Monthly Archives: May 2014

Enjoying Corn Two Ways :Fresh Corn Pesto with Tagliatelle and Fresh Corn and Zucchini Salad

It’s the beginning of September , Labor Day is this weekend and it’s time to take advantage of the abundance of fresh corn that is still available. Here are two more recipes to try this weekend. Both of these recipes are tasty ways to think of fresh corn beyond eating on the cob. The first recipe is for cooked corn with a fresh zucchini dressing to create a lovely side dish that would compliment any main course. The second recipe features corn as the main event by creating a corn pesto to use on pasta. Using corn as the base of the pesto makes a sauce that is creamy in texture and very delicious! So run out this weekend, buy some corn and give a try to these recipes . Have a wonderful holiday weekend!

From by the bay, wishing you bright and fresh food memories!

Maryann

Fresh Corn and Zucchini Salad

Serves 6

8 ears of corn, cooked

1/4 cup mint

1/4 cup chives, chopped

1 1/2 cup zucchini or summer squash, coarsely chopped

2 tablespoons fresh lemon juice

1/2 cup olive oil

1 tablespoon coarse sea salt

1 teaspoon fresh ground black pepper

Directions

Cut corn off off the cob and place in a bowl. Add to a food processor mint, chives, zucchini, lemon juice , salt and pepper and blend. Slowly add the olive oil and continue to blend to a smooth consistency. Pour dressing on top of corn and mix well. Serve at room temperature.

Fresh Corn Pesto with Tagliatelle

Serves 4

6 ears of fresh corn

6 slices bacon

1/2 cup pecans, coarsely chopped

1/2 cup olive oil

1/2 cup grated parmesan cheese

1/4 cup basil leaves

1 tablespoon fine sea salt

1 teaspoon fresh ground black pepper

12 ounces tagliatelle

Directions

In a frying pan cook bacon until crisp, drain and place to the side. While bacon is cooking cut the corn off the cob. Once the bacon is done cooking, keep 1 tablespoon of the rendered fat from bacon and place frying pan back onto a medium heat and saute the corn for 2-3 minutes until tender. Remove from heat and let cool. Take half of the corn and place into a food processor along with the pecans, remaining olive oil, cheese, basil and salt and pepper and blend until it’s a creamy consistency. Cook pasta as directed, before straining take 1 cup of hot pasta water and place to the side. Place the strained pasta into a bowl, top with the corn mixture, remaining whole corn kernels and 1/2 the pasta water. Mix well. You are looking for a creamy sauce that covers the pasta well, , add more water if needed. Sprinkle the top with crumbled cooked bacon and more parmesan cheese. Serve immediately.

Cooking with Red Hot Chili Peppers

The other day I ran into a friend Eva who offered me some hot chili peppers from her garden. She and her husband Al had a large harvest of hot peppers, too many for them to use. I , of course, jumped at the chance to spend a weekend cooking and experimenting with an ingredient. When the peppers arrived, I was thrilled to have a big bowl of color in my kitchen: all that red, green, orange and yellow. The first thing I quickly tried was a red chili mayonnaise that I planned to use with grilled shrimp as a main course or appetizer. I also thought that the red chili mayonnaise would be terrific to make panini’s -a fun twist on a ham and cheese. My next recipe I decided to adapt my grandmother’s beef goulash recipe and make a pork goulash, using cubes of pork with peppers and onions for a fiery dish. This meal started with a crostini of toasted bread and fresh ricotta cheese, topped with fresh chopped red chilis, drizzled with olive oil and sprinkled with some coarse sea salt. I wish I had a bowl of chili peppers in my kitchen every weekend and you will too when you try some of these recipes.

From by the bay wishing you the hottest of food memories!

Maryann

Word of caution when cooking with chili peppers: I suggest using disposable latex gloves especially if you have sensitive skin, like I do. I also wear contacts and trust me you don’t want to place you fingers anywhere near your eyes after handling fiery peppers! The heat of the chili comes from the seeds and the membrane inside the pepper, so to control the amount of heat in your dish, I suggest removing all seeds and membranes.

