In the past 36 hours, I have made Corn & Basil Cornbread, Swedish Plum Pie and a Strawberry Pie, and some Pasta Salad with Cilantro Pesto and Corn.
I also bought a new pie-carrier from The Container Store. I like it, but the clasp is a little weird.
Ok, here we go:
1. Fresh Corn and Basil Cornbread from Bon Appetit
I followed the directions as given except that I didn't have a square pan, so I used a round one. It rose and overflowed quite a bit (making my forward-thinking baking sheet underneath the pan pretty snazzy). I then ate the overflowed edges. I think it is good, but maybe would use a finer corn meal in the future and add it needed more salt.
2. Swedish Plum Pie
I based this off a recipe for Swedish Apple Pie that my mother makes often. It's not a typical pie in that you put the fruit in the pie dish and then pour a batter over it and bake it that way. It is one of the easiest pies to make, if you're alright with not having the more traditional two-crust version.
The recipe I used came out of a cookbook, but is basically the same as this one. I omitted the nuts and only used 1/2 cup of butter. I added a splash of leftover buttermilk from the cornbread to thin the batter a bit. I obviously used plums rather than apples. I have no idea how many plums it was, I just kept cutting, and cutting, and cutting...
3. The Strawberry Pie
I searched high and low for a strawberry pie recipe that was akin to a regular blueberry or apple pie recipe, but with strawberries. I kept finding ice-box recipes, but I wanted to bake, and I was afraid to just substitute because of the juice factor. I finally found a recipe in The Silver Palate cookbook for a raspberry pie and decided that was close enough. I can't find the recipe anywhere online to link to, so I'll have to put it in my hand the next time I have the cookbook on hand. Found it!
I have to work on my lattice top. I made the pastry dough from scratch and used the shortening and butter version from which I typically shy away (I am afraid of shortening), and it made the dough tricky to work with. Even in a lovely air conditioned kitchen (thanks mom).
4. Cilantro Pesto Pasta and Corn Salad.
This one was kind of a mishmosh of leftovers. I had leftover pasta and one remaining ear of corn and wanted to do something with it, so I tossed them together with some of the cilantro pesto I made the other day.
The pesto was made from a supermarket-bunch of cilantro, handful of pistachios, one scallion and some olive oil. And some salt. It has a surprisingly mild flavor and would probably be helped by some lime.