I bought my first peaches & cream sweet corn last week and I started thinking about all of the great things you can do with it. Growing up, my Mom would freeze sweet corn, and throughout the winter she would pull out a bag or two, usually for Sunday dinners or whenever we had friends or family for dinner. I have never frozen corn and my Mom hasn't done it for a few years now, so I called my parent's next door neighbour, Auntie Carol.
Auntie Carol still freezes corn every summer and I knew that she would have a few suggestions to offer. Auntie Carol said that when she is cooking corn to eat for dinner, on the cob, she usually cooks it for 10 minutes. With the freezer corn, she only cooks it for 3 minutes, just until the kernels firm up. Have you ever tried to eat raw sweet corn or tried cutting it off? It is very juicy and it squirts all over the place. Auntie Carol never cooks the freezer corn with salt, just sugar. I'm not sure why but she has been doing it for so long, I trust her!
Auntie Carol is not related to me by blood, but is every bit an Aunt to my family! Her and her family have had the cottage next door to my parents house for 40+ years and I love to watch my own kids head over to her house now for little visits or hear them calling out "Hi Auntie Carol!". There is something to be said for great neighbours.
For whatever reason, I was looking at the online version of "The Windsor Star" newspaper last night. I came across an article for the Harrow Fair. It said that they are expecting over 7000 entries this year for the various categories that you can enter. That is a lot of judging! If you are going to be near Harrow on Labour Weekend, you may want to stop at the fair to check things out. Even better, grab a Harrow Fair catalogue and find something you can enter! I have got almost everyone in my family entering different categories this year. My Dad and my brother-in-law are both entering their BBQ sauces in the "mens only" domestic sciences section. My sister is going to enter a number of baked goods, as well as an unusual category in honour of the "Hog Wild" theme this year; bacon served three ways. Gavin and Ellen are getting in on the action with various crafts that they are entering. Ellen (in the four and under group) has already got two things ready to go - "6 natural stones in half an egg carton" and "6 natural shells in half an egg carton". We'll see how she does!
As for myself, I am keeping my entries under wraps until closer to the time. Truth be told, I am finding it hard not to entry every category, but I have to be realistic. One thing I know sure, I will not be entering any of the special categories this year that have bigger pay outs, but saddle you with the responsibility of baking another item and delivering it, in order to receive your prize money. I learned my lesson last year! To check out the Harrow Fair online, go to www.harrowfair.com
How to Freeze Sweet Corn
Bring large pot of water to a boil. Add 1/2 cup of white sugar to the water. Husk as much corn as you want. Place cobs in the boiling water; working in batches so you don't overflow the water! Cook for about 3 minutes. Remove from the boiling water and throw into a sink of cold, icy water. On a large baking sheet or tray, hold the corn straight with your hand on the smallest part and cut the kernels off. Fill small freezer bags with enough portions to feed your family for dinners.
*Whether you find peaches & cream corn, all yellow, or all white, it doesn't matter. In our family, it always seemed a treat to get the peaches & cream and I still love the look and taste of peaches & cream corn.
Wednesday, July 30, 2008
Wednesday, July 23, 2008
Chocolate Pudding
Not another recipe from the Barefoot Contessa. That is what you are probably thinking. And I am aware that I have a problem, but it still doesn't stop me from trying recipe after recipe from any of her five books. I love her recipes, simple as that!
The "Barefoot Contessa Parties Cookbook" is a bit of a dark horse in my mind. When in need of a recipe, I usually grab the first Barefoot or the Family Style, both of those being my favourites, if I was forced to choose. The Parties book has a ton of great recipes, however, and this afternoon I made another one. Double Chocolate Pudding.
I have been thinking about making chocolate pudding for a long time. Today, the stars happened to line up perfectly, and it finally happened. I had all of the ingredients on hand, and I was in procrastination mode in a terrible way (the kids and I are leaving for North Carolina tomorrow and I haven't packed a thing yet!). When I think of chocolate pudding, I remember being in grade school and making the Jello pudding that you put in a Tupperware container and shake until it thickens up. What a treat that used to be, but let me assure you, this homemade version of chocolate pudding is so far beyond what a box of Jello can do, you will be amazed.
