Planting an Herb Garden & Salsa Verde

In spite of the miserable weather, Memorial Day Weekend was the unofficial start to summer. Thinking positively and rapping sharply on any and all wood, the snow and freezing rain must surely be behind us. We are past due for sunny skies and warm, gentle showers. With fingers crossed and an optimistic heart, it’s time to plant your herb garden. Herbs will make a lovely addition to your garden and your kitchen. Fresh herbs add a bit of spark to spring and summer dishes.

But what to plant? With so many choices a trip to the nursery can be daunting. For starters, you can’t miss with parsley, sage, rosemary and thyme. (Simon and Garfunkel would be proud.) You’ll also want to add some basil, lots of basil, as well as chives and mint … and maybe some chervil or tarragon, dill, cilantro and oregano. French Tarragon is one of my favorites. Its lovely anise flavor is wonderful with poultry and fish or whisked into a creamy Béarnaise Sauce and served with a perfectly grilled steak. On the other hand, pungent oregano is wonderful in Greek and Italian food.

Of course there are variations, sisters, half-brothers and cousins of all these herbs from pineapple sage to Thai basil and chocolate mint. Before you know it, you’ll need another acre! While you are at it, don’t forget to plant a border of lavender.

What to know before you start. Planting herbs is all about location, location, location. If you are lucky, you have the perfect spot right outside your kitchen door. Most herbs need a daily dose of six or more hours of sun so you may need to sacrifice convenience if your kitchen faces north like mine.

Next, like most plants you’ll need good, well drained, fertile soil for your herbs to flourish. Before you plant, amend your soil with compost. After planting, add a layer of mulch like shredded bark to help keep the soil moist and weed-free.

In the ground or in pots? I always feel more than a twinge of envy when one of those celebrity kitchen divas gives a tour of her herb garden. Without a weed or dead leaf in sight, their perfect beds could easily be mistaken for the kitchen garden at Versailles. Not to mention that they have enough lush plants to season the entire state of New Hampshire and maybe a bit of Vermont.

Although it’s been difficult, I’ve somehow managed to rein in my green-eyed monster. Instead of an expansive, perfectly manicured garden, my herbs live in an eclectic collection of pots. Some large, some very large, they bask in a sunny spot in the corner of my driveway.

Flowerpots are ideal in our short growing season. I love picking fresh sage, thyme and rosemary year-round so as soon as fall nights turn frosty, I move the pots into the garage. They spend the winter in 40 degree comfort and get just enough light to stay green. A sunny three season porch is ideal but mine collapsed several years ago under record snows. The porch was like a sauna in the summer so I replaced it with a nice airy screened porch. The new porch is wonderful on a hot afternoon but not-at-all-wonderful for wintering plants.

A note of caution! Even if you decide to plant your herbs in the garden, keep your mint and oregano in pots. Otherwise they will soon take over the rest of your garden, your neighbor’s yard and the field across the road.

Where ever and whatever you plant, enjoy your herb garden and bon appétit!

Salsa Verde
This versatile sauce is great with your favorite grilled meat, fish or poultry. Experiment with herbs until you find your favorite combination. Enjoy!
Serves 6-8

1 tablespoon red wine vinegar
Zest and juice of 1 lemon
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/4 teaspoon or to taste chili pepper flakes
Sea salt and freshly ground pepper
1/2 cup or to taste extra-virgin olive oil
1 small red onion, finely chopped
3 garlic cloves, minced
2 tablespoons capers, drained
About 1 1/2 cups herbs:

1 cup loosely packed flat-leaf parsley leaves
1/2 cup loosely packed tarragon leaves
1 tablespoon fresh thyme leaves

or

1 cup loosely packed flat-leaf parsley leaves
1/4 cup loosely packed fresh oregano
1/4 cup loosely packed fresh mint
1 tablespoon fresh thyme leaves

Put the vinegar, lemon juice, anchovy paste and mustard in a bowl, season with the chili pepper flakes, salt and pepper and whisk to combine. Add the olive oil and whisk again. Stir in the onion and garlic, cover and marinade for 20-30 minutes.

Put the olive oil mixture in the bowl of a food processor, add the herbs, capers and lemon zest and pulse to chop and combine. Add more olive oil and process until the sauce reaches the desired consistency. Season with salt and pepper, cover and let sit for 10-20 minutes before serving.

Can be made ahead, covered and stored in the refrigerator for up to 1 day.

