It may be a long time since I’d made this – as long as 14 years ago. On the day that our daughter, Dana, was married in our backyard. About 50 people were invited and having a catered lunch was just not in the cards. So I elicited help from family and friends to help with the last-minute food prep to serve a nice lunch buffet. I served a Cornish game hen salad that had been a favorite (still is), and this salad. In this dish we covered salad and carbs all in one.

Once Dana & Todd said their vows, we served shrimp & avocado salsa to keep everyone’s tummies under control. It was a very, very hot September day. My treasured punch bowl broke when we served the punch – I’d placed the bowl on a table outside and it sat in the sun for about 4-5 minutes before I poured the iced punch into the bowl. I heard the crack. And shortly thereafter, all the punch dribbled out the bottom of the bowl, all over the tablecloth and all over the patio. Sigh. I’ve never replaced the punch bowl. Thought about it, but haven’t.

Ideally this dish is made with red-skinned potatoes, but I had some of those new baby potatoes on hand – they’re called “teeny tiny potatoes.” The recipe came from Bon Appétit, way back in 1994. The recipe is available online, and some people who made it thought the dressing was too heavy and oily. Indeed, if you poured all the dressing onto the potatoes it might be – but I never have. I always have dressing left over, so keep that in mind. I’ve added another tablespoon of vinegar to the mix – I like it better myself.

A secret, if there is one, to this recipe is pouring apple cider vinegar over the hot potatoes. As with many absorbent carbs (like beans and potatoes), they benefit from a lot of acid. I have a sensational bean salad that I make that has almost no oil in it – all vinegar. The beans soak up the acid, and somehow the starch in the bean just neutralizes the vinegar. Don’t know how or why that works, but it does. This recipe works much the same way. You can leave the potatoes out at room temp for up to 4 hours, so it’s just a matter of making the Romaine salad part, tossing dressing on the potatoes, spreading them on top of the salad, then sprinkling capers on top.

I had leftovers after serving this, so I removed the Romaine and saved the all-dressed potatoes. The next night I made a more traditional green salad (Romaine, radishes, red cabbage only) and piled the potatoes on top. I also dressed the entire salad with the Dijon dressing too. I liked it better.

You can prepare the dressing up to a day ahead; just bring it to room temp before tossing it on the potatoes. I like this dish because it covers both salad and carbs – all in one. The dressing is a mustard-rich one – you definitely can taste more than a hint of the mustard. If you don’t like mustard, tone it down a bit. This salad can be taken to a picnic. Is great for a hot summer night.
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A year ago: Cornish Game Hen Salad
Two years ago: Sicilian Tuna Salad

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If you have tomatoes accumulating at a rapid rate at your house, oh, do I have a recipe for you today. To say this pie is delicious is a gross understatement. It’s not my recipe – it’s Elise’s, over at Simply Recipes. She got it from an acquaintance. And what a winner it is. The words of wisdom here are: sometimes the simplest of recipes are the best. This pie is nothing fancy – it contains onions, lots of tomatoes, fresh basil, cheese, mayo and some hot sauce. All piled into a pie shell in layers. And just so you know:

This recipe contains fat in the pie crust.

This recipe contains cheese (uh, yea, calories and fat)

This recipe contains mayonnaise (3/4 cup for the whole pie).

Other than that, it’s good for you  – nice chunks of tomatoes. (BG).

I’m going to write up a separate post about the pie shell (otherwise this post would be pages and pages long). So here we’ll just talk about the pie itself. I started off with a mixture of tomatoes (red and yellow heirlooms plus a small pile of smaller tomatoes right out of our garden. The heirlooms were very moist – VERY juicy. And that can be the slight undoing of this recipe – you’ve just got to get out as much of the liquid as possible. It’s not that the pie won’t be good, but the bottom shell will be soggy (as mine was). But I have a “fix” for it – next time I’ll add an extra step. More on that later.

Obviously, first you have to make a pie shell. We couldn’t find any refrigerated pie shells in our local stores, so with barely enough time, I made a crust myself. It was a very buttery savory shell. Flaky beyond belief. It was blind baked (about 20 minutes at 350) first. Meanwhile, I started in on the filling.

First went in the chopped raw red onions. Next time I’d chop them up finer AND I’d cook them a bit. The onions were still crunchy when we ate the tart after 40 minutes of baking.

