives, lemon juice, honey and cayenne pepper. It turned out to be a delicious and virtuous dinner, which I love, because it left plenty of room for dessert. More on that later.



I'd say that stuffed peppers are the the most flexible dish in the world - add whatever you have in your fridge, but just make sure you add some texture and some serious flavor, or they can turn out a little bland. I'd also recommend cooking them long enough that the peppers get really nice and soft... if they are still a bit toothsome, they will lack depth of flavor. It is helpful to make the stuffing ahead of time, if you want to cook this on a weeknight, because of the long cooking time.

Stuffed Peppers with Spicy Greens and Scallion Pilaf
Adapted from Food and Wine, Celia Brooks Brown, Aug 2006

1 1/2 cups short-grain brown or white rice, rinsed and drained, cooked according to package directions
3/4 lb Swiss Chard or Collards, trimmed, ribs discarded
1/4 cup extra virgin olive oil
6 medium scallions, thinly sliced
2 garlic cloves
3/4 teaspoon tumeric
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 medium tomato, diced
3 tablespoons currants, soaked in white wine if desired
3 tabelspoons pine nuts, toasted
Fresh lemon juice
Salt and Pepper
4 Yellow or Orange Peppers
1 cup veggie or chicken broth, or 1/2 broth, 1/2 white wine

For Yogurt Sauce
1/2 cup Greek yogurt
2 tablespoons minced chives
1 tablespoon lemon juice
1 tablespoon honey
pinch of cayenne

Preheat oven to 400 degrees.

In a large skillet, heat 1/2 inch water to a boil. Add the chard or collards and cook until tender, about 2-3 minutes. Drain and let cool, then squeeze dry and coarsely chop.

Heat the olive oil in the same skillet over moderate heat. Add the scallions and garlic and cook until softened and fragrant. Season with salt and pepper, and then add the spices and cook, stirring, another 2 minutes. Deglaze the pan with a little white wine, if you happen to have some on hand, or in hand! Add the chard and currants and cook until the liquid evaporates. Add the chopped tomato and cook a few minutes longer. Remove the skillet from the heat and add the cooked rice. Squeeze a few tablespoons of fresh lemon juice over the mixture. Season with salt and pepper.

Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops. Stand the peppers in a baking dish that will hold them snuggly, and pour in the broth (and wine if using). Cover tightly with foil and bake 1 hour, or longer, until the peppers are tender. Serve warm or at room temperature.

Lake Food

I grew up in the Midwest, where thousands of families flock to the closest body of water on weekends and holidays alternately to relax, and punish themselves with all sorts of water sports, which leave them groaning and aching on Monday mornings. Spending the entire day baking in the sun, with the sound of boat engines and waves lapping in the background, and the complete exhaustion that comes at the end of a day at the lake, is one of my fondest childhood memories.

And what would a fond memory be without some reference to the food that was enjoyed during those blissful times? There was a tiny place on the lake where we boated, and now have a lake house, which we called "McGoos". The origin of this name is somewhat of a mystery, since the actual name is "Gordy's", but we like the name, and so that's what we call it. We would pull our boat up to the dock in front of McGoo's, hop onto the scorching deck, high-step it the 30 feet or so to the inevitable line forming outside the tiny shack that is McGoo's, and wait in line, discussing whether it would be a hamburger, hot dog, or a soggy that day. For those of you unfamiliar with a Soggy, it is a an ode to what the Midwest does best; simple comfort food. Some cubes of leftover french bread (more likely italian beef buns) are drenched in Au Jus, and covered in a layer of mozzarella cheese, which is toasted until hot and covered with golden bubbles. There is nothing sexy or terribly attractive about a soggy, but in the world of comfort food, it reigns supreme.

When we were invited last week to spend the weekend at our friend Josh's family lakehouse, we wanted to bring something along that would sustain us all for the weekend - a snack that everyone would enjoy, and that was easy to make. Nowadays, there are so many things that I like to call Lake Food, I've realized that this classification falls upon anything that tastes even more delicious eaten in the sun, accompanied by an ice cold beer. We decided to make Black Bean Salsa, which is our becoming a classic in our house, because you can make a gigantic bowl, and feast upon it for days.



