We needed to put together a few items for a social hour. So we hemmed and hawed for a bit, trying to think of something that would be tasty, a bit different, and, since it’ll take place right before lunch, something that wouldn’t spoil peoples’ appetites. After some thought and discussion, we settled on several spreads/dips to go along with a bunch of home-scratched pita wedges, including a brand new, just invented, recipe for sun-dried tomato hummus.
Who would think of such a thing? Not us, that’s for sure. And that’s even after we’ve had risotto made with blueberries! Recipes like this keep us looking through cookbooks, as we never know exactly what will pique our interest. Now, of course, there are far too many cookbooks coming out for us to buy them to peruse. And, no, we don’t just stand in the bookstore and browse, either. Instead we hit the public library.
This recipe came pretty much from leftovers. Really. We looked in the fridge, saw a few limes that needed to be used, half a carton of heavy cream, three ears of corn, and a few egg whites left over from making pastry cream for the Blueberry Cream Tart. How in the heck can we make a meal using those four ingredients? It took a while, but it all came together, and we’ll tell you how we came up with the idea.
Look at all those summer vegetables! Not too surprising, since it’s still close to 100°F on most days. It’s still summer here in Southern Arizona, and probably will be for about another month. Well, if that means fresh corn, we can handle it.
This week’s share consisted of:
- Eggplant (6 small)
- Bell peppers (4)
- Roasted Chiles (1 bag)
- Verdolagas (Purslane) (1 bunch)
- Corn (4 ears)
- Melon (1)
- Lemon Cucumbers (2)
- Glendale Gold Little Sweetie onions (1 basket) traded for more verdolagas
And, we picked up a few more Cubanelle peppers from the surplus basket.
We have this idea, perhaps mistakenly, that most people don’t make their own pasta because it seems either too hard, or they think that they need some sort of special equipment. While a pasta roller is really nice to use, it’s in no way essential. And, sometimes, you just want your pasta to have that rustic texture, so it looks homemade, as well as holding the sauce better than if it were more like store-bought.
We really made this fire-roasted corn for a dish that we’ll be posting later in the week, but it turned out so well that we thought we’d also post it as a side, so that you can make it next time you’re grilling. And, the great thing about this is that it’s super simple. Plus, we’ll tell you how make corn like this right in your microwave oven. No fire-roasting for that version, of course.
You may remember that, when we showed you how to make Pâte Sucrée, the recipe results in enough dough for two 9-inch crusts. It wouldn’t be particularly easy to scale it back to make only enough for a single crust, so we had an extra crust that we popped into the freezer for later. Fortunately, most doughs for crusts freeze remarkably well. Of course, that meant that we needed to think of a dessert that would match well with a slightly sweet, slightly almond-flavored, crust.