Posts Tagged ‘corn’

The Actual Diet Riot Dinner Pary

December 30, 2012

2107400719

Last night I hosted a dinner for 25 adults and children. I think I nailed the “diet riot” pretty well. By dessert time, even the gluten frees and calorie counters succumbed to platters of yummy bar cookies! Everyone had their favorite dishes to eat, and a few people enjoyed sampling it all.

Everything but a couple of the desserts were made the day of the party, attesting to the fact that simple, fresh and flavorful is always better than overly complicated  heavy fare.

Almost all of the recipes came from my Indigo Jones Unrecipe Cookbook, and are previously posted on the site where *.

We started with small nibbles:

*Parmesan Shortbread Crisps

*White Bean Dip with a choice of pita chips or baby carrots

Assorted Olives

*Spiced Nuts

For dinner, we served:

*Baby Arugula, Radicchio and Fennel Salad with Toasted Pecans and Cranberry Vinaigrette

*Herb Roasted Salmon

*Sticky Asian Chicken Wings

Marinated Pork Loin

*Brown rice, with Corn, Shallots and Fresh Mint

Roasted Green Beans

Assorted Rolls

Dessert was an assortment of bar cookies:

Chocolate Marble Cheesecake Brownies, Chocolate Chip Blondies, Pecan Toffee Bars, and Lemon Bars.

I had options for the gluten free, chicken averse, sauce avoiders, vegetable haters, and fish phobics. Weight watchers, cholesterol controllers, vegetarians, and the generally fussy were covered as well (I hope). Although some of the pickiest eaters found only 1 or 2 items to try, nobody went hungry; score!

The casual dinner went on until 2 a.m. so we can assume it was a success!

I hope all of your celebrations are happy ones. Enjoy!

CSA Wednesday

October 11, 2012

We got our CSA selection today. Once again, it is very green. Our assortment contains 3 ears of corn, spinach, dill, red mustard greens, cilantro, taitsoi, and mizuna.

It will be a  challenge to use all of the greens before they wilt. I mean, how many types of dark leafy greens can one eat at a single sitting? Is there soup in my future once again?

Stay tuned for this week’s adventures in farm fresh produce.

Unrecipe of the Week

September 13, 2012

This delicious relish is the perfect accompaniment to simple roasted chicken.

It’s a little bit sweet, and a little bit hot, with a hint of smoky pancetta to enhance the flavors.

Spicy Corn and Pancetta Relish

Cook about 1/2 pound of pancetta, cut into small pieces in a little olive oil until it is brown and crisp. Remove with a slotted spoon and drain on paper towels.

Add 1 diced medium onion to the pan, and sauté until transparent. Add 2 or 3 finely diced garlic cloves and a chunk of finely diced fresh ginger,to the mixture. Add 1 diced red pepper and one diced green pepper and cook until they are starting to soften, about 2 minutes.

Sprinkle with salt and pepper to taste.

Mix in the juice of 3-4 limes*, 1/3 cup of brown sugar, ¼ to ½ teaspoon of cayenne pepper. Add 1/8-1/4 teaspoon of red pepper flakes, depending on how hot you like it. Stir and bring to a simmer, allowing the brown sugar to melt. Add the zest* of 2 limes, cut into strips.
Add 2 cups of corn kernels to the pan and cook until tender.

Stir in the cooked pancetta, and adjust seasonings.

Transfer the mixture into a bowl to cool. Stir in one small bunch of chopped cilantro and ENJOY!

*Use a vegetable peeler to remove the zest from 2 of the limes before you get started. Slice them into thin strips and blanch them in boiling water for 1 minute and set aside until needed.

photo:Glasshouse Images

Community Supported Agriculture

September 12, 2012

I just got my first CSA package and I am so excited!
CSA stands for Community Supported Agriculture, and each Tuesday between now and mid December, I will pick up a selection of produce, which comes from a local farm.

Today’s bounty was pretty straightforward:

6 potatoes

6 onions

4 ears of corn

1 head of lettuce

2 pounds of plum tomatoes

16 heirloom cherry tomatoes

1 bunch of lemongrass

Hmmm. Lemongrass. There is the challenge I have been hoping for!

When I signed up for this program last spring, my goals were to support a local farm, always have fresh produce on hand, and to expand my horizons by having to experiment with a vegetable or fruit I was not used to using.
I am going to spend a little quality time with my Asian-fusion cookbooks, and will share my recipe(s) using lemongrass with you shortly.

The Clean 15

June 5, 2012

We have written here about the “Dirty Dozen,” a list of produce that has the highest levels of pesticides and contamination. It is recommended that these foods be organic wherever possible.

There is another list called the “Clean 15”, which have the lowest pesticide load, and can be enjoyed in the conventional varieties.

These are:

Onions

Sweet corn

Pineapples

Avocado

Sweet peas

Mangoes

Eggplant

Cantaloupe

Kiwi

Watermelon

Sweet potatoes

Grapefruit

Mushrooms

Asparagus

Other foods, such as broccoli, cabbage and tomatoes have more recently tested cleaner as well, due to less pest threats, and therefore less spraying.

Many of these fruits and vegetables have a protective outer layer that gets peeled or removed before eating. This helps eliminate the toxins, which are largely on the outside of the food.

The current list of the most harmful foods tested positive for at least 47 different chemicals, and as many as 67. Buying organic insures that the fruit and vegetables are not treated with harmful pesticides.

