It’s finally summer which means that it is almost corn on the cob season. The grocery stores have corn on the cob, but farmer’s markets don’t. Mediocre grocery store corn is better than nothing, but it doesn’t really inspire me to do the typical summer corn on the cob things. What it is good for, however, is making corn and shrimp bisque. I know. I know what you’re thinking. “Corn in shrimp bisque? What kind of sacrilege is this? Corn doesn’t belong in soup.” Well, I promise, it’s delicious. Even if you don’t believe corn belongs in soup. (more…)
Don’t tell anyone, but I might like mustard and tomatoes. I spent my entire childhood hating both of them with a passion, but I’ve discovered that while I still don’t like raw tomatoes and I won’t be having yellow mustard anytime soon, dijon mustard is delicious on pork and tomatoes cooked in wine is my second favorite way to consume wine. This recipe is an amalgam of these tastes. All credit goes to me… I didn’t even need to use Bittman to figure out cooking times!
This recipe feeds one, but could easily feed more by doubling the vegetables and number of porkchops.
Why I’m doing this:
Some friends of mine recently started planning their wedding and asked me to make the cake. [cue panic] I agreed, of course, because I am clearly not busy at all and I never turn down a chance to be awesome. I’m obviously a reasonably decent baker, but if I’m going to do this, I need to do this properly. That means finding the perfect recipes, flavors, and techniques to make this wedding cake look better than what a frantic grad student can make in her apartment kitchen. So my game plan for the next ~10 months now is to make at least one cake per month to figure out what the hell I’m doing.
Ugh, I get busy for a few months (grad school takes up a lot of time–who’da thunk?) and this blog degenerates into a vegetable and fish party. Gross. Time to fix that!!! (more…)