We first tried this recipe at a dinner hosted on Kauai by our dear friends, Gloria & Steven Cohen. We could have honestly devoured the whole tray of this sweet and spicy corn, outrageously delicious, pudding but we held back wanting to leave a bite or two for the other guests. The recipe originates from Anna Pump’s book, “Country Weekend Entertaining.”
Breakfast & Brunch
Tomatoes are so delicious, raw, roasted, and especially in this Creamy Heirloom Tomato Soup. The rich flavor of the tomato is reduced down into a deeply satisfying bowl of perfection. Serve as a starter or paired with a hearty bruschetta, like our Mushroom, Caramelized Onions & Truffle Bruschetta, for lunch or a light dinner.
These peaches have it all, sweet, salty, creamy and savory. Super easy to make and everybody will love them. The juicy peaches are wrapped with fresh basil, creamy blue cheese and salty prosciutto; creating crispy, juicy hors d’oeuvres. Try adding them to a salad for an unexpected surprise. Enjoy…
We served these with cocktails and our guest asked if we could skip dinner, and plate up another round. The mushrooms are creamed in sherry, the onions are caramelized in Marsala and then the savory layers are placed on top of charred, crusty bread and finished with shaved Parmigiano-Reggiano, thyme leaves, micro greens and a drizzle of truffle oil! WOW…
In the summer tomatoes are at their best, abundant and beautiful in reds, greens, golds and oranges. Nobody will argue that a tomato is absolutely delicious eaten in it’s raw and perfectly pure state but it’s hard to dip a piece of garlic rubbed, crusty, grilled bread into a raw tomato; so we highly suggest you try this juicy, mouthwatering, whole tomato version of Bruschetta from one of our favorite Kauai restaurants, Bar Acuda.
This time of year zucchinis aka courgette are abundant in all shapes and sizes, usually dark or light green but with hybrids in deep yellow or orange. The Aspen farmer’s market offers everything from little zucchinis to huge amazing ones that could feed a crowd.
We went to the farmers market this morning and were so inspired by the fresh and beautiful ingredients. Pepper grabbed a bunch of amazing carrots and decided to create this rich and delicious soup. It can be served in a smaller portion as a first course or in a larger entree portion.