Ingredients

• 2 tablespoons olive oil
• 1/4 cup finely chopped shallots
• 2 cups finely chopped fennel, fronds chopped and reserved
• 1/4 teaspoon ground cumin
• 1 teaspoon yellow mustard seeds
• Salt and freshly ground black pepper
• 3 cups corn kernels (from about 6 ears)

Preparation

1. Pour the olive oil into a large skillet and place over medium-high heat. When hot, add the shallots and fennel. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes. Add the corn and sauté until tender, about 4 minutes more. Add 1 1/4 cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.

2. Transfer 1 1/2 cups of the corn mixture and liquid to a blender and purée. Strain the pure,é pressing the solids; discard the solids. Pour the corn purée back into the skillet and simmer to a ragu consistency, about 8 minutes. Season with salt and pepper. Garnish with fennel fronds and serve with the gently smoked salmon.

New York Times Magazine

Ingredients

• 1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise into 1/2-inch-thick slices
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 cups fresh corn kernels (from 6 to 8 ears)
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
• 1/2 cup chopped fresh basil
• 1 oz finely grated parmesan (1/2 cup)
• 3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan

Preparation

Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.

While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.

Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.

Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.

Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.

Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

Gourmet, September 2006

Ingredients

• 2 cans kernel corn
• 2 cans creamed corn
• 2 eggs
• 1/2 stick melted butter
• 1 c. chopped onion
• green chilies to taste
• salt
• 1 1/2 c. cheddar cheese (optional)

Preparation

Mix and bake at 350 until bubbly.

Ingredients

• 2 packages jalapeno cornbread mix - cooked and crumbled
• 1 can drained niblet corn
• 1 cup chopped green onion
• 1 cup chopped tomatoes
• 1 cup chopped bell pepper
• 8 slices chopped crisp bacon
• 1 cup cheddar cheese - chopped in small pieces or coarsely grated
• 1 1/2 cups mayonnaise
• 1 1/2 cups sour cream
• 1 tablespoon chili powder

Optional: sliced avocado to garnish. Can be served with salsa.

Preparation

Combine salad ingredients in large bowl. Combine dressing ingredients and stir in. Refrigerate - it is better the second day.

Ingredients

• 2 pounds cabrito, cut into 2-inch cubes
• 1 pound pork butt, cut into 2-inch cubes
• 1 tablespoon, plus 1 teaspoon, kosher salt
• 1 tablespoon, plus 1 teaspoon, medium ground black pepper
• 2 tablespoons olive oil, plus more for greasing loaf pan
• 3 shallots, diced
• 5 cloves garlic, chopped
• 5 sage leaves, chopped
• ¾ cup red wine
• 2 teaspoons whole coriander seed
• 2 teaspoons whole fennel seed
• 1 tablespoon, plus
• 1 teaspoon, paprika
• ½ teaspoon crushed red pepper flakes
• 4 strips of bacon

Preparation

1. Season the cabrito and pork with the salt and pepper and refrigerate. In a skillet, heat the olive oil over medium-high heat, add the shallots and garlic and cook until softened, about 5 minutes. Add the sage and cook for a minute. Add the red wine and simmer until reduced by one-third. Transfer to a small bowl and chill until very cold.

2. Toast the coriander, fennel, paprika and pepper flakes in a dry skillet until fragrant, 2 minutes. Grind the spices and add them to the meat. Stir in the shallot-wine mixture. Freeze the mixture for 15 minutes.

3. Preheat the oven to 325 degrees. Using a coarse attachment on a meat grinder, grind the meat into a mixing bowl. Using the paddle attachment on an electric mixer, whip the meat at medium speed until the meat pulls away from the sides of the bowl. Lightly oil an 8-by-4-inch loaf pan. Pat the meat into the pan, then bang the pan on the counter to remove air pockets. Top the paté with the bacon, tucking in the ends.

