Ever wrap corn on the cob in foil and roast it over hot coals? Tasty.

Giovanna wrote:

I'm stoked, I just saw corn for sale. I love corn. There's a particular kind, taber corn, that's big here, but winter has lingered so long I dunno what kind of crop we're going to get this year.

I always want to get so ambitious with corn, but nine times out of ten, I end up with corn on the cob, or corn soup of some kind. Hah. I used to boil the corn to eat it on the cob, but man the oven is way better.

(What is this cyser? A kind of mead what what?)

It's like if a mead and a cider had a baby. It's not as sweet as I find most meads to be, but it's lighter than some of my favorite ciders. We're particularly fond of Zombie Killer, which also has some cherry flavors. Also among the other victims of the night were McKenzie's Original and Black Cherry Ciders, both of which I enjoyed immensely.

As for corn, my dad will sometimes make a sort of relish with it, usually consisting of roasted corn, red peppers, sweet onions, garlic...and probably a couple other things. It's pretty delicious.

Edit: Oh, and I'm making fish tacos tonight! So we'll see how that goes. Could be tasty. Could be a culinary abortion. We'll see!

Last edited by MissMocha (05-21-2014 05:19:25 AM)

Giovanna wrote:

MissMocha wrote:

fish tacos

MissMocha wrote:

abortion

Well now that was just in poor taste.

Your face is in poor taste.

Joking aside, they weren't bad, although I do think the marinade/sauce was definitely lacking since I didn't have tequila on hand. Oh well.

I finally finished the positively GIGANTIC zucchini that my grandmother graciously supplied from her vegetable garden. It was the best gift ever, that thing could feed 8 people.
I grated the final quarter into strips, fried a chopped onion on olive oil, added the zucchini, salt, peper and some dried parsley, simmered that for 10 minutes, chopped a clove of garlic into it, and then added a touch of cooking cream when it was all done. The mix went on top of al dente cooked pennette rigate. Divine.
I probably shouldn't be this excited, but as I was completely and utterly useless in the kitchen mere months ago, I revel in every little achievement.

We grill our corn in the husk because it's the cheapest and easiest way to do it!

The only problem with grilling corn is that you will NEVER be satisfied by any other kind of corn on the cob. It ruins you.

I had a good time cooking for the first time in about an age this week, so I feel like bragging about it.

Monday I made pumpkin soup.  I didn't do it strictly from a recipe- I like more spice than most people, so it wouldn't even be terribly helpful, though I did look up procedure and found that most versions have a common base of "sauté onions and garlic, add pumpkin, spices, and broth, puree, continue to heat, add cream".  As far as seasoning, I could've stuck turmeric or something in it and just called it curry, but it could've used a little more of everything plus some extra cinnamon and ginger.  Also, the tanginess from the dollop of greek yogurt I added along with the cream wasn't a great addition.

Tuesday I was going to do fish, but we'd had it around too long.  I did pasta instead, and if you've got the stuff lying around, I would actually recommend trying this:

- rotini, maybe like a cup?  I dunno, pasta amounts are a lottery
- kale, about 6-7 leaves
- turkey Italian sausage, 2 sausages (I used cheap Costco sausage, it's flavorful but a bit dry, this was a good dish for it)
- canned sun-dried tomatoes, a scoop
- garlic, one clump (I'll probably have to turn in my foodie card, I use canned rather than fresh)
- onion, about a half
- chicken broth, 1/3 can
- white wine, a splash
- olive oil, a couple of dashes
- parmesan cheese, a couple fingerfulls

1. Start the water for the pasta.
2. Brown sausage
3. Chop onion, fairly fine but not quite minced, and sauté in a large pan with olive oil (I did it in the same one with the sausages, I dumped it early to cool the pan down).  When it's about half done, add the garlic.  This is essential for canned garlic, sautéing it with the onion takes the bitterness off.
4. Wash and chop kale.  I pretty much shredded it, but it might clump less if it's coarser.  I don't know.
5. Stick the pasta in.  Maybe earlier.  Whenever you notice the water boiling, really.
6. Add kale to the pan, and pour wine and chicken broth over it.  Cook until it's cooked, pretty much.  Add sausage and tomatoes.
7. Sprinkle some cheese on top, and stir the pan.  The cheese thickens the braising liquid to make it more of a proper light sauce.  Reduce heat on the pan.
8. The pasta should be about done.  When it is, drain it and add it to the pan.  Toss.  Serve with more cheese.  Enjoy.

It's kind of loosely based off a dish with chicken and spaghetti, with which it shares maybe one or two ingredients.  It was pretty much just off the cuff- I'd been planning earlier, since the fish thing wasn't exactly a shock, otherwise I would've found out after having served it already- and it was a matter of "okay, what do we have, what can I stick with that, what's a good preparation for that and how can I work it into an actual meal?"  Can't say I've ever thickened a sauce with parmesan cheese before, but it worked.

One thing I've got to say, I remember when I used to have a hell of a time doing basic stuff with cooking.  Like, I think it took me about an hour to sauté onions one time.  And now I can stick different techniques together and, for one, know that I'm actually using that technique, not just throwing something in a pan and sticking a fancy label on the process, and, for two, come up with something that tastes good, and isn't just technically edible.

BUMP

This is currently in my oven. https://lentzedlife.wordpress.com/2013/ … asta-bake/

There is also half a bottle of Gewurtztraminer in my fridge.

I don't know what I'm doing tonight, but last week I did boneless leg of lamb, roast asparagus and acorn squash with brown butter.

I should've bought an Argentine malbec for the wine pairing. That would've gone really well.

Cubed pork, thick-sliced carrots, corn, honey, little chopped onion, sage, black pepper, chives, dried red chili, slice of dried lemon, bring to boil, simmer low for ages. Two sprinkles of salt as necessary. Crack an egg over it and stir. Thick noodles at the end, so they soak it up but don't go mushy.

I little bit overkill, but two bowls and you feel like you've been some place.

This thread makes me hungry.

Trying to clear out my pantry for a good old fashioned restocking, so tonight's dinner issssssssssssssss:  Some beans I cooked two weeks ago that turned out to be way too many beans and holy hell so many, many beans, spiced up with cayenne and chili powder and served with scrambled eggs, fat free cheese and sauteed onions on some (truly awful) gluten free tortillas. 

I am running out of ways to bean.

Made some cashew butter to smother my apples with

Potatoes, carrots, wood ear mushrooms, bell peppers, seaweed, celery, gently heated in salt, cumin, and ginger. Added some frozen lamb and corn dumplings, some black pepper, and turned up the heat.