SWEET CORN CEVICHE

There is all this chatter about 'back to school' and I feel like I just got in the summer mood! Not that other people going back to school means that much to me, but I know what is coming. It is just around the corner when people will start talking pumpkin and apples and the holiday Starbucks cup. I still need to go for another swim in the ocean, have a beach picnic and make popsicles! Let's just enjoy the corn and tomatoes and peaches a bit longer. I can see those of you in other parts of the country, the ones enduring some crazy weather patterns, shaking your head.

As simple this recipe is, it needs some defense in case you are thinking it looks too basic. First off, I used the corn I got in my CSA basket this week from the organic farm down the road and OH MY goodness, it was unbelievable. It's the end of August, and if there is ever a time to find sweet, creamy corn from a farmstand or farmers market, it is now. I've watched enough documentaries on the food system to make the effort for organic corn, and besides the ethics of it, the flavor and texture is completely different. The raw corn kernels marinate and soften up a bit, absorbing all the flavor (hence 'ceviche'). You could very well eat this as a side salad, in a quesadilla, mix it with a bit of queso fresco and use it as a condiment for whatever you're bbq-ing. The finely chopped serrano brings the perfect amount of heat, enough to warm up your mouth but not send you searching for a drink. I know I already said this about the tomato soup, but I mean it, this recipe is only as good as the ingredients you use. It is raw corn after all.

SWEET CORN CEVICHE // Makes 2 Cups

Inspired by a picture in Food&Wine

I paid attention to chop the ingredients pretty small, as I wanted the corn to be the star, and the rest to merely compliment - I really think this made a difference.

2 Farmstand Corn Cobs

Zest and Juice of one Lime

1 Generous Tbsp. Extra Virgin Olive Oil (use the good stuff)

1 Green Onion, finely chopped

1 Serrano Chile, seeded and minced

1/4 Cup Chopped Cilantro*

1/4 tsp. Sea Salt

1. Shuck the corn and use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl.

2. Add the zest and juice of the lime, good olive oil, green onion, serrano and stir to coat. Add the cilantro and sea salt and give it another stir. Let it sit for at least 30 minutes before eating for the flavors to blend. Taste for salt. Keep in a covered container in the fridge, it gets slightly more spicy with age.

* I know there are people who despise cilantro, but don't let that deter you from making this. You could substitute 2 Tbsp. finely chopped, fresh oregano leaves. It won't be quite as 'mexican' tasting, but it does need a fresh herb, and this is the second best option.

SEATTLE.

There is something that stirs in me as soon as I get off of a plane. It is a relief.

Weeks pass and the weight of everyday life builds up - the deadlines, cleaning, relationships, creative pressure, social planning and what not. I mull around in my own angst, which makes the world seem small. I lay awake at night worried that I am fresh out of ideas for the book - what vegetable have I not exhausted in my recipe writing yet? I needed this trip to get out of my own head. I needed to leave and to be reminded that this world is actually huge, that there is SO much out there, so many stories and things to try. I sat on the lightrail of Seattle en route to our hotel, just staring at all the people waiting to go somewhere and I wondered what they were worried about. We're all going to be alright... is it weird that I wanted to yell that out the window? For them and for me. Despite the amount of cheese and sugar I consumed in the past four days, my mind feels healthier.

I was thrilled to finally meet some friends I had, so far, only admired from my corner of the internet. We've exchanged emails and blog comments, but I got the chance to look at them in the face. It's strange how you feel like you know someone from behind a web address or twitter avatar, isn't it? Truth is, if they do it well and honestly, you pretty much do. Genuine people are easy to spot and a pleasure to know.

We spent our days with eating, walking, drinking coffee, and seeing friends on repeat. I just wanted to pop in here with a few words and a couple photos (Hugh didn't take many, he was busy eating), and assure you that after weeks of being burnt out of cooking in general, I feel more excited about being back in the kitchen. I'll bring you food next week, but 'til then, I think you should start planning a trip. Somewhere.

Anywhere.

A SUMMER CHEESE PLATE.

Ahhh, it feels kind of nice to write a recipe without instructions. This is just to get you thinking beyond the usual, or maybe this is your usual with a few little additions. There is always a reason for a cheese plate, and I think one with a little extra thought goes a long way. We're going camping by the beach this weekend with family, and that's as good a place as any for a cheese plate, if you ask me.

I've catered a handful of dinner parties, and the selections below are some choices I've come to find popular by extremely close survey. We each have our favorites, and you should by all means include yours, but this combination is what makes sense to me for the end of summer. I like to keep the cheeses on the lighter side for warm weather, saving the cheddars, bries and bleus for the cooler months, this being an exception.

PARMIGIANO REGGIANO // RAW COW'S MILK

chisle off a few pieces, drizzle raw honey

CHEVRE // SOFT GOAT'S MILK CHEESE

rolled in finely chopped lemon thyme, chives, pinch of rosemary and ground pepper

MANCHEGO // AGED SHEEP'S MILK

with a bit of apricot jam

BABY MOZZARELLA // FRESH COW'S MILK

with slow roasted yellow tomatoes, basil and balsamic reduction

Here is a recipe for Heidi's tomatoes, mine were so juicy, I used half the oil suggested.

To make your own balsamic reduction, just simmer balsamic vinegar until it reduces to 1/3 of its original volume. Remember it will thicken even more as it cools. I suggest transferring it to some sort of glass vessel before it cools, as it is quite sticky.

Marcona Almonds

Fresh Grapes or Figs

Crostinis

Seeded Crackers

Let the cheese sit out a bit, don't serve it straight from the fridge.

And drink wine with it, because life's short and cheese and wine make all sorts of sense.

(update for those asking) Cheese forks are from Napa Style.