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    Saturday, September 08, 2007


    Say it with me: Guid-Moc-Shoe. Now pronounce it with me: Gweed-Mock-Shoo. The summer is over according to the calendar and I suppose this means we can no longer wear white too. But last weekend, over the holiday, we tried a couple new recipes (along with making homemade chocolate chip cookies) that turned out surprisingly well. Try for yourself:

    Moroccan Spiced Salmon
    1 tsp brown sugar
    ½ tsp curry powder
    ½ tsp coriander
    ½ tsp cumin
    ½ tsp paprika
    ½ tsp cinnamon
    ½ tsp salt + pepper
    ½ tsp olive oil

    Mix all of these ingredients together and rub onto a couple nice pieces of salmon and then bake or grill until it starts to flake. Remember, skin side down! I won't be making that mistake twice.

    3 fresh corn on the cob, preferably white, with husk
    1 red bell pepper, diced
    1 green bell pepper, diced
    1 red onion, diced
    1 yellow onion, diced
    ½ jalapeno, diced
    3 celery stalks, diced
    3 tablespoons wheat flour
    ¼ cup white wine
    ¾ cup low-sodium vegetable broth
    1 tablespoon salt
    1 tablespoon freshly ground black pepper
    ¼ cup fresh tomatoes, diced

    Don't oil the corn. Just toss 'em onto the grill for a bit to let them roast and char to your liking. Meanwhile, tumble the whole peppers with a little olive oil and toss 'em on the grill too (or you can stick 'em in the broiler for a few minutes). Let the corn cool and cut kernels from the husk. Put peppers into a glass bowl covered with wrap and let them sweat for a while. Once cool, peel and dice them.

    In a large saute pan over medium heat, add onions, jalapeno pepper and peppers to some sizzling olive oil; saute for 3 minutes. Then add corn and celery and saute until celery is al dente. Add flour and stir until lightly browned. Add white wine and vegetable broth. Season with salt and pepper.

    The salmon and guid-moc-shoe are great with a little side salad of leftover vegetables from your late summer farm-stand escapades. Enjoy!