Tag Archives: summer foods

Cornmeal and Sweet Corn Pancakes

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Spying some fresh corn in the corner of my farmstand, I quickly moved  to take a few ears home with me to enjoy before the sweet corn is gone for the season. I immediately knew how to use the corn. Having recently returned from a recipe inspiring trip in Nashville, I wanted to try my hand at fresh corn and cornmeal pancakes. My breakfast food preferences lean towards the savory side while my sister Nancy loves a sweet breakfast. Finding a perfect breakfast to meet everyone’s preferences is not an easy task, but these cornmeal pancakes are the perfect solution. For those who like a savory breakfast these cornmeal pancakes with just a little butter on top are delicious just as they are. A perfect accompaniment would be some grilled ham, bacon or sausage. For those who like a sweeter breakfast, you can top your pancakes with some warm maple syrup or your favorite berries or some jam. When working on this recipe, I purposely used just a touch of sugar to keep the dish on the savory taste. As for technique, my preference is adding boiling water to the corn meal , as if i were making polenta. The buttermilk adds a touch of acidity and adds a lightness to the pancake. Everyone in your family will enjoy these pancakes!
From by the bay wishing you sweet corn food memories!
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Cornmeal and Sweet Corn Pancakes
Serves 4

3/4 cup cornmeal

1 tablespoon sugar

1 teaspoon fine sea salt

1 cup boiling water

3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

3 tablespoons melted unsalted butter, plus additional butter for griddle
1/2 cup buttermilk
1 large egg, at room temperature

3/4 cup fresh corn, off the cob ( 1 ear)


Preheat oven to 200 degrees F. In a medium bowl place the cornmeal, sugar and salt. Cover with boiling water and leave to the side from 5 to 10 minutes. In the meantime, in another bowl combine remaining dry ingredients: flour, baking powder and baking soda and mix. In a large measuring cup add the buttermilk , melted butter and  egg. Whisk together. Add the buttermilk mixture  to the cornmeal and mix. Add the remaining dry ingredients to the same bowl and combine. Lastly, fold the corn into the batter. Batter will be a little lumpy.  Heat a griddle pan, melt a tablespoon of butter and spread 1/4 cup of batter for each cake. Cook approximately two minutes on the first side, until the edge is set and the cake starts to bubble.  Flip the cake and cook another minute. Place on baking sheet and keep warm in oven. Repeat adding butter to the griddle as needed 1 tablespoon at a time until all cakes are made and ready to serve. Serve with butter or warmed maple syrup.

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Creamy Cilantro Avocado Soup

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Creamy Cilantro Avocado Soup

Serves 6

4 Avocados

4 tablespoons scallions, chopped

4 tablespoons fresh cilantro, chopped

1 tablespoon jalapeno, seeded and chopped

4 cups chicken broth

½ cup heavy cream

4 tablespoons fresh lime juice

1 tablespoon fine sea salt

2 tablespoons olive oil

Cilantro to garnish


Halve avocado, remove pit and scoop out the flesh into a food processor using a spoon. Pulse until the avocado is chopped. Next add the scallions, cilantro, jalapeno, lime zest , lime juice and salt . Pulse again. Slowly, add the chicken broth, heavy cream and olive oil pulsing to combine. Remove from processor and place in bowl. Refrigerate the soup for at least two hours. Serve in glasses, drizzle with olive oil and garnish with cilantro leaves.

Blue No More Gazpacho

Last summer I had the opportunity to meet one of my favorite rock and roll artists. His music is what I play to dance my way through creating and preparing a meal. So of course, upon meeting him, I was tongue tied. With that,  I fell back to comfortable ground – food. Who knew that would be a topic he enjoyed discussing. Our conversation included a little comparison of recipes and his search for the perfect gazpacho recipe. He shared a few hints and with that I created this recipe. My version already has lots of rave reviews. Here’s hoping he will be blue no more looking for that gazpacho. I’ve added another cold soup recipe to get you through the summer, this one is a cold cucumber soup for the coolest guy I know!

From by the bay wishing you cool food memories!
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Blue No More Gazpacho

Serves 6


  • 1 28 ounce can whole fire roasted tomatoes ( if you can’t find fire roasted use canned whole plum tomatoes)
  • 1 large roasted red pepper , from a jar packed in olive oil
  • 1 clove garlic, chopped
  • 1 jalapeno pepper , seeded and chopped
  • 1/2 white onion, coarsely chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 celery stalks, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sea salt
  • 1 teaspoon coarse ground pepper


Place all the ingredients into food processor and process until pureed. Chill for at least 2 hours before serving.

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Hint: to make a terrific and easy salsa, use the gazpacho recipe without the roasted red peppers!

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Cool Cucumber Gazpacho

Serves 4


  • 1 1/2 cups plain greek yogurt
  • 2 medium size cucumbers, peeled, seeded and chopped
  • 2 stalks celery, chopped
  • 2 scallions, chopped
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh dill
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon coarse ground black pepper


Place all of the ingredients into a food processor and pulse until pureed. Place soup into a glass mason jar and refrigerate for at least 4 hours before serving.

Enjoying Corn Two Ways :Fresh Corn Pesto with Tagliatelle and Fresh Corn and Zucchini Salad

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It’s the beginning of September , Labor Day is this weekend and it’s time to take advantage of the abundance of fresh corn that is still available. Here are two more recipes to try this weekend. Both of these recipes are tasty ways to think of fresh corn beyond eating on the cob. The first recipe is for cooked corn with a fresh zucchini dressing to create a lovely side dish that would compliment any main course. The second  recipe features corn as the main event by creating a corn pesto to use on pasta. Using corn as the base of the pesto makes a sauce that is creamy in texture and very delicious! So run out this weekend, buy some corn and give a try to these recipes . Have a wonderful holiday weekend!
From by the bay, wishing you bright and fresh food memories!

