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!

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!

 

Fruit Cubes

When I have extra fruit that I might not get to in time I like to puree it and freeze it for later use.  You can just simply puree the washed, clean fruit and freeze it or add some honey or sugar to it before freezing for instant drink mixes!

Certainly I didn’t invent this great idea but I do like to inspire and remind folks that it is a perfect way to have fruit on hand for blending smoothies, flavoring ice teas or my favorite adult beverage… “boat drinks!”

I use small 2-3 ounce containers so each one is just a portion size.

I use small 2-3 ounce containers so each one is just a portion size. (Make sure to leave a little room at the top for expansion!)

Parrot Head

I am a card-carrying member of the “parrotheads” elite.

And if you think I raise and breed birds you would be wrong.

For those who don’t know a “parrothead” is a big time fan of Jimmy Buffett’s music. We even have our own wiki page here!

So after having attended over 6 shows and many related events over the years, you would think I would have the lyrics to one of his most famous songs, “Cheeseburger In Paradise” perfectly memorized. Well I do, but recently I cleared up some grammatical confusion.

See I thought he was saying ” …not zucchini fettuccine or bulgar wheat…”  but what he was really saying was “not zucchini, fettuccine or bulgar wheat “

Small difference (see comma marked in red above) but it means the difference between 3 food items ( Zucchini AND Fettuccine AND Bulgar Wheat) instead of two food items. (Zucchini Fettuccine AND Bulgar Wheat)

Phew! glad I cleared that up!

zucchini 2

Actual “zucchini fettuccine” lightly sautéed in olive oil with fresh tomatoes, herbs, garlic,onions and a little feta cheese on top!

 

In case you want to verify the lyrics or maybe even catch a show…. www.margaritaville.com

Mother’s Day On The Porch

This year Mother’s Day also turned out to be the “season opener” for her deck. And nothing is better than an early evening supper on the porch of corn and tomatoes…

And of course I brought her “flowers” (the edible kind!)

rose

The next morning we enjoyed last night’s leftovers in a whole new way…a savory breakfast bread pudding!

I simply cubed up about 8 slices of good quality bread ( something alike a “pullman loaf” but really anything you have would do) and let them get all toasty and dry in a low oven for a few minutes. I piled them into a sprayed oven-proof dish and threw in all the rest of the leftover corn and tomatoes. I added some generous dashes of dried oregano, a couple good pinches of garlic powder, salt and pepper to taste, some pats of butter ( maybe like 4) and about 3 ounces of sharp cheddar. (Some grated and some chunked.) Now the wet stuff: whisk 6 large eggs with about 2 cups whole milk and make sure to use the back of your knife down the corn cobs and get all that delicious “milk” hiding in the cobs.  Pour it all over the top of everything.

Into a preheated 375 degree oven – covered tight with foil- for about 20-25 mins. No peeking under the foil. Remove the cover when the liquid is firm and edges just starting to take on some brown. (this is nice and easy to see in a glass baking dish!) Let it baked uncovered 8-10 mins longer just to dry out the top a bit as needed. Remove from the oven and let it cool a bit, just like lasagna, this is better served warm and not piping hot!

Read about my other “corn and tomato” adventures here!