Buttermilk fried corn

Corn, kernels freshly removed from cob	2 cups
Buttermilk	1 ½ cups
Flour	2/3 cup
Cornmeal	2/3 cup
Salt	1 teaspoon
Pepper, freshly ground	½ teaspoon
Corn oil

1. Combine the corn kernels and buttermilk in a large bowl; let stand for 30 minutes, and then drain. 
2. Combine the flour, cornmeal, salt, and pepper in a large zip-top bag. 
3. Add the corn to the flour mixture, a small amount at a time, and shake the bag to coat. 
4. Pour oil to a depth of 1 inch in a Dutch oven; heat to 375°F.
5. Fry the corn, in small amounts, in the hot oil 2 minutes, or until golden. 
6. Drain on paper towels. 
7. Serve as a side dish, or sprinkle on salads, soups, or casseroles. 

Recipe from Southern Livings 1001 Ways To Cook Southern.

Strawberry smoothies

Strawberries, hulled	3 ½ cups
Sugar, confectioners	2 tablespoons
Yogurt, Greek	1 cup
Cream, heavy	3 tablespoons

1. In a blender, puree the strawberries with sugar. 
2. With a spatula, scrape down sides of bowl. 
3. Add yogurt and cream, and mix. 
4. Pour into two glasses, and consume!

Champagne-poached salmon with mango

Champagne	2 cups
Cream, heavy	2 cups
Salmon filets, four	24 ounces
Mango, peeled, seeded, quartered, fan cut	1
Butter, unsalted	2 tablespoons

1. In a large skillet, add the champagne and salmon. 
2. Bring to a boil, and reduce the liquid to half. 
3. Add the cream, and return to a boil. 
4. Reduce to a simmer, and continue poaching the salmon for about 5 minutes. 
5. Place a mango quarter on each filet, and continue cooking until the salmon is done, about 3 minutes. 
6. Remove the salmon from the pan, and keep warm. 
7. Reduce the sauce to about 1 cup. 
8. Whisk in the butter, and pour over the salmon.

Cherry & chocolate trifle

Sugar	1 tablespoon
Cornstarch	1 tablespoon
Egg	1
Milk	1 cup
Vanilla extract	1 teaspoon
Cherries, dried	¾ cup
Cabernet sauvignon	½ bottle
Angel cake, 1-inch cubes	¼ pound
Sherry	3 tablespoons
Chocolate, bittersweet	¼ pound

1. In a small saucepan over medium heat, combine the sugar and cornstarch. 
2. Add the egg and milk, and combine well. 
3. Bring to a boil, stirring constantly, until thickened. 
4. Remove from heat, and stir in the vanilla; set aside, and cool to room temperature. 
5. In a medium bowl, combine the cherries and ½ cup of wine, and soak until the cherries are soft and plump. 
6. Transfer to a food processor, and pulse a couple of times to lightly chop the mixture; set aside. 
7. In a trifle bowl, arrange 1/3 of the angel cake cubes, sprinkle with 1 tablespoon of sherry, pour 1/3 of the custard on top, and spoon 1/3 of the cherries over the custard; repeat twice, and then cover and refrigerate. 
8. In a medium saucepan over medium-low heat, melt the chocolate with the remaining wine. 
9. Drizzle over the trifle, and serve immediately.

Recipe from California Wine Country Cooking Secrets by Kathleen DeVanna Fish.

Leek & potato soup with avocado cream

Leeks, white part only, chopped	4
Potatoes, large, cubed	4
Chicken stock	1 quart
Wine, white
Salt
Pepper, freshly ground
Avocado, peeled, seeded	1
Cream, heavy	1 pint

1. In a large pot, combine the leeks, potatoes, stock, wine, salt, and pepper. 
2. Simmer until vegetables are tender, about 20 minutes; purée soup until smooth. 
3. Meanwhile, whip the avocado and cream together until fluffy. 
4. Ladle soup into bowls, and garnish with a dollop of the avocado cream.

Recipe from California Wine Country Cooking Secrets by Kathleen DeVanna Fish.

