Spring is settling herself in right now, or at least she is trying. Perhaps its the ever controversial global warming giving our girl a rough run, but she seems to be experiencing some crisis of identity as she navigates the gap between the seasons. Like an awkward tweenager she makes her way in fits and starts. One minute she is demure and sun-beaming, makeup painted on with an expert hand – smiling pretty. Seconds later she has run her stockings, throws a fit, mascara streaking down her face as tears the size of nickels come rolling down. Flurries of laughter lightly mask deep seated angst but there is rumbling still beneath the surface. Sure, it looks pretty today, but don’t be fooled by the Polaroid image – it is only a moment in time. Storms are likely a-coming, and knowing our luck, they will arrive just in time for the weekend.
With the winds a-changing we are busily reading ourselves for the onslaught of fresh fruits and veggies that comes with the start of the CSA season. I have been scouring the corners of the deep freezer for any remnants of last season’s produce and am doing my very best to clear out any stragglers hiding out in the “root cellar.” Making room for this year’s haul also entails a desperate attempt to make use of my stockpile of “freshly milled” grains from Anson Mills that have been biding their time in the deep freezer. With only a moment or two spent scanning the contents of the waist-high freezer you will find everything from Red Fife Wheat to Perfectly Milled Grits hanging out in organic looking brown satchels. Though I am embarassed to admit it, I have barely begun to make a dent in the wide array of milled products I ordered from Anson in early February.
I am all about working with great ingredients, but there is something about working with this amazingly high caliber of goods that is simultaneously exciting and intimidating. For a bit of background on just why I have this amazing respect for what the folks over at Anson Mills have accomplished, the farmers and millers at Anson Mills have toiled for years to recreate heritage milled products grown by Small Farmers (themselves growing grain on about 150 acres) in South Carolina.
In reviving centuries old growing and milling practices for grains, Anson Mills brings us back a piece of our food culture past. Many of the products in their repertoire, like their widely renown grits, likely also exist in what I hesitate to even call a weak likeness on a shelf in your local Walmart. But Anson Mills have taken these ingredients, food stuffs which, in other hands, have become ubiquitous, commonplace, and so often thoughtlessly processed and have elevated them to their former glory as cornerstones of New American cuisine.
On their site, Anson Provides copious notes on the origins of each of their products paying tribute to the grain’s history and heritage with a detailed write up on its evolution as a foodstuff and some finer notes on what makes certain varietals of a grain uniquely disposed to a specific type of milling and/or culinary use. I found the write up on corn incredibly fascinating, in addition to delving into the division between flint and dent corn, the author works to provide some fine tuned background on what makes cornmeal, polenta, and corn flour unique; a question I, myself, had wondered for quite some time. And while all of this is immensely inspiring, the grains themselves feel almost too special to put to work.
And so, dear readers, my satchels of perfectly milled flatbread flour, rye, farro, and grits have sat gathering the freezer equivalent of dust while I have fiddled about looking for the right recipes to showcase these meticulously ground gems. Armed with what I hoped would be a great recipe to show off the proud textures of Anson Mills’ polenta I set off to the freezer to pluck out a bag of their Polenta Integrale. At the same time I “unearthed” a bag of frozen kale that I knew was hiding about the bottom of the freezer and set about making dinner.
This dish was inspired by a recipe from “Whole Grains for a New Generation” by Liana Krissoff, which has become an indespensible reference for grain cooking techniques and ideas (during a recent purge of old cookbooks for a yardsale, and subsequently, sale on Amazon, I knew this was one book that I simply cound not part with.) While Liana’s recipe is lovely I, as usual, was itching to play with the quantities of the ingredients called for, adding more kale, tossing in some frozen corn, reducing the amount of cheese etc… When making this recipe we tested two different techniques for baking the “crust.” Both methods were delicious though they turned out quite different looking end products. For the first crust we allowed the polenta to cool in the pan for only a short time (5-10 minutes) before releasing the springform. The polenta, which was not yet fully set, poured out into an organic pie shape. Though it could not be flipped to allow the underside to cook as well, we tossed on the toppings, popped it in the oven and pulled out a lovely freeform pie not long thereafter. With the second crust, we poured the crust and baked through the first baking and then allowed it to cool before popping it in the refrigerator overnight for use the next day. This crust was far easier to work with as it had fully set and the polenta was well jelled. Feel free to toy with the amount of time you rest the crust, the fact that it can be so easily poured and par-baked in advance makes it a great make ahead recipe for those with little time in the evenings to get dinner from chopping board to table.