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One Year Ago – Asian Noodle Salad
Two Years Ago – Asparagus Goat Cheese Tart
Three Years Ago – Not Your Ordinary Burger
Four Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

What will you plant in your herb garden this summer? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Weekend Special – Celebrate Apple Season

It’s the last day of summer and what a gorgeous day! And the weekend promises more of the same. It is a good weekend to be out and about. Enjoy the sunshine and visit you local Farmers’ Market, explore a corn maze or pick-your-own apples. Home again; treat your family and friend to a delicious dinner. And don’t skimp on the apples!

Not sure where to start?

How about a lovely platter of local cheeses, crisp apple slices and crunchy Roasted Almonds. No need to hurry; unwind and relax with a glass of wine. If you’ve never tasted apple wine or hard cider, it might be fun to give some a try.

When it’s time to gather around the table, start with a Crunchy Salad with Apples & Grapes.

And for the main event? Try my Roasted Pork Loin with Apples & Onions. It’s perfect on a cool, crisp evening. Just add a spoonful of Creamy Polenta or Smashed Potatoes to complete your dinner.

And dessert? Is there anything better than sweet and spicy apples? Apple pie would be perfect. I’m not sure which I like more … my Rustic Apple Tart or Rustic Apple Croustade. Top your pie with a scoop of creamy vanilla or spicy ginger ice cream.

Enjoy the first official fall weekend! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

Apple Picking Time & Roasted Pork Loin with Apples & Onions

September means cool nights and warm days. The stars seem twice as bright in the clear, midnight air. The morning sky is a brilliant blue and the sun has a golden hue. I welcome that extra cup of coffee in the morning for the warmth it brings but don shorts and a t-shirt for my afternoon walk. I think of these days as Indian summer but am not sure if it is politically correct to say it out loud. Perhaps I should just rename it Apple Picking Time.

September is when we pick apples in New Hampshire. Sure you can get apples year round from Chile and China. But those apples travel long and far. They just can’t compare to locally grown. In the fall when New England orchards are brimming with fruit, it’s time to think local not global.

An orchard is a wonderful place to spend an early fall afternoon. Family farms dot the New England landscape and many open their orchards to the public in September and October. Some farms have taken the route of autumnal extravaganza. Before you pick your apples you can get lost in a corn maze, ride a pony or carve a pumpkin. With lots to see and do, you can easily fill an afternoon.

Bring a kid, maybe two or three, along with you. (If they’re not your own, don’t forget to check with their mothers first!) Several years ago, I took two of my nieces and a few of their friends to pick apples. It was a glorious day, warm and sunny. The girls dashed through the corn maze in record time, visited the horses and inspected the pumpkins and gourds. They were in constant motion, five delightful dervishes whirling in different directions.

Eventually we headed into the orchard. The little girls dashed up and down the rows of trees, playing tag and climbing up into the lower branches. They practiced juggling and had a wonderful time hurling rotten apples to see who could throw the farthest. Luckily no one got the idea to throw apples at each other. Keeping track of the girls was a lot like herding cats.

Finally we started to pick and before long our bags were heavy with Cortlands and Macs. We finished just in time. Loaded down with girls and apples, I pulled away from the farm just as the sun dipped behind the trees and the temperature dropped.

Back at the house, the giggles and fun continued in the kitchen. We melted caramels and the girls dunked crispy apples in the warm, sweet goo. For the final step and la pièce de résistance, the girls rolled their sticky apples in sprinkles and little candies. An apple a day may keep the doctor away but not when they are coated with sugary treats!

Enjoy apple season. Take a long walk through an old orchard, admire the view and pick a bushel or a peck. Or find a comfy armchair and curl up with a good book and a mug of cider. Fill your kitchen with the fragrant perfume of apples bubbling into a sauce with cinnamon and nutmeg or a savory feast of pork with apples and onions.

Have a lovely September and bon appétit!

Roasted Pork Loin with Apples & Onions
A wonderful, old fashioned dinner, pork loin roasted with apples and onion will hit the spot on a chilly night. Enjoy!
Serves 8

3-4 Cortland or Granny Smith apples, peeled, cored and cut into thick wedges
2 onions, cut in half length-wise and then in thin wedges
1 carrot, finely chopped
1 stalk celery, finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme, divided
3-4 cloves garlic, minced and divided
Olive oil
3 tablespoons Dijon mustard
1/2 teaspoon paprika
1 teaspoon dried sage
1 pork loin, about 3 pounds, trimmed and tied

Preheat the oven to 450 degrees.

