Corn–picked fresh–is a summer favorite. We picked some.
Hello, again, Dear Readers:
I had something else planned for this blog post, but don’t worry, it’s coming soon. I already told Aunt Ruth, and she’s going to be looking at the screen funny when she reads this. Besides, just about everyone knows what corn is, right?
We had to pick some of our corn today, but we should have picked it earlier.
The Garden Massacre
When Tropical Storm Cristobol knocked over a stalk of corn, we didn’t think much of it.
About two weeks later, a very bad storm system passed through. We had about three days of very heavy rain, including lightning. One strike was VERY close to us, but we don’t know where it landed. Our neighbor doesn’t, either, but it scared all of us.
A day or so later, we noticed that there were more stalks knocked over, and this morning, it was worse:
Two of BF’s car-guy friends were here this morning borrowing tools. The elder man said, “Looks like the ‘coons found a place to eat.”
Raccoons. On TV, they’re cute and cuddly, but don’t let that fool you. They’re destructive little buzzards that pull over the stalks, then nibble on the corn. They don’t eat the whole thing, mind you, just pull back some of the husk and nibble on what they see. Then they move onto the next cob, leaving most of it to waste.
Nevermind what I was calling them this morning when I was pulling the yellowed stalks out of the ground. It wasn’t nice.
So that means we started picking the remaining corn. We should have picked it before, but BF remembers how his Dad grew corn. . .and we lost some. But we got 11 ears that were in pretty good condition.
What We Got
BF began pulling the husks and the silk off the corn right outside. I don’t know why he did, but you shouldn’t do that.
Ideally, pick them right when you’re ready to cook them, or at least, leave the husks on until you cook them. By the time I got to cook them in the evening, they were starting to dry out a little, but they were OK.
In the evening, I had to get out the biggest pot I had, which isn’t a heavy-bottomed pot from The Martha Stewart Collection At Macy’s. No, this big tin pot was given to us, and it’s the biggest one around. It doesn’t even have a lid, and it sits atop the fridge most of the time. I filled it with water, salted it, and waited forever for it to boil, even though I put the universal pot lid on it.
Of course, it’s been many years since I did this, so I had to look it up. But BF, ever so helpful, offered, “I think you just boil it.” So that’s what I did.
After I looked it up.
Help Me, Martha!
Years ago I made corn on the cob for my then-fiance and used a recipe out of Martha Stewart’s big green cookbook. We boiled the corn with a touch of sugar in the water and made a butter-lime combo to coat it. It was unusual but very delicious. I don’t believe I’ve made it since, even for the GER.
A quick search today on Martha Stewart’s website gathered 203 recipes, all for corn on the cob, and I skimmed through a few of them until I found what I wanted.
I followed the directions for boiling them, and they came out fine.
But when I saw the article on “upgrades,” I was intrigued. The one that caught my eye, of course, was the basil-mint pesto. I have plenty of basil and mint, and decided to go for it.
This is the mint after I cut it. Those stalks are over a foot high:
I only needed a quarter-cup of basil, but I need to make more pesto soon:
I thought I had too much, but it turns out I had cut exactly enough. I’m getting good at this:
After pulling leaves and measuring them out, I washed them:
Then started the process.
Now Make It
You add the 3/4 cup of olive oil into the blender with two cloves of garlic and blend.
Leave the mixer running:
Then start adding the mint and basil leaves:
To avoid a possible big mess, I just used the removable cap in the lid and added them in there, a little at a time. Let it blend for another minute.
There are no nuts, just herbs, oil, and garlic. Next, I poured it out into one of the many containers I have for regular pesto:
I felt like it needed salt added at this point, so I did, just a shake, then mixed it.
Pesto On Corn
The corn was still hot, so I had to try it out. Brush it right on like melted butter.
I made sure to add plenty:
It was at this point that I discovered the pesto needed some salt, so I added some directly onto the corn before adding a shake to the pesto.
I didn’t wait for BF. I had mine right away.
It’s worth the trouble, honest.
