As any Italian whether they come from the mountainous north or the sunny south , will tell you basil is the sparkling gem of an Italian garden. Its’ emerald green leaves grace a number of dishes , from pesto to pizza. It is a wonderful herb to grow in your garden and it’s even better to use in cooking.
Surprisingly basil is not native to Italy but to India where it originated millenniums ago It was later brought to the Holy Land where according to legend it grew around Christ’s tomb. This is why the Greeks use it in all their religious rites and its’ name is taken from the Greek basilikohn , meaning royal herb. In French it’s called l’herbe royale. Italians used it in courting rituals, wearing it as a hair ornament, as well as in their cooking The plant is rich in beta carotene which is loaded with antioxidants. It also contains the powerful eugenol that is used in combating inflammatory bowel disease and rheumatoid arthritis.
Basil is an easy plant to grow both indoors and out. Every herb garden should have it because it is a vital flavor in summer cooking. Fresh basil adds a wonderful earthy, green taste to tomato and mozzarella salad. Use it when making homemade tomato sauces or making the original pizza, Pizza Margherita. The most well known basil recipe is pesto. This easy to make Genoa favorite can be used over anything from clams to gnocchi. It's a snap to whip up and freeze. Pesto can also be combined with any tomato sauce to soften the strong basil taste.
Basil is a definite addition to any summer dish. This is the plant whose taste defines what the season is, fresh and summery.
Easy Pesto Sauce
2 cups fresh basil leaves.
1/3 cup olive oil (it has to be olive oil any other oil will not do)
handful ground pignole nuts or walnuts to taste
Parmesan cheese to taste.
Combine first two ingredients in a blender. Blend for two minutes. Add ground nuts and cheese to taste You can use it immediately o r freeze it for later use.
Tuesday, June 10, 2008
Monday, June 9, 2008
Low Fat Foodie
It's tough being a foodie in the hot weather. All that fat some of us have accumulated over a winter of good eating shows. The shorts are tighter (ouch!!!), Ripples of cellulite emerge from our Bermudas and sundresses. Then there's the fight with last year's bathing suit. It takes an hour to put on and when we're done we look like exploded sausages.
What to do? Obviously go on a diet. Luckily this is the season that always has a healthy harvest. We can forgo cakes and breads along with full hardy over sauced meals. It's time to hit the stands and the farms in search of low fat foodie grub.
The fun thing about any fruit or vegetable is that it's a finger food. If you feel like snacking go for broccoli, pepper strips, carrots and grape tomatoes. Forgo the creamy dressings like Russian or French. Stick with a light olive oil and red wine vinegar.For an added kick add herbs or finely minced garlic. Sund dried tomatoes are another good snack. I love mine plain with just a tiny amount of olive oil to moisten them (they can be dry at times). For a sweet snack, avoid ice cream although the US brand Skinny Cow is wonderful. One cone has only 150 calories. A much better choice is an ice pop. Edy's all natural fruit bar is only 60 calories and comes in yummy flavors like grape , lime and cherry. Ive just tried Breyer's today and like them. Their fruit pops are only 40 calories and taste like ice you would get off a stand. For a real treat avoid any place that sells gooey sundaes and fattening shakes. Head to the US chain Rita's Ice where you can get refreshing ice in all sorts of flavors (and they even have sugar free). A bonus from Rita's for every ten ices you buy you get the eleventh free.
Take advantage of the fruit of the season for all three meals. Nothing starts the day off like melon and cottage cheese. For weekend brunches think about a heart healthy frittata with maybe some spinach, onions, and mushrooms thrown in. This is also a great dish for a quick Saturday or Sunday brunch. Chef's salad is another cool and easy low cal dinner. Put sliced turkey and chicken in along with fresh cut veggies and field greens . Serve with a light dressing. Grilled chicken or fish , plain with flavored rice or just topping a salad is a good dinner suggestion. Also remember to keep yourself hydrated with fresh iced tea or fresh lemonade. I can't stop raving about this new energy drink, Fyxx Hybrid Energy Drink, which is spring water with a kick of caffeine. It's refreshing, chilled with just ice and keeps me going during these hot sticky days.
