Summer sizzle

Before I share a few cool summer recipes with glamour sizzle, here's another alert and reason to stick to your farmers' market; likely half the chicken parts sold in supermarkets and other industrial outlets carry sickening salmonella.  The USDA has become incapable of monitoring; troubles are everywhere. So please buy your chicken from your local farmer. No matter what the cost, it's going to be cheaper than the cure for salmonella poisoning.

Now back to our program!
A few more ways to be corny off the cob right now along with a few recipes for quick, tasty and above all nutritious dishes perfect for the heat of August. And naturally everything features the produce at high tide at your local farmers' market.

 Blueberry Muffins

It is blueberry bonanza time and in a few locales the tart teeny wild blueberries are momentarily available. You can savor them right now or preserve them for the long winter as blueberry muffins: these are the best ever, chockful of blueberries and sassy flavor. Easy enough for kids to make. Don't use the fatter high bush blueberries as they have too much water in them.  I have a recipe for those coming up.
This makes 6 giant muffins (using popover pan) or 10 regular size
1 stick unsalted butter (1/2 c)
3/4 c raw sugar or a mix of light brown and white
2 extra large/jumbo eggs or 3 large eggs
1 tsp vanilla extract
1/8 tsp orange flower water if you can find it; otherwise 1 tsp orange rind
1/2 tsp ground nutmeg
1/4 tsp ground cardamom (optional in case you don't have it)
2 tsp baking powder
2 c unbleached white flour
1/2 c milk
2 c wild blueberries (frozen is okay just put a tsp of flour on them to absorb any ice)
pinch of ground cinnamon
1 tbsp light brown or raw sugar

Preheat oven to 375º.  Butter your muffin tin or tins.
In the bowl of a mixer or mixing bowl cream the butter with the sugar and do it until the butter is fluffy. Otherwise the muffins won't rise up.  Add the eggs one by one, beating as you go.  Add the vanilla, orange flavor you have, nutmeg and cardamom if you have it. Blend. Add the baking powder and flour together. Quickly mix just to start incorporating the flour into the batter. Add the milk and mix as fast as you can. (Long mixing of flour brings out the gluten that makes bread.) If you need a bit more liquid to make the mixture not so pasty add a tbsp milk.  Fold in the blueberries.

Fill the muffin tins to 7/8 full with the batter and shake the tins to get any air out. Sprinkle a tiny pinch of cinnamon on top of each muffin and then a pinch of sugar.
Bake at 375º 30-35 minutes until the tops are brown and the muffins have puffed up and a cake tester comes out clean. Cool 5 minutes before inverting to release the muffins.  Enjoy!

 Cold Zucchini Soup
This is an old recipe from Jacques Pepin with add-ons from me..
serves 6-8

5-6 med zucchini
1 lg onion, peeled and thinly sliced in rings
1 1/2 tsp curry powder
1/2 tsp dried basil
3 c chicken broth
1 c heavy cream
1/2 c milk
Salt and freshly ground pepper
Chives, finely chopped for garnish
Parmesan cheese, grated finely for garnish

Rinse and dry the zucchini. Cut off the ends. Cut 1 zucchini in half lengthwise then thinly slice one half and stack the pieces. Cut into thin match size strips. Put them in a saucepan, cover with water, bring the water to a boil and cook 3 minutes. Drain well and set aside.

Cut the remaining half of the zucchini and the other zucchini into 1" lengths. Cut each into quarters. Put into a large saucepan. Add the onion slices, curry powder and dried basil. Stir to blend. Add the chicken stock and bring to a boil. Cover the pan, reduce heat to simmer and cook 45 minutes. Put the pot contents into a blender or processor or use an immersion blender to create a purée. Add the cream, milk, salt and pepper to your taste. Add the reserved zucchini strips. Chill thoroughly. Serve garnished with the chopped chives and cheese.

Sauteed Greens with Olives
This is the way to use up all those greens you were going to trash: turnip tops, radish tops, wilted lettuce, beet greens....an alternative to my trash torte.

2 tbsp olive oil
4 garlic cloves,thinly sliced
1/2 tsp crushed red pepper flakes
10 c mixed greens (kale, chard, beet, turnip, lettuce, spinach, arugula)
Kosher salt and freshly ground black pepper
1/4 c Kalamata olives, pitted and halved  (6-8)
2 tbsp fresh lemon juice

In a large skillet heat the oil over medium flame. Add carlic and cook, stirring, until it begins to brown, maybe 2 minutes. Add pepper flakes, stirring and cook another minute. Add greens, handful at a time and toss until wilted. Season with salt and pepper to your taste and continue to cook until all greens are wilted, maybe 3 minutes. Add olives and lemon juice and toss to combine everything.  Serve warm.

Boston Corn Bread

This is a great moment for cornbread with real corn kernels added for crunch because cornbread goes so well with summer seafood, especially clams and lobster and grilled fish. It's great with grilled chicken and pork as well. Paired with grilled vegetable kabobs and those sauteed greens above, it makes a substantial meal.

Serves 6-8
 2 c unbleached flour
1 c yellow cornmeal
3/4 c white sugar
1/2 tsp salt
1 tbsp baking powder
2 lg eggs
1 1/2 c milk
1 1/2 tbsp corn oil
1/4 c melted butter
2 c corn kernels (4 ears)
1/2 tsp chipotle chili powder

Preheat oven to 350º. Lightly oil a 9" cast-iron skillet and put it in the oven to heat.
In a large bowl, sift together the flour, cornmeal, sugar, salt, chili powder and baking powder.
In another bowl, whisk together the eggs, milk and oil. Combine the two bowls. Add the melted butter and corn and stir with a spatula just until blended, no more.

Remove the cast-iron skillet from the oven and pour the batter into it. smack the pan on a countertop to even the batter and remove air pockets. Put in the oven and back 1 hour until corn bread is browned on top and a tester comes out clean.  Serve warm.

Scallop and Corn Salad
Another way to recycle corn off the cob.
Serves 6

1 c dry white wine
1 1/2 lbs scallops (bay or sea)
2 c cooked corn kernels (about 4 ears)
1/2 c diced celery
1 c diced red bell pepper (1 large or 2 medium)
1/4 c red onion, very finely chopped (you can use 4-6 red scallions)
3 tomatoes, cut in wedges
3 sprigs fresh tarragon or 1/2 tsp dried leaves
1/4 c dill, minced
1 tsp sea salt
1/4 tsp Tabasco
1 tsp balsamic vinegar
1 c mayonnaise

Bring 4 c water and 1 c wine to a boil. Add scallops and stir gently cooking over high heat 2-3 minutes until they are poached. Drain and cool to room temperature. If you are using large sea scallops, quarter them when cool.
In a large bowl, combine scallops, corn, celery, red pepper and onion/scallions.
In a small bowl, combine the tarragon, dill, salt, Tabasco , vinegar and mayonnaise. Blend well and power over the scallop/ corn mix.
Serve on a bed of fresh greens  and surround with tomato wedges.