at home with ann

There is more corn.  And more corn to come.  I'm building up my freezer stash to help remind myself of August when it's snowing.  In the meantime, fresh salads like this are versatile, adaptable and delicious.  A couple weeks ago I was working on a different corn recipe; a summer squash and corn fritter.  My batter didn't hold together particularly well, and little pieces of corn were falling off into the pan.  As the oil in the pan got hotter, the corn kernels did as well, resulting in popping corn exploding all over the kitchen.  It ended with hurling the lid on the pan, running out of the room, and doing a full kitchen clean after dinner.   Needless to say, it didn't make it on the blog.  I'm happy to report that this recipe involved no corn-induced burns or late night swiffering.    Corn and Feta Couscous with Basil Vinaigrette based on Rachael Ray 1 cup couscous 3/4 cup basil leaves 1/4 cup olive oil 1/4 cup red wine ...

We received some boneless pork loin chops along with a Christmas gift from Omaha Steaks.  My first attempt at cooking the pork yielded tasteless, dry hockey pucks, so the remaining two pieces stayed in the freezer for several months while I mustered the courage to try again.  Then one day while watching Giada, everyone's favorite perky Italian, she made sandwiches with grilled pork loin chops and they looked delicious.  Even so, I wasn't all that excited about this meal, but it turned out very well.  Jon was the grill master, and I handled the toppings.  Also, can we go ahead and ignore the ice cubes floating in my wine glass?  The wine wasn't chilled, and I'm not so secretly an 80 year old woman.   Grilled Pork Sandwich with Lemon Basil Mayo  original recipe from Giada De Laurentiis 2 boneless pork loin chops Kosher salt and freshly ground black pepper 2 teaspoons herbes de Provence 1/2 cup mayonnaise 1/4 cup packe...

This is a ridiculously easy dish to make, and works well as an hors d'oeuvres to bring to parties.  I double check the spelling of hors d'oeuvres every time I write it lest you think I'm a moron.  I can also tell you from experience that it is a good addition to appetizers-for-dinner night.  I hope we're not the only people who do that, because it's amazing.  It's the perfect way to justify chowing down on cheese and crackers and the like because it's a meal.  Anyway, I've wandered off topic again. I made my own pesto for this, but you can certainly use store bought as well, making it even easier.  I've also done a variation where I subbed goat cheese for some of the cream cheese. Pesto Bruschetta 1 french baguette, cut into 1/2 inch slices (you can toast, or not ) 8 oz. package cream cheese, room temperature (light cream cheese works well here because it's a little easier to spread) 1/4 cup pesto (start with a couple tablespoons and adju...

This is a delicious dressing that is chock full of avocado, herbs, lemon juice and a topped off with a little olive oil.  All those healthy fats, your skin will glow!  I originally made it to go on chef salads, but also used it to top black bean burgers, and as a vegetable dip.  It's very versatile.  I also licked the spatula as I was transferring it out of the food processor, but that's not an official serving suggestion. Avocado Herb Dressing 1 large avocado 1/2 lemon, juiced 1 Tablespoon apple cider vinegar Handful each of basil and parsley (about 1/2 cup each) Kosher salt Black pepper Water, as needed In a food processor, combine avocaod, lemon juice, apple cider vinegar and herbs. Blend well until smooth. With the motor running, slowly add water until desired consistency. (More for a pourable dressing, less for a scoopable dip.  I did something in the middle, about 2 Tablespoons.) Season with salt and pepper to taste. This keeps in the frid...

This recipe was kind of, sort of, inspired by Tyler Florence.  In the midst of one of the many feeding sessions during the day, I turned on Food Network.  Tyler's Ultimate was on, he was making a roasted salmon over ratatouille, and it looked delicious.  It used to be that Colin would ignore the TV when he was eating, because, you know, eating is his favorite; but now he'll fling himself back to look around and smile at me.  This is adorable, and all well and good, but I'd really rather he focus on the task at hand, so my TV watching might need to be put on hold.  We just had salmon, and while I'm happy to eat it every week, I thought it would be good to try something a little different, so I picked up some haddock.  The summer squash and herbs were from the CSA, and they were fresh and delicious.  The Saucy Squash is really just a tomato sauce with summer squash, zucchini, tomatoes and basil.  I'm using the leftovers to make french bread pizz...