This salsa is like a meal...chock full of beans, avocado, big chunks of tomato, and corn, it is deeply satisfying, and tastes delicious atop a salty chip, washed down with a fine American brew. This salsa happens to be Dustin's specialty, and he never cooks from a recipe, so I'll give general measurements, because really, everything is to taste. After two full days of wakeboarding, toasting ourselves in the sun, and emptying our gigantic cooler of beer, the salsa was gone, and we were sun-kissed and exhausted - a wonderful way to end a weekend.

Black Bean Salsa

2 cans black beans, rinsed and drained
2 ears corn, either boiled or roasted
2 large or 3 medium tomatoes, cut into small chunks and drained
2 firm-ripe avocados, cut into medium chunks
1 red onion, diced small
3 garlic cloves, minced
2-3 limes
1 bunch of cilantro
Olive oil
Red wine vinegar
Salt and pepper

Place the black beans into a large serving bowl. After the corn has cooled, cut the kernels off the cob and add to the black beans, along with the tomatoes, red onion, and garlic. Toss to combine.

Drizzle the mixture with olive oil and about 2 tablespoons of red wine vinegar, or to taste. Squeeze the limes over the mixture, and season with salt and pepper. Let the mixture sit for about fifteen minutes before tasting for seasonings again.

You can wait until just before serving to add the avocado chunks and chopped cilantro, but we add it all at once - after awhile the avocado will start to break down, but it usually last a full day or two before that happens.

Also keep in mind that you can add anything you think would be tasty to this salsa - it's as flexible as you are. We added fresh basil and mint from our garden this time, since we have an abundance of both!

To All the Corn I've Loved Before

This entry is for all the corn lovers out there. And for my lovely friend Nicki. She, like myself, can appreciate a good dose of cornmeal now and then. Maybe it's because I was raised in the Midwest, or maybe my mom ate a lot of corn while I was in the womb, but more likely, I am addicted to corn because it's sweet and tasty, and it appears in so many culinary guises that you could eat it every day and never tire of it. I will of course mention that there is one corn product I avoid at all costs; high-fructose corn syrup. The evils of this substance are widely known, so I will not bore you with my opinion on the matter.

While most people would dare not deny that corn on the cob, in the sweet days of late summer, is one of life's great pleasures, I'd like to draw your attention to the oft-underappreciated grain, cornmeal, and more specifically, the stone-ground variety. The difference between supermarket variety cornmeal and stone-ground cornmeal is that the stone-ground still retains the germ of the dried kernel, which translates to greater flavor, and a better nutritional profile.

This weekend Dustin and I decided to cook up a good old Southern meal, featuring barbequed chicken, greens with vinegar, and Vermont-Cheddar Spoonbread; a recipe I've had marked in my Best of Cooking Light cookbook since I got it 3 years ago. I might have chosen to accompany the meal with one of my favorites, Cornlight Bread, or the excellent Fresh-Corn Polenta I made last week, but I was in the mood to dabble in the unknown....and I'm glad I did. The spoonbread had all the best qualities of cornbread, but was light and slightly eggy, making a savory companion to the chicken and greens.




Vermont Cheddar Spoonbread
Adapted from Cooking Light

Cooking spray for dish
1/2 cup plus 2 teaspoons cornmeal, preferably stone-ground
1 1/2 cups skim milk (or 2%)
Salt and Pepper to taste
1 large egg, lightly beaten
2 large egg whites
1/2 cup (2 oz) shredded sharp Vermont Cheddar, (Parmesan or Asiago would be great, too), or more to taste
Chopped fresh herbs, such as chives, optional
Fresh Corn Kernels, optional

Preheat oven to 375 degrees.

Spray a one-quart souffle dish with cooking spray and sprinkle evenly with 2 teaspoon cornmeal.

Combine 1/2 cup cornmeal, milk, salt, and black pepper in a medium saucepan, and cook over medium heat 5 minutes or until thick, stirring constantly. Remove from heat.

Gradually stir 1/2 cup hot cornmeal mixture into egg yolk, and add to remaining cornmeal mixture, stirring constantly. Pour into a large bowl; cool completely.

Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites and cheese into cornmeal mixture, and any additional herbs or vegetables. Spoon batter into prepared dish. Bake at 375° for 1 hour or until puffy and browned. Serve immediately.

Serves 4, or 2 people who really love corn.