Aug 252018

Sweet Corn and Tomato Gazpacho

This corn gazpacho is the soup entry I did for the Fairfield Tomato Festival cooking competition, and actually the recipe I was most please with. It may have only gotten second place in its category, but it is an amazing summer soup. For one thing: gazpacho = no cooking, which is great when there have been too many 90F + days. This was actually my first attempt at gazpacho. In true me fashion, I ended up trying multiple batches at once, both this and a cherry and tarragon version. I’ve had a cherry gazpacho before when I was working in…Continue Reading

Jun 262018

Peanut Curry Noodle Soup

When I’m cooking, often what I start out intending to make is not what ends up on the plates. I’ll get a bright idea that inspires me or decide what I really want to eat part way through the cooking process. There are times when this distraction is detrimental, and other times when the result is great. This  chicken curry noodle soup turned out to be one of the tastier results. I really couldn’t think of what to cook, so I settled on an easy default of Thai chicken curry and rice. I was just going to make it a…Continue Reading

Jun 202018

Tangy Cabbage Salad

This is one of those recipes you are going to look at the directions for and say “Really, is that it?” to me. But sometimes you just need a quick salad that is good for multiple occasions and tastes good. Also, I had a lot of cabbage and needed to do something with it (suitable to way-to-hot weather). In fact, almost all the ingredients in this salad were grown within an hour of where I live. Not the raisins oddly enough. Bad me for not supporting local farms (in my defense there’s primarily wine grapes around where I live rather…Continue Reading

May 222018

Spring Potato Salad

I learned about the concept of panzanella salads from Smitten Kitchen a couple years ago, however I have never really eaten croutons. But I liked the concept of being able to adapt the dish to the season (since I do so much of that already). So I started making similar salads replacing potatoes or other starches for the croutons. It’s basically another way of doing seasonal pasta primaveras (once again, just switch the starch!) which I do all the time. During the portion of the year when the farm stands are inactive or don’t have much variety, I get a…Continue Reading