One of the things I love about our CSA is that in addition to the designated vegetables for pickup, there's always a list of crops available for pick-your-own, including a large selection of herbs.  Their basil plants are huge, waist high, so it took no time at all to fill a big bag.  I had plans to make pesto, and if the basil is still good next week, I'll probably make more.  It freezes very well, and reminds you of August in February. I confess I don't really measure for my pesto, so sometimes it's extra garlicky, or extra parmesany. In a food processor, drop in roughly chopped garlic.  I used one large clove.  Run until finely minced. Add in parmesan cheese.  I used about 3 ounces.  I rough chop to about 1/2 inch cubes first.  Run until shredded. If you are using nuts, add at this step.  I've been out of pine nuts for about a year, so I did not. Add basil leaves to food processor and run until mixture is finely chopped. With the m...

Continuing on the trend of things to cook when it's 95 degrees outside, here are a couple simple salad ideas. Caprese My all time favorite.  Juicy tomatoes, creamy mozzarella, and fragrant basil dressed simply in balsamic vinegar. Roasted Beet with Goat Cheese The beets were from our CSA share this week.  After scrubbing, I drizzled them with olive oil, wrapped in foil, and roasted at 375 for about 40 minutes.  They probably could have used a few minutes more, to be honest.  Served over red leaf lettuce (also a CSA pick), topped with crumbled goat cheese, and dressed with balsamic vinegar and olive oil.   I can't eat beets without thinking of The Office.  Actually, that's pretty much the main reason to eat beets at all.   Bears, Beets, Battlestar Galactica.   http://www.youtube.com/watch?v=r-POY08-Mro

Hello wonderful readers!  We had a fantastic time in Alaska last week, and if I ever finish sorting and editing the 200+ photos I took, I will share a little recap with you.  When we arrived home at noon on Saturday after traveling since 7AM Alaska time on Friday, I can assure you that I had no energy to cook or shop for food.  So, when I woke up inexplicably bright and early on Sunday, I hustled over to the market to restock our kitchen before the weekend masses descended on the store.  Aside from a few setbacks (forgetting my shopping list and a crazy delay at the deli), I escaped with food for a few days, and a great meal planned for dinner last night. As you know, we love cooking on the grill.  Charcoal grilling can be a lengthy process, so we reserve it for weekend evenings when we don't have anything else going on.  Lounging around on the porch waiting for the coals to heat often results in us eating dinner on the late side, but it's always worth th...

Daylight Savings Time always throws me off.  I love having extra light, but it usually takes me about a month to remember how to change the clock in my car.  It is also a sign that despite the mid-30 degree temperatures and snow today that Spring will soon be here.  And that means a change from stews and casseroles to lighter fare.  This is a ten minute meal that has endless possible variations. Caprese Couscous 1/3 cup uncooked couscous 1 teaspoon olive oil 1 cup chopped tomatoes 1 bunch basil, chopped 4 oz. mozzarella, cut in chunks 1 cup chickpeas 3/4 Tablespoons red wine vinegar 1 teaspoon italian spice blend (basil, oregano, thyme, garlic) salt and pepper In a saucepan, bring 1 cup of water and teaspoon olive oil to a boil.  Add the couscous, cover, and remove from heat for 10 minutes. In a large bowl, combine tomatoes, basil, mozzarella, and chickpeas.  Add in couscous when cooked. Mix the dressing with the vinegar and spices, pour over...

After the manicotti, I had some leftover ricotta. I never know what to do with leftover ricotta except for adding it on top of pizza or mixing it in with pasta.  There was one scary instance when it went bad in the fridge and I made the sorry mistake of opening it to check.  I was planning to take an hors d'oeuvres with me to my parent's house this weekend, and a few internet searches came up with various bruschetta. Mediterranean Bruschetta Ingredients: 15 oz. ricotta 1 cup diced tomato 1/2 cup chopped kalamata olives 1 Tablespoon chopped fresh basil 1 teaspoon dried oregano 1 teaspoon lemon juice salt and pepper 1 loaf of bread balsamic vinegar Slice bread into 1/2 inch thick slices.  Toast lightly in the oven. Simmer balsamic vinegar in a small saucepan until reduced and thickened slightly.  You can do this step in advance, which is what I did. Mix together ricotta, tomato, olives, basil, oregano, lemon juice, and salt and pepper.  Since I did...