Polenta Pizza with Sweet Corn, Kale, and Cheddar
1 Large Bunch of Kale (about 450g), Washed Well (Don’t Bother to Dry), Stems Removed and Reserved for Another Use, Leaves Left Whole
OR 1 Bag Frozen Kale, Defrosted and Drained
4 Cups Water
1/2 TSP Kosher Salt
160g Polenta (All Grind Sizes are OK Though Cooking Times Will Vary)
1/2 Cup (about 56g) Cheddar Cheese, Grated*
2 Large Eggs, Lightly Beaten
1 Cup Corn Kernels (Frozen and Fresh Are Both OK – See Note Below**)
The Unexpeceted Cheddar from Trader Joes is mind-blowingly good, the flavor profile strikes a nice balance between sharp parmesean and tangy cheddar and it is on the harder side for a cheddar. If substituting another type of cheese, an aged cheddar would work well, as, I imagine, would an asiago or a mild parmesan*
*We used fresh kernels, if using frozen it may be a good idea to allow them to partially thaw and drain before use
Preheat the oven to 425 degreese.
Prepare an 8-Inch spring form pan by lightly spraying it with cooking spray. Take a piece of parchment and place it over the insert of the springform pan. Close the rim around the paper leaving long pieces sticking out of the ends. Set the pan on a silpat (or parchment) lined baking tray (preferably with a rim.)
Wash the greens REALLY well, I typically run this procedure in a salad spinner by filling the spinner with water and dunking the greens in and out of the water, if the water starts to look murky dump it and refill it. (You can “dump” the water in your garden or use it to water house plants!) Kale, especially the curly-leaf varieties has a way of clinging onto little pockets of dirt so as you go about washing the leaves, make sure to agitate the greens with your hands to loosen any dirt clumps that my be hiding in the curls. Drain the leaves but don’t dry them.
Prepare a large ice bath and set it next to the stove (if possible.) Place the greens in a large pot over high heat. Cook, covered, with just the water clinging to leaves, tossing occasionally with rubberized tongs, until wilted, about 4 to 6 minutes. When the greens are just done cooking transition them immediately to your prepared ice bath to shock them – the shocking process will not only stop the cooking process but will brighten the greens color and prevent the greens from looking stodgy and muted.
Once the greens have thoroughly cooled in the ice bath dump them into a large colander. Grab a fist sized bunch and squeeze it between your palms to extract as much water as possible. Place the well drained balls of greens on a cutting board and chop them coarsely.
In a medium saucepan, bring the 4 Cups of water to a boil over high heat. As soon as bubbles break the surface, add the salt and corn kernels. Once the water is boiling again, add the polenta in a stead stream, stirring constantly. Reduce the heat to low and allow the polenta to simmer, stirring frequently, until thickened.
Pour the polenta into the prepared baking pan and pop it into the oven to bake for about 25 minutes.
While the polenta is baking whisk the eggs together in a medium sized mixing bowl. Add the greens, a few hearty cracks of pepper, and the cheese. Mix well and then cover with plastic and pop it in the fridge until it is needed.
Once the 25 minutes have elapsed, remove the polenta and place it on a metal rack to cool for at least 30 minutes.
OK – now for the tricky part. Pop open the hinge on your springform pan. Depending on how well set the polenta is, it may ooze out a bit. This is A-OK, step back and let it do its thing, this is why we lined the spring form with a long piece of parchment. Take a second piece of parchment and place it on top of the polenta circle. On top of this place a cookie sheet clamp the sheet down tightly atop the baking tray. Now, carefully, and in one smooth motion, flip the entire unit over. Remove the baking tray, the bottom of the springform pan, and the parchment. Your polenta wheel should now be sitting pretty on a cookie sheet with what was formerly the bottom now facing up.
Place the cookie sheet in the oven for 15 mins to begin to cook the top. Remove the pan and scatter the kale topping over the base. Return the tart to the oven and bake for another 25 mins or so. I like the kale topping well crisped but take care that it doesn’t burn.
I recently went through a stage of Sweet Corn obsession. You see I found this little, ok, not so little, really, actually, quite big, Amish Stand in Green Hills, next to the Green Hills Y, that had (probably still has but I am trying to avoid making eye contact with this food candy for at least the next few weeks – ok days) the most amazing corn ever (to my former English teachers, yes, that is a run on sentence, and yes there are probably more commas than needed and all in the wrong places, you tried, I know, but I probably wasn’t listening.) This corn made me giddy, it was probably all of the sugary carbohydrates talking, but I wanted to do a little dance when I ate it (which I am wont to do – both the eating and the jig dancing that is.)
