RECIPE: Grilled Corn on the Cob

Grilled Corn – Husks Off

4 corn on the cob 1/4 cup sugar

You can cook them on the grill with the husks on but sometimes I prefer the taste of the corn directly on the grill. Peel back the husks and remove the excess corn silk. Some of them get stuck but if you dampen a paper towel and rub the corn it usually comes of more easily. Fill a large pot with water and stir in the sugar. Stir a few times so the sugar dissolves. Place corn in the pot and let soak for about 1 hour. Remove the cobs from the water and pat dry. Place on a grill over medium heat. Cook about 12 minutes and turn frequently. They are done when some of the kernels are browned. These can easily be done on a grill pan too.

RECIPES: Figs with Proscuitto and Goat Cheese

Figs with Goat Cheese and Proscuitto

8 Figs
4 oz Goat Cheese
Pepper
5 Mint leaves plus little ones for garnish
2-3 slices Proscuitto
Olive oil






This dish can be either served raw or cooked. The raw figs have a fresh, minimal taste ith a bit of a firmer flesh. The broiled figs are full flavored but have a much softer flesh and the goat cheese will be melted a bit too.

Slice each fig into quarters but don’t cut all the way through from top to bottom. You want them to remain in one piece but cut enough to open up and be able to be filled.

Mince up the mint leaves. In a small bowl mix up the goat cheese, mint leaves and pepper.

Slice the proscuitto into thin strips lengthwise.

If roasting them, preheat the broiler.

Spoon small balls of goat cheese into the center of the figs. If roasting, drizzle a tiny bit of olive oil over the tops and broil for about 3-5 minutes until the goat cheese starts to brown slightly and the figs get soft. Remove from the oven. Then to both the raw and the cooked figs with cheese, top with a little heap of proscuitto and top with a little mint leaf for garnish. Serve

ENTERTAINING: Lunch at Our House

SHOPPING: Halloween at Lillian Vernon

QUICK COOK RECIPE: Stromboli

Stromboli
Serves 4-6

1 can refrigerated Pizza Dough (Pilsbury)
1 cup spaghetti sauce
1/4 cup parmesan cheese
1 cup of bell peppers
1/2 cup grilled onions
1 cup cooked sausage
1 cup Mozzarella Cheese

This is a very easy and very loose recipe so you can use just about anything you have on hand. You can skip the sauce and use cheddar and ham. It can be vegetarian. You can use cooked hamburger meat with grilled onions. Or try chicken with pesto and mozzarella. I use the pilsbury pre-made pizza dough. Yes, I know... it easy to make your own. Go ahead but this is a quick cook. And feel free to cook up the sausage, onions or anything else you may want a day or two ahead.





Preheat oven to 425F. Grease baking sheet. Unroll pizza crust and pat it out to make a 10x15 rectangle. Spread a thin layer of sauce on dough. Sprinkle Parmesan cheese on top. On 1/2 the dough, layer peppers, onions, sausage and cheese on top.



Fold dough over filling; pinch the edges to seal; make small cuts into the top to vent. Bake 12 minutes or until golden. Cool slightly, slice and serve.

PHOTOGRAPHS: Morning Glories

RECIPE: Peach Compote Brulee

Peach Compote Brulee
Serves 4

8 peaches
handful of mint
3 tablespoons sugar
1/2 teaspoon ground ginger
1 1/2 cups mascarpone
4 tablespoons muscovado sugar

Preheat broiler. Peel the peaches and dice up. Chop the mint. In a saucepan add the peaches, mint, sugar and ginger. Cook until the juices are starting to release and cook off a little. Divide the compote evenly in 4 ramekins. Spoon the mascarpone cheese on top of the compotes. Sprinkle 1 tablespoon of muscavado or dark brown sugar on each. Place under the broiler and let caramelize. Serve.

PHOTOGRAPHS: Blue Hydrangea

One of my favorite shades of blue.

QUICK COOK RECIPE: Fig Tapenade and Chicken

Even though I love food and love preparing it and love serving, I don't actually always have time to cook. And if I have the time, I don't always have the energy. I think too many people automatically reach for food that is not so tasty and not so healthy in times like these. So, I am going to start posting some "QUICK COOKS". Mind you, many of them involved is not cooked by me but that does not mean they are not healthy or delicious.



I had made a large roasted chicken for supper the night before and obviously we had left overs. So for this night, I just cut the pieces we would eat and brought them up to room temperature. Sliced up tomatoes and drizzeled them with balsamic vinegar and sprinkled a little fleur de sel. then I cut everyone a few slices of a good baguette and spooned out this delicious fig tapenade. This stuff is heaven on earth - figs and black olives sounds odd at first but it is a perfect combination. Then I cut off a small chunk of a good sharp English Farmhouse Cheddar. I never turned the oven on for this meal and it took about 15 minutes to pull togethere, including setting the table and getting the boys in their high chairs.

