August

August

June 4, 2011

A Tour on Martha's Vineyard and Summer's Bounty!

One of the places on my "bucket list" so to speak, is to visit Martha's Vineyard. I always dreamed of visiting New England and that dream came true! I never imagined we would actually "live" here however, so now that we do, we are definitely going to motor over to Massachusetts and spend some time sightseeing on this picturesque island! I have researched the Bed and Breakfast I would like for us to stay and simply cannot wait to see this breathtaking Inn!

"Edgartown's Charlotte Inn ~
A classic example of the traditional New England Country Inn,
combining elegance with a quiet, comfortable atmosphere."
~ The Boston Herald

A Maine House Mosaic
In stately Edgartown on Martha’s Vineyard, sits the Edwardian- era Revival home of The Charlotte Inn, which was built in 1864 for Samuel Osborne. Shaded by the magnificent trees lining South Summer Street, The Charlotte Inn has been a secluded haven for guests visiting the island of Martha’s Vineyard for four decades. Visitors to this charming locale will step back in time and experience Edwardian-style elegance amid the stunning nineteenth-century oil paintings, impeccable antiques, and striking collections found throughout the public and private rooms. The inn is a member of the esteemed Relais and Châteaux, an international organization that rates privately owned small hotels. This renowned New England landmark offers patrons an outstanding experience with luxurious creature comforts, exceptional dining, exemplary personalized service, and a genteel atmosphere dedicated to the finer things in life.
As we relish the summer months, these are excellent dishes that will allow you to incorporate your summer garden's bounty of fresh vegetables or use that which you purchase from your local Farmer's Market.
 These are amazingly colorful and absolutely delicious!


Fresh Corn Fritters
1 1/2 cups fresh corn kernels (from about 3 ears), chopped
2 tsp. fresh lime juice
1 egg
1/2 cup milk
2 Tbs. unsalted butter, melted and cooled
3/4 cup all-purpose flour
1/4 cup fine cornmeal
1 tsp. baking powder
3/4 tsp. kosher salt
1/8 tsp. cayenne pepper
Canola oil for deep-frying
Lime wedges for serving

In a small bowl, stir together the corn kernels and lime juice. In a medium bowl, whisk together the egg, milk and butter until blended. In a large bowl, stir together the flour, cornmeal, baking powder, salt and cayenne. Quickly mix the egg mixture into the flour mixture until smooth. Fold in the corn mixture.
In a deep saucepan, pour oil to a depth of 1 inch and heat to 375°F on a deep-frying thermometer. Put 1 or 2 wire racks on a large rimmed baking sheet and place near the stove. Gently drop the batter by heaping tablespoonfuls into the hot oil, being careful not to crowd the pan. Fry until browned on one side, about 2 minutes. Flip the fritters over and fry until golden, puffed and cooked through, 2 to 3 minutes more. Be careful, as the hot oil may splatter. Using a slotted spoon, transfer to the prepared rack(s) to drain. Repeat with the remaining batter. Transfer the hot fritters to a napkin-lined basket and serve immediately with the lime wedges. Makes about 24 fritters.


Baked Zucchini and Tomatoes
2 Tbs. olive oil
1 red onion, sliced
Salt and freshly ground pepper, to taste
3/4 lb. plum tomatoes, sliced
2 small zucchini, about 3/4 lb. total, sliced
1 Tbs. minced fresh basil
1 Tbs. minced fresh marjoram
1/4 cup water or chicken broth

Preheat an oven to 350°F. Butter or oil a shallow 2-quart baking dish.
In a fry pan over medium heat, warm the oil. Add the onion and sauté slowly until very soft and beginning to brown, about 10 minutes. Transfer the onion slices to the prepared baking dish, spreading them evenly over the bottom. Season with salt and pepper.
Arrange the tomato slices and zucchini slices over the onion in alternate rows. Sprinkle with the basil and marjoram and season with salt and pepper. Pour the water evenly over the vegetables. Cover and bake until the vegetables are bubbling and tender, about 40 minutes. Remove from the oven, uncover and serve hot directly from the dish.

  

Fresh Corn, Edamame and Tomato Salad
Kernels from 2 ears of corn, or 3/4 cup frozen corn kernels
1 1/2 cups frozen shelled edamame
12 cherry tomatoes, halved
1 large avocado, pitted, peeled and cubed
2 Tbs. fresh lime juice
1 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbs. canola oil
8 dark outer romaine lettuce leaves
2 Tbs. chopped fresh cilantro

Cook the corn and edamame. Bring a saucepan of water to a boil over high heat. Have ready a bowl of ice water. Add the corn and the edamame to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl, and add the tomatoes and avocado. Assemble the salad by the following.....In a small bowl, whisk together the lime juice, salt and pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently stir to combine. Arrange the lettuce leaves on a platter and spoon the salad onto the leaves. Garnish with the cilantro and serve immediately.








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