Red Chili Mayonnaise

1 cup store bought mayonnaise

3 small red chilies, seeded and chopped

2 tablespoons fresh lemon juice

1 teaspoon worcestershire sauce

Place all the ingredients in a food processor and blend well.

Chili Ham and Cheese Panini

Serves 1

2 slices sourdough bread

1 tablespoon butter

1 tablespoon red chili mayonnaise

3 slices virginia ham

2 slices gruyere cheese

2 slices dill pickle toppers

Heat panini press or skillet. Butter two slices of bread. Buttered sides are the outside of the sandwich. On one side of bread – not buttered spread the chili mayonnaise, add the ham , then cheese and pickles. Top with the other slice of bread , press down and then toast until cheese is melted and bread browned. Serve immediately.

Chili Pepper and Pork Goulash

Serves 4-6

3 pounds cubed pork stew meat

4 tablespoon olive oil

2 tablespoons flour

1 tablespoon sweet paprika

1 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

4 cups onions finely chopped

6 medium size assorted chili peppers without seeds and membranes, chopped

2 tablespoons tomato paste

1 teaspoon caraway seeds, toasted

1 tablespoon minced fresh rosemary

1 teaspoon minced fresh thyme

1 bay leaf

1 tablespoon red wine vinegar

4 cups chicken stock

1 jar 12 ounces of roasted red and yellow sweet peppers

Zest of 1 lemon

Directions

Mix flour, salt, pepper and paprika in a sealed plastic bag. Add pork cubes into bag and coated with flour mixture. In a large Dutch oven heat olive oil. Sauté floured pork cubes until browned. Remove browned meat into bowl and place aside. Add remaining olive oil to pan and sauté the onions with chili peppers until softened. Add the caraway seed, rosemary, thyme, and bay leaf. Sauté until fragrant about one minute. Add the tomatoe paste. Deglaze with the vinegar and stock , then add the meat and roasted peppers. Bring to a boil, then lower heat , cover and simmer until very tender, approximately 2 to 2 1/2 hours. Remove from heat add lemon zest and serve with noodles or rice.

Chocolate Crumb Cake

Chocolate Crumb Cake

Serves 6-8

Topping

1 cup all purpose flour

1/3 cup sifted cocoa powder

1/4 cup granulated white sugar

1/3 cup dark brown sugar

2 teaspoons ground cinnamon

1/2 cup unsalted butter, melted

Cake

1/2 cup unsalted butter, room temperature

1/2 cup plus 1/3 cup dark brown sugar

1 egg

1/2 teaspoon vanilla

2 ounces bittersweet chocolate, melted and cooled

1/2 cup plus 1/3 cup all purpose flour

1/2 teaspoon baking soda

1/2 cup plus 1 tablespoon coffee

1 ounce bittersweet chocolate , melted to drizzle on top

Directions

Preheat oven to 375 degrees F. Grease an 8″ square baking pan with butter. Line the bottom of the pan with parchment paper. Make topping for cake by combining all dry ingredients in a bowl. Stir in melted butter and place in the refrigerator to cool for about 15 minutes, While topping is cooling place the 2 ounces chocolate and melt in microwave for 30 seconds, remove and stir. If not completely melted repeat again and stir , then set aside to cool. Use an electric mixer and cream butter and sugar together until fluffy. Add egg and mix well. Add vanilla and cooled chocolate and mix again. Alternate adding the flour and baking soda with the coffee . once combined pour batter into baking pan and spread out with spatula. Remove the crumb topping from the refrigerator and crumble the topping over the batter. Place in the oven to bake the on the center rack for 25 minutes, lower the oven temperature to 350 degrees F and bake for another 20-25 minutes until tester comes out clean. Remove from oven and cool on wire rack 15 minutes, Turn cake out onto rack remove parchment paper and turn upright onto plate. Microwave the remaining ounce of chocolate as before and use a spoon to splatter the melted chocolate across the top of the cake. let the chocolate cool and harden on the crumb cake for about 30 minutes and serve.

