• Fritters:

    1/2 c flour

    1/4 tsp coarse salt

    3 Tbs. veg oil

    3/4 tsp baking powder

    1/2 tsp cumin

    1 egg

    1/4 c milk

    3 ears corn, kernels cut from cob

    1/4 c finely chopped green onions

    1 Tbs butter, melted



    4 tsp white wine vinegar

    4 tsp olive oil

    1/2 tsp salt

    1 pound of tomatoes, chopped

    2 Tbs chopped basil

    2 Tbs minced red onion

    1/4 c feta, crumbled


    1. Combine dry fritter ingredients in a bowl. Whisk to mix. In a small bowl, whisk egg, butter, milk. Stir wet ingredients into dry til just blended. Cover and rest 30 min.
    2. Whisk vinegar, oil and salt. Add tomatoes, onion, feta & basil. Toss to coat.
    3. Heat 3 Tbs oil in a fry pan. Fold corn kernels & green onions into batter. When oil is hot, spoon 2 Tbs batter into pan. Fry til golden (3-4 minutes each side).
    4. Serve with salad. Seves 4.




  • Ingredients
    1 poblano or Anaheim or jalapeno chile (de-seed the jalapeno if you don't like things too hot)
    2-3 zucchini, 10-12 oz
    1 bunch cilantro
    1 large onion
    3 Tbs. sunflower seed or olive oil
    3 Tbs. chopped parsley
    3 Tbs. chopped mint
    2 corn tortillas
    sea salt
    5 cups water or chicken/veggie stock
    juice of 1 or 2 limes
    sour cream, optional

    • Roast the chiles and remove the seeds, then chop coarsley. Quarter the zukes lengthwise, then chop into 1/2 inch pieces. Wash the cilantro thoroughly, including the stems. Finely slice the stems and chop the leaves, setting aside  few for garnish. Thinly slice the onion.
    • Heat half the oil in a soup pot over med-high heat, then add teh onoin, zukes, cilantro stems, parsley and mint. Cook, stirring occasionally, until the onoin is limp and the zukes are fairly soft, about 10 minutes. Tear one of the tortillas into pieces and add it to the veggies.
    • Add 2 tsp. salt and the water or stock and bring to a boil. Simmer, covered, until the zucchini is completely soft, about 15 minutes, then add the remaining cilantro. Let cool at room temperature, then puree until smooth. Season with salt and lime juice to taste.
    • Cut the remaining tortillas into skinny strips and heat the remaining oil in a skillet. When hot, add the tortillas and cook until crisp. Set them on paper towls to drain. Serve the soup garnished with a dollop of sour cream, a little mound of tortillas strips, and a sprig of cilantro in each bowl.


    • 4-8 ears corn in husks, outer layer of husks discarded or torn into strips for tying corn

    Prepare grill.
    Peel back corn husks carefully, without breaking off, and discard silks. Fold husks back into place and tie ends together with strips of outer husk or kitchen string. In large bowls cover corn with cold water and soak 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally, 15 minutes.
    From epicurious.com

    • 4 cups corn (from 6 ears)
    • 1 cup  fresh basil leaves, torn
    • 3 tablespoons all-purpose flour
    • 1 tablespoon sugar
    • 1 cup milk
    • 1 cup heavy cream
    • 4 large eggs, lightly beaten

    Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
    Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
    Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.
    Adapted from epicurious.com

    • 4 tablespoons vegetable oil
    • 2 sweet onions (such as Maui), chopped
    • 8 ears white corn, kernels removed from cobs (about 8 cups), cobs reserved
    • 10 cups water
    • 3/4 cup whipping cream
    • 1/2 cup chopped fresh basil

    Heat 2 tablespoons vegetable oil in heavy large pot over medium heat. Add half of onions and sauté until translucent, about 5 minutes. Add corn cobs and 8 cups water. Simmer until liquid is reduced to 4 cups, about 25 minutes. Cool slightly. Refrigerate overnight. Strain corn broth; discard cobs.
    Heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add remaining onions and sauté until soft, about 5 minutes. Add corn kernels and sauté until almost tender, about 15 minutes. Add strained corn broth and remaining 2 cups water. Simmer uncovered 40 minutes. Cover and simmer until corn is very tender, about 20 minutes longer. Cool slightly.
    Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with basil and serve.

  • Makes 2 1/2 cups
    2 medium tomatoes, seeded and diced
    1 cup corn kernels
    1/2 cup diced green bell pepper
    1/2 cup diced celery (optional)
    1/3 cup diced onion
    2 1/2 Tbsp. white wine vinegar
    1 garlic clove, minced
    1/2 tsp. sugar
    1 Tbsp. Dijon-style mustard
    1/4 tsp red pepper flakes
    salt, to taste
    1.  Combine all ingredients in a bowl and let marry for 30 minutes.
    2.  Serve as picnic side dish, or as condiment to hot dogs and burgers.

