Corn and Bacon Chowder

WIN_20160812_220110In my neck of the woods, sweet corn is in season. Hooray! The problem is, the season for fresh sweet corn seems to last about 5 minutes (OK, maybe 2 or 3 weeks) and then it’s all gone.  :(  Corn and Bacon Chowder freezes well, and is a great recipe for preserving the awesome flavor of fresh sweet corn to enjoy all winter long. I make BIG batches of this soup, based upon a recipe found in an old Better Homes & Gardens cookbook, to stock my freezer. The recipe below makes a smaller quantity, but can be easily doubled. Let’s get started!

Ingredients (Makes 8 servings)

8 ears of corn (or 4 cups corn kernels) Continue reading

Hot Pepper Relish

WIN_20160824_115624Whether you favor hot dogs, bratwurst, or a classic American cheeseburger on the backyard grill, this Hot Pepper Relish is the perfect accompaniment. It has just enough ZING! to catch your attention, and is chock full of garden fresh flavor. To save time, you could prepare half the recipe below and simply store it in the refrigerator instead of canning. I’ve included canning directions as well, because Hot Pepper Relish makes a lovely and simple gift!

WIN_20160823_190908Ingredients (Makes 8 half-pint jars)

4 large green bell peppers, seeded and diced (about 4 cups)

5 large hot Hungarian peppers, seeded and diced (about 2 cups) Continue reading

Great-Grandma’s Corn Relish

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My Grandpa Fred grew up enjoying this corn relish on the family dinner table. He remembers it fondly. I found his mother’s corn relish recipe in a treasure box of family recipes and, since my Grandpa is just about the coolest guy around, I’m happy to make a batch just for him whenever fresh sweet corn is available. I love you, Grandpa!

*Note: I’ve scaled this recipe down to a manageable size, as Great Grandma made a LOT of corn relish at once! Original quantities (which I occasionally prepare) are 3 times the quantities listed below.

Ingredients (Makes 8 pints)

8 ears of fresh sweet corn

2 onions

1 green bell pepper

1 red bell pepper

1 cup sugar

1 1/3 cup vinegar

2/3 cup water

1 tablespoon salt

1/3 teaspoon mustard seed

1/3 teaspoon celery seed

Directions

Step 1) Working carefully, use a sharp knife to slice the kernels from each ear of corn.

Step 2) Dice the onions and bell peppers.

Step 3) Combine all ingredients in a large pot. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer gently for 30 minutes. Done!

Step 4) Corn Relish may be stored in the refrigerator for two weeks, or may be canned in sterilized jars, leaving 1/2 inch of headspace. If canning, process jars in a boiling water bath for 15 minutes. Canned Corn Relish will remain fresh for up to one year.

 

 

Simple Beef Bourguignon

WIN_20160815_185525“Simple” and “Beef Bourguignon” are not words we see paired too often, but perhaps we should! French food does not need to be mysterious, and this spin on classic French beef stew is really a snap to prepare. Also, it’s versatile. Feel free to add or subtract vegetables as your taste buds desire. Suggestions are given in the recipe below. Bon Appétit!

WIN_20160815_150511Ingredients (Serves 6)

2 pounds good quality beef stew meat

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup real butter

2 tablespoons olive oil

1 (750 ml) bottle burgundy or cabernet sauvignon wine

2 cups French Braised Onions (optional)

2 cups roasted root vegetables (optional)

1/4 cup pitted Kalamata olives (optional)

Directions

Step 1) In a large plastic bag, toss together beef stew meat, flour, salt, and pepper. Shake the bag until the meat is evenly coated with the flour mixture.

Step 2) Combine half of the butter and half of the olive oil in a heavy skillet. Melt butter and oil together over medium heat. Add half of the meat from step 1 to the skillet, and cook until browned on all sides, turning occasionally with a metal spatula.

Step 3) Transfer browned beef to a slow cooker (such as a Crock Pot). Repeat steps 2 and 3 with the other half of the butter, oil, and beef.

Step 4) Add 1/4 cup of red wine to the skillet and continue cooking over medium heat while scraping vigorously with a metal spatula to deglaze the pan. Pour the contents of the pan into the slow cooker over the beef.

Step 5) After all of the beef has been browned and transferred to the slow cooker, pour the remainder of the bottle of red wine over the beef. Cook the beef on “low” for 8 – 10 hours (preferable) or on “high” for 4 – 5 hours, until most of the wine has been absorbed and the beef is very tender.

Step 6) Approximately 30 minutes before serving, gently stir any combination of French Braised Onions, roasted vegetables, and Kalamata olives into the slow cooker with the beef, to heat through. Serve with potatoes, sautéed yellow squash, and/or French bread.

