Café con Leche

Squash blossoms are difficult to find but I found some at the Belmont Farmer's Market.

I made a salad for the kids today with some of the blossoms

Fettuccine with Squash Blossoms

In a medium sauce pan add some unsalted butter, chopped garlic and scallions. Then add thin slices of your favorite summer squash plus some corn kernels and enough chicken stock to make a light sauce. Saute until cooked through and then throw in a handful of thinly sliced squash blossoms and basil until wilted. Season to taste, adding more butter if necessary to enrich the sauce and toss with cooked fresh fettuccine.

Posted by Rosa at 08:04 PM | Permalink | Comments (0)

Ingredients
4 ear corns, kernels scraped from the cob plus corn cobs
1 tablespoon olive oil
1 yellow onion, diced
1 garlic clove, finely chopped
1 tablespoon of chipotle sauce, more if you want it spicy.
6 cups chicken stock
1 1/2 cups heavy cream
salt & pepper to taste

Directions
1. Cut the corn kernels from the cobs and save the corn cobs. The cobs will be used to add additional flavor to the soup.

2. In a medium-sized saucepan over medium-high heat, add the olive oil. Saute the onions for 3 to 4 minutes until they are translucent. Next, add the garlic and chipotle sauce and saute for another minute. Finally, add the corn kernels and saute for another 3 minutes, stirring constantly.

3. Add the salt, black pepper, corn cobs and chicken stock to the mixture and bring to a boil then reduce the heat and boil for 30 minutes. Stir occasionally to prevent the corn kernels from sticking to the bottom of the pan.

4. Place the corn mixture in a blender, minus the corn cobs, and puree. Add the heavy cream; for a smoother soup pour the mixture through a sieve.

Posted by Rosa at 08:04 PM | Permalink | Comments (0)

I like to add cherry tomatoes in salads or for a quick bruschetta.

Bruschetta with Ricotta Cheese

Ingredients
ricotta cheese
extra virgin olive oil
garlic clove
cherry tomatoes
pepper flakes
basil leaves
country-style bread

Heat olive oil in a small skillet and sauté the garlic clove until fragrant. Add the cherry tomatoes and season with salt and pepper flakes. Cook the tomatoes until they are soft and juicy making sure not to let them collapse. Add a couple torn leaves of the basil.
Spread the cheese on a toasted slice of bread and add the tomatoes.

Posted by Rosa at 11:33 AM | Permalink | Comments (0)