Good Eats

corn-fed

claudiaAugust 20, 2013Good Eats

Farmers markets are overflowing with corn right now and what we bought last weekend was some of the freshest, most beautiful corn we’ve seen in a long time. Must be all that rain. 🙂

Anyway, here’s a fun salad recipe from the new Keepers cookbook by Kathy Brennan and Caroline Campion. We made it last weekend for a cookout at our place and there was nary a kernel left in sight. Celebrate the seasonal bounty with this easy recipe. You may find yourself making it over and over again.

A Most Delicious Corn Salad

To make:

3 cups fresh corn kernels (about 4 large ears)

6 radishes, thinly sliced

1/3 jalapeno, seeded and ribs removed, finely chopped

3 tbsp fresh lime juice

2 tbsp coarsely shopped cilantro leaves

1-2 tbsp olive oil

Combine all ingredients in a medium bowl and season with fine sea salt to taste. Can be stored (covered) in fridge for 1 day. (We served it with a roasted pork BBQ pork butt, homemade jalapeno cornbread and fresh cantaloupe.)

Pear-It Forward

Making Biscuits in the Black Belt

The best little rib joint in Alabama

brunch ideas

claudiaAugust 6, 2013Good Eats

Buckle – An old American term for a simple, single-layer cake made with blueberries or other berries. (Barron’s Food Lover’s Companion)

Blueberry & Peach Buckle

Ingredients

1 3/4 cup all purpose flour

2 tsp baking powder

1/2 tsp fine sea salt or table salt

1 stick unsalted butter, soft

1 cup packed light brown sugar

1 large egg, room temperature

1/2 tsp pure vanilla extract

1/2 cup low-fat sour cream

4 ripe, peeled peaches, cut up (about 4 cups)

2 cups blueberries

1/3 cup slivered almonds (optional)

Instructions

Heat oven to 350 degrees.

Lightly grease 8×8 glass baking dish.

Whisk together flour, baking powder and salt in medium bowl; set aside.

In large bowl, beat brown sugar and butter together until light and fluffy, about 2 minutes.

Beat in the egg and vanilla.

Add half of the flour mixture, then sour cream.

Add remaining flour.

Fold in peaches and blueberries and stir; batter will be thick and full of fruit.

Fold batter into baking dish and sprinkle with almonds.

Bake approx. 1 hr (depending on your oven) but test at 50 min. with toothpick or knife.

Let cool slightly.

Serve warm for a delicious breakfast cake!

Recipe adapted from Real Simple.

Pear-It Forward

Making Biscuits in the Black Belt

The best little rib joint in Alabama

‘sweet’ neighbors

claudiaJuly 17, 2013Friends, Good Eats

One of the best parts of summertime is when our neighbor Barbara’s honey comes in. And this year’s batch – harvested from a wild hive they found and moved to their farm – is even better than the last!

Pear-It Forward

Making Biscuits in the Black Belt

High on Pie

Lessons in Beekeeping

mexico in a jar

claudiaJune 14, 2013Family, Good Eats

Mike is always in search of the perfect mole and we’re still on that journey. But according to some reviews, these sauces from Bunches & Bunches in Jackson Hole, Wyoming, might just do the trick. Wrapping them up now for Father’s Day. Shhhhhhhhhh.

Available at Bunches & Bunches or through Dean & Deluca.

24 hours in hudson valley

claudiaMarch 26, 2013Good Eats, On the Road

By luck, we had the chance to visit Hyde Park, NY as part of a recent biz trip. Hopped in a rental car and drove 2 hours north along the Taconic State Parkway to the Hudson Valley. It wasn’t nearly long enough, that’s for sure, but enough time to whet our appetites for a longer stay in the future. Here are a few highlights to share from that quick trip. If you haven’t already, go!

An overnight stay at Journey Inn, a sweet B&B run by sisters Diane and Michele. This year is their 15th anniversary of hosting friends, and soon-to-be friends, and they’re celebrating by sharing some of their guests’ favorite dishes over the years. (See end of this post for their strawberry muffin recipe.)

A magically foggy morning visit to the Vanderbilt Mansion, a Gilded Age ‘country palace’ built in the 1890s, featuring a jaw-dropping view of the mighty Hudson River and the distant Catskill Mountains. Incredible.

Springwood Estate, the home and final resting place of Franklin D. and Eleanor Roosevelt.

A magnificent dinner at Bocuse Restaurant, named after legendary chef Paul Bocuse, considered one of the most important chefs in history. Newly inspired French cuisine is the essence of this great restaurant — staffed by CIA students. Read more…

And a nice surprise from CIA President Tim Ryan — an autographed copy of ‘Gourmet Meals in Minutes.’

Learn more about these and other local attractions at HistoricHydePark.org.

Another great site worth visiting: HudsonMadeNY.com.

Strawberry Muffins

Sift together:

3 cups all-purpose flour

1 tsp baking soda

1 3/4 cup granulated sugar

3 cups (one small basket) sliced strawberries (small pieces)

1/2 cup chopped slivered almonds (optional)

Whisk together:

4 beaten eggs

1 1/3 cup vegetable oil

4 tsp grated lemon zest

To make:

Heat oven to 350 degrees. Grease 24 muffin cups. Mix dry mixture with eggs, oil and berries with almonds. Stir until just combined. Fill muffin cups and bake 20 minutes or until toothpick comes out clean.

Muffins freeze well. Recipe courtesy of Journey Inn Bed & Breakfast.

Making Biscuits in the Black Belt

tag, you’re ‘it’

adorable little places

farm fare, la-style

Cerakko Farm

corn-fed

Related Posts