by Kathy Douglas | Aug 14, 2017 | Side Dishes
Sweet corn is at its peak, so take advantage with this recipe highlighting Polenta and sautéed sweet corn. Polenta refers to a porridge created from coarsely ground Italian cornmeal and is a dish from Northern Italy. We top off this summer delicacy with butter sautéed sweet vidalia onions and mushrooms. In this recipe, we feature an easy corn stock to make for the Polenta to add just a touch more corn sweetness. If you have an extra hour – give it a try. We promise you won’t be sorry. No time to make stock? To keep it vegetarian, use boxed vegetable stock, or we also offer the option of boxed chicken stock.
INGREDIENTS
4 ears of corn still in husks (about 4-5 pounds)
4 ½ cups corn stock (see easy recipe below), vegetable stock, or chicken stock
Box of instant polenta – 4 servings, we prefer Delallo
6 tablespoons of unsalted butter, extra if needed
4 tablespoons grape seed or canola oil
8 ounces cremini mushrooms
2 cups thinly slice vidalia or sweet onion
2 teaspoons of fresh thyme, divided
Kosher salt
Fresh ground black pepper
1 cup Parmesan cheese
½ cup shredded Monterey Jack Cheese
INSTRUCTIONS
Remove the husks and silks from the corncobs. Using a sharp knife cut the corn kernels off the cobs. Place the kernels in a bowl, cover, and set aside. Discard the silks but save the husks and cobs if making corn stock (see directions below). If using vegetable or chicken stock, measure to the amount of liquid needed on the package of polenta, (note: the stock replaces the water needed to make polenta) cover, and gently heat to warm in a large saucepan.
In a 10″ sauté pan heated to medium heat, add 2 tablespoons of butter with 2 tablespoons of oil. Add the corn and 1 teaspoon of salt. Sauté until the raw taste is gone from the corn, about 3-5 minutes. Remove from the heat, cover and keep warm.
In a 12″ sauté pan over medium heat, add 2 tablespoons of butter and 2 tablespoons of oil. When hot, add the mushrooms in one layer and sear on each side, about 1 minute per side. Add the onions over the mushrooms and sprinkle the onions with a teaspoon of salt. Then stir together and sauté for 5 minutes or until all the juices have evaporated. Reduce the heat to low, add 1 teaspoon of fresh thyme, and cook on low until the onions are browned all over and softened. Add salt and pepper to taste.
In the meantime, turn the heat up on the stock and bring it to a boil – if the stock has evaporated too much, simply add water to the amount needed to prepare the polenta. Prepare the polenta using the directions on the package. When all the water is evaporated and the Polenta is soft, add the remaining 2 tablespoons of butter and the Parmesan cheese. Stir until the polenta is creamy. If needed, add more butter, one tablespoon at a time, up to two tablespoons, to reach a creamy texture. Stir in the corn and season with salt and pepper to taste.
Place the Polenta in warmed bowls, top with 2 tablespoons of Monterey Jack cheese then the sautéed mushrooms and onions. Top evenly with the remaining fresh thyme. Makes 4 entrée servings or six side servings.
Corn Stock
INGREDIENTS
Corn husks and cobs from 4 ears of corn, cobs cut in half, discard silks
Small white onion cut in quarters
Kosher salt
10 peppercorns
INSTRUCTIONS
Place the corn husks, cobs, and onion in a large saucepan. Add 8 cups water and bring to a boil, then reduce to a simmer for one hour. Strain the stock into a clean pan or bowl through a fine mesh strainer and discard the husks, cobs, and onion. Place the strained liquid back on the stove and add 1 teaspoon of salt and the peppercorns. Bring the mixture back to a simmer and reduce until you have 4-1/2 cups of liquid remaining – about 15-20 minutes. Cover and keep warm.
by Kathy Douglas | Aug 7, 2017 | Entrees
It can never be too hot for gooey cheese, grilled eggplant, and tomatoes. This easy vegetarian recipe uses a handful of ingredients, takes minutes to make, and delivers big on flavor. Grilled baby eggplant halves are topped with fresh mozzarella, grilled cherry tomatoes, and fresh oregano. Serve as a side dish or make it a meatless meal.
INGREDIENTS
3 baby eggplants, cut in half, lengthwise through the stem and bottom
2 tablespoons plus 2 teaspoons olive oil, divided plus more for the grill
Kosher Salt
½ teaspoon fresh cracked pepper
½ teaspoon powdered garlic
4 ounces of cherry tomatoes
½ pound of fresh mozzarella, torn in half
1 tablespoon fresh oregano, chopped fine, or 1 teaspoon dried
Balsamic vinegar, if desired
6 skewers, metal, or wooden soaked
INSTRUCTIONS
Heat a grill or grill pan to hot. Brush the eggplant on both sides with 2 tablespoons olive oil. Sprinkle the cut sides with 1 teaspoon salt, ½ teaspoon of pepper, and ½ teaspoon of powdered garlic. Set aside.
Toss the cherry tomatoes in 2 teaspoons of olive oil and a big pinch of salt. Divide the tomatoes evenly on 6 skewers.
Lightly oil the grates of the grill or grill pan with a paper towel soaked in olive oil. Place the eggplant, cut side down, and cherry tomatoes on the grill in a hot spot. Grill the cherry tomatoes, frequently turning, until they are marked and just starting to wilt about 2-4 minutes. Remove and set aside. Turn the eggplant over after the cut side is browned and lightly charred. Move the eggplant to a cooler area on the grill, sprinkle with salt, and cover the eggplant with the grill cover or foil, and continue cooking until a small knife can easily pass through the eggplant, about 5-8 minutes more.