The Fourth Of July
It’s this weekend. If you’re making corn on the cob. . .you’re welcome. Pick some, buy some, go to the farmer’s market if you have access to one. If not, your usual grocery store will have some too. Try out the basil-mint pesto if you’ve got herbs, or try out one of the compound butter recipes, like this chive butter. (One day soon!)
I also offered to make this delicious looking dish for us, Ree Drummond’s Fresh Corn Casserole. I hate that word, but it’s simple and uses fresh corn. From Facebook, I sent him the link and asked if he’d like me to make half the recipe so I could use the small oven.
His response: “I know you’re trying to enlighten me. You’re trying to drag a caveman out of his cave.”
I followed this comment with several amusing caveman GIFs.
Don’t forget about using your:
To make things easier this weekend if you’re entertaining or meeting up with family and friends.
Terry Boyd’s Blue Kitchen blog today sent an email that offers 15 recipes for your July 4th holiday menu. He always has some good food to share, and he publishes more than me, too. He and his wife have been busy and not blogging as much lately, but that’s OK.
You’re also welcome to check out the recipes page here, of course. Looking for a blog on a particular subject? Use the search function on the right-hand side of the page if you’re looking for something specific–I may have written about it previously. If you’re looking for something related to the slow cooker (aka Crock Pot), that’s the best way to find it.
The *next* blog will be about another delicious garden-based topic, and probably something you’ve never heard of.
Have a great holiday weekend.
It’s summer in Texas. Heck, it’s summer everywhere–people are frying steaks and eggs on sidewalks and car hoods. They’re not in Texas, either.
Never fret–I have some nice recipes to keep you cool and comfy.
I caught Valerie Bertinelli’s cooking show last Saturday, and her good friend Faith Ford came by for lunch. Apparently, it was hot in SouCal when they filmed this episode (or they were just pretending) because Valerie didn’t want to turn on the oven. However. . .she did turn on the stove. I mean, how else do you cook lobster tails? While I’m not suggesting anyone go out and buy fresh lobster (I know I’m not, crawfish are the same thing), if you want some, many stores will steam them for you. (I think HEB does.) Valerie’s Lemon Icebox Cake was pretty fast and looked nice and cool. (It does call for Vanilla Wafers.) The episode is called Too Hot To Cook, but cook she does, albeit on the stove top–but not for very long. Want some real fresh-brewed iced tea? They make some, there’s a honey-sweetened recipe in this episode too.
Naturally, I’m up to my summer coffee making:
Now, if you’re thinking about going iced on your coffee, as always, The Coffee Detective has articles to get you started. This one explains how to make iced coffee at home, and this article has specialty cold coffee-based drinks. (Warning: Nick uses alcohol in some of these recipes.) How long does it stay in the fridge? Until I finish it. Which is going on twice a week now.
If you are in an area where it’s that hot, do you now see the wisdom of the Crock Pot? Even my mechanic friend JK is thinking seriously about making nice, cool Overnight Oatmeal after I told him about it. (I forgot to ask The E Man if he’s tried it.) Don’t be embarrassed–get one or two if you don’t have a slow cooker, and if you have a family, consider a larger waffle maker, too, for making brownies, hash browns and all that kind of thing. There is no need to turn on that oven, unless it’s a toaster oven.
Still looking for recipes for your slow cooker? Sign up at All Free Slow Cooker Recipes and get them in your inbox every day. (In addition to my favorite, Pinterest.) A searchable recipe database means you can go find what you want on a dime. Don’t heat up your kitchen in the summer, please.
I’ve already made my first batch of basil pesto for the year, which I didn’t document, because, well, I’ve done it more than once. However, the rooted basil cuttings have now been planted, and I expect a large amount of basil, and subsequently, pesto, in the near future. Last year I was lucky enough to get extra from my visit last year to the Genoa Friendship Garden, so I kind of made out like a bandit with the pesto. I have five containers in the freezer, and since we didn’t have a really cold winter in Texas, I didn’t make as much Pea & Pesto Soup as I thought. However, at some point, I’ll need to get more of those square containers I use to freeze individual batches. Earlier this year, I also broke one, darnit.
