Posts Tagged ‘Recipes’

Sweet Corn Ice Cream

sweetcorn icecream

Are you so excited summer is here? I love all the fresh produce, and all the different ways it inspires me to cook.

One of my favorites is corn. Maryland corn, to be exact. It’s so sweet and crisp, and when you add a little butter, salt and pepper, there are few things I like better.

I have a great recipe for corn chowder, which is one of my favorite soups in winter. For summer, I prefer my soups cold, and a cold corn chowder? Isn’t that really just ice cream?

I discovered corn ice cream when I first moved to New York. It sounded like such a novelty then, but now most ice cream shops offer it, along with other flavors that no longer seem exotic, like wasabi, or red bean. Sweet corn is still one of my favorites. It’s not as corny tasting as you would imagine, but has more of a sweet, creamy flavor, that’s a definite contrast to popcorn.

Here’s a great recipe that’s easy to make. You do need an ice cream maker. This is one of those appliances that I go back and forth over. After debating the merits of space and the number of times I planned to make ice cream, I decided it was worth it to have an ice cream maker. Instead of getting the standard size, I bought an attachment for my Kitchen Aid. It works well, and the result is just as tasty.

Sweet Corn Ice Cream
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Ingredients
4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
1 1/2 cup sugar
9 large egg yolks
5 large egg yolks
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-corn-ice-cream-recipe/index.html?oc=linkback
Instructions
Using a large knife, slice the kernels off the corn cobs and place into a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream and 1/2 cup of the sugar
Bring the mixture to a boil, stirring often, then turn off the heat. Discard the cobs. Using an immersion blender or a blender, puree the corn kernels with the milk and cream. Infuse for 1 hour.
Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
Recipe by Chef Instructor Kat Randazzo
Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-corn-ice-cream-recipe/index.html?oc=linkback
Adapted from Epicurious
Adapted from Epicurious
The Anonymous Eater http://www.theanonymouseater.com/
 

 

 

Oy Veyster

oysterbar

Ever since I met my mother’s husband David, my second dad, I’ve never been able to look at an oyster the same way.

David was raised in the fifties. As with most men of this era, he has certain quirks that are indicative of the time in which he grew up. We all have those, I guess. Anyway, David is fond of putting a little dimuntive at the end of certain words. His choice of phrase is “ster.” So vitamins are pillsters, the cat is the catster, and when he puts on his socks, they become his socksters. You get the point.  

So now, whenever I see an oyster, I think of David, and I can’t help but hear him sigh and say “oy veyster,” or “oyster” for short. I will never be able to eat an oyster without hear it complaining oy ster again.

Last week John and I were given tickets to the 100th anniversary celebration of the Oyster Bar, so we thought let’s go. Why not?

I’m not a huge oyster fan, but we still thought it would be fun. They had a great band playing rock and bluegrass, and of course, all the oysters you could eat.

My favorite part was the cooking demonstration by Sandy Ingber. He made a delectable linguini and white clam sauce. There’s nothing like watching a chef prepare something you actually get to sample. That’s the only problem with the Food Network I think, you can never sample the goods.

 

Linguine with White Clam Sauce
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Ingredients
Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Instructions
Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
Bring a large pot of well salted water to a boil over medium heat.
Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/linguine-with-white-clam-sauce-recipe/index.html?oc=linkback
The Anonymous Eater http://www.theanonymouseater.com/
 

Food Recycling

berries1

Our pediatrician told us toddlers are grazers, but last night at dinner I watched my daughter re-enact The Very Hungry Caterpillar.

She started with the top of a broccoli tree chopped up, then asked for another. Three broccoli trees later, she managed to put away Bubbie’s brisket and half a small chicken breast. It was still hot from the broiler, and I’m not kidding, this child could barely wait for it to cool.

Last night John was working late. I was making whole wheat pasta for him while feeding Luci dinner, and of course she wanted some of that too. I rinsed strands of spaghetti under the sink so they wouldn’t burn her mouth, scorching my hands in the process. I put them in front of her and cut them up.

My mother and I frequently talk on FaceTime in the evenings when John works or goes to art class. As we went from broccoli to pasta, I saw the gamut of her expressions begin at proud, and slowly morph into concern, as Luci kept asking for “More! More!”

“She must be going through a growth spurt,” my mother said.

“Whatever it is, she’s hungry,” I replied, going to the sink to rinse more pasta.

I sat down with Luci again, trying to finish my own dinner. “More! More!” she yelled.

I offered her some pasta. She shook her head.

“Chicken?”

No again.

“How about dessert?” my mother said, from her seat at the kitchen table in Baltimore where we’d spent a good part of our trip last week.

“Please don’t say the c word,” I cautioned her.

It’s not that cookie is a bad word in our house, but after eating such a healthy meal I just couldn’t bring myself to give Luci an animal cracker, her standard dessert fare.

“How about some berries instead?”

Luci nodded.

I opened the fridge and took out the blueberries and strawberries. The strawberries especially were looking a little dry.

I still cut up several, and put them on her high chair tray along with a handful of blueberries. Bubbie, proud again, watched her granddaughter go to town.

Not wanting to waste the rest of the fruit, I put it in a small pot with a cup of water, 1 tsp. brown sugar, and a squeeze of lemon juice.

berries2

I boiled it down to a compote, which Luci enjoyed on her toast this morning. You can add a bit more white or brown sugar to suit your taste.

berries3

This dish was cooked spur of the moment, as most of my food recycling recipes are. If you have any good tips for preserving food that’s about to go bad and turning it into a completely different, delicious dish, please post in the comments section. Food recycling doesn’t get enough attention, and it’s a great way to use up leftovers.

 

 

 

 

Warm Potato Bliss

potatosalad

I’m actually tired of eating today. After all the rich food from the holidays, I’ve finally had it. This won’t last long. I give myself until dinnertime, and I will probably be hungry again, but as of now, I have no cravings and no desire to eat.

I should mention I had a nice lunch. I finished the leftovers from Edmart. There’s only some some slaw left, which is a top seller at the store. I think because it’s made with with olive oil and vinegar instead of mayonnaise, giving it a healthier twist. Inspired, I now substitute olive oil and vinegar in most of my salads, except chicken salad and tuna. I especially love it in warm red bliss potato salad.

Have you every tried this kind of potato salad? It’s a favorite in our house. It’s super-easy to make, and so pretty! You can also serve it cold in the summer. It holds up well and won’t spoil in transit.

I’m including the recipe below. I will have pictures up after dinner, because now I’m getting hungry again.

Red Bliss Potato Salad
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Ingredients
2 lbs. red bliss potatoes
1/2 cup good quality olive oil
1/4 cup balsamic vinegar
1 tbs. dijon mustard
1tbs. minced parsley
2 tbs. sliced scallions
Instructions
Boil the potatoes with the skins on. When cooked through an tender, drain and return to the pot. Cook potatoes on low for about two minutes to steam out excess water.
In a bowl mix olive oil, vinegar, mustard and parsley. Pour on top of potatoes and mash lightly so they remain chunky. Top with scallions and serve.
The Anonymous Eater http://www.theanonymouseater.com/
 

 

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