  • Makes 6 servings
    1 large onion, chopped
    1/2 cup bell pepper, minced
    1 clove garlic, minced
    1 Tbsp.  corn oil
    1 cup corn kernels
    1 lbs. summer squash and/or zucchini
    4 roasted hot peppers, seeded and peeled (optional)
    1/2 cup hot water
    salt to taste
    1.  In heavy skillet over medium-high heat, saute onion, sweet pepper, and garlic in oil.  Add corn;  cook and stir until uniformly browned. 
    2.  Cut squash into matchsticks.  Cut chilies into long thin strips (try kitchen scissors).  Add squash, chilies, water and salt in skillet.
    3.  Cover, reduce heat, and simmer 15 minutes.  Serve with hot tortillas.

  • Makes one 9-inch pie, inspired by a recipe from New Tastes from Texas
    Pie Crust

    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup butter (1 stick), frozen
    • 3 to 4 tablespoons cold water

    Pumpkin Filling

    • 1 cup cooked pumpkin purée
    • 1/4 cup firmly packed light brown sugar
    • 2 tablespoons sugar
    • 1 large egg, beaten until frothy
    • 1 tablespoon heavy cream
    • 1 tablespoon unsalted butter, softened
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • Pinch of ground allspice
    • Pinch of ground nutmeg

    Pecan Syrup

    • 3/4 cup sugar
    • 3/4 cup dark corn syrup
    • 2 small eggs
    • 1 1/2 tablespoons unsalted butter, melted
    • 2 teaspoons vanilla extract
    • 1 pinch salt
    • 1 pinch ground cinnamon
    • 3/4 cup pecan pieces

    Whiskey Butter Sauce

    • 4 tablespoons unsalted butter (1/2 stick)
    • 1/3 cup sugar
    • 1 large egg
    • 1/2 tablespoon very hot water
    • 1/4 cup heavy cream
    • 1/4 cup bourbon whiskey

    Pie Crust
    Combine the flour and salt in a mixing bowl. Using a cheese grater, grate the frozen butter in and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
    Pumpkin Filling
    Preheat oven to 375. Cut your pumpkin in half, scoop out the seeds, and bake cut-side-down until soft. Scoop out flesh and mash or puree in a food processor or blender. Note: you will probably have plenty of pumpkin for more than one pie. If so, you can freeze the puree in freezer safe containers for later use.
    Combine all the filling ingredients thoroughly in a medium bowl; set aside.
    Pecan Syrup
    Combine all the ingredients thoroughly in a medium bowl; set aside.
    Preheat the oven to 325°F. Grease a pie pan.
    Roll out the dough on a lightly floured work surface to 3/16 inch. Carefully place the dough in the greased pan. Press firmly in place and trim the edges. Chill for 15 minutes in the freezer.
    Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce, or good old whipped cream.
    Whiskey Butter Sauce
    Melt the butter in the top of a double boiler set over gently simmering water.
    Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

  • Fall is when the wild mushrooms, particularly Chanterelles, start mysteriously popping out of the dark forest duff around here. It's also when the corn is ripe, making a perfect marriage. This soup would go great with a pile of steamed kale, drizzled in olive oil and a splash of cider vinegar and salt.
    Corn Chowder with Bacon, Crab and Chanterelle Mushrooms


    • 4 ears fresh yellow corn
    • 4 cups chicken or veggie broth
    • 3 cups whipping cream (or milk or milk substitute if aiming for a lower fat soup)
    • 2 tablespoons olive oil
    • 7 bacon slices, cut crosswise into 1/4-inch-wide strips (optional)
    • 1 1/2 cups finely chopped onion
    • 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
    • 3/4 cup finely chopped celery (i didn't have any and went without - it was fine)
    • 1 teaspoon fennel seeds
    • 1 3/4 pounds potatoes, peeled, cut into 1/2-inch cubes
    • 1-2 colored sweet peppers, diced
    • 2 tablespoons (1/4 stick) butter
    • 6 ounces fresh chanterelle mushrooms, thickly sliced
    • 2 tablespoons dry Sherry
    • 1 teaspoon fresh thyme leaves, or 1/2 tsp. dried
    • 1 pound fresh crabmeat (optional)
    • 2 tablespoons chopped fresh parsley

    Cut kernels off corn cobs. Set kernels aside and put the cobs into a large heavy saucepan. Peel the potatoes. Set diced spuds aside and add peels to saucepan. Chop the leeks. Save the butt ends and the leaves, chop up, rinse and combine with the corn cobs, broth, and cream. Simmer 5 minutes, being careful not to scorch the cream. Remove from heat.
    Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes and sweet peppers. Strain cobs, leek leaves and potato peels from cream mixture; add strained stock into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
    Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
    Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.