This is a recipe that has all the ‘comfort foods’ like bacon, fresh corn,tortellini…yum!
- 1 1/2 lbs. tortellini
- 5 slices bacon
- 2 garlic cloves, grated
- 1/4 cup plus parsley (need some for garnish), chopped
- 1 1/4 cups heavy cream
- 1 cup fresh corn off the cob
- pinch salt
- 2/3 cup grated Asiago cheese, divided
Cook the pasta according to instructions, drain well and set aside. Be sure to reserve 1/2-1/3 cup of the cooking liquid.
Cook the bacon until crispy, drain on paper towelling and set aside. Discard all but 2 tbsp. of the bacon fat. Add the garlic and parsley now and cook for 1 minute.
Add the cream, corn, cooking liquid and salt and bring almost to the boil. Reduce and simmer until all has thickened, about 5 minutes.
Stir in the pasta and 1/3 cup of the grated cheese and toss until hot. This should take a couple of minutes. Just make sure all got tossed. Remove from the heat and crumble the bacon and add the remaining cup of cheese and top with some chopped parsley.
Serve in a pretty pasta bowl and have garlic toast at the ready. Perhaps a tossed green salad. There you go, dinner on the fly and oh so good.
Summer Corn You Will Love
I don’t know anyone who does not like/love corn on the cob. This is the same thing but different. Ready to try?
- 7 ears of fresh corn
- 2 tsp. sugar
- 1/2 cup butter
- 2/3 cup whipping cream
- pinch of salt
First, cut the corn from the cob. Combine with the sugar, stir to cover and let sit in the refrigerator for about an hour.
Melt the butter in a saucepan and when melted, add the corn and cook for about 3 – 3 1/2 minutes. Gradually add the cream, stirring to combine and making sure not to burn it.
Cook now for about 14-15 minutes over a medium heat until the liquid is almost all absorbed. Stir in the salt and serve to some very lucky people at the table.
You will be making this over and over.
Corn And Cantaloupe Salad
This is a delightfully light salad. Put together a dinner on the deck and this would be a real winner.
- 2 cups fresh corn kernals (4 ears)
- 2 cups cubed cantaloupe
- 1/2 jalapeno pepper, seeded, chopped fine
- 1 tbsp. fresh dill
- 3 tbsp. freshly squeezed lime juice
- 2 tbsp. olive oil
- 1 tsp. dry mustard
- 2 cups mixed spring greens
Cook the corn in a saucepan for 2 minutes. Drain and rinse under cool water until the corn becomes cool. Scrape the corn from the cobs and put in a large bowl.
Add the cubed cantaloupe, jalapeno. dill and toss to combine.
In a bowl. combine the lime juice, olive oil and dry mustard. Pour over the corn mixture. Add the greens and toss.
Let stand for 5 minutes before serving.
This will make 6 servings.
Double Cornbread Stuffing
You might want to try a new dressing this year and this could be it.
- 1 1/2 cups cornmeal
- 1 1/4 cups flour
- 3 tbsp. sugar
- 4 tsp. baking powder
- pinch of salt
- 1 1/2 cups milk
- 3 eggs
- 1/3 cup, melted butter
- 3 cups fresh corn kernel (off the cob) or frozen
- 1/2 cup butter
- 1/2 tsp. red pepper flakes, crushed
- 6 cups fresh spinach
- 1 3/4 cups to 2 1/2 cups chicken broth
Preheat oven to 400 degrees. Grease a 13 x 9 inch baking dish and set aside.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.
In a medium bowl, whisk together the milk, eggs, and 1/3 cup melted butter. Stir the milk mixture into the cornmeal mixture until just moistened. Pour into the prepared pan. Bake for 20 minutes until the edges are a golden colour. Cool on a rack for 20 minutes and cut into 1 – 2 inch cubes.
Preheat oven to 325 degrees. Spread the cooled cubes on a baking pan and bake uncovered for 10-15 minutes, stirring just once.
Cool, again, on a rack.
In a large skillet cook the corn and 1/2 cup butter over medium heat for about 5 – 6 minutes until browning and stir in the red pepper, pinch of salt and pepper. In a very large bowl, combine the corn mixture, cornbread cubes and spinach. Drizzle the broth over to moisten and toss lightly to combine. Spoon into a 3 qt. baking dish and bake, uncovered, for 40 minutes.
Corn Fritters With Arugula Salad
Fritters of any kind are great but these are exceptional. With corn being in the forefront at this time of year, at all the markets, run out a get some and make these delectable wonders.
- 2-3 ears of corn (enough to make 2/3 cup)
- 2/3 cup yellow cornmeal (finely ground)
- 3 tbsp. flour
- pinch of salt
- 1/8 tsp. baking soda
- pinch of sugar
- 1/2 cup whole milk
- 1 large egg
- 1/3 cup Crisco oil
Cook the corn in a small pot of boiling water just until tender (3-4 minutes). Drain in a sieve then rinse in cold water. Pat dry with a paper towel.