This summer it's possible to still enjoy good foods and tasty meals without gaining weight. Use the bounty of the summer season when you want something good to eat.
-
What to do? Obviously go on a diet. Luckily this is the season that always has a healthy harvest. We can forgo cakes and breads along with full hardy over sauced meals. It's time to hit the stands and the farms in search of low fat foodie grub.
The fun thing about any fruit or vegetable is that it's a finger food. If you feel like snacking go for broccoli, pepper strips, carrots and grape tomatoes. Forgo the creamy dressings like Russian or French. Stick with a light olive oil and red wine vinegar.For an added kick add herbs or finely minced garlic. Sund dried tomatoes are another good snack. I love mine plain with just a tiny amount of olive oil to moisten them (they can be dry at times). For a sweet snack, avoid ice cream although the US brand Skinny Cow is wonderful. One cone has only 150 calories. A much better choice is an ice pop. Edy's all natural fruit bar is only 60 calories and comes in yummy flavors like grape , lime and cherry. Ive just tried Breyer's today and like them. Their fruit pops are only 40 calories and taste like ice you would get off a stand. For a real treat avoid any place that sells gooey sundaes and fattening shakes. Head to the US chain Rita's Ice where you can get refreshing ice in all sorts of flavors (and they even have sugar free). A bonus from Rita's for every ten ices you buy you get the eleventh free.
Take advantage of the fruit of the season for all three meals. Nothing starts the day off like melon and cottage cheese. For weekend brunches think about a heart healthy frittata with maybe some spinach, onions, and mushrooms thrown in. This is also a great dish for a quick Saturday or Sunday brunch. Chef's salad is another cool and easy low cal dinner. Put sliced turkey and chicken in along with fresh cut veggies and field greens . Serve with a light dressing. Grilled chicken or fish , plain with flavored rice or just topping a salad is a good dinner suggestion. Also remember to keep yourself hydrated with fresh iced tea or fresh lemonade. I can't stop raving about this new energy drink, Fyxx Hybrid Energy Drink, which is spring water with a kick of caffeine. It's refreshing, chilled with just ice and keeps me going during these hot sticky days.
This summer it's possible to still enjoy good foods and tasty meals without gaining weight. Use the bounty of the summer season when you want something good to eat.
-
Saturday, June 7, 2008
Peaches Are Keen
There's nothing like a fresh peach on a hot June day.Whether it's the warm fuzziness of its' skin or the sweet juice dripping down your chin, this fruit is the best of the summer harvest. Not only that but its on e of the most versatile fruits. After all you can't just throw strawberries on a grill or make a cobbler out of watermelon. The peach is amazing and can be turned into a variety of dishes or just eaten cold from the fridge.
Even though the Latin name for the peach is prunus persica. which means Persian plum (roughly) the peach was first cultivated in ancient China at least 3,000 years ago. Wild peaches called "Maotao and "Yieto , descendants of these first fruits. Peaches were then grown in Russia and Persia thanks to Chinese traders dropping the pits along their trade routes. Alexander The Great loved peaches so much he brought them back to his native Greece. From Greece they spread throughout Europe and the Spanish then brought them to America during the Age of Exploration. Native American tribes also fell in love with the peach and are credited with cultivating it throughout the US. Thomas Jefferson also grew them at his Monticello plantation and commercial peach farms sprung up along the East Coast in the late 19th Century. Its' name is derived from persicum which the English of the Middle Ages shortened to peche and then peach.
As with any fruit, peaches are just downright good for you. They are an excellent source of potassium and Vitamins A and C. However peach pits, if eaten in large quantities ,can be toxic . They contain hydrocyanic acid or cyanide. There are a hundred varieties if the fruit however they 're usually classified by how stubbornly their flesh clings to the pit or stone. The categories are clingstone, freestone or semi-freestone. Clingstones have more color and are generally the sweetest type. Freestones have paler in flesh but they're bigger and firmer. The semi freestone is a new hybrid variety and falls somewhere between the two.
