I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.
The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.
The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.
Ina Garten’s Chipotle Parmesan Sweet Corn
Yield: Serves 6 to 8 as a side dish
6 tablespoons (3/4 stick) unsalted butter
1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
1/4 tsp chipotle chile powder
Kosher salt and freshly ground black pepper
freshly squeezed lime juice from 1 lime (about 2 T)
1 T freshly grated Parmigiano Reggiano cheese
Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
Off the heat, stir in the lime juice and Parmesan.
Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.
Martha Stewart’s Mexican-Style Corn with Citrus Cream
Yield: Serves 4 to 6 as an appetizer
8 ears corn, husked and silks removed
1/2 cup light sour cream
1 T fresh lime juice
pinch or two cayenne pepper
1/4 tsp chili powder
1/4 cup minced cilantro, or more, to taste
coarse salt and freshly ground black pepper
1/4 cup crumbled cotija or goat cheese
tortilla chips, for serving
Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
Combine the corn kernels with the sour cream mixture.
To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.
Note: This dish can be served warm or at room temperature
This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.
This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.
Yield: 4 to 6 servings
3 T extra-virgin olive oil
1small to medium shallot
2 T capers, chopped, plus 2 teaspoons caper brine
zest of one lemon (about 1 tsp)
1 T freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3medium zucchini or summer squash (6 to 7 ounces each), or a combination
1/3cup shaved Pecorino-Romano cheese
1/4cup torn fresh basil, plus more for garnish, if desired
1/4cup chopped flat-leaf parsley, plus more for garnish, if desired
1/3cup roasted salted almonds, chopped
In the bowl of a mini food processor, mince the shallot and garlic.
Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
Just before serving, season the zucchini with salt and pepper and toss to coat.
Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.
I love using a rotisserie chicken short cut to make a delicious weeknight meal. This sauce in this wonderful dish reminds me of another one of my favorite weeknight dishes using gnocchi.
It was recommended to eat this meal with crusty bread to sop up the sauce (yum!) so I made Portuguese rolls– a great choice. 🙂 I also served it with roasted potatoes which was completely unnecessary, but pleased my husband.
This recipe was from From COOK90: The 30-Day Plan For Faster, Healthier, Happier Meals By David Tamarkin, via Bon Appétit. Fabulous!
4 oz bacon (about 4 slices), sliced crosswise ¼” thick
2 shallots, thinly sliced
⅓ cup dry white wine (I used Pinot Grigio)
4 garlic cloves, finely chopped
2 tsp finely chopped rosemary
1 14.5-oz. can diced tomatoes
1 cup chicken stock, plus more, as desired to adjust sauce consistency
½ tsp Kosher salt
¼ tsp crushed red pepper flakes
1 rotisserie chicken, cut into 8 pieces (breast meat halved)
1 bunch curly kale, ribs and stems removed, leaves torn into bite-size pieces (I used a 10 oz bag of kale)
crusty bread, for serving, optional
Heat oil in a large Dutch oven or skillet with a lid over medium. (I used a large enameled cast iron pan.) Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8–10 minutes.
Add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute.
Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil.
Nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5–7 minutes. (I added the kale in 2 batches, adding the second layer after 5 minutes.)
Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.
I am in love with kabocha squash- it is just so creamy and sweet. This dish may be the ultimate autumn casserole. It was a little bit involved to prepare but the results were worth every minute.
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I slightly modified the proportions and method. Fabulous!
4 to 6 servings
1 small to medium kabocha squash
7 large garlic cloves
3 6-inch-long rosemary sprigs
½ cup heavy cream
freshly ground black pepper
1 bunch Tuscan kale (I used a 10 oz bag), ribs removed and torn into 1-2″ pieces (about 8 cups)
2 medium shallots
1 pound fresh pork sausage, such as sweet Italian (about 4 links)
2 cups crumbled cornbread, from a 6×4 inch piece
2 T unsalted butter
1 T olive oil
Bake cornbread. (I used Trader Joe’s Cornbread Mix.) Set aside to cool.
Position a rack in center of oven; preheat to 400°, preferably on convection.
Cut off stem end of kabocha squash and rest on cut side. Cut squash in half. Scoop out seeds and stringy innards with a spoon; discard. Cut squash into 1″-thick slices. Using your knife, slice off the tough peel and layer of light green flesh beneath.
Smash the garlic cloves with the side of the knife and remove peel.
Combine squash, garlic, rosemary sprigs, heavy cream, and ¼ cup water in a medium saucepan. Season generously with salt and pepper and bring to a gentle simmer over medium heat. Cover pot and reduce heat to low. Simmer until squash is tender and easily mashes when pressed with the back of a spoon, 20-25 minutes.
Meanwhile, grasp stem end of each kale leaf. Starting at stem, slide your other hand along length of leaf to strip leaves. Repeat with entire bunch; discard stems. Tear leaves into 1″–2″ pieces (you should have about 8 cups).
Peel 2 shallots and thinly slice crosswise.
Use the tip of your knife to prick the sausages all over in several places.
Crumble cornbread into coarse crumbs (you should have about 2 cups).
When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Transfer entire mixture to a medium bowl (reserve saucepan) and mash with the back of a spoon or a potato masher until no distinct pieces of squash remain. Season with salt and pepper.
Wipe out pot with paper towels and heat over medium. Add butter and heat until melted. Add shallots and cook, stirring occasionally, until translucent, about 4 minutes.
Add kale to the pot, a couple of handfuls at a time, stirring to wilt between each batch, and cook until leaves are dark green and wilted, about 3 minutes; season with salt and pepper.
Transfer to kale to the bowl with squash, then fold to incorporate.