Oh, I can't believe I haven't mentioned this yet. My cousin Beth and her husband were somewhere in Connecticut having lunch at a diner, when who should walk in but the next best person to run into after Ina - her husband Jeffrey! I was so excited when she called me (mere minutes after the sighting)!!! He sat by himself and enjoyed a burger and a Coke. Could this be the closest I ever get to the Barefoot Contessa? I hope not, but it will do for now!
Chocolate Pudding
12 egg yolks
1 c. sugar
1/2 c. cornstarch (I used potato starch, only because I ran out of cornstarch)
1/2 c. cocoa powder
Pinch of salt
4 c. milk
1/2 c. milk chocolate, chopped
1/4 c. unsalted butter
1 1/2 T. vanilla
1/4 c. heavy cream
1. Beat egg yolks and sugar until light yellow and thick in the bowl of an electric mixer with paddle attachment. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil and, with mixer low, slowly pour the hot milk into the chocolate mixture. Combine well, and pour the mixture back into the pan.
2. Cook the mixture over low heat, stirring constantly with a whisk, until thickened. Remove from heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted. Pour into serving bowls or ramekins. Place plastic wrap directly on the top of the pudding, and chill thoroughly. Serves 6 or more people.
*I doubled the Barefoot recipe because I knew that in our house, chocolate pudding would go pretty quickly!
Wednesday, July 16, 2008
Caper Vinaigrette
This afternoon, driving downtown with Alan & the kids, I mentioned that I might make a salad for dinner with a caper vinaigrette. Alan wrinkled his nose and said, "Capers? No thanks."
I didn't let his reaction take the wind out of my sails. I went home and prepared a delicious salad, complete with the caper vinaigrette. He tucked right into that salad and, until he reads this, has no idea that he thoroughly enjoyed the dreaded caper vinaigrette! Don't get me wrong; I am not in the habit of tricking unsuspecting diners. I would never tell a vegetarian that they were eating something vegetarian that actually had chicken stock in it (I am sure this happens more than you think). However, I have been known to trick my Dad, a man suspicious of most ground meats). It is just so much fun to see his face when confronted with the truth: what he thought was ground beef in his tacos was actually ground turkey ("how did you enjoy your turkey tacos, Dad?!"). With all of this said, I promise I will not pull the wool over your eyes, on the blog or in my kitchen!
This recipe came from "The Flexitarian Table" by Peter Berley. I am still LOVING this cookbook! His recipe is called "Salade Nicoise with Many Possibilities". While eating this salad, I was reminded of making a special salad while living in France. It was the middle of summer and we had a beautiful veggie garden, from which I could pick fresh lettuces, and other vegetables. A garlicky vinaigrette paired well with lamb's lettuce, red & green leaf lettuce, crisp little pieces of bacon, and soft poached eggs. What a summer meal! For our salad tonight, I used romaine lettuce, hard-boiled eggs, broiled salmon, Yukon gold mini potatoes, feta cheese, tomatoes, cucumbers, and pickled red onions.
I made the red onions not long before serving the salad was ready, as the recipe says to let them sit anywhere from 1/2 hour to 1 month. For the pickled red onions, thinly slice a medium red onion and place in a jar or container that will hold them. I used a 1 litre container with a lid. To the onions, add 1 T. sugar and 1 T. Kosher salt, 2 T. white vinegar, and 1 c. water. Put the lid on and shake to mix all of the ingredients. A half hour later, enjoy the slightly sweet onions on your salad. At the same time, I popped the piece of salmon (which was probably only about 8 oz. or so for the four of us) in the oven for about 15 minutes, maybe less. I topped it with olive oil, lemon juice, and salt & pepper.