Put the apples, onions, carrot and celery in roasting pan, season with salt and pepper, sprinkle with 1/2 teaspoon thyme, half the garlic and toss with a little olive oil to coat. Push the onion and apples to the sides of the pan.

Combine the mustard, paprika, sage, remaining thyme and garlic in small bowl. Generously sprinkle the pork with salt and pepper and then slaver it with the mustard mixture. Add the pork to the pan and roast at 450 degrees for 15 minutes.

Give the apples and onion a stir and reduce the heat to 350 degrees. Continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 degrees*, about 30-45 minutes.

Transfer the pork to a cutting board and let it rest, loosely covered with foil, for 15-20 minutes.

Turn the oven off, transfer the apples and onions to an ovenproof serving dish and return to the oven to stay warm.

Remove the strings from the pork, slice about 1/2-inch thick and serve with the apples and onions.

* There is some debate as to the proper temperature to cook pork. Historically, it has been cooked to 160 degrees. However, pork is fully cooked at 145 degrees (Pork and Pork Products CURFFL Section 113996(a (3)). At that temperature, the meat will be nice and moist and slightly pink.

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One Year Ago – Lemon Roasted Salmon with Beurre Blanc
Two Years Ago – Wild Mushroom Soup
ThreeYears Ago – Rustic Apple Tart
Four Years Ago – Oktoberfest Sausages & Sauerkraut
Or Click Here! for a complete list of and links to all the recipes on this blog!

What is your favorite apple recipe? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

September Weekend Special – A New England Dinner

What a gorgeous day!
There’s not a cloud in the brilliant blue sky. It’s September in New Hampshire! The rest of the weekend promises a mixed bag of sun, clouds and the possibility of rain. Rain or shine, enjoy the weekend … cozying up in an armchair with a book, hanging out at the Farmers’ Market and hiking in the hills.

And if you are getting together with friends …

… let your local farmers inspire your dinner!

There is lots of delicious corn and beautiful tomatoes in the market. If it’s chilly where you are, start your dinner with Roasted Tomato Soup with Fresh Corn. Otherwise, try my Corn, Tomato & Arugula Salad.

And for the main event?

Lobster prices are at record lows! It’s time to indulge. Keep it casual with Joe Nye’s Perfect Lobster. Lobsters are easier to cook than you think. If you don’t want to tackle the task, many markets will cook your lobster for you so no muss no fuss. Serve the lobster with a little melted butter or dress it up with Lemon-Basil Aioli . A Couscous Salad with Grilled Vegetables will make a great addition to your dinner.

What about a sweet finish? It’s a crispy toss-up. How about Blueberry or Apple Crisp with a scoop of cold and creamy vanilla ice cream? My grandfather always asked for a scoop of ice cream with his dessert. If the pie or cake was mediocre, he could always enjoy the ice cream!

Have a great weekend! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

You Say Tomato. Heirloom Tomato. & Gazpacho

What do Box Car Willie, Money Maker, Stump of the World, Banana Legs, Mr. Stripey and Purple Passion have in common? No, they aren’t Kentucky Derby winners or country and western songs. And they definitely are not adult film stars. They are tomatoes. Heirloom tomatoes to be exact.

Heirloom tomatoes are getting lots of attention from chefs and foodies alike. These beauties have more than intriguing names, a lot more. They come in all shapes and sizes. Some are bite-sized, others are big and beefy and still others are somewhere in between. They are short and squat, long and narrow. A colorful rainbow, heirlooms are green and yellow, orange, ruby red, soft pink and even deep dark purple. Not just solid, many are striped or speckled. Most important, regardless of how funny the name or strange their appearance, they are all delicious.

So what makes an heirloom an heirloom? Heirloom plants have passed the taste-test of time and been passed down from generation to generation for fifty years or more. Heirlooms are developed over decades, in nature, pollinated by birds, bees and the wind, not engineered in a lab. Seeds are collected and saved each year because their plants produce an abundance of great tasting tomatoes.

You’ll be hard pressed to find an heirloom tomato in a supermarket. Most supermarket tomatoes are engineered to be easy to grow, process and ship. But not heirlooms. Heirloom tomatoes aren’t grown for packing and shipping, they are grown for eating. A bite of a perfectly ripe heirloom is nothing short of bliss.

