Nothing better with good fresh corn. I like this recipe that we made recently with some local Ohio Corn
4ears of corn(or 4 cups / 750g / 1.5 lb frozen or canned corn, drained)
250 g / 8 oz bacon, chopped
2 tbsp / 30 g butter(use 3 tbsp if bacon is lean)
1garlic clove, minced
1small onion, diced (or half large onion) (yellow, brown or white)
5 tbsp / 60gflour
2cupschicken broth, low sodium preferred
3cupsmilk(I used skim milk and it was fine)
600 g / 1.2 lb potatoes, cut into 1 cm / 2/5″ cubes (about 2 large)
2sprigs of thyme OR 1 tsp dried thyme
3/4 cup / 185 mlcream
3/4 cupshallots, green part finely sliced (green onions / scallions)
Salt and finely ground pepper to taste
Cut the corn off the cob. Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. Keep naked cobs.
Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 – 3 minutes until onion is translucent.
Add flour and mix it in. Cook, stirring, for 1 minute.
Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it’s simmering energetically but not bubbling like crazy or super gently).
Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.
We celebrated my Dad’s birthday on Sunday with his favorite meal of roast pork, potato pancakes – Kartoffelpuffers to be precise – and sauerkraut.
German Potato Pancakes (Kartoffelpuffer) – makes 16
Betty Crocker International Cookbook
4 medium potatoes
2 eggs, beaten
1 small onion, finely chopped
1/4 cup flour
1 t. salt
1/4 butter or oil
Shred enough potatoes to measure 4 cups; drain. Mix potatoes, eggs, onion, flour and salt. Heat 2 T. of fat in skillet on medium heat until hot. Pour in about 1/4 cup batter for each pancake. Flatten each with spatula into pancake about 4 inches in diameter.
Cook pancakes until gold brown, about 2 minutes on each side. Keep warm in oven. Repeat with remaining batter. Add more oil/butter if needed.
2 pounds lean top round, trimmed and cut into 1-inch cubes
2 large sweet onions, diced
2 cups large chunks of celery
4 large carrots, peeled and cut into large rounds
1 pound crimini mushrooms, sliced
2 tablespoons minced garlic
2 cups dry red wine
4 large tomatoes, chopped
1 1/2 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried sage
1 quart beef stock
2 cups tomato sauce
Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Cover tightly with foil, and bake for 2 – 2.5 hours at 325-350.
In stock pot, place
1 T olive oil
1 T butter
4 – 6 large celery stalks, sliced
2 cloves garlic, chopped
Braise slowly, stirring often for 15-20 minutes.
Cool roasted vegetables slightly, scoop from their shells and add to pot along with cooking liquid, leeks, etc. Add about 10 cups of chicken broth, 1+ cups of white wine, ginger and pepper and cumin to taste. Cook slowly for 30-45 minutes to blend flavors. Puree in batches and add
1. Heat oil in large saucepan over medium heat. Add onion, carrot, garlic and jalopeno, sauté 6 minutes, until tender.
2. Stir in potatoe and next 6 ingredients (through broth). Bring to boil, cover, reduce heat, simmer 15 minutes or until potatoe is tender.
3. Serve, over rice or couscous. Top with yogurt cilantro.
4 cups corn, cut from cob or 2 cans (each 16 oz.) corn
3 t. salt
1 t. pepper
1 T. sugar
Cut chicken in pieces and simmer in 3 quarts water for a thin stew or two quarts for a thick stew (If canned vegetables are used, include their juices and reduce water to 2 quarts for thin stew and 1 quart for thick stew) until meat can easily be removed from the bones. This takes about 2 ¼ hours. Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender. Stir occasionally. Add chicken, boned and seasonings.