Use your peaches in a variety of ways.My Midwestern great granny Roberts used to make peach cobbler for my Dad and my aunt, This is a great marriage of buttery biscuit dough with the flavorful flesh.Another neat dish is halving fresh peaches, brushing them with olive oil and then grilling outdoors. You can immediately serve them with vanilla ice cream for a really sweet treat. My favorite peach recipe is from Piedmont my beloved great aunt Manya Albertina (manya is Piedmontese word for aunt) . She would crush the peach pits (not really deadly if eaten in small amounts)along with crushed up amaretto cookies and almonds and mix with Marsala wine . This mixture was then put into a pitted peach half and baked for 20 minutes until the flesh was tender. It was served plain but sometimes we added Cool whip to really gild the lily.
Peaches are a wonderful summertime fruit that can be eaten fresh or prepared in a delicious dessert. Take advantage of this sweet classic that both the ancients adored ad we love today.
Albertina Ghio-Canova's Stuffed Peaches.
4 Freestone peaches (big peaches are preferred for this dish although you can use clingstones)
Peach pits crushed,
10 amaretto cookies finely crushed.
1/3rd of a cup of crushed almonds.
4 teaspoons more or less of Marsala wine or peach schnappes.
Halve and pit four peaches.
Crack open peach pit and remove meat. Crush or finely mince (if you're still leery about this then use only one peach meat) Add the amaretto cookie crumbs and almonds. Mix in the sweet wine or schanppes to moisten the mixture. Using a teaspoon put the mixture into the peaches' hollows and then bake for twenty minutes. You can tell when the dessert is done when a toothpick is inserted into the flesh and stands up. If it falls over take the peaches out right away because they've been over baked.The peach flesh should be tender but firm.
Serve warm or chilled plain or with Cool Whip.
Even though the Latin name for the peach is prunus persica. which means Persian plum (roughly) the peach was first cultivated in ancient China at least 3,000 years ago. Wild peaches called "Maotao and "Yieto , descendants of these first fruits. Peaches were then grown in Russia and Persia thanks to Chinese traders dropping the pits along their trade routes. Alexander The Great loved peaches so much he brought them back to his native Greece. From Greece they spread throughout Europe and the Spanish then brought them to America during the Age of Exploration. Native American tribes also fell in love with the peach and are credited with cultivating it throughout the US. Thomas Jefferson also grew them at his Monticello plantation and commercial peach farms sprung up along the East Coast in the late 19th Century. Its' name is derived from persicum which the English of the Middle Ages shortened to peche and then peach.
As with any fruit, peaches are just downright good for you. They are an excellent source of potassium and Vitamins A and C. However peach pits, if eaten in large quantities ,can be toxic . They contain hydrocyanic acid or cyanide. There are a hundred varieties if the fruit however they 're usually classified by how stubbornly their flesh clings to the pit or stone. The categories are clingstone, freestone or semi-freestone. Clingstones have more color and are generally the sweetest type. Freestones have paler in flesh but they're bigger and firmer. The semi freestone is a new hybrid variety and falls somewhere between the two.
Use your peaches in a variety of ways.My Midwestern great granny Roberts used to make peach cobbler for my Dad and my aunt, This is a great marriage of buttery biscuit dough with the flavorful flesh.Another neat dish is halving fresh peaches, brushing them with olive oil and then grilling outdoors. You can immediately serve them with vanilla ice cream for a really sweet treat. My favorite peach recipe is from Piedmont my beloved great aunt Manya Albertina (manya is Piedmontese word for aunt) . She would crush the peach pits (not really deadly if eaten in small amounts)along with crushed up amaretto cookies and almonds and mix with Marsala wine . This mixture was then put into a pitted peach half and baked for 20 minutes until the flesh was tender. It was served plain but sometimes we added Cool whip to really gild the lily.
