Friday, July 29, 2011

Fresh summer goodness

Summer food like Jeni's strawberry buttermilk ice cream and fresh corn on the cob from the farmer's market are my favorites. On nights when the temperatures soar to 90-plus in the humid plains of Ohio, soothing ice cream going down your throat cool off the days' extreme heat, making even the grumpiest person happy.

With ice cream, I try to use whatever is local and in season. For the ice cream in the machine (far below), I picked them from a farmer's market. The corn was from a farmer's market too.

I have also made fresh peach custard from another recipe (Curtis Aiken), which had little frozen peach chunks with peach juice from the macerated peaches. MMM.

Jeni is doing a book tour to promote her recipe book, Jeni's Splendid Ice Cream at Home. In Columbus, her ice cream has cultlike status and seasonal favorites like lemon blueberry yogurt and my personal favorite backyard mint are unctuous creations--tart, sweet, bursting with flavor.

Plus, you can't forget coffee in your french press to go with it! We have the bodum french press and love the coffee!

For perfect corn every time, fill up a large pot with 10 cups of water (more or less depending on corn), add about 3 tablespoons kosher salt and 3 tablespoons of sugar. Cook only until you smell the fresh corn smell and remove. To make it easier for little kids, break cob in half before cooking. Also, the sugars in corn start to break down very quickly--after losing many ears of corn to this I have learned it's best to buy corn on the day you want to make it!

I love to make different compound butters to top corn. Here are some favorites:

To one stick of butter (can half recipe)
  • Pizza butter - 1 tsp kosher salt, 1 teaspoon dried oregano or 1 TB of fresh basil cut, red pepper optional
  • Chili butter - 1 tsp kosher salt, 1 TB chili powder, 1 tsp cumin, 1 TB diced green onions, 1 tsp. chopped cilantro
  • Parm butter - 1 tsp kosher salt, 1 TB of parsley cut, 1 TB of basil, Add 2 tablespoons of fresh parm.

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