FRESH SAUTEED CORN

We had a wonderful dinner party last week where I served my trusty grilled vegetables and my sauteed corn.  I make these all summer long and can do it blindfolded at this point but my guests went nuts for the corn so here is this embarrassingly simple recipe.  I also experimented with an Ina Garten recipe from her BAREFOOT IN PARIS cookbook, Chicken with Forty Cloves of Garlic which is a great recipe for entertaining because you make it the day before and then just reheat.

FRESH SAUTEED CORN

Serves 2

Every summer we look forward to going to the farm stand for fresh corn.  My husband could eat it every night of the week if I let him.  He shucks it for me and cuts it off the stalk.  (I know I’m spoiled)!

4 ears fresh corn on the cob*

2 tablespoons salted butter

Pinch of kosher salt

Fresh ground pepper

Using a wrought iron or dark coated pan (I bought some Starfrit pans which are fantastic).

Shuck your corn and cut the kernels from each right into your pan.

Add your butter and sauté for approximately 10 to 15 minutes stirring often.  Use a wooden spoon so you don’t scratch your pan.

You want to scrape up brown bits that happen when the butter and sugar from the corn begin to almost caramelize.

Add kosher salt and fresh ground pepper to taste.

*Obviously if you are having more people adjust the numbers here.  I serve this for guests and I usually estimate 1 or 2 ears per guest.

SUMMER COCKTAIL PARTY

To throw a summer cocktail party has to be the easiest way to entertain.  Prep time is minimal, guests come for max 1 to 1 1/2 hours, and if you keep it on the small side (20-26 people) you really get to talk with all your guests. I rent wine glasses - they deliver them and pick them up dirty the next day.  For 55 cents a glass it's worth it!

 I served:

Shrimp Cocktail - still a crowd pleaser.  I bought the shrimp already cleaned and peeled but I always make my own cocktail sauce.  It's so easy I'm not going to bother writing out the recipe.  Just pour ketchup in a bowl, add as much fresh horseradish as you like (taste as you go if you like it hotter add more), squeeze 1/2 or a whole lemon in it, and a dash of tabasco or worcheshire sauce.  That's it.

Crudite - cut up whatever veggies you like - I like peppers in different colors because it's pretty on the platter.  I sometimes make my own hummus but quite frankly even your basic grocery store now sells pretty good ones.

Chips and quacamole - another crowd pleaser.  Again I usually make my own quac but we have a mexican take out place that makes fabulous quacamole so I made a quick stop there and plopped it into one of my own bowls.  (I didn't even feel quilty about that).

Smoked Salmon Tea Sandwiches - made these from scratch from an Ina Garten recipe but I don't think people like these sorts of things anymore.  They were very popular in the past.

Rosemary Cashews - MY NEW FAVORITE SUMMER RECIPE!
Every summer I attack my Barefoot Contessa cookbooks.  You should see the folded pages, yellow stickems, and literally splattered dirty pages of the various books that I have of my favorite cookbook writer/TV cooking show host, Ina Garten.  This summer I have been going through her BAREFOOT IN PARIS Easy French Food You Can Make At Home book.  I make a batch of these cashews once a week using the fresh rosemary from my garden.  Please try them,  you will never put out a bowl of plain nuts again.

ROSEMARY CASHEWS

Copyright 2004, Barefoot in Paris Cookbook by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved

Serves 8

1 pound roasted unsalted cashews

2 tablespoons minced fresh rosemary

½ teaspoon cayenne pepper

2 teaspoons light brown sugar

1 tablespoon kosher salt

1 tablespoon unsalted butter, melted

Preheat the oven to 350 degrees.

Spread the cashews out on a sheet pan.  Toast in the oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt, and butter.  Thoroughly toss the warm cashews with the spiced butter and serve warm.

I have made these hours before a cocktail party and served them at room temp and they are still fantastic.

CAULIFLOWER SOUP WITH SAFFON

This soup has the most gorgeous golden color and is smooth.  It’s delicious and beautiful.

Serves 8

4 cups chicken broth

¼ teaspoon saffron threads (crumbled)

3 tablespoons butter

½ cup – 1 cup onion (chopped)

1 ½ pounds cauliflower, cut into ½” to ¾ “ pieces

½ cup half and half (optional)

Kosher salt and freshly ground pepper

Fresh chives (chopped for garnish-optional)

Heat chicken broth in soup pot.  Bring to simmer then remove from heat and add saffron threads.

Cover and let steep for approximately 20 minutes.

Meanwhile, melt butter in another soup pot.

Add chopped onions (if u like onions do a full cup if not use less).  Saute until tender and golden but not brown – approximately 5-10 minutes.

Add cauliflower and stir.

Add saffron chicken broth. 

Bring to a simmer over medium to high heat for a few minutes.

Reduce heat, cover, and simmer until cauliflower is tender – approximately 20 minutes.

Working in batches puree the cauliflower mixture in food processor until smooth.

Transfer batches into another soup pot.

Add half and half if you like (but not necessary because it’s so smooth and creamy).

Add salt and pepper to taste.

Garnish individual bowls with chives if you like.

ASPARAGUS WITH GOAT CHEESE AND ARUGULA PESTO

"Asparagi con Caprini e Salsa di Rucula"

I serve this sometimes as a first course for dinner parties.  It’s a very pretty presentation and you can place it on the table in advance.

Kosher salt (for boiling water)

12 ounces asparagus (cut off ends and shave ends with a veggie peeler)

(count out approximately 4-5 per person)

Arugula Pesto – see below

1 log goat cheese (or fresh mozzarella if you prefer)

a bunch of  radishes

Boil water with some salt in a pot or a deep frying pan to fit asparagus.

Add asparagus and cook until just tender, about 4 minutes depending on thickness of your asparagus.  Test with a fork.

Remove from the water (using tongs) and plunge into icy water – being careful not to break off ends.

Drain asparagus and set aside to cool.

Make Arugula Pesto

2 cloves garlic

½ cup of pine nuts

4 cups arugula (roughly chopped)

¼ cup Olive oil (more if necessary for proper consistency)*

1 lemon (squeezed)

Kosher salt and pepper **

Using a Cuisinart – put your garlic and pine nuts in first – pulse.

Add your arugula – pulse again – using a spatula to clean sides.

While machine is running add olive oil to the top streamer.

If you want a more liquid consistency add more olive oil.

*I like to use a light olive oil when I’m making arugula pesto because arugula can have an intense flavor.

Squeeze your lemon in.  If you prefer start with ½ then add more if you like. 

Pulse again until blended.

Taste – add salt and pepper to taste.

**Arugula has a very peppery taste so you may not even need to add any pepper at all.

Notice I do not add any Parmesan cheese to this recipe.  I like to keep it light.

Arrange the asparagus on individual plates – approximately 4-5 each.

Slice the log of goat cheese into thick disks and lay over the asparagus spears.

Spoon some of the arugula pesto over the cheese.

After washing radish using a vegetable peeler, arrange some slices on the plate.

You can garnish with extra arugula leaves if you like.

You can also serve this dish as a buffet item and place all of your asparagus on a platter instead of individual plates.

If you prefer basil pesto, place that on top instead of arugula pesto.