feasting at home: June 2012

June 26, 2012

Grilled Corn with Chipotle, Lime and Cilantro





Grilled corn on the cob couldn't be simpler.  There are numerous ways to cook fresh corn, and I think I have tried most of them, but my favorite way, which happens to be the easiest way....is simply grilled.  No foil, no husk, no pre-blanching, no soaking.  Just strait on the grill.  It's ridiculously fast and easy and tastes great.


June 20, 2012

Grilled Radish Salad with Tarragon Vinaigrette



Often overlooked and out-shined by the likes of fava beans and fiddleheads, the lowly radish has been almost taken for granted... until recently. Slowly and steadily they have been making a comeback.
Growing up, there was mainly only one kind of radish available; the red round Cherry Belle. And only one way to eat them; raw.  No wonder we lost interest. But today there are numerous varieties available in assorted shapes, colors, sizes and intensity. Heirloom varieties have become especially popular like  the French Breakfast Radish with its elongated scarlet body and white base, the mild tasting White Globe, the crisp White Icicle and the beautiful Purple Plum.

There also are a variety of ways to prepare them, although I must admit, I do like them best raw. But as a second alternative, grilling them gives them a unique twist while preserving all of their goodness. There are many people who, like Brian, don't really care for raw radishes (gasp!). But he eats them grilled, and actually enjoys them. To him, they become more palatable and less intense. You could also try roasting them in the oven with a little salt pepper and olive oil, sautéing them or even braising them.


June 13, 2012

Miso Brown Butter Spaghetti with Morel Mushrooms

the untamable morel

They are such fickle creatures. Arbitrary, inconsistent and delightfully elusive. They care little about conforming to our modern ways, or fitting in, or being good, or being liked. They just live their life, their own way, on their own schedule, independent of our good opinion. And we love them all the more for it.



Morels refuse to be tamed.  As our relationship with the earth continues, fewer and fewer things have remained truly wild.  We have managed to domesticate, manipulate, govern and control the production of most of our food.  But morels, admiringly, have evaded all our efforts to cultivate them in any commercial fashion and to this day, must be hand foraged in the wild.


June 1, 2012

Quinoa Cakes with Cherry Tomato, Mint and Chick Pea Relish


This is hands-down one of my favorite recipes. I make it often, easily once a week because it's so simple, fast, tasty and seriously healthy. It is gluten free, vegan and very high in protein. That's right, you do not need to use eggs to bind the cakes.  If I am feeling particularly lazy, I skip making the cakes out of the quinoa and instead serve the fresh Tomato Chick Pea Relish over warm bed of fluffed quinoa.  Done this way, it can be made in 15 minutes flat.  The recipe shows how to make both versions.  You will feel energized and light after eating it. For these reasons, it is one of our go-to camping meals.