 

 

French Braised Onions

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I’ll be honest, friends. While I adore most vegetables, onions have never ranked really high on the list. I don’t “dislike” them, they just aren’t a favorite. Or rather, they weren’t a favorite until I made these amazing French Braised Onions. It all started a few days ago, when I pulled these lovely little onions from my backyard garden. Aren’t they cute?

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Alas, they are also a bit slow to clean and peel! It seemed a waste to just chop them up and toss them in a recipe as if they were big, store bought onions. I wanted to showcase these little cuties. The recipe below is incredibly simple, you just need to be patient with the slow cooking required. The end result is worth the wait… onions infused with broth and wine, sweet and savory, with a silky texture. French Braised Onions are delightful as an accompaniment to meaty dishes such as beef bourguignon, or can be served as an appetizer on thin slices of baguette.

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Onions before braising

Ingredients (Makes about 3 cups)

30 – 40 small white onions (1/2 inch to 1 inch in diameter)

2 tablespoons real butter

1 teaspoon fresh rosemary

1/2 cup chicken stock

3/4 cup dry red wine

Directions

Step 1) Melt butter in a 9 inch skillet. Sprinkle rosemary evenly over melted butter.

Step 2) Lightly trim the bottoms and tops of the onions, removing only about 1/4 inch from each end. Arrange onions, top sides up, in the buttered skillet.

Step 3) Pour the chicken stock and wine over the onions.

Step 4) Bring the skillet just barely to a boil over medium heat, then immediately reduce heat to low. Simmer uncovered for 15 minutes.

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Onions after 90 minutes of total braising time

Step 5) After 15 minutes, cover the skillet and continue cooking over low heat for an hour or longer as needed, until almost all of the liquid is absorbed. Gently shake the skillet every few minutes, to prevent sticking and evenly distribute the liquid. Don’t rush this! It really should take at least an hour for most of the liquid to absorb. If the liquid is disappearing quickly, reduce the heat.

Step 6) When almost all of the liquid has been (slowly!) absorbed, your French Braised Onions are ready to enjoy!

Savory Garden Pie

WIN_20160809_182515My apologies, friends. I’ve been playing in the garden, and haven’t offered up a new recipe for a few days now. What began a few weeks ago as a daily walk to the garden with a kitchen bowl has blossomed into a daily walk to the garden with a wheelbarrow. The harvest this year is amazing!

A few days ago, I pulled all of the beets in my beet patch. Oh my, what a job! The highlight of the morning was watching the kiddos gleefully spray a huge pile of freshly pulled beets with the garden hose. While most of the bounty found its way into jars of pickled beets, I saved a few for this Savory Garden Pie. With rich flavors of ricotta, walnuts, and earthy root vegetables, Savory Garden Pie makes a delightful dinner with a side salad and crusty bread. Bon Appetit!

108761Ingredients (Makes 1 pie, serves 6 – 8)

1 roll-out, refrigerated pie crust

2 cups part-skim ricotta cheese

1 tablespoon seasoning mix, such as Wildtree Picnic Salad Blend*

1 egg

1/4 cup shredded parmesan cheese

1 cup chopped walnuts

3 cups sliced root vegetables (any combination of beets, carrots, parsnips, celeriac, or turnips would be delicious)

* Interested in Wildtree products? Feel free to email my favorite Wildtree consultant, Tricia, at adams4@ncn.net     

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Ricotta mixture with 1 teaspoon of beet juice for color (optional)

Directions

 

Step 1) (Optional) If you prefer your vegetables fork-tender instead of crisp, steam your sliced root vegetables in a steamer rack for 3 – 5 minutes.

Step 2) Roll out your refrigerated pie crust into a 9 inch pie plate.

Step 3) In a small mixing bowl, combine ricotta, egg, seasoning mix, parmesan, and walnuts. Blend well. Spread this mixture over the bottom of the pie crust.

Step 4) Arrange sliced root vegetables on top of the ricotta mixture. If desired, sprinkle with freshly ground black pepper.

Step 5) Bake in a preheated 400 degree oven for 40 minutes, or until the crust is a deep golden brown. Allow to rest for 5 minutes before slicing and serving.

 

Lemonade Bundt Cake

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Lemonade Bundt Cake

Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie! This recipe works for zucchini, too.

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Yellow Summer Squash

Ingredients (Makes 1 Bundt cake or 2 loaves)

1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)

1 teaspoon lemon extract

1 cup applesauce

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Patty Pan Squash, peeled

1/2 cup vegetable oil

2 eggs

1 cup sugar Continue reading