Chunky Honeycrisp Applesauce

Tweet

 I got a bucket of hurricane Irene apple seconds.  They were all Honeycrisps. I felt like I hit a home run!

Needless to say I pounced on these jewels.  They had dings and a couple of bumps but no bruises.  Even if they had bruises I still would have bought them to make applesauce.  Homemade applesauce is one of my favorite fall treats.  It is great for breakfast, a side dish for dinner, snacks and a fabulous ingredient for applesauce cake.  I really haven't found the perfect applesauce cake, maybe you guys know of one?!

Pomegranate Molasses

Tweet

 I love taking short breaks because you can't do everything, all the time.  This has always been my way no matter how much I love something.  Time to refresh.  Sometimes other stuff just needs to get done.  Dust bunnies aren't as cute as they sound.

Cooking and photographing the food can be a challenge sometimes because aspects of the process does not work out - such as . . .

• the food doesn't look right or I screw something up like forget a main ingredient (who does that!), 
• dark gloomy clouds pop up out of nowhere in the middle of a photo shoot and change the lighting to dismal grey and dungeon dark,   (note pic above)
• cats that are completely energized by the cooler weather are shooting and flying across the room playing under and over the props without a care for what I might be trying to achieve, 
• or the pressure is on because there is a hungry mouth repeating "are you finished yet? can I have some? please I have to leave soon!  I'm hungry." 

Zucchini Olive Oil Cake with Crunchy Lemon Glaze

Tweet

Here is an Italian cake that I ran across in my internet travels.  I was completely intrigued by using olive oil in a cake.  Olive oil is not usually used in for baking in American cakes and I was hesitant even though it is a staple in my kitchen and use it daily.  It is commonly used in Italian cakes and given the abundance of zucchini this summer and my quest to use it in as many new ways as I can come up with, I could not resist sharing this recipe with all who still have zucchini in their kitchen.  I know,  I know - enough of zucchini, but this cake was just too good to pass up!

Okra, Two Delicious Ways

Tweet

Okra is a vegetable that falls into one of three categories of love it, hate it or what the heck is it?  People who don't like it mention its sliminess and people who love it usually grew up with it.  Those who don't know what it is probably did not grow up in the south.  I fall into the category of "I grew up with it" and love it. Okra is a vegetable that originated in Africa and grows in more temperate climates such as the southern United States.  For me it is hard to choose a favorite vegetable dish, but if I had to it would be my Granny's fried okra.  I grew up going to my grandmothers house for Sunday dinners and I always had creamed corn, fried okra, corn bread, cantelope (during the summer) and black eyed peas.  I never wavered on this, ever.  My grandfather had a garden and a large freezer the size of most people's back porch.  It was always full at the end of summer and lasted throughout the winter with plenty to share with family and friends.

Sweet Corn Pancakes

Tweet

Corn pancakes made with fresh corn. Doesn't that sound like the perfect summer breakfast dish?  Where I live people are poised and ready for that first plump, sweet ear of corn and if the weather permits, we have fresh corn through September.  I grew up preferring white corn and white cornmeal and felt yellow corn was inferior.  When I was younger I was told that white corn was for people and yellow corn was for the animals.  Now I know that is just silly.  They taste very different and it is really just a matter of preference.  White corn such as silver king is sweet and delicate whereas yellow corn varieties such as the hybrid mirai  are firmer, sweet and has more of a corn taste.  There is also bi-colored corn that is a bit of both worlds.   These days I enjoy them all.  The only animals I need to feed are my family and they readily line up for fresh corn any way they can get it, grilled, boiled or creamed.

Creamed Corn with roasted peppers

Tweet

 White corn was used for this dish, probably Silver King.

Fresh corn is best grilled or boiled on the cob, seasoned with butter, salt and pepper.  Maybe some lime, pure chili powder and cumin might make an appearence!  There are other seasonings that enhance the simple deliciousness of corn but in my opinion, it is always best to keep it simple, quickly cooked and a few ingredients.  This year, because of the lack of rainfall in the northeast, corn was not at its best at the start of the season.  Some of the first corn I purchased at the market was small, dry and some of the kernels were hollow.  Not too promising.  Thank goodness, rain came and corn, along with other produce, improved.

When growing up, we hardly ever had corn on the cob.  It was always creamed corn.  Now I wonder why?  It probably is a uncomplicated reason like it is just how my Granny and Mom did it.  But now in my house the first corn on the cob is a seasonal event.  After a while of indulging on fresh corn on the cob, it is time to move on!  Now comes the creamed version along with the process of freezing portions to use through out the year in some of my favorite recipes. 

This recipe is way too ridiculously easy except for cutting the corn off of the cob.  That is always a pain.  Shucking the corn is a little messy which I do outside or preferably at the market where I buy it because they compost it.  If I am going to shuck, cut and prepare corn for creamed corn then doing extra for freezer storage kills two birds with one stone. I will reap the reward later!

For Creamed Corn:
makes a good amount  or 8 - 10 servings

2 tablespoon butter
2 tablespoons flour
1/4 cup milk, whole is preferred but 1% to half and half will work.
1/2 teaspoon kosher salt or to taste
fresh ground pepper
4 cups of corn kernels (exact measurement not necessary), about 6 ears corn

1 to 2 roasted poblano chilies, roasted green New Mexico chili  or roasted red pepper
     (optional, canned whole roasted chilies work well here)

In a large saucepan, melt the butter over medium high heat.  Add the flour, stirring constantly for about a minute.  Add the milk in a steady stream, constantly whisking.  Add the corn, roasted pepper (if using) and salt after the milk has thickened and the roasted pepper.  Simmer for a couple of minutes until the corn is slightly cooked.  Salt and pepper to taste.

Notes:

• Milk.  The higher fat milk used will produce a thicker, richer end result.  Alternatively for a truly indulgent creamed corn, 1/4 to 1/2 cup of heavy cream can be used in place of the butter, flour, and milk.  Just heat the cream,  add the corn, simmer until you like the consistency and season.
• You might ask what do I freeze corn for?  Mostly for three different dishes:  it is a delicious addition to cornbread, cornmeal pancakes with whole corn (it is just not the same without it) and corn pudding for Thanksgiving.