4. Place the pan in a larger baking dish and add hot (not boiling) water, enough to come halfway up the pan. Bake until the paté reaches an internal temperature of 165 degrees, about 1 hour; begin checking after 45 minutes, since cooking times may vary. Cool the paté for an hour, wrap in plastic and refrigerate overnight. Serves 12. Adapted from Lou Lambert, chef and owner of Lambert’s Downtown Barbecue.

New York Times

Ingredients

• 1 1/2 lb. asparagus
• 4 cups chicken broth
• coarse salt
• 4 tbsp. unsalted butter
• 1/4 c. flour
• white pepper
• 2 tsp. each chopped chive, chervil, and dill
• 2 tbsp. heavy cream
• lemon

Preparation

1. Prep: Snap the woody bottom off each asparagus stalk and discard. Clean stalks with a vegetable peeler. Trim off tips and set aside.

2. Simmer: Settle stalks in a large saucepan. Pour in broth. Bring to a boil, reduce heat, cover and simmer until very soft, 40-45 minutes. Don’t be alarmed by long cooking time. It’s necessary to a smooth soup.

3. Boil: Meanwhile, drop asparagus tips into fast-boiling, lightly salted water and cook until bright green and just tender, 5 minutes. Drain and set aside.

4. Blend: Using a food processor, immersion blender or the standard sort, swirl smooth broth and stalks. Keep warm.

5. Thicken: In a large heavy saucepan melt butter. Add flour and whisk, without browning, 2 minutes. Pour in pureed stock all at once and bring to a boil. Cook over low heat until slightly thickened, 5 minutes.

6. Spike: Season soup with salt, pepper, and a squeeze of lemon. Stir in herbs, cream and reserved asparagus tips. Enjoy fully dressed, or not.

Ingredients

• 2 c. water
• 1 c. quinoa
• 2 tsp. curry powder or garam masala
• 8 green onions, chopped
• 2 15 oz. cans chickpeas, rinsed and drained
• 2 c. shredded carrots
• 1/2 c. dried cranberries
• Yogurt-cumin dressing, recipe below

Preparation

Heat the water to boil in a large saucepan. Add the quinoa and curry powder; lower heat to a simmer. Cover pan; cook 20 minutes. Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl; arrange on top of quinoa, or stir all ingredients together. Serve drizzled with dressing.

Yogurt-cumin dressing: Combine 1 c. plain non-fat yogurt, 1/2 c. chopped fresh cilantro, 3 tsp. lemon juice, 1 tsp. each grated lemon zest and hot chili sauce, and 1/4 tsp. ground cumin in a small bowl. Refrigerate before serving.

You can substitute a 4-oz. piece of cooked salmon, tuna, or other fish for the chickpeas. Also, the dressing is optional.

Chicago Tribune

Ingredients

• 2 tbsp olive oil
• 1 small white onion, finely chopped
• 1-1/2 cups farro
• 1/4 cup white wine
• 3 cups water
• 1/2 cup heavy cream
• 1/4 cup parmesan
• 2 tsp butter
• salt & pepper

Preparation

1. Saute onion til soft. Add farro, saute 1 minute to coat with oil. Add wine and cook until it is absorbed.

2. Stirring often, add water 1 cup at a time as each addition is completely absorbed, about 30 minutes. (Farro should be softly al dente.)

3. Stir in cream, cheese and butter and cook until thick, about 5 minutes. Season to taste with salt and pepper.

Ingredients

• 2 oranges, chopped
• 1 small jicama
• 1/4 c. bitter orange juice
• 2 tsp. good chile powder (pref. New Mexico)
• 2 tbsp. cilantro

Preparation

Chop all ingredients but the cilantro and mix. Let stand for an hour, then add cilantro just before serving.

Ingredients

• 2 1/2 c. milk
• 1 1/4 c. water
• 1 c. yellow cornmeal
• 2 cloves minced garlic (optional)
• 1 tsp. salt
• 1/2 c. parmesan
• 3 tbsp. butter

Preparation

Combine first 5 ingredients. Bring to a simmer over medium heat, whisking often. Cook until done, about 12 minutes. Stir in parmesan, butter and salt and pepper to taste.