Leo

We put down the older of our two bichons yesterday, and the past few days have been a swirl of decision making, self doubt, sadness, relief, and sparring with my husband over stupid details sparked by all the pent up tension.

I'm not going to bore you with the details, but I will say that the decision was difficult because, even though he was 12, Leo wasn't completely incapacitated or even actually at the point of constant suffering.  But his diabetes wasn't being regulated, and our life with him had become untenable...up 3 and 4 times a night for the past few months letting him drink and pee.  Giving him two injections of insulin a day which he was increasingly coming to resent and so he was starting to snap at us.  Other impending medical issues meant huge expense and unlikely success.
But he was a beautiful, loyal member of our small family during those golden years as our kids were growing up.  He did all the normal doggy stuff that becomes embedded in family lore.  He loved to lick, play fetch, and sleep: between our legs, under tables, behind doors, wedged in the most unlikely places.  He liked to perch on the highest pillow in the living room and keep watch over the neighborhood. His favorites were the most obnoxiously loud squeaky toys.  He found and opened his Christmas gifts every year no matter how well we hid them.  But probably his biggest contribution to our family is that he kept us laughing, and like so many dogs do, he provided us with an outlet for tactile love and affection as our family of four started to grow up and out.  He spent much of his last months on a blanket next to my computer.  He had incredibly expressive eyes.  We'll miss him.
Back to cooking today, it keeps me grounded.

Fresh Corn Soup with Chili and Lime

I can't get enough fresh corn these days.  I'm sure you can't either.  And we all know the best way to enjoy corn in season is right off the cob.

But let's put our cards on the table: it's not a pretty sight watching someone tuck into an ear of corn...they've always got the look of someone who hasn't eaten in days. Their eyes roll back in their head, bobs and bits fly out in all directions and stick to random spots on their face.  Butter dribbles down their chin.  And let's not forget all those barnyard grunting sounds. To make matters worse they spend the rest of the night picking at their teeth. Not pretty at all.  It's enough to try the sacred bonds of marriage.  Just saying.  

This soup is a nice change of pace and a lot more civilized.  It's very fresh, with lively hints of lime and red chili peppers.

Fresh Corn Soup
serves4
2 Tbsp butter (or olive oil for a vegan soup)
1/2 large yellow or white onion, chopped

• In a soup pot melt the butter and saute the onion for a few minutes until translucent.

4 ears corn, kernels removed and cobs reserved
3 red jalapeno peppers, sliced (seeds and all)

• Add the corn and peppers to the pot and saute for a few more minutes.  Add 3 cups water and the corn cobs to the pot.  Bring to a boil and simmer for about 8 minutes.
• Add:

the juice of 1 lime
half a can of coconut milk (about 7 oz)
salt and fresh cracked pepper to taste

• Remove the cobs and puree in a blender or a food processor, in batches, until smooth.
• Return to the pot to reheat and check the seasonings.  Serve hot.

Notes:  You could also serve this soup chilled.

Rosemary Pine Nut Shortbread Crackers

  
You don't have to be on vacation to get away from it all...

just chill a good dry wine, thinly slice some aged cheddar cheese, lay out colorful cocktail napkins...

and make up a batch of these savory shortbreads.  They're a variation of my Lemon Thyme Shortbread which are themselves inspired by Ina Garten, and we all know she's the the doyenne of easy living.  These buttery shortbreads, flavored with pungent rosemary and Parmesan, and heavily studded with toasted pine nuts, make the cocktail hour really special, wherever you happen to find yourself.

Rosemary Pine Nut Shortbread Crackers
oven to 350
1 stick unsalted butter, room temperature, cut in pieces
1 cup finely shredded Parmesan cheese (about 2 oz)
1 1/4 cup all purpose flour
1 Tbsp finely minced fresh rosemary (remove the leaves from the stems first)
1 cup roasted pine nuts
1/2 tsp salt
lots of cracked pepper 

• Put all the ingredients in a bowl and mix until the dough comes together.  Take off your rings and get your hands in there.  Crumble the butter with your fingertips until it's thoroughly incorporated.  This will take a few minutes.
• Turn the dough out onto a board and work it a little to make sure it's not crumbly.  
• Form into a 10 or 11 inch log and wrap in parchment paper or plastic wrap.
• Refrigerate for at least an hour before slicing.
• Slice into thin rounds, about 1/4 to 3/8 inch width.  
• Bake for about 15 minutes until lightly browned around the edges.  Cool on a rack.

Notes: Be sure your rosemary is really finely minced, I did this in the little food processor.  To roast the pine nuts, lay them in a dry frying pan and heat on medium, stirring almost constantly, until they turn brown and fragrant.  They will burn easily so watch them.  The extra flavor that comes from roasting is worth this quick extra step.

Chilled Beet Soup

Cold soups are fun in the summer, especially if you are entertaining and need something that can be made ahead.  This soup has the added benefit of the 'wow' factor. 

Even if you don't love beets, this soup's beet flavor is balanced by the other veggies.  I added just enough beet presence to lend it that glorious color.

