Cooking Lesson
Reaping what we sow
These quick and easy recipes make the most of the late summer harvest. Start with this one:

Corn, Thyme & Chive Muffins

Three good reasons to bake these corn muffins: 1) they are a great way to use the herbs in your herb garden; 2) the high-summer corn kernels baked in the muffins add such lovely taste and texture; and 3) the heady, herbal aroma of these muffins as they bake (someone should invent a kitchen candle that smells this good). These muffins are best served warm.

INGREDIENTS
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
3 tbsp. fresh thyme leaves
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1/2 cup buttermilk
1/2 cup milk
1/4 cup melted butter
1/4 cup chives, chopped
1 cup corn kernels (cut from the cob)

PROCEDURE
1 Preheat oven to 375 degrees.
2 Combine cornmeal, flour, sugar, thyme, baking powder and salt in a large bowl. Stir well to mix.
3 In another bowl, whisk together eggs, buttermilk, milk and butter.
4 Fold the liquid ingredients into the dry ingredients until well combined and a thick batter is formed. Fold in chives and corn.
5 Distribute batter equally into greased 12-cup muffin pan.
6 Bake until golden on top and toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Yield: one dozen corn muffin
 

Wine Notes
Austrian wines shine
Wines from Austria, from the vineyards that border the Czech Republic and Hungary, have been a well-kept secret in the states until now. Over the last five to six years they have begun to get their long-deserved recognition in this country, even though Europeans have been fully appreciating them for years. Discover the secret weapon of the hottest restaurant sommeliers that is now mainstream.
 

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