Peaches are a wonderful summertime fruit that can be eaten fresh or prepared in a delicious dessert. Take advantage of this sweet classic that both the ancients adored ad we love today.
Albertina Ghio-Canova's Stuffed Peaches.
4 Freestone peaches (big peaches are preferred for this dish although you can use clingstones)
Peach pits crushed,
10 amaretto cookies finely crushed.
1/3rd of a cup of crushed almonds.
4 teaspoons more or less of Marsala wine or peach schnappes.
Halve and pit four peaches.
Crack open peach pit and remove meat. Crush or finely mince (if you're still leery about this then use only one peach meat) Add the amaretto cookie crumbs and almonds. Mix in the sweet wine or schanppes to moisten the mixture. Using a teaspoon put the mixture into the peaches' hollows and then bake for twenty minutes. You can tell when the dessert is done when a toothpick is inserted into the flesh and stands up. If it falls over take the peaches out right away because they've been over baked.The peach flesh should be tender but firm.
Serve warm or chilled plain or with Cool Whip.
Friday, June 6, 2008
Quick and Easy Weekend Meals
Summer weekends are always chock full of something. There's always a barbecue or some function to attend. The beach beckons. There's a ton of demanding household and garden chores that need to be done. Somewhere in this you 've have to create meals that are tasty and satisfying for your family. Yes , it 's easier to head to your local fast food joint however that can be costly both in money and calories. The best path to take is creating simple, creative dishes that the whole family will enjoy.
Sandwiches are always a good solution to a Saturday lunch or a Sunday supper. For added zing use good crusty Italian or French bread. There's nothing like prosciutto or morta della on a thick slice of one of these. For added fun have any of the Italian olives such as the Gaeta or the Cerignola varieties and with fresh or sun dried tomatoes. Now that this is the season for tomatoes a good old fashioned tomato sandwich on thinly sliced sandwich bread (such as Pepperidge Farm's kind) is a yummy lunch. Just slice tomatoes, slather generous amounts of mayonnaise on both slices and place the tomatoes on one slice. Sprinkle a little salt and pepper and voila - a tasty quick lunch that's a summer favorite. If you want you can turn it into a BLT with some bacon and freshly picked lettuce. Another good tomato sandwich is one with sliced tomatoes , mozzarella cheese and fresh picked basil. Make this open faced on Italian or French bread.
If you're looking for something a bit more exciting , consider filling a sandwich with any kind of spread. My Mom and I love making this wonderful chicken tarragon spread. I had been inspired years ago by that great chain restaurant, Au Bon Pain. The chain still makes this great spread that we adapted. It just requires Underwood Chicken Spread , some tarragon and mayo. Mix it together and it creates this wonderful paste that can be spread on bread or even crackers. Another variation is deviled ham , mayo and celery bits or celery seeds. The flavor is amazing and it's just great on anything. Remember that simple cream cheese makes a fantastic sandwich filler. Have it plain or add garlic or olives (two of my family recipes) Serve on an opened faced baguette slice.
Don't discount soup during this hot weather. A hot lunch is always appreciated and it 's filling if served with a salad. However cut down on cooking time in a hot kitchen by using bouillon cubes or soup packages such as Knorrs and Bear Creek. The last sells a wonderful potato soup in which extras such as corn or ham bits can be added for extra kick. You can make a fresh vegetable soup just by using your garden's bounty and a simple beef, chicken or vegetable bouillon based stock. Canned soups are good as well if you're time restricted.
Don't be tied down in the kitchen if you have a busy weekend schedule. Create quick and easy meals that are light but filling this summer.
Easy Chicken Tarragon Salad ( my thanks to Au Bon Pain for the inspiration for this recipe.
1 can of Underwood Chicken Spread
2-3 heaping tablespoons mayo
2 or 3 tablespoons of tarragon. (dried or fresh)
Mix chicken and may until thoroughly blended. Fold in tarragon. You can vary this by adding less or more mayonnaise and tarragon.