Speaking of the garden, I got more tomatoes:
Four more are behind it, and I’m watching the newly planted basil cuttings too. No more strawberries, and the jalapenos are taking their time. The lettuce, is, of course, gone now.
Anyway. . . .
Last weekend, for whatever reason, I pulled a couple of old cookbooks off the shelf and started flipping through them. I wanted to make something different, and wondered if there was anything I could make that I had on hand, or with minimal shopping. Something I hadn’t made in a while, or never tried. Turns out there was. The first recipe, Cool Lentil Salad, is a good one. Why have I never made this before?
The first book in question is Martha Stewart’s Healthy Quick Cook. Published in 1997, this book features elegant but somewhat “lighter” menus, including desserts, that are low fat. (Not all the customer reviews are positive, but that’s OK.) “Casual but sophisticated,” it says on the inside cover. Well, we know what “low fat” usually means–higher in carbs, sugar, salt, and other additives to cut the fat but make it taste good. In these recipes, most everything is made from scratch, as Martha usually does, although I admit to making just a few recipes from the book. Maybe I need to go back and read it again. This salad is made from simple ingredients, quick to make and is a nice, cool addition to a summer dinner.
I can still hear my ex-husband say to me, “You expect me to eat that??” Ah, memories. . . .
Recipe 1: Lentil Salad
Unfortunately, you do cook the lentils on the stove, but only for 10 minutes. After that, it’s just tossing everything together.
The parsley and celery came from the garden, and I really, really needed to cut the parsley. I’m forever telling LK to water the parsley plant she has out front of her house, and. . .mine is watered, but it really needed cutting too. Finally, I cut it. The re-grown celery also needed to be cut, and I took half of that off. (I’ll use the rest in something else.) The lentils. . .well, they’re in a sealed jar, OK? Next trip to Phoenicia, and I’ll re-stock. I haven’t made any lentil dishes since I made Stewed Lentils & Tomatoes earlier this year.
So I started out by boiling the rinsed lentils and garlic in salted water:
And let them simmer for 10 minutes. Meantime, I started chopping celery:
You’ll need half a cup:
When the lentils are, as the book says, “crisp-tender”, that is, cooked but not mushy with a textured bite, drain them:
Discard that garlic, then run the cold water over them:
And toss the lentils into a bowl (your serving bowl, if you like.) Finely chop that red onion (or as best as you can get it):
And add it with the chopped parsley into the bowl.
Now, I have to tell you about my recent little benefit: I was at HEB on a Saturday, and when I was walking into have lunch, I mean, get my shopping, I noticed that someone dropped a big, beautiful red bell pepper. It was just sitting there! I figured someone would go back for it, but when I left HEB, someone carefully perched it on the short concrete pylons in front of the door. So. . .it came home with me. And I said, Thank You.
I put it on the Butusdan for a few days, but noticed it was getting a tad wrinkly. Into the fridge until I figured out what to do with it, and so I tossed it into the lentil salad. The bell pepper was an addition, not part of the recipe:
Now for the dressing: It’s just 3 tablespoons of fresh lemon juice, 1 tablespoon of extra-virgin olive oil, and 1 teaspoon of warm water. I whizzed that all together with the frother:
Poured it over the salad in the bowl and mixed it together:
It’s pretty darn tasty, and will complement many summer dishes perfectly.
Recipe 2: White Bean & Olive Salad
This tasty throw-together salad only appeared in the Houston Chronicle via The New York Times many years ago. It was an Everyday Food recipe, and was never in a book or on their website–despite my request to add it. Fortunately, I kept the newspaper section in my personal notebook, and have enjoyed it for many years. It’s simple, and uses just a few simple ingredients for a cool, tasty side dish.
There’s a reason I put out three kinds of mustard–because, quite frankly, I think you should have a choice. The original recipe calls for Dijon mustard. However, the first time I made it, I only had Creole Mustard, and have been using it in this recipe ever since.
