8 ears corn, husked
2 tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons bacon grease
1 tablespoon butter
In a large bowl, cut the tip off cob. Cut the kernels from the cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
Whisk together sugar, flour, and salt and pepper to taste. Combine with corn. Add the heavy cream and water. Mix.
In a large skillet over medium heat, heat bacon grease. Add corn, mixture and turn heat down to medium-low stirring until it becomes creamy, about 30 minutes.
Wednesday, August 27, 2008
Chicken Scallopine with Saffron Cream Sauce
1 pound chicken cutlets
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.
Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minutes to blend the flavors. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.
Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minutes to blend the flavors. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.
Creamy Macaroni and Cheese
2 cups uncooked elbow macaroni
4 tablespoons butter, cut into pieces
2 1/2 cups grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4 oz) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
4 tablespoons butter, cut into pieces
2 1/2 cups grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4 oz) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Old-Time Beef Stew
2 pounds stew beef (lean)
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, diced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, diced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Sour Cream Muffins
2 cups self-rising flour
2 sticks butter, melted
1/2 pint sour cream
Preheat oven to 350 degrees.
Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.
2 sticks butter, melted
1/2 pint sour cream
Preheat oven to 350 degrees.
Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.
Quick Oven Baked Potatoes
2 pounds small red and white potatoes, quartered
1 to 2 tablespoons olive oil
2 tablespoons chopped rosemary leaves
2 cloves garlic, minced
Salt and freshly ground black pepper
Preheat the oven to 425 degrees.
Place potatoes in a plastic bag with the oil, rosemary, and garlic. Shake until well coated. Pour onto a cookie sheet, season with salt and pepper. Cook, turning once, until golden and crispy, about 30 minutes.
Tips: They're especially good cooked on a pizza stone, place cut side down so they get really nice and brown.
1 to 2 tablespoons olive oil
2 tablespoons chopped rosemary leaves
2 cloves garlic, minced
Salt and freshly ground black pepper
Preheat the oven to 425 degrees.
Place potatoes in a plastic bag with the oil, rosemary, and garlic. Shake until well coated. Pour onto a cookie sheet, season with salt and pepper. Cook, turning once, until golden and crispy, about 30 minutes.
Tips: They're especially good cooked on a pizza stone, place cut side down so they get really nice and brown.
Creme Brulee
1 extra large egg
4 extra large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
Preheat the oven to 300 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a backing pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
4 extra large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
Preheat the oven to 300 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a backing pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
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