In the perfect convergence of my favorite chef and my favorite newspaper, Amy now has a food column in the Park Rapids Enterprise. Behold, Recipe-phile!
Already she has written about making wild raspberry syrup, broccoli pesto, green bean salad with spicy cherry tomato vinaigrette, swiss chard pie (I had that one when visiting a few weeks ago, it was amazing--olive oil crust!), and kimchi, for starters. Park Rapids has come a long way since we entered kindergarten there together.
The latest is one I've had chez Amy before, and it is simple and mind-bendingly good: fresh corn soup. Golden and hot, it tastes like the sun. I'm going to head down to a roadside vegetable stand and get the ingredients right now so I can make it for fast-breaking tonight at Kazim's. Kazim has been fasting for Ramadan (and blogging about it for the Kenyon Review), and I love the small impromptu dinners we've had when the sky grows dark. He lives right across the street from me now, and it's such a pleasure to cross over to his huge old house and sit down around the table with a handful of friends and neighbors. The dinners are lush with summer vegetables, hearty and generous, and even though Kazim has to cook without tasting them, they turn out absolutely delicious every time. Good ingredients, good hand on the spoon. And their two hilarious kittens wrestling gymnastically before melting sleepily into our laps.