Fresh Corn Blini コーンビリニ

It is a local corn harvest season and my wife bought 12 ears of fresh corn. We rarely eat corn on the cob but often remove the kernels from the cob, then “milk” the cobs by scraping them with the back of a knife to extract all the goodness of the corn. Using a Vitamix blender, we then puree the fresh corn without adding any liquid. With this batch of corn my wife made, corn sage muffins, corn pudding/cake, and corn broth from the cobs. But there was still some corn puree left. We contemplated how to use it and my wife came up with the idea of corn blini. This was based on her previous experience with roasted red pepper blini and pesto blini. Turned out to be a pretty good addition to the crowd. 

Ingredients: makes 14 blini
2 cups corn puree
6 tbs melted butter
3/4 cup cream
6 large eggs, beaten
1 1/2 cups all-purpose flour
1/2 cup corn meal or corn flour 
1 Tbs + 1 1/2 tsp. Baking powder
1 1/2 tsp salt

Directions:
In a food processor, puree the corn until smooth; scrape into a medium bowl. (If you are not going to use the corn right away put it in a pan and bring to a boil to eliminate any potential bacteria from the corn).  Add the egg, the melted butter and cream, then add the flours, baking powder and salt and whisk until well blended. (You may need to add more liquid so the batter is the consistency of pancake batter.)

In a cast iron platar, melt 1 tablespoon of butter. Use the melted butter to grease each of the platar cups before adding the batter . Pour the batter into the cups until they are full using the largest ice cream scoop. Cook over moderately low heat, turning once, until set, about 5 minutes or more per side. Repeat with the remaining butter and batter.

These blini were wonderful. They had an incredible and strong corn taste that was very pleasant. The texture was lovely and moist. Tasted great slathered with butter for breakfast. 

Corn Sage Muffin Variation コーン、セージ、マフィンバリエーション

It is getting to be the season for fresh corn and we have gotten quite few ears of it recently. We (mostly my wife) love corn and we’re making quite a few corn dishes. This particular baking project started out as one of my wife’s regular sage corn bread (in muffin form) but she realized the recipe called for 1 1/2 cups of corn puree and she only had a cup; not quire enough of the corn puree required to make the batch of muffins. Then she remembered we had left-over corn, roasted red pepper, edamame and bacon salad that we had made a few days ago. She thought, ‘That salad included corn. If I substitute the salad for the missing corn, wouldn’t that make up the shortfall?’ She first contemplated pureeing the salad and adding it to the corn puree but in the end, she decided to just put a cup of the salad into the batter to add some additional texture.   I will never fathom how my wife (the queen of substitutions in recipes) comes up with these things but this substitution happened to result in a very good muffin. The red in the picture is the roasted red pepper. The green is the jalapeños pepper and boiled edamame. The flavors of these ingredients, particularly the roasted red pepper really comes through and went beautifully with the over all corn sage flavor of the muffin. This is a variation well worth repeating.

The picture below shows the salad she added.

The ingredients and directions for the two recipes she combine are shown below for convenience

Ingredients: For the muffin
1 cup grated corn
1 stick butter
6 large sage leaves (or several sprigs of rosemary)
1 cup of corn salad (this is the current variation in the recipe) (Salad recipe below)
1 1/2 tsp salt
2 large eggs
1 cup buttermilk
3/4 corn flour (or corn meal)
2 cups All Purpose (AP) flour
1/2 tsp baking soda
2 tsp baking powder
1/4 cup sugar (or more for a slightly sweeter muffin)

Directions:
Grate the ears of corn on a stand grater. Scrape the ears with the back of the knife to get the remaining "corn milk" . Melt the butter in a saucepan (do not allow it to boil or brown). Mix in the grated corn, salt, and sage leaves. Cook until creamy and thickened, making a kind of polenta. Remove the sage leaves. To achieve a really smooth emersion blend it further in a “motor boat” blender. Allow the mixture to cool. Add the buttermilk and eggs and mix until blended.

In a large bowl sift together the corn flour (or corn meal), AP flour, baking soda, baking powder, and sugar. Add the 1 cup of corn salad and mix in the dry ingredients to coat with a bit of the flour. Add the liquid ingredients and stir until blended. Scoop into the prepared muffin tin. Cook in 400F degree oven for 18 to 20 minutes for muffins, or until a skewer comes out clean and the muffins are nicely browned.

Ingredients: For the corn salad
1 roasted red pepper, skin, ribs and seeds removed and cut into small squares
2 ears of fresh corn on cob, microwaved wrapped in wet paper towel for 2 minutes or more until cooked
1 sweet (Vidalia) onion, finely chopped
2 strips of bacon, cooked to crisp and crumbled
1 large jalapeño pepper, seeded, deveined and finely chopped
1 cup of boiled edamame, shelled (or lima beans)

For dressing:
1 tbs Dijon mustard
1 tbs honey
2 tbs rice vinegar (or any vinegar)
8 tbs or more fruity olive oil
salt and pepper to taste

Directions:
For roasted red pepper
I roasted them at 450F in the toaster oven on convection mode for 20 minutes turning a few times so that all the surface was cooked/charred. I then put them in Ziploc bags to steam for 30 minutes. Once cooled down, remove the stem end, skin, ribs, seeds and peel. (The skin will come off easily).

Combine all the ingredients, add the dressing and stir well.

Corn, Roasted Ped Pepper, Edamame and Jalapeño Pepper Salad 玉蜀黍、ロースト赤パプリカ、枝豆とべーコンサラダ

Although it is not quite local corn season, fresh corn is available and on our last trip to Whole Foods my wife celebrated the season by stocking up on corn. She used it for various dishes and this is one of them. In addition, we got a bag of 6 red peppers. (Turns out it was much cheaper to buy the bag of peppers than to buy several peppers individually). My wife looked up corn salad recipes which used roasted red pepper on the internet. This dish is an amalgamation of the various ingredients used in those recipes with our own ideas mixed in. It has a nice color combination and tasted great.

Ingredients:
1 roasted red pepper, skin, ribs and seeds removed and cut into small squares
2 ears of fresh corn on cob, microwaved wrapped in wet paper towel for 2 minutes or more until cooked
1 sweet (Vidalia) onion, finely chopped
2 strips of bacon, cooked to crisp and crumbled
1 large jalapeño pepper, seeded, deveined and finely chopped
1 cup of boiled edamame, shelled (or lima beans)

For dressing:
1 tbs Dijon mustard
1 tbs honey
2 tbs rice vinegar (or any vinegar)
8 tbs or more fruity olive oil
salt and pepper to taste

Directions:

For roasted red pepper
I roasted them at 450F in the toaster oven on convection mode for 20 minutes turning a few times so that all the surface was cooked/charred. I then put them in Ziploc bags to steam for 30 minutes. Once cooled down, remove the stem end, skin, ribs, seeds and peel. (The skin will come off easily).

Combine all the ingredients, add the dressing and stir well.

This is a great salad. The corn adds and lovely sweetness and crunch. Although I initially protested when my wife suggested using bacon, it adds a salty, smokiness and crunch which is really a great addition and a “must-have” for this salad. In addition to adding to the color the roasted red peppers adds a slightly spicy bite. The edamame yields yet another crunch dimension. The dressing adds a bright tart note. We will be making this one again.

Mini-honey corn muffin ミニハチミツコーンマフィン

This is another one of my wife’s baking projects. This time it’s mini honey corn muffins. They have a pleasant sweetness and corn flavor. The texture is coarse and they are a bit on the dry side. So, my wife concocted honey butter (shown on the muffin on the left below). This picture shows the butter before the muffin is toasted. We made the picture this way so the congealed honey butter is visible. The small muffins are quite nice as a breakfast with other assorted baked goods.

As usual, I will ask my wife for the recipe.

Ingredients:
1 cup whole wheat pastry flour (1/2 cup AP flour and 1/2 cup whole wheat flour can be used as a substitute.
1 cup yellow corn meal (corn flour might be another substitute).
3 Tbs. Sugar
2 tsp. Baking powder
1 teaspoon salt
2 eggs
3/4 cup milk (or buttermilk)
1/3 cup vegetable oil
1/3 cup honey
1 cup fresh corn (optional, I didn’t use it)

Directions:
Mix the dry ingredients (flours through salt) in a bowl. In another bowl mix the wet ingredients (eggs through honey). Add the wet ingredients to the dry and fold in the corn kernels if using them. Put into mini muffin tins lined with paper muffin cups. Bake in a 350 F oven for 18 to 23 minutes or until a skewer inserted in the center of the muffins comes out clean. Cool in the pan for 5 to 10 minutes (picture below).