When cooked through, top the eggplant halves evenly with the cheese, then cover the grill or grill pan to melt the cheese. Remove to a platter and top with the grilled cherry tomatoes, fresh oregano and a drizzle of balsamic vinegar if desired. Makes 6 servings
by Kathy Douglas | Aug 7, 2017 | Cocktails
Granitas are so easy to make and really hit the spot on hot summer days. Created with a simple syrup base or juice, and with or without alcohol, Granitas are then frozen and scraped with a fork until light and snowcone fluffy. We feature a juice-based Orange Cherry version, a sparkling wine Mimosa version, and we threw in a Mint Julep version because we love our state spirit.
Cherry Orange Granita
INGREDIENTS
1 cup water
1 cup sugar
2 cups fresh orange juice
2 cups frozen pitted dark sweet cherries
INSTRUCTIONS
To make the simple syrup – combine the water and sugar in a small saucepan. Bring to a boil; then reduce the heat and simmer 2-3 minutes until the syrup is clear. Remove from the heat and cool completely.
Place the orange juice and cherries in a blender; process for 1 minute or until pureed, stopping as necessary to scrape sides. Combine with the orange zest, simple syrup, and pour into an 11 x 7 baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer and scrape entire mixture with a fork until light and fluffy; serve.
Mimosa Granita
INGREDIENTS
1 cup sugar
1 cup water
3 cups fresh orange juice
2 cups Champagne, Prosecco, or sparkling wine
2 tablespoons fresh lime juice
INSTRUCTIONS
To make the simple syrup – combine the water and sugar in a small saucepan. Bring to a boil; then reduce the heat and simmer 2-3 minutes until the syrup is clear. Remove from the heat and cool completely.
Combine the orange juice, Champagne, and lime juice with the simple syrup and pour into an 11 x 7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer and scrape entire mixture with a fork until fluffy; serve.
Mint Julep Granita
INGREDIENTS
2 cups water
2 cups sugar
⅔ cup fresh mint sprigs
1 cup Kentucky bourbon
Garnish – Mint sprigs
INSTRUCTIONS
To make the simple syrup – combine the water and sugar in a small saucepan. Bring to a boil; then reduce the heat and simmer 2-3 minutes until the syrup is clear. Stir in chopped mint and remove from the heat; cool completely. Then pour the syrup through a strainer, pressing on the mint solids to remove as much liquid as possible. Discard the mint and set the syrup aside.
Stir the bourbon into the simple syrup and pour into an 11 x 7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve in glasses with a mint sprig garnish.
by Kathy Douglas | Jul 31, 2017 | Desserts
Using only five ingredients, create this easy dessert in just minutes. Layers of Phyllo dough are basted with butter and sprinkled with cinnamon and sugar. The top layer is covered with thinly sliced delicious fresh peaches and sprinkled with more cinnamon and sugar. Serve as is, or sprinkled with confectioner’s sugar, topped with sweetened whipped cream or ice cream. Be sure to use ripe peaches for the best result.
INGREDIENTS
4 large very ripe freestone peaches
12 sheets Phyllo dough
4 tablespoons unsalted butter, melted
¼ cup sugar
1 tablespoon cinnamon
INSTRUCTIONS
Preheat the oven to 350 degrees. Slice the peaches in half and remove the pit. Slice each half into very thin slices, set aside. Lightly brush an 8 x 11 (or similar size) removable bottom tart pan with the melted butter. Set aside on a larger sheet tray.
Lay one piece of phyllo on a cutting board and brush with butter. Lay another sheet on top and brush again. Lay a third sheet on top and brush with butter then sprinkle with 1/3 of the cinnamon and sugar. Fit into the tart pan. Don’t worry about any pieces of phyllo hanging over. These will be trimmed later. Continue to do this again with three more sheets, and then fit in the pan again. Create another layer of three sheets, however, fit in the pan without sprinkling with the cinnamon and sugar. Neatly arrange the peach slices on the last layer of phyllo dough. Trim the excess phyllo off to even the edge of the tart pan and sprinkle with the remaining cinnamon and sugar. Place in the oven and bake for 50 minutes. Remove to a cooling rack and cool for 15 minutes. Remove the sides, leaving the bottom part of the pan, and set on a cooling rack until completely cooled. Cut into 6 equal pieces and serve alone or topped with confectioners sugar, sweetened whipped cream, or ice cream. Serves 6.
by Kathy Douglas | Jul 24, 2017 | Appetizers, Sauce
A tasty pesto can be made with the combination of any greens and nuts plus some garlic, Parmesan cheese, and olive oil. Create your own tasty combinations using your favorite greens and nuts. Lettuce leaves are another green that makes a delicious pesto. Any lettuce leaves will work including baby spinach, kale, or any small greens. The only exception is Iceberg lettuce – the water content is too high to use and it will make a watery pesto.
INGREDIENTS
4 cups small lettuce leaves or larger leaves with stems removed and torn into 2” pieces
1 large garlic clove, finely chopped or pressed through a garlic press
¼ cup loosely packed parsley leaves, no stems
½ cup toasted nuts, such as pine, walnuts, or pistachios
½ teaspoon kosher salt, more to taste
¼ teaspoon black pepper, more to taste
½ cup finely grated Parmesan cheese
½ – ¾ cup extra-virgin olive oil
INSTRUCTIONS
Add the lettuce, garlic, herbs, ¼ teaspoon salt, ¼ teaspoon pepper, and cheese to a food processor then pulse until finely chopped. With motor running, add the oil in a slow stream, using only ½ cup. If a more fluid consistency is desired, add more oil, a tablespoon at a time, and blend until incorporated and the desired consistency is achieved. Add salt and pepper to taste. Store in the refrigerator for one week or in the freezer for 6 months. Serves 6.
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