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September 2013

A healthy twist on the Pina Colada

Healthy pina colada
This drink is how I intend to welcome in summer's last hurrah.  I love the idea of it's fresh flavors but seldom have one.  What you usually find is nothing but a sugar filled ice cream/slushy amalgamation.

When I was gifted with a bottle of Diplomatico Anejo Rum from Venezuela I decided to get creative.  This libation's caramel flavor add just the right thing to my back to nature version of this summer classic.

Combine all ingredients in a blender or pitcher with a hand blender.  Add crushed ice or serve over cubes.


More creative cocktails:

Photo Credit:  Julie Cecchini

Ffwd: Boulevard Raspail Corn on the Cob, so easy

Ffwd: Boulevard Raspail Corn on the Cob, so easy
Boulevard Raspail is a chic and sophisticated part of Paris.  The market there is true to it's neighborhood.  It is a place to find delicacies and not just French ones.  It is where Dorie Greenspan uncovered this simple way to prepare an American favorite.  Roasting the corn in it's husks leaves a richness that gets boiled away in a pot of water.


  • Ears of corn with the husk on
  • Butter
  • Salt
  • Pepper

Roast corn in a 400f preheated oven for 20 minutes.  Turn corn over and roast for another 20 mintes.  In France you would cut the cooked kernels off the cob and serve in a bowl.  In America, husk corn, roll in butter and salt and pepper to taste.

It it is too hot for the oven, roast your corn on the grill.  Heat 1/2 of the grill to 400 F.  When you reach that temperature place the corn on the 1/2 of the grill that has no flame.  Maintain the temperature.  Cook for 40 minutes, turning over the corn after 20 minutes.

  roasted corn on the cob

Adapted from Dorie Greenspans Around My French Table.


More from this classic cookbook:

Photo Credit: Julie T Cecchini