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.
My Grandma Holzheimer always made these. The recipe was originally from the first Utopia Beach Club cookbook in the late 1970s.
10-12 medium apples – Grandma Holz always used Granny Smith
1 1/4 cup sugar
1/4 t. salt
1 t. cinnamon
1/2 t. cloves
3 T. flour
2 t. lemon juice
3/4 cup raisins
1/2 cup chopped walnuts (we usually don’t add these)
1/4 cup butter
1 cup shortening
3 cups flour
1 t. salt
1 egg yolk
1/2 cup milk
1 egg white, stiffly beaten
1 T. sugar
1/8 t. cinnamon
1/2 cup sifted confectioners sugar
2 t. milk – approximately
For filling: prepare apples, toss with remaining ingredients, except butter. Set aside.
For pastry: In bowl, cut shortening into flour and salt. Beat egg yolk with milk and stir into flour mixture until ball forms. Divide dough in half. Roll one part out on a floured cloth to a slightly larger than 15 1/2 x 10 x 1/2 jelly roll pan. Fit into bottom and up sides of pan. Top with apple mixture. Dot with the 1/4 cup of butter. Roll out the remaining dough and fit over the top. Seal edges. Cut vent into top crust.
For topping: combine stiffly beaten egg white with sugar that has been mixed with cinnamon. Brush over top of pie.
Bake in preheated 375 degree oven for 50 to 60 minutes.
For glaze: Combine confectioners sugar with enough milk to make a thin glaze. Drizzle over pie while still hot.
Notes: 1/2/2016: I made these for the first time yesterday and they worked out well – but I just realized I forgot to do the egg white topping before baking. Ooops. They were still good. I would also probably make 1 1/2 time the amount of dough and decrease the amount of spices just a bit.
We have made this twice in the past two weeks. Made two pies yesterday for Jack’s birthday that were gone in 15 minutes. Both times I also threw some blueberries in also. I made regular pies instead of the mini pies in the recipe and the strussel topping is y u m m y.
adapted from America’s Test Kitchen via http://www.mimis-kitchen.blogspot.com
2 1/2 lb peaches, peeled pitted and sliced about 7 cups
1 to 1 1/4 cup sugar
3 to 4 tablespoons corn starch (I used 4 as peaches were ripe and juicy)
1 Tablespoon instant tapioca (I didn’t use this)
Juice and zest of one lemon
Freshly grated nutmeg
Toss the sliced peaches with lemon juice and zest, 1 cup of sugar, 3 tablespoons cornstarch and 1 tablespoon tapoica, salt and nutmeg. If your peaches are tart add up to 4 tablespoons more sugar. If they are very juicy add an additional tablespoon cornstarch. Divide filling among 4 mini pie tins or 1 nine inch pie pan lined with unbaked pie crust.
Adapted from America’s Test Kitchen
1 cup all purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
1 tablespoon fine ground cornmeal.
6 tablespoon unsalted butter, melted
In a small bowl, mix all of the dry ingredients together. Drizzle with the melted butter and stir with a fork until roughly combined.
Cover pie(s) with streusel topping and bake in a preheated oven at 425 degrees for 25 minutes. Reduce heat to 375 degrees and continue baking until the juices are bubbling and the crust is golden brown, about 25 minutes longer. Cool before serving.
1 pound spaghetti, dry
1/2 cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup chicken broth
2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup baby arugula (I would use twice as much)
1/2 cup chopped fresh parsley
Accompaniments: freshly grated Parmigiano-reggiano, sea salt, freshly ground pepper, squeeze of lemon
Cook spaghetti in a large pot of salted boiling water until al dente. Meanwhile, in small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.
Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer.
In a large bowl, combine the garlic and shallot, sprinkle with the remaining ¼ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.
This recipe is in the latest Bon Appetit and I thought it would be a great dish to serve for Easter dinner. It was tasty, pretty and very easy. A keeper.
Bon Appetit, April, 2013
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed (I used frozen edame as I couldn’t find any fava beans)
2 bunches asparagus, trimmed, stalks peeled if thick
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled
Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.