Glorious cobs of corn will still be around at the farmers’ markets for a couple of weeks. Sweet, meltingly tender, golden or pearly white, they are never better (or cheaper) than right now. We eat it with dinner nearly every night for the month when it is at it’s best, just barely cooking it, as… Continue reading Freeze some corn! Now!
Tag: blanch
Chew on this.
“Since traditional pesto genovese consists of nothing more than basil, garlic, nuts, olive oil, salt, and cheese, the quality and variety of the ingredients you choose really matter. When it comes to basil, shop for the youngest herbs you can find, with the smallest, palest leaves. The smell should be aromatic, not licorice-like. If you… Continue reading Chew on this.
Quick Tip: How to freeze peaches
Peaches and other stone fruit are perfect and plentiful (and pretty cheap!) at the markets right now. Taking an hour or so and freezing a bunch will be total treasure in your freezer come winter. And…far extend your season for making David Lebovitz’s ridiculously good peach ice cream (it contains sour cream, people! Sour cream!!).… Continue reading Quick Tip: How to freeze peaches