Next went in the chopped tomatoes that I’d drained on paper towels for about 15 minutes, AND I squeezed them to get out even more juice. I used about 3 1/2 cups for my large 9-inch pie plate.

Then I sprinkled in about 1/4 cup of fresh sliced basil leaves from our garden.

Next I mixed up an equal quantity (approximately) of shredded Gruyere cheese and mozzarella (not fresh), along with some bottled mayonnaise and a dash of hot sauce. Using my hands I pressed the cheesy clumps all over the top of the pie. I didn’t mash it down or try to make it a solid layer – there were a few holes. But they all disappeared during baking. Bake for 25-40 minutes or so until the top is golden brown.

There it is, in all its gloriousness just out of the oven. We took it to our kids’ house and had it with some grilled Italian sausages and a delicious field greens salad topped with more garden-grown sliced tomatoes. The pie sat out for about an hour (uncovered in the trunk of the car for the 30-minute ride) and it was still nice and warm in the middle when it was served soon thereafter. Definitely eat it warm or hot. Next time I make this I’ll add a thin layer of cream cheese over the pastry – to keep the juice from waterlogging the pie shell. And a word of caution: Gruyere is what I used here – it was beyond wonderful – but it’s a very salty cheese, so I might not add any additional salt. Mozzarella can also be very salty too.

The result? Oh gosh. Juicy. Creamy. Cheesy. Flaky. Tomatoey. All over perfection. I’m writing this as we just had a tiny wedge as leftovers. I heated it in the microwave and it was just SO SO good. Can’t wait to have an occasion to make it again – before all the tomatoes are gone for the season.
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A year ago: Restaurant review of the Posh Peasant in San Clemente
Two years ago: Goat Cheese with Apricot Chutney

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Would you believe that of all the delicious and different things I served at our dinner the other night, I think nearly everyone raved the most about the corn. Followed closely by the tiramisu. The corn was probably the easiest thing I made for the dinner. I couldn’t get enough of it, both that night and the 2 subsequent nights when we ate the leftovers.

It was some years ago that I read about an herb and spice rub I used on grilled corn on the cob. It is a North African combination. I’ve used it dozens and dozens of times since. But it’s kind of fussy – you have to bend down the leaves, remove the silk, then bring back up the leaves, tie a knot at the top, then grill them.

In this preparation, it’s actually the spices that were used on the Sizzling dry rubbed rib eye steaks. Knowing we like spice-rubbed corn anyway, I didn’t want to mix two different types, so I just made more of the mixture when I prepared it for the steak rub. The prep does include toasting the whole spices to the smoke point. Then those are ground up in a spice grinder (or a mortar and pestle) and added to some other ordinary things like brown sugar, chile powder, dried thyme, dry mustard and freshly grated nutmeg.

The corn – well, how simple can it be? I simmered the corn for about 5 minutes, removed them to a bowl. I let them sit just a couple of minutes so I could handle them. I had a cube of cold butter handy, so I rubbed each ear (cut in half) very lightly with the butter, then sprinkled the spice rub liberally on each. Put them back in the bowl and served them. It took about 4-5 minutes, I suppose, to do that, and it did have to be done at the last minute. The rest of the meal was all ready, so I didn’t mind taking the time. If you’re busy with other things, have someone else do it!

Providing you like plenty of spices, you are going to LOVE this corn. Just remember that once you combine a group of spices together, they will lose their potency in about a month. No, I don’t know why, but it’s a fact. So you can’t make this up in big quantity and keep it for any longer than that. I beg you, try this one.
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A year ago: Layered Greek Salad
Two years ago: French Hamburgers (actually it’s Julia Child’s recipe – having just seen the movie Julie & Julia the other night – oh, I luved the movie, want to see it again – anyway, this is so appropos – the recipe comes from her first volume, Mastering the Art of French Cooking but it called Boeuf Hache a la Lyonnaise . . .)

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When I saw the photo in Cooking Light for this salad, I figured I’d have to make it sometime. It was perfect for our outdoor dinner party the other night. I could make it ahead (at least 24 or up to 48 hours even), it provided a bit of carbohydrate for the meal, it was tangy with fresh lemon juice from the fruit of our Meyer lemon trees, and last but not least, it had lots of fresh veggies in it. With only two tablespoons of oil in the entire dish.