I am not entirely sure what the Amish Farmers that raise this corn feed their soil, but I am pretty sure it should be examined and exploited to make more delicious corn for the rest of the world. Now most of you probably do not get this excited about corn, I mean, its just CORN, Right? the crop has been around for-ever, we use it to do all sorts of things, and I agree, it has, and we do. And I realize that I am raving on and on about a crop that has gotten a good smattering of bad press in the last few years. Some of that negative image is, indeed, warranted. But, I think there is good reason that man has persisted in cultivating corn for the last 4500 years or so.
Corn is the most widely grown crop in the Americas. In the United States, 40% of the corn produced goes into our gas tanks, a frightening thought, and a topic for an entirely different debate, the other 60% is divvied up between feed for livestock, and food stuffs for the general population. Corn’s popularity in the states is nothing new, Native American populations fostered a unique growing methodology for corn growing it on the side of steep hills. The corn was planted in tandem with bean crops, the corn provided structure and support on the steep hills for the beans, which in turn provided the much needed nitrogen in the soil to fuel the corn’s growth. This method is still used today around the world where farmers typically employ a crop rotation methodology planting first a nitrogen-fixing crop like alfa alfa or soy beans, and the planting the corn in the enriched soil.
With these advancements and subsequently, the relative ease of growing corn in the Americas, we have found ourselves in a situation in which corn can be found far and wide, in or cars, in soda cans, in pretzels, breads, in feed for cattle, and as pale and meager looking ears stacked on Styrofoam and wrapped in plastic. Spread around like this, it is easy to see how corn has gotten itself a bad reputation (what a food industry floozie!) But this recipe, by the ever genius Yotam Otolenghi, takes advantage of (well raised, peak season) corn’s sweetness, its supple texture and starchy consistency, and exploits these traits to create a homey and comforting fresh corn polenta that will make even the best mashed potatoes or restaurant cooked polenta look pale and homely by comparisson.
This dish to me is the epitome of August cooking, it employs foods that are the glut of the late summer harvest and turns them into a truly comforting and elegant meal of restaurant quality. I made some significant changes to Ottolenghi’s methodology in devising this dish, First, though I am typically not a huge fan of microwave cooking, I had heard that microwaving cubed eggplant sandwiched between layers of paper towels and plates would prevent it from absorbing nearly its body weight in oil during the initial sauteing process. I placed the cubes on a single layer on a large paper towel lined dinner plate and microwaved them for three minutes to steam them. Once all of the cubes had been cooked in batches I sauteed them in a non-stick skillet with minimal oil. An addition of tomato paste during the sautee helped create a brilliant crust on the eggplant as the paste created a caramel-y sear.
Trying to be true to our “healthy cooking” identity, I significantly reduced the amount of butter and cheese in the polenta itself. To me, and to Dustin – who happily gobbled it up by the bowlful, the fat was not missed, in fact, I suspect that the nearly double dose of Feta would overpower some of the sweetness that I loved so much about the corn mash. I blended the corn in my food processor, which, with its long flat blade and smooth spinning motion, were perfect for the job. If you don’t have a processor, a food mill or stick blender will work well. Just let the mixture cool slightly before processing with these tools (especially the stick blender) to keep the mixture from hopping out of the pan (or mill) and singeing your skin. I would caution against a high power blender, like a vitamix, for this endeavor. The high velocity vortex that these contraptions create may make the corn simultaneously too aerated, and even gummy.
Sweet Corn Polenta with Eggplant (Adapted from Yotam Ottolenghi’s Plenty)
1 Medium Eggplant Cut Into 1/2-Inch Dice
1-2 TBSP Olive Oil
2 TBSP Tomato Paste**
1/4 C. White Wine (Dry – I Used a Cheap Dry Chardonnay)
1 C. Chopped Fresh Tomatoes*** (You Can Use Canned If Fresh Aren’t Available)
1/2 C. Water
1/4 TSP Salt
1/4 TSP Sugar
1 TBSP Chopped Fresh Oregano
6 Ears Sweet Summer Corn
2 1/4 C. Water
2 TBSP Butter
3 Oz. Crumbled Feta (I Used a Strong Brined Feta)
1/4 C. Sour Cream
1/4 TSP Salt
Freshly Cracked Pepper to Taste
Notes: **Trader Joes sells tomato paste in lovely little tubes, like the ones that you buy anchovy paste in, that you can keep in the fridge to use as needed, no more opening cans each time you need paste for a recipe and wondering what to do with the leftovers.