Serve on crackers or bread. Refrigerate any leftovers in a covered container.
Sandwiches are always a good solution to a Saturday lunch or a Sunday supper. For added zing use good crusty Italian or French bread. There's nothing like prosciutto or morta della on a thick slice of one of these. For added fun have any of the Italian olives such as the Gaeta or the Cerignola varieties and with fresh or sun dried tomatoes. Now that this is the season for tomatoes a good old fashioned tomato sandwich on thinly sliced sandwich bread (such as Pepperidge Farm's kind) is a yummy lunch. Just slice tomatoes, slather generous amounts of mayonnaise on both slices and place the tomatoes on one slice. Sprinkle a little salt and pepper and voila - a tasty quick lunch that's a summer favorite. If you want you can turn it into a BLT with some bacon and freshly picked lettuce. Another good tomato sandwich is one with sliced tomatoes , mozzarella cheese and fresh picked basil. Make this open faced on Italian or French bread.
If you're looking for something a bit more exciting , consider filling a sandwich with any kind of spread. My Mom and I love making this wonderful chicken tarragon spread. I had been inspired years ago by that great chain restaurant, Au Bon Pain. The chain still makes this great spread that we adapted. It just requires Underwood Chicken Spread , some tarragon and mayo. Mix it together and it creates this wonderful paste that can be spread on bread or even crackers. Another variation is deviled ham , mayo and celery bits or celery seeds. The flavor is amazing and it's just great on anything. Remember that simple cream cheese makes a fantastic sandwich filler. Have it plain or add garlic or olives (two of my family recipes) Serve on an opened faced baguette slice.
Don't discount soup during this hot weather. A hot lunch is always appreciated and it 's filling if served with a salad. However cut down on cooking time in a hot kitchen by using bouillon cubes or soup packages such as Knorrs and Bear Creek. The last sells a wonderful potato soup in which extras such as corn or ham bits can be added for extra kick. You can make a fresh vegetable soup just by using your garden's bounty and a simple beef, chicken or vegetable bouillon based stock. Canned soups are good as well if you're time restricted.
Don't be tied down in the kitchen if you have a busy weekend schedule. Create quick and easy meals that are light but filling this summer.
Easy Chicken Tarragon Salad ( my thanks to Au Bon Pain for the inspiration for this recipe.
1 can of Underwood Chicken Spread
2-3 heaping tablespoons mayo
2 or 3 tablespoons of tarragon. (dried or fresh)
Mix chicken and may until thoroughly blended. Fold in tarragon. You can vary this by adding less or more mayonnaise and tarragon.
Serve on crackers or bread. Refrigerate any leftovers in a covered container.
Thursday, June 5, 2008
Zucchini - The Perfect Summer Vegetable
Every garden, at onetime or another has sprouted zucchini, This easy to grow and delicious to eat summer vegetable is a staple at tables. It’s versatile enough to be made into a main dish and even a dessert. If you or your family have second doubts about it, now is the time to try it.
Zucchini or Cucurbita pepo is really part of the cucumber and melon family. Native Central and South Americans have been eating it for thousands of years. Italy also produces a similar one, a summer squash that we Americans eat. It was called zucchino or small squash , The indigenous peoples named it skutasquash meaning “green thing eaten green. We have Christopher Columbus to thank for bringing the seeds back to the Mediterranean region and Africa. Zucchini has a soft pliable skin and a very pulpy inside. It has a very fresh “green taste” that reminds you of the outdoors and gardens. It’s long and cylindrical which makes it ideal for slicing or stuffing. A good healthy one is always dark green in color.
My favorite recipe is a simple one. My Mom and I always make this in the summer. It’s just zucchini slices sautéed in garlic and oil , seasoned with sea salt and pepper. This is a great accompaniment to any meat dish or even veggie burgers. You can also add it to vegetable soups and , of course that all time summer favorite, ratatouille. Zucchini is also good in loaf breads, adding a unique taste and texture. If you have a bumper crop of them, consider freezing them for future use.
