The recipe submissions are below – remember you can post comments at the end of this page!
#1: Mexican Street Corn (Mark H.)
- 2C corn, cut off cob (or cheat, this is about the same as a one pound frozen bag)
- 3/4 C diced sweet red pepper (1.5 – 2 peppers)
- Half a standard bunch of chopped cilantro
- 3/4 C crumbled cotija cheese (shredded romano parmesan is best substitute)
- 1/2 C sour cream (or, substitute half mayonnaise here)
- 2 T lime juice
- 1/2 t salt
- 1/2 t smoked paprika
- 0-1 t chile powder (to taste)
- (short cut, taco seasoning is largely paprika, salt, and chile powder)
- Mix corn with 2T oil and 1t salt on cookie sheet and bake at 400 degrees for 30 minutes until it starts to brown.
- Mix with other ingredients and let stand it for several hours or overnight for flavors to come together.
- Save back some and/or add a little more cheese and cilantro for garnish. Add spices/ hot sauce to taste.
- Tastes fine warm, cold, warm, or room temperature.
This amount serves 4. Usually I double the recipe for leftovers
#2 Baked Tomatoes Rockefeller (Claire S.)
- 12 thick slices of tomatoes
- 2 pkgs chopped spinach or creamed spinach or about 20 oz blanched fresh
- 1 cup seasoned bread crumbs
- 1 cup plain bread crumbs
- 6 chopped green onions
- 6 eggs, slightly beaten
- ¾ cup melted butter
- ¼ cup Parmesan cheese
- ¼ teaspoon Worcestershire
- ½ teaspoon fresh garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
- ¼ teaspoon Tabasco
Cook or thaw spinach. Add remaining ingredients except sliced tomatoes. Arrange tomatoes in a single layer in a buttered baking dish. Mound spinach topping on the tomato slices. Bake at 350 degrees for about 15 minutes. The topping freezes well. Delicious with all meats, especially beef. The topping may be spread thinner to cover more tomato slices.
#3 Risotto with Sausage & Parsley (Judy G.)
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides. The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more. Taste often at the end, and adjust the seasoning as you like, but do not stint on either the lemon juice or the parsley, as their brightness acts as a terrific foil to the rich, unctuous quality of the rice.
- 1 ½ pounds sweet or hot Italian sausage
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 5 to 6 cups chicken stock, ideally homemade
- 1 to 2 tablespoons unsalted butter
- 1 large onion, peeled and diced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- ½ cup packed and roughly grated Parmesan, plus more for serving
- ½ of 1 lemon
- ½ cup finely chopped Italian parsley leaves
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
- Pour the stock into a medium saucepan or pot, and bring to a low simmer.
- While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don’t want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
- Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
- Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.
#4 Lois’ Zucchini Relish (Liz D.)
- 12 c. shredded, not peeled, zucchini
- 4c. shredded onions
- 1 red and 1 green pepper, shredded
- 4-5 ( or more) hot peppers, shredded
Mix together and put 5 Tbs. canning salt, mix, let stand overnight, drain, don’t rinse.
- 2 ½ cups cider vinegar
- 5 cups sugar
- 1 Tbs dry mustard
- 1-2 Tbs turmeric
- ½ tsp black pepper
Add these to the drained zucchini mixture.
Bring mixture to boil, simmer 15 minutes. Pack in hot sterile jars. 10 minutes in boiling water bath for ½ pints.
#5 Danish Popover Pancake (Mary J.)
- 1/2 cup all-purpose flour
- 1/2 cup whole or 2% milk
- 2 large eggs
- 1/8 teaspoon nutmeg
- 2 tablespoons butter
- Raspberries, blackberries, or blueberries (optional)
- Powdered sugar and lemon juice
- Maple syrup or citrus marmalade (thinned), for serving
- Blend the batter: Lightly beat the eggs in a blender or food processor fitted with the blade attachment. Add the flour, milk, and nutmeg to blender or food processor. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and runny.
- Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
- Heat the pan and oven: Meanwhile, place the skillet you’re using on a middle rack to warm along with the oven. Preheat the oven to 425°F.
- Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Arrange fruits like raspberries, blackberries, or blueberries over the bottom of the skillet.
- Add the batter: Pour the batter on top of the butter. If needed, tilt the pan so that the batter runs evenly to all sides. Adjust the berries, if needed. Place the skillet in the oven.
- Bake the Danish popover pancake: Bake until puffed and lightly browned across the top, and darker brown on the sides or edges, 15 to 20 minutes. (With fruit added, sides will puff more than the center.)
- Add powdered sugar and lemon juice: Dust with powdered sugar and sprinkle with lemon juice on pancake and return to oven for 1–2 minutes.
- Serve while hot: You can either serve from the pan or transfer to a serving platter. Cut into wedges and serve with maple syrup or citrus marmalade (thinned with water if solid).
#6 Roasted Cauliflower Pasta (Anne M.)
- one large head of cauliflower
- one pound of pasta
- two garlic heads
- olive oil (don’t skimp)
- cup of parmesan cheese
- a little lemon juice (two tablespoons)
- salt and pepper to taste
- red pepper flakes to taste
- optional, a few nuts and/or parsley for garnish
- Heat oven to 500 and heat up baking pan
- Start roasting garlic with some oil on it (wrapped in foil for 40 minutes)– then mash
- Cut cauliflower into wedges, roast with oil/salt/pepper till tender/brown (20 minutes)
- Cook the pasta and drain– mix in serving bowl with lemon and pepper and 1/4 cup oil
- Chop the browned cauliflower and mix with the garlic-mash, cheese, and parsley
- Mix it all together, adjust flavors (salt/peppers/lemon) and sprinkle on some nuts.
#7 Yellow Squash and Zucchini Gratin (Liz D.)
- 2 Tbs. butter
- 2 medium zucchinis, cut into ¼ in slices
- 2 medium yellow summer squash, cut into ¼ in slices
- 2 shallots, minced
- ½ tsp. sea salt
- ¼ tsp. coarsely ground pepper
- 4 garlic cloves, minced
- ½ c. heavy whipping cream
- 1 c. panko breadcrumbs, divided
- ½ c. grated Parmesan cheese, divided
Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until the zucchini and squash are crisp-tender, 4-6 minutes. Add minced garlic; cook 1 minute more.
Add cream; cook until thickened, 3-5 minutes. Remove from heat; stir in ½ cup breadcrumbs and ¼ cup grated Parmesan. Spoon the mixture into a greased 11×7 in or 2 qt baking dish. Sprinkle with the remaining breadcrumbs and cheese. Bake until golden brown, 8-10 minutes.