Every summer we impatiently wait for the season’s first local tomatoes. Not from Florida, not from New Jersey or even Massachusetts, but locally grown, ripened on the vine, handpicked and eaten the same day. Is there anything more wonderful? Well, maybe local sweet corn.

Our local farmers’ markets are brimming with beautiful ripe tomatoes and lots of other wonderful summer fruits and vegetables. (Local corn is still a week or so away.) With houseguests coming and going, enjoy an hour or so at the farmers’ market on your favorite town green. Bring your guests along or take some me-time. Leave everyone on the beach and spend an hour trading news and banter with your favorite farmers, artisanal bakers and jelly-and-jammers.

I discovered farmers’ markets when I lived in Europe. Every Sunday morning I spent an hour or two at the marché in Divonne, France. It was like shopping in another place and time, before supermarkets and global imports made shopping impersonal. No fluorescent lights, no shopping carts, just the hustle and bustle of hundreds of shoppers crowded into the narrow streets of Divonne’s old town.

A good excuse for a little sociability, most visits to the marché started with a chat over coffee at the corner café. Fortified with a café au lait and croissants, we plunged into the crowds. The stalls were filled with delicious fruits and vegetables, artisanal cheeses, free-range chickens and wonderful crusty breads. The cast of characters selling their wares, from the jovial farmer to the flirtatious cheese maker and cantankerous baker, only added to the experience.

Before the summer ends, take some time to visit your local farmers’ market. Stock up on your favorite fruits and vegetables, fresh bread and pickles. And don’t skimp on the tomatoes.

Bon appétit!

Gazpacho
Enjoy gazpacho for lunch or a light supper. Or serve it at cocktails in tiny cups or glasses. Enjoy!

Makes about 2 quarts

About 2 pounds vine-ripe (preferably heirloom) tomatoes
1 red or yellow bell pepper
About 4 scallions or 1/2 red onion
2 medium cucumbers
3 cloves garlic
1/3 cup red wine vinegar
1/3 cup olive oil
1 – 1 1/2 cups tomato juice – optional – if the tomatoes are really juicy, you won’t need it
1/4 teaspoon ground cumin
Pinch cayenne pepper or 1/2 teaspoon hot pepper sauce or to taste
Kosher or sea salt and freshly ground pepper to taste
Garnish: fresh chopped basil, cilantro, parsley or chives

Core, seed and chop the tomatoes, reserving the juice. Core, seed and chop the peppers. Trim and chop the onions. Peel, seed and chop the cucumber. Mince the garlic.

Put the juice from the tomatoes, vinegar, olive oil and tomato juice in large bowl, season with cayenne pepper, cumin, salt and pepper and whisk to combine.

Add the chopped vegetables to the bowl, toss to combine and then purée in small batches in a food processor.

Cover and chill the gazpacho in the refrigerator for at least 4 hours. Serve with a sprinkle of your favorite fresh herb.

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One Year Ago – Mousse au Citron
Two Years Ago– Thai Salad
Three Years Ago – Sweet Dream Bars
Four Years Ago – Lobster Salad Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite summer vegetable? (Yes. I know that tomatoes are really a fruit but we treat them like a veg!) I’d love to hear from you! Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Stop the Presses – Maine Governor Declares October Lobster Month & Lobster Mac & Cheese

Who’d a thunk it? That New England could be blessed with gorgeous foliage and big, beautiful lobsters all in the same month. When most people think of lobster, they think of the Fourth of July. If you’ve been around long enough you may remember huge clam bakes on the beach over Labor Day Weekend. How could you forget the backbreaking work of digging a giant hole in the sand and filling it with seaweed, lobster, clams, corn and sausages? Or maybe you’ve forgotten all the work and just remember the fun that came afterwards. Anyway most towns passed laws banning ginormous holes and open fires on their beaches two or three decades ago.

But bans and can’ts are the mother of many inventions. Several clever lobster lovers and chefs have come up with ingenious ideas for cooking these delicious crustaceans. Many involve twenty gallon trash cans, slow steady fires and seaweed. Before you melt your trash can (your old Rubbermaid won’t do, you’ll need a non galvanized steel model) or get cited for a bonfire in your backyard, consider cooking them inside . You can always bring them out to the picnic table with lots of fanfare and flourish. A few theatrics will make everyone forget that you cooked them on the stove. And if someone makes a fuss, well, just take them off your list for next year.