Zucchini is a wonderful taste of summer It is also versatile to go from a dinner plate to a dessert dish with the many recipes that honor it. Enjoy it any way you can during its’ harvest season.
Zucchini Saute
Olive oil
2 cloves garlic roughly chopped up
5-6 small zucchinis.
Salt and pepper to taste.
Wash and slice zucchini into medium sized slices. Heat oil in a medium sized skillet and a sit bubbles , add roughly chopped up garlic. Add zucchini . Saute for about 20 minutes with a cover over the skillet. Remember that zucchinis are very “watery” plants so your dish will have a lot of liquid. You can drain this however it adds to the dish. Store leftovers , if there are any, in the fridge. You can microwave them for two minutes to heat up.
Zucchini or Cucurbita pepo is really part of the cucumber and melon family. Native Central and South Americans have been eating it for thousands of years. Italy also produces a similar one, a summer squash that we Americans eat. It was called zucchino or small squash , The indigenous peoples named it skutasquash meaning “green thing eaten green. We have Christopher Columbus to thank for bringing the seeds back to the Mediterranean region and Africa. Zucchini has a soft pliable skin and a very pulpy inside. It has a very fresh “green taste” that reminds you of the outdoors and gardens. It’s long and cylindrical which makes it ideal for slicing or stuffing. A good healthy one is always dark green in color.
My favorite recipe is a simple one. My Mom and I always make this in the summer. It’s just zucchini slices sautéed in garlic and oil , seasoned with sea salt and pepper. This is a great accompaniment to any meat dish or even veggie burgers. You can also add it to vegetable soups and , of course that all time summer favorite, ratatouille. Zucchini is also good in loaf breads, adding a unique taste and texture. If you have a bumper crop of them, consider freezing them for future use.
Zucchini is a wonderful taste of summer It is also versatile to go from a dinner plate to a dessert dish with the many recipes that honor it. Enjoy it any way you can during its’ harvest season.
Zucchini Saute
Olive oil
2 cloves garlic roughly chopped up
5-6 small zucchinis.
Salt and pepper to taste.
Wash and slice zucchini into medium sized slices. Heat oil in a medium sized skillet and a sit bubbles , add roughly chopped up garlic. Add zucchini . Saute for about 20 minutes with a cover over the skillet. Remember that zucchinis are very “watery” plants so your dish will have a lot of liquid. You can drain this however it adds to the dish. Store leftovers , if there are any, in the fridge. You can microwave them for two minutes to heat up.
Wednesday, June 4, 2008
Full of Corn!
Nothing complements a summer meal like fresh corn. Everything about it, from buying it fresh to grilling to eating symbolizes the goodness of the summer season. Not only that it's just fun to eat and enjoy.
Everyone thinks that corn is as American as apple pie and the Fourth of July. Well, that's only partially true. Corn is American but comes from Mexico where it is a cousin of a wild grass known as teosinte. It was originally grown in isolated patches around the Sierra Madres mountain chain and was put into use between 4,000 to 3,000 years ago BCE. Over a period of years the Mesoamericans bred the corn from a little plant with just small flowers to our modern ears. They created their own brand of hybridization , perfecting the plant's appearance. By 1000 AD corn had reached what is now Southern New England. Its' name comes from Indoeuropean then the German korn. It was also called mahis which means life by the Caribbean tribe , the Tainos. It was then pronounced "maize" by Christopher Columbus when the Tainos first gave him the grain. Corn grows in different varieties from the Indian corn you hang on your door during autumn to the sweet corn that you're probably buying now.
What makes a good ear of yellow sweet corn? Look for dark green moist husks and stiff dark silk protruding from the opening.It's best to cook it the same day you buy it otherwise the ears will lose their sweetness. The sugar will convert to starch. If you've let it go for a few days just add one teaspoon of sugar for every quart of water used in boiling it. To be honest cook the corn the day you buy them. Fresh corn, boiled, baked or grilled tastes wonderful.
