Moosewood Restaurant Simple Suppers - Moosewood Collective [47]
Cooking Corn on the Cob
BOILING In a large pot of boiling water, cook very tender young ears of shucked corn just until hot, a minute or less, and more mature ears no more than 3 to 5 minutes.
STEAMING Remove the coarse outer husks, leaving the silk and more tender inner husks in place. (The husks help steam the kernels.) In a steamer on the stovetop, place the ears uncrowded in a single layer or standing upright. Depending on the size of the steamer and how closely the corn is packed, steam for 5 to 10 minutes, until the corn is hot and tender. In a microwave oven, you can steam one or two ears of corn at a time. Cook unshucked ears at the highest setting for about 2 minutes per ear. After steaming, most of the silk will come off when you peel back the husks.
GRILLING Choose large ears of corn with plump kernels. Grill right on the rack about 4 inches above glowing coals. Turn several times during cooking. Grill bare ears for 3 to 5 minutes and unshucked ears for 8 to 10 minutes.
Corn on the Cob Toppings
Boil, steam, or grill the corn and then slather on a topping:
FLAVORED BUTTER
CHIPOTLE MAYONNAISE
RED PEPPER BUTTER SAUCE
TEX-MEX STYLE
Spread mayonnaise on the hot corn and then dribble on (or drench with) Tabasco or other hot pepper sauce, and lime juice and sprinkle with grated Parmesan cheese.
CHESAPEAKE BAY STYLE
Stir Old Bay Seasoning and lemon juice into melted butter or oil.
SPICY TOPPINGS
• Stir lime or lemon juice and a pinch of cayenne into melted butter or olive oil.
• Use your favorite barbecue sauce straight from the bottle.
• Try equal parts maple syrup and melted butter, with minced canned chipotles in adobo sauce stirred in.
• Stir freshly grated orange zest and chili powder or Tabasco or other hot pepper sauce into melted butter.
serving & menu ideas
Of course, corn on the cob is always the star of the backyard summer supper. Next time, make the usual picnic dishes, but with a twist: Chipotle Potato Salad and Pan-Asian Slaw and one of the corn on the cob toppings new to you. Corn on the cob is also great in unexpected combinations: Follow Indonesian Sweet Potato & Cabbage Soup with a big platter of corn on the cob with lime.
peas & escarole
This quick side dish is so green and fresh-tasting that it seems the essence of spring, although with a package of frozen green peas, you can make it any time of year. Peas and escarole enhance each other wonderfully because of their contrasting tastes and textures.
SERVES 4 TO 6
TIME: 10 MINUTES
1 10-ounce package of frozen petite sweet peas (2 cups)
1 8-ounce head of escarole
1 tablespoon olive oil or butter
generous pinches of salt, black pepper, and sugar
Defrost the peas by placing them in a colander and running hot tap water over them for a minute. Thoroughly rinse the escarole and cut it into fine shreds (about 4 cups).
In a skillet on medium heat, sauté the escarole in the oil or butter for a minute or two, until bright green and wilted. Add the peas, salt, pepper, and sugar and cook, stirring constantly, just until the peas are hot, a minute or two.
serving & menu ideas
So green and sweet, this is the perfect side dish for Flounder with Herbed Lemon Butter. Or serve it with Yellow Rice and Lemon Herb Tofu. It’s a delicious simple meal spooned on Polenta or tossed with a chunky pasta and sprinkled with grated Parmesan.
apples two ways
Sautéed on the stovetop or baked in the oven, these cinnamony apples add a sweet note to any meal. If you’re already baking something for dinner, pop some apples into the oven too, and if the oven temperature is hotter or cooler, don’t worry—just adjust the baking time.
sautéed apples
SERVES 2 TO 4
TIME: 15 TO 20 MINUTES
2 firm tart apples
1 tablespoon butter
2 tablespoons sugar
1 teaspoon cinnamon
Peel, core, and slice or dice the apples.