Fresh Corn Tomato Salad



3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves


Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.

Carla Hall’s Triple Orange Cake

Orange Cake


Tried Carla Hall’s Triple Orange Cake. It’s amazingly good and perfect for a summer afternoon.


2 cups Cake Flour (aerated then spooned into measuring cup)
1 1/2 cups Granulated Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1/3 cup Vegetable or Canola Oil
4 tablespoons Unsalted Butter
2 Eggs
3 Egg Yolks
1/3 cup Orange Juice
1 tablespoon Orange Zest
3 tablespoons Buttermilk plus 2 tablespoons
1/2 cup Heavy Cream (whipped to soft peak)
1/2 cup Sugar
1 tablespoon Cornstarch
3 tablespoons Orange Juice
2 tablespoons Water
3 Egg Yolks (beaten)
8 tablespoons Unsalted Butter
1 teaspoon Orange Zest
1/4 teaspoon Salt
1 cup Butter (softened)
4 cups Confectioners Sugar
1 teaspoon Orange Zest
1 teaspoon Orange Extract
1/2 teaspoon Salt


1. Preheat oven to 350 degrees. Have ALL ingredients at ROOM temperature.

2. Mix dry ingredients in bowl of standing mixer fitted with paddle. Mix on low for 30 seconds to combine. Stir in oil and softened butter. Mix until combined.

3. Whisk wet ingredients (eggs, egg yolks, orange juice, orange zest, and 3 tablespoons buttermilk) together in a bowl before adding to mixer. Pour wet ingredients in, and mix on medium speed until the ingredients are combined thoroughly, about 2 minutes. Add the remaining milk, and mix just until combined. Gently fold in whipped heavy cream.

4. Divide batter into 2 prepared (sprayed & floured) 9″ cake pans. Bake in center of oven for 25 to 30 minutes or until cake springs back in center when touched or toothpick comes out clean. Let cakes cool for 10 minutes, then turn out onto baking racks. Let cool completely before filling and frosting.

5. For the Filling: In a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil, and cook and stir for 1 minute or until thickened. Remove from heat.

6. Temper the hot mixture into the egg yolks. Return the mixture to the small saucepan. Bring to a boil and cook for 1 minute longer. Off the heat, stir in the orange zest, butter and salt. Transfer to bowl or storage container, then cool to room temp without stirring. Chill in fridge for 1 hour.

7. For the Frosting: Beat butter until light and fluffy. Add remaining ingredients and beat until smooth.

8. Put it all together. Cut each cake horizontally with dental floss into two layers. Place bottom layer on serving plate and spread with 1/3 cup filling. Repeat with remaining cake layers and filling, finishing with a cake layer. Frost top and sides of cake.

9. Store in fridge if not serving within an hour. Remove from fridge 30 minutes prior to serving.

– from THE CHEW

Thank you! Thank you! Thank you!

A huge thank you to everyone who stopped by our cookbook event this past Sunday, in addition to everyone who has bought a cookbook. Today we put in the mail a check to Make-A-Wish for $203 and a check to No Kid Hungry for $203. Arby’s Foundation is matching all donations to No Kid Hungry this summer as well. Plus we had bags and bags of non-perishable food items to give to the Food Bank.


Baja Blues

baja blues

1 1/2 oz. Gold Tequila  (a reposado or anejo works well in this cocktail)

1/2 oz. Blue Curacao

3/4 oz. Borducan Italian Orange Liqueur

Juice of one Lime (1/2 oz. fresh lime juice)

Juice of Lemon (1 oz. fresh lemon juice)

1 oz. Pineapple Juice

Method:  Take a hurricane glass and wet the rim with lime juice.  Dip the rim into some kosher salt, then set the glass to the side.  This will be the finish glass.  In a mixing glass with ice, pour in all the ingredients to measure.  Cap and shake to blend.  Strain into the salt-rimmed hurricane glass with ice.  Garnish with a lemon, lime and maraschino cherry flag.

Cinco de Mayo

Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5. It is celebrated in the United States[1] and in Mexico, primarily in the state of Puebla,[note 1][2][3][4] where the holiday is called El Día de la Batalla de Puebla(English: The Day of the Battle of Puebla).[5][6][7] Mexican Americans also often see the day as a source of pride; one way they can honor their ethnicity is to celebrate this day.[8]

The date is observed to commemorate the Mexican army‘s unlikely victory over French forces at the Battle of Pueblaon May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.[3][9] In the United States, Cinco de Mayo is sometimes mistaken to be Mexico’s Independence Day—the most important national holiday in Mexico—which is celebrated on September 16.[


  1. A zucchini has more potassium than a banana.
  2. The word zucchini comes from ‘zucca’ the Italian word for squash.
  3. Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.
  4. According to World’s Healthiest Foods Nutrition info, nutrients and vitamins found in zucchini can help prevent cancer and heart disease.
  5. The flower of the zucchini plant is also edible.