Foods that should be organic:

Celery

Strawberries

Peaches

Apples

Blueberries

Nectarines

Sweet bell peppers

Spinach, kale and collard greens

Cherries

Potatoes

Grapes

Lettuce

This lists were compiled by the Environmental Working Group, which is an organization made up of scientists, researchers and policymakers. The data used was supplied by the United States Department of Agriculture’s tests for pesticide residue on fresh produce.

photos: Glasshouse Images

 

Unrecipe of the Week: Thanksgiving Edition

November 19, 2011

Thanksgiving is just around the corner, and many of us are busily planning the big meal.

These muffins are a savory take on cornbread, and provide a nice balance to all of the sweet side dishes being served.

Corn, Cheddar and Sun-dried Tomato Muffins

Makes 12 large muffins

Combine ½ cup cake flour, 1 cup yellow cornmeal, 1/2 tablespoon baking powder, 1 ½ tablespoons sugar, ½ teaspoon salt, and ½ teaspoon black pepper in a large mixing bowl.

Add 6 oz. grated sharp cheddar cheese, ¾ cup chopped reconstituted sundried tomatoes*, and ½ cup thinly sliced scallions and toss.

In a separate bowl, whisk together 1 ½ cups of warm milk, 1 ½ sticks of melted butter, 1/3 cup vegetable oil and 1 egg.

Add the wet ingredients to the dry ingredients and mix well.

Fill greased muffin tins up to the rim with batter, and bake at 400 degrees until the tops start to brown, about 20-25 minutes.

Enjoy!

*Do not use oil packed sundried tomatoes. Buy the dry ones, and soak them in warm water for about 15 minutes or until they become soft and plump.

photo: Glasshouse Images

Unrecipe of the Week

September 24, 2011

This salad has an unusual mix of ingredients that complement one another in a unique way. There is an earthiness to it that we love as we move into the cooler weather.

Fig, Corn and Radish Salad with Honey Lime Dressing

 For salad:

Combine mache, or mixed baby greens with arugula, and a few thinly sliced radishes.

Cook about 1 cup of corn in a grill pan over high heat, so it is seared. Shake pan often to avoid burning it. Cool slightly, and add to the other vegetables.

Toss with dressing and mound on individual serving plates.

Add fresh figs, quartered, and a few very thin slices of red onion to the plates.

Sprinkle with black pepper and enjoy!


For dressing:

½ cup olive oil

juice of one lime (or more if they are tiny)

a splash of orange juice

1 tablespoon honey

1 teaspoon dried oregano

salt and pepper to taste

Whisk together the ingredients and pour over the salad mixture.

photo: Glasshouse Images

In partnership with Glasshouse Images

A division of Glasshouse Publishing

Unrecipe of the Week: Thanksgiving Edition

November 23, 2010

Here is a savory muffin that is perfect for Thanksgiving dinner. This recipe is based on one from Gourmet magazine.

Cheddar Corn Muffins with Jalapeño Butter

For the muffins:
Heat the oven to 425 degrees.

Brush muffin cups with melted butter.

Whisk together 2 cups cornmeal, 1 tsp. salt, 1 tsp. baking powder and ½ tsp. baking soda in a bowl.

In another bowl, whisk together ¾ cup corn, 1 ¼ cups buttermilk, 1 egg, and 5 tablespoons of melted butter.

Stir dry mixture into wet mixture. Add 1 1/2 cups shredded cheddar cheese.

Pour mixture into muffin tins, and sprinkle with ¼ cup of cheese.

Bake about 20 minutes, or until golden brown and puffed,

Serve with Jalapeño Butter.

Jalapeño Butter:

Mix one stick of softened butter, 1 finely chopped jalapeño pepper and ¼ teaspoon salt.

Serve with Cheddar Corn Muffins and ENJOY!!!

Unrecipe of the Week

November 10, 2010

 

This salad is delicious and beautiful to look at.  It is a great accompaniment to a holiday meal!

Chopped Endive Salad with Avocado and Gruyere

Thinly slice 3 endives

Chop 1 green apple

Dice about 1/3 cup of Gruyere cheese and 1 avocado

Add corn kernals.

Toss with the juice of 1 lemon and a drizzle of good quality olive oil.

Sprinkle with coarse salt and pepper.

Top with pomegranate seeds.

Enjoy!

Note: The lemon juice keeps the avocado and the apple from turning brown. Be sure to mix it immediately!

Unrecipe of the Week

March 21, 2010

I love beets! They are delicious, and rich in vitamin C and potassium.

This colorful salad has strong flavors and rich textures that make it the perfect starter to any meal.

Roasted Beet Salad with Feta and Corn

For the dressing:

Mix together 1 finely chopped shallot, ¼ cup of balsamic vinegar and a tablespoon of honey. Whisk in 1/3 cup of olive oil.

For the beets:

Peel and quarter about 6 beets. Toss the beets with just enough dressing to coat them. Reserve the rest for the salad. Sprinkle them liberally with salt and pepper.

Place them on a baking sheet lined with foil and cover tightly with another piece of foil.

Roast in the oven at 400 degrees for about 30 minutes.

Uncover the beets, and continue roasting for another 25 minutes.

Mix together arugula, endive and radicchio in a salad bowl. Add crumbled feta cheese and about 1 cup of corn. Toss with the dressing and place the beets on top of the salad.
Enjoy!!!!

photo: Glasshouse Images


Follow

Get every new post delivered to your Inbox.

Join 543 other followers

%d bloggers like this: