A few people have asked me why I haven't been posting every week this summer. Well, to be truthful - I've been busy enjoying summer. As Brian says, "life's short and the clock's running". There's been a lot to do around here, we've had lots of company and I've been trying to keep up with my garden:
And probably doing a little too much of this:
Well, actually, I don't think you can do too much of that.
I did want to give you an update on my fig tree status. Back in April, I showed you my little fig trees that I ordered. They are the Chicago Hardy and I am attempting to grown them here in Michigan. I know people who have been successful with this variety in colder climates. Here are pictures of what they looked like in April and one of them this week:
I think it likes it here, don't you? Maybe I will actually get some figs next year. I'll keep you updated.
One of the great things, of course, about summer is all the great fresh produce. We are lucky enough to have a family who grows terrific sweet corn right across the road from our subdivision. I wanted to share this really great recipe from Andrew Carmellini, the great mind behind Locanda Verde in NYC and the author of one of my favorite cookbooks, Urban Italian. I absolutely love his cooking style and this recipe is terrific. The combination of really fresh, sweet corn and the banana pepper and pine nuts is really different but is just right. Give it a try. It's simple to make and a perfect side dish for some grilled meat. It cooks up in less than ten minutes.
Spicy Corn with Hot Banana Pepper and Pine Nuts
from Urban Italian by Andrew Carmellini
for a printer friendly recipe, click here
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 small onion, diced, about 3/4 cup (I used red onion)
- 1 hot banana pepper, sliced (about 1/4 cup)
- 6 ears of corn, cleaned and kernels sliced off the cob (about 5 cups)
- 1/2 teaspoon sea salt
- 1/2 cup pine nuts, roughly chiopped
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
Heat the olive oil and the butter together in a large saute pan. Add the onion and cook until soft, 1-2 minutes. Add the banana pepper and cook for 1 minute.
Add the fresh corn to the pan and stir. After 2-3 minutes, add the salt. (Don't put the salt in any earlier: you want tht ecorn to retain its moisture.) Continue cooking until the corn is cooked through and takes on some spice from the peppers, about 5 minutes total.
Remove the pan from the heat and sprinkle with the pine nuts, basil and parsley. Serve immediately.