These make a nice little bite. The corn and honey flavor really comes through. Not sure what the whole wheat pastry flour brings to the show. The texture is a bit coarse and dry. This situation is rectified with the application of honey butter melted on a warmed muffin. 

Corn pudding (bread/cake ?) コーンプディング/ケーキ

This is the season for fresh corn. We got a large batch that was very sweet. After making our usual fresh corn dishes we still had some left so my wife found this recipe on the internet. Corn pudding seems to be a staple dish in the south. Most of the recipes involved frozen corn and packaged corn bread mix. This was one of the few that didn't involve those components so my wife decided to try it. It really accentuates the sweetness and taste of corn and is much easier to eat than corn-on-the-cob. 

 

Ingredients:
2 cups of corn (1 cup to puree, 1 cup raw corn = 3/4 cup puree) (1 cup to add whole to the batter). Cooked and removed from the cob. There is flexibility in the amount of puree you use. See 2X below)

8 Tbs. (115 g.) butter
1/2 tsp. salt
1/4 tsp. cayenne pepper or to taste
3/4 cup (180 g.) sour cream (or 3/4 cup ricotta cheese results in a firmer cake. We prefer this texure) or (1/2 cup sour cream and 1/4 cup ricotta cheese this results in a softer cake; more like a mixture between pudding and cake)
2 large eggs
1 1/2 Tbs. (20 g,) granulated sugar
2 1/4 Tsp. baking powder
7 Tbs. (55 g.) AP flour
6 Tbs. (55 g.) cornmeal

Ingredients X2
2 cups of pureed corn (I made this with 1 cup of puree. Because I miscalculated and that was all I had and it came out just fine)

16 Tbs. (2 sticks) or (230 g.) butter 
1 tsp. salt
1/2 tsp. cayenne pepper or to taste
1 1/2 cup (360 g.) sour cream (or 1 1/2 cup ricotta cheese results in a firmer cake. We prefer this texure) or (1 cup ricotta  and 1/2 cup sour cream this results in a softer cake; more like a mixture between pudding and cake)
 4 large eggs
3 Tbs. (40 g,) granulated sugar
2 1/2 Tsp. baking powder

14 Tbs. (110 g) Ap Flour

12 Tbs. (110 g) cornmeal 

(use medium sized pyrex baking dish) 


Directions:
Take 1 cup of the corn and puree it in a food blender and set aside. (if you are not going to use the corn right away heat it to boiling in a pan to kill any potential bacteria. )Brown the butter in a sauce pan. Reserve 2 Tbs. of the browned butter and set aside (to be put on the pudding once it is cooked). Mix the pureed corn, whole corn, butter, salt, pepper and sour cream together. Let cool. Once cooled whisk in the eggs. Then the baking powder, flour and cornmeal. Pour mixture into a greased 6 X 10 inch pyrex baking dish. Cook in a 350 degree oven for 40 to 45 minutes until a cake tester comes out clean. Pour the reserved Tbs. of browned butter over the top.

With all the butter, sour cream and eggs this is not the most dietetic dish but it sure is good. It is more like a moist corn bread (cake?) than a pudding. The sweet corn flavor permeates. The whole corn gives a nice crunch and an additional burst of corn sweetness. Hard not to eat the whole thing in one sitting. 

Brazilian corn cookie ブラジル風コーンクッキー

Some time ago my wife got corn flour  (instead of cornmeal) for one of her baking projects. I assume that "cornflour" is just more finely milled than "cornmeal". In any case, the one she got was called "Bob's Red Mill" brand. Since she had much more corn flour that she needed for the original project and the package had a recipe for "Brazilian Corn Cookies", she made this cookie.

Ingredients:
1 cup Corn Flour (Bob's red Mill)
1/2 cup White Rice Flour (Bob's red Mill, which is different from Japanese varieties)
1/2 cup Corn Starch 
1 tsp Baking Powder
1/2 cup Shredded Coconut 

1/2 cup Sugar

1 Egg

1/2 cup Unsalted Butter


Instructions:
Mix dry ingredients together; set aside.
In a separate bowl, cream together the butter, egg and sugar.
Add the dry ingredients and blend until smooth.
Make 1 ½ inch balls with the dough and place on greased baking sheet.
Flatten the balls gently with the palm of your hand.
Bake at 350°F for 12 minutes, or until golden brown.

