Archive | August, 2015

Fresh Corn Casserole

18 Aug

Corn pudding

Fresh corn is everywhere these days, from farmers’ markets to your local supermarket. In many states, including Michigan, it’s local produce — fresh and delicious — and a great buy at this time of year.

Here’s a good recipe for fresh corn if you want to do something besides eat it off the cob (which, honestly, I think is the best possible thing you can do with fresh corn).

Save the recipe to use again when corn season is over; it’s also fine with frozen corn.

Serve it as a main dish with a nice salad for a luncheon or light supper, or as a side dish with grilled fish or (if you’re not a kosher-keeper) chicken.

Ingredients:

2 cups fresh corn kernels (4 or 5 ears)
1 stick butter, melted
2 eggs
1 cup sour cream
1 cup diced Monterey Jack cheese
½ cup cornmeal
1 small can diced green chilies
1½ tsp. salt

Directions:

Preheat oven to 350 degrees.

Butter a 2-quart casserole dish.

Puree 1 cup corn with melted butter and eggs in a blender or food processor, or use an immersion blender.

Mix the remaining ingredients in a bowl. Add the pureed mixture and blend well.

Pour into casserole and bake, uncovered, for 50 to 60 minutes until puffed and golden.

Cut into squares or wedges to serve.

Serves 8

Tahini Roasted Cauliflower

11 Aug
Roasted cauliflower with tahiniI’ve never been a huge fan of boiled or steamed cauliflower, but I love this vegetable when it’s roasted. Roasting makes it slightly sweet, with a crisp outside and a tender interior.
Here is an easy recipe I got from Cooking Light magazine. You can find tahini (sesame paste) at a Middle Eastern grocery store if your local supermarket doesn’t have it. Note that the tahini tends to separate in the jar, so be sure to stir it well before measuring it out.
The tahini flavor is mild, and the capers, lemon juice and red pepper give it just a little zing.

Ingredients:

1/3 cup tahini
2 tablespoons drained capers
2 tablespoons extra-virgin olive oil
3/4 teaspoon crushed red pepper
6 cups small cauliflower florets
Cooking spray
Half a lemon
1 tablespoon chopped fresh parsley
1/4 teaspoon kosher salt
Additional crushed red pepper (optional)

Directions:

Preheat oven to 475°. Combine tahini, capers, olive oil, and 3/4 teaspoon crushed red pepper in a large bowl, stirring with a whisk. Add cauliflower florets; toss to coat. Arrange cauliflower in a single layer on a foil-lined baking sheet coated with cooking spray. Roast 15 minutes, stirring halfway through cooking. Remove from oven; squeeze juice of lemon over top. Sprinkle with parsley, salt, and, if desired, additional red pepper.
Serves 4 to 6