Jacques Pepin Corn Parfait

A parfait is a smooth cream dessert, and this savory recipe is creamy and smooth as well, hence the name. Corn dishes are always best in full corn season, with the ears picked fresh from the garden. Yet, supermarkets generally have pretty good corn most of the year, and this recipe is a great addition to roast meat or grilled fish, as well as being a good first course for dinner or main course for lunch. This parfait is always better when slightly wet and undercooked in the center.

Yield: 4 servings

Ingredients:

1 tablespoon Parmesan cheese
1 1/2 cups half and half
3 large eggs
1 teaspoon unsalted butter, softened
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
4 ears corn, husked
2 tablespoons all-purpose flour

Directions:

Coat a 4 or 5 cup gratin dish with the butter. Preheat the oven to 375 degrees F.

Cut the kernels off the ears of corn, and put them in the bowl of a food processor with the flour, eggs, salt, and pepper. Process until well pureed. Add the half and half, and process for another 5 to 10 seconds. Pour into the buttered dish, and sprinkle the Parmesan cheese on top.

Bake for about 25 minutes (mine took about 40 minutes) or until just set, puffy, and nicely browned. Serve. (The parfait is best served immediately, but you can make it 1 to 2 hours ahead and reheat it in the oven or microwave.)



Recipe: Jacques Pepin
 photo credit http://homecookinginmontana.blogspot.com

String Beans With Ginger And Garlic

French style green beans, or  haricots verts as they are called in France, are now in the markets  You can also find them at Costco and at Whole Foods.  Don't miss the opportunity to serve and enjoy them while you can.

For a dinner party where you want to serve a vegetable with a little zing, this works! 

Yield:  10 servings

Ingredients

• Salt
• 2 1/2 pounds string beans (French-style slim haricots verts work especially well), trimmed
• 4 tablespoons vegetable oil
• 1/4 cup minced fresh ginger (about 6 inches ginger root, peeled)
• 4 medium-size garlic cloves, minced

Preparation

1.

Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)

2.

When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve


Recipe and photo from The New York Times.

Sausage, Cornbread And Chestnut Dressing

This is one of my all time favorite Thanksgiving recipes and the one I will making this year at the new house.  Did I tell you we are moving the day after Thanksgiving??

 

Ingredients:

• 8 cups cubed day-old corn bread (1-inch cubes)*
• 2 cups cubed day-old country-style white bread,
  crusts removed (1-inch cubes)
• 1 1/2 lb. mild Italian pork sausage, casings
  removed
• 1 to 2 Tbs. olive oil, if needed
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• Salt and freshly ground pepper, to taste
• 1 cup roasted and peeled chestnuts, quartered
• 1/4 cup chopped mixed fresh herbs, such as
  sage, rosemary and thyme
• 3 cups low-sodium chicken stock

Directions:

Preheat an oven to 375°F. Butter a shallow gratin pan.

Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.

In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.

Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan, if needed. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.

Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more. Serves 10 to 12.

*You can make your own cornbread or buy one at the store

Williams-Sonoma Kitchen.

Tempura Apples With Honey

Apple fritters don't get any easier than this!

Ingredients

1 1/2 pounds apples, cut into rings
Neutral oil (like grapeseed or corn)
2 cups ice water
2 1/2 cups flour
3 egg yolks
Honey.

Preparation

1. Heat 2 inches of neutral oil in a deep pan to 350.
2. Whisk together ice water, 1 1/2 cups flour and egg yolks.
3. Put another 1 cup flour in a bowl.
4. One piece at a time, dredge apples, cut into rings, in the flour, then dip in the batter.
5. Fry each piece until golden, 5 minutes or less total.
6. Drain on paper towels.
7. Garnish with a drizzle of honey.


Mark Bittman NYT

Fried Zucchini Sticks

Oh  dear, here comes the zucchini.  Last year when we grew a few plants, we couldn't give it away fast enough.  Not because we didn't want it but because it was coming out of our ears! Zucchini casseroles, bread, cake, you name it.  One of the things I didn't make were these zucchini sticks, something I always order when I go to an Italian restaurant.

Just yesterday I was watching Giada de Laurentis whip up a batch and decided that night to try her recipe.  I made two batches. One rolling them in flour first before rolling them in eggs and panko.  The other just eggs and panko (her recipe).  I wanted to see if more panko would attach to the sticks after first rolling them in flour.  The result? No difference.  It was pretty hard for the flour to stick to the zucchini on the first roll resulting in a mess.  Phew, that made my life much easier and frying these took no time at all.  If you have a wok, use it.