I set up my little photo studio as I made it. As if you didn’t already know how to layer things. But here goes. First I started with my tall glass trifle dish. I’ve served a green salad in it before, but it’s just perfect for this layered salad. The recipe said it served 8 – we were having 6 – so with some of the vegetables I used slightly less. It would depend on the bowl you used, too.

First went in the dry bulgur wheat. Just poured it in there.

The dressing was mixed up – 3/4 cup of fresh lemon juice, the 2 T. of olive oil, some fresh garlic and salt. I poured it in and stirred it briefly to make sure all the bulgur was in contact with the dressing.

The layer of onions was next. The recipe called for red onions, but I didn’t have any. However, I did have some Washington sweet onions.

Then I chopped up about $6.00 worth of heirloom tomatoes. It made two cups of chopped tomatoes. Almost hated to use them for this since I wasn’t sure the superior flavor would shine through. But it’s what I had on hand.

I cut some fresh mint from our garden, added some fresh Italian parsley and some fresh dill. Chopped it up finely, mixed it together with my hands, and sprinkled that on top of the tomatoes.

Next went a generous layer of cucumbers. I used the hothouse type and left the dark-green skin intact. That was spread around a bit to fill in the outer edges.

Lastly, a mixture of red and yellow bell peppers was added. The top was sprinkled with some kosher salt and freshly grated black pepper.

Then I sealed it tight with plastic wrap and refrigerated it for 24 hours.

Just tell your guests to dip down deep, so they get some of the bulgur at the bottom. Once the first person dips in, the salad loses some of its form, but that’s okay. You need to put the bulgur on the bottom, because it needs to absorb all that lemon dressing.

What I love about this kind of salad is the tang from the lemon juice. I have a favorite Syrian salad I make every summer that has crushed up toasted pita bread in it. (Joanne – thanks again for that great recipe – she shared it at an office potluck many years back – and now lives in Switzerland ) I just adore that salad. This is reminiscent of it, except it has the bulgur as the carb. If you have extra room at the top of your bowl, just before serving, chop up some lettuces and pile that in. The dressing will spread around once you dish this up so the lettuce would have some tang. Or, toss the salad with a bit of lemony dressing, then scoop it on top. I’ll make this again – particularly because I can make it the day before.
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A year ago: Zucchini (everything you always wanted to know)
Two years ago: Baked Fennel

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Most people probably think cauliflower only cooks up – basically – one way: steamed. Bland. Blah. But if you’ve been reading my blog for awhile you know that I really discovered cauliflower (and its myriad of preparations) a couple of years ago. I was thrilled to find that I really LIKE cauliflower. A lot. Now you’ll have another way to make it with this recipe.

We’d invited a friend over for dinner. After Donna arrived, I asked her: “do you like cauliflower?” She said: “Uhm. I’m not sure.” Uh-oh I thought. It was too late. The cauliflower was already in the oven roasting at 500. Too late to find another side dish for dinner! Fortunately, she discovered she likes it this way for sure. Whether she’d ever make it, I don’t know. We liked it a lot, though. And it’s low-fat too.

The recipe came from a Cooking Light issue. I followed it fairly closely, although I don’t believe I used as much milk as the recipe indicated. And the cauliflower wasn’t as “mashed” as I’d expected. We found the cauliflower still a bit too firm to make the mash. So, the baking time may need to be lengthened just a tad. I also added a bit more olive oil on the florets before baking, but I used less butter at the end. So, I’m giving you my proportions.

Shopping at a local ethnic grocery store I found some really nice spring onions. The kind that have a more bulb-like onion at the base. Like baby onions almost. I really like their flavor. Those went into these. Plus ample garlic that is tossed with the cauliflower during the roasting process. Then you add just ordinary stuff: milk, butter, salt and pepper. Simple, huh?

