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Cheddar Corn Chowder

The corn** from this week’s farmer’s market haul is white, crisp, juicy and sweet. It’s perfect for making one of my favorite soups; cheddar corn chowder. This recipe is Ina Garten’s “The Barefoot Contessa“.

I think Ina is brilliant. Without any formal training, she built a gourmet food empire, has written books and catered, and has a successful show on Food Network. And, she has to be the best neighbor in the world. What I’d give to pop over her better-than-home-and-garden manse, and be a guinea pig for a new recipe!

I’ve tweaked the recipe just a bit to make it my own. I feel the additions to her original recipe give the flavor an additional boost. First, here’s a link to the recipe. Now, I add a tablespoon of paprika in addition to the turmeric. I think the flavor goes really well and boosts the rich color. In fact, I would say simply skip the turmeric if you don’t happen to have it on hand when you want to make this recipe. Second, I cook the potatoes about 10 minutes longer and use an immersion blender to blend about 25% of the cubed potatoes*. This enhances the creaminess. Last, I also add a tablespoon of thyme to accent the corn.

This recipe makes a great deal of soup. I’ve frozen it before with success.

Enjoy!

* Here’s a photo instruction of how to get equal sized potato cubes. Planks, sticks and cubes.

First, place the potato on it’s side and cut into 3-4 “planks”.

Then, lay each potato half flat and cut into “sticks”.

Now, cut across sticks to make “cubes”. This makes quick work for cubing 2 lbs. of potatoes.

**To remove kernels from corn, without them flying 2 feet away, get a big bowl and place a smaller bowl, inverted, in the big bowl. Place your ear of corn and slice kernels from top to bottom.

Tags: cheese, soup, Recipe, potatoes, corn by Ramona
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At the Kingstowne Farmers Market

Kingstowne market is one of Fairfax County’s farmers markets. It’s every Friday from 4-7, and is held in the parking lot by the Sunoco. There are about 15 or so vendors, many of whom participate in other Fairfax Markets, and Fresh Farm Markets. It’s close to me, but it took me 3 years to realize this fantastic market was here! The participants are from within a 125 mile radius and must be the producer of their own goods. Currently, my seasonal market favorites include corn, tomatoes and peaches.

Allenberg Orchards in Smithburg Md. has incredible produce at equally pleasing prices. I am now a devotee of their cherries, peaches and tomatoes. I don’t think I’ve tasted better.

In addition to heirlooms, Allenberg Orchards also had San Marzanos! That’s going to turn into pomadoro sauce.

I’ve never heard of these, but they just looked so beautiful, I had to snap a photo.


Corn, from another purveyor, is in abundance. $.50 each.

Here’s yesterday’s take, except for a couple croissants and coffee cake from Cenan’s Bakery.

Now, onto making that delicious Cheddar Corn Chowder, seen here. Stay tuned for the recipe.

Tags: Alexandria, farmers markets, Virginia, Markets by Ramona
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Grilled Flank Steak Salad with Orange Vinaigrette

Flank steak is a tasty and affordable cut of beef. It’s suitable for a simple quick meal any day, or for entertaining. But, you have to prepare the steak in a manner which best accentuates it better attributes. I find that preparing it over searing heat works best. Tonight, I used a cast iron grill on the stove top to cook the flank steak to medium-rare*. I grilled the steak on each side for approximately 3 minutes, felt for doneness** and placed it on a cutting board. Then, as with all animal protein, I let it rest for 8-10 minutes. This allows the juices to redistribute evenly throughout the meat. Slicing it across the grain makes each piece tender.
Here, I arranged the steak over a salad of romaine lettuce, garden tomatoes, carrots, celery, chopped almonds, sectioned orange slices and feta cheese. It’s a great way to clean out your refrigerator! So, whatever you have and your taste buds desire will work on this salad.
To plate, arrange the salad, drizzle over the orange vinaigrette (recipe below )and top with sliced flank steak and feta cheese.
Orange Vinaigrette
1/4 cup orange juice reserved from sectioning orange
juice from resting steak (yes! do it!)
2 tbsp. red wine vinegar
1 tbsp. dijon mustard
1 tbsp. honey
salt and pepper to taste
4 tbsp. extra virgin olive oil
Directions
Place all ingredients, except olive oil, into mixing bowl and combine. Adjust seasoning to taste. Stream in olive oil while whisking mixture. Continue to whisk until emulsified.
*The best meat temperature chart from Martha Stewart. I have this printed out and keep it in my kitchen for reference. I find that going with the professional kitchen temperatures works best.
** How do I know how well done my steak is?
Here is a link to The City Cook. It beautifully demonstrates what I think is the best method of manually determining how well done a steak is. It takes some practice, but once you master it, you wont need a thermometer.
If you still want to measure the temperature of your steak with a thermometer, I recommend using a simple and inexpensive analog instant read thermometer or a Thermapen.