*** The original recipe called for skinning the tomatoes, my tomatoes were nice thin skinned heirlooms (Brandywines, I believe) I didn’t bother with the peeling and the sauce was delicious. If you have something against tomato skins or are just particularly sensitive to their presence, cut an x in the bottom of the tomato and drop it into coiling water, as soon as the skins start to loosen at the bottom, drop it into a prepared ice bath. Proceed to peel and chop as normal (careful, peeled tomatoes are particularly wily and try to flop off of the cutting board and flee.)
To start off, place the eggplants on a paper towel lined (microwave safe) plate in a single layer. Place another sheet of towels on top of the eggplant cubes and a plate on top of that and microwave for 3 minutes. Repeat in batches until all of the eggplant has been steamed in this fashion.
Heat oil in a large nonstick saute pan (I used a 12 inch scanpan with nonstick coating) add eggplant and sear, stirring often for 4-5 minutes. Add the tomato paste and continue to cook until the tomato paste starts to form a crust on the eggplant. Stir often to prevent sticking. Add the wine and allow it to cook off before adding the remaining ingredients. Sautee for another 4-5 minutes and then remove from the heat and set aside until needed.
Place the corn in a large pot and fill with water until covered by about 1 inch. Add a pinch or two of salt and bring to a boil. Reduce to a simmer and cook for about 4 minutes. Drain the corn in a colander set inside of a large bowl. Place the drained corn in a food processor along with about a cup of the reserved cooking liquid and puree. The mixture should still look a bit coarse and gritty but with no visible whole kernels remaining. Return it to the pot along with another cup or so of cooking liquid, it should look like a potato soup consistency, we want to reduce this now, over medium low heat, until it looks more like mashed potatoes.
Once you reach a consistency you like, remove it from the heat and add the feta, butter, and sour cream. Taste and adjust seasoning with salt and pepper as needed.
Serve topped with a mound of the eggplant in the center (see photos above) and enjoy!
If tomatoes are summer’s prom queens then peppers must be the practical jokers of the produce kingdom. Allow me to explain. Peppers, or shall we say chilies, like to be the center of attention. It takes careful skill, and occasionally some real gumption in tasting raw specimen to determine their spice factor (but more on this in a moment.) And with deft hand and careful placement the home cook can teach chiles to play nice with their veggie (and occasionally fruit) brethren and serve in a complementary, rather than a starring role.
But what makes them jokers in my mind is the way that peppers can lure you into a false sense of confidence one moment, and come through with a shocking wallop when you aren’t looking. In fact, I have found that home grown peppers in particular seem to vary WIDELY in their degree of spiciness. The same pepper plant may yield an early June crop of jalapeños that are mild and sweet and then give birth to fire breathing dragons of peppers just a few weeks later.
If fact, according to the obviously unassailable source of Wikipedia (insert snarky comment here) Jalapenos can range in spiciness from as little as 2,500 to as much as 8,000 Scoville Units. What are Scoville Units you may ask? Scoville Units represent a measurement of the amount of Capsacin present in a pepper. Capsacin is a chemical compound that stimulates nerve receptors in your body producing that oh so familiar burning feeling you might experience while eating spicy foods. To hone in on just what the Jalapeno’s wide ranging Capsacin content means for us the home cooks, allow me to paint an illustration. Mild Anaheim Chiles rank around the 2,500 Scoville measure, while heady Serranos typically chime in just above the Jalapenos at 10,000 Scoville Units. So selecting a Jalapeno to use in your favorite salsa can be a bit haphazard and the same measure in cups or weight or number of chiles can illicit quite different end products.
What, you may ask, does any of this have to do with corn salad? Reader, I assure you, this is not just another one of my tangents on food education (though every day in the Briggs-Limaye Kitchen is chock full of learning experiences.) Dustin and I have been working away to diligently test recipes for posting here and in doing so took a couple takes at making this corn salad (also its sort of addictive so it didn’t really hurt that we just couldn’t stop eating it.) The first was for a small get together/cookout in our back yard. The corn I had bought was large kernel corn, we used our favorite new microwave method for cooking the kernels and steamed them 2 at a time in the husks for 3 minutes before slicing off the stalk end and shaking the kernel out (its amazing, they come out silk free and the microwaving is just enough to barely cook the corn for the salad.) The end product was beautifully sweet from the peak season corn and had a nice balanced punch from the jalapenos.