You can make this up ahead and just reheat in the microwave if you’d like. Be sure to taste it just before serving to make sure you’ve got the right balance of salt and pepper. It took more salt than I expected.
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Other cauliflower recipes on my blog: Tandoori-Style Cauliflower, Cauliflower with Bacon & Mushrooms, Kalyn’s Twice-Baked Cauliflower, Twice Baked Cauliflower Take 2, Cauliflower Soup with Seared Scallops, and lastly A Bowl of White

A  year ago: Earthquake (we had one in our area that day)
Two years ago: Marinated Brussels Sprouts (a favorite of mine)

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Our 11-year old granddaughter Taylor, who was visiting recently, has become quite the green thumb. She’s growing lots of things in her home garden, including these squash above. Home grown yellow crookneck sometimes get oodles of knobs on them. Funny looking, but they disappear in the cooking. Yellow squash is probably my favorite in the squash family. I like zucchini, but the yellow squash is somehow more tender, more delicate maybe? I can’t exactly say why I like them better, or what’s different about the taste.

This recipe, I’m almost embarrassed to say, is so simple I hardly could CALL it a recipe. It’s how my mother used to make squash. We had it often. I’ve made a couple of little changes over the years (adding thyme and olive oil). The secret, if you could call it that, is merely in cutting the squashes into relatively small pieces, and adding the thyme. I also add just a little smear of butter before serving it. And I give the squash a goodly jolt of pepper and a light sprinkle of salt. It’s so easy.
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Two years ago: Meatloaf with Sweet & Sour Sauce (a family favorite)

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1. Thick slices of heirloom tomatoes.

2. Thick slices of fresh mozzarella burratta on top of the tomatoes

3. Freshly picked basil right out of the garden

4. Drizzles of Spanish extra virgin olive oil

5. Little drizzles of strawberry balsamic vinegar

6. Oops, forgot the grind of salt and pepper. Didn’t miss it, did we?

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Since I was just talking about corn yesterday, this seems like a perfectly appropriate time to share a corn salad recipe. There must be as many variations for such as shells in the sea. This one is on the sweet side (sugar – or Splenda – in the dressing) and it’s marinated for a minimum of 8 hours.

When we visited our friends at Cardwell Hill (the winery in Oregon) a few days ago, Nancy served this salad for our late lunch. It was SO good, I asked her for the recipe. It popped into my email inbox yesterday.

The recipe calls for canned corn (shoe peg actually, but my DH did the shopping and he couldn’t find any shoe peg white corn) so this is just ordinary canned corn. You could easily use fresh corn too. Instead of pimientos, I used peppadew peppers. There’s a picture (left) of the jar, one whole pepper, and several of them minced up. I’ve talked about peppadew peppers before – they’re favorites of mine and are grown in South Africa. Some olive bars at upscale markets have them. They’re sweet and tart at the same time.

I didn’t have any green bell pepper (could have used some red, yellow or orange just as easily).

Because I try to reduce sugar anywhere I can, I used less than the original recipe called for – and I used Splenda – so if you think it tastes too vinegar-y, by all means add more sweetener. It’s really tasty – can be made up ahead – and likely will keep for several days. The dressing can also be used again, so don’t throw it out – just add different veggies to it for a 2nd rendition.

So thanks, Nancy, for this great recipe.
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A year ago: Flank Steak with Orange Marinade
Two years ago: The BEST Bean Salad (a family favorite, low calorie, but you’d never guess it)

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We’re home from our trip. I’m definitely not back into the cooking groove yet. Have been to two grocery stores to stock up on essentials, but what we’re both craving is more simple foods. I baked a chicken for dinner our first night home and had it along with a panful of button mushrooms sauteed in butter with some fresh thyme. And some tomatoes from our own bushes with some fresh mozzarella cheese. Last night’s dinner was more of the same. Except that I’d purchased some fresh white corn, so we had some of that too. It’s so good to be home.

Probably some of you know far more about corn than I do. But fresh corn-on-the-cob is at all the farmstands these days – the delish white sweet corn. So I thought I’d post something from my go-to book on fruits and vegetables, Russ Parsons’ tome How to Pick a Peach. He also has another book under his belt (that I don’t own) called How to Read a French Fry. So, synopsized from the Peach book is all you’ve ever wanted to know about corn, from the consumer’s point of view.

It used to be that fresh corn on the cob, once it was pulled from the plant, started to go to starch right away. The sugar in the corn converted to starch very fast. But genetics being what they are these days, the researchers were very busy for several decades nnow developing strains of corn that overcame many of those early types. These newer and more improved varieties are almost all you can buy nowdays. Some people (Parsons included) aren’t altogether sure it’s been for the best as they believe there is a lot more to corn flavor than just the sweetness.

