veggies

Sweet Corn Cooking Hack

Sweet corn season is here.  In many places really good sweet corn can be had, like farms markets, road side stands and even Wegmans!  I don’t know about you but when I only am making one or two ears it seems silly to fire up a tall pot of water.  I do steam the corn which only takes an inch or so of hot water but still…too much to do.

A few summers ago on a hot day, I realized there was a quick and easy way to make an ear…or two without that big hot pan of water and steam. I just take a large frying pan, put a quarter inch of water in it, sprinkle of salt and let it heat until bubbling.  I then lay in my ear or two which I have husked and removed all the silk.  Then the pan is topped with a lid or an empty pizza pan if your frying pan is too big for your lids.  Cook it the usual time; depends on how fresh the corn is.  The fresher your corn ears, the less cooking time you need.  The steam in the pan will cook it really fast.  Maybe 6 to 8 minutes. I have been doing this since 2016 and it is such a better way to steam corn. Just give it a try; I know you will find this a great way to cook sweet corn.

And the bonus is that if it runs out of water your ear will get a bit of carmelization going which only adds to the flavor.  In fact, I hope it gets browned a bit; sometimes I rotate the ear to brown it on another side.  Remove with tongs when your corn reaches the done stage you like.  Sometimes I take a quick bite to test for eating readiness!

Serve your ear(s) with salt and butter and enjoy fresh corn without heating the kitchen up much.  Oh, and I have some lovely prong thingies my sister gave me for pushing into the corn, so my fingers stay cool as I munch corn.  Great idea. Get them! Mine are plain like these; they do make corny looking versions, but I prefer these simple looking ones. 

Originally posted in 2016. A few minor grammar changes were made.  corn prongs

Ratatouille Is Summer on A Plate!

Summer time is the best time to cook with garden produce; makes the most sense, that’s when they are at their peak of quality and variety. I love to make this dish every year in the late summer particularly when I have most of the vegetables growing in my garden.  Ratatouille is a French dish made of eggplant, zucchini, tomatoes, onions, peppers and lots of olive oil and basil. To me it tastes more Italian with all those veggies and the olive oil and basil. It’s a great side dish with grilled meats or fish and I love it inside an omelet or alongside a slice of quiche.  And yes, I know there was a kids movie out in 2007 by the same name.  Disney even came out with their own recipe for ratatouille!

Lots of veggie chopping for this delicious dish and then you should stir it carefully as the mixture cooks in a big pan. I like to make it in a wok or paella dish. I have a Teflon paella dish that I use these days; holds a lot and things don’t stick to it.

Tips: The amounts are somewhat fluid; I don’t really measure the veggies; just use an approximate amount. Be sure to cook the eggplant until it is mostly done before proceeding to the next step or your dish will be less than stellar.  You can use red, orange, yellow or green bell peppers and yellow summer squash works just as good as zucchini. I used a huge pale green bell pepper in my photographed version. Just makes sure all your vegetables are fresh and best quality.

 

 

 

 

Ratatouille  by Angela, makes about six servings

Ingredients:

2 medium onions

4 tbsp. olive oil divided

1 large eggplant – cut into rounds and then across into ½ in slices (don’t peel)

1 med zucchini  – cut into 1/3 inch rounds and halved

2 large tomatoes, diced

2 garlic cloves – minced

1 large red or green bell pepper- cut into long slices, can half them

1-2 Tbsp. tomato paste

1 tsp. brown sugar, optional

1 Tbsp. dried basil

1 tsp. sea salt (to taste)

Directions:

Put 3 tbsp. of the oil in a large frying pan; 16 inch or wok works well. Add the eggplant slices and toss the slices around to evenly soak up the oil.  Fry turning occasionally; try to get them at least half done and then add the zucchini half moons.  Keep frying until both are just about done.  Turn out into a big bowl.  Add the rest of the olive oil and when it is hot; add the onion bits. Cook about 5-6 min until softening.  Add garlic and cook a minute.  Add the sliced pepper and cook 5-6 minutes until softening.  Add the diced tomato.  Stir well.  Cook about 5-6 minutes and add the tomato paste and sugar, stir well, add back the zuke/eggplants and  until mixture looks mostly done; maybe 10 min.  Add the basil and salt and cook another couple of minutes. spicy tomato jam 006  Great cold the next day; aging in the fridge melds the flavors together.

