Summer

roastedcornblackbeansaladThis recipe for Roasted Corn and Black Bean Salad is brought to you by the fresh corn, leftover cotija cheese and a can of beans. And that lazy feeling that strikes during the Summer for something delicious yet easy. Like most everyone, I love fresh corn. Eight ears for 2 dollars? Sold!

When corn is sweet it's a cinch to prepare. In addition to adding it to a salad, my other favorite ways to prepare it are making corn chowder (I make a different version just about very time) and on the cob, slathered with mayo and dredged in crumbled cheese served with a wedge of lime.

While corn should be cooked soon after picking or purchasing, cotija cheese is the exact opposite. I bought cotija for some recipe or another and found the leftover cheese lasted and lasted. Like other Mexican cheeses, it's inexpensive, and easy to use. Cotija is a crumbly cheese, less salty than feta, but a little goes a long way. The beans in this recipe make the salad feel hearty and substantial. I suppose you could make it with canned or frozen corn all year round, but it really feels like a Summer dish to me. 

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tart.strawshort.cup_.1sm.jpgLast week I hosted a cooking class with my friend, “J”.  Each year we donate a cooking class to our school’s auction and this years theme was “Little Bites”.  I wanted to not only come up with recipes that one could eat at a small cocktail party, but also, give ideas that could made in a few minutes, using pantry staples.

 It took me a while to motivate, but once I did, it all came together.  ”J” was in charge of cocktails, cheese + nuts, and setting the perfect environment.  We collaborated on the menu and I typed up the market list. 

Our little bites theme carried through to dessert.  I made a double batch of dough so I would have room to play with it.  I made a batch of these little cups.  But they failed. I started to get a little nervous because I kind of procrastinated and waited until a few hours before the dinner to bake these off.  

I baked off a batch of traditional style shortcakes which came out perfect.  Eli tested and gave the thumbs up. I went back to the drawing board. 

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redpotatosaladMemorial Day weekend has become synonymous with the beginning of summer and usually celebrated with barbecues, outdoor gatherings, or some kind of pre-summer fun.

A great side dish to almost any outdoor menu is potato salad. This version uses a mustard vinaigrette rather than mayonnaise to bind the ingredients - it’s lighter and the abundance of fresh herbs gives it great flavor – and it will hold up a bit longer on a warm summer day.

“Fines herbes” (fēn-ˈzerb) is a classic combination of herbs that is commonly found in French cuisine and usually include fresh parsley, chives, tarragon and chervil. leaves (If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon)

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icecream.whitechocoWe are so glad it's summer. Beach camp, sleep away camp, art camp, baseball camp, days at all the Los Angeles museums, road trips, days spent in our p.j.’s, and lots and lots of long bike rides.

I love not being on a schedule. All four of us need these 78 days and they couldn’t have come soon enough. From September to the end of June, life is hectic, riddled with schedules, and not so flexible. Summer is the antithesis of this and summer is what we long for.

Using pantry staples, left over egg yolks and jar of homemade caramel sauce, Eli and I stirred and churned and came up with an ice cream inspired by David Lebovitz. Using his basic white chocolate ice cream recipe, we swirled in the caramel sauce and added some candied pecans.

Super rich but super good!

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porkstraberriesStrawberry season is in full swing across most of the country, so chances are you're buying lots of them. You are, aren't you? Then that also means you likely have a few soft or slightly bruised berries -- good enough to eat but not pristine enough to showcase on the top of a strawberry shortcake.

Well I'm not going to suggest you use them to make sweet jam or a smoothie (though I love both). I'm going savory with strawberries. That's right. If you've never paired strawberries with meat, then expect to be wowed.

Succulent strawberries and creamy mango are enhanced with aromatic anise seed in this simple yet flavorful salsa. The fruits' sweetness provides the perfect balance to the savory, buttery flavor of the pork tenderloin.

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