December 31 2009

What’s Cookin’ by Jeanne Briggs — December 31, 2009

December 31, 2009 // 0 Comments

Let’s All Get Corny… by JEANNE BRIGGS             Next to tomatoes, freshly picked corn steamed on the cob is right up on the top of everyone’s favorite summer vegetable list. Corn seems to make us all behave like kids with butter on our noses and dripping off our chins. Eating corn as a kid, I remember having a contest to see which kid could chomp down and back on a row of kernels the fastest. This was corn as a sport. Now on to some serious “adult” recipes that you just won’t be able to resist. It’s time to get “corny.”   Corn Timbales 2 bacon strips, cut up and fried crispy 1/4 cup heavy cream 1/2 cup chicken stock 2-1/2 cups fresh corn kernels 1/4 teaspoon black pepper Preheat the oven to 350F. Grease eight 1/2-cup ramekins. Combine the ingredients, except the crisp bacon, reserving 1 cup of the kernels. Place mixture in a blender and process until smooth. Stir in the reserved kernels and the bacon and divide between the ramekins. Bake in a hot water bath for 25 minutes, or until set. Allow to rest a few minutes before loosening edges and un-molding. Garnish with chopped, roasted red peppers. Serves 8. Warm Corn and Prosciutto 2 tablespoons unsalted butter 10 ears of corn, kernels cut and scraped from cobs 2 tablespoons milk or half-and-half Salt to taste 1 teaspoon sugar 3 ounces thinly sliced prosciutto, cut into thin strips Heat the butter in a large skillet over medium heat. When butter bubbles, toss in the corn kernels. Add the milk, and cook over very low heat for several minutes, until just barely tender. The timing will depend on the variety and age of the corn used. Season with salt and sugar, then toss in the prosciutto. Serves 6. Pasta with Gorgonzola and White Corn Sauce 6 tablespoons minced red onion 1/4 cup extra virgin olive oil Salt to taste 1-1/2 cups evaporated skim milk 6 ounces Gorgonzola cheese, crumbled Several dashes of Tabasco sauce 1 pound cooked fettuccine (hot) 1-1/2 teaspoons grated fresh lemon rind 12 large basil leaves, cut into thin strips 6 mint leaves, cut into thin strips 4 ears white corn, kernels cut from cob and scraped 8 thick […]

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