Corn and maple syrup panna cotta with seasonal fruit

 

[recipe difficulty=”easy”]

Corn and maple syrup panna cotta with seasonal fruit

This is an incredibly easy dessert to make and quite elegant.  It isn’t quite as smooth as regular panna cotta but my guests liked the texture.  If you want it really smooth you’ll need to put it through a sieve. 

 

5 ears of corn taken:  kernels taken off the cobs

1 cup heavy cream

1 cup whole milk

1 envelope gelatin

2 Tbs maple syrup

 

Mint leaves for garnish (optional)

 

1.      Put the gelatin in a bowl with 2 Tbs water to soften gelatin

2.     Heat the corn kernels up in a heavy skillet for a few minutes so that they become fragrant.  Add the heavy cream and simmer until the corn is cooked: 5-6 minutes.

3.     Add the gelatin and stir together until the gelatin is dissolved

4.     Put gelatin and corn mixture and maple syrup into blender and blend until very smooth. You will need a good blender for this.  I have a Vita Mix which does a good job.  A food processor will not make it smooth enough.  If you want it smoother you will have to put it through a fine sieve after you add the milk. Add milk and pour into individual dishes.  A good amount is about ½ cup per person which will give you  6-7 servings.

5.     Chill in fridge until set.  You can make this the day before.

6.     Garnish with mint and serve with fruit cut into little pieces:  blueberries, nectarines, peaches, kiwis or strawberries.

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Arugula and grilled corn salad

 

 

[recipe difficulty=”easy”]

Arugula and grilled corn salad with pistachios, cucumbers and heirloom tomatoes and a preserved lemon dressing

 

Salad

Baby arugula or mixed baby greens

2 ears of corn, grilled until beginning to brown and then kernels removed when cool

¼ cup pistachio nuts

1 cucumber

cherry tomatoes

Dressing

1 preserved lemon without the peel, chopped finely

1 Tbs. chopped chives

Juice of one meyer lemon

pinch of sugar

1/3 cup olive oil

salt and pepper to taste

1.       For dressing mix everything together, preferably in a small food processor or chopped and add olive oil gradually. Add salt and pepper to taste

2.      Toss with greens

3.      Arrange the lettuce, corn, pistachios, tomatoes and cucumbers attractively on each plate.

CHILLED CORN VICHYSSOISE

 

CHILLED CORN VICHYSSOISE  

[recipe difficulty=”easy”]

3 Tbs. olive oil)

3 medium leeks, trimmed, sliced and washed

2 medium sweet onions, thinly sliced

4-6 ears corn, kernels cut from the cob. Put corn from one ear aside.

32 ounces or 4 cups chicken or vegetable broth

½ cup ½ and ½ (optional)

Salt to taste

Snipped chives for garnish

1.  Using heavy casserole, fry the onions in butter until soft and lightly browned.

2.  Adds sliced leeks and cook slowly with onions for another 10 minutes, stirring

     occasionally.

3.  Add chicken or vegetable broth and bring to a simmer.  Simmer gently, covered for

     20 minutes or until leeks are soft.

4. Add corn and cook for another 5 minutes.

5.  When slightly cooled, pureed the mixture in a blender or food process until very

      smooth.  Add ½ and ½ if desired at this point and mix together.

6. Fry the last ear of corn kernels over high heat with a little oil and some salt until beginning to brown.  Set aside to use for garnish. (This step is optional)
7.  Refrigerate 24-48 hours.

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Creamed Corn Filo Cups with Shitake Mushrooms and goat Cheese

 

 

[recipe difficulty=”easy”]

 

Creamed Corn Filo Cups

with Shitake Mushrooms and goat Cheese

 

5 oz.  sliced shitake mushrooms

1 small sweet onion,  small diced

Olive oil for frying

2 tbs. butter for frying

2 ears of corn cut off the cob

½ cup heavy cream

4 oz. cream cheese

2 oz. goat cheese

1/3 cup shredded swiss cheese

salt and pepper

2 packages mini filo shells (I like Athens brand that come 15 to a package and is in the freezer section near the pie doughs)

 

1.      Fry onions in a little olive oil and 1 Tbs. butter until slightly brown and set aside.

2.     Fry mushrooms in a little olive oil with remaining butter and set aside.

3.     Fry the corn kernels briefly in same frying pan over high heat so that it begins to release a great corn fragrance, stirring frequently.