Maple, Pecan and Apple Granola

Maple, Pecan and Apple Granola

2 cups rolled oats (not quick cooking)
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
6 tablespoons olive oil
1 teaspoon ground cinnamon
6 tablespoons maple syrup
½ cup dark brown sugar

½ teaspoon fine sea salt
1/2 cup dried raisins
1/2 cup dried apples slices, chopped

Directions

Preheat oven to 300 degrees F. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried fruit and mix. Keep in airtight container. It should keep about one week.

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Serves 6

6 Chicken Breasts, bone in and skin

1/4 cup olive oil

juice of 2 limes

2 garlic cloves, peeled and crushed

1 tablespoon coarse sea salt

1 recipe of Fresh Peach and Jalapeno Barbecue Sauce

Directions

Place all ingredients except barbecue sauce into a resealable plastic bag and marinate the chicken for several hours before cooking. Preheat oven to 325F and empty contents of plastic bag into baking dish with chicken breast skin side up. Bake for 1 hour. Heat grill and using approximately 3/4 of the barbecue sauce brush generously the skin side of the breasts and place skin side down onto the grill. Brush the back of the breasts, now with sauce. Cook until skin begins to char on each side. Remove and serve warm with remaining barbecue sauce on the side, reheated and warm.

Fresh Peach and Jalapeno Barbecue Sauce
2 1/2 cups fresh peaches, stoned and chopped
1/2 cup ketchup
1/4 cup peach preserves
1 tablespoon garlic, chopped
3 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon dijon mustard
1 tablespoon jalapeno chopped
1 tablespoon lime juice
1/2 teaspoon hot sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Place on ingredients into a medium sauce pan and place onto a medium heat. Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Cool and blend in a food processor. Place in a jar until ready to use . Barbecue sauce will last 3 days

Fresh Peach and Jalapeno Barbecue Sauce

Who doesn’t love a good peach? The summer peach season always seems too short. Right now is when you can find wonderful ripe peaches. Have you ever gone produce shopping and found yourself just carried away with the look and scent of some fruits and vegetables? This happened to me last week, when I was shopping and returned home with a few pounds of peaches. There I was in the kitchen wondering to myself what to do with my purchase. The answer was to create a peach themed meal. I started with a fresh peach and jalapeno barbecue sauce that I used with chicken. The barbecue sauce has a lovely clean taste with just a hint of sweetness with a slight bit of heat from the jalapeno. The sauce was perfect in combination with chicken on the grill. I proceeded to end the meal with a beautiful peach almond crostata. The crostata uses almond flour which really compliments the sweetness of the peaches and makes for a lighter and slightly softer crust. Both recipes are fresh, sweet and delicious. I suggest buying some peaches this weekend and giving these recipes a try, I’m sure you’ll enjoy them as much as I did.

From by the bay wishing you the peachiest food memories!
Maryann

PS Remember to subscribe to my weekly blog, so you don’t miss out on my new recipes.

Fresh Peach and Jalapeno Barbecue Sauce

2 1/2 cups fresh peaches, stoned and chopped

1/2 cup ketchup

1/4 cup peach preserves

1 tablespoon garlic, chopped

3 tablespoons olive oil

2 tablespoons light soy sauce

1 tablespoon dijon mustard

1 tablespoon jalapeno chopped

1 tablespoon lime juice

1/2 teaspoon hot sauce

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Place on ingredients into a medium sauce pan and place onto a medium heat. Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Cool and blend in a food processor. Place in a jar until ready to use . Barbecue sauce will last 3 days

Marinated Pork Chops with Fresh Plum Sauce

On my grandparents farm on Long Island, they had a full orchard of fruits trees. I would help my grandfather with tending the orchard from pruning to netting the trees to hanging little wooden snakes to scare off the birds. One of our favorite crops were the italian plums. We would gather the plums and my grandmother would made her close friend Mitzi’s plum cake. This recipe is a wonderful yellow cake that envelopes the plums. It’s easy to make and delicious to eat. We would just feast on those tiny jewel like fruit! I’m also including one of my favorite barbecued pork chops recipes served with a wonderful plum sauce. Hope you enjoy this food as much as we all do here by the bay!