Most recently the corn we used was a smaller kernel corn that was starchier and less sweet than the first batch, the 3 minute microwaving time proved far too long for the small kernels but when we reduced it to 2 minutes our favorite cut and shake trick didn’t work quite as well as it had previously. Additionally, though we used the same number of jalapenos the end product was FAR spicier than the first round had been.
From trial and error we learned two important lessons that will hopefully make this dish a winning success in your kitchen. First, use large ears of corn, with tight rows and fat kernels. Buy the corn with the husk on as these are typically the most fresh. Second, test the jalapenos and, especially if they are local and it has been a hot dry summer, proceed with caution. You can always increase the spice level by adding jalapenos to the final dish but its darn hard to dial down the heat if you knock the heat level through the roof. If you do, however, overdo the spiciness, don’t fret. Grab a bag of tortilla chips and call it salsa, everyone will love it.
Summery Sweet Corn Salad with Jicama
1 Medium Red Onion, Approximately 1/2 lb, Cut into Small Dice
2 Jalapenos, With Seeds, Sliced Very Thinly
3 Ounces Lime Juice
1 TSP Salt
9 Ears of Corn, Preferably with Large Plump Kernels, Husks On
1/2 Of a Jicama, Cut into 1/4″ Dice
2 TBSP Avocado Oil
1 TSP Agave
1/2-3/4 Cup Chopped Cilantro
Place onion, jalapenos, lime juice, and salt in the bottom of a large bowl and stir. Set aside until needed.
Place the corn, husks on, two ears at a time, in the microwave. Cut off the bottom of the ear (the stalk end) to expose the last row of kernels fully. Grasp the corn firmly by the silk end and shake until the ear slips free of the husk. Repeat this with the remaining ears.
Check for any remaining silks before slicing the kernels from the cobs. Add the kernels to the bowl containing the jalapenos and lime and add the jicama, avocado oil, agave, and cilantro. Toss to combine well and taste for seasoning adding additional lime, jalapeno, and salt as needed.
The sheer quantity of produce that passes through our small kitchen during the course of a week can be, well, unnerving – to say the least. But somewhere between the panic and exhaustion that comes from tackling such a mountain of fruits and veggies, something odd happens. In addition to the boxes of farm fresh produce from our CSA, and baskets I bring in from the garden, we have been buying produce by the case full from whole foods during their frequent summertime sales. Maybe we are just crazy (and I think there is a good likelihood of this being the case) but this undertaking has led to important changes in the way we cook, in the way we approach purchasing produce, and in our understanding of a whole slew of fruits and veggies.
Its no wonder that our Grandmothers, and their mothers before them, were/are such formidable cooks. There is a strange intimacy that comes from taking on 25 pounds of peaches, from tackling a bushel of peak summer tomatoes, or even from trying to keep pace with an ever growing population of summer squash. In peeling, dicing, pitting, skinning, shocking, jamming, baking, roasting, charring, etc, etc… you learn the many ways in which a fruit or vegetable can be used, and discover some of the subtle flavor and cooking nuances of the specific variety. Simply as a means of creating diversity in dealing with an unending and often unchanging wealth of summer crops, the seasonal chef must adapt different techniques and apply varied flavor profiles to a given fruit or veggie. With a wealth of information at our fingertips via the world wide web we are fortunate to have an amazing array of recipes to choose from at the click of a button. Our ancestors didn’t have it so easy.
Our grandmothers and their mothers, and their mothers before them relied on cooking techniques and preservation methods passed down through generations. Since the dawn of cultivation, farmers have worked throughout the harvest season to preserve peak season bounty for the colder months. In fact, practices of freezing (in cold glacial environments), fermenting, and drying date back to 10,000-12,000 BC. Practices of curing, with salt and then oil and sugar, followed these first preservation techniques. Canning was initially developed in Napoleonic wars when the French Royalty offered a bounty to anyone who could devise a method of preserving foods for long distance transport to the battlefields. Curiously it was not until Louis Pasteur made important discoveries about microbial organisms that the French understood why the canning technique developed earlier actually functioned to prevent food decay and food-born illness.
