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Come Party With Me: Movie Club Meeting

partysugar — Tue, 12 Aug 2008 07:45:00 -0700

The foodie documentary King Corn will be shown at my movie club meeting, so the menu features a variety of vegetarian corn dishes. During the screening, let guests nibble on corn cakes and pizzettas with corn and zucchini.

After the movie is finished, invite everyone around the table for a light meal of cheddar corn chowder with an arugula fresh corn salad on the side. The soup can be kept warm during the movie, while the salad can be assembled in advance and dressed just before serving.

For these delicious recipes that highlight the sweet flavor of corn, read more.

Corn Cakes With Fresh Corn and Chives
From Better Homes and Gardens magazine

Ingredients

1 fresh ear of corn or 1/2 cup frozen whole kernel corn
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro (optional)
1/3 cup dairy sour cream

Directions

Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined.
In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm.
Repeat with remaining batter, adding the remaining 1 tablespoon oil.
Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sour cream with the corn cakes.

Makes 6 servings.

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White-Cheddar Corn Chowder
From Martha Stewart

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 cups homemade or low-sodium store-bought vegetable stock
1 cup nonfat milk
3 cups fresh corn kernels (from about 6 ears of corn)
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Directions

Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne.
Raise heat to medium-high, and add wine.
Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
Add corn, and cook until tender, 3 to 4 minutes. Remove from heat.
Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese. Chowder can be refrigerated in an airtight container for up to 3 days.

Serves 6.

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Arugula, Fresh Corn and Tomato Salad
From Food and Wine magazine

Ingredients

1/4 cup Champagne vinegar or white wine vinegar
1/4 cup minced shallots
Salt and freshly ground pepper
6 ears white corn with small kernels, shucked
1/2 cup extra-virgin olive oil
8 loosely packed cups arugula or peppercress (about 3/4 pound)
3 pints cherry tomatoes, halved
8 fresh organic nasturtiums (see Note), gently torn into bite-size pieces (optional)

Directions

In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper. Let the shallots stand in the vinegar for 10 minutes.
Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.

Serves 8.

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Corn Chowder Two Ways - Beginner & Expert

partysugar — Tue, 11 Sep 2007 15:43:19 -0700

Corn chowder is one of my favorite early fall soups. Fresh, late summer corn can be used to create a tasty, thick and delicious chowder. Bacon, cheddar cheese, potatoes, and peppers can all be added to enhance this hearty meal. If you've never made chowder before, definitely give the easy recipe a try. You'll find homemade soups are super satisfying and simple to put together - all you need is time. To give one, or both, of these chowders a taste, read more

Beginner Corn Chowder
From Martha Stewart
Image Source

4 ounces bacon, cut into 1/4-inch dice
1 small onion, peeled and cut into 1/4-inch dice (1 cup)
2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup)
8 sprigs fresh thyme
Salt and freshly ground black pepper
3 cups canned low-sodium chicken broth
3 ears yellow corn, kernels removed (about 2 1/2 cups)
5 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
1 poblano chile, seeded and cut into 1/2-inch dice
1 1/2 cups half-and-half

Place bacon in a small stockpot over medium-high heat. Cook bacon, stirring occasionally, until it is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with a slotted spoon, then transfer to paper towels to drain, and set aside. Discard all but 2 tablespoons bacon fat.
Add diced onion, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium, and simmer 15 minutes.
Add corn, potato slices, and poblano chile; cook until potatoes are tender, 8 to 10 minutes. Remove from heat. Using a slotted spoon, remove and discard thyme.
Add half-and-half, and simmer until soup is hot.
Taste and adjust seasoning with salt and pepper. Ladle soup into soup bowls, and garnish with bacon. Serve immediately.

Serves 4.

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Expert Corn Chowder
From Bobby Flay
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4 (2 pound) lobsters, steamed
3 tablespoons unsalted butter
1 large Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
3 cups roasted corn kernels, cobs reserved *see Cook's note
4 to 5 cups lobster stock
3 poblano chiles, roasted, peeled, seeded and diced
3 cups heavy cream
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish
Roasted Corn and Green Chile Relish, recipe follows

*Cook's note: to roast corn: Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes.
Preheat oven to 425 degrees F.
Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. You can also do this on a grill.
To make the chowder: Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.
Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft.
Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil.
Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.
Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer.
Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.
Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly.
Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves.

