Simple end of summer side dish....

Okay, so clearly you weren't intrigued by my poetry. I get the point, stick to the food lady!

In case you haven't noticed, fresh corn is at it's peak about now and it's really reasonable to buy by the boatload. But what to do with all that creamy sweet cobbed corn? Why create many mini meals and side dishes and PLEASE don't forget to freeze some for later, you will thank me I promise :)

Roasted Garlicky Corn Risotto

Once off the cob, this corn turns golden brown and begins smiling with the addition of some fresh rocambole garlic and olive oil. You can either remove it from the pan to make the risotto, adding it in later, or you can just make it all at once which gives the corn a velvety texture.

Either way, this is a simple and satisfying side dish. But top it with some grilled shrimp, tuna or a piece of roasted chicken and you will hear crickets at dinner!

You say cannonball, I say Kugel

Not Your Mama's Noodle Kugel

When it comes to the literal translation of Kugel the jury is out. Some say it's germanic for square, while others say think it comes from a word meaning cannonball or ball.

What I do know is that apparently the Kugel, a traditional Jewish dish seen at nearly every celebration from Rosh Hashana to Passover, has enjoyed a long and mystical history.

So what looks like a less than perfect concoction of noodles, sweet cheeses and dried fruit was actually once the hallmark of the holy sabbath meal, the pinnacle of the eating experience. In fact, it is said that the presentation of the Kugel during the meal is when the Rebbe had the power to bestow health, wealth, and even conception. Who knew?

It looks like this less than photogenic yet tasty dish is further proof that you can't judge a book by it's cover!