This is a gluten free cookie. It is a bit on dry side and very crumbly in texture but has a nice corn flavor. (Accompanying liquid is recommended to prevent choking on the crumb dust). My wife asked a Brazilian acquaintance about this (supposed ?) Brazilian cookie but she did not know anything about it?!

Honey corn muffin 蜂蜜とコーンフラワーのマフィン

This is my wife's baking. This is a corn muffin using finely milled corn flour and honey. She made in two different sizes.

To the left are larger ones and to the right are smaller ones.

Ingredients:

2 cups pastry flour
2 cups corn flour
6 Tbs. sugar
4 Tsp. baking powder
2 Tsp. salt
4 large eggs
1 1/2 cup buttermilk
2/3 cup vegetable oil
2/3 cup honey

Directions:
 Mix the dry ingredients in a bowl (four to salt). Mix together the wet ingredients (eggs to honey). Mix until blended. Scoop into greased muffin tins. Bake at 350 for 18 to 20 minutes until skewer comes out clean. Let cool for 5 to 10 minutes before attempting to take out of pan.

This is something between desert and breakfast. It has a nice delicate (not crumbly) texture with strong corn flavor but it is a bit sweet. Since my wife used buckwheat honey, the assertive taste of honey is apparent. We really like this muffin. We can choke it down either as a breakfast or desert.

Rosemary scone (cookie) with macchiatos ローズマリースコーン

This is my wife's baking project of making savory cookies (it was dubbed as a scone but it is more like a fluffy cookie). It is based on a recipe in the "La Brea Bakery" cookbook. It has a fresh rosemary flavor which you would not expect from the appearance. One weekend afternoon, we had this with espresso macchiatos. I am not a big desert or cookie eater but this is really good and perfect with the macchiatos. Please note, in the picture below, the scone/cookie is very large and the coffee cup is a demitasse size. In truth we shared one cookie between the two of us. (We admit this was a staged photoshoot).

The cookie is soft but slightly crumbly with gentle sweetness with fresh rosemary flavor which are such a great combination of tastes and textures.

The picture below shows our usual macchiatos which we often have as a second cup of coffee after morning cappuccinos on the weekend. The bean was a blended bean called "Altiplano" from Sweet Maria. We home roasted to full-City+. I use foamed cream (just a small amount) on the top. I use my  Nespresso frother for this. This cup may look similar to one with cappuccinos but, as I mentioned, this is a much smaller cup.

This scone is made using the rosemary from our herb garden. Our current rosemary is the third or fourth iteration we planted. Our winters are generally too cold for rosemary to survive more than a year or two. Remarkably, we planted this rosemary more than 20 years ago. It has grown into a small gnarled bush with a beautifully thick twisted stem. This spring we were afraid that it may not have survived the winter. After removing several dead branches, however, at least two major branches are still alive and producing new growth. We were so glad and relieved; it was like welcoming back an old friend who had been seriously ill. We have been refraining from cutting sprigs of our rosemary, during the summer,  to give it a chance to fully recover.  Now, it has grown enough that we can safely use our rosemary again.

Ingredients:

3 3/4 cups All Purpose flour
1 3/4 cups corn flour (or corn meal)
1 Tbs. plus 1/2 tsp. baking powder
1 Tbs. finely chopped fresh rosemary (more or less to taste)
3/4 cup brown sugar
3 sticks (12 oz.) butter cut into 1/2 inch cubes and frozen
2 large eggs
2 Tbs. plus 2 tsp. honey


(The original recipe called for, 1 large egg, 1 egg yolk and 1/2 cup plus 2 tsp heavy cream. I misread the recipe and as shown above I used 2 eggs. In addition, I left out the heavy cream...the scones were still really good.  I'll have to try the original recipe to compare with the one I made. Nonetheless, my variation is worth trying).

Directions:

In a food processor fitted with a blade, combine the flours, baking powder, rosemary and brown sugar and process until incorporated. Add the butter and pulse until the mixture is pale yellow and the consistency of fine meal. (The amount was too big for my food processor so I processed it in batches) In another bowl add the eggs, honey and cream and whisk together. Add the wet ingredients to the dry ingredients, mixing until just combined.

Turn the dough out only a floured work surface and gently knead a few times until it comes together. Roll the dough into a 3/4 inch thick square. Cut the scones (I cut them into squares to eliminate the scraps that would have to be reworked if I cut them into rounds). Place the pieces on a parchment lined baking sheet. Bake in a 350 degree oven for 30 minutes or until slightly browned and firm to the touch.

