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Fresh Corn Galette with Goat Cheese, Zucchini, and Thyme

I actually made this last year, right at the tail-end of summer.  You know that time when there are like 7,000 pounds of zucchini, and the corn is just perfect but it’s like the last week of corn season??

Summer corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

And then I accidentally sat on it too long, and then it just seemed mean to post it in the late fall when you couldn’t get yummy fresh zucchini and corn to make it.  So I’ve been patiently sitting on this recipe for several months, waiting for summer to roll around once again.

Summer corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

Nom nom nom.  It looks fancy, but it really isn’t a difficult recipe.  The only thing that’s a bit of a pain is making pie crust, but you can just buy it pre-made if you don’t want to deal with it.  Add a glass of cold white wine and you have a summer masterpiece.

Summer corn galette with goat cheese, zucchini, & thyme...summer recipe perfection, looks fancy but is easy to make

The combination of the tangy goat cheese, the fragrant herbs, sweet corn, and then mellow crunch of zucchini is sublime.  This is summer perfection. [Read more…]

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Creamy Charred Corn & Leek Fettuccine

Garrison Keillor (he of Prairie Home Companion notoriety) famously said, “Sex is good, but not as good as fresh, sweet corn”. Corn is one of those hallmarks of summer for me. I grew up in the middle of nowhere in Kansas, and my grandma always had a giant garden—well, somewhere between garden and field—just for corn. All the aunts and cousins would get together for a few days and pick corn, shuck it, blanch it, and cut it off the cob for preserving. But we’d always save the best ears for eating right away, rolled in butter and lightly salted. That sweet, juicy pop of kernels is synonymous with summer for me.

Creamy Charred Corn & Leek Fettuccine

With my surgery happening in the middle of the summer (and all the preparation that came before it), I feel like I’ve kind of missed out on summer, particularly the glut of zucchini, tomatoes, and corn that usually accompany the hot months. Right before I left for Colorado a couple weeks ago, I realized that the entire summer has passed by and I hadn’t made a single dish with fresh sweet corn. Which is totally unacceptable. So this is like the last hurrah of summer!

creamy charred corn & leek fettuccine corn kernels2

This is actually an adaptation of two different pasta recipes I’d pinned, this one from A Cozy Kitchen, and this one from Pinch of Yum. Each featured charred sweet corn as the primary ingredient, but one focused more on fresh fennel, tarragon, and clams (which I don’t eat) while the other had chipotle and cilantro (which are definitely not my style) but a sauce process I liked. This recipe has some elements of each, but I made several changes as well.

Creamy Charred Corn & Leek Fettuccine close

First, I added leeks as the flavor base for the sauce.  I actually wanted to use shallots opposite the corn, but the store was out so I let the leek pinch-hit. They have a great, subtle flavor when sauteed and then partially pureed. I didn’t have fresh tarragon, but used dried instead. I added the charred corn to the sauce (and would recommend lightly pureeing) as well as just tossing the whole, charred corn kernels with the pasta.

creamy charred corn & leek fettuccine corn raw

As you might imagine, it features a lot of this.

creamy charred corn & leek fettuccine leek garlic

And some of this. [Read more…]

Tomato Grilled Chicken with Barley Corn Salad

I couldn’t quite figure out what title to put on this post, because “tomato grilled chicken” just sounds weird, and “barley corn salad” doesn’t exactly scream “party in your mouth”. But trust me, this dish is not at ALL weird, and is TOTALLY a party in your mouth.

chicken barley corn salad finished closeup

This was my first time cooking barley, and I was a little nervous. It turned out well, though I didn’t quite follow the instructions and forgot to drain the barley (I just kept cooking it til the water evaporated).

chicken barley corn salad chicken grilled2

The chicken was interesting but didn’t try to overwhelm everything else, and was super moist. I was worried that it would dry out because I had to cook mine longer (accidentally bought the super fat chicken breasts), but it kept the juice in very well.

chicken barley corn salad finished

And wow, barley was a revelation! It just had this amazing texture—chewy and nutty, which paired perfectly with the crunchiness of the onions and corn, the juiciness of the tomatoes, and the creamy avocado. [Read more…]

Summer staple (Corn & Black Bean Salsa)

I originally got this “recipe” (in quotes because the word implies consistency) from my awesome friend Casey, who brought it to a Mexican-themed summer get-together we had with friends. I was immediately smitten because it didn’t include 1) green bell pepper, 2) hot peppers, or 3) cilantro. I’m just not that fond of those ingredients, and finding a salsa without them is quite difficult. However, that’s not to say this salsa CAN’T include them—its beauty is in its versatility. I’m pretty sure I’ve never made it the same way twice (let’s face it, mostly because I can never remember how).

So I’m just going to give you the guidelines and some other thoughts on how to adapt. You’ll have to play around with it to figure out how you like it best. People seriously scarf this, and rave about it every time I bring it somewhere.

[Read more…]

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