What's Cooking (Take Two!)

[Robin Garr]

Thai-style red curry with cauliflower and tofu.

Is it the camera? My monitor? Why does that look like Thai yellow curry to me? My red curries are vibrant red.

Because I didn't have any tomatoes? It's red-curry seasonings, though.

Because I didn't have any tomatoes? It's red-curry seasonings, though.

Huh. I don't know that I've ever used tomatoes, just (red) chilis. Go figger. Sure yours was excellent...for a pale red curry

Thai green curry for dinner last night.

-Paul W.

We had zucchini blossoms stuffed with herbed ricotta earlier in week, had more blossoms and wanted to do something different. Found a pasta recipe- saute onion/celery/carrot, add quartered blossoms and saffron, then add a lot of chicken broth (incrementally, like risotto) so it reduces to more of a glaze. Temper an egg with pasta water, sauce goes over pappardelle. Quite delicious, though not as visually beautiful as full blossoms (especially with my photography)
.

pappardelle w squash blossoms and saffron.jpg

Dale, that sounds really interesting. I have no access to squash blossoms anymore (I think) but, when I did, all I ever knew to do with them was stuff them.

So we were on our way to the farmer's market this morning to get a well brought up chook, amongst other things, when himself executed an unexpected u-turn and pulled over. Huh? Then I saw why.

So tonight we are having wild mushrooms (saffron milk caps) cooked in the oven with EVOO, garlic, parsley and Parmesan with toasted wood fired spelt sourdough. And maybe a garnish of crispy bacon, our home cured and smoked. Not cursed bacon as predictive text would have it!

If I could figure out how to reduce the size of the photos I took on my iPad (new toy) I could show them off.

[Robin Garr]

If I could figure out how to reduce the size of the photos I took on my iPad (new toy) I could show them off.

I have an iPad, Barb. I'll dig it out later and try to come up with an easy solution for you.

I don't know why I never thought of this before.

Every year around this time, when you can get half a dozen ears of corn for a buck, I always load up. Aside from the kernels, one of my favorite things to make is gallons of corn stock from the cobs, a few leaves, and some silk. I freeze a lot of it and dole it out throughout the year to enhance anything from sorbets to chili to bread, and lots in between.

Last night I was rooting around in my cupboard trying to figure out what to make for dinner when I spotted a neglected half bag of course ground corn meal in the back, and it was like a lightning bolt hit me. My god - why had I never thought to make polenta with corn stock?? D'oh!

So I did, and man oh man. Talk about upping the CQ (corn quotient)! I can't believe this obvious pairing escaped me all these years.

Anyway, it came out great. Normally I finish polenta with some grated parm or romano, but I skipped it this time so the pure sweet corn flavors wouldn't be muted. I set out a pan of Shrimp Oreganata on the side, rather than spooning it over the top, too. The combo was excellent.

Lol...I was determined to save some to be made into fried polenta with maple syrup the next morning, but....

* burrrrrrp *

Oh well. Maybe next time

...Last night I was rooting around in my cupboard trying to figure out what to make for dinner when I spotted a neglected half bag of course ground corn meal in the back, and it was like a lightning bolt hit me. My god - why had I never thought to make polenta with corn stock?? D'oh!
So I did, and man oh man. Talk about upping the CQ (corn quotient)! I can't believe this obvious pairing escaped me all these years....

Not similar, I realize, but I've been upping the CQ for many years. I substitute a can of creamed corn for the milk when mixing Jiffy Corn bread. Then, I spoon it on top of a cast iron skillet of chili and bake until browned and serve wedges of the "corny" bread with the chili.

]Not similar, I realize, but I've been upping the CQ for many years. I substitute a can of creamed corn for the milk when mixing Jiffy Corn bread. Then, I spoon it on top of a cast iron skillet of chili and bake until browned and serve wedges of the "corny" bread with the chili.

I have to admit, it's been many years since I've used either a can of corn or a box of cornbread mix (in fact, I'm not sure if I've ever even tried the latter at all). Are they any good, Howie? Are they high enough quality now that I'm wasting my time making both by hand?

So we were on our way to the farmer's market this morning to get a well brought up chook, amongst other things, when himself executed an unexpected u-turn and pulled over. Huh? Then I saw why.

So tonight we are having wild mushrooms (saffron milk caps) cooked in the oven with EVOO, garlic, parsley and Parmesan with toasted wood fired spelt sourdough. And maybe a garnish of crispy bacon, our home cured and smoked. Not cursed bacon as predictive text would have it!

If I could figure out how to reduce the size of the photos I took on my iPad (new toy) I could show them off.

Good eyesight on that man!

One thing that I know will shrink pictures is to email them to myself. My Android phone asks me if I want to send the picture full size, or reduced to 70% or 50%.

Home-cursed, indeed, tell the &%^$# device to *&#$% and **#%!@ in its %$&&@#.