Serves 8.

Roasted Corn and Green Chile Relish:

4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes
1 large poblano chile, roasted, peeled, seeded and finely diced
1 small red onion, finely diced
1 lime, juiced
2 tablespoons canola oil
Salt and freshly ground black pepper

Preheat oven to 425 degrees F.
Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.
Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld.

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Come Party With Me: Camping Trip - Menu (Part 1)

partysugar — Tue, 21 Aug 2007 10:12:37 -0700

When planning a camping trip, select a menu before you leave the house and get as much as you can done in advance. For a weekend getaway, you should prep Friday & Saturday dinners and Saturday & Sunday breakfasts and lunches. For Friday afternoon's arrival at the campground, have a cooler of store bought snacks ready. Creamy cheeses, chips and dips, and sliced salami will tide guests over while setting up the tent. For the main course reheat already made corn chowder over the campfire. A green salad with fresh fruit pairs nicely with the chowder. Don't forget the fixings to s'mores, the classic campground dessert. The following morning for breakfast, scramble a big batch of herbed cream cheese eggs, serve bacon, toast, and sausage as hearty sides. For these tasty recipes, read more

Corn Chowder
From The Bon Appetit Cookbook by Barbara Fairchild
Image Source

6 ears fresh yellow corn (or about 4 1/2 cups frozen corn kernels, thawed)
4 cups low-salt chicken broth
3 cups whipping cream
2 tablespoons olive oil
7 bacon slices, cut crosswise into 1/4-inch-wide strips
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped leeks, white and pale green parts only, (about 2 leeks)
3/4 cup finely chopped celery
1 teaspoon fennel seeds
1/4 pound white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 tablespoons dry Sherry
1 teaspoon fresh thyme leaves
1 pound fresh crabmeat, picked over
2 tablespoons chopped fresh parsley

Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth and cream in heavy, large saucepan. Simmer 5 minutes. Remove from heat.
Heat oil in large, heavy pot over medium-high heat. Add bacon and saute until crisp, about 8 minutes. Transfer bacon to paper towels to drain.
Pour off all but 3 tablespoons bacon drippings and add onion, leeks, celery and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes.
Discard cobs from cream mixture, and strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels.
Simmer chowder until potatoes are tender, about 5 minutes longer. (Can be prepared to this point 1 day ahead. Cover and chill bacon. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
Melt butter in large, heavy skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
Saute crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon and parsley among bowls. Ladle chowder over and serve.

Serves 8.

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Fruit Salad with Arugula
From Food & Wine magazine

1 cup whole blanched almonds (5 1/2 ounces)
1 tablespoon plus 1/2 teaspoon almond oil (optional)
Kosher salt
4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
1 small shallot, minced
3 tablespoons sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pint blackberries or Persian mulberries
4 bunches of arugula (1 1/4 pounds), large stems discarded

Preheat the oven to 375°.
In a small pie plate, toast the almonds for 8 minutes, until fragrant. Toss with 1/2 teaspoon of the almond oil and sprinkle with salt.
In a mini processor, puree the chopped nectarine. Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt. Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil. Season with salt and pepper.
Put the sliced nectarines and the blackberries in a medium bowl. Drizzle on one-third of the vinaigrette and season with salt and pepper.
In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette.
Gently toss in the dressed fruit. Garnish with the almonds and serve immediately.

Serves 10.

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Cream Cheese Scrambled Eggs
Southern Living magazine

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1 (3-ounce) package cream cheese, cut into cubes
1/3 cup chopped fresh basil (optional)
Garnish: fresh basil sprigs

Whisk together first 4 ingredients.
Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.

Serves 4 to 6.

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Fast & Easy Dinner: Red Chowder With Leek, Corn, and Crab

partysugar — Tue, 24 Mar 2009 06:50:07 -0700

Delight your family with this divine chowder recipe. The salty porkiness of the bacon is balanced by the oceanic freshness of the crabmeat, making for a soup that is filling and well-balanced.

It's also chock-full of vegetables - potatoes, leeks, red pepper, corn - which means it's a meal in a bowl.

