Corn consumption is rich in family and cultural traditions. Do you use butter and salt? Do you use your knife to apply butter, or do you get up close and personal with it, rolling the cob right on the butter slab? Do you use those little corn holder tines that go in the ends of the corn? (And are they cute – like little cows or yellow plastic cobs with smiley faces?) Or, in your family, do you just grab it and hold it? (And sometimes yell “Ouch”?) There are five ways that I like to cook corn. And I don’t mean frozen corn. I mean the tasty, pick-it-up-from-the- road-side-stand sort of corn that makes living in farm country great. Boil It: This is the traditional way and it is pretty darn good. Don’t add salt when you boil it—adding salt will take out the sweetness. Shuck the corn right before cooking and boil for about 15 minutes. Steam it: Husk it and steam for about 20 minutes. Roast it: Leave the husks on and toss it on your barbeque for about 25 to 30 minutes. Or, remove the husks and toss it on the BBQ for about 15 minutes. I baste it with butter at the end. The kernels brown a bit. Yeah, this one is my favorite! Off the Cob: Cut the kernels off the cob and include in any stir-fry dish or freeze for the winter. Microwave it: Leave it in the husk and microwave for 10 to 15 minutes or until it is steamy inside. Corn is the perfect food to microwave, with its built-in splatter-shield! However you make it, fresh corn says summer....
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I love cooking food from the CSA (community supported agriculture) box I get each week. Here’s a video and recipe for my breakfast. It was delicious! 2 Tbsp diced onion 4 radishes, sliced 4 shiitake mushrooms sliced 3 stalks asparagus, sliced 2 eggs 2 heaping Tbsp grated Reggiano parmesan cheese 2 Tbsp sour cream 1 Tbsp chopped cilantro ...
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I just spent 10 days in Texas with my 98-year old grandfather, Bubba. “Bubba?” you ask. Yes,that’s what we call him. It’s a nickname he got many years ago when his sister couldn’t say brother. I was in Texas because Bubba recently spent some time in the hospital and I needed to visit him and the rest of the family.
Since we were eating out a lot I got to have some pretty tasty Texas-style food. The Tex Mex Chile Rellenos and BBQ brisket were good, but by far my favourite–for culinary and sentimental reasons–was a nifty little corn tortilla sandwich called a “Chihuahua.”
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I have an almost illogical love of raw foods. Something about the simplicity of the food arouses my food passions. A few years ago I made my family crazy by feeding my family raw for a month. I stopped because everyone started making excuses to eat somewhere besides our home.
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Last night I found a way to make Low-carb tacos that worked for us. I love the flavor of tacos but I don’t always want the carbs and the fat from traditional tacos. These gave me the flavor of a taco without the shell. I loved them and wanted to share them with you.
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My kids don’t always like spicy salsa. This is a great condiment for eggs or Lettuce Tacos or anything that needs some added flavor. The shredded jicama makes it look like cheese and for my brain that makes my Lettuce Taco taste better.
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