Indeed, we in the penchant for produce kitchen have turned to food preservation from time to time to tackle an unruly crop of cucumbers or glut of okra. But some vegetables are just too tempting to put up for later use. Enter the red bell pepper – one of my all-time favorite vegetables (second only to carrots, which hold a key corner in my veggie loving heart.) The red bell is a beauty to work with. It can be roasted and cured for sandwiches, charred and diced for salsa, it makes a keen addition to hummus, and all of that is, of course, considering you can resist the temptation to bite into its sweet crunchy flesh. OK, that sounded a bit morbid – but you get the point. These are the bells of the summer ball. Right up there in the running for Veggie Patch Prom Queen with the fan favorite, the tomato.
Both of the aforementioned contenders – tomato, and bell pepper, make an appearance in this delightful summer soup. The tomatoes and bells, once charred and roasted, are pureed to a beautifully smooth soup along with roasted shallots and garlic. The result is a soup that is creamy without the addition of any dairy. Sweet with no sugar, and beautifully smoky from the roasting and hint of paprika. It is topped off with a gremolata of sorts made from summer corn, shallots and herbs that gives the soup a sweet pop of summer flavor.
Roasted Red Pepper Soup with Summer Corn (adapted from a similar recipe found on Food 52)
4 Red Bell Peppers, Cut in Half and Seeded
1.5 Pounds Heirloom Tomatoes, Tough Parts of Stem End Removed, Quartered
8 Large Unpeeled Garlic Cloves
4 Shallots, Halved
2-3 Cups High Quality Chicken Stock (Preferably Home Made) At a Low Simmer (lid to keep from evaporating)
1/4 TSP Hot Smoked Paprika
1/2 TSP Aged Sherry Vinegar
2 Ears Sweet Summer Corn, Shucked, Hairs Removed, Cut From the Cob
1 Shallot Finely Minced
1 TBSP Chopped Fresh Thyme
1/4 Cup Chopped Fresh Cilantro
Salt and Pepper to Taste
High Quality Olive Oil for Serving
Preheat oven to 425 degrees.
Place Halved Peppers in a large mixing bowl along with tomatoes, garlic, and shallots and add just enough olive oil to give a light coat. Sprinkle with salt and a few grinds of pepper, mix well and place in a single layer on a sheet pan (use 2 if too crowded.) Roast in the oven for 45-60 mins, rotating every 15 minutes to ensure even roasting. At the 45 minute mark, if the shallots and garlic appear quite browned but the peppers are not yet well charred, remove the shallots and garlic from the pan and continue roasting for the last 15 minutes, or until the tomato and pepper skins are charred.
Once the tomatoes and peppers are sufficiently charred, remove the pan from the oven. Place the tomatoes and peppers in a bowl and cover with plastic wrap to steam. Steam the tomatoes and peppers for 5 minutes before peeling them. Reserve any juices that collect on the roasting pan (if not too charred) and in the bowl.
Holding the tomatoes over the sink, remove the worst of the seeds and place them in a blender along with the red peppers. Remove any remaining peel from the roasted shallots and roughly chop. Peel the garlic and add to the blender along with the chopped shallots. Add any accumulated juices, and 2 cups of the stock, smoked paprika, and a pinch of salt, and blend until completely smooth. Taste, if too thick add additional broth as needed – remembering that the corn will be added in at the end. add sherry vinegar to taste and set aside.
Place shallot in a bowl along with the corn, thyme, and cilantro. Stir to combine. Pour soup into serving bowls and top with a spoonful or two of the corn mixture and a light drizzle of olive oil and serve.
I know I have already shared with you a bit about my love of sweet and juicy summer corn. It’s funny because I have not always been a big fan of this great North American staple. Perhaps I was negatively influenced by one too many ears of the severely over boiled and gummy back yard barbecue variety, but in my first year as member of a downtown Philly CSA I left my share of corn in the swap basket on an almost weekly basis. It was not until the end of the season when I arrived one day to collect my share that I came upon the end of the collection line to find the swap basket completely empty. I debated for several moments over leaving the ears for another taker but, as the remainder of the share was a bit sparse, I shoved the 7 ears in my bag and trudged home determined to make my glut of corn into something palatable.
As usual, when I finally battled my way through Saturday morning traffic and out of the city, I arrived home to lay my CSA bootie on the kitchen counter and started to think over possible uses for each ingredient in the trove. Part of that early August share included a block of locally produced farmers cheese, beautiful brown free range eggs, a pint of cherry tomatoes, a loaf of seeded italian bread, a bag of brilliantly verdant green beans, a small slab of thick-cut Amish Country bacon, and, of course, the 7 ears of late season Jersey corn.
