emeraldowl

Posts Tagged ‘Chives’

Fourth of July: Tested Recipes

In Baking, Cooking, Uncategorized on July 5, 2011 at 9:00 pm

Our neighbors invited us over to a BBQ, it was very last minute. Not that it wasn’t appreciated – I mean we have neighbors who say hi, invite you to church and cook you dinner. It’s like a dream or a movie, only this one isn’t in black and white (name that movie). Anyways, I wanted to take something along. It’s just who I am. I like to contribute and so these are the two recipes we tried:

Thomas Keller’s Creamed Summer Corn

Photo courtesy of trissalicious.com
  • 6 ears supersweet corn, shucked
  • 1 large lime
  • 3 tablespoons butter, unsalted
  • Salt
  • ¾ to 1 cup heavy cream
  • 1/8 teaspoon cayenne
  • 1 ½ tablespoons finely chopped chives
  1. With a sharp knife, cut vertically down each ear of corn to slice off the kernels.  Put the kernels in a large bowl, then hold each cop over the bowl and use a spoon or the back of a knife to scrape any remaining corn and the milk from the cob.
  2. Grate the zest of the lime, preferably with a microplane grater; set aside.  Cut the lime in half.
  3. Melt the butter in a large frying pan over medium heat.  Add the corn, squeeze about 1 tablespoon of the lime juice, or to taste, over the corn, and season with salt.
  4. Reduce the heat to medium-low and cook until all of the liquid has evaporated, concentrating the flavour, and the corn is beginning to sizzle, 15 to 17 minutes.
  5. Stir in ¾ cup cream, the cayenne, and lime zest.  Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn.  Add up to ¼ cup more cream if desired for a creamier texture.  Add salt to taste and stir in the chives.
This is a show stealing side dish. The lime had everyone asking what is in here??? It is honestly one of the best cream corn recipes I have tried and it was super easy to make. Leave it to Keller to make another dynamite dish with so few ingredients! This will definitely make future appearances at our table.

 

Banana Caramel Whoopie Pies (Annie Eat’s)

 For the recipe CLICK HERE.  Some friends turned us onto this website and this particular recipe. I would have just re-posted, but it is long and you really should go see how Annie eats…

Anyways, I followed the piping directions for the whoopie pies and they turned out picture perfect (that is just as this picture shown from Annie’s website – Thanks!) My favorite, favorite part (yes so good it must be said twice) is the caramel frosting. It is divine. You do end up with excess frosting and we used it for a fruit tray and I would honestly make the frosting again just for this purpose. So good!! The banana “cake” is also very flavorful and the perfect texture. So if you love whoopie pies or have always wanted to try them – this is your recipe.

 

 

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Spring Scramble

In Cooking, Uncategorized on April 18, 2011 at 7:51 pm

Soft scrambled eggs with ricotta and chives.  Light, fluffy, creamy, tangy… need I say more.

Spring Scramble

4 eggs
1 1/2 Tbsp half & half
1 Tbsp chives, minced
1/4 tsp coarse salt, plus additional for serving
1/8 tsp fresh cracked pepper
1 Tbsp butter
2 slices of bread, for toasting (favorite kind…)
 

Directions: Whisk eggs, chives, half & half, salt (fleur de sel is a great choice) and pepper in medium bowl. Melt butter in heavy medium nonstick skillet over medium heat. Add egg mixture and stir with silicone spatula until eggs are almost cooked but still runny in parts, do not over stir – this will make your eggs tough, you can tilt the pan as necessary to distribute uncooked liquid. Remove from heat. Fold ricotta gently into eggs.

Meanwhile prepare bread as desired: toaster, broiler with butter, on a griddle… Top bread with spring scramble, sprinkle with additional salt, pepper and extra butter if desired. Enjoy!

We had breakfast for dinner – I love it.  I remember as a child thinking breakfast for dinner was magically.  Later my grandmother confessed it was an easy and cheap way to get dinner on the table in a hurry.  It’s true, but still special in its own weird way! The chives bring a fresh peppy element to the eggs and the ricotta takes them over the top! Next time I am going to do a more Greek style scramble with feta.