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Fresh Corn  and Zucchini Salad
Serves 6
8 ears of corn, cooked
1/4 cup mint
1/4 cup chives, chopped
1 1/2 cup zucchini or summer squash, coarsely chopped
2 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon coarse sea salt
1 teaspoon fresh ground black pepper
Cut corn off off the cob and place in a bowl. Add to a food processor mint, chives, zucchini, lemon juice , salt and pepper and blend. Slowly add the olive oil and continue to blend to a smooth consistency. Pour dressing on top of corn and mix well. Serve at room temperature.
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Fresh Corn Pesto with Tagliatelle
Serves 4
6 ears of fresh corn
6 slices bacon
1/2 cup pecans, coarsely chopped 
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/4 cup basil leaves
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
12 ounces tagliatelle 
In a frying pan cook bacon until crisp, drain and place to the side. While bacon is cooking cut the corn off the cob. Once the bacon is done cooking, keep 1 tablespoon of the rendered fat from bacon and place frying pan back onto a medium heat and saute the corn for 2-3 minutes until tender. Remove from heat and let cool. Take half of the corn and place into a food processor along with the pecans, remaining olive oil, cheese, basil and salt and pepper and blend until it’s a creamy consistency. Cook pasta as directed, before straining take 1 cup of hot pasta water and place to the side. Place the strained pasta into a bowl, top with the corn mixture, remaining whole corn kernels and 1/2 the pasta water. Mix well. You are looking for a creamy sauce that covers the pasta well, , add more water if needed. Sprinkle the top with crumbled cooked bacon and more parmesan cheese. Serve immediately.

Marinated Pork Chops with Fresh Plum Sauce

On my grandparents farm on Long Island, they had a full orchard of fruits trees. I would help my grandfather with tending the orchard from pruning to netting the trees to hanging little wooden snakes to scare off the birds. One of our favorite crops were the italian plums. We would gather the plums and my grandmother would made her close friend Mitzi’s plum cake. This recipe is a wonderful yellow cake that envelopes the plums. It’s easy to make and delicious to eat. We would just feast on those tiny jewel like fruit! I’m also including one of my favorite barbecued pork chops recipes served with a wonderful plum sauce. Hope you enjoy this food as much as we all do here by the bay!
From by the bay wishing you the plummiest of food memories!

PS Remember to subscribe to my weekly blog, so you don’t miss out on my new recipes.

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Marinated Pork Chops with Fresh Plum Sauce

Serves 4

4 boneless ¾ inch think center cut pork chops


¼ cup honey

¼ cup olive oil

2 tablespoons balsamic vinegar

2 garlic cloves

1 tablespoon fresh thyme leaves


Place pork chops and all marinade ingredients into a sealed plastic bag and mix well. Place in refrigerator for a minimum of 4 hours up to overnight. Remove from marinade and grill pork chops on a hot grill for approximately 8 minutes per side to be well done.

Fresh Plum and Merlot Sauce

1 tablespoon olive oil

2 tablespoons shallots, chopped

6 Italian plums, stoned and chopped

2 tablespoons honey

½ cup merlot wine

1 tablespoon balsamic vinegar

½ teaspoon ground ginger


In a large sauté pan, heat olive oil and add shallots, sauté for 2 minutes until soft. Add the plums and simmer for 15 minutes, add honey, wine,  balsamic vinegar and ground ginger and continue to simmer until the liquid is reduced in ½ and thickened. Keep warm until ready to serve.

Serve warm fresh plum sauce on top of the grilled pork chops.

Peach Almond Crostata

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Peach Almond Crostata
1 cup all purpose flour
1/2 cup almond flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 stick butter diced and chilled
4- 5 tablespoons ice water (approx.)
2 peaches stoned and sliced
1 tablespoon cornstarch
2 tablespoons peach jam
1/2 teaspoon almond extract
To make pastry place into a food processor the flour, almond flour , salt and sugar. Pulse to blend. Add the chilled butter and pulse until the texture is grainy . With the motor running add the water slowly, stop just when the dough comes together.  Remove dough onto parchment paper, flatten into a disk and cover. Place in the refrigerator for at least one hour. While the dough is chilling place remaining ingredients into a bowl and mix. Preheat oven to 450 degrees F. Once the dough is chilled, remove  from the refrigerator and  keep dough on parchment paper and lightly flour top of the dough. Quickly roll out into a circle approximately 10 inch diameter. Transfer parchment paper with dough onto a baking sheet. Place peach mixture in the center , leaving a 2 ” border. Fold border over the peaches making a circle. Place in the over and bake foe approximately 20-25 minutes. Allow to cool. Serve warm or at room temperature.

Fresh White Corn Salad

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Fresh White Corn Salad

Serves 4

4 ears of white corn, shucked ( or use yellow corn if white is not available)

1/4 cup small-diced red onion (1 small onion)

2 tablespoons fresh lime juice

1 tablespoon white vinegar

1 teaspoon fine sugar

2 tablespoons good olive oil

 1/2 teaspoon fine sea salt

1/4 cup chopped fresh cilantro


In a large pot of boiling salted water, cook the corn for 3 minutes. Drain and immerse it in ice water, this will stop the corn from cooking. When the corn is cool, cut the kernels off the cob.

In a large bowl add all the ingredients and mix well .Serve cold or at room temperature. Mix again and garnish with extra cilantro right before serving.