This dish is usually a Thanksgiving staple here in Lancaster Co…but because I don’t think many people have local frozen sweet corn, I’m making it this week. This makes humble sweet corn a star!
I was just reading a book where the author was adamant that if you want someone to try a new veggie, then you should fry it! This is wisdom. I don’t need to be tricked into eating corn, but the idea of a corn fritter is so decadent that I can’t resist.
This is a great dish when you want to impress a guest and you want to make something simple. Gazpacho is a cold soup made with raw vegetables, so it is a snap to whip up!
I love this soup! It’s the perfect late summer mishmash of the last of the season’s sweet corn and fall sweet potatoes. Make a big batch to freeze & you’ll have a taste of late summer all winter long! What you need: 2 Cups Corn Kernels 2 Cups Sweet Potato, Diced 1 Onion or 2 Shallots, Diced 3 Cloves of Garlic, Diced 1-2 Bell Peppers, Diced ¼ cup flour 2 Teaspoons Curry Powder Salt & Pepper Herb Seasoning, like Garden Citrus Blend 2 Cups Corn Stock or Veggie Stock 1 Cup Heavy Cream, Milk, or Yogurt Butter Aronia Berry Vinegar or Sherry Vinegar Half a Bunch of Kale, De-stemmed & chopped *Make it Plant Based: Swap oil for butter & coconut milk for dairy. If you want a good corn flavor, make corn stock before starting the soup. In a large pot, add a dab of butter along with the sweet potatoes, onions, garlic, and bell pepper. Cook for 5 minutes until onions become translucent. Season with salt, pepper, herbs, and curry powder. Add the …
A classic combo…
Bruschetta’s only rule is that you have a crispy layer of olive-oil-doused bread as a vehicle for something yummy. Today it’s corn and cherry tomatoes!
The key to fluffy and Crispy potatoes is to boil them first and then bake or fry them. It takes a bit more effort, but they are totally worth it.
Putting miso on eggplant made me LOVE this vegetable! I find the smaller japanese and fairytale varieties much easier to work with than the big italian ones. They are sweeter, too!
I’m not going to tell you how to make a sandwich, I’m going to tell you how I’d go about it.
When Gabriel and I first met, I had a half gallon jar of hot sauce fermenting my my kitchen counter…I think that really sealed the deal! It’s so easy to ferment your own hot sauce, and you will never look at a vinegar based sauce the same way. It’s super easy!