Next, I made the vinaigrette. I used my Braun hand blender in the 2-cup measuring cup that it came with. The recipe makes about one cup of vinaigrette and we didn't use it all. After the potatoes were finished boiling but still warm, I mixed in a couple tablespoons of the vinaigrette for them to soak in, and a sprinkling of green onions. When it came time to serve the dinner, I mixed the romaine with some vinaigrette, placed a serving of the lettuce on each plate, and composed the rest of the salad on top of the lettuce. A small piece of salmon for everyone, tomatoes, cucumbers, potatoes, crumbled feta cheese, eggs, a little extra vinaigrette on top, and voila!
I think there is a lesson here regarding the capers. Even if you would never eat a caper straight out of the jar, once a caper is incorporated into a recipe, chances are you won't even realize that the capers are the ones adding that little something extra to your dish. Two recipes containing capers that I can think of right off the top are, "My Favourite Tartar Sauce" (June '07) and the smoked trout dip (Dec. '07). I wouldn't dream of leaving capers out of either of these recipes, and I am sure there have been a number of people who weren't keen on capers, but have enjoyed both of those recipes.
Caper Vinaigrette
3/4 c. extra-virgin olive oil
1/4 c. white wine vinegar
2 T. Dijon mustard
3 or 4 t. capers, rinsed and drained
2 medium garlic cloves, peeled
Sea salt & freshly ground black pepper, to taste
In a blender, combine all the ingredients and blend until smooth.
I didn't let his reaction take the wind out of my sails. I went home and prepared a delicious salad, complete with the caper vinaigrette. He tucked right into that salad and, until he reads this, has no idea that he thoroughly enjoyed the dreaded caper vinaigrette! Don't get me wrong; I am not in the habit of tricking unsuspecting diners. I would never tell a vegetarian that they were eating something vegetarian that actually had chicken stock in it (I am sure this happens more than you think). However, I have been known to trick my Dad, a man suspicious of most ground meats). It is just so much fun to see his face when confronted with the truth: what he thought was ground beef in his tacos was actually ground turkey ("how did you enjoy your turkey tacos, Dad?!"). With all of this said, I promise I will not pull the wool over your eyes, on the blog or in my kitchen!
This recipe came from "The Flexitarian Table" by Peter Berley. I am still LOVING this cookbook! His recipe is called "Salade Nicoise with Many Possibilities". While eating this salad, I was reminded of making a special salad while living in France. It was the middle of summer and we had a beautiful veggie garden, from which I could pick fresh lettuces, and other vegetables. A garlicky vinaigrette paired well with lamb's lettuce, red & green leaf lettuce, crisp little pieces of bacon, and soft poached eggs. What a summer meal! For our salad tonight, I used romaine lettuce, hard-boiled eggs, broiled salmon, Yukon gold mini potatoes, feta cheese, tomatoes, cucumbers, and pickled red onions.
I made the red onions not long before serving the salad was ready, as the recipe says to let them sit anywhere from 1/2 hour to 1 month. For the pickled red onions, thinly slice a medium red onion and place in a jar or container that will hold them. I used a 1 litre container with a lid. To the onions, add 1 T. sugar and 1 T. Kosher salt, 2 T. white vinegar, and 1 c. water. Put the lid on and shake to mix all of the ingredients. A half hour later, enjoy the slightly sweet onions on your salad. At the same time, I popped the piece of salmon (which was probably only about 8 oz. or so for the four of us) in the oven for about 15 minutes, maybe less. I topped it with olive oil, lemon juice, and salt & pepper.
Next, I made the vinaigrette. I used my Braun hand blender in the 2-cup measuring cup that it came with. The recipe makes about one cup of vinaigrette and we didn't use it all. After the potatoes were finished boiling but still warm, I mixed in a couple tablespoons of the vinaigrette for them to soak in, and a sprinkling of green onions. When it came time to serve the dinner, I mixed the romaine with some vinaigrette, placed a serving of the lettuce on each plate, and composed the rest of the salad on top of the lettuce. A small piece of salmon for everyone, tomatoes, cucumbers, potatoes, crumbled feta cheese, eggs, a little extra vinaigrette on top, and voila!
