Recipe Sketchbook: Corn, Leek, Tomatoes, Arugula

100912-food-corn-leek-soup-1Summer Corn & Leek Soup with caramelized corn, basil, olive oil, chili oil

Corn sauteed with leeks, garlic, green onions, white onion.  Simmered in cream and chicken stock with corn cobbs, leek greens, bay leaf, thyme sprigs, salt and white and black pepper.  Strained.  Served with caramelized sauteed corn, basil chiffonade, olive oil and chili oil.

100912-food-arugula-salad-1Salad of Arugula and Baby Heirloom Tomatoes with purslane, cipollini, purple radish, grapes

Peel baby heirloom tomatoes and marinate in olive oil, salt and red wine vinegar.  Dress arugula and purslane with a vinaigrette of olive oil, lemon juice, lemon zest, anchovie, shallot, cornichon, dijon, salt and pepper.  Plate with tomatoes, glazed cipollinis, purple radish halves, grapes and confit grape tomatoes.

Take advantage of the Green Market while it’s hot.