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Posts Tagged corn

Cauliflower Steaks with Spiced Corn

2 large heads of cauliflower, stems lightly trimmed
2 ears of corn, shucked
1/4 cup vegetable oil
1 fresh red chile, seeded and minced
4 scallions, chopped
2 teaspoons drained capers
Salt and freshly ground black pepper

Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of cauliflower to form “steaks.” Reserve the remaining cauliflower for another use.

In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs

In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.

In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.

Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned.






Sausage with Cabbage and Corn Sauté

From your share:

1/2 small head of green cabbage
1 c fresh corn kernels cut from 2 fresh ears

From your kitchen:

8 sweet Italian Sausages
1 T olive oil
1 large onion, cut in ½ and thinly sliced
1/4 c balsamic vinegar
1/2 t salt
1/2 t black pepper

Heat a large skillet over high heat.
Prick sausages with a fork, turning occasionally until brown all over and cooked through, 12-15 minutes. Transfer to a plate and cover with foil to keep warm.
Heat oil in a skillet over medium heat, Add cabbage and onion and cook, stirring occasionally 5 minutes.  Add vinegar and cook stirring occasionally until cabbage is tender 3-4 more minutes.





Fresh Corn Sauté with Bacon and Chives

From the share:
2 cups fresh corn kernels

From your kitchen:
2 Center-cut bacon slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

From your garden:
1 tablespoon chopped fresh chives

How to Make It:
Chop bacon. Add bacon to a large nonstick skillet over medium-high heat; cook until bacon begins to brown. Add corn, salt, and pepper to pan; sauté 4 minutes or until crisp-tender. Sprinkle with chopped fresh chives. 





Farro, Green Bean, Corn, and Abraham Lincoln

From the share:
4 tomatoes, each cut into 6 slices
1 cup (1-inch) cut green beans
1/2 cup fresh corn kernels (or more)
From your garden:
1 tablespoon chopped fresh oregano
From your kitchen:
1/3 cup farro or spelt berries (about 5 ounces)
2 tablespoons finely chopped shallots
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper,

Place farro in a large saucepan; cover with water 2 inches above farro. Bring to a boil. Cover,
reduce heat, and simmer 28 minutes. Add beans to pan; cook 2 minutes or until crisp-tender.
Drain and rinse with cold water; drain.
Combine shallots and next 5 ingredients (through garlic) in a medium bowl, stirring well
with a whisk. Add farro mixture, corn, and oregano; toss gently to coat. Stir in 1/4 teaspoon
salt and 1/4 teaspoon pepper.
Arrange 3 tomato slices on each of 8 plates; sprinkle evenly with remaining 1/2 teaspoon
salt and remaining 1/4 teaspoon pepper. Top each serving with about 1/4 cup farro mixture.




Microwave Corn

From the share:
4 ears corn

From your kitchen:
4 tablespoons butter (optional)

Shuck fresh corn. Wrap each ear in wax paper.

Microwave for 2 minutes per ear of corn. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy. Top with salt and butter or a try a sprinkle of Parmesan cheese and lime juice.

To keep the corn warm for a while, wrap cover with a kitchen towel.




Corn and Tomato Gratin

1/2 lb. red or yellow tomatoes (4 medium), cut crosswise into 1/2-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
1/2 cup chopped fresh basil
1 oz. finely grated parmesan (1/2 cup)
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan

Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.

While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.

Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.

Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.

Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.   Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

Cooks’ note:  Gratin can be assembled, but not baked, 4 hours ahead and chilled, covered. Let stand at room temperature 30 minutes before baking.


From: Gourmet September 2006




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