Wednesday, August 23, 2017

Corn Soup with Cilantro-Corn Relish


Corn Soup with Cilantro-Corn Relish
(4-8 servings)



Ingredients:

3 tbsp. Unsalted Butter
8 ears Fresh Corn, kernels cut off
3 cups Chicken Broth
½ tsp. Kosher Salt
½ cup Heavy Cream
1 medium Jalapeno Pepper, seeded and minced
4 bunches Fresh Cilantro, leaves only and chopped
2 tbsp. Olive Oil
1 medium Fresh Lime, juice of half
¼ tsp. Kosher Salt

Directions:

In a 4 qt. pot over medium-high heat, melt butter.  After melting, continue for one minute before adding the ¾ of corn kernels.  Cook these stirring until bright yellow (1-2 minutes).  Pour in chicken broth and bring to a boil continuing for until corn has softened but still has a bite.  Season with salt before transferring to a food processor or blender to puree.  Puree until smooth (about 2 minutes) and then continue another minute until it thickens.  Pass soup through a strainer and discard solids.  Return soup to food processor or blender and with motor running, slowly pour in cold cream.  Adjust seasoning with salt.  For the relish, place remaining corn in a medium bowl.  Toss kernels with the jalapeno, cilantro, olive oil, lime juice and salt.  Serve soup warm or cold and garnish with the cilantro-corn relish.

Note:               Depending on the size of the ears of corn, the amount of soup and relish will vary.  It’s really salt to taste for both items too.

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Tuesday, August 22, 2017

Fresh Corn Time

It’s fresh corn season in the Midwest, so you need to get your fill, as the season is short.  There is nothing better than fresh corn on the cob, whether you boil it, grill it or even microwave it.

It’s great with even plain but much better regular butter, seasoned butters or more exotic toppings or spreads.  To each their own, so you enjoy it your way.

But there is so much else one can do with fresh corn.  Use it in soups, salads, relishes, dips, salsas or as a unique side dish.

There are quite a few such recipes already on this food blog and in my cookbook.  You might want to check them out.

This week, I have a soup and a salad for you.  The “Corn Soup with Cilantro-Corn Relish” comes on Wednesday.  Then on Thursday, we have a “Mexican Street Corn Salad” you should try.

There will be another recipe next week with corn when I offer up a couple of dips for cast iron skillets.  So be sure to check back.

In the meantime, “Happy Cooking” until next week.

Thursday, August 17, 2017

Pad Thai (GF)


Pad Thai (GF)
(4-6 servings)


Ingredients:

½ pkg. (454 g pkg.) Wide Rice Stick Noodles
1/3 cup Chicken Broth
1/3 cup Ketchup
¼ cup Fish Sauce
3 tbsp. Fresh Lime Juice
1 tsp. Asian Chile Sauce (or favorite hot sauce)
2 tsp. Sugar
¼ cup Canola Oil
12 large Raw Shrimp, peeled and deveined
12 oz. Boneless Skinless Chicken Breast, small cubes
1 medium Red Pepper, sliced
1 medium Shallot, thinly sliced
2 cloves Fresh Garlic, minced
2 tsp. Fresh Ginger, minced
2 large Fresh Eggs, lightly beaten
2 cups Bean Sprouts
¼ cup Peanuts, chopped
½ cup Fresh Cilantro, chopped
1 medium Fresh Lime, wedged (6)

Directions:

Soak noodles in hot water for 15 minutes, drain and set aside.  In a small bowl, whisk together chicken broth, ketchup, fish sauce, lime juice, chile sauce and sugar.  Set aside.  In a large wok or skillet, heat 1 tbsp. oil and cook shrimp until done.  Remove to a plate.  Heat another tbsp. of oil and cook chicken until done.  Add to shrimp plate.  Heat another tbsp. of oil and cook red pepper, shallot, garlic and ginger until softened.  Add to shrimp plate.  Add last tbsp. of oil and scramble the eggs.  Now add back all on the shrimp plate.  Stir in sauce mixture and noodles.  Cook about 3 minutes or until it thickens up a little, stirring constantly.  Remove from heat and add spouts, peanuts and cilantro.  Toss for a minute and serve with lime wedges.

Note:               Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.

Note:               You can make with either shrimp or chicken instead of both.  Or go without them.

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Wednesday, August 16, 2017

Thai Rice Noodle Bowl (GF)


Thai Rice Noodle Bowl (GF)
(6 servings)



Ingredients:

1/3 cup Rice Vinegar
3 tbsp. Soy Sauce
3 tbsp. Peanut Butter, creamy style
2 tbsp. Fish Sauce
2 tbsp. Warm Water
4 tsp. Sugar
¼ tsp. Red Pepper Flakes
12 oz. Boneless Skinless Chicken Breast
7 oz. Rice Noodles, thin stir-fry type
¾ tsp. Cornstarch
½ medium Cucumber
1 cup Sweet Red Pepper, sliced
½ cup Carrot, shredded
3 Scallions, sliced
1/3 cup Fresh Cilantro, chopped
½ cup Peanuts, chopped
1 medium Fresh Lime, cut into 6 wedges

Directions:

In a small bowl, whisk the vinegar, soy sauce, peanut butter, fish sauce, warm water, sugar and pepper flakes until smooth.  Place chicken in a resealable bag and add 3 tbsp. of vinegar mixture. Marinate for at least 30 minutes.  Remove chicken and grill until done.  In a 4-quart pot ¾ full with water, bring it to a boil.  Add rice noodles and remove from heat.  Let soak 6-8 minutes.  Meanwhile, Peel and slice in half lengthwise, the cucumber.  Then into half-moon slices.  Take remaining vinegar mixture and put in a saucepan with cornstarch.  Bring to a boil, whisking for 2 minutes and remove from heat.  Drain rice noodles and place in a large mixing bowl.  Now add the cucumber, red pepper, carrot, scallions and cilantro.  Drizzle remaining thickened vinegar mixture over all and toss to coat.  Divide between 6 serving bowls and top equally with sliced chicken and peanuts.  Serve with a lime wedge.      

Note:               Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.

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Tuesday, August 15, 2017

Gluten-Free Asian Dishes (GF)

Asian dishes are quite popular to eat.  But most of us don’t make them at home.  We like to eat them out and we all have our favorite place.

Most of us don’t cook these dishes because they intimidate us in the kitchen.  For many that is probably alright, but maybe not for those who need to be gluten-free.

For them, it’s maybe a little safer to make them at home.

Even then they have to be very careful of their ingredients.  An example is “Soy Sauce” because not all soy sauces are gluten-free.  There are other Asian ingredients that you always want to check before using as well.

Another problem are the noodles.  Most popular Asian dishes call for noodles that contain gluten.  Now this can be an easy fix at home.  Just substitute rice noodles for the gluten ones.

As with any recipe, you just need to use your imagination and change up any ingredient that contains gluten with one that does not.

The gluten-free recipes this week are “Thai Rice Noodle Bowl (GF)” on Wednesday.  Followed by “Pad Thai (GF)” on Thursday.

So give these a try as is or shake them up a bit with your own version.  “Happy Cooking” until next week and remember to share the link.  Thanks.

Thursday, August 10, 2017

Rhubarb Chutney


Rhubarb Chutney
(4 cups)



Ingredients:

3 cups Rhubarb, chopped
1 cup Brown Sugar, packed
1 cup White Balsamic Vinegar
1 cup Yellow Onion, finely diced
¾ cup Golden Raisins
1 tbsp. Worcestershire Sauce
2 tsp. Fresh Gingerroot, minced
1 tsp. Salt
¾ tsp. Curry Powder
¼ tsp. Ground Nutmeg
2 medium Pears, peeled and diced
2 tbsp. Fresh Mint, minced

Directions:

In a large saucepan, combine rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire, ginger, salt, curry and nutmeg.  Cook and stir until mixture comes to a boil.  Reduce heat and simmer uncovered for 25-30 minutes or until rhubarb is tender.  Stir occasionally.  Add pears and simmer uncovered for 10-15 minutes longer or until pears are tender.  Cool to room temperature and then stir in the mint.  Transfer to a sealable container and refrigerate at least 6 hours before serving.  Store up to a week in refrigerator.

Note:               It is always best to use fresh but frozen works too.

Note:               If you won’t use this much in a week, make a half recipe.

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Wednesday, August 9, 2017

Rhubarb Swirl Cheesecake


Rhubarb Swirl Cheesecake
(8-12 servings)



Ingredients:

2½ cups Rhubarb, thinly sliced
5/6 cup Sugar, divided
2 tbsp. Orange Juice
1¼ cups Graham Cracker Crumbs
¼ cup Butter, melted
3 pkg. (8 oz.) Cream Cheese, softened
16 oz. Sour Cream
1 tbsp. Cornstarch
2 tsp. Vanilla Extract
½ tsp. Salt
3 large Fresh Eggs, lightly beaten
8-1 oz. squares White Baking Chocolate, melted

Directions:

In a large sauce pan, bring rhubarb, 1/3 cup sugar and orange juice to a boil.  Reduce heat, cook and stir until thickened and rhubarb is tender.  Set aside.  In a medium bowl, combine cracker crumbs and butter.  Press onto the bottom of a greased 9-inch springform pan.  Place on a baking sheet and put into a preheated 350-degree oven for 7-9 minutes or until lightly browned.  Cool on a wire rack.  In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt and remaining ½ cup of sugar until smooth.  Add eggs and beat just until combined.  Fold in white chocolate.  Pour half of the filling into crust.  Top with half of the rhubarb sauce.  Cut through batter with a knife to gently swirl rhubarb.  Layer with remaining filling and then rhubarb sauce.  Again, cut through layers with a knife to gently swirl rhubarb.  Place pan on a double thickness of heavy-duty foil and securely wrap foil around the pan.  Place the pan in a 2-inch high larger baking pan.  Now carefully add 1-inch of hot water to larger pan.  Place it in a preheated 350-degree oven for 60-70 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen.  Then cool for an hour before covering and refrigerating overnight.  Remove sides of pan and cut into desired portions when ready to serve.

Note:               It is always best to use fresh rhubarb but frozen works too.  

Ideas for Future Efforts
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