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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

FOODIE PAM

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Asian Lettuce Wraps

(Mercury News, June, 2008)

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Cilantro-Flecked Corn Fritters With Chile-Mint Sauce

(Food & Wine, February, 2009)

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Gorgonzola And Mortgage Lifter Tomato Pizza

(Cooking Light, August, 2008)

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Whole wheat flour adds fiber and contributes to daily whole grain intake. A little high in saturated fat from the cheese.

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Grilled Shrimp And Vegetables With Pearl Couscous

(Gourmet, June, 2006)

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Heirloom Tomato Tart

(Gourmet, July, 2001)

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Herbes De Provence Rotisserie Chickens

(Bon Appétit, July, 2007)

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Tomato And Onion Tart

(Gourmet, May, 1995)

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Wood-Smoked Tri-Tip With Sicilian Herb Sauce

(Bon Appétit, July, 2007)

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Zucchini Rice Gratin

(Gourmet, March, 2008)

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Blueberry-Peach Galettes

(Cooking Light, September, 2001)

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Corn Chive Pudding

(Gourmet, December, 1995)

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Flourless Lemon-Almond Cake

(Bon Appétit, May, 1995)

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Fresh Corn Puddings

(Gourmet, August, 1996)

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Garlicky Tomato Tart

(Cooking Light, July, 1997)

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Grilled Salmon With Lime Butter Sauce

(Gourmet, January, 2006)

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Ham And Cheese Tartines With Cherokee Purple Tomato Salad

(Cooking Light, August, 2008)

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Mr. Stripey Tomato, Arugula, And Pancetta Sandwiches

(Cooking Light, August, 2008)

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Roasted Feta With Olives And Red Peppers

(Gourmet, March, 2004)

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Spiced Blueberry Grunt

(Bon Appétit, July, 2006)

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Stuffed Italian Eggplant

(Gourmet, September, 2006)

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Tomato And Corn Pie

(Gourmet, August, 2003)

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Delicious veggie dish but high in fat and saturated fat due to butter and cheese.

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Comments:

On April 10, 2008, 2:07 pm foodieprincess said:

This recipe is absolute heaven in the summer months with fresh beefsteak tomatoes but I got a mad craving for it recently and was able to console myself quite nicely with a few hot house tomatoes (I live on the East Coast). You can use frozen or canned corn in place of fresh. Try it now during the off-season to get a feel for it but make it again when corn and tomatoes are in season to fully appreciate it. I almost forgot, although making your own crust is always the way to go, feel free to use store bought for this recipe as well.


All American Corn Pudding

(Bon Appétit, August, 1995)

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Corn Pudding With Basil

(Gourmet, July, 2007)

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Sirloin Kebabs With Southeast-Asian-Style Spice Paste

(Gourmet, June, 2007)

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Corn-Bread Stuffing Pudding

(Gourmet, November, 1995)

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