[Robin Garr]

One thing that I know will shrink pictures is to email them to myself. My Android phone asks me if I want to send the picture full size, or reduced to 70% or 50%.

Yes! iOS does something similar. Maybe four size options - Original, Large, Medium, Small, but same idea. Worth a try, Barb.

I have to admit, it's been many years since I've used either a can of corn or a box of cornbread mix (in fact, I'm not sure if I've ever even tried the latter at all). Are they any good, Howie? Are they high enough quality now that I'm wasting my time making both by hand?

This dish is the only thing I buy either for. It makes for a quick and simple comfort food. Try the cornbread! It's only 79 cents a box. If you don't like it, no big deal. And a can of creamed corn is even less. I made this frequently when the kids were young and living here. I know there are corn bred purists who would look down their noses at me. On occasion I will buy frozen, whole kernel corn, but one of my weaknesses is fresh corn-on-the-cob from the stand up the road from me. I was hoping to get some for a BBQ I'm hosting on Fathers' Day, but I just found out they won't have any until early July. So, I'll have get it from the supermarket, shipped in from out of state.

Howie, I gotta ask... corn bread sweetened or not?

Howie, I gotta ask... corn bread sweetened or not?

Just what's in the mix - contains sugar.
http://www.jiffymix.com/product.php/12/Corn_Muffin_Mix

This dish is the only thing I buy either for. It makes for a quick and simple comfort food. Try the cornbread! It's only 79 cents a box. If you don't like it, no big deal. And a can of creamed corn is even less. I made this frequently when the kids were young and living here. I know there are corn bred purists who would look down their noses at me. On occasion I will buy frozen, whole kernel corn, but one of my weaknesses is fresh corn-on-the-cob from the stand up the road from me. I was hoping to get some for a BBQ I'm hosting on Fathers' Day, but I just found out they won't have any until early July. So, I'll have get it from the supermarket, shipped in from out of state.

Thanks Howie, I'll give it a shot! I hope your "shipped in" corn works well for you. Good luck

Thai mahogany fire noodles tonight.

-Paul W.

Sunday dinner:



#MarriedTheIrishGirl

[Robin Garr]

Sunday dinner:

Glad to see you're filling up with green leafy veggies and unrefined grains.

Sunday dinner:

Glad to see you're filling up with green leafy veggies and unrefined grains.

For a spectacularly over-achieving NYC-area potluck jeebus I assigned myself to the Vegetable Patrol. (Folks who were able to confirm their attendance early had already said they were bringing copious meats and breads.)

So, Friday night I got into the kitchen and made:

• Cucumber and Coconut Salad - sounds like a weird savory offshoot of ambrosia but this was tremendously popular: crunchy, cool, just a touch sweet and a touch tangy
• Korean Cucumber Pickle - the usual flavor palette of rice wine, sesame oil, and soy sauce, I punched it up with a few toasted Sichuan peppercorns... and it was still blah
• Creamy Baked Onions - I laid my hands on real Vidalia onions for this, simmered in water then baked in cream with bay leaves, I thought it was interesting but only a few people even tried it
• Creamy Chanterelle Sauce -- can't go wrong with mushrooms cooked in cream and cognac, I used half morels and half hedgehogs, I was amazed that there were leftovers!
• Carrot Confit - the other big favorite, heirloom carrot sticks flavored with garlic, thyme, and lots of lemon, simmered on low heat for 2.5 hours in duck fat, mmm
• Portobello Mushrooms Stuffed with Tomato and Olive - when all is said and done, a lot like little pizzas, which is fine but I was somehow expecting something more "brunch"

And, tonight, with the leftover mushroom sauce, I made "Jeebus Tartiflette": warmed up the sauce and poured it over pan-roasted Yukon Gold smashies. My arteries may never unclog but I'm gambling on the health benefits of the chianti I drank with it to pull me through.


Jeff

Leftover morels? Surely not.

The carrot confit sounds like an amazing idea. Might do that next week - low on duck fat, but Betsy is doing breast with grapes over purslane tomorrow which will yield a bit, and I have some olive oil/duck fat from confitting when I was low on fat. Hopefully we'll have some cool nights like last few- I hate long cooking if AC going.

I was happy with a "use up what is in fridge" Thai-ish curry last night. Sweated onions, lemongrass, birdseye with turmeric and ginger, sauteed pressed tofu with curry powder, added zucchini, green beans, tomato, (steamed) kohlrabi, red pepper, then added end of jars of both green and red chili paste, and coconut milk.

[Robin Garr]

The carrot confit sounds like an amazing idea. Might do that next week - low on duck fat ...

I'm all over that idea, too, Dale, and I'm thinking that either olive oil or ghee ought to work as an animal-free alternative.

[Robin Garr]

olive oil or ghee ought to work as an animal-free alternative.

PS: Yeah, I know. Butter comes from cows. But if it's good enough for Hindus, it's good enough for me.