I think it’s a lot more flavorful than the Dijon, but that’s just me. You could certainly try the grainier variety of Dijon, too.
Why do I have two kinds of Dijon? Because at Trader Joe’s, it’s cheap.
So, you rinse two cans of cannellinni beans, and add them to a serving bowl:
Chop (or halve) a quarter cup of Kalamata olives:
These are the olives, available in most markets:
Add them to the bowl. Now thinly slice half a small red onion (in this case, left from the Cool Lentil Salad):
Time to mix the dressing–and I used my secret weapon again.
Into a small bowl, add 3 tablespoons lemon juice, 2 tablespoons of extra-virgin olive oil, and one tablespoon of mustard. In my case, I like the Creole mustard in this dish, but the original recipe calls for Dijon:
And out comes the Aerolatte milk frothing tool to mix and emulsify the dressing.
Note that you MUST wash it carefully by hand to get it clean. Don’t want olive oil in your frothed-up latte, do you?
Then it’s just a matter of pouring it over the salad, and mixing it up:
Voila! A tasty no-cook salad that’s quick and delicious anytime. It makes four servings, by the way:
This, too, will hold up in the fridge for a few days. If you can keep your paws out of it. It’s THAT good.
Recipe 3: Ginger Ice Milk
The third recipe, also from Martha Stewart’s Healthy Quick Cook, is Ginger Ice Milk, and takes a bit of prep work before it’s ready to eat. Remember that this book came out in the 90’s, when low-fat was still the prevailing mindset in “healthy.” It calls for 3.5 cups of “low-fat” milk–which is mostly or all sugar, if you didn’t know that. (I’m guessing it’s either skim, 1% or 2%, but it’s still more sugar than fat; whole milk is both sugar and fat.) No way am I going to put a half-cup of sugar into a pitcher of sugar. So, much like lattes and iced coffee, I made it with whole milk, and sweetened it with SomerSweet. (Yes, I still have some.)
I’m not sure whether to call this “ice milk” or “ice cream.” Whatever you call it, you’ll enjoy it in the summer heat.
Warning #1: fresh ginger has a real bite! And, you should observe sitting times and probably not leave it for 2+ hours while heading out for a bike ride. Just 45 minutes of infusion should have done it. (I forget these things.)
Warning #2: If you have an ice cream maker like mine, that requires the freezing of a component (in my case, the bowl) make sure you freeze it ahead of time as instructed. That’s in addition to making the base for the iced treat you’re freezing, and letting it chill completely. Mine from Cuisinart requires 24 hours for the bowl to freeze up properly, and I actually put it in the freezer on Wednesday. If you have one of the fancier ones with an internal compressor (that is, it’s plug-and-play like this one with no freezing beforehand, which cost more), then you don’t need to freeze ahead. One day. . .I’ll get a plug-and-play ice cream maker, or a bigger freezer so that I can keep *two* of the freezer bowls frozen at the ready and make my own ice cream a lot more often. At least I don’t have to make ice for days in advance like I did with the one I used to own.
Warning #3: Ginger can develop a mold on the surface if you leave it too long in the fridge. Like I did:
I only made this to use up the ginger. And, because I like making my own ice cream.
This recipe is dessert for a meal inspired by Japanese cuisine. The protein is <cough> tofu, and there is nori (flat dried seaweed) involved in a “Vegetable Handwrap.” Now, I’ve eaten burritos for quite a number of years, but even I know that it is not possible to chew through the nori wrap! (It’s like chewing aluminum foil lined with plastic wrap–it’s too stiff to make burritos.) Obviously, the rest of that menu will never happen in my kitchen, but the dessert is a good one.
So, it’s pretty simple to make: heat up 3.5 cups of milk with a half-cup of sugar (I used SomerSweet), and stir, but don’t boil:
Warm until the sugar or sweetener dissolves, and whisk occasionally to make sure it does.