Whisk together the cornmeal, flour, salt, baking soda and sugar in a bowl. In a separate bowl, whisk together the milk and egg and then add to the flour mixture. Mix this only to combine. Do not overmix. Carefully stir in the corn.
Heat the oil in a skillet over medium heat (hot not smoking hot) and in batches of 4 fritters only, drop 1 heaping tbsp. of batter into the skillet, turning once and cooking until golden in colour. This should not take more than 4 minutes in all. Transfer to a bowl lined with paper towels to absorb the excess oil.
Arugula Salad
2 tsp. white wine vinegar
1/2 tsp. grainy mustard
pinch of salt and pepper
2 tbsp. olive oil
1 tbsp. fig balsamic vinegar
8 cups arugula, stems removed
1/4 cup chopped, toasted pecans
3 cups cherry tomatoes
1/2 English cucumber, peeled and seeds removed
1/2 red bell pepper, seeded and chopped
Whisk together the dressing ingredients well. In a large bowl, toss together the ingredients and add the dressing, using just enough to coat.
On 8 plates, set out 2 the fritters each, adding the arugula salad on the side. This makes a wonderful appetizer. All you need is a glass of a perfectly chilled Pinot Grigio and the world doesn’t get any better.
Your company will be thankful!
Filet Mignon With Feta Corn
Time for a nice dinner for four and this can’t be beat..steak – fresh corn – cheese. Add a baked potato and salad along with, I might add, a glass of a lovely Merlot or Pinot Noir. Yum!
- 4 x 8 oz. filet mignon steaks
- 2 tbsp. olive oi l
- coarse salt and freshly ground pepper, to taste
- 1/2 red onion, finely chopped
- 1 garlic clove, minced
- 3 ears of corn, shucked and kernals removed from the cobs
- 1 tbsp. tarragon
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 cup feta cheese, crumbled
- 1 tbsp. butter
Preheat grill…. Rub the steaks with 2 tsp. of oil and season with salt and pepper. Place on the grill for 8 – 10 minutes a side for medium rare. Transfer to a platter and tent with foil. Let rest for 5 minutes.
Cook the onion and garlic in the remaining oil until softened for 5 minutes. Add the corn and tarragon and stir well. Add the stock and simmer for 4-5 minutes until the corn is tender. Add the heavy cream, bring to a boil and reduce by 1/3.
Remove from heat and add 1 cup of the cheese and butter and stir until all has melted. Divide the corn mixture equally among the 4 plates and top with a steak. Add a chilled salad, glass of good wine and the evening begins……music anyone?
Fall Corn Soup
Before the last of the corn is gone, get some more and make this soup. You will be sorry if you miss out.
- 2 tbsp. butter
- 1 small onion, finely chopped
- 1 celery stalk, veins stripped and sliced thinly
- 1 garlic clove, grated
- 3 cups vegetable stock
- 4 ears of fresh corn, kernels cut from the cob (reserve the cobs)
- 2 cups whole milk
- 1 cup whipping cream
- pinch of salt and pepper
- freshly popped and seasoned popcorn, for garnish
In a pot, melt the butter and add the onion, celery and garlic. Season lightly with the salt and pepper and cook until the onions are translucent (about 5-6 minutes). Add the stock, kernels, corncobs and bring to a boil.
Reduce the heat and add the milk, simmer for 15 minutes and add the cream. Stir to mix and remove from the heat.
Cool slightly, and remove and discard the cobs. Puree the soup in small batches until silky smooth. With a fine strainer, strain the soup into a large bowl, pressing hard to extract all the liquid possible.
Season with the following:
Popcorn Garnish
- Pinch of sweet smoky paprika
- pinch of cayenne powder
- pinch of sea salt
- 1/2 lb. crab leg meat (no shell)
Toss the hot popcorn with the spices. Pour the soup into bowls, garnish with the poporn and add some crab leg meat on top.
Serve with Road 13 Chardonnay. Perfect match.
Corn Oysters
You say…corn oysters? Yup! There isn ‘t an oyster or anything that could be attributed to an oyster in this recipe. It is the shape it takes when cooking.
- 2 large eggs, separated
- 2 cups freshly cut corn
- 1/8 tsp. Worchestershire sauce
- pinch each of salt and pepper
- 1/4 cup flour
- 1/4 tsp. baking powder
- 2 tbsp. Crisco oil
In a small bowl, beat the egg whites until stiff, but not dry and set aside.
In another bowl, beat the yolks slightly, and add the corn, Worchestershire sauce, salt and pepper and mix well. Stir in the flour and baking powder and mix well. Fold in the egg whites carefully.
Heat the oil in a skillet over medium heat and drop the mixture by tablespoonfuls, cooking until it turns golden. Turn them over and repeat. This should take about 3 minutes per side. If you need to, add a little more oil.
Keep them hot while cooking the remaining batter. This makes 12 ‘oysters’. Makes a really nice side dish for any meal, especially barbecue