Here is what’s cooking this weekend by the bay and I’m keeping it yellow, hopefully as yellow as the sun brightly shining in the sky.
To kick off my weekend of sunshine eating, I’m making my Cornmeal and Sweet Corn Pancakes. A delicious start to any weekend, using some farm fresh yellow corn or use your leftover corn from the night before mixed with some corn meal .
Dinner is a nice bowl of Fresh Corn with ShrimpGrits, it doesn’t get better than a bowl creamy grits made with a corn broth, cooked along with shrimp and bacon and splashed with lemon juice to brighten the flavor. Served on the side a nice plate of yellow tomatoes, simply drizzled with a good olive oil and sprinkled with coarse sea salt and fresh ground black pepper. Perfection.
Dessert is a lovely light and lemony pudding using my recipe for Lemon Posset
Corn of course is the perfect side dish – anyway you want to serve as long as you eat it the day it’s picked on the farm the freshness is the star of the show – so grill, boil, it’s so fresh you can eat it raw, but if you want to try a new corn side dish, you will want to try my recipe for Corn in a Cup!
Now for dessert, it’s an easy Stone Fruit Crostata, using the rest of my peaches! a recipe that is so forgiving and beyond delicious with it’s crispy and buttery crust.
From by the bay, make great friends and family food memories this weekend!
Zucchini – one of the favorite staples of the summer harvest is showing up in farmer’s markets and grocery stores. If you are lucky like me it shows up at your door courtesy of a generous neighbor with a fabulous vegetable garden. No matter how you get that zucchini into your kitchen you must try this recipe for chilled zucchini soup. Super simple to make this is a refreshing treat to enjoy for lunch or dinner. Try drinking this cup of summer freshness!
From by the bay, wishing you chill food memories!
Chilled Zucchini Soup with Mint
4-5 medium zucchini sliced in rounds approximately 2 pounds
2 tablespoons olive oil
1 small white onion, chopped
4 cups chicken broth
1 cup buttermilk
1 cup parmesan cheese
2 tablespoons toasted pine nuts, plus extra for garnish
1 tablespoon lemon juice
½ cup fresh mint chopped
1 ½ teaspoons fine sea salt
½ teaspoon black pepper
additional coarse sea salt to finishing
In a large pot heat olive oil and sauté the white onion until softened about 5 minutes. Add the zucchini, salt and pepper stirring occasionally until the zucchini is softened, about 5 more minutes. Add the broth to the pot, bring to a boil and then reduce heat and simmer until the zucchini is tender, about 5 more minutes. Remove from heat and let cool. Using a food processor puree the zucchini mixture along with the parmesan cheese, pine nuts, mint and lemon juice. Pour into a bowl adding the buttermilk and blend. Cover and place in the refrigerator to cool for at least 3 hours. Adjust seasoning with coarse sea salt. Serve chilled and garnish with toasted pine nuts and a drizzle of olive oil.