Cindy’s Local & Fresh Summer RecipesThis week we were headed up to our home on Lake Winnipesaukee for an extended weekend. Before we left, I checked out our Connecticut Local Produce section for inspiration.
Cindy’s Local & Fresh Summer RecipesThis week we were headed up to our home on Lake Winnipesaukee for an extended weekend. Before we left, I checked out our Connecticut Local Produce section for inspiration.
When I go shopping, I don’t usually have a recipe in mind. I buy what looks good and figure it out from there. I grabbed the cherry & grape tomatoes, a few handfuls of green beans, corn on the cob, peaches, basil and a couple of avocados.
One of my favorite pastimes is cooking, especially during the summer months when there is a ton of local produce to work with, so I was excited to get into the kitchen!
• my favorite EVOO – Oleavia Early Harvest Organic Extra Virgin Olive Oil
• La Vecchia Dispensa Aceta Balsamico Green Label Balsamic Vinegar
• Dijon Mustard
• Sweet & Red Onions
• Garlic
• Lemons & Limes
My grinders are always at the ready with Tellicherry peppercorns and Himalayan Salt.
I also love putting the basil right on the counter in a vase so it doubles as decoration. And who doesn’t love the smell of fresh basil?!
Prime Porterhouse Steak from the Palmer’s Butcher Shop, Marinated Green Beans, Cherry & Grape Tomatoes with Avocado and Corn Pudding (sounds like a dessert, but it’s a delicious side dish).
I trimmed the stem end of the green beans and blanched them in boiling water for 2 minutes. I then plunged them into a bowl of ice water so they would stay nice and green.
From there I made my dressing:
• A bunch of scallions thinly sliced
• 4tbsp or so of EVOO
• juice from one lemon
• a hefty teaspoon of Dijon mustard
• a pressed garlic clove
• chopped basil
• and a heavy grind of salt and pepper
Poured it on top of the green beans and popped it into the fridge.
For the Tomato & Avocado Salad, I took our local cherry and grape tomatoes (though you can use any type of tomato for this recipe) cut them in half, tossed them with a diced ripe avocado, poured on a substantial drizzle of EVOO & balsamic vinegar, chopped basil, salt & pepper. Easy peasey deliciousness!
Because I had the corn in my fridge for a few days, I wasn’t sure if it would be sweet enough to enjoy on the cob, so I decided to make a roasted corn pudding. It’s super easy! (I cut it in half as it was just the two of us.)
• 8 ears fresh corn, shucked
• 1 tbsp olive oil
• 1 small onion, chopped
• Kosher salt
• 2 cups heavy cream
• 1 large egg plus 1 egg yolk
• 2 tbsp tarragon, chopped, plus leaves for topping
1. Heat grill on high and heat oven to 400°F. Grill 4 ears of corn until charred on all sides, about 5 min. total. Transfer to cutting board.
2. Cut charred kernels off cobs and set aside (about 2 cups). Cut kernels off remaining 4 ears of corn (about 1 1/2 cups). Heat oil in medium saucepan on medium. Add onion, raw kernels and 1/2 tsp salt and cook, stirring occasionally, until tender, about 5 min.
3. Add cream, bring to a boil, then lower heat and simmer until cream is reduced by one-third and mixture has thickened, about 15 min. Using immersion blender, puree corn mixture until mostly smooth. With blender running, add egg and yolk; blend to combine.
4. Fold in charred corn and tarragon, then transfer to shallow 2-qt or 9-in. square baking dish. Bake until pudding is set and top is beginning to brown, 15 to 20 min. Sprinkle with tarragon leaves.
Note: To keep kernels from flying all over the kitchen when slicing them off the cob, we use a serrated knife and place the cutting board in a rimmed baking sheet to catch any strays.
After I popped the corn pudding into the oven, I prepared the Porterhouse for grilling. I like a super hot grill. I generously coated it with salt and pepper and set my husband off to the grill with a warning not to overcook it! I always temp my steak with a meat thermometer and pull it off at 125 degrees and let it sit for 10 minutes. The steak will continue to cook and will be a perfect medium rare.
I will tell you that this dinner was absolutely delicious and couldn’t have been easier to prepare. I encourage you to enjoy the local bounty that Connecticut has to offer. It may be hard to believe, but our small little state has over 10,000 producers that not only need our support but are providing us with delicious farm-to-table experiences that you can create all by yourself with these easy recipes. Bon appetite!
CINDY’S PANTRY STAPLES:
La Vecchia Dispensa Aceta Balsamico Green Label $22.99
Oleavia Early Harvest Organic Extra Virgin Olive Oil $22.99
Tellicherry Peppercorns $25.99
After graduating college, she ventured out into the corporate world but quickly realized that it was not a career path she wanted to pursue. She returned to the family business with a head full of ideas. Soon after she joined the team, blossomed Palmer’s Flower Shop which in turn led to the opening of Palmer’s Gift Shop. From there, Cindy, who has always been a big cook, thought the deli department could offer a lot more than just cold cuts. At that time, prepared foods didn’t even exist in supermarkets! She started making pasta and potato salads at home and selling them out of the deli case. The salads sold so well that Palmer’s put in a small kitchen and hired their very first chef.
Cindy oversees the purchasing, marketing and merchandising for Palmer’s, in addition to being involved in the design/redesign of every department in the store. Cindy’s latest ventures include Palmer’s Travel & Food Tours.