A big, oversized kettle will do the job in no time. And once you buy one, you’ll wonder how you ever survived without a twenty or thirty quart kettle. Finally, you’ll have a pot large enough to make chowder or chili for the entire neighborhood. It will also come in handy when you want to turn the Thanksgiving turkey bones into a nice rich stock. (In case it’s slipped your mind, Thanksgiving is right around the corner.)

But back to lobster and why October is the perfect month for a lobster feast. A few years ago I was writing a story on eating locally and met one of New Hampshire’s lobstermen. Among other lobster trivia, Bobby Nudd told me that the fall was the best time to eat lobster. That’s when the catch is plentiful and therefore cheap. Sounds to me like the perfect combination for any thrifty New Englander. As we ended the interview, Bobby left me with one particularly wise piece of advice, “You haven’t had enough until the butter is dripping off your elbows and you can’t get out of the chair.”

If we’re lucky, we’ll have one more warm and wonderful Saturday or Sunday afternoon before we hit nearly-winter, early-winter, well-and-truly-winter and will-winter-never-end. That’ll be the day to drag the picnic table around the backyard until you find a sunny spot and gather everyone together for lobster. Can you think of anything better than one last lobster feed, especially if it is against a gorgeous backdrop of red and gold? In a week or two, a long and lazy meal outdoors will be nothing more than a sad and distant memory.

And what if the weather doesn’t cooperate or too many soccer games get in the way or you just can’t seem to get organized for a backyard bash? Well, you can still enjoy lobster. You might even want to take it up a notch with an elegant lobster stew or homey lobster and corn chowder. Then again with cooler weather, maybe only a comfy, cozy, absolutely decadent lobster mac and cheese will do.

Enjoy Lobster Month and bon appétit!

Mac & Cheese with Lobster & Sundried Tomatoes
This rich and decadent dish is best served after a busy day raking leaves or a long hike! Enjoy.
Serves 8-12

3-4 (1 1/2 pound) lobsters
Olive oil
1 shallot, diced
cheeses, grated
3/4 cup white wine
1 bay leaf
2 cups heavy cream
Kosher salt and freshly ground pepper
Pinch nutmeg
1 pound pasta – cavatappi, medium shells, penne or elbow macaroni
1/2 cup oil-packed sundried tomatoes, well drained and chopped
1/2 cup Panko bread crumbs
1 tablespoon butter
1 teaspoon herbs de Provence
4 ounces Parmigiano-Reggiano or a 50/50 mix of Parmigiano-Reggiano and Pecorino Romano
4 ounces Fontina cheese, grated

In a large pot of boiling water, cook the lobsters for 6-8 minutes. When shells are bright red, remove the lobsters from the pot and immediately throw them in ice water. Remove the claw and tail meat, cut into bite-sized pieces and store in the refrigerator until ready to use.

Heat a little olive oil in a sauce pan over medium heat; add the shallots and sauté until translucent. Add the white wine and bay leaf. Raise the heat to medium-high and cook until the wine is reduced by half. Add the heavy cream, nutmeg and season with pepper to taste. Let the cream come just to a simmer. Reduce the heat to low and let the cream simmer and reduce for 15 minutes.

Meanwhile, cook the pasta, according to package directions less 1-2 minutes in a large pot of well-salted boiling water.

While the cream is reducing and the pasta is cooking, melt the butter in a skillet. Add the breadcrumbs and herbs and sauté until the breadcrumbs are golden brown. Transfer the breadcrumbs to a bowl and cool to room temperature. Add 1/4 of the Parmigiano-Reggiano and toss to combine.

Drain the pasta and return it to the pot. Stir in the cream, add the Fontina and the remaining Parmigiano-Reggiano and toss to combine. Check for seasoning and add salt and pepper to taste. Add the lobster and sundried tomatoes and toss to combine. Cover and cook over low heat until the cheese has melted and the lobster is cooked through, 3-5 minutes.

Give the pasta a final stir, spoon into shallow bowls and sprinkle with the cheesy breadcrumbs.

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One Year Ago – Sausage, Kale & Potato Soup
Two Years Ago – Soupe au Pistou
Three Years Ago – Mulled Cider

Do you have a favorite lobster recipe? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

In the Kitchen – How to Make Cornier Corn Chowder

On a cool fall evening or cold and rainy August night, corn chowder is a delicious and easy meal. Same goes for risotto with corn (if you haven’t tried it – do and by all means garnish with seared scallops and roasted tomatoes). Most people use chicken broth for their corn chowders, soups and risottos. I like to use a 50/50 mix of corn and chicken stock.

