Corn on the cob season is fast approaching, and, while we can’t even pretend that this is a recipe, we can pass it along as a tip for the next time you want to cook corn on the cob in a hurry. Sure, we hear you saying, “I know how to make corn on the cob, are these people for real, first you shuck it….” If that’s you, read on, because we have a better way.
The easiest way we know to make corn on the cob, comes via a tip from a family member. Basically, microwave the corn, in the husk, for 4 minutes per ear. Then cut off the bottom end and squeeze out the ear. That’s it! Almost no silk remains, the corn is perfectly done, no hassling with the husking. Really, check out the photos.
What’s up with all the pizza sauces? Well, we regularly have homemade pizza and we still haven’t found the perfect sauce. So, we try recipe after recipe, hoping that this will be the one. And even though it might not be the one that’s perfect for us, it might be perfect for you. So, tonight we’ll pass along our standard pizza sauce. It’s the one that we like the best, although we feel it is still lacking.
Artichokes are funny plants. I mean, who would ever have thought of eating them? Yet, they’ve been eaten since the times of Julius Caesar. But, we would hazard a guess that first time was on a dare or practical joke; you know, kind of, “go on, Cassius, that spiky thing is tasty. Trust us. We’re just a bit full, or we’d join you.”
And, you’ll note in the photo that not only are artichokes spiky, but they are flowers! Yep, that purple flower in the center is nothing but an artichoke in bloom. Looks kind of like, oh, perhaps, a thistle, don’t you think? Yes, they are a type of thistle. So, when you’re enjoying an artichoke, you’re really eating the immature bloom of a thistle. We told you: funny plants.
Anyway, this week, besides the artichoke flower (which is a bonus from our farmer), we received:
Red onions (2)
Glendale Gold Little Sweetie Onions (1 basket)
Red LaSoda potatoes (6)
Arugula (1 bunch)
Summer Squash (1 large)
Armenian Cucumber (2)
Beets (1 bunch)
Pinto Beans (1 bag)
And, from the surplus basket, we snagged a couple of sweet potatoes. As of now, we’re not sure what we’ll make out of this week’s haul.
We’ve had this particular recipe for years and years and can trace it all the way back to the Glenghorm Resort in Ingonish, Nova Scotia, where we picked it up back in the summer of 1994. For a week that July, we traveled around Nova Scotia and just had a great time seeing the sights and talking with people. It’s a beautiful part of the world, and the people were so nice and welcoming. Now, the reason we know we picked up this recipe on that trip is not because of our phenomenal memories; instead, it’s because we still have the original postcard from the dining area where we had lunch. Continue reading Glenghorm Oat Cakes→
Oh my, we can’t believe that we haven’t posted this buttermilk pancake recipe before now. These are the very best buttermilk pancakes you will have. They are tender, light and fluffy, with just a very slight crispiness around the edges. While we have sourdough pancakes a lot (mainly to use up the excess starter that we have each week, we save these for when we want a special breakfast treat.
Two weeks ago, we made carrot cake based on a recipe from The New Best Recipe, by the Editors of Cook’s Illustrated. The cake itself was nearly perfect, with just the right amount of spices and carrots. Just what we were looking for in a carrot cake. The frosting, however, left a little something to be desired. It was too sweet, and too heavy. Sure, a heavy and sweet might be exactly what some people look for in a frosting, but not us. Hence, the Fluffy Cream Cheese Frosting.
Wow! Just the name sounds like creamy clouds of chocoliciousness. If this is anything like it sounds, it will be the Holy Grail of chocolate desserts. Let’s see. Chocolate for super flavor: check. Mousse for light-as- air creaminess: check. Cake, so that everything holds together: check. See, what did we tell you? It’s possible the Holy Grail awaits.