How you prepare it is up to you. Boiling is the easiest and takes only three to five minutes. Remember to move the entire husk and silk when doing this.Cover the pot and then wait. If you're the only one eating it, then microwave. (this is done for only one ear and one ear alone). Husk the corn and remove the silk. Rinse the spike and then wrap it loosely in a paper towel. Microwave on high for one to two minutes. The ear should be nice and hot when touched. Grilled corn is also yummy because you have the added smokiness and flavor of scented wood chips. For both grilling and baking soak your ears for one to three hours to keep them from drying out. Remove the silk but leave the husk because it will protect the kernels. Grill for about ten to fifteen minutes, turning often to prevent burning. Another method is baking. Soak the corn , remove only the silk and bake for twenty to twenty-five minutes. However you make it, serve your corn with lots of salted butter. You can also drizzle on olive oil and oregano. I received this recipe from our dear and much loved late family doctor . (who even delivered me back in the day) and his daughter. Being Italian and gourmands they loved new takes on old classics. Both would often serve corn this way at their family barbecues.
Corn is a great addition to any summer meal. It's just full of sweet goodness and bursting with flavor. Boil it. Bake it. Grill it. Or even just microwave it for yourself. Indulge in this native American treat!
Everyone thinks that corn is as American as apple pie and the Fourth of July. Well, that's only partially true. Corn is American but comes from Mexico where it is a cousin of a wild grass known as teosinte. It was originally grown in isolated patches around the Sierra Madres mountain chain and was put into use between 4,000 to 3,000 years ago BCE. Over a period of years the Mesoamericans bred the corn from a little plant with just small flowers to our modern ears. They created their own brand of hybridization , perfecting the plant's appearance. By 1000 AD corn had reached what is now Southern New England. Its' name comes from Indoeuropean then the German korn. It was also called mahis which means life by the Caribbean tribe , the Tainos. It was then pronounced "maize" by Christopher Columbus when the Tainos first gave him the grain. Corn grows in different varieties from the Indian corn you hang on your door during autumn to the sweet corn that you're probably buying now.
What makes a good ear of yellow sweet corn? Look for dark green moist husks and stiff dark silk protruding from the opening.It's best to cook it the same day you buy it otherwise the ears will lose their sweetness. The sugar will convert to starch. If you've let it go for a few days just add one teaspoon of sugar for every quart of water used in boiling it. To be honest cook the corn the day you buy them. Fresh corn, boiled, baked or grilled tastes wonderful.
How you prepare it is up to you. Boiling is the easiest and takes only three to five minutes. Remember to move the entire husk and silk when doing this.Cover the pot and then wait. If you're the only one eating it, then microwave. (this is done for only one ear and one ear alone). Husk the corn and remove the silk. Rinse the spike and then wrap it loosely in a paper towel. Microwave on high for one to two minutes. The ear should be nice and hot when touched. Grilled corn is also yummy because you have the added smokiness and flavor of scented wood chips. For both grilling and baking soak your ears for one to three hours to keep them from drying out. Remove the silk but leave the husk because it will protect the kernels. Grill for about ten to fifteen minutes, turning often to prevent burning. Another method is baking. Soak the corn , remove only the silk and bake for twenty to twenty-five minutes. However you make it, serve your corn with lots of salted butter. You can also drizzle on olive oil and oregano. I received this recipe from our dear and much loved late family doctor . (who even delivered me back in the day) and his daughter. Being Italian and gourmands they loved new takes on old classics. Both would often serve corn this way at their family barbecues.
Corn is a great addition to any summer meal. It's just full of sweet goodness and bursting with flavor. Boil it. Bake it. Grill it. Or even just microwave it for yourself. Indulge in this native American treat!