Corn is a grain, of course, which is why it’s a carb rather than a vegetable. We eat corn in an immature state – grown to maturity, corn is as hard a wheat kernels. Much of the corn grown is such (and used for many industrial applications like sweeteners, textiles and automotive fuels). The corn WE eat is picked within a month of pollination.

The oldest “improved” variety of corn is referred to by its shorthand – SU – for sugary. Actually mentioned in seed journals as early as the 1820s. Farmers merely selected seed from the plants that produced the sweetest eating corn. But it still had the problem of converting to starch, losing 2/3 of its sugar within 24 hours, even if refrigerated.

The next variety was SE – for sugar-enhanced. It actually starts converting sugar to starch right away, but because the corn variety was sweeter than most, it could take up to a week before the sweetness level fell down to the level of normal corn.

Then we get to what Parsons refers to as the King Kong of corn. Called SH2 because of the way the kernels shrivel and appear shrunken after drying. They contain 30-45% more sugar than traditional corn. Only trouble is these seeds are very expensive, so most farmers won’t buy it and consumers don’t want to pay the price.  Instead, farmers allowed the normal kind of evolution of breeding seeds from the tallest and sweetest producing seeds. A kind of natural mutation I guess you could say.

According to the article the flavor is basically the same from white, yellow or bicolor corn. (Could have fooled me, I’m a convert to white sweet corn which is the first corn available here in Southern California.) The farmers have done all kinds of genetics to the SH2 with adding good corn flavor from the SE and SU.  Now I’ve never seen “Silver Queen” corn. It must not be grown where I live. But per the chapter on corn, lots of people claim it’s the Cadillac of corn, but in blind taste tests consumers prefer the new SE and SH2 varieties, and that if farmers claim they’re selling Silver Queens, they’re likely not.

Where they’re grown: More than half the U.S. production comes from Florida, California and New York.

Choosing: Husks should be fresh and green, no drying. Silk golden and fresh. Check the corn tips – kernels should be well filled-out and evenly spaced. Pop a kernel with your thumbnail – it should spurt milky juice. (Just don’t let the produce dept. catch you doing that!)

Storing: refrigerate whole (husked, etc.) and eat as soon as possible.

Preparing: Shuck and cook corn just before serving. [I’ve found that using a paper towel helps a lot to get the silk off the cobs.] To Grill: soak whole, unhusked cobs in water for 20+ minutes, then pop on the grill. Grill over hot fire until they are a dark yellow and well marked by the grill, about 25-30 minutes. Don’t worry if the husks start to char; that just adds to the smoky flavor. The silk is much easier to remove after grilling.

Russ Parsons’ recipes in the book: Fresh Corn Blini with Crema Fresca; Grilled Corn and Arugula Salad; and Shrimp and Sweet Corn “Risotto.”

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Recipes here on my blog where corn plays a starring role:

North African Grilled Corn on the Cob
Gulliver’s Creamed Corn
Sweet Corn Cakes
Southwest Squash & Corn
Calabacitas (a southwest staple vegetable mixture)
Custard-Filled Cornbread

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DISCLAIMER: I don’t sell Noonday onions – they were a gift to me in 2009 from a good friend whose family lives in East Texas. If you want to buy some, my only suggestion is to go to this link: East Texas Grower’s Association. It’s their website including contact information with oodles of names and phone numbers. Perhaps one of them will be able to help. My friend’s relatives go to the farmer’s market in Noonday to buy them each year.

My friend Joan (of the Joan’s Pasta Salad on my blog, and the Baked Fennel with Parmesan) emailed me to ask if I’d like to have some Noonday Onions. Whah? Noon-what onions? Had never heard of them. If you’re a Texan, then nothing will do but Noonday (sweet) onions. And according to our friends, nothing holds a candle to Texas sweet onions (not Vidalia, nor any).

Joan’s in-laws, Tom & Dorothy, ship a big bag of Noonday Onions to each of their grown children every year around about June 1st. That’s high season for Noondays, you see. Now, Noonday is a SMALL town. Population 515 per the census in 2000, so I read online. Just in case you don’t know where Noonday is, like I didn’t, I had to look it up. Figured you’d want to be educated about it too. It’s halfway between Dallas and Shreveport, LA.

