25 July 2010


Creative or inventive cooking has been on a short sabbatical, but today CA and I both dived back into the soup...

Yesterday while I finally went to see The Kids are All Right with RvH, CA visited the Woodstock Farmer's Market in search of some local corn and tomatoes. Two weeks early for the tomatoes, he was told, so we'll wait until then for a panzanella salad. Good news, though the sweet corn is at its peak. He also found some lovely fresh peaches

Today we've been doing a bunch of just hanging out, but CA was inspired to make a rustic peach tart.

Later in the day as he prepared the grill for our NY Strip Steaks, I cobbled together an Edamame Succatosh based on a combination of a recipe I found on-line and a remembered version from our trip to Virginia Beach and dinner at Catch 31. All-in-all we had a spectacular meal graced with a bit of Seven Oaks 2007 J.LOHR Paso Robles cabernet sauvignon.

3 T. Olive oil, divided
2 Garlic cloves, minced
1 Orange bell pepper, seeded and diced
1/4 Cup Red onion, diced
1/2 Cup Corn, fresh or frozen
1 Cup Grape tomatoes, halved
4 strips Bacon--cooked and drained
2 tsp Lime juice, fresh
2 tsp Rice wine vinegar

1. Heat 2 T. olive oil in a non-stick sauté pan or wok.
2. Sauté garlic, edamame, orange bell pepper, red onion, and fresh corn until just softened.
3. Stir in grape tomatoes and continue sautéing until tomatoes are just warm.
4. Mix together lime juice, vinegar, and 1 T. olive oil; pour over vegetable mixture
and cook 1 - 2 minutes longer.
5. Toss in crumbled bacon pieces.
6. Drain excess liquid and remove to a serving bowl.

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