As I hold as one of my primary cooking tenets that any vegetable can be made to taste good when sautéed with smokey bacon, I set about searching online for recipes that paired the week’s lancaster county porky delight with the over abundance of bi-color corn that lay in a heap on the counter. I included in my searched other veggies from the week’s share such as greens beans, and tomatoes and what appeared on my screen was recipe after recipe for an old style american classic – succotash. Now, my impression of succotash at that point in time was less than stellar, my prior experiences with the dish had been in college where the vegetable melange was likely poured straight from the freezer bag into a large vat and either boiled or steam to death. This resulted in a seemingly creative and deceptively colorful side dish, which was unfortunately totally devoid of flavor.
I decided to run with the idea anyway and cooked up a recipe for my own rendition of the classic that incorporated the week’s bounty of tomatoes and green beans. The result was very similar to the dish you will find a recipe for below. From time to time I tweak the dish by adding zippy hot peppers like jalapeños or faintly spicy and slightly smokey Poblanos, occasionally, I substitute parsley or cilantro for the basil I initially incorporated but for this meal I selected the simple sweetness of the basil and cumin scented corn mixture as I thought it would nicely complement the spicy and herbaceous steak with salsa verde from my most recent post, which accompanied this dish on the table that evening.
I’m not sure what initially made me reach for cumin when I concocted this recipe but, amazingly, it really works here. Its earthy qualities nicely balance the bright summer vegetables and accentuate the smokiness of the bacon. A strong punch of garlic rounds out the dish and propels the flavors into another dimension. Making this dish reminds me of stir-frying, in fact, I recommend cooking it in a very large cast iron skillet or, alternatively, a wok, which will be large enough to house all of the vegetables while still allowing the cook to stir comfortably.
Although all of the ingredients end up in the same frying pan, they are added at different times and thus, need to remain separate until cooking. The bacon, corn, tomatoes, and green beans can all be prepped ahead of time. The bacon should be thinly sliced and may be rendered in a large pot on the stove several hours before it is needed. If doing this step ahead remove the bacon with a slotted spoon and reserve until needed. The bacon fat should be kept and can be stored in the pan (if you’re planning to cook it relatively soon) or alternatively poured into a small heat resistant dish and chilled until needed.
At least an hour before cooking you will want to start on trimming the beans and cutting them roughly into thirds. Place these in a small prep bowl. The tomatoes should be cut in half length wise and should occupy their own prep bowl. There are many fancy apparatuses sold on the market that can be used to cut corn from the cob but I think a paring knife works just fine. Try to pick corn that have a little piece of the stalk remaining at the base and keep this on when you shuck the corn. Using the small stem as a handle hold the corn vertically (upside down so to speak, as the narrow end will be at the bottom) and slice down the length of the ear remaining fairly close to the cob. I recommend doing this on a large cutting board as the kernels have a tendency to run amok and fly of the edge of your workspace – setting out a larger space might well be a good idea. As I have mentioned in a previous post I love the frozen garlic that comes frozen in small cubes from Trader Joes but, if using fresh garlic, mince this just before cooking as allowing it to sit in the open for too long will alter the flavor.
I hope your family loves this as much as mine does, leftovers can be stored and reheated or served at room temperature as a side salad of sorts. Enjoy!
Sweet Corn Succotash with Bacon
2 TSP Cumin Seeds Toasted and Ground
6 Slices of Thick-Cut Bacon Sliced into Segments about as Wide as Your Index Finger
1 Pint of Grape Tomatoes, Halved Lenth-Wise
1 lb. of Green Beans, Trimmed and Cut Roughly into Thirds
5 Ears of Corn, Kernels Sliced from the Cob (see above for my personal method)
2 Cloves of Garlic, Minced
10-15 Large Basil Leaves, Cut into a Chiffonade
Salt and Pepper to Taste
Sauté bacon in a large cast-iron skillet or wok until fat has rendered and bacon is crisp. Remove from the pan with a slotted spoon and set aside. Do not wash pan.
Over medium heat add the garlic to the bacon fat and sauté until fragrant. Add the green beans and cumin and sauté until just slightly tender.
Add the corn and stir, followed almost immediately by the tomatoes. Sauté until just warmed.
Remove the pan from the heat and add basil. Stir in salt and freshly ground pepper to taste and serve warm.