Chilled Beet Soup
serves 6-8
1 Tbsp unsalted butter
1 Tbsp olive oil
1/2 yellow or white onion, chopped
1 small potato, peeled and chopped
1 carrot, peeled and sliced
1 stalk celery, sliced
3 medium beets, peeled and chopped

• Melt the butter and oil in a heavy pot and saute all the above vegetables for about 5 minutes over medium heat.   Add in:

4 cups chicken or vegetable stock

• Bring to a boil, lower the heat and simmer for about 1/2 hour or until the vegetables are tender.
• Take off the heat and season with:

salt 
fresh cracked pepper
juice of 1/2 lemon

• Puree the soup in batches in a blender or processor.  Strain through a mesh strainer to catch any stray chunks.  
• Stir in:

1 cup heavy cream, Greek yogurt, half and half, or creme fraiche; use enough to bring out a bright fuchsia color in the soup.

• Chill for several hours, and garnish with:

a dollop of sour cream
a sprig of mint or dill 

Notes:  This would be great served in little demitasse cups as a first course, but also great with a salad as a light lunch. You can make this a day ahead if you want to,.

Minimal Monday: Angel Hair Pasta alla Cecca

My husband and I limit our farmer's market binges by bringing just one twenty dollar bill with us.  That way we can't be tempted to go berserk.  We buy twenty dollars worth and call it a day.  That works for most of the year, but in high summer season we give ourselves permission to cheat a little.

Even though we scrounged around for a few extra bills yesterday, we still had to leave behind the $6 pints of luminescent wild currents, the wafer thin Pecan Kringle ($12), and the whole lineup of California pluots.   Maybe next Sunday.

I made this classic summer pasta for lunch after the market.  It's an uncooked tomato sauce, almost like a salsa, and couldn't be easier.  I used heirlooms, but any kind will do, including cherry tomatoes.  Chop up about one large tomato for every serving of pasta, and toss them in a bowl, keeping all the juices.

Mince a clove or two of garlic, and roll and slice a stack of fresh basil leaves, so you end up with thin ribbons.  Add them to the tomatoes.

Toss in a drizzle of olive oil, a splash of red or white wine vinegar, and salt and pepper. Drain some little balls of fresh mozzerella and add them to the tomatoes.

Meanwhile cook angel hair pasta until very al dente and add in a little olive oil to keep the strands separated.

Toss with the Cecca sauce and enjoy!

Roasted Pecan Butter and a WINNER!

This is a fun little Saturday-type thing to do.  

My sister has been toying with the idea of going vegan, and the other day she was raving about Trader Joe's Sunflower Seed Butter.  She says when she gets hungry she just eats it by the spoonful.  The idea didn't appeal to me at first,  but I tasted it and was really surprised at how rich and delicious it was.   It got me thinking about all the nut butters you don't see. 

I already know they're a snap to make in the little food processor.  I've made Tahini and Dark Chocolate Nutella, which is basically a version of hazelnut butter.  This time I'm using pecans.  Try to find good, fresh nuts.  I found a 10 oz container of pecan halves, which is about 3 cups, and fits right to the top of my mini processor.

You can use raw nuts, but the most intense flavor comes from roasting them first.  Just spread them on a dry baking sheet and roast in a 350 degree oven for about 15 minutes, stirring often to prevent them from burning.  Then let them cool on the pan.

Roasted Pecan Butter
makes 1 cup
3 cups roasted pecans (see above)
salt to taste 

• Put the pecans in the bowl of a small food processor.  
• Run the machine, scraping down the sides as necessary until the pecans have turned to a smooth creamy butter.  This won't take long at all, just a couple of minutes at most.  See the stages below.
• Blend in a pinch of salt, and then taste to fine tune the amount.
• Put the butter in an airtight jar and store in the refrigerator.

I'm not trying to tell you what to do or anything,  But you don't want to check out of this world without tasting this.  It's like everything you love about pecans only intensified about a thousand times.  You get the roasted nutty flavor, a bit of saltiness, and even though it's not sweet in itself, it will evoke all sorts of lovely pecan sense memories. A whiff of pecan pie, a hint of butter pecan ice cream, maybe. And luckily you don't have to wait for some manufacture to get hip and produce it.  You can take matters into your own hands.

 Now your only problem is figuring out how you want to eat it first.

And the WINNER of my giveaway is---

Pat @  millefiorifavoriti

Congratulations, Pat!

The Art of the Summer Salad: Tomato and Beets

This was another one of those inspirations while standing on line at the grocery store things.  I saw the photo in this month's Everyday Food.  When my store keeps me waiting, I like to stick it to them by reading as many magazines as I can for free, while I languish in line.  I never said I wasn't petty.

This stunning salad is a work of art.  Grab the nearest platter to get started.  Lay out a base of heirloom tomatoes in green, purple, orange and red.  Tuck in purple and yellow beets, carefully placing contrasting colors next to each other.  Scatter halved cherry tomatoes across the surface and hit the whole canvas with sea salt and fresh ground black pepper. 