Joan’s in-laws live in Longview, an hour or so NE of Noonday. Joan’s husband Tom grew up in Longview. Over the years of knowing them, we’d heard stories about the famous barbecue in Longview. Never heard anything about the sweet onions. But about barbecue. From Bodacious. So one summer when Tom & Joan were flying home from a week’s visit to Longview (the family has an annual reunion every 4th of July week, with everyone attending including children and grandchildren), Joan phoned me and asked if I’d like them to bring a brisket from their favorite ‘cue place – on the plane – carefully wrapped in a cold pack. Who could say no to that, I ask you? We were having a big summer dinner at our house that very evening, and Tom & Joan landed in So. California just in time to change clothes and bring the barbecue brisket to share with all of our guests. What a huge treat that was. We had another barbecue dinner a couple weeks later and I actually phoned the “famous” Bodacious Barbecue in Longview and had another two briskets shipped by air so I could serve it again. I’ll vouch for Texas ‘cue, hands down. Good stuff. Texans take their ‘cue seriously, and Bodacious has been delivering (aka making) serious ‘cue for decades.

But, I got sidetracked there. Back to onions. I do know a bit more about East Texas than I did before. And I know that Noonday is a town that produces serious sweet onions. Just like Vidalia, and wine cuvees, you have to grow the sweet onions within 10 miles of Noonday’s city hall in order to qualify as Noonday onions. The reason Noondays are so good is because the soil composition is identical to the soil where Vidalias are grown in Georgia. If you’re interested, there’s a list of Noonday onion growers. If you don’t have your own private courier service like I did, there are phone numbers to call. Now is the season.

On to recipes. I was tickled to find out that Joan has been making my Baked Onions with (Red Wine and) Thyme for years. And that she uses Noonday onions to make them. She and Tom enjoy them so much that some years ago Joan sent my recipe to all of her sisters-in-law as a way to use the huge bag of sweet onions.

So I’m happy to provide the family with another good onion recipe for sweet onions. One that I hadn’t made in many years. A recipe given to me by a good friend, Ann H. from Coeur d’Alene, Idaho. Ann made these one time, years ago when they lived here in California, with sweet onions, when they kind of first came onto the onion-scene. Probably in the late 1980’s. These are rich (they do have 1/4 cup of cream added at the end), but the star of this dish is the Madeira.

Here’s a travel story . . . I’ve actually been to Madeira. Years ago. It’s a long way from anywhere – off the northwest coast of Africa, but it’s part of Portugal. A friend and I took a trip there, and since I was planning the trip mostly, I thought hey, we’re all the way over here, I’ve always wanted to GO to Madeira. Here’s my chance. Well, let me tell you – those of you who have been there will identify with me here – flying into Madeira is sheer terror. They cut short a runway out of the side of the mountain (Madeira is nothing BUT mountains, short but steep), and approaching by air you think you’re going to crash. You know you’re going to crash in the water or into the mountainside. And suddenly there’s a runway under the plane. A short runway. Yikes.

There isn’t a whole lot to DO on Madeira, really. Roads are treacherously curvy, with no big towns particularly. But the island produces Madeira for the world. My friend and I went on a couple of Madeira tours (wine type), so we learned all about the process and the different types – there are several, but mostly we only know the rather sweet fortified wine. But I did learn to tell the difference, and usually when I buy Madeira I buy good stuff, Bual. 15-year old Bual if I can afford it. It’s worth it. A bottle lasts years and years for me since I don’t drink it often. This dish has a few dashes of Madeira. Don’t buy anything but real Madeira from Madeira, okay? You can’t substitute sherry, really. You probably could substitute port, but only if you use a medium-sweet port, not the extra sweet. I buy good port too because I also learned the difference in that wine also. But that’s a story for another day.

Ingredients: sweet onions, butter, Madeira, heavy cream and some parsley

It’s time for the recipe. Get yourself some sweet onions (just don’t tell any Texans that you used Vidalia or Walla Walla Sweets, okay?) and try this luscious onion dish. Not having had these for some years, my hubby said – oh my, these are to die for. Does that give you a clue as to their good-ness?
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A year ago: Pork Tenderloin with Mango Sambal
Two years ago: Mister Charlie (a delish ground beef casserole)

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