As long as you are willing to spend a few minutes of prep time and hang around while it simmers, making corn stock is a snap. Why not cook up a big batch of homemade corn stock on the next rainy afternoon? Use some now and freeze the rest.

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How to make corn stock:

12 ears corn
1 large onion
2 stalks celery
2 carrots
1 bay leaf
1 tablespoon fresh thyme
Kosher salt and freshly ground pepper

Cut the kernels off the cobs. You should end up with 9 or more cups of kernels. Store the kernels in the refrigerator until you are ready to use. Blanch any extra kernels (cook in boiling salted water for 1 minute, plunge into ice water to stop the cooking and drain well) and then freeze them.

Snap the corn cobs in half so they will be easier to handle. Put the corn cobs, onion, celery, carrots and thyme in a large soup kettle and season with salt and pepper. Add 5 quarts of cold water. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 1 1/2 – 2 hours.

Cool the stock to room temperature, strain the stock and discard the solids. Refrigerate or freeze until ready to ready to use.

Makes 4-5 quarts of stock. If you have a really big kettle (I have a 22-quart pot for cooking lobsters), use it for an even bigger batch!

Want more? Click here for more tips, tricks and tools! 

What’s your favorite kitchen trick or tip? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Confessions of a Sweet Corn Bandit & Grilled Corn, Black Bean & Avocado Salsa

Forget the Fourth of July fireworks, sand castles and the Hospital Day Parade. No summer event is more eagerly anticipated, more impatiently awaited than the first ears of sweet corn. Want perfection? Minutes after it’s picked, husk a ripe ear of corn and plunge it into a pot of boiling water. Cook it for exactly 4 minutes and enjoy bliss with a little butter and salt.

Like many women, thirteen was one of the worst times of my life. I was plagued with the usual angst of adolescence. I had my fair share of pimples. My unruly curls produced a never ending run of bad hair days, particularly in the summer. And, I had braces. My teeth were encased in torturous steel, wire and rubber bands. Not only painful, braces made it virtually impossible to eat corn on the cob. After the first bite, kernels were hideously and obstinately embedded in every steel nook and cranny. Taking pity on me, my mother tried cutting the kernels off the cob. It just didn’t taste the same. In despair, I gave up fresh corn for the duration.

When I moved to Switzerland I was again deprived of sweet corn. For close to twenty years I lived near Geneva; where, until fairly recently, corn on the cob was only for cows. About the time I packed my bags to move back to the States, corn on the cob began to trickle ever so slowly onto supermarket shelves. Grown in southern Africa, by the time the ears arrived they were a poor and pitiful shadow of what sweet corn should be.

There is a lot of open farm land surrounding Geneva and the Swiss grow cow corn in abundance. After all it takes a lot of corn to feed the cows to get the milk to make all that cheese and chocolate. Bicycling through those fields was one of my favorite weekend activities. I always looked at those fields with longing (for sweet corn) and despair (because it wasn’t). One particular Saturday, some friends and I went on a long bike ride past row after row of ripening corn.

After the ride, we joined forces for an impromptu potluck cookout. Preparations were well underway when a few of us were hit by the nagging sense that something was missing. Corn on the cob of course! Fueled by optimism and hope, we decided that there must surely be a tiny window when cow corn was sweet and crisp. And of course we figured that the tiny window was open at just that very minute.

And so began the great Corn Caper. We donned baseball caps, hoodies and sunglasses, hopped back on our bikes and went off to pilfer the nearest field. Our band of merry thieves was not made up of foolish teenage hooligans but foolish thirty-something professionals uncontrollably driven by delicious memories of fresh sweet corn. At least for the moment we didn’t care if our families were shamed by scandalous headlines (Foreigners Arrested in Agricultural Heist – Deportation Imminent). Nor did we worry that the farmer might skip 911 and fill our backsides with buck shot.

We completed our raid without apprehension or worse and returned to the party with backpacks stuffed with corn. Working against the clock, we husked the ears and threw them into boiling water. With great anticipation we all took the first, long-awaited bite. Edible, but tough and tasteless. We were denied that sweet taste of summer … and home.

Of course there was an upside to the whole debacle. Since our caper could hardly be called successful, I was not tempted to quit my job and begin a life of crime. Enjoy summer’s bounty and,

Bon appétit!