Tuesday, June 3, 2008
The Goodness of Rice
Every foodie should have some kind of rice in his or her cupboard. Not only is it a good side but also makes a good main dish. Rice is also versatile because it can be made into not only first courses but can be cooked into that comfort food of all comfort foods - rice pudding. There are so many different kinds of rice to choose from that it's helpful to know what's what.
There are many different types of rice. For basic cooking stock up on the instant short grained. This is the most versatile and you can use it in a variety of ways.Add some sauteed chopped onions and tomatoes to it as a nice bed for your grilled shish kabobs.This summer think about a rice salad based on the Italian hot dish risi bisi which translates into rice and peas. Make this but add carrots, broccoli, grape tomatoes or tomato slices and finish with a simple oil and red wine vinegar dressing. Louisiana Wild rice made into dirty rice with spices and andouille sausages is good with any Cajun or barbecue style chicken. The type is good with turkey as well as with game fowl such as pheasant or quail. It adds a chewy nutty quality and even gives rice stuffing a tastier spin.
If you're a big risotto fan always ,always, always have arborio on hand. This produces a certain creaminess when cook and its' kernels are polished with a white dot on each one. Arborio rice adds texture and taste to such dishes as the heavenly saffron laced Risotto Milanese and my family's Piedmontese risotto recipe , complete with chicken livers and tomatoes. I've heard of recipes that you can make a rice pudding out of it but have yet to taste this legendary creation.
Basmatis rice should be stocked if you're big on Indian cooking. You can also substitute Jasmine rice in its' wake. (although Jasmine s not good for just plain side dishes) Use both of these for biryani or spicy Moroccan pilafs.
When you're eating your risi bisi, basmati or risotto consider this. Rice is one of the oldest foods on the planet. It was first cooked some 2500 years ago. It began in China and then spread to India and Sri Lanka. The Greeks picked it up,spreading it through the Mediterranean and North Africa. It was later bought to the New World by Portuguese settlers to Brazil. It was also transported to Central and South America. Rice is a member of the family Poacea.
Rice is the perfect side dish but also the perfect meal. You can incorporate it into almost everything from exotic dishes to just simple puddings. Always have it on hand.
There are many different types of rice. For basic cooking stock up on the instant short grained. This is the most versatile and you can use it in a variety of ways.Add some sauteed chopped onions and tomatoes to it as a nice bed for your grilled shish kabobs.This summer think about a rice salad based on the Italian hot dish risi bisi which translates into rice and peas. Make this but add carrots, broccoli, grape tomatoes or tomato slices and finish with a simple oil and red wine vinegar dressing. Louisiana Wild rice made into dirty rice with spices and andouille sausages is good with any Cajun or barbecue style chicken. The type is good with turkey as well as with game fowl such as pheasant or quail. It adds a chewy nutty quality and even gives rice stuffing a tastier spin.
If you're a big risotto fan always ,always, always have arborio on hand. This produces a certain creaminess when cook and its' kernels are polished with a white dot on each one. Arborio rice adds texture and taste to such dishes as the heavenly saffron laced Risotto Milanese and my family's Piedmontese risotto recipe , complete with chicken livers and tomatoes. I've heard of recipes that you can make a rice pudding out of it but have yet to taste this legendary creation.
Basmatis rice should be stocked if you're big on Indian cooking. You can also substitute Jasmine rice in its' wake. (although Jasmine s not good for just plain side dishes) Use both of these for biryani or spicy Moroccan pilafs.
When you're eating your risi bisi, basmati or risotto consider this. Rice is one of the oldest foods on the planet. It was first cooked some 2500 years ago. It began in China and then spread to India and Sri Lanka. The Greeks picked it up,spreading it through the Mediterranean and North Africa. It was later bought to the New World by Portuguese settlers to Brazil. It was also transported to Central and South America. Rice is a member of the family Poacea.
Rice is the perfect side dish but also the perfect meal. You can incorporate it into almost everything from exotic dishes to just simple puddings. Always have it on hand.
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