Notes from Debbie's Kitchen
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Wow, sweet corn! A rare treat in our CSA box. No long stories today... (they're all up above!) I'm just going right to recipes. - Debbie

Summer Corn Soup
Bon Appetit, August 2008
Serves 6

3 C whole milk
3 ears fresh corn, kernels cut from cobs**, cobs broken in half and reserved
2 tbsp. butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, pressed
2 C water
2 large fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Ground white pepper

Bring milk and corncob halves (not kernels) just to boil in a heavy [non-aluminum!] medium pot. Remove from heat, cover, and let steep while sauteing vegetables.

Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and saute until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 C water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to a boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.

Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper.

Serve warm with optional garnish of crisped, crumbled bacon mixed with a little thinly sliced green onion, additional corn kernels, and a pinch of cayenne.


Indian-spiced Spinach with Corn
from an undated Bon Appetit clipping
Serves 6

"A twist on saag paneer (a classic spinach and cheese dish) that's made with corn instead of paneer cheese."

1 lb. fresh spinach leaves
3 tbsp. canola oil
3 dried chiles de arbol
2 small bay leaves
1 1/2 tsp. cumin seeds
1 medium-sized red onion, thinly sliced
1 small jalapeno chile, seeded, deveined, and minced [maybe you could substitute a padron or anaheim? Or a serrano, from a week or two back, if you still have them?]
2 garlic cloves, minced
1 lb. frozen corn kernels, thawed [shave the kernels off your fresh corn]
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. garam masala

Blanch spinach in large pot of boiling water 1 minute; drain well.

Heat oil in same pot over medium-high heat. Add dried chiles, bay leaves, and cumin seeds and saute until cumin seeds darken, about 2 minutes. Add onion and jalapeno, stir 30 seconds. Add garlic; stir 30 seconds. Mix in corn, coriander, and ground cumin. Cover and cook until corn is just tender, about 5 minutes, stirring occasionally to prevent sticking. Add spinach; stir until heated through, about 5 minutes. Mix in garam masala; season to taste with salt. Transfer to a bowl and serve.


Heirloom Tomatoes Stuffed with Corn and Zucchini Succotash
another unidentified clipping; recipe has been halved to better work with box quantities ;-)
makes 4

4 slightly firm medium heirloom tomatoes [I think you could substitute some of the bigger dry-farmed tomatoes since we're only getting one or two heirlooms]
vegetable oil
~ 1 C corn kernels, cut from 1 - 2 ears
1 C chopped onions
1 garlic clove
1/2 C chopped tomatoes
1 1/2 C diced zucchini [any summer squash] (1/4-inch dice)
1 tbsp. fresh epazote or cilantro
1 tsp. dried oregano

Core whole tomatoes, creating 2 1/2-inch opening at top. Using melon baller, scoop out tomato, transferring juices and pulp to a small bowl (for filling). Turn tomatoes, cut side down, onto paper towels [or similar] to drain.

Heat 1/2 tbsp. oil in a large deep skillet over medium-high heat. Add corn and toss until tender and beginning to color, 2 to 3 minutes. Using slotted spoon, transfer corn to medium bowl. Add another tbsp. oil to same skillet. Add onions and saute until translucent, 3-4 minutes. Using garlic press, squeeze in garlic; stir 30 seconds.

Add chopped tomatoes and reserved tomato pulp and juices. Saute until tomatoes are soft, about 4-5 minutes. Mix in zucchini, epazote, oregano and corn. Saute until sauce thickens and zucchini is just tender, about 5 more minutes. Season generously with salt and pepper.

Arrange tomato shells, cut side up, on small baking sheet. Spoon in filling, mounding high.

Preheat oven to 350 degrees F. Bake tomatoes until filling is heated through and tomato shells are just tender, about 25 minutes.


Spinach, Apple, and Cheddar Cheese Salad
another clipping, recipe halved
serves 4

2 tbsp. balsamic vinegar
2 tbsp. maple syrup [I think I'd do only 1tbsp.; maple syrup's sweet!!]
2 tbsp. olive oil
~ half pound fresh spinach leaves, washed, spun dry, and torn
4 oz. extra sharp cheddar cheese, cut into half-inch cubes
1 large or two small apples, halved, cored, and thinly sliced
1/4 C chopped toasted walnuts

Combine vinegar, syrup and oil in a small bowl and whisk to blend. Season to taste with salt and pepper.

Combine rest of ingredients, and toss with just enough dressing to coat [don't overdo it! Nothing's worse than an over-dressed salad]. Season to taste with salt and pepper.


Arugula and Cherry Tomato Salad with Lemon-Parmesan Dressing [and pizza topping!]
I love the idea included with this recipe! It says, "It makes a great side dish, but this salad is even better as a pizza topping. Brush the dough with olive oil, sprinkle with sea salt and shredded mozarella, then bake. When the pizza comes out of the oven, top it with the salad." Cool!

~ 1/3 C freshly grated Parmesan cheese
5 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
1 tsp. finely grated lemon peel
4 C (packed) arugula leaves [just use the whole bunch or bag; throw in a little spinach if you don't think you have enough]
1 C halved cherry tomatoes

Blend first four ingredients to make dressing. Combine arugula and tomatoes in a bowl; toss with enough dressing to coat. [If you're going to go the pizza route, don't dress the greens until the pizza's ready to come out of the oven!]


Benghan Bharta (Indian Curried Eggplant)
from "Five Seasons" by Delphino Cornali

1 or 2 small eggplants
1 tsp. cumin seeds
1 onion, chopped
1 tomato, chopped
1 tbsp. ginger-garlic-chili paste
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. chili powder
salt to taste
1/2 C cilantro
sour cream or yogurt (optional)

Roast the eggplants in a 350 degree oven for 15 - 20 minutes. Peel them and cut into small pieces.

Roast the cumin seeds until they pop, then add the chopped onions. Saute until they're well browned [presumably in some oil or ghee??]
Add chopped tomatoes and stir. Add the eggplant and the remaining spices. Taste for salt and adjust.

Garnish with cilantro and optional sour cream or yogurt. Serve with naan, partha, or puri breads.


Oven-Dried Cherry Tomatoes
from last week's SJ Mercury News

2 pts. heirloom cherry tomatoes [the Sungolds will do!], cut in half
2 tsp. grey salt
1/4 C good quality balsamic vinegar
1/2 C garlic cloves, sliced thin [yowza!]
1 C basil leaves
Pinch chili flakes

Preheat oven to 275 degrees F. Combine ingredients gently, spread on cookie sheet and bake for two hours.

[These would probably freeze well.]