While that’s happening, peel the ginger (recipe calls for a 3-inch piece, but good luck finding that to spec). I learned from Martha to scrape the peel off using a spoon. Then slice it like the red onion above:
When the sweetener has dissolved, add the fresh ginger, lower the heat and let it lightly simmer for 15 minutes. Then take it off the heat, add the grated ginger, and let it infuse for 45 minutes:
It was at this point that headed out on the bike for 90 minutes. That’s where the powerful ginger taste came from. It’s almost hot, no kidding.
After 45 minutes, remove the ginger pieces (I had to strain out the tiny bits):
Then let it cool, then chill it thoroughly. (This is why you plan ahead.)
Once it’s cool (and you’ve frozen your bowl, if need be), it’s time to make this into a sweet treat.
Now, there’s something I found unusual with this recipe. See where the milk level is? Well, start to finish took about 40 minutes (and thank heavens for earbuds, that machine is loud.) But as it churned, the mixture sort of expanded:
Now get a look at it right before I turned the machine off:
I’ve never seen that happen before. But it was time to shut it off, and I did.
Theoretically, the square glass container on the right should have been elegant sufficiency. However, I had to resort to putting the “overflow” in another container. Well, that’s OK–it’s sugar free, I’ll have it whenever I want some. (I also have some cantaloupe sorbet in a separate glass container, sitting underneath these two.
One thing I noticed is that when I put this dish in the freezer with a spoon, it didn’t freeze hard like ice cream does:
Checking the containers in the freezer, they’re not frozen hard, either. So, you’ll have to eat this quickly before it melts.
Oh, and I also ate the “crumbs” I scraped off the inside of the freezer bowl:
Delicious–but let me repeat the warning that ginger can be quite spicy, and it gives a bite to this frozen dessert. I may have left it infuse too long. But it’s SOOOO good!
Recipe 4: Quinoa, Pea & Mint Salad
The last recipe is actually on page 17 of Martha Stewart’s Dinner At Home, a book similar to the ill-received Healthy Quick Cook, but without the “healthy” connotation. Like the first book and one or two before it, the menus are arranged by season to take advantage of what’s available. They don’t call this a “healthy” cookbook, but for the most part, it is–elegant made from scratch dishes using easy to find fresh ingredients. I made this from what I had already, plus mint from the garden, and I have to say, it’s quite good. So let’s make some!
I bought that chicken stock for something else a long time ago, and I finally used it. Peas I try to keep around for Pea and Pesto Soup, so that’s only a cup. I have quinoa as well, and that’s a cup. The mint, of course, came from the garden. So, let’s make this one.
First, put the chicken stock (or broth) in the pot, then rinse the quinoa:
Heat it to boiling, cover and simmer for 10 minutes:
After 10 minutes, add the peas, fresh or frozen:
Cover and let this simmer for another 5 minutes.
After 5 minutes, remove it from the heat, add salt and pepper to taste, and then 3 tablespoons of extra-virgin olive oil:
Mix well, and then add into a serving dish (which is probably cool):
Let this sit for five minutes or so to cool a bit, uncovered. Then stir in the mint. I just added the leaves whole, since they weren’t big. If you have big leaves, tear them a little or even chop a little:
Mix it up well, and serve either warm or room temperature. If you’re doing the weekly cooking thing, this will sit in the fridge all week and hold up just fine. Best to cook after the sun goes down, or if you’re the hardy type, before the sun comes up. (I used to do that.)
Now, if you’ve got grilling on your mind, the July/August issue of Hobby Farms magazine has a quick recipe for Grilled Bell Pepper and Tomato Kabobs with Herbs and Olive Oil. I haven’t tried this one, but it looks tasty and is simple. It would go well with an outdoor grilled dinner.
More farm-type recipes are available on their website. This month’s issue also includes a Letter to the Editor about foot rot in sheep. EWWWW, poor babies! If you see a sheep kneeling to graze, that means it’s in pain and needs immediate medical attention. But if you do have sheep, you’ll likely smell it, too.
What will you have that will keep your house from feeling like a HeatCageKitchen? (Go to the Recipes page for PDF files for all these tasty dishes.)