Hello wonderful CSAers!
This week we have some fantastic sweet corn, new red potatoes, cucumbers, fava beans and tomatillos. For recipes for the tomatillos and favas I would suggest checking out the old newsletters, all of which are archived on the website. www.sirensongfarm.com
This week I tried to find some unique ideas for cooking sweet corn and new potatoes. Of course, corn on the cob is always a good choice as well! I hope you have fun experimenting with some of these. Bon appetite!
Chicken and Corn Stew with Corn Wafers
For the corn wafers
1/2 stick (1/4 cup) unsalted butter, softened
2 teaspoons sugar
1 large egg white
1/2 teaspoon salt
3 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
2 tablespoons freshly grated Parmesan
1 tablespoon vegetable oil
2 whole boneless chicken breasts (about 2 pounds)
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
1 small onion, chopped fine
1 small green bell pepper, chopped fine
1 rib of celery, chopped fine
1 1/4 cups chicken broth
4 fresh or canned plum tomatoes, chopped
1 teaspoon chili powder
1 cup fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
1/2 cup thinly sliced scallion greens
1/4 cup loosely packed fresh basil leaves, chopped fine
Make the corn wafers:
In a bowl with an electric mixer cream the butter, add the sugar, and beat the mixture until it is light and fluffy. Add the egg white and the salt and beat the mixture at low speed for 5 seconds, or until it is just combined. (The mixture will be lumpy.) Add the cornmeal, the flour, and the Parmesan and stir the mixture until it is just combined. Transfer the mixture to a small bowl and chill it, covered, for at least 4 hours or overnight. Arrange rounded teaspoons of the mixture 3 inches apart on buttered baking sheets and with a fork dipped in cold water flatten them carefully to form 2-inch rounds. Bake the wafers in batches in the middle of a preheated 425°F. oven for 5 to 6 minutes, or until the edges are golden brown, with a spatula transfer the wafers immediately to racks, and let them cool.
In a 9-inch cast-iron skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned to a bowl. To the fat remaining in the skillet add butter and the flour and cook the roux over moderately low heat, stirring constantly, until it is the color of peanut butter. Stir in the onion, the bell pepper, and the celery and cook the mixture, stirring occasionally, until the vegetables are softened. Add the broth, the tomatoes, the chili powder, and the chicken with any juices that have accumulated in the bowl, simmer the stew, covered, for 15 to 20 minutes, or until the chicken is cooked through, and stir in the corn. Transfer the chicken to a work surface and let it cool until it can be handled. Cut the chicken into bite-size pieces and stir it into the stew. The stew may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallion greens and the basil, season the stew with salt and pepper, and serve it in bowls topped with the corn wafers.
Fresh Corn, Cheddar, and Scallion Corn Bread
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 cup fresh corn kernels including the pulp scraped from the cobs(cut from about 2 ears of corn)
1 1/2 cups grated sharp Cheddar
3 scallions, sliced thin
Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until a tester comes out clean.
Southwest Corn Frittata
Serve the frittata with chunky salsa, and put together an avocado, jicama and red onion salad with cumin vinaigrette to have alongside.
4 large eggs
1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed
1/2 cup (packed) grated Monterey Jack cheese with jalapeños
3 tablespoons chopped fresh cilantro
2 6-inch-diameter corn tortillas, cut into small wedges
1 tablespoon olive oil
1 cup chopped onion
Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.
Roasted Baby Red Potatoes with Rosemary
Yield: Makes 4 servings
1 pound unpeeled baby red potatoes (1- to 1 1/2-inch-diameter)
1 tablespoon olive oil
1 teaspoon coarse kosher
4 large rosemary sprigs
Preheat the oven to 450°F.
Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.
Red Potatoes Tossed in Roasted-Garlic Butter with Sage and Bacon
Reduce oven gridlock with this fantastic stove-top side. (The garlic can be roasted in the oven a day in advance.)
Yield: Makes 8 servings
12 large garlic cloves, peeled
3 tablespoons olive oil
3 tablespoons butter, room temperature
8 bacon slices, chopped
3 pounds 1- to 1 1/2-inch-diameter red-skinned potatoes
4 teaspoons dried rubbed sage
Fresh sage sprigs (optional)
Preheat oven to 400°F. Combine garlic and oil in small ovenproof dish; cover tightly with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Transfer garlic and oil to processor; add butter and process until almost smooth. Transfer garlic butter to small bowl.
Sauté bacon in heavy large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels to drain. (Garlic butter and bacon can be made 1 day ahead. Cover separately and chill. Bring garlic butter to room temperature before using.)
Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. Cool slightly. Cut potatoes in half; transfer to heavy large skillet. Add garlic butter, bacon, and dried sage and toss over medium-high heat until potatoes are heated through, about 6 minutes. Season to taste with salt and pepper. Transfer potatoes to bowl. Garnish with sage sprigs, if desired.
Panfried Smashed Potatoes
These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.
Yield: Makes 4 servings
Active Time: 10 min
Total Time: 45 min
8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
Fried potatoes can be kept warm in a sheet pan in a 200°F oven up to 30 minutes.