Don't be intimidated by the long ingredient list; this chowder really is a cinch to throw together. Get the recipe now when you read more.

Red Chowder With Leek, Corn, and Crab
From Every Day With Rachael Ray

Ingredients

1 tablespoon extra-virgin olive oil
4 slices thick-cut bacon, chopped
2 large baking potatoes - peeled, halved lengthwise, and thinly sliced crosswise
2 leeks, split lengthwise and sliced 1/2 inch thick
4 ribs celery with leafy tops, chopped
1 bay leaf
Salt and freshly ground pepper
Half of a red bell pepper, chopped
2 tablespoons chopped fresh thyme
1/2 cup dry sherry
One 32-ounce container (4 cups) chicken broth
One 28-ounce can crushed tomatoes
2 cups frozen corn kernels
12 ounces lump crabmeat, picked over for pieces of shell
2 tablespoons Old Bay Seasoning
A generous handful of fresh flat-leaf parsley, finely chopped
2 to 3 tablespoons chopped chives
Grated peel of 1 lemon or orange
Oyster crackers, optional for serving

Directions

In a soup pot, heat the oil, over medium-high heat. Add the bacon and cook until it renders fat and crisps at the edges, about 5 minutes.
Add the potatoes, leeks, celery and bay leaf, season with salt and pepper and cook for 5 minutes.
Stir in the red bell pepper and thyme, then stir in the sherry and reduce for 1 minute.
Stir in the chicken broth, tomatoes, corn, crabmeat and Old Bay Seasoning and simmer until potatoes are tender, 10 to 15 minutes.
Combine the parsley, chives and lemon peel and sprinkle over the chowder. Pass oyster crackers around the table.

Serves 4.

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Reader Recipe: Corn and Kielbasa Chowder

YumSugar — Tue, 14 Oct 2008 15:00:11 -0700

I was captivated when I first saw this TeamSugar photo - the potato and meat in the soup look chunky and hearty, and I can just taste the dill on the tip of my tongue. I was too enthralled to even notice that this recipe, with its step-by-step photos, was actually Syako's first attempt at food photography! If you, too, are tempted by the dinner possibility, then read more.

Submitted by TeamSugar member Syako

Corn & Kielbasa Chowder - perfect for fall
Rachael Ray Magazine

Last night I took my first stab at food photography. I was in the middle of making one of my favorite stand by's for cooler weather - this corn and kielbasa chowder. It's not only easy to make, it's delicious and it's a soup that only takes 30 or so minutes to make. You can't beat that! I decided I'd do a little photographic journey while cooking my favorite homemade soup. Enjoy!

Ingredients

8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

Directions
1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes.

Add the broth and potato and bring to a boil.

Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes.

Add the half-and-half and corn and cook, stirring, until heated through.
3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

The final product:

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6 Tasty Toppings For Corn on the Cob

YumSugar — Fri, 28 Aug 2009 05:50:15 -0700

In the past few weeks, we've combined Mexican cheese with corn in a salty, creamy salad, praised sweet corn pudding, and pondered the virtues of yellow corn versus white. Can you tell that we're obsessed with the stuff? From chowders to fritters, there are a number of ways to use corn when it's in season - but nothing is quite like relishing the succulence of a sweet, naturally buttery bite straight off the cob. Here are six of our favorite ways to top it all off.

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Must-Read: Ten

YumSugar — Mon, 12 Jan 2009 14:00:54 -0800

Sheila Lukins, food editor for Parade magazine and author of the The New Basics and The Silver Palate Cookbook, is known for her all-encompassing books, which are packed with reliable recipes for traditional American fare. Her seventh recipe collection, entitled Ten: All the Foods We Love and Ten Recipes For Each ($19.95), combines cooking expertise with an unconventional format: 32 chapters on her favorite foods, with 10 recipes for each. See what I thought of it when you read more.

Pros:

The contemporary format is a refreshing departure from the organization of an ordinary cookbook.
There's an impressive collection of recipes for each category. Love roasted chicken? You'll find 10 recipes, side by side in the same book, for you to compare and contrast.
Each chapter contains a helpful introduction, and Lukins includes a background summary for every single recipe in the book.
Much like her other cookbooks, Ten contains a wide repertoire of dishes from cocktails to sorbets.

