Wednesday, July 21, 2010

Summer Recipes

The August issue of Bon Appetit is in and I spent a cheery half hour perusing it.

This is a different take on the Italian custom of taking a piece of bread and dipping it into a dish of olive oil and balsamic vinegar. It might be quite tasty served along side of a platter of cheeses -- I'm thinking brie or equivalent.

1 cup balsamic vinegar
1 1/2 teas. unflavored pectin
6 T honey

Pour the vinegar into a saucepan and sprinkle the pectin over it. When the pectin has softened (about 10 minutes) put some heat under the pan and stir it until it's hot. Don't let it boil! Stir in the honey, put it in a suitable container and into the refrigerator so the pectin sets - about 8 hours.

I don't like pesto, because I don't like That Much Basil. But this looked like a good escape route from basil...

4 slices bacon, cut into 1/2 in. slices; sauted, drained and set aside.
4 cups fresh corn kernels (if using frozen, blanch first)
1 large clove garlic, minced
Pepper to taste
1/c up freshly-grated Parmesan
1/3 cup toasted pinenuts (optional for me)
1/3 cup olive oil.

Pour off all but 1 T of your bacon fat and saute the corn, garlic and pepper. Let the corn soften a bit - about 4 minutes - then set aside 1 1/2 cups of the corn. Take the rest and blend it in a blender along with the parmesan. With the machine running, add in the olive oil. Put it in a bowl, add the bacon chips and saved corn and toss, adding torn fresh basil as garnish.

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