I have spent the last few weeks not looking forward to shlepping out to Salt Lake City for an American Payroll Association conference. Firstly because it was a conference entirely dedicated to all things payroll, and secondly because it was in a city I had heard precisely nothing good about – extreme religious conservatism, polygamy, watered down beer (gasp) – I braced myself for the worst. The conference itself was approximately what I had expected, all said it was a good work experience but I am not exactly sad to know they only hold one each year. When it comes to Salt Lake City – perhaps I set the bar a bit low, but the city completely blew away my expectations. The downtown area was pretty, wide streets speckled with interesting local restaurants and a nice outdoor mall, and to top it all off the view of the mountains that surrounded the city was breathtakingly beautiful. I had the fortune of visiting some of the cities eateries with my coworkers, I was shocked to find several good micro breweries featuring peak season produce, amazingly good seafood, and creative home grown beers. But a week out of the house left me longing for home, for my bed and soft sheets, the familiarity of my apartment, and astonishingly more than anything, I could not wait to get back into my tiny little kitchen.
Saturday morning I drove down to the little produce stand next to the gym to discover signs of summer’s bounty everywhere. Melons stacked in pyramids, several varieties of eggplant, jalapenos and basil galore lined the bins beneath the tent, towards the back I found what I was looking for – corn! While not quite the local jersey corn of my dreams these ears from further south were just what the doctor ordered, nice moist husks filled with fat yellow kernels that smelled refreshingly like, well, corn (the corn you get at the supermarkets in the winter is often missing this particular corn smell.)
Bon Appetit had run an article on Shrimp in its June 2011 edition which featured a recipe for Shrimp Bisque and I was determined to adapt it to make one of my all-time favorite, guilty pleasure restaurant foods – the Shrimp Corn Chowder Bertucci’s has been running as part of its daily soup rotation. This soup is velvety with a strong shrimp flavor which is heavily influenced by a hearty dose of homemade shrimp stock – peeling the shrimp may be a bit fussy but its well worth the effort. The early season sweet corn is excellent in this dish as its summer sweetness rounds out and balances the salty shellfish broth. Don’t bother to buy shrimp larger than a standard medium (around a 35 shrimp/lb count) as they will be partly chopped and partly pureed when they make their debut in the final dish. I love to top this dish with roasted Poblano peppers and cilantro for an extra kick and hint of freshness.
Shrimp Corn Bisque
2lbs Medium Count Shrimp (Shells On, Heads On If You Can Find Them) Peeled and Deveined – Heads and Tails Reserved
5 TBSP Unsalted Butter
6 Stalks Celery, 4 Chopped to 1/4″, 2 Chopped Into Thirds
4 Carrots Chopped to 1/4″ Rounds
1 Large Onion Diced
2 Cloves Garlic Minced
3 Bay Leaves, Divided
4 Sprigs Thyme
5 Stems Parsley
3 TBSP Tomato Paste
1/2 Cup Long Grain White Rice
1/2 Cup Scotch or Vodka
1/2 TSP Cayenne Pepper
4 Ears of Corn Shucked, and Cut From the Cob
1/2 Cup Heavy Whipping Cream
Juice of 1 Lime
1/3 Cup Chopped Cilantro (plus additional for garnishing)
Roasted Poblano Peppers, Diced (optional)
Melt 1 TBSP Butter in a large stock pot over med-high heat. Sautee shrimp shells in butter, stirring frequently, until golden (about 4 mins) add 10 cups water, 2 bay leaves, and celery (the celery that you cut into thirds) bring to a low boil and reduce to simmer for about 25 mins or until broth is very fragrant and tastes shrimp-y, add salt and pepper to taste.
Place a fine strainer over a large bowl in the sink and strain solids from broth and set broth aside. Discard solids.
Rinse stock pot and place back on the stove over high heat. Add 1 TBSP Butter, add half the shrimp to the put and sautee until the center is just white. Remove shrimp from pot and space out on a place to cool. Add one more TBSP butter to the pot and repeat the process with the other half of the shrimp.
Reduce heat to medium and add onions, carrots, and celery and sautee until translucent, add garlic, remaining bay leaf, thyme and parsely and sautee for 3 mins more. Add tomato paste and rice and sautee for 3 mins. Remove pan from the heat and add liquor, place back on the stove and turn heat up to high and boil until the liquor has almost evaporated. Add stock back to pot, bring to a boil and then reduce to a simmer for 25 mins. In the meantime chop half of the shrimp into small, bite-sized pieces.
After 25 mins remove pot from the stove and puree the soup in a blender with cilantro, and the 1/2 of the shrimp you left whole. Return to the pot and add cayenne and cream. Add corn and simmer 5 mins. Add chopped shrimp and lime juice and taste for balance, add salt and pepper as needed.
Serve topped with cilantro and diced roasted poblano peppers.