354 - Wecinesday, September 21, 1994 ~ North Shore News

FOOD

Cook corn when it’s fresh

From page 20

Finished tomatoes shouid feel pli- able and leathery, not dry and hard.

Remove tomatoes, Cool. Pack in airtight containers in a dark cupboard until ready to use. .

BEST-EVER~ CORN-ON-THE-COB -Real corn enthusiasts say that the

true way to enjoy this summer's deli- .

cacy is lo set a pot of water to boil, then run ont into the field to pick corn. Then, rush it to the pot!

Well, maybe this works in Jowa or Chilliwack, but not here on the North Shore (although some of those back lane gardens P’ve spotted along Grand Blvd. can do this). Here’s how to do it at home, my way.

Bring a pot of water which has been salted to a boil. Drop in cleaned and shucked fresh corn (same day as purchased). When water retrrns to a boil, set the time for exactly five minutes and turn off the heat. Let carn stand in the water until time goes off.

Some folks add a splash of milk to the water, and omit the salt. Some like a spoonful of sugar.

Whatever you do, serve with lots ef fresh butter, and a saucer cf sea salt for sprinkling over the hot corn. And no one can eat just one, so offer plenty.

I have a friend who has a corn- only party each summer. Lots of fla- vored butters, cold beer, and fresh tomatoes and bread. That’s it - and everyone loves it.

Finally, my dearly departed Uncle Frawk taught our family 2 corn-butte,ing-trick some 40 years ago plus. I’ve been using it ever since, have passed it along to my husband, and now to you.

Instead of trying to balance a slice of slippery butter along the edge of

Watch out

From page 20

3/4 c. milk

4c, sugar

3 Tbsp. brandy

3 Thsp. creme de cacao

1c. ice cubss (6-8 average size)

Combine the gelatin and cream in blender and let stand 3-4 minutes. Boil the milk and add. Blend 2 min- utes, using lowest speed. Add sugar. brandy and creme de cacao, Biend at high speed until well mixed. Add the ice cubes, one at a time, and blend each until melted.

Pour into crust and chill until firm. Don’t ask me what to do with the rest of the bottles of liquor but if you decide to make Alexanders, feed them to people over 30.

BANANA CREAM CHEESE PIE Crust: 4c. corn fakes, crushed (1 ¢.) 2 Tbsp. sugar 1/4 c. butter, melted 3 medium bananas Filling: 8 oz. package cream cheese, soft- ened : 1 1/4 oz. tin sweetened condensed milk (Eagle Brand) 1/3 c. fresh lemon juice 1 tsp. vanitia

Prepare crust by combining crumbs with sugar and melted but- ter. Press into sprayed 9” pie plate, chill. Whip the cream cheese until fluffy.

Beat in the condensed milk until smooth. Stir in lemon juice and vanilla. Slice two bananas on the crust and pour filling over. Chill sev- eral hours or overnight. Before serv- ing, slice the banana on top. °

an even slippier rounded cob of hot cora try Uncle Frank's trick. Place a big slice of cold butter onto a torn piece of bread or an opened biscuit or bun.

Turn onto the corn, butter-side against the corn, Use the bread us a handle to slide the butter along all the rows, as you tum the cob. Perfect buttering. No buttery fingers. And, you pel to pop the piece of bread into your mouth when you're finished!

Speaking of corn-on-the-cob, | once owned & great parakeet named Butchie. We would give him the cobs, after we finished them. And he would use them in his log rolling trick showing off for family and friends.

And then there was my Golden Hamster, Petie. He demanded his very own ear of corn to eat. He would devour each row, singly, in the neatest fashion ever. One by one. Then he would sit on the empty cob, bench-fashion.

FRESH CORN KERNEL MUFFINS I have also tried this recipe as a round cornbread, baked in a porce- iain quiche dish, to serve in wedges with barbecued pork ribs or chili. Delicious, and a summer favorite of mine. Makes one nine-inch quiche dish, ora dozen muffins. 1 ¢. (250 mL) generous fresh corn kernels (about 2-3 ears) 1c. (250 mi) all-purpose flour 1 Tbsp. (15 mL) baking powder t tsp. (5 mL) salt ‘1 Tbsp. (15 mL) granuiated suger 1/2 tsp. (2 ml.) baking soda ’ Generous pinch cayenne pepper 1/3 c. (75 mL) finely minced cation (optional) 1 c. (256 mL) stone-ground yellow cornmeal 2 large eggs, lightly beaten 1/4 c¢. (300 mL) buttermilk

for Brandy

If you happened to read last Sunday’s Travel Wise, I mentioned that fd bought wild rice at an excel- lent price at a roadside in Wisconsin.

I’ve been making it for us fairly often as we travel. This recipe was included in a folder in my bag of tice. It’s really easy and quick to make. Just cook a little extra wild rice tor the next day’s meatballs. This serves four, but our little fridge is so efficient [ can store leftovers for several days.

When you have only two burn- ers, you combine a lot of food to expedite a meal. Try serving the meatballs with regular rice and car- rots.

Combine rice and water in nor- mal proportions, add salt and bring to a boil. Top with whole, trimmed baby carrots and cover. Cook the rice the normal length of time. The carrots can steam on top and are teady at the same time.

You can do the same with other vegetables. Sprouts take the full time but broccoli should be added about 10 minutes before the rice is done.

WILD RICE MEAT BALLS 1 Ib. extra lean ground beef 1 small onion, finely chopped 1/2. c. cooked wild rice 1/3 ¢c. fine, dry breadcrumbs 1/2. c. canned milk salt, pepper and garlic powder 1 tin cream of mushroom soup 1/2 soup can water 1/2 c. dry white wine (optional - I haven't got any) pinch sage or thyme cracked pepper

Prepare the meat balls with the first five ingredients and seasonings. Brown in skillet. Combine remain- ing ingredients and pour over. Simmer 1/2 isour.

4 Tbsp. (50 mL) melted butter 1/2 ¢. (125 mL) grated sharp

Cheddar cheese

Hewat oven 15 minutes to 425°F (220°C).

Cut the fresh corn kernels off the cob using a sharp knife. Using the back edge of the knife, scrape off ali the milky pulp from each cob as ~ well, Combine the kernels and pulp to measure a generous cup full,

in a jarge mixing bowl, whisk together the flour, buking powder, salt, sugar. soda and pepper. Stir in the onion (if using) and the corn- meal,

Whisk iouether the eggs, butter- milk, melted butter and corn. Add to the dry ingredients, and mix gently just until blended and moistened. Do not over mix. Batter will be lumpy.

Pour batter into a greased baking dish, or prepared muffin tins (filling three-quarters full).

Sprinkle batter with cheese. Bake about 25 minutes (a bit longer for the baking dish) until golden brown, (Centre should test clean when 3 wooden pick or skewer is inserted.)

Remove from oven. Serve hat.

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Bravo new for Fall “Kidswear

Adorable “That Hat” Velvat hais

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Playskool Rain Shields

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49 6 & THE VOICE OF NORTH AND WEST VANCOUVER ET

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