Watermelon: drink it up

My mother-in-law tells a tale about watermelon.  Like any entertaining story hers artfully combines plot, setting and character with a healthy dose of conflict.

The setting is an unassuming Iowa backyard, on a sweltering summer day during some earlier decade.  An immigrant grandmother and her young grandson while away the afternoon accompanied by a particularly perfect summer watermelon—just harvested.  Heavy as a bowling ball, when bisected the rosy interior drips with sweet, watery juice.  The moist fruit might as easily be sucked through a straw as chewed.  Faces wet and sugar-kissed, the pair happily eat and eat, well past the point when reason tells them to stop.  Neither can resist. Each succulent wedge oozes with hydrating flavor. And in the heat of an Iowa day, what better way could there be to lounge with a loved one?

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Corn, Sweet Corn

Four Cooking Together celebrates a birthday this week.  Two years of adventures in and around the kitchen with local food.  We took a nostalgic peek at what we were cooking up back then—lemonade, roasted tomatoes, and, no surprise in the midst of summer, corn.  Crunchy and sweet, boiled up Indiana-style and slathered with butter and salt. Something to unapologetically eat with our hands.  What embodies the no-worries philosophy of summer better?

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Tamarind Spiced Corn

This recipe is adapted from a favorite cookbook author, Neelam Batra (1000 Indian Recipes).  You’ll find fenugreek seeds (a mustard-colored, flat and squarish whole Indian spice, pictured at right-center in the photo below) at Whole Foods or other high-quality markets, but you’ll probably need to head to an Indian grocery for jarred tamarind paste (also called tamarind concentrate).  If you live in the San Francisco Bay area you shouldn’t have any trouble locating one nearby, and the trip is well worth taking for inexpensive bulk spices, tea and unusual produce as well.

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Zucchini Chocolate Muffins

We’re heading out of town this weekend on a road trip and looking for a killer line-up of treats to sustain us for close to seven hours along the highways of the Central Valley. The unsuspecting squash averse will be none the wiser as they tuck into these double-chocolate gems (mum’s the word).  The zucchini and buttermilk create a moist, tender crumb, and who would argue with chocolate chips? They’re also eggless—if there are any allergies you need to work around.

If you enjoy these muffins, you might also be interested in their distant cousin, our favorite Chocolate Beet Cake.  Yeah, you read that right.  It’s another well-kept secret.

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Summer Vegetable Paella

We’ve been compiling a list of summer cooking projects all year.  Not our ordinary fare, the summer list involves any or all of the following: complex methods that require additional research and secondary sources including calls to grandmas and other expert cooks; Google searches to translate mysterious ingredients into plain English and pinpoint local suppliers (usually unexplored ethnic or specialty markets—a side bonus); kneading; equipment that’s tucked away in the garage (and requires a stepladder to reach) or borrowed; painstaking stirring and long stretches of waiting; pastry flour; squash blossoms; stone fruit and berries; sweet treats.

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