I think there is a lesson here regarding the capers. Even if you would never eat a caper straight out of the jar, once a caper is incorporated into a recipe, chances are you won't even realize that the capers are the ones adding that little something extra to your dish. Two recipes containing capers that I can think of right off the top are, "My Favourite Tartar Sauce" (June '07) and the smoked trout dip (Dec. '07). I wouldn't dream of leaving capers out of either of these recipes, and I am sure there have been a number of people who weren't keen on capers, but have enjoyed both of those recipes.
Caper Vinaigrette
3/4 c. extra-virgin olive oil
1/4 c. white wine vinegar
2 T. Dijon mustard
3 or 4 t. capers, rinsed and drained
2 medium garlic cloves, peeled
Sea salt & freshly ground black pepper, to taste
In a blender, combine all the ingredients and blend until smooth.
Thursday, July 3, 2008
Roasted Red Pepper Dip
On Sunday, I didn't have a clue about what I was going to make for dinner. I gardened, I did stuff around the house, but I didn't think about dinner until around 5 o'clock. At that point, I lit the barbecue and pulled a pound or so of shrimp out of the freezer. I marinated that for a little while, then threaded the shrimp onto skewers. In the meantime, I cut up zucchini, peppers, celery; whatever I could find for crudites. Next, I threw this dip together in the food processor. The basic recipe comes Sarah Leah Chase's, "Nantucket Open-house Cookbook". I made a few changes to make it quicker, and voila! Note: I also threw hot dogs on the barbecue for the kids.
The most time consuming part of this dip would have been roasting the peppers. However, you can buy jars of roasted red peppers that save lots of time. I even saw roasted yellow peppers at one of my local grocery stores recently. If you have lots of fresh peppers that you would like to roast, try this. Preheat the oven to 425 degrees. Rub a light layer of olive oil on the whole peppers. Place whole peppers in the oven. Every so often, give them a turn so the peppers blacken evenly. When they are finished, they should be somewhat black on the skin, but not completely, and getting soft to the touch. Remove from the oven and place in a large bowl. Cover the bowl with plastic wrap, and let sit for about 20 minutes. This steaming makes the skin peel off very easily. Remove the skin and the seeds and you are ready to go.
I recently put a grilled shrimp recipe on the Clean Food Connection website. If you have a chance, check out the recipes that I have been contributing to their website. www.cleanfoodconnection.com/catalog/recipes
Roasted Red Pepper Dip
2 whole roasted red peppers
8 oz. plain goat cheese
1 clove garlic, minced
3 T. extra virgin olive oil
1/4 c. fresh basil, chopped
Salt & pepper, to taste
1. Place peppers, goat cheese, garlic, and olive oil in the food processor. Process until smooth. Place the dip into a large bowl and stir in the basil and the salt & pepper. Transfer to a serving bowl and enjoy with crudites, or just about anything!
The most time consuming part of this dip would have been roasting the peppers. However, you can buy jars of roasted red peppers that save lots of time. I even saw roasted yellow peppers at one of my local grocery stores recently. If you have lots of fresh peppers that you would like to roast, try this. Preheat the oven to 425 degrees. Rub a light layer of olive oil on the whole peppers. Place whole peppers in the oven. Every so often, give them a turn so the peppers blacken evenly. When they are finished, they should be somewhat black on the skin, but not completely, and getting soft to the touch. Remove from the oven and place in a large bowl. Cover the bowl with plastic wrap, and let sit for about 20 minutes. This steaming makes the skin peel off very easily. Remove the skin and the seeds and you are ready to go.
I recently put a grilled shrimp recipe on the Clean Food Connection website. If you have a chance, check out the recipes that I have been contributing to their website. www.cleanfoodconnection.com/catalog/recipes
Roasted Red Pepper Dip
2 whole roasted red peppers
8 oz. plain goat cheese
1 clove garlic, minced
3 T. extra virgin olive oil
1/4 c. fresh basil, chopped
Salt & pepper, to taste
1. Place peppers, goat cheese, garlic, and olive oil in the food processor. Process until smooth. Place the dip into a large bowl and stir in the basil and the salt & pepper. Transfer to a serving bowl and enjoy with crudites, or just about anything!
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