PHOTOGRAPHS: Sonoma Grapes on the Vine

RECIPE: Artichoke Puree Bruschetta

Artichoke Puree Bruschetta

10 baguette slices
olive oil
3/4 cup pureed Artichoke Hearts
1/4 cup ricotta Cheese
salt and pepper

Heat oven to 400 Degrees. Place baguette slices on sheet and brush with olive oil. Toast until lightly golden. Meanwhile, in a bowl, combine the artichokes, cheese and salt and pepper to taste. Remove the baking sheet from the oven. Spoon the mixture onto the slices. Place back in the oven and bake for about 5 more minutes. Serve.

RECIPE: Spinach and Cheese Puff Pastry Rolls

Spinach and Cheese Puff Pastry Rolls

1 package pepperidge farm puff pastry sheets
Make anytime before and freeze the slices.2 boxes frozen chopped spinach
½ cup parmesan cheese
salt
pepper
1 container Alouette Garlic and Herb Cheese

Thaw puff pastry at room temperature for about 30 minutes.

Cook spinach. Press all water out of spinach through a sieve or a colander.

Pour in parmesan cheese and mix well.

Unfold the defrosted pastry sheets and cut along the folds.

Spread the Alouette cheese thinly on one sides of the sheets. Cut the sheets in half down the length of each section. Cut each strip in threes on the width. Place about a teaspoon of the spinach at one end of the small strip and roll lengthwise.

Place in a preheated 400 degree oven and cook for about 15 minutes or until puffed and golden. Rolls can be frozen and kept for a month before cooking.

ON FOOD: Mascarpone Taste Test

This is hardly official or thorough because I only tasted two.

I have always used Castelli because that was what they have at Bristol Farms and that is where I shop for the fancy stuff when I am making fancy meals. This is so delicious. It is smooth and has a perfect sweet cream flavor.





But then I was at Trader Joes and got this Bel Gioioso. Hmmm. Not so much. Not smooth and not sweet.

RECIPE: Berry and Peach Tiramisu

Berry and Peach Tiramisu

So in the heat of the summer I did not want to bake but I needed to make a dessert for a party. What is a girl to do?

Well, make Tiramisu I guess. But what about the lure of all those fresh berries and stone fruits calling to me? Fruit Tiramisu!

I don't have an exact recipe but it is such a leniant recipe that it will be okay.

3-4 peaches
1-1 1/2 cups Peach Schnapps
1/2 cup mint, chiffonade
3/4 cup sugar
1 cup heavy cream
1- 1 1/2 cups mascarpone cream
1 package Lady Fingers
1 cup raspberries
2 cups blueberries

Peal and pit the peaches. Cut into thin wedges. In a small saucepan, add the peaches, about 1/2 cup of the schnapps, mint and 1/2 cup of sugar. Cook until the peaches are really broken down into a jam. Remove from the stove and pour into a large bowl.

While the peaches are cooking, quickly whip together the two creams and add the remaining sugar. In a medium bowl, combine half the raspberries and blueberries and mash up a bit. Leave the remaining berries whole.

Once the jam is cooked, spread half of the jam into a square pan (9”x9”). Add the remaining schnapps into the remaining jam and stir to combine. Dunk each of the ladyfingers into the mixture so that they are all coated. It is best if you coat them one at a time. Place 8 or 10 ladyfingers onto the jam mixture in the bottom of the pan. Spoon half the cream mixture over the ladyfingers. Spoon the macerated berries on top of the cream. Place the remaining 8 or 10 ladyfingers on top of the berries. Spread on the remaining creams. Carefully place the whole berries on top so it looks pretty or just toss them on for a more rustic look.

Cover with plastic wrap and place in the refrigerator. Let it rest for 12-18 hours so that ladyfingers can soak up the liquids and get all soft and turn into a sponge cake.

SHOPPING: Costumes!

RECIPE: Figs with Ricotta, Lavender Honey and Walnuts

Baked Figs with Ricotta and Lavender Honey and Walnuts
Serves 8

1 1/2 cup sugar
1/2 cup water
1/2 cup sweet or dry marsala, or blackberry Liqueur
1 1/2 cups fresh ricotta cheese
1 1/2 cups of whipped cream
1/3 cup candied walnuts
8 large fresh figs or 16 small fresh figs

Preheat oven to 350 degrees. Combine sugar and water in a saucepan and bring to a boil, cover and let boil until syrup is reduced by almost ¾ cup, about 5 minutes. Stir in Liqueur and set aside. Cut stems off of figs. Cut figs in quarters but not all the way through so that the sections stay intact. Place on a baking sheet. Drizzle with sugar syrup. Bake for 15 minutes or until tender. Fold whipped cream into the ricotta cheese. Place baked figs on serving dish, drop a dollop of ricotta crème in the center of the figs. Scatter a Lavender Honey walnuts over that.

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