Wednesday, August 25, 2010
Readers: Work computer was infected w/ virus (IT claims Tastespotting installed malicious software? There goes my fave lunchtime activity! **UPDATE 9/2/10: Work PC back up and running. IT says they now believe the attack was more widespread and didn't have anything to do with TS. Thank goodness!**) Home computer has a bad keyboard - unfortunate tea spill. Hope to be back up and running in no time. In the meantime; enjoy the thyme!
Friday, August 20, 2010
So, what to do with all that sweet corn? It's absolutely phenomenal cooked right on the ear, brushed with butter, and sprinkled with a little S&P (I like to wrap mine in foil and roast it until tender). But after a few dozen ears, it's nice to do something different. That's where this herb-flecked corn chowder comes into play. It's my adaptation of several recipes I've seen over the years, and it's deliciously simple - it can easily be on the table in less than 1/2 hour if you've already cooked up a few ears of corn. Or, if you'd like to really speed up the process, you can use frozen corn - the recipe will still taste great.
Monday, August 16, 2010
The wind was certainly blowing in Burlington this weekend! What better to serve than a slow cooking bolognese when the weather takes a turn? This recipe may not be 100% absolutely true to a traditional pasta bolognese, but it's definitely tasty. The slow simmering of the sauce allows the flavors to blend and concentrate and creates a deeply hued tomato sauce that's brightened with a touch of dairy. Bolognese is named after the northern italian town of Bologna, where butter, milk, and cream tend to be much more prevalent than in the dishes of southern Italy. It may seem odd if you've never seen this type of preparation before, but the dairy really does make a delicious addition and a great counterpoint to the tomatoes in the sauce.