A few weeks ago we had our parent’s group over to the house for a barbecue and potluck in the backyard. We all have babies around the same age and they all go to bed around 7 pm which, frankly, makes for a very early barbecue, so we met in the late afternoon; Sam and I picked up sausages, beer and all the fixings and asked everyone else to bring a dish to share. The following day I started cooking from Kristin Donnelly’s new book, The Modern Potluck, and wished I’d started sooner as this corn salad would’ve been perfect to share: it’s got late summer, sweet August corn, effortless cooking written all over it. It’s smoky and a little bit creamy with a splash of lime and nice pops of color from the radishes and cilantro. Apparently Kristin was inspired here by the Mexican street snack elote, corn on the cob slathered with mayonnaise and cheese. And while I have to admit that I’ve never tried elote, if it’s anything like this salad, I’m 100% on board.
I met Kristin for the first time last week when she was in town promoting her book, but I feel like I’ve known her forever. You may be familiar with her name from her long stint at Food and Wine — or perhaps you know her luscious lip balms. I think we first started chatting when she mentioned my granola in Food and Wine, and then we talked periodically about small business things and cookbook writing. When we met for pizza last week, conversation meandered over to motherhood as it tends to these days with my mama friends, and in many ways it was fitting as the impetus behind Kristin’s book really came to her after she had her daughter. In her introduction, she talks about it, and about lamenting the loss of big dinner parties: “After I had my daughter, Elsa, those types of dinner parties seemed not just daunting but also impossible. Because I couldn’t eat at restaurants as much as I used to, I felt that my social life was starting to fall apart. That’s when I remembered potlucks. What a brilliant idea! I could focus my energy on one dish and get a full meal in return, all the while hanging out with my friends or meeting my neighbors.”
But that of course makes it sound so simple, right? Later Kristin recognizes this, noting how we live in tough times of diet restrictions and hashtagged food — there’s even that pressure to make a memorable dish maybe you’ll become known for. Something seasonal, something beautiful. And that’s where her book comes in: with some reassurance that simple potluck food can be inspiring, too. And in typical potluck fashion, she asked some friends and writers to contribute recipes to the book (my Chocolate Cherry Millet cookies are representing in the Sweets section!) I have to say that many of the recipes are also great new parent meals or simple ‘stock the fridge’ dinners that you can easily freeze and thaw when things get hectic, as they’re bound to do. In fact, there’s a whole chapter devoted to the 9×13 pan: pure genius.
Giveaway: Clarkson Potter/Random House & Corningware have teamed up to do a giveaway on the site today. One A Sweet Spoonful reader will win a copy of Modern Potluck plus a special delivery from Corningware. To enter: Leave a comment below telling me your go-to potluck or picnic dish. Giveaway ends August 30, 2016 at 9 am PST and is open to US readers only.
Grilling corn for this salad is really easy, but if you don’t have a grill (or grill pan), it’s not a problem: simply boil the ears of corn. Kristin advises not to use frozen kernels though, which tend to be less milky than corn freshly cut from the cob. I ended up halving this recipe as it makes quite a lot, and it worked beautifully, so if you have a smaller family or crowd you could go that route. And we found that while it’s certainly best eaten the day it’s made, the salad keeps just fine in the refrigerator for up to 2 days.
Recipe from: The Modern Potluck
Light a grill or preheat a grill pan. Pull back the corn husks but leave them attached; remove and discard all of the silks. Fold the husks back up over the corn. Grill the corn over moderately high heat, turning occasionally, until the husks are well browned and black in spots and the corn is very hot, about 10 minutes. Transfer to a platter and let cool.
Meanwhile, in a large bowl, mix the shallot with the lime juice and let stand for 5 minutes. Whisk in the mayonnaise and paprika.
Using a serrated knife, cut the corn from the cobs (you should have about 8 cups of kernels). Add the corn and the cheese to the dressing and toss. Within 1 hour of serving, add the radishes and cilantro, season with salt, and serve.
POTLUCK PREP. The salad without the radishes and cilantro can be made earlier in the day and refrigerated. It can stand at room temperature for up to 2 hours.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.