Corn Season

This time of year in New England fresh “Corn on the Cob” is king!

And while many people are busy thinking up new ways to use up all the Zucchini, I spend my time thinking up ways to eat more fresh corn!

The latest way…..

“Fresh corn pudding with roasted sweet potatoes & red bell pepper!”

(served with grilled steak or not)

final plate

 

The key here is the not only the 4 cups of fresh raw corn taken right off the cob, but the roasted sweet potato.

Sweet potatoes - Simply peeled, cubed, drizzled with oil, salt & pepper. Roast at 400 degrees till tender and browed a bit.

Sweet potatoes – Simply peeled, cubed, drizzled with oil, salt & pepper. Roast at 400 degrees till tender and browned a bit.

Tip: Scrub and roast your potatoes in the cool summer nights and make the corn pudding the next day or better yet if early morning is your thing, get it all done before the heat of the day sets in.

Another Tip: I like roasting potatoes or any veggies just to have on hand for quiche fillings, sandwich stuffers, omelets or quesadilla.

 

the recipe

2 cups cubed, roasted sweet potatoes

1 small-medium sweet red bell pepper diced

1 cup small dice white onion

4 cups fresh corn kernels (be sure to reap the “milk” from the cobs too!)

1 heaping TB fresh chopped sage

1/2 cup melted and slightly cooled butter

4 medium size eggs (adjust according if yours are smaller or bigger)

1 Tsp Baking Powder

1 1/4 cup finely ground corn meal (yellow or white okay)

1 1/4 cup “half and half”* or Whole milk     *I used fat-free because that is what I had but I think it would be richer with full fat.

salt and pepper to taste

preheat oven to 375 degrees and spray an 8×12 baking dish with non-stick cooking spray.

mix the potatoes, onion, bell pepper, corn kernels and corn milk together and dump into the baking dish. In another bowl mix the butter, eggs, sage and baking powder together. Alternately whisk in the cornmeal and milk (or half and half) – watching consistency. The batter should be thick but still very pourable. You may end up using more or less of one of these two ingredients. Salt and pepper should be added in and pour over the veggies in the baking dish. Cover tightly with foil and bake 30 minutes, uncover and bake 20 more mins. Baking time may vary – the edges should be brown and the middle firm but soft – kinda like quiche.

Serve hot, warm or room temperature.

 

Ice Cream Bread

yup that’s right I said “Ice Cream Bread” and here is how you make it:

I discovered this little gem on the inter-webs while I was trying to figure out what “Cream Bread” actually was…..apparently this “ice cream bread” was an internet sensation back in 2011…well better late than never!

Sandwich Loaf

Sometimes you want to skip right over the meatloaf dinner and go straight to the sandwich. In the summer you definitely want to go right to the sandwich because nobody really craves meatloaf and mashed potato dinners in July.

Just cold meat loaf sandwiches with ketchup on toasted bread.

meatloaf sandwich

So that is what I made.

I actually mix the meatloaf and try to bake it either later in the evening when the day (and therefore my kitchen) has cooled down a bit or if you are a morning person you could make and bake in the cool morning hours before it gets too hot.

Either way its nice to have a small meatloaf in the fridge for those sandwiches.

Standard Operating Meatloaf Procedure

Standard Operating Meatloaf Procedure

 

I usually don’t get too crazy with meatloaf that is destined for sandwiches. Just ground beef, eggs, mustard and ketchup, chopped onions and herbs, breadcrumbs and a shot of Worcestershire sauce.  Mix and bake till cooked through and a little crusty on the edges. Good thing there are 2 end pieces and only 2 of us or there might be some arguing!

 

 

 

 

Superfecta Of Summer

Corn and tomatoes are one of  my favorite parings and I have written about them before….here and here.

This time I paired them in a quiche. Easy and summer-y this quiche tastes like a fancy brunch dish and is so light that you feel almost like you are eating healthy! (never mind the eggs, cream and cheese in the mix!)

summer quiche The key was the fresh corn – sweet and in season now –  I carved it raw off the cob making sure to include all the “milk” into the bowl as well. I had never used a soft, fresh cheese like goat cheese before, in a quiche, but I had some already crumbled in the fridge and decided to throw it in. The fresh basil and cherry tomatoes cut in half rounded out this trifecta (or perhaps its a “superfecta?”) of ingredients. The moist goat cheese added a bit of luscious-ness to it.The quiche is rich but not heavy.

Production Notes

I just use a store-bought crust that I blind bake for 10-15 minutes so the crust will be crisp and not soggy. I also firmly believe that glass pie dishes get the best result with crust. For the liquids I simply start with 6 whole eggs and about a cup of dairy – milk cream or even half and half. I fill the cooled crust with the filling of the choice and carefully pour the liquid mix over it all. Be careful not to pour to fast as sometimes the liquid doesn’t get into the nooks and crannies as fast as it should and you can easily spill over the edges! S & p to taste.