Originally posted in  September 2016, minor changes in text.

Ratatouille Tonight…Not the Movie!

 

Summer time is the best time to cook with garden produce; makes the most sense, that’s when they are at their peak of quality and variety. I love to make this dish every year in the late summer particularly when I have most of the vegetables growing in my garden.  Ratatouille is a French dish made of eggplant, zucchini, tomatoes, onions, peppers and lots of olive oil and basil. To me it tastes more Italian with all those veggies and the olive oil and basil. It’s a great side dish with grilled meats or fish and I love it inside an omelet or alongside a slice of quiche.  And yes, I know there was a kids movie out in 2007 by the same name.  Disney even came out with their own recipe for ratatouille!

Lots of veggie chopping for this delicious dish and then you should stir it carefully as the mixture cooks in a big pan. I like to make it in a wok or paella dish. I have a Teflon paella dish that I use these days; holds a lot and things don’t stick to it.

Tips: The amounts are somewhat fluid; I don’t really measure the veggies; just use an approximate amount. Be sure to cook the eggplant until it is mostly done before proceeding to the next step or your dish will be less than stellar.  You can use red, orange, yellow or green bell peppers and yellow summer squash works just as good as zucchini. I used a huge pale green bell pepper in my photographed version. Just makes sure all your vegetables are fresh and best quality.

 

 

Ratatouille  by Angela, makes about six servings

Ingredients:

2 medium onions

4 tbsp. olive oil divided

1 large eggplant – cut into rounds and then across into ½ in slices (don’t peel)

1 med zucchini  – cut into 1/3 inch rounds and halved

2 large tomatoes, diced

2 garlic cloves – minced

1 large red or green bell pepper- cut into long slices, can half them

1-2 Tbsp. tomato paste

1 tsp. brown sugar, optional

1 Tbsp. dried basil

1 tsp. sea salt (to taste)

Directions:

Put 3 tbsp. of the oil in a large frying pan; 16 inch or wok works well. Add the eggplant slices and toss the slices around to evenly soak up the oil.  Fry turning occasionally; try to get them at least half done and then add the zucchini half moons.  Keep frying until both are just about done.  Turn out into a big bowl.  Add the rest of the olive oil and when it is hot; add the onion bits. Cook about 5-6 min until softening.  Add garlic and cook a minute.  Add the sliced pepper and cook 5-6 minutes until softening.  Add the diced tomato.  Stir well.  Cook about 5-6 minutes and add the tomato paste and sugar, stir well, add back the zuke/eggplants and  until mixture looks mostly done; maybe 10 min.  Add the basil and salt and cook another couple of minutes. spicy tomato jam 006  Great cold the next day; aging in the fridge melds the flavors together.

Sweet Corn Hack

Sweet corn season is here.  In many places really good sweet corn can be had, like farms markets, road side stands and even Wegmans!  I don’t know about you but when I only am making one or two ears it seems silly to fire up a tall pot of water.  I do steam the corn which only takes an inch or so of hot water but still…too much to do.

Two summers ago, on a hot day, I realized there was a quick and easy way to make an ear…or two without that big hot pan of water and steam. I just take a large frying pan, put a quarter inch of water in it, sprinkle of salt and let it heat until bubbling.  I then lay in my ear or two which I have husked and removed all the silk.  Then the pan is topped with a lid or an empty pizza pan if your frying pan is too big for your lids.  Cook it the usual time; depends on how fresh the corn is.  The fresher your corn ears, the less cooking time you need.  The steam in the pan will cook it really fast.  Maybe 6 to 8 minutes.

 

And the bonus is that if it runs out of water your ear will get a bit of carmelization going which only adds to the flavor.  In fact I hope it gets browned a bit; sometimes I rotate the ear to brown it on another side.  Remove with tongs when your corn reaches the done stage you like.  Sometimes I take a quick bite to test for eating readiness!

Serve your ear(s) with salt and butter and enjoy fresh corn without heating the kitchen up much.  Oh and I have some lovely prong thingies my sister gave me for pushing into the corn so my fingers stay cool as I munch corn.  Great idea. Get them! Mine are plain like these; they do make corny looking versions but I prefer these simple looking ones.corn prongs