August 2, 2010

CSA - Week 8

Here we go again.  This week I received corn, yellow squash, green pepper, green and yellow beans, potatoes, banana peppers, an unidentified hot pepper, a carrot, tomato, eggs and blackberries.

This super simple recipe from the super simple Mark Bittman is super tasty.

Mexican Street Corn
from Mark Bittman

Mix together mayonnaise, freshly squeezed lime juice, chili powder, salt and pepper. Spread on husked fresh corn and grill.

I know I posted a cobbler recipe recently, but that one is tried and true for peaches. In this cobbler, the lemon juice and cinnamon complimented the blackberries so well that I thought it was worth posting.

Blackberry Cobbler

for the filling:
3 1/2 c blackberries
1/2 c sugar
2 tbsp. cornstarch
1 tsp. lemon juice
1/4 tsp. cinnamon

for the topping:
1 c flour
1/2 c sugar
1 tsp. baking powder
1/2 tsp. salt
6 tbsp. cold butter
1/4 c boiling water

Combine the filling ingredients, cook over medium heat until sauce starts to thicken, about 5-10 minutes. Remove from heat.

To make the biscuit topping, combine dry ingredients. Mix thoroughly. Cut in cold butter until mixture resembles rice. Add boiling water and stir to combine. Drop spoonfuls on top of filling.
Bake for 20-25 minutes at 400 degrees until top is golden brown and filling is bubbling.

I found this recipe surfing food blogs and decided to make it since I had all the ingredients. One of my friends is going to tease me because it's yet another French-titled recipe, though I had no idea what it was when I came across it. This dish is actually from Louisiana - good ol' southern cooking with the vegetables cooked in bacon grease. This made a super yummy bowl of vegetables.

Crispy Bacon and Corn Maque Choux
from Emeril Lagasse on

1/2 pound bacon, chopped
6 ears young sweet corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
Cayenne pepper
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onions

In a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.

1 comment:

Suzanne said...

So when are you coming to COOK for us?