When I started this little blog, I decided it would focus on food. Especially on the cooking of food. But specifically, the direct relationship of cooking and then completely devouring said food.
But, I would like to take a moment for a quick plug that can help everyone. I'm not in advertising or have any background in marketing, but here's my pitch. Don't laugh. I actually thought hard about it. Ready? Okay. Here I go:
People like to eat and go out to eat. They like to go to restaurants. Most restaurants have a "No Shirt? No Shoes? No Service." policy.
Red Prairie Press, run by the ridiculously awesome Rachel Bone, will gladly help you out with the "No Shirt" part. Which means, buying awesome apparel from her can actually help get you into that exclusive restaurant. So swing by her website before you swing by the restaurant and you won't be turned away!
...unless you have no shoes.
Summer is offically here on Friday, but corn season is well underway. I will gladly admit that I actually believe I could live solely on good corn for months without fail. And while my preferred preparation of this delicious grass (seriously, corn is a grass) is straight off of the grill, my current lack of a backyard leaves that barbecued treat a wonderful but distant memory.
Instead, I offer this alternative corn dish. This combination of peppery radish, milky Camembert, and pleasantly sweet sweet corn is texturally not unlike another local favorite in these parts: the crab cake.
In a bowl, mix corn, radish, Camembert, and parsley. Taste and season accordingly with salt and pepper. Add egg and panko flakes and mix thoroughly. Add more panko flakes if mixture is still too loose. Refrigerate for one hour.
Heat olive oil in a skillet over medium heat. Gently form mixture into five small patties and fry for two minutes on one side, or until golden brown. Repeat on otherside until sufficently browned. Serve with a small garnish of parsley.
A friend moved away last week and I promised to make some truffles as a going away gift. It was warm out when I made them and the heat combined with chocolate's relatively low melting point in such a way as to define their somewhat 'unique' shapes. Upon their completion, I decided that until someone sponsors me for central air conditioning, truffles shall remain cool weather food.
Regardless of temperature, truffles are actually very easy to make. And once you've made them a few times you can really explore different flavorings. These ones are, from front to back:
The recipe I used was from the great Alton Brown, which can be found here.