Bake in a preheated 375 degree oven until set in middle. Cool a bit before slicing.

quiche ingredients

The “superfecta” of summer ingredients!

 

Can You Really Ever Get Enough…

…of grilled food?

on the grill

Especially in the short New England summer season?

I can’t. I just love to take advantage of the grill for dinner (or lunch or breakfast even) and getting outside to cook. It also reminds me to water the garden too. (Although that sometimes leads to “well-done” grill food. But the “flavor is in the brown right?”)

Here is a classic grilled meal!

grilled chicken dinner

Marinated & grilled chicken with grilled veggies and cole slaw!

Like my meatloaf, my marinades are never the same!

To make my marinade, I simply combine some oil, (extra virgin olive is nice but almost any will do) some acid, (lemon juice or vinegar) salt/pepper and whatever spices strike my fancy that day. Mix it up in a little dish as a “flavor concentrate” – tasting it until you basically have the same balance as a strong salad dressing, then add a little cold water to “extend” the volume of marinade to cover whatever cut of meat you plan on using. Pour over meat and refrigerate until grill time! This could be an hour or it could be a day.

This chicken had a citrus influence with lemon-pepper seasoning, coriander seed, and cumin.

 

Cream Bread

Sometimes you stumble upon something so unique that you immediately and without any hesitation need to try it.

That’s how it was one Saturday morning when I wandered into D’Amici’s bakery. “what’s that round loaf of bread all about?” I asked. ‘cream bread’ was the answer. Apparently made with cream instead of eggs?? I am no bread maker and my mind was already racing with possibilities. I just had one wrapped up for me and ran home, stopping off only at the store to pick up a few ingredients…I had the perfect sandwich in mind.

cream bread

The bread has a really even, dense but tender “crumb” and a mild flavor. It’s like a really good quality white sandwich loaf.

 

…please meet the BEST patty melt you ever had:

patty melt

 

Caramelized onions, griddled beef patty, swiss cheese, griddled bread….. I can’t go on…

I have to go recreate this meal again, NOW!

Tropical Twist

Recently I was inspired to put a tropical twist on an old favorite: stuffed peppers.

It might have been the gorgeous colored bell peppers at the store inspiring me or perhaps I was just craving a lighter version of this dish. Whatever it was – I am pleased with the results.

tropical stuffed pepper

I also decided to keep things light by using ground pork instead of beef.And of course I used some rice – a lazy bag of frozen white/wild rice blend. I also added in some frozen corn kernels and a bit of leftover shredded carrots that was kicking around the fridge.

But the real tropical twist was the use of fresh pineapple!

Chopped fresh Pineapple along with the diced tops to the peppers, Maui sweet onion and garlic!

Chopped fresh Pineapple along with the diced tops to the peppers, Maui sweet onion & garlic!

A good dose of teriyaki sauce (use your favorite brand) and some freshly grated ginger also packed some flavor into this dish!

Light, tasty and many tropical miles away from your standard stuffed pepper recipe, this really delivered!

 

The Recipe:

Note:  Mine made plenty of filling for 4 decent size peppers, but I only had two HUGE peppers so I just cooked the extra filling in the dish along with the stuffed peppers and then used it to help the peppers stand up on the plate.

 

3/4 lb +/- ground lean pork

7 oz cooked rice (could be a bit more or less)

2-3 garlic cloves, minced

1 small onion or half of a sweet onion like Maui or Vidalia

2-4 large peppers to stuff

1 tb minced fresh ginger

1 cup small diced fresh pineapple

the pepper “tops’ diced small

4-5 tb teriyaki Sauce

Salt and pepper to taste

Oil for browning meat in pan

Brown the onions, diced pepper tops and meat in a bit of oil in a saute pan. (pork is really a ‘white’ meat so it won’t really get too “brown” but use some butter too if you really want some color!) Add the garlic about 1/2 way through so it doesn’t burn. Add S&P to taste along the way. Add the fresh pineapple, ginger and teriyaki sauce to deglaze the pan and coat everything. Take off heat and add cooked rice, stirring to combine. At this point you could cool the filling and fill the washed, cored and topped peppers and refrigerate until time to bake. Otherwise stuff the peppers and surround them with any remaining filling. (personally I like to spray the baking dish with cooking spray to make sure nothing sticks) Bake in preheated oven at 375 degrees, covered tightly with foil to keep things moist for about 30-40 minutes. Check and see how tender the peppers are – if they need more time to get tender then recover and bake longer. I like to finish my peppers by removing the cover and baking about 10-15 mins just to get a little brown on top.