Cons:

Recipes, which range from simple to complex, aren't ideal for the beginner cook.
If you're a visual cook, you'll get little help here, as there are few pictures.
The book is paperback, which means that it will be subject to lots of wear and tear if you cook with it frequently.

Recipes: The recipes are arranged into 32 categories. Here are some I hope to experiment with:

Cocktails: Honeydew Daiquiri, Floradora
Spreads, Dips, and Finger Foods: Sugar-and-Spice Nuts, Shrimp Toasts
Small Plates: Celeri Rémoulade, Salmon Caviar-Stuffed Eggs
Chops: Lamb Loin with Orange Béarnaise, Rack of Veal
Chicken - Roasted and Baked: Herb-Roasted Chicken, Zuni Roast Chicken
Lobster Anytime: Lobster Fra Diavolo, Creamy Lobster Stew
Leafy Salads: Beet and Endive Salad, Frisée and Apple Salad
Corn: Summer Corn Chowder, Corn and Crabmeat Salad
Ice Cream and Sorbets: Bill Gross's Burnt Orange Ice Cream, Green Apple Sorbet

Imagery: The book is short on images, but the select few in the beginning are enough to inspire.

Overall Rating: If you're a more experienced cook and a fan of Sheila's recipes, you're bound to enjoy this collection of recipes. To get a better preview of the book's format, click on the gallery below.

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Come Party With Me: Movie Club Meeting - The Look

partysugar — Fri, 15 Aug 2008 10:30:47 -0700

The colors of corn - green, white, and yellow - inspire the look of the movie club meeting. Since the screening will be followed by a dinner, arrange two areas: one where the movie is watched and appetizers enjoyed, and another where dinner is consumed.

Set the table before the party begins with grass placemats and white napkins. The corn chowder looks delicious when served in a simple white bowl.

Place a pitcher of drinks and the glasses near the entranceway. Invite guests to help themselves when they arrive. Stack small appetizer plates on a coffee table in the viewing room. Create mood lighting with glittering candles. Fresh bouquets of yellow flowers are lush and fragrant. Floral-print throw pillows add a much-needed punch of color.

Source

Soup's On: Smoky Chicken Chowder

partysugar — Thu, 04 Oct 2007 11:43:29 -0700

While chicken noodle soup is always comforting, it's nice to experiment with exciting variations of the classic recipe. This week I decided to make a spicy, chicken chowder chock full of chunky vegetables. To enhance the creamy texture, I used fresh corn and pepper jack cheese in this one pot meal. This soup takes about an hour and half to make, so it's not one for when you are hungry and need food fast. To take a look at the steps it took to make this delicious soup, just read more

Smoky Chicken Chowder
From Gourmet magazine

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1 fresh jalapeño chili, seeded and minced fine (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey or pepper Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
1 1/2 whole boneless cooked chicken breasts(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice

In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute.
Stir in flour, and cook over moderately low heat, stirring 2 minutes.
Whisk in 2 cups broth and heavy cream and bring to a boil stirring.
Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

Makes 8 cups.

*available at Hispanic markets and some specialty foods shops

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 15 Sep 2007 12:03:18 -0700

The Emmys are tomorrow night, find out what the stars are eating afterwards.
Happy Jewish New Year! Now you can learn all about the symbolism behind Rosh Hashanah food.
FabSugar helped us scope out the backstage treats at Alice + Olivia, and tipped us off to the trendy Pop Burgers everyone's noshing on.
Rachael Ray is looking for the next celebrity chef.
Speaking of celebrity chefs, Anthony Bourdain was a guest judge on a surprising new episode of Top Chef.
And while we're on the topic of Top Chef, check out our quick chat with season two winner Ilan Hall.

If fried dough sounds too sinful, give baked doughnuts a try instead.
This week I opted for old school flavored nilla wafers and banana ice cream sandwiches.
Party went off to Spain and ended up planning an impromptu concert. Take her tips and you can do it too!
If a foreign adventure is not in your future, how about making room for a chocolate one.
Love a great steak? How about one that's been made into a wig?
Test your knowledge on milkshakes and apples!
I love corn chowder! Here's a beginner and an expert way to make it.
And finally, I'm not crying, I'm just making a lasagna... for one.