Thai Style Grilled Corn

First off, I apologize for my very long absence! I had an amazing summer home with baby, and while I was still cooking, I was not good about taking pictures and documenting. Promise to get better! We have the world's most adorable and sweet baby and now that she is a wonderful little sleeper, I have plenty of time to make dinner once she's down. 

Jamie got me a the amazing cook book of one of my favorite restaurants, Pokpok, and I've loved everything I've made so far. Some of the recipes involve a whole slew of impossible to find ingredients (although anything can be found on the internet!), but some are very simple, like this corn recipe. We love, love, love summer corn and usually just eat it on the cob with butter because it's so good that way. If you're looking for a change of pace with your later-summer corn consumption, this is the way to go. The coconut milk with sugar and salt is so simple but amazingly tasty (I want to put it on everything) and the squeeze of lime give it a little zip. We had it one night with spicy Thai cucumber salad and Thai-style skirt steak, and another night with grilled veggies. Yum!

Maya's Coconut Tart

There's a great restaurant in St. Barth called Maya's that my family goes to every year. One of my favorite parts of a night at Maya's is finishing off with a slice of coconut tart. It's so delicious and crunchy and caramelized. We were having friends over for dinner last weekend and I was trying to think of something new to make for dessert. I googled around wondering if Maya's recipe had made it online, and it had! Jean-Georges published it for Food & Wine! (You can see it here.) It was so good and tasted just like how Maya makes it. Coconut fans will love it. Definitely get fresh coconut and shred it yourself - do not get the pre-shredded coconut. It will be too fine.

Spicy Pumpkin Soup

This is a great winter warming soup. It's spicy, both in the sense that it's a little hot and that it has lots of great spices and seasonings in it. The coconut milk and garam masala make it a little Indian. The cool, tart yogurt is a great addition to the soup. Don't worry if you can't find nigella seeds. If you wanted to add a little protein, I think it could be great with some grilled shrimp thrown in at the bottom, or on top with the garnish.

Ingredients:

1 sweet onion, diced

2 tbsp coconut oil (or vegetable oil if you don't have it)

3 cloves garlic, minced

1 tbsp ginger, grated

1 tsbp chili flakes

1/4 tsp coriander seeds

1/4 tsp cumin seeds

1/4 tsp whole black pepper corns

1 tsp garam masala

1/2 tsp turmeric

1/2 tsp chili powder

3 tbsp sriracha

1 tbsp honey

1/2 tsp cider vinegar

Coconut Quinoa

This is a great South Asian inspired way to make quinoa. I served it with fish and it was really tasty. Takes about half an hour and is a great side. It also made good leftovers for lunch prompting a few "that smells great"s at the office. The coconut makes it creamy and steeping it with lemongrass and habanero gives it extra flavor and a little heat. 

Ingredients:

1 cup water

1 cup coconut milk (I used light)

1 stalk lemon grass

1 habanero

A few strips of lime zest

2 crushed garlic cloves

1/2 tsp sugar

Big pinch salt

1 tsp fish sauce

1 cup quinoa

1 tbsp coconut oil

Handful of cilantro, chopped

2 small scallions, thinly sliced

Juice of 1/2 lime

1/2 tsp minced jalapeño or serano pepper