All posts tagged: Summertime


Handline Esquites

In Northern California, corn is an unmistakable sign of summer. I always look forward to finding the corn in husks piled high in my local market and making a place for it on my grill. Charred corn slathered in butter and sprinkled with salt is one of summer’s simple pleasures. Life is good. On the street vendor’s carts in Mexico, you’ll find two classic corn preparations, elote and esquites. Elote is typically served on the cob whereas esquites are cut off and fried in butter. No matter how many tacos I’ve consumed wandering the streets of Mexico City there is always room for corn. Esquites 8 ears of corn 4 tablespoons unsalted butter 4 cloves garlic, minced ¼ cup Crema (or sour cream) ¼ cup Mayonnaise 1 lime 2-4 tablespoons of Cotija or other crumbled, dry, salty cheese (ie: Feta, Ricotta Salata) ¼ tsp plus a pinch of chipotle powder A pinch of salt A few sprigs of cilantro The initital cooking of the corn can be done either on the grill or in the …


Summer Harvest at Full Bloom Flower Farm

A couple months back, in the full swing of summertime harvest, Dawn and I headed out to meet local flower farmer Hedda at her farm, Full Bloom Flower Farm, in Graton. The fields were lush and overflowing, full of colorful zinnias, lisanthus, marigolds, sunflowers, rudbeckia, ammi, and scabiosas. The fields were so full of color and growth, they spread happiness every way you turned.   Sunflowers reach for the sky in this gorgeous and lush summertime flower field.

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Seasonal Fruit Galette

Galettes are a wonderfully easy dessert that really put the treasures of summer center stage. There is nothing better than beautiful fruit baked into flaky pastry. Once you learn the process of making this easy, versatile dessert, you’ll be making these gorgeous free form tarts all the time! Most importantly, have fun playing with the filling; apple, fig, peach, strawberry, the options are never ending. The secret to this recipe is in the flattening and folding of the dough, building up layers of butter in the pastry. Finishing the assembly with lashings of melted butter slathered all over almost makes the dough ‘fry’ in the oven. The key to many wonderful things is butter and this recipe is no exception. Served with ice cream, whipped cream, or whipped crème fraiche, it’s truly the queen of desserts. Summertime Rhubarb Galette For the dough: 10 oz flour 1 tablespoon sugar ¼ teaspoon salt 6 oz butter, cold and cubed ½ cups ice water For the rhubarb filling: 5-6 cups of chopped rhubarb zest and juice of 1 orange seeds from …