Grilled Corn, Black Bean & Avocado Salsa
This salsa is great as an appetizer with tortilla chips and delicious as a side dish with chicken or seafood. Enjoy!
Makes 5-6 cups

Juice of 1 lime
1/4 cup extra virgin olive oil plus more for the corn
2-3 cloves garlic, minced
1 tablespoon or to taste minced jalapeno
1 teaspoon cumin
Kosher salt to taste
2-3 ears corn, shucked (about 1 1/2 cups of kernels)
1 pound tomatoes, cored, seeded and chopped (about 1 1/2 cups chopped tomato)
2-3 scallions, thinly sliced or about 1/2 small red onion, finely chopped
1 1/2 cups (15-ounce can) cooked black beans, rinsed and drained
2-3 tablespoons roughly chopped cilantro leaves
1-2 avocados, chopped

Put the lime juice, olive oil, garlic, jalapeno and cumin in a small bowl, season with salt and whisk to combine. Let sit for at least 10 minutes to combine the flavors.

Preheat the grill to high. Brush the corn with a little olive oil. Lay the ears directly on the grill and cook for 3-5 minutes, turning to cook evenly. Remove from the grill and when they are cool enough to handle, use a sharp knife to remove the kernels from the cobs. (When fresh corn is not available, stir-fry frozen shoepeg corn in a little olive oil over medium-high heat until lightly browned.)

Put the corn, tomatoes, scallions and black beans in a large bowl and toss to combine. Pour the lime juice-olive oil mixture over the vegetables and toss to combine. Add the cilantro and toss again. Let sit for 15-20 minutes or up to a few hours in the refrigerator to mix and meld the flavors.

Add the avocado, toss to combine and serve immediately as a dip with your favorite tortilla chips or as a side dish with grilled chicken or seafood.

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One Year Ago – Crostini with Goat Cheese
Two Years Ago – Corn & Chicken Chowder
Three Years Ago – Joe Nye’s Perfect Lobster  

Did you suffer through braces in middle school and high school? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.©Susan W. Nye, 2011

Weekend Special –Father’s Day Celebration!

Somehow I don’t think of brunch for Father’s Day. After all real men or maybe it’s just some men don’t eat quiche! Whether you get together for a Father’s Day lunch or dinner, why not make it a cookout. It’s his day – let him hang out in shorts and his favorite t-shirt. I’m betting most dads will appreciate a casual get-together with family and friends. Here are a few ideas!
Dad Joking with his Youngest Granddaughter

To Start:
The season is so short, if you can still find some, start your celebration with some LOCAL Grilled Asparagus. Nibble on a spear au natural or dip it in Peanut-Sesame Dipping Sauce. For a heartier hors d’oeurvre, make bruschetta with my Feta & Walnut Spread and garnish each piece with a grilled asparagus tip.

The Main Event:
If your dad is a meat and potatoes guy, you can’t go wrong with Grilled Tenderloin Tips with Roasted Potatoes & Roquefort Salad. It may be a salad but this one-dish dinner is hearty and men love it.

Then again, maybe your dad is a lobster lover like mine. If that’s the case, try Joe Nye’s Perfect Lobster or my Lobster Salad. (My local MarketBasket supermarket will cook the lobsters for you while you shop. As long as the steamer isn’t already full with someone else’s lobsters, it takes about ten minutes.) At our house, lobster is always served with kettle chips. Dad’s favorites are from Utz. Whether you go with boiled lobster or lobster salad, I like to add something crunchy (besides the chips!) like Jicama Slaw or Asian Slaw.

Sweet Finale:
It’s too early for local blueberries but I might just have to bake up one of Dad’s favorite Blueberry Pies. Then again, Strawberry & White Chocolate Fool sounds pretty yummy. I’m keeping my eye on the Pick-Your-Own strawberry field at the end of the street and impatiently waiting for it to open.

Have a great day with your dad! Bon appétit!

Grilled Asparagus

Lots of fresh, local asparagus, woody ends snapped off
Enough walnut or extra virgin olive oil to lightly coat the asparagus
Kosher salt and freshly ground pepper to taste
Enough white wine vinegar or lemon juice to lightly on spritz the asparagus

Prepare a charcoal or gas grill. Fire should be medium hot.

Toss the asparagus with a little oil and sprinkle with salt and pepper. Grill the asparagus, turning once, until tender about 1 minute per side. Transfer the asparagus to a platter, sprinkle with a little vinegar or lemon juice and serve.

