Summer

redcornNotice anything unusual about this corn? No, it's not some nifty Photo-Shop-Curves technique. It's real red you're seeing. That's no ordinary ear of corn. That's an ear of edible red corn.

In the U.S. we typically refer to colored corn as "Indian corn" since Native Americans were the first people to grow corn in the New World. When European colonists came to the New World, they referred to corn of all colors as "Indian corn" to differentiate it from other grains such as wheat and rice. Over time, white, yellow, and bi-color corn replaced colored corn in people's diet, and colored corn became ornamental.

So what makes red corn red? Like red pomegranates and purple grapes, red corn derives its color from anthocyanins, or health-promoting antioxidants. This means that it's both more visually appealing and healthier than traditional corn.

As for texture and taste, red corn has slightly crunchier kernels and an earthier flavor. That's why in this recipe for Red Corn with Cilantro and Cotija Anejo Cheese, I added a touch of sugar. Acidic lime, salty Mexican cheese, and savory cilantro add complexity without masking the corn's unique flavor.

Read more ...

watermelondaiquiriLast weekend we found ourselves sipping on these. It's not like the weather was nice enough in any way, that it would have warranted having such a cool and refreshing cocktail. But the watermelon has been so sweet and I bought so many of those baby seedless ones at the store, I had to do something with them!

I've also always associated the daiquiri as being a frozen drink. However, after a little research, it's really the name for a family of cocktails whose main ingredients include rum, lime and sugar. Maybe I'm just feeling like I'm still on vacation in Florida, close to where the daiquiri became well known.

Story has it the daiquiri was invented by an American mining engineer who was in Cuba during the Spanish-American war. There is an iron mine in Cuba named daiquiri as well as a beach....hmmm, sounds like we have a connection. Miner...working in an iron mine...needs a drink after work...has only these ingredients in the pantry...proclaims it the daiquiri...shares it with all his friends...gains worldwide popularity? Are you feeling the connection?

Anyway, enjoy this drink, it was no nice to sip on!! This could also be made without the alcohol if you choose, making it a great option for any guests who might not be drinking. It would still taste great.

Read more ...

From the Los Angeles Times 

40347037.jpg Quite frankly, persian mulberries often don't look like a fruit so sought-after that farmers have to hide them behind the counter. They can be fairly small, like malnourished raspberries, and so fragile that they frequently look a little dinged up from being picked. But Persian mulberries have an intoxicating effect on some people. A friend tasting her first one clapped her hand to her mouth and exclaimed, "This tastes like my grandfather's garden!"

Because they're so sought-after, more farmers are planting them, and some farmers who grew them before are expanding their orchards. They're certainly not yet commonplace (or cheap!), but at farmers markets you are starting to see them out on the table, instead of hidden away for the select few. If you've never had one, a Persian mulberry is intensely sweet, but with a nice, balancing acidity. The flavor is almost wine-like in its complexity. They're so good that I think it's a waste to cook them: Serve them in shortcake, on a biscuit with whipped cream, or freeze them into ice cream. 

Read article...

Kansas-City-BBQ-SauceWe are big barbecue lovers over here, ribs, pulled pork and brisket make for an amazing meal. But the sauce has to be right. Like perfection. Sometimes I crave my tangy-vinegar based Eastern Carolina Barbecue Sauce. But lately I’ve been wanting something sweet with a little bit of smoke on the side.

Kansas City Style Barbecue Sauce is known for its balanced sweet-smoky-spicy flavor. It can be hard to achieve since the sweetness can easily overpower the other flavors. However, I’ve been playing and tweaking and I think I’ve finally gotten it. Practice makes perfect!

The sauce is thick and somewhat dark brown. It’s powerful and ornery with lots of attitude. I love this sauce on pulled pork and all kinds of other barbecue. I have been spending a lot of time learning about all the different regional styles of barbecue, it’s fascinating and it’s not just about the sauce.

Read more ...

bluepoundcake.jpgSome things are just too good to pass up, such as the combo of blueberries and brown sugar.

And what else would be better than to combine them into a poundcake?

I adore poundcake. Love it more so. I’ve been kicking it up a notch lately with buttermilk, which I pretty much substitute for milk in most of my baking now. It gives a lift and kick and a richness to cakes especially. Honestly, because cakes NEED a bit more richness… enter gilding the lily terminology here.

Add in blueberries and your summer has just been captured in this dessert. Garnish with whipped cream, serve warm with ice cream and of course a few fresh blueberries, or toasted the next morning as the breakfast of champions!

From the blueberry fields flooding into to Middle Georgia into this Farmer’s kitchen and now on to yours, enjoy this delightful dessert!

Read more ...