zoramargolis Posted September 19, 2007 Share Posted September 19, 2007 Other than grilling, how do you cook your corn? It has been a long time since I served corn "on the cob"--the differences now start with when I cut the kernels off the cob--before or after cooking. Everyone loves creamed corn, which is scraped and shredded corn that's cooked with a little butter, salt and sugar. If it gets too thick, I'll add a little bit of milk or cream, if I have it. A corn salad that I really like is cut off the cob after boiling, and tossed with cooked barley, olive oil, lime juice, lime zest and cilantro. Another corn salad that starts the same way, with kernels cut off the cobs after boiling, is corn and unsweetened coconut, which goes really well with Indian food. Zora, you have created a monster. Bwaaahaaa! My little pretty! Now you will bend to my will, and follow my every command! Bwaaahaaa! Link to comment Share on other sites More sharing options...
legant Posted September 22, 2007 Author Share Posted September 22, 2007 After 16 weeks, I have finally gotten the hang of this thing: CSA veggies should be used to complement a meal, not make the meal. Tonight's dinner: string beans stir-fried with shitake, button and portabella mushrooms Sunday dinner: Moussaka (eggplant, oregano and parsley) Monday lunch: goat cheese, beet and spinach sandwich Link to comment Share on other sites More sharing options...
ScotteeM Posted September 23, 2007 Share Posted September 23, 2007 After 16 weeks, I have finally gotten the hang of this thing: CSA veggies should be used to complement a meal, not make the meal.Tonight's dinner: string beans stir-fried with shitake, button and portabella mushrooms Sunday dinner: Moussaka (eggplant, oregano and parsley) Monday lunch: goat cheese, beet and spinach sandwich Sounds great! Tonight I'm going to try a beet carpaccio, and sweet potatoes from the CSA, along with rapini from the Falls Church farmers market and a Wellshire Farms ham. Link to comment Share on other sites More sharing options...
dgreen Posted October 18, 2007 Share Posted October 18, 2007 Great Country Farms has peanuts for u-pick this week! I'm looking forward to it. Link to comment Share on other sites More sharing options...
legant Posted June 19, 2011 Author Share Posted June 19, 2011 Not really in a CSA basket, but a dilemma nonetheless: I have tons of sage. I've done the brown butter sage thingy for pasta, sage pesto, and sage w/ (fried and mashed) potatoes. An internet search yields lots of turkey/sage and pork/sage recipes but nothing is inspiring me. Suggestions? Link to comment Share on other sites More sharing options...
Anna Blume Posted June 20, 2011 Share Posted June 20, 2011 Not really in a CSA basket, but a dilemma nonetheless: I have tons of sage. I've done the brown butter sage thingy for pasta, sage pesto, and sage w/ (fried and mashed) potatoes. An internet search yields lots of turkey/sage and pork/sage recipes but nothing is inspiring me. Suggestions? One of my favorites, especially in summer, wonderful beside a thick veal chop from a humanely-raised, poor little baby animal--though a glass of light, sparkling chilled wine will do: Italian appetizer. (Other cultures don't use batter. Tsk.) Even simpler, also an app, from Loomis (French), though you have to plan ahead: Feta & Prosciutto Wraps. Judy Rodgers of Zuni Café loves sage, so her cookbook has lots of suggestions for use. Try googling w her name; hope this post helps. (You can dry the herb, too.) Link to comment Share on other sites More sharing options...
lperry Posted June 20, 2011 Share Posted June 20, 2011 Not really in a CSA basket, but a dilemma nonetheless: I have tons of sage. I've done the brown butter sage thingy for pasta, sage pesto, and sage w/ (fried and mashed) potatoes. An internet search yields lots of turkey/sage and pork/sage recipes but nothing is inspiring me. Suggestions? I gave up, cut the plant back, and fed the cuttings through the leaf shredder. Link to comment Share on other sites More sharing options...
monavano Posted June 20, 2011 Share Posted June 20, 2011 Not really in a CSA basket, but a dilemma nonetheless: I have tons of sage. I've done the brown butter sage thingy for pasta, sage pesto, and sage w/ (fried and mashed) potatoes. An internet search yields lots of turkey/sage and pork/sage recipes but nothing is inspiring me. Suggestions? Saltimbocca. Veal, pork, chicken. The sage/butter thing is delicious over gnocchi. Squash. Link to comment Share on other sites More sharing options...
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