From by the bay wishing you the plummiest of food memories!

Maryann

PS Remember to subscribe to my weekly blog, so you don’t miss out on my new recipes.

Marinated Pork Chops with Fresh Plum Sauce

Serves 4

4 boneless ¾ inch think center cut pork chops

Marinade

¼ cup honey

¼ cup olive oil

2 tablespoons balsamic vinegar

2 garlic cloves

1 tablespoon fresh thyme leaves

Directions

Place pork chops and all marinade ingredients into a sealed plastic bag and mix well. Place in refrigerator for a minimum of 4 hours up to overnight. Remove from marinade and grill pork chops on a hot grill for approximately 8 minutes per side to be well done.

Fresh Plum and Merlot Sauce

1 tablespoon olive oil

2 tablespoons shallots, chopped

6 Italian plums, stoned and chopped

2 tablespoons honey

½ cup merlot wine

1 tablespoon balsamic vinegar

½ teaspoon ground ginger

Directions

In a large sauté pan, heat olive oil and add shallots, sauté for 2 minutes until soft. Add the plums and simmer for 15 minutes, add honey, wine, balsamic vinegar and ground ginger and continue to simmer until the liquid is reduced in ½ and thickened. Keep warm until ready to serve.

Serve warm fresh plum sauce on top of the grilled pork chops.

Mitzi’s Plum Cake

Mitzi’s Plum Cake

¼ pound unsalted butter softened plus 1 tablespoon

½ cup fine sugar, plus 1 teaspoon for topping the cake

1 egg

1 cup all purpose flour

1 teaspoon baking powder

6 italian plums

1 tablespoon fresh lemon juice

½ teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F. Split plums and remove pits. Place plums in bowl, cover with lemon juice, mix and set aside. Using electric mixer combine ¼ lb butter and sugar until fluffy, then add egg and combine. Next add the flour and baking powder and combine. This makes a soft dough. Take an 8” non stick cake pan line with parchment and butter and flour the pan. Press the dough into the pan covering the bottom of the cake pan. Use a spatula to spread evenly on the bottom of the pan. Press plums into dough with the cut side facing up in a concentric circle. Combine 1 teaspoon sugar with ½ teaspoon cinnamon, mix and sprinkle on top of the plums. Dot with extra butter. Bake for approximately 45 minutes, until cake tester is clean.

Variations: replace plums with apricots or peaches

Peach Almond Crostata

Peach Almond Crostata
1 cup all purpose flour
1/2 cup almond flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 stick butter diced and chilled
4- 5 tablespoons ice water (approx.)
2 peaches stoned and sliced
1 tablespoon cornstarch
2 tablespoons peach jam
1/2 teaspoon almond extract
Directions:
To make pastry place into a food processor the flour, almond flour , salt and sugar. Pulse to blend. Add the chilled butter and pulse until the texture is grainy . With the motor running add the water slowly, stop just when the dough comes together. Remove dough onto parchment paper, flatten into a disk and cover. Place in the refrigerator for at least one hour. While the dough is chilling place remaining ingredients into a bowl and mix. Preheat oven to 450 degrees F. Once the dough is chilled, remove from the refrigerator and keep dough on parchment paper and lightly flour top of the dough. Quickly roll out into a circle approximately 10 inch diameter. Transfer parchment paper with dough onto a baking sheet. Place peach mixture in the center , leaving a 2 ” border. Fold border over the peaches making a circle. Place in the over and bake foe approximately 20-25 minutes. Allow to cool. Serve warm or at room temperature.

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entertaining by the bay

casual cooking and living

Monthly Archives: May 2014

Enjoying Corn Two Ways :Fresh Corn Pesto with Tagliatelle and Fresh Corn and Zucchini Salad

Cooking with Red Hot Chili Peppers

Chocolate Crumb Cake

Maple, Pecan and Apple Granola

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Fresh Peach and Jalapeno Barbecue Sauce

Marinated Pork Chops with Fresh Plum Sauce

Mitzi’s Plum Cake

Peach Almond Crostata