To make and eat now

While out in the eastern townships over the long weekend, I brought home two bags of peaches and cream corn (among many other eat-able, drink-able items). And inspired by the gorgeous shots of fresh corn pesto pasta on Lottie + Doof, I knew that this exactly what I wanted to eat. I mean, duh, corn pesto… seems so obvious, why didn't I think of this before?

I didn't have tagliatelle or fettuccine, so I used a skinnier egg pasta, which was still fantastic. My photo isn't as pretty as Tim's from Lottie + Doof, but here it is:

And to drink? I finally opened up a bottle of Cab Sauv that my friend Bo brought me from a trip to Israel. Corn from Quebéc, basil from my balcony, wine from Israel. A nice combination indeed.

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Corn Roast and Clams

We couldn't get enough of Gilead Cafe this weekend. After the burger brunch, we spent the afternoon walking around town, killing time, until the corn roast started. Around 5 we headed back to sample some corn, clams and Ontario wine. The highlights — deep fried clams on fries with tartar sauce... and the peach crumble with enough whipped cream to make Herb Alpert jealous.

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Haddock with Corn & Tomato Salsa

There's a great seafood store called T&J on the way home from work, so I stopped in recently to see what was fresh. On that day it was the haddock that caught my eye. I had already decided I was going to make a recent recipe from Bitten,Pan-Roasted Corn & Tomato Salsa and the Haddock seemed like a good play mate. I made a dry rub for the haddock from cumin, chili powder, salt and pepper and tossed it on the BBQ. It was totally tex-mex, but it worked.

One thing to note about the corn salsa recipe. The instructions call for the corn to be added to the bacon and onion after they've cooked for a few minutes. Don't do it. In fact, don't even add the onion to the bacon. Cook the bacon to your preference, take it out of the pan, reserving the fat to cook the onion and corn. If you add the corn to the bacon it gets all soggy. The only thing worse than a recipe with no bacon, is one with soggy bacon.

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Peanut-Chipotle Sauce & Giant Corn

Corn wasn't really the star of the meal, but I will say this... it was huge! The corn came fresh from Herrle's, where they bring in multiple varieties from the field serveral times a day. The only way it could be fresher is if they let you pick it yourself. Ok, enough about the corn. The pork tenderloin with peanut-chipotle sauce was the shizz, not too spicy, not too sweet. Unlike most peanut sauce recipes this one has a tomato base, so yes it has some peanut flavour, but you don't feel like your eating melted peanut butter. A Bobby Flay original.

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Cottage Barbeque

This was our first barbeque of the season, and our first visit to the cottage this year. In honor of the occasion we did an old favorite – flank steak with grilled corn. Apologies for the picture, it really did taste much better than it looks.

One Tired Monkey

Monte cristo partied too hard, and then passed out from exhaustion. Three solid hours of swimming for the ball made him one tired monkey. Of course, being a double water dog (retriever + poodle), if I'd suggested more swimming and ball he'd have jumped up and ran straight for the water.

Rainy Sunday on Lake Kashagawigamog

It never rains (almost) when we go on vacation, but it always rains on a cottage weekend. After the rain cleared this morning, I took a few pics of how calm the lake was looking across the bay.

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The Four Food Groups

Nice presentation! Zucchini with parmesan, peas with mint, carrots with dill, and corn with fried sage leaves.

Veggies from Herrle's, herbs courtesy of the backyard planter.

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Butter Conduit

It's not that the butter is more important than the corn, but would you really enjoy it as much without the butter and salt?

This time of year Herrle's in Waterloo is serving up several varieties of corn straight from the field. It could only be fresher if you picked it yourself.

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