What are serving Dad on Father’s Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Asparagus & Asparagus & Goat Cheese Tart

Memorial Day has come and gone. June brings sunny days and warm nights. Lilacs, lupine and iris bloom. Beautiful brides put jitters aside and walk gracefully down the aisle. Students dread, cram and cram some more for final exams and then celebrate joyous graduations.
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And cooks, we do our own little happy dance. Fresh, local asparagus is in the market.

In case you are wondering what to do with early summer’s bounty …
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1. Wrap it in up. Roll up whole spears in sheets of buttery phyllo. Add a sprinkle of parmesan and you’ve got a wonderfully simple appetizer.

2. Steam it until it is tender-crisp. Whatever you do, don’t overcook. No one but no one likes soggy grey asparagus. Finish the bright green stalks with a drizzle of lemon butter. If you want to get a little fancy, dress it up with hollandaise.

3. Roast it. Before you slide it in the oven lightly coat with walnut oil and white wine vinegar and sprinkle with chopped walnuts.

4. Grill it on high heat after a light toss in extra virgin olive oil. Hot off the grill, add a squirt of lemon and serve.

5. Put it in the blender and turn it into a smooth and creamy soup. Serve hot or cold.

6. Throw it in a salad. Raw, steamed, roasted or grilled, asparagus is a great addition to a summer salad. Try it with dandelion greens or a colorful mesclun mix. Top it off with a sprinkle of toasted walnuts or crumbled gorgonzola or both!

7. Toss it with pasta. A little extra virgin olive oil, finely chopped shallot, a touch of garlic and a squeeze of lemon turn asparagus and pasta into a heavenly feast. Sprinkle with grated lemon peel, chopped parsley and crumbled feta. Dinner is served.

8. Stir it into risotto. Who doesn’t love risotto? Add chopped asparagus about five maybe ten minutes before the risotto is al dente. A definite winner!

9. Stir fry it. Start with a little garlic, a little ginger and a touch of spicy hot pepper flakes. Add the asparagus and toss until it’s tender-crisp. Top it off with a splash of soy sauce and lime juice.

10. Bake it in a tart. Combine asparagus, tangy goat cheese and creamy custard in a flakey pastry shell and bake to golden perfection.

For big celebrations, simple family suppers or romantic picnics, June is the month for lots and lots of asparagus.

Bon appétit!

Asparagus & Goat Cheese Tart
This versatile dish is great for brunch, lunch or a light supper. Enjoy!
Serves 6-8

Savory Flakey Pastry (recipe follows)
Olive oil
About 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 small shallot, finely chopped
Kosher salt and freshly ground black pepper to taste
1 tablespoon all purpose flour
4 ounces goat cheese, crumbled
2 ounces parmesan cheese, grated
4 large eggs
3/4 cup milk
3/4 cup half & half
1 teaspoon Dijon
Pinch nutmeg

Preheat the oven to 450 degrees and arrange the rack in the middle of the oven.

Roll out the pastry dough on a lightly floured surface. Line a 9-10 inch pie or tart pan with the pastry leaving about 1/4-inch for shrinkage; crimp the edges. Store in the refrigerator until ready to use.

Heat a little olive oil in a large skillet over medium heat. Add the asparagus and shallot and season with salt and pepper. Sauté for 2 minutes. Cool the veggies, sprinkle with flour and toss to coat. Put the vegetables in the pie shell. Sprinkle with the cheeses.

Whisk the eggs, milk, mustard, nutmeg, salt and pepper together in a large bowl. Pour the egg mixture into the pie shell, adding just enough to come within 1/4-inch of the top of the shell.

Transfer the tart to the oven. Cook for 5 minutes and lower the oven temperature to 375 degrees. Bake in the oven for 30 to 40 minutes, or until the custard is set and quiche is golden brown. Allow to cool for 5-10 minutes before serving.

Savory Flakey Pastry
1 cup all purpose flour
1/2 teaspoon salt
4 tablespoons (1/2 stick) chilled butter, cut into small pieces
3 tablespoons solid vegetable shortening, cold, cut into small pieces
2-4 tablespoons ice water

Blend flour and salt in a food processor. Add the butter and shortening; process until the mixture resembles coarse meal.

Sprinkle with ice water, 1-2 tablespoons at a time and process until the dough comes together in a ball. Remove the dough from the food processor and flatten into a disk. Wrap the dough in plastic; chill until firm, at least 30 minutes.

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One Year Ago – Not Your Ordinary Burger
Two Years Ago – Strawberry-Rhubarb Soup

Do you have a question? An idea, a few thoughts or an opinion you’d like to share? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011