This one is in the same category of other savory cookies we have made such as "anchovy black pepper cookie", "rosemary pine nut cookie", "castagnoccio"  and "chili cheese shortbread". It uses a ridiculous amount of butter but it is well worth it. We like all the savory cookies but this one may be our new favorite.

Corn bread with raw corn and sage セージ味コーンブレッド

This is another one of my wife's baking. The recipe is based on one from La Brea Bakery Cookbook. We had this cookbook for many years but we did not really made anything from it until now. This is an interesting corn bread which uses raw corn and also fresh sage (from our herb garden). My wife also used corn flour instead of cornmeal which made the texture of the bread much more tender.

I did not take a special serving picture and we couldn't restrain ourselves so we nibbled the nice crunchy top crust off one of the loaves right after the bread came out of the oven and before taking this picture which explains the missing crust portions in the picture below.

The interesting part of this recipe is that you cook graded raw corn, butter and sage (almost polenta) to make dough for this bread. We liked the first batch so much my wife made a second batch and we restrained ourselves from eating the crust so the picture below is intact.

The recipe called for putting sage leaves in the bottom of the bread pan. The notation suggested this was better than putting it on the top where it would burn while the bread cooked. The end result as shown below may add to the sage flavor but at the very least it is decorative.

Ingredients:

1 1/2 cup grated corn
1 stick butter
6 large sage leaves (or several sprigs of rosemary)
1 1/2 tsp salt
2 large eggs
1 cup buttermilk
3/4 cup corn flour (or corn meal)
2 cups All Purpose (AP) flour
1/2 tsp baking soda
2 tsp baking powder
1/4 cup sugar (or more for a slightly sweeter muffin)

Directions:
Grate the ears of corn on a stand grater. Scrape the ears with the back of the knife to get the remaining "corn milk" (#1).  Melt the butter in a saucepan (do not allow it to boil or brown). Mix in the grated corn, salt, and sage leaves. Cook until creamy and thickened, making a kind of polenta (shown below). Remove the sage leaves. To achieve a really smooth emersion blend it further in a “motor boat” blender. Allow the mixture to cool. Add the buttermilk and eggs and mix until blended.

In a large bowl sift together the corn flour (#2)(or corn meal), AP flour, baking soda, baking powder, and sugar (#3). Add the liquid ingredients (#4) and stir until blended. Add to greased loaf pan. (either small individual sized loaf pans or one large pan) (#5 & #6). As suggested by the original recipe, I put a sage leaf on the bottom the the loaf pan (#7) and poured the batter on top (#8). (I'm not sure if this added to the sage flavor or was just for decoration.) Cook in 400 degree oven for 18 to 20 minutes for muffins, 20 to 25 minutes for small loaves and 30 to 40 minutes for large loaf or until a skewer comes out clean and the loaves are nicely browned.

This bread is lovely. As it cooked the smell of corn, butter and sage filled the house. It's flavor reflects these smells and is a very pleasant combination of corn and sage flavor. The texture is very tender. It is wonderful lightly toasted with melted butter.

Polenta with tomato sauce and meatballs ポレンタとトマトソース

This was also inspired by a recipe in "Perfect Pairings" called "Baked Polenta Casserole".  The idea is to put polenta on the bottom of the casserole and add tomato sauce and pecorino cheese and bake it. In the" Perfect Pairings" book this dish was paired with Sangiovese. My wife makes polenta loaf every-now-and-then. She usually slices it into half inch thick slices, wraps it in plastic wrap and then aluminum foil and freezes it. So we usually have slices of her frozen polenta loaf in the freezer. I also made marinara sauce and meatballs several days ago. So we have all the ingredients to make this dish plus meatballs. We also added more vegetables (to make it healthier?) and used a combination of cheeses.  We had this with Cabernet from Napa (Do not remember which one) and the wine went very well.

The bottom is composed of one slice of the polenta loaf.

First, place three slices of polenta on the bottom of a small Pyrex baking dish, add sliced meat balls with marinara sauce. Add blanched broccoli and sugar snaps.

Top with slices of double Gloucester cheese and smoked Gouda.

This turned out to be a quite good dish. Since we already had all the ingredients ready to go, it was a synch to put