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Roasted Corn and Tomato Relish

July 25th, 2006 | 1 Comment »

Roasted Corn and Tomato Relish

16 fl oz. olive oil
12 fl oz. white wine
½ oz. roasted garlic paste
½ oz. salt
1 t. coarse ground black pepper
3# 12 oz. roasted corn kernels
15 Roma tomato, concasse
2 oz. sliced green onions
3 T. chopped cilantro
3 T. chopped parsley

Blend oil, vinegar and garlic paste, season with salt and pepper. Add corn, tomato, green onions, and herbs. Toss to coat and chill. Adjust seasoning if needed before serving

Rosemary Corn Soup

July 25th, 2006 | Comments Off

Rosemary Corn Soup

2 c. chopped onion

½ c. diced carrot

½ c. diced celery

3 T. butter

8 c. fresh corn

6 c. chicken or vegetable broth

1 T. fresh rosemary, minced

2 cloves garlic. Minced

¼ t. cayenne pepper

1 red pepper, seeded cored and diced

1 c. half and half

Salt and pepper to taste

In dutch oven, sauté onion, celery and carrot in butter until tender. Add garlic and sauté until fragrant, about 30 seconds. Add 5 cups of the corn, broth, rosemary, and cayenne and bring to a boil, reduce heat and simmer uncovered for 30 minutes. With immersion blender, process until smooth. In a small skillet, sauté red pepper in butter until tender, add to pureed mix with remaining corn and heat through. Stir in half and half, and season with salt and pepper.

Pasta Fagioli

July 25th, 2006 | Comments Off

Pasta Fagioli

2 garlic cloves, minced
1 medium onion, diced
2 tbls extra virgin olive oil
1 (15 oz) can diced tomatoes
1 small zucchini or yellow squash, peeled and diced
1 c. fresh spinach, chopped
1 red pepper, seeded cored and diced
2 cup water
1 (16 oz) can cannelini beans, drained and rinsed
1/2 pound ditalini macaroni (or other small pasta)
grated parmesan and asiago cheese
fresh basil

Saute the onion, pepper and garlic gently in dutch oven in the olive oil for 5 minutes, and then add the tomatoes and water. Let simmer gently for about 10 minutes. Add squash and drained beans, simmer for 5 minutes, add spinach, and simmer until wilted, just about 2 minutes. While simmering, in a separate pot cook the ditalini macaroni until al dente, drain and rinse quickly under cold water, set aside. Ladle soup into bowls, add 1/3 c. pasta, and top with basil and cheese.