4.     After you begin to smell the corn (about3-5 minutes) add the cream and simmer corn and cream together for another 5-6 minutes.

5.     Meanwhile, in a food process, process cream cheese and goat cheese until well missed. 

6.     Mix everything together and season for salt and pepper.  I like alot of pepper in this dish.

7.     You can prepare this ahead of time and refrigerate for a couple of days.  Right before you serve it, heat it up in the microwave and then fill about 1 Tbs in each cup and sprinkle with the grated swiss cheese.  Bake at 350 degrees for about 20-25 minutes or until bubbly and beginning to brown.

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SPICED APPLESAUCE MUFFINS

[recipe difficulty=”easy”]

SPICED APPLESAUCE MUFFINS
 
Makes 16-18 muffins
 
 
  • 1 ¼ cups applesauce
  • 1 cup brown sugar
  • ½  cup olive oil
  • 2 eggs
  • ¼ cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½  teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½  teaspoon ground ginger
  • ½  teaspoon ground allspice
  • ½ teaspoon ground clove
  • 1 tsp vanilla
  • 1/4 teaspoon salt
  • ½ cup raisins or chopped dried apricots
  • ½ cup chopped pecans or walnuts
  1. Preheat oven to 350 degrees F (175 degrees C).
  2.  Prepare muffin pans (16-18 muffins) with cupcake foils
  3. In a large bowl, Beat eggs first and then  add the applesauce, sugar, oil, and milk; beat well.
  4.  Sift together the flour, baking soda, baking powder and mix in cinnamon, ginger, allspice, cloves and salt. Add to the applesauce mixture but don't overstir.
  5. Add vanilla and fold in the pecans and raisins.
  6. Pour batter into prepared muffin tins.
  7. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

[/recipe]

 
 

 

 

Blueberry Muffins

[recipe difficulty=”easy”]

BLUEBERRY MUFFINS

 I found an amazing blueberry muffin recipe online from allrecipes which needed only a few minor adjustments.  I added lemon peel and vanilla and replaced milk with buttermilk .  I also made 9 muffins with this batch.

 

This recipe also works great for cake.  I make it in a 9 inch square cake pan.

 

Blueberry Muffins, ADAPTED from Allrecipes.com

 

 

INGREDIENTS:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup buttermilk

Grated rind from one organic lemon

1 teaspoon vanilla

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough butter milk to fill the cup and add the lemon and vanilla. Mix this with flour mixture. Fold in blueberries. Divide filling between 9 muffin cups, and sprinkle with crumb topping mixture.

3.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.

Bake for 20 to 25 minutes in the preheated oven, or until done

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Corn and crab cakes with lemon caper butter sauce

 There are some people who are mayo-phobes.  They hate anything even remotely associated with jarred mayo including any type of aioli.  I am happy to offer this recipe for a mayo-less crabcake and mayo-less sauce.

 

[recipe difficulty=”easy”]

Corn and crab cakes with lemon caper butter sauce

Crab Cake

8 ounces crab meat (good quality, not canned or imitation)

2 green onions (scallions, finely chopped)

1/3 cup heavy cream

2 ears of corn, kernels removed

1 tsp old bay seasoning

cayenne pepper to taste

1 tsp dry mustard

2 egg yolks

bread crumbs

 

1.      Cook the corn in the heavy cream until the corn is cooked through but still crunchy (5-6 minutes) cool

2.     Mix egg yolks into corn and cream mixture

3.     Mix everything except bread crumbs together gently so as to keep the chunks of crabmeat intact.

4.     Gently make small (2 inch) patties and coat them with the bread crumbs. This is difficult since they are very crumbly

5.     Refrigerate until they are firm and easy to handle.

6.     Fry in vegetable oil until brown on each side.

7.     Serve with lemon caper sauce

 

