STEWED CORN AND TOMATOES WITH OKRA
Categories Onion Tomato Side Sauté Vegetarian Corn Bell Pepper Summer Okra Jalapeño Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
- Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.
COOKING DRIED SWEET CORN
After you have dried sweet corn here is a good recipe to prepare it for the table.
Provided by Kathie Carr
Categories Vegetables
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Soak dried corn for 2 hours in water in a saucepan. Do NOT drain. Cover and cook slowly until the kernels are tender (50 to 60 minutes). Correct seasonings if desired. Add butter. Serve in sauce dishes, broth and all. If you like, add two tablespoons milk. Serves four to six.
CREAMED DRIED SWEET CORN WITH ONION AND CHIVES
Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn-and even more irresistible.
Provided by Adina Steiman
Categories Thanksgiving Side Corn Milk/Cream Pennsylvania Fall
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
- Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
- Season to taste with salt and pepper. Top with chives.
CREAM OF COPE'S CORN SOUP WITH SHRIMP AND WILD MUSHROOMS
Provided by John T. Edge
Categories Soup/Stew Milk/Cream Mushroom Lunch Shrimp Corn Chive Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first course) servings
Number Of Ingredients 17
Steps:
- Cook corn and make soup:
- Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, heavy cream, and 6 cups stock and bring to a boil.
- Wrap parsley, thyme, bay leaves, and peppercorns in cheesecloth and tie with string to make a bouquet garni. Add to pot with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, covered, 45 minutes.
- Discard bouquet garni, then purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Strain soup as puréed through a fine-mesh sieve into a large heavy saucepan, pressing on and then discarding solids.
- Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.
- Cook mushrooms and shrimp:
- Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.
- Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.
- Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss shrimp with 1/4 teaspoon each of salt and pepper. Cook shrimp in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Remove from heat and stir in chives and salt and pepper to taste.
- Mound shrimp and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.
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