pairs4life wrote:Looking for recipes from our dear host. That hummus was amazing! Also interested in buckle recipe, pasta recipe, & punch recipe.

TIA

ava, i thought you took a pic of the hummous recipe? the buckle recipe you'll find on david lebovitz's website- the most recent post should have it. the only change i made was to sub fresh nutmeg for the cinammon. there are no recipes for the punch or pasta. when i have time later, i'll post the ingredients with some general instructions. glad you liked the food.

edited to add: i thought the blueberry buckle with lemon syrup was fantastic. i'll definitely be making it again. smitten kitchen's crispy cobbler is a dud, IMO. no reason to try that a 3rd time...

JOAN'S PASTA WITH FIGS AND GREENS
there is no written recipe; just ingredients and guidelines, so here goes: (this makes enough for about 8 servings)
1-1/2lbs. of short pasta (i mixed barilla mezzi rigatoni with cavatappi); 16 fresh figs; 5 leeks; 1 sweet onion; 8 med. cloves garlic; 1 large roasted red pepper; about 1/3-1/2c. lemon juice; zest of 2 large organic lemons; good olive oil, as needed; red pepper flakes, to taste; lots of mixed spicy greens (purchased at dill pickle food coop),or substitute swiss chard. i used 2 baggies worth, and should have doubled that; 1/2lb. freshly grated parmesan-reggiano; about 1c. of fresh panko crumbs.
use a very large pot-big enough to cook the greens down, and then to add the pasta and be able to stir it all together.
first saute the bread crumbs in about 2T. oil till browned. remove from the pot and set aside. then brown the leeks (cut in long strips) and the onion in olive oil. then add the figs, cut in 1/2 or 1/4's and cooked a couple of minutes until they soften. (add more oil as needed). then add the greens slowly-let some cook down and then add more. adding another 1/4c. or so of oil. add the red pepper, cut up. add the garlic last and cook briefly. sprinkle on the lemon zest. sprinkle on red pepper flakes. meanwhile, boil the pasta. drain and add it to the vegetables. add half of the lemon juice, taste, and add more if you like it lemony. stir in the bread crumbs and cheese and taste for salt/pepper. serve hot. with additional red pepper flakes if desired

PUNCH- this was a pint of organic strawberries, processed, but still with some bits left. and 2 c. of fresh orange juice, about 1/2c. fresh lime juice and a large bottle of pear juice bought at whole foods (glass bottle, not refrigerated). stir together, add water to taste. serve over ice.

HI,

Interested in the recipes for corn muffins with blueberries and corn ice cream, especially.

Thanks!

Regards,

Cathy2 wrote:HI,

Interested in the recipes for corn muffins with blueberries and corn ice cream, especially.

Thanks!

Regards,

I lost my original post. Both are in a Claudia Fleming's the Last Course. Her husband, Gerry Hayden, died last week. http://ny.eater.com/2015/9/2/9251803/gerry-hayden

The corn meal cakes are financiers. The almond meal/flour and egg whites give it away. Delicious and easy. They are going into my rotation.


Both recipes were featured by local food blogger Tim Mazurek on his blog Lottie + Doof.

http://www.lottieanddoof.com/2009/07/bl ... eal-cakes/

http://www.lottieanddoof.com/2011/08/sw ... ice-cream/

Cathy2 wrote:HI,

Interested in the recipes for corn muffins with blueberries and corn ice cream, especially.

Thanks!

Regards,

I lost my original post. Both are in Claudia Fleming's the Last Course. Her husband, Gerry Hayden, died last week. http://ny.eater.com/2015/9/2/9251803/gerry-hayden

The corn meal cakes are financiers. The almond meal/flour and egg whites give it away. Delicious and easy. They are going into my rotation.


Both recipes were featured by local food blogger Tim Mazurek on his blog Lottie + Doof.

Cathy2 wrote:HI,

Interested in the recipes for corn muffins with blueberries and corn ice cream, especially.

Thanks!

Regards,

http://www.lottieanddoof.com/2009/07/bl ... eal-cakes/

http://www.lottieanddoof.com/2011/08/sw ... ice-cream/

here is claudia fleming's recipe for sweet corn ice cream, from epicurious.com

http://www.epicurious.com/recipes/food/ ... eam-102304