Heat the olive oil in the same saucepan over medium and add sausage. Cook, turning once, until browned on both sides (they won’t be cooked through), about 6 minutes. Transfer to cutting board and let cool for a few minutes (reserve saucepan again and do not pour out fat from sausages–you’re going to use it one more time).
Meanwhile, using a rubber spatula, scrape squash and kale mixture into a shallow 2-qt. baking dish and smooth top. (I coated the baking dish with cooking oil spray.)
Cut sausages crosswise into 2″ pieces and nestle into top of squash mixture, spacing evenly.
Heat the drippings remaining in the saucepan over medium and add cornbread crumbs. Cook, stirring, just until crumbs are evenly coated in fat. Scatter cornbread crumbs over squash mixture; season with more salt and pepper.
Bake gratin until crumbs are toasty and brown and sausages are cooked through (you can insert an instant-read thermometer into center of sausage to check if registers 140°, or just cut into one with a knife), about 15 minutes.
I have made this simple and full-flavored dish a couple of times recently. It’s a crowd pleaser in my house.
This recipe was adapted from The New York Times, contributed by Mark Bittman. According to the article, Jean-Georges Vongerichten learned how to make this recipe from the chef Paul Bocuse, who popularized it at La Mère Brazier in Lyon, France.
I decreased the oven temperature, used shallots in the sauce and scallions as a garnish. I kept all of the drippings to make the sauce and omitted the water and butter in the finished sauce. The extra sauce was wonderful drizzled over roasted potatoes and sautéed greens.
Yield: Serves 4 to 6
2tablespoons olive oil
13-pound chicken, cut up for sautéing
coarse salt and freshly ground black pepper
¼cup minced shallots (about 2 large)
1cup good red-wine vinegar (preferably with 5% acidity)
1tablespoon butter, optional
fresh parsley, thyme, or tarragon for garnish
sliced scallions, for garnish
Preheat the oven to 425 degrees, preferably on convection roast.
Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
Place skillet in the oven. Cook 15 to 20 minutes, or until almost done, about 165 degrees (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven and turn off the heat, and leave the door slightly ajar; alternatively place in a warming drawer tented with foil.
Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes.
Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acid smell has subsided somewhat. Add 1/2 cup water if using vinegar with >5% acidity (I omitted the water), and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened.
Stir in butter, if desired.
Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Garnish with herbs and scallions, as desired. Serve immediately.
Note: Most wine vinegar sold in the United States has an acidity level of 7%; many French vinegars are just 5% acidity. So it’s best to cut strong vinegar with some water.
This quick weeknight dish makes kale a crowd-pleaser. 🙂 It was fabulous.
This recipe was adapted from The New York Times, contributed by David Latt. I used my CSA red kale instead of black kale and I doubled the mushrooms and the garlic. I also modified the cooking sequence. This recipe could easily be adapted to make a vegetarian version by omitting the sausage.
1bunch red or black kale, washed, ribs removed
1 poundsweet or hot Italian sausages
8 oz (½pound) shiitakes mushrooms, washed, thinly sliced
8 oz (½pound) cremini mushrooms, washed, thinly sliced
8garlic cloves, peeled, finely chopped
4shallots, peeled, finely chopped
1tablespoon olive oil
2cups chicken stock or pasta water
1 T unsalted butter
sea salt and freshly ground black pepper
½cup grated Parmesan or Romano cheese
1pound pasta (spaghetti, ziti, penne, or fusilli) (I used La Molisana Pantacce Toscane, 106)
1 T Kosher salt for the pasta
Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside.
In a hot pan lightly brown the kale with the olive oil and remove.
Add the mushrooms, shallots, and garlic; sauté until lightly browned.
Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
Taste and adjust the seasoning with sea salt and pepper.
Meanwhile, make the pasta in boiling salted water, drain, reserving 2 cups of the pasta water, drizzle with olive oil, season with sea salt and black pepper, toss.
Add the cooked pasta to the sausage mixture, toss to coat with the sauce. Serve with grated cheese.
I love finding recipes using escarole that are outside of the “Italian soup” box- especially in the summer. This incredible, layered salad was elevated by the warm shallot vinaigrette and the creamy blue cheese topping. It was slightly- and wonderfully- wilted from the warm beets and dressing.
This recipe was adapted from Martha Stewart Living. I roasted the beets instead of steaming them, and modified the proportions. I loved the color variation from the mixed-color tomatoes and combination of golden and red beets. It was a true celebration of my CSA share. 🙂
2 bunches beets, bulbs peeled, trimmed, and cubed, greens reserved for another use (I used golden & red beets)
1/4 cup finely chopped shallot (I used 1 large shallot with 2 bulbs)
1/4 cup extra-virgin olive oil, plus more for roasting shallots
Kosher salt and freshly ground black pepper
6 tablespoons rice-wine vinegar
1 cup halved cherry or mixed-color tomatoes (5 1/2 ounces)
1 tablespoon fresh lemon juice
1/3 to 1/2 large head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups)
1/4 cup packed chopped fresh dill
4 ounces blue cheese, preferably Danish, thinly sliced or broken into chunks (I used Castello Creamy Blue Danish Cheese)
Set oven to 425 degrees, preferably on convection roast.
Place cubed beets on a parchment paper-lined rimmed baking sheet. Toss with a drizzle of olive oil, salt, and freshly ground black pepper.
Place beets in pre-heated oven, and roast for approximately 30 minutes, or until caramelized and tender.
Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
When beets are cool enough to handle, toss with tomatoes, lemon juice, and 2 tablespoons warm dressing.
In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper.
Top with cheese and serve with remaining vinaigrette alongside.