side dish

Homemade Creamed Corn

Our most recent dinner club theme was Soulful Saturday and Eric and I were assigned the vegetable dish.  With the dinner in late January we had no real options on fresh corn co I substituted 3 bags of frozen corn that I let thaw on the counter.  Because it is frozen there really wasn’t a pulp mixture so I added a bit more heavy cream to taste.  This turned out delicious so we remade it on Sunday for our dinner with our son.  Recipe is a keeper! 

Ingredients

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn, or 3 bags of frozen corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Directions

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
If using Fresh corn:
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob
on the bowl in a vertical position remove only the tops of the kernel with a knife, using
long smooth downward strokes and rotating the cob as you go. After the cob has
been stripped, use the dull backside of your knife to scrape any remaining pulp and
milk off the cob.
Add the corn and pulp mixture to the saucepan and cook over medium high until the
juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar
and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the
corn, using a whisk to combine well. Add the heavy cream and cook until the corn
has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly
ground black pepper.
Recipe courtesy of Alton Brown

Uncategorized

Zucchini Time

Zucchini Saute

It is that time of year when gardens are plentiful with summer vegetables.  One of my favorite summer veggies is Zucchini. This is a quick dish that the flavors will change with the herb choice.  I used tarragon this time.  Tarragon does have a unique flavor. You can omit the scallions or shallots if you choose or use summer squash as well.   
1 pound (about 3 medium size) zucchini and or yellow squash
1 shallot or 2 scallions
2 tablespons fresh herbs leaves such as tarragon, parsley or dill or 1 teaspoon dried tarragon or dillweed
2 tablespoon vegetable oil
1/4 teaspoon each salt and pepper
Scrub squash and trim ends.  Shred using a shredding disk in food processor.  Mince the shallot or trim and thinly slice the scallions.  Finely chop the herb.

Heat oil in a large skillet. Add shallot(if using scallions, they will be added later) and stir over medium-low heat – 1 minute until soft.  

Increase heat to high.  Add zucchini and cook 2 minutes or until crisp-tender, stirring and turning constantly.
Stir in herbs and scallions.  Cook and stir 15 to 30 seconds longer until any liquid reserved from the squash has evaporated.  Season with salt and pepper. 

side dish, Uncategorized

Garden abundance

What do you do when your garden is overflowing with grape tomatoes?  Well, you search the Web and find one of your favorite chefs recipe for tomatoes gratin.  It was a no-brainer to give this a try when it was an Ina recipe.  Very easy and flavorful..so much so I hope we have another big harvest to make this again.

Grape Tomatoes Gratin 

3 pints cherry or grape tomatoes, halved
1½ tablespoons plus ¼ cup good olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
3 large garlic cloves, peeled
¹/³ cup chopped fresh flat-leaf parsley
2 cups coarse bread cubes from a country bread

Preheat the oven to 400 degrees.

Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1½ tablespoons of olive oil, thyme, 1 teaspoon salt, and ½ teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.

Place the garlic, parsley, and ½ teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the ¼ cup of olive oil and pulse a few times to blend. 
Sprinkle the crumbs evenly over the tomatoes.

Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.

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Zucchini Crisp

It is that time of the summer when area gardens are cranking out fresh vegetables in large quantities.  This year with our landscaping plans around the house we didn’t get to plant a garden but are making the most of the fresh produce at our local garden center.  Zucchini is one of my favorite summer vegetable and I am always looking for new ways to prepare it.  This dish got good reviews from 3 out of 4 members of my family.  Number 4 wouldn’t even try.
 
 
I found this recipe on Pinterest and decided to give it a try.  It is from Ellie Krieger when she was on Food Network.  Her show is no longer on.  It seems that they are dwindling down the number of cooking shows that featured great chefs with real recipes for ones that are now more competitive.  Sounds like what MTV did with music videos.  Are there any more music videos on MTV or VH1?  Soon there will probably not be any more real cooking shows on the Food Network and they will be doing something completely different – maybe music videos?   
 
 

Zucchini Crisp

Ingredients

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
 
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
 
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately
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Grilled green beans

Need an easy vegetable side dish with a quick clean up?  Try grilling fresh green beans in foil while your chicken or steak is cooking right next to it.

We have made this recipe for a number of years now.  It is very easy to throw together and can be changed up by switching out spices and seasonings.   You can even take them with you to a picnic or as a side dish if camping already for grilling.

You will be amazed how easy and tasty this will be.  

Grilled Green Beans 

12  to 16 ounces of fresh green beans

4 to 5 garlic cloves smashed with skins on

 1/2 jalapeño pepper, diced small

2 tablespoons of olive oil

Salt and fresh grounded per to taste

On a large piece of aluminum foil spread out beans, sprinkle with garlic cloves, jalapeno’s.  Drizzle oil and season with salt and pepper.  Close up foil around beans and transfer to grill.  Cook for around 20 minutes, rotating packet every 5 minutes.  When you’re move beans, be carefull of steam.