Then accent with some leafy greens, either parsley, mint, or basil.  Highlight with a shower of brilliant white feta, and finish with a drizzle of olive oil and fruity vinegar. 

Roast your beets in the cool of the morning.  I washed them, and put them on a baking sheet whole.  I roasted mine at 400 for about an hour, to an hour and a half, but it could be longer depending on how big your beets are, mine were on the small side.  They're done when a sharp knife pierces them easily.

Let them cool, then peel and slice.  The beets add a nice heartiness to the salad.

 Don't forget to stand back and admire your creation!

 Today is the last day to enter my GIVEAWAY

see details above

Filet Mignon Chili with Masa Biscuits

I saw this on a restaurant menu once and I've always wanted to try it.  I know, filet mignon is a splurge, but a little goes a long way in a big pot of chili.  I eat very little red meat, so for me it's worth a little bit extra.  I know the meat will be tender, and instead of being an afterthought it's a highlight of this meal.

This chili features juicy bites of filet, creamy white beans, and a variety of hot, and not so hot, fresh chili peppers.  You can make it with or without a bottle of beer. I like my chili chunky, and I like to see what's in it, so I don't cook everything into oblivion.  It's about a 30 minute process from start to finish.  Chili powders actually lose potency and degrade over long cooking times, so I think for the brightest flavor you need to keep the cooking short.

Masa harina, or Mexican tortilla flour, is used to thicken the chili, and also to make the biscuits.  It's different from corn meal or corn flour in that it's the dried form of ground hominy, specially treated with lime.  These biscuits are just a subtle variation of my corn biscuits, which I often make to go with chili.  For this recipe, just substitute masa harina for the cornmeal.  I got the idea from Mary at One Perfect Bite, who recently made masa harina cornbread.  Masa harina lends an authentic and beautifully subtle corn flavor to things, it's one of my favorite flours.  

You can ladle your chili over a split biscuit, or eat them warm on the side with butter.  Either way they really complement the chili.  The masa harina gives them a tender moist crumb.

Be sure to use a  good, fresh chili powder.  You can find new varieties in the spice aisle, and I like to experiment with different ones.  I used a mix of regular Chile, Ancho, and Chipotle, all made by McCormick.

Filet Mignon Chili
serves 4
3/4 lb filet mignon, cut into small bite sized pieces 
olive oil

• Coat the bottom of a heavy stew pot with olive oil.  Heat the oil and then brown the meat for a couple of minutes until browned on all sides.  Remove to a bowl.

1 Spanish onion, chopped
2 hot peppers, such as jalapeno or Serrano, sliced, seeds and all
2 mild peppers, such as poblano, or cubanelle, seeded and chopped
2 large cloves garlic, minced 

• Add a little more oil to the pan and saute the onions and peppers for a few minutes.  Then add the garlic and saute for a minute more.

1 26 oz box of Pom chopped tomatoes
1 8 oz can of tomato sauce
1 bottle of beer (or you can use water)

• Add in the tomatoes, tomato sauce and beer.  Stir to combine.

1 heaping tsp cumin
3 heaping tsp chili powder (I used a combination of regular, Ancho and Chipotle)
1 tsp salt

• Stir in the spices and bring to a simmer.  Simmer for about 15 minutes.  

1 15 oz can of white beans

• Add in the beans, and check the seasonings.  Let the chili cool and then refrigerate until you are ready.  It will benefit from the resting time.
• When ready to serve, bring the chili up to a simmer, and taste.  It might need more salt or even more chili powder.  

1/3 cup water
2 Tbsp masa harina
sour cream for garnish

• Mix the water and masa harina together and pour about half into the chili while you are stirring.  It will thicken immediately.  Add the rest if you want a thicker consistency.
• Serve with sour cream and biscuits.

Are you watching the game tonight?

---Don't forget to enter my kitchen gadget giveaway, it ends Saturday.

Just become a follower and/or a facebook fan to be automatically entered! ---

Shrimp and Mint Summer Rolls with Coconut Sauce

 
Today's post was supposed to be about the fresh corn soup from last night, but as an afterthought I made these Shrimp and Mint rolls to go with it and they were so good  I have to share them with you. 

These rolls are even more minimal than yesterday's vegetable version.  I quick sauteed raw shrimp in a little butter, olive oil and lime juice.  I tried cutting the shrimp several different ways, including mincing them.  I liked them sliced in two, lengthwise, best.  I just laid the shrimp on top of mint leaves, squeezed a touch more lime juice over them, and wrapped them up in the spring roll wrapper.  That's it.  I also layered in a few pea shoots into some of the rolls.

I did a complete 180 on the sauce from yesterday. This sauce is cool and creamy.  I mixed 1/2 cup of coconut milk, the juice of half a lime, a teaspoon of Thai chili sauce and a pinch of salt.  Then stirred in some finely chopped cilantro.  It made the perfect sauce for these rolls. 

 See yesterday's post for details on wrapping summer rolls.

So which ones are you going to make first?