Tags: salad, Recipe, beef by Ramona
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Pan Seared Talapia with Peach, Feta and Tomato Salsa

This is a spectacular salsa to compliment fish and chicken. Here, it’s served with roasted cauliflower and a cup of cheddar corn chowder. Let’s cover the fish, salsa and cauliflower first!

Pan Seared Talapia

Ingredients:
2 Talapia filets, 6- 8 oz. each
1 tbsp butter
1 tsp extra virgin olive oil
flour for dredging
salt and pepper
Directions
Salt and pepper talapia filets on both sides. Dredge in flour and shake off as much excess flour as possible.
Over medium heat, place butter in pan and allow to melt and bubble. Once bubbling has stopped, add olive oil. When oil shimmers, add fish and do not move for about 1-2 minutes. When fillet is able to be moved without sticking, flip over and sear for another 2 minutes. Transfer to paper towel, dab any excess oil, and plate.
Top with peach, feta and tomato salsa. Recipe below.

Peach, Feta and Tomato Salsa

Ingredients:
2 ripe peaches, peeled*, pitted and cubed
1 medium tomato, seeded and cubed
1/3 cup crumbled feta cheese
1 small red onion, diced finely
1 tbsp. red wine vinegar
2 tbsp. light oil, such as safflower or cannola
salt and pepper to taste

Directions:
Combine all ingredients and let marinate for at least 10 minutes before serving. Can be made up to 8 hours before time. Store in refrigeratore.
Oven Roasted Cauliflower
Ingredients:
One head cauliflower
3 tbsp. olive oil
salt and pepper

Directions:
Preheat-heat oven to 325 degrees.
Core cauliflower and cut into florets. Arrange florets on aluminum foil lined sheet pan. Drizzle olive oil over cauliflower and sprinkle salt and pepper evenly on top. Turn over florets to coat.
Place in middle rack of oven and allow to roast for 40 - 45 minutes.

*Peel peaches with sharp vegetable peeler or paring knife. Slice in half and remove pit.

Tags: vegetarian, Recipe, fruit, fish by Ramona
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Sour Cherry Coffee Cake

I already miss cherry season ! First, the Mt. Rainier cherries showed up at the markets. So red and yellow with a hint of sour balanced by sweet cherry goodness. I made cobblers and crisps galore!.

Next, came the sour “pie” cherries. Who would have thought sour was good? Oh my. These cherries, found at my local farmer’s market and grown in Maryland, are delicious. I bought 2 quarts at a time, but when I realized the season was nearly over, I stocked up with 4 more quarts and froze them whole. I washed and dried them, then placed them on a baking sheet in the freezer. Once frozen, I store them in Zip-lock baggies.

Tonight, I thawed about a cup and a half for this recipe by running them under tepid water in a colander for a couple of minutes. I pitted them, and reserved the juices for the recipe. If you can’t find sour cherries, use bing cherries instead.
This recipe is easy, quick and most of all, delicious!

Ingredients
1/2 cup pecans– coarsely chopped
2 1/4 cups all-purpose flour plus 3 tablespoons for coating cherries and nuts
1 teaspoon double-acting baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sour cherries, pitted with juice
8 tablespoons unsalted butter — softened
3/4 cup sugar
1/4 cup honey
2 large eggs
1/3 cup fresh orange juice
Directions

Preheat oven to 350°.Toast the chopped walnuts in a baking pan in the oven for 15 minutes. Remove from the oven and set aside.Raise the oven temperature to 350 degrees.Sift the flour, baking powder, baking soda, and salt together into a bowl. In a second bowl, combine the cherries and the nuts.In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light. Add the eggs, one at a time. With mixer at lowest speed, add the flour mixture (reserving 1/4 cup), alternating it with the orange juice.Toss the cherry-nut mixture with the reserved 3 tablespoons of flour, and add to mixer. Blend into the batter on low speed just until incorporated evenly. Turn the batter into a buttered and floured loaf pan (or use non-stick spray), approximately 10 x 7 x 2 inches. Bake the bread in the center of the oven for 45 minutes and check for doneness by inserting a toothpick into the center of the cake. It should pull out dry.
Cool the loaf for 15 minutes in the pan; unmold onto a rack to cool down.
This bread is good warm or cold, and goes well with a pat of butter.

Tags: Recipe, fruit, cake, baking by Ramona
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