Terra Americana

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.

Adapted from Dorie Greenspan’s Around My French Table.

More from this classic cookbook:

• Tartine Regime
  
• Strawberry Tartine
• Lyonnaise Garlic and Herb Cheese
• Saint Germain Des Pres Onion Biscuits

Photo Credit: Julie T Cecchini

This recipe turned into a party for me.  Shannon was passing through, while on a summer road trip.  It had been a dogs age since I had seen Emma, and I had yet to meet Pete.  I had yet to make good on a dinner invitation I made to a certain Mr. Chiappetta and his best friend fergus.  A Grilled Turkey and this recipe were on my list of things to do, so why not bring it all together.  This was the perfect laid back recipe to enjoy with long lost friends on a summer evening on our deck.

As lamb is not on everyone's list of food loves, and there were a few vegetarians amoung us I chose to substitute it with shredded zucchini.  It seems a shame to measure and over-think pizza toppings, so I don't.  Using what's fresh and local make this a recipe that will be enjoyed over and over again.  Here is what  we did for our party.

• Pita Bread with Spelt Flour dough
• olive oil
• sea salt
• Olio Do Panne
• minced garlic
• small tomatoes (cherry, grape, tiny yellow)
• bermuda onion, sliced
• shredded zucchini
• Pine Nuts

Slice tomatoes and toss with onion, basil and pine nuts.  Add a pinch salt and Olio Do Panne.  Drizzle  olive oil over the mixture and let sit for at least 1 hour.  Turn on the burners on 1/2 of your grill.  Heat your grill to 450 f.  Separate the pita dough into 8 balls.  Flatten them with your hands or a rolling pin.  Brush both sides of each pita with olive oil.  Place pitas on a grill pan or baking stone, and lay that on the side of the bill that does not have the flame below it.  Cover your grill.  Cook for 10 minutes and then uncover and flip the pitas.  Add toppings and bake in the covered grill for 5 minutes.  If the dough and toppings cooked to your liking they are ready to remove and cool enough to enjoy.

More recipes for this delicious book:

• Pizza with onion confit
  

• Cheese and Tomato Galette

• Pizza Rustica

• Oasis Naan