Sunday, August 27, 2017

Summer Corn and Tomato Salad

Grilled Halibut Plated with Generous Portion of Corn and Tomato Salad
Summertime and the Living is Yummy

Recipe by Robin

The quintessential summertime meal is made with garden-fresh corn and tomatoes backed by toothsome barbecue. Late summer bell peppers and sun-loving herbs are the proverbial icing on the cake. For years I’ve wanted to create a corn and tomato salad. Finally this year I was spurred to action. Jeanne, a thoughtful librarian colleague, brought several pounds of flash-frozen halibut to work. Every summer her kids board charter boats in Ketchikan, Alaska to do some deep sea fishing, and she shares their fishy wealth with others. Her generous contribution inspired me to get going on the corn salad.

Sunday, August 13, 2017

Baba Ganoush

Bowl of Baba with ring of multicolored carrots around it
Colorful Carrots are Delightfully Dipable

Recipe by Robin

About 25 years ago, my friend Bee turned me on to Baba Ganoush, the Middle Eastern eggplant dip that he calls Eggplant Baba. He uses just grilled eggplant, cumin powder, cayenne, garlic, salt, and “lotsa olive oil.” Since I can’t recreate his delicious concoction of just 6 ingredients, I’ve added the traditional lemon juice, tahini, and white pepper.  The key to authentic flavor is grilling the eggplant slowly till the skin is charred and insides are soft. I use a Weber grill for added charcoal flavor. Bee uses a hibachi, and also suggests grilling under a broiler or over a flame burner if it’s not barbecue weather.