From Epicurious. I did not add the toasted coconut as I thought it had enough flavor. I also added my corn at the last five minutes because our Colorado Olathe corn is very fragile. I only had 4 ears of corn to use and it worked out fine. I also added to the onions, a half carrot and celery and jalapeño as I had them on my cutting board from a previous dish. I think you could omit the potato if you wanted a thinner soup, or add stock. The corn cobs make such a nice tasting broth.
2 tablespoons virgin coconut oil
1 medium onion, finely chopped
1 (1/2″) piece ginger, peeled, finely chopped (about 1 1/2 teaspoons)
1/4 teaspoon ground turmeric
1 teaspoon kosher salt, divided, plus more to taste
6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2″ cubes
1 (14-ounce) can coconut milk
2 (2″) strips lime zest
1/2 cup unsweetened coconut flakes
2 tablespoons fresh lime juice
Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Melt coconut oil over medium heat in a large pot. Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes.
Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes.
Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside.
Soup can be made 4 days ahead. Cover and chill.
A tried and true recipe that is perfect for summer! I have recently started adding peaches to this and it is delicious!
3/4 stick (6 tablespoons) unsalted butter
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 cup sugar
2/3 cup milk
2 cups blueberries (about 11 ounces)
Accompaniment: whipped cream or vanilla ice cream
Preheat oven to 375°F.
In an 8-inch square or other 2-quart baking dish melt butter. Into a bowl sift together flour, baking powder, salt, and nutmeg and stir in sugar until combined well. Add milk and whisk batter until it is just combined. Pour batter into melted butter; do not stir. Pour berries into center of batter; do not stir. Bake cobbler in middle of oven 40 minutes, or until cake portion is golden and berries exude juices.
Serve cobbler warm or at room temperature with whipped cream or ice cream.
A wonderful bar recipe from my sister Meg. We prefer the graham cracker crust but you can chose for yourself. The recipe makes 24 rich and delicious bars!
1 1/2 cup all-purpose flour
2/3 cup sugar
1 1/2 stick cold unsalted butter, cut into pieces
1/2 teaspoon salt
1 large egg beaten lightly
In a food processor, blend together the flour, sugar, butter and salt, pulsing the motor, until the mixture resembles coarse meal, add the egg and blend the mixture until it forms a dough. Press the dough evenly using floured hands into the bottom of a buttered 13 x 9 inch baking dish and bake it in the middle of a predheated 350 oven for 20-25 minutes or until it is golden.
ALTERNATIVE graham cracker crust:
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1 stick butter,melted
Blend above ingredients and pat into pan. Bake at 350 degrees for 10 minutes.
1 stick unsalted butter, softened
1 cup firmly packed brown sugar
2 large eggs
1/4 cup all-purpose flour
1 1/2 teaspoon vanilla
1/2 teaspoon salt
3 cup chopped pecans
2 cup semisweet chocolate chips
Make one of the two crusts and bake. Cream butter and sugar together. Add eggs, one at a time. At the flour, vanilla, and salt. Stir in the chocolate and nuts.
Spread the filling over the crust and bake in the middle of the 350 degree oven for 30-35 minutes, or until the top is golden brown. Let cool completely in the dish on a rack and cut it into 24 bars. The bars may be made 2 days in advance and kept in a airtight container.
I have been enticed by this recipe for years but have never attempted it! Another winner from Melissa Clark and the NY Times. I made a mini version of this with 3 Russet potatoes and my 6″ cast iron pan and scaled the recipe down accordingly. It did not disappoint -it was so delicious and I can’t wait to make it again. I am even considering it for Thanksgiving potato-as it is crispy on the outside and creamy in the middle. Do not be intimidated to try this recipe-you will be so happy that you did!
5 ½ to 7 pounds russet or all-purpose white potatoes, as needed
¾ cup clarified butter, melted
Fine sea salt, as needed
Freshly ground black pepper, as needed
2 to 4 garlic cloves, sliced paper-thin on a mandoline (optional)
Heat oven to 450 degrees. Place a rack in the middle and set a rimmed baking sheet on top of it.
Trim potatoes into cylinders, peeling any skin left after trimming. Using a mandoline or sharp knife, slice into 1/8-inch slices and blot dry with paper towels. You should have about 8 1/2 cups.
In a heavy 10-inch cast-iron skillet, heat 3 tablespoons clarified butter over medium heat. When hot, carefully place 1 potato slice in the middle, then quickly place more slices around it, overlapping them clockwise to make a ring. Place a second ring to surround the first, going counterclockwise. Continue to the edge of the pan, alternating the direction in which the potato rings overlap. Sprinkle with a generous 1/4 teaspoon salt and pepper to taste, then drizzle with another 2 tablespoons butter.
Create second layer of potatoes, just as you did the first. Dot a third of the garlic slices, if using, on top of this layer of potatoes. Season with salt and pepper; drizzle with butter.
Continue layering potatoes, garlic, butter and salt until everything is used, making a dome of potatoes in the middle (they will sink as they cook). Occasionally shake skillet gently to ensure potatoes aren’t sticking. When finished, there should be enough butter that it can be seen bubbling up the sides of the skillet.
Butter the bottom of a 9-inch pan and one side of a piece of foil. Push the pan down firmly on top of the potatoes to press them. Remove pan, then cover potatoes with the foil, buttered side down. Cover the foil with a lid. Set skillet on the baking sheet in oven and bake for 20 minutes.
Remove skillet from oven, uncover and remove foil, and again press potatoes down firmly with the 9-inch pan. (Rebutter bottom of pan, if necessary, before you press down.) Return to oven and bake uncovered, until potatoes are tender and the sides are dark brown when lifted away from skillet, 20 to 25 minutes.
Once more, remove skillet from oven and press potatoes down firmly with pan. Tip the skillet away from you to drain off the excess butter into a bowl (this can be reused for cooking), using the lid to keep the potatoes in place. Run a thin spatula around edge and bottom of skillet to loosen any slices stuck to the pan. Carefully turn out the potatoes onto a serving platter.
A wonderful recipe from Melissa Clark of the NY Times. I have made it four times this month. You can roast it or grill it and it is delicious. The meat is so tender. The key is to make the rub and cover the chicken on both sides and let it sit uncovered in the refrigerator 2-24+ hours.
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 ½ teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.