Iced wine, summer and Happy New Year

Last night we had dinner down at the beach.

It had been a hot and sunny day, and finally looked like it might be a good night for a swim and a  picnic.

Made a thai beef salad and took a bottle of Bandol rose that M wanted to try.

Along with this wine gadget - a frozen icicle to drop into the bottle to keep your wine chilled. 

 It is such an obvious and good idea. 

Who thinks of these things?

It worked - we sat and enjoyed our chilled wine and salad until dusk.

Happy New Year! I hope 2013 is good to you, your family and friends.

We have a special dinner for two planned at home - but I  don't think we will even make it to midnight this year.  

We will be sharing a bottle of champagne though. 

Enjoy your celebrations wherever you are.  Would love to hear what you got up to.

Eating well

Preparing and eating food is a pleasure/passion I enjoy in both my lives.  

"We're eating well" - I say when we have just finished another meal
that looks as good as it tastes, that is well balanced- aroma, flavour, and texture - and leaves us feeling happy and content with our lot in life.  

On the farm, when we have more time to prepare, present and eat our meals, often using our own produce, I seem to be saying those words a lot.
Some highlights from July.

Fried stuffed zucchini flowers, shrimp, green beans and sage leaves

4th July ribs

Peach cobbler and Mark's homemade vanilla icecream 

Left over grilled ribeye made into a salad with a tangy lemon dressing, tomatoes and green beans from our garden

Salade Nicoise - also with our tomatoes and beans

Zucchini, pea and corn saute with farfalle pasta

Roast local pork chop on a corn fritter,  green salad with a mustard thyme dressing and peach mojo

Sunday night's roasted corn risotto

I am looking forward to August

Bon appetit!

Last of the summer corn

Tonight we ate some fresh sweetcorn grown by our friends Steve and Dawn.  

Possibly the last that we will get our hands on this summer.

This recipe for Roasted Corn Risotto is one I have cooked on both sides of the world for a quite a few years.  It is one of my favourites.  The corn's roasted sweetness- slight caramelised, the creamy stock and just cooked arborio rice is a fresh and summery version of a traditional comfort food meal.

I would never have attempted this if it was a hot night - but at 80F with a fresh breeze we have had a perfect afternoon and it tempted me to the stove to stir my rice and stock, accompanied by a glass of a wine - a classic Californian chardonnay. What a match! And perfect later with the risotto.

Our verdict, the last of the summer corn is the sweetest.