Green beans in tangy mustard sauce

Green beans
Olive oil, extra virgin	¼ cup
Dijon mustard	1 ½ tablespoons
Balsamic vinegar	1 tablespoon
Honey	1 tablespoon
Salt
Pepper, freshly ground

1. Boil green beans in lightly salted water for about 5 minutes; drain. 
2. In a bowl, whisk together oil, mustard, vinegar, honey, salt, and pepper. 
3. Toss in cooked green beans. 

Great with a pan-seared bison steak!

Roasted beets with green beans, spinach & hard-boiled egg

Roasted eggplant & red onion soup

Eggplant	2 pounds
Onions, red, medium	2
Garlic	4 cloves
Olive oil
Salt
Pepper, freshly ground
Chicken stock	1 quart

1. Preheat the oven to 350°F. 
2. Rub eggplant, onions, and garlic lightly with oil. 
3. Roast until the eggplant is soft and begins to collapse, about 1 hour. 
4. Cool, peel the eggplant, onions and garlic, and then roughly chop. 
5. In a large saucepan over low heat, stew the chopped vegetables in 4 tablespoons of oil until very soft, about 15 minutes. 
6. Season with salt and pepper, cover with stock, and cook for about 10 minutes. 
7. Purée the soup with a blender, and adjust the seasonings before serving.

Recipe from California Wine Country Cooking Secrets by Kathleen DeVanna Fish.

Summer coq au vin

Chicken thighs, boneless, skinless	2 pounds
Olive oil	3 tablespoons
Salt
Pepper, freshly ground
Onion, white, large, chopped	1
Garlic, smashed	8 cloves
Potatoes, red, small, quartered	1 pound
Carrots, coarsely chopped	4
Celery, coarsely chopped	3 stalks
Zucchini, small, quartered	4
Squash, yellow, small, quartered	2
Mushrooms, cleaned, quartered	2 cups
Thyme, fresh	3 sprigs
Tarragon, dried	¾ teaspoon
Flour	¼ cup
Wine, dry white	1 cup
Chicken broth	2 cups

1. Heat a large, deep saute pan over medium-high heat.
2. Coat the chicken with 2 tablespoon of oil, salt and pepper.
3. Working in batches, add the chicken to pan.
4. Cook, turning only once, until well browned, about 6 minutes per batch.
5. Transfer the chicken to a medium bowl, and set aside.
6. Stir in the onions and garlic into the pan, cook until golden brown, about 3 minutes; transfer to bowl with chicken.
7. Add 1 tablespoon of oil and the mushrooms to the pan, stirring up any browned bits, and seasoning lightly with salt and pepper, about 3 minutes.
8. Stir in the flour, and then wine and broth.
9. Return the chicken and onions to the pan, and then add the potatoes, carrots, celery, zucchini, squash, and thyme.
10. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until the potatoes are tender, about 25 minutes.
11. Cover, and let stand for 5 minutes before serving.

A first attempt when we began this blog, and didn't think to include the recipes with the dishes. Which only proves a valuable point: it's vastly easier to maintain a cookbook blog, than track a cookbook library and remember which pages holds my favorite recipes that I might crave once every other year.

Asian fish in a packet

Fish fillets or steaks, rinsed	12 ounces
Rice, cooked	1 cup
Bok Choy, coarsely chopped	2 cups
Green onions, chopped	2
Vegetable oil	1 tablespoon +
Ginger, grated	1 teaspoon
Garlic, pressed or minced	2 cloves
Soy sauce	2 tablespoons
Sesame oil, dark	2 teaspoons
Chili oil

1. Preheat the oven to 450°F. 
2. Take two 12- x 24-inch sheets of foil, and fold each in half to create 12-inch, double-thick squares. 
3. Brush a little oil in the center of each foil square. 
4. Spread half of the rice on the center of each foil square, and then layer the greens, fish, and green onions on top of the rice. 
5. In a small bowl, combine the oils, ginger, garlic, and soy sauce; pour half over each serving. 
6. Fold the fold into airtight packets. 
7. Bake for about 20 minutes, depending on the thickness of your fish. 
8. Carefully avoiding the escaping steam, open a packet to ensure the fish is done.

Tip: Water chestnuts, julienned daikon or turnips, or slices of fresh shiitake placed on the greens beneath the fish are tasty additions.

Recipe from Moosehead Restaurant Cooks At Home.