Lemon Caper Sauce (hold the mayo)

 

Juice of one lemon

1 Tbs. capers

2 Tbs. butter

2 Tbs. white wine or vermouth

1/4 heavy cream

 

1.     Boil lemon juice and vermouth until reduced to 1-2 Tbs.

2.  Add cream and reduce until thickened.

3.      Wisk in butter a little at a time while stirring. 

4.     Add capers and season with salt

4.     Refrigerate until ready to use.

5.     Heat gently in microwave

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Tortilla corn and black bean stack with pulled pork

 

This is an experiment based on a wonderful dish we had at Café Bolud in NYC during their restaurant week.  This was served with a Southwestern style lamb dish and they were tiny 1 inch squares of layered beans and tortillas.  I thought it would be even better with a layer of corn as well.

[recipe difficulty=”easy”]

Tortilla corn and black bean stack with pulled pork

 

Pulled Pork

Corn tortillas

Black beans

2 ears of corn

½ cup heavy cream

 

Bean layer:  I make my own black beans in a pressure cooker without needing to soak ahead of time.  To half a pound of beans that have been cleaned, I add ½ cup of soy sauce, ¼ cup orange juice, and a cup of water.  I then add salt, a couple of garlic cloves and a little cumin.  I pressure cook for 20 minutes and then reduce pressure and check for doneness.  They take between 20-30 minutes.  I then leave them to cool in their liquid and when you make the puree add only enough liquid to give it a smooth spreadable consistency.  You can also buy canned black beans and puree and season them to your liking or you can do this with refried beans.

Corn layer:  Take kernels off the cobs and fry this in a sauce pan until beginning to smell aromatic but not brown.  Add heavy cream and cook together for 5-6 minutes until the corn is cooked.  Then put in food process or blender and puree until very smooth.  If it’s too thick add some more milk or cream to think it out but you want it spreadable and not runny.

 

To make the stacks:  Toast the tortillas in a toaster oven until very lightly toasted but not brown.  On a tortilla spread a thin layer of beans, then layer another tortilla and then a layer of corn followed by another layer of tortilla.

Wrap them up and refrigerate them until ready to serve.  Right before serving fry them in a hot frying pan until lightly browned on each side.  

 

For main course serve one or two per person and for an appetizer serve a quarter of the stack alongside the pulled pork.

[/recipe]

PRESSURE COOKER BEAN SOUP

bean soup

[recipe difficulty=”easy”]

BEAN SOUP:  In preparation for the winter storm I made my obligatory soup.  The essential comfort food for cold snowy weather.  I bought a package of Bob's Red Mill 13 beans Soup Mix, and put one cup of the beans aside in hot water to soak for a few hours.  They then got drained and thrown into my pressure cooker along with  some salt and  some optional browned cubes of boneless beef ribs Next I added broth, a can of diced tomatoes with the juice and extra water if needed to amply cover the beans. I  used about  6 cups of liquid. The cooker was brought up to pressure and cooked for 8  minutes .  After depressurizing I checked  the beans and if the biggest ones were almost done,  I added  diced   onions, cabbage,  celery, carrots, parsnips, leeks, and winter squash (butternut this time) that I had quickly fried over high heat in some olive oil while stirring until  lightly brown.   I  brought it back up to pressure and cooked for 5 more minutes and  again depressurized and checked to see if everything was done. Add more broth if you want it to be more brothy.  This soup lasted several days through the snow storm and just gets more flavorful with each reheating.  I serve my bean soups drizzled with great olive oil and good grated parmesan.

[/recipe]

Tomato and cucumber salad

[recipe difficulty=”easy”]

Tomato and cucumber salad

This preparation is Middle Eastern.  This is the salad eaten in Arab and Israeli families because where you can eat amazing cucumbers and tomatoes most of the year. This salad is great stuffed into a pita with hummus and tahini. I  make this salad with small cubes of tomato and cucumber, salt and finished with olive oil again.  But in the Middle East you'll see this salad with lots of parsley and scallion and lemon juice.  When you have perfect tomatoes and cucumbers for only a couple months around here, I want to enjoy them unadorned.

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