Next time though, I think I will add finely chopped oregano to the panko mix.  Also use an inexpensive olive oil or do what I did...half olive oil, half vegetable oil.  Otherwise it can be an expensive proposition.


Serves 4

Ingredients


Olive oil, for frying

1 3/4 cups freshly grated Parmesan

1 1/2 cups panko (Japanese breadcrumbs)

3/4 teaspoon salt

2 large eggs

3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips


Directions

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, about 350 on candy thermometer, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.


Recipe courtesy Giada de Laurentis

Cold Asparagus With Creamy Mustard Sauce

I just bought some asparagus this weekend and, unlike the disappointing strawberries I have purchased this year, they are fantastic.  When asparagus are this good I think of nothing else but Hollandaise;  but when you want to serve a larger group, there is nothing like a mustard and mayonnaise sauce. 

This is great for a Spring lunch and for Easter Sunday this weekend.  You can adapt the sauce by substituting orange juice for the vinegar and adding grated orange peel.  The best part is everything can be prepared the day before!

I will be on vacation for a couple of weeks but will be back with more recipes and fun at the end of the month.  Stay tuned!



Serves 4

Ingredients

2 tablespoons mayonnaise

1 tablespoon olive oil

1 tablespoon white-wine vinegar

1 teaspoon Dijon mustard

Salt and pepper

Steamed Asparagus

Directions

1.In a bowl, stir together 2 tablespoons mayonnaise, 1 tablespoon olive oil, 1 tablespoon white-wine vinegar, and 1 teaspoon Dijon mustard. Season with salt and pepper. Drizzle over chilled Steamed Asparagus.

Original recipe adapted from Martha Stewart
Photo same

Corn Pudding With Cheddar

While looking for a corn souffle recipe to make for a friend, I came across this corn pudding with cheddar cheese.  It comes from a site I just discovered from GE Monogram called All in Good Food.  Check it out!

In this case, frozen corn is just as good as fresh.


Ingredients

1 Stick Butter

1 Cup Diced Onion

1 tsp Minced Garlic

4 Eggs

4 Cups Fresh or Frozen Corn

1 Cup Cream

1 Cup Cheddar Cheese

2 Tbs Corn Meal

2 Tbs Sugar (Optional)

1 Tbs Salt

1 tsp Black Pepper


Preparation

1.In a small pan over medium-high heat melt the butter and gently saute the onions and garlic until soft

2.In a large mixing bowl beat the eggs until frothy

3.Add the butter mixture along with all the remaining ingredients and mix well

4.Pour into a buttered 9 inch square casserole or a similar sized oven-safe dish

5.Bake at 375 degrees until center is just set (about 25-40 minutes)



Recipe and Photo from All In Good Food

Butternut Squash With Pecans And Currants

This recipe came out of the New York Times article on Thanksgiving.  Check it out, it has a lot of ideas.  Me, I already know what I'm going to make and it's over in Lindaraxa's Garden!

Time: 30 minutes
Yield: 6 servings.



Ingredients


2 small butternut squash (about 2 pounds each)

7 tablespoons extra virgin olive oil

5 thyme sprigs

Salt and pepper

3 garlic cloves, finely chopped

1/2 cup coarsely chopped pecans

1 tablespoon sugar

1/4 cup Champagne vinegar or white wine vinegar

1/4 cup currants

dash - 1/2 teaspoon chili flakes.


Method
1. Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.


2. Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.

3. Arrange the squash on a warm platter and top with some or all of the dressing.



New York Times November 10, 2010

Sourdough Stuffing With Apples, Sausage and Prunes

This is the stuffing I usually make for Thanksgiving, except with a few variations.

I love the taste of sweet madeira so I usually reduce the broth in order to incorporate it into the recipe.  I also drizzle some of the drippings from the turkey over the stuffing about 10 minutes before it is done.

For traditionality, I will put some inside the turkey but really prefer to bake it separately so it will form a crust.  But it's up to you, both ways work.  For best results, though, be sure to use artisanal sourdough bread.

If you are feeling rich, by all means add some chestnuts!


Ingredients

1 1/2-pound loaf sourdough bread, crusts removed, bread cut into 1/2-inch cubes (about 13 cups)

2 pounds bulk pork breakfast sausage

2 large onions, chopped (about 4 generous cups)

2 cups chopped celery (about 5 stalks)

4 tablespoons (1/2 stick) butter, divided

6 cups 1/2-inch cubes peeled Granny Smith apples (about 28 ounces)

3/4 cup prunes (about 4 ounces)

2 tablespoons chopped fresh sage

2 1/2 cups low-salt chicken broth

3 large eggs


Preparation

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.

Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes.

Add onions and celery to drippings in skillet; sauté until golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).

Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in prunes.

Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper.

 DO AHEAD: Can be made 1 day ahead. Cover and chill.

Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

Variations: use 1/2 cup less broth and add 1/2 cup Madeira

Golden Broccoli Gratin

Parmigiano-Reggiano cheese and olive oil are combined with panko, the coarsely ground Japanese bread crumbs, to form a crisp, golden brown topping for this broccoli gratin.

The only thing I would suggest is that you sautee the onions first until translucent and then proceed to make the cream sauce in the same pan.  In that case, chop the onions instead of slicing them. Add the bay leaf once the cream is made.



Ingredients:

Kosher salt, to taste

2 lb. broccoli

2 Tbs. unsalted butter

1/4 cup all-purpose flour

2 cups milk

1/2 small yellow onion, thinly sliced

1 bay leaf

1 cup grated Gruyère cheese

Freshly ground pepper, to taste

1 cup panko

1/4 cup grated Parmigiano-Reggiano cheese

2 Tbs. olive oil

Directions:

Preheat an oven to 350ºF.

Bring a large saucepan of well salted water to a boil over high heat. Cut the heads from the broccoli stalks and cut the heads into small florets. Peel the stalks and thinly slice. Add the broccoli to the boiling water and cook for 2 minutes. Transfer the broccoli to a bowl filled with ice water, then drain well.

In a 10-inch fry pan over medium heat, melt the butter. Add the flour and stir until well incorporated and fragrant, 1 to 2 minutes. Slowly whisk in the milk and bring to a boil. Reduce the heat to low, add the onion and bay leaf and simmer, stirring frequently, until the mixture thickens, about 8 minutes. Remove and discard the bay leaf and add the Gruyère, stirring until the cheese is melted. Season with salt and pepper. Carefully fold in the broccoli and spread in an even layer.

In a small bowl, stir together the panko, Parmigiano-Reggiano and olive oil, and season with salt and pepper. Sprinkle the panko mixture over the broccoli mixture. Transfer the pan to the oven and bake until the gratin is golden and bubbly, 40 to 45 minutes. Let rest for 15 minutes before serving. Serves 4 to 6.


Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

Couscous With Toasted Pine Nuts

 

I am always looking for a couscous recipe to give to my daughter.  She is the couscous lover, I am not... unless I am serving a tagine and then, it's a must. If you are not serving it with something that is terribly spicy, make sure your couscous is cooked in  a broth and add a few spices, otherwise it can be terribly dull and insipid. 

This recipe is fairly basic and should be wonderful with anything you choose.  It has enough depth and complecity without overwhelming whatever you choose to serve with it. It is one of the  new recipes from the Barefoot Contessa new cookbook, How Easy is That? 

(Serves 6 - 8)

Ingredients:

 4 tablespoons (½ stick) unsalted butter

2 cups chopped yellow onion (2 onions)

3 cups chicken stock, preferably homemade

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 cups couscous (12 ounces)

½ cup pine nuts, toasted

½ cup minced fresh parsley

Melt the butter in a large saucepan. Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley, and serve hot.


From Ina Garten's New Cookbook How Easy is That?














Photo Kevin Bacon

Wild And Brown Rice With Cranberries and Pecans

The perfect companion to fowl or game.  It also makes for a great stuffing!

Serves 6-8

Hands-On Time: 20m
Total Time: 1hr 25m

Ingredients

1 32-ounce container low-sodium chicken broth

1 cup wild rice

1 1/4 brown rice

1 stick unsalted butter, plus more for the dish

1 small yellow onion, finely chopped

3 stalks celery, finely chopped

1 cup fresh flat-leaf parsley leaves, finely chopped

1/4 cup fresh sage, finely chopped

1 cup pecans, finely chopped

1 cup dried apricots or cranberries, roughly chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper


Directions

1.Heat oven to 350° F.

2.In a pot, over medium-high heat, bring the broth and 1 cup* water to a boil. Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes.

3.Melt the butter in a large skillet over medium-low heat. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. Transfer to a buttered casserole. Cover and bake for 25 minutes.

*This recipe originally called for 2 cups of water.  I suggest you use one and if towards the end you notice the rice is still hard, slowly add the other, little by little. You might not need to add the whole cup.


Adapted from Real Simple

Creamed Corn, Southern Style

Although I have a hard time with the Neeleys chit chat on TV, I have to admit that as far as Southern food is concerned, they sometimes have good recipes.  This is one of them.  It is as authentic as they come and slightly different from the Creamed Corn recipe posted on my other blog which does not have bacon.  Check that one out if you are concerned with too much fat.

Ingredients


8 ears corn, husked

2 tablespoons sugar

1 tablespoons all-purpose flour

Salt and freshly ground black pepper

1 cup heavy cream

1/2 cup cold water

2 tablespoons bacon grease

1 tablespoons butter

Directions

In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.

Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.

In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.

Add the butter right before serving.

Recipe Food Network

Grilled Potato Slices With Salt And Vinegar

I couldn't believe how easy these were to make and how great they tasted.  Just be careful your grill is not too hot or they will burn.  If you are cooking them with a steak, I would wait until they are off the grill and resting before I put them on.  They only take 10 minutes!


Printable Recipe

Ingredients

1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices (I used baby new red potatoes)

2 cups white vinegar

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons coarse salt, plus more for sprinkling

1/4 teaspoon freshly ground pepper


Procedure

Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

Yield: 4 servings

Recipe from Martha Stewart Living, June 2009

Beer Batter Onion Rings

The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice.


Ingredients

Serves 6

1 cup all-purpose flour

1 teaspoon coarse salt

Cayenne pepper

3/4 cup buttermilk

3/4 cup beer, preferably lager or pilsner

1 large egg

1 teaspoon finely grated lemon zest

Vegetable oil, for frying (about 4 cups)

2 large white onions, cut crosswise into 1/2-inch-thick slices, separated into rings

Sea salt

1 lemon, cut into wedges, for serving


Directions

1.Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.

2.Preheat oven to 200 degrees. Place a baking sheet on middle rack of oven. Heat oil to 380 degrees in a large, heavy saucepan over medium-high heat. Dip a few slices of onion in batter, turning to coat. Gently drop slices into oil. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. (Adjust heat as necessary to keep oil at a steady temperature.) Serve with lemon wedges for squeezing.

Thanksgiving for Two...Cornish Hens With Orange Glaze & Cornbread Stuffing

If your plans were just cancelled and it's just the two of you for Thanksgiving, here's a quick and elegant dinner.  No fuss, no mess and lots of flavor.

Yield: 2 servings

Ingredients

1 large Spanish onion, sliced

2 Cornish hens

Cornbread Stuffing, recipe follows

Olive oil

Kosher salt

Freshly ground black pepper

1/2 cup orange marmelade


Directions

Preheat the oven to 425 degrees F.

Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.

Pack the cavities of the hens with the cornbread stuffing.

Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.

Roast the hens for 25 minutes, or until the juices run clear when you cut between a leg and thigh. Glaze with orange marmelade and return to oven for another 15 minutes.

Cornbread Stuffing:

4 tablespoons unsalted butter

1 cup yellow onion, chopped

1 cup chopped chestnuts

2 1/2 cups cornbread

1 celery stalk, diced

1/4 cup chicken stock

2 tablespoons chopped flat-leaf parsley

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Melt the butter in a large saute pan. Add the onion and celery and cook for 5 minutes over medium-low heat, until translucent. Add the chopped chestnuts and sautee for another 2 minutes.Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the chicken stock, parsley, salt and pepper, and mix together.

Thanksgiving - 101 Head Starts On The Day

I am posting a wonderful article by Marc Bittman, The Minimalist, published today in The New York Times on how to simplify your life on Thanksgiving Day.  This is a must read if you are entertaining at the lake where you want to keep things simple, fun and relaxed!

For cooks, most Thanksgiving problems are brought about by the sheer number of dishes competing for the stove: It’s not easy to roast a turkey and sweet potatoes for 20 at the same time. The best solution is to make food in advance, like one of the dishes that follow.  Continue...

Spinach & Cheese Puffs

A great side dish for Thanksgiving or any other time of the year.Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more.

Prep: 10 minutes
Total: 40 minutes

Serves 8


Ingredients

Butter, for baking dish

3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 1/2 cups half-and-half

3 large eggs, lightly beaten

1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)

Coarse salt and ground pepper

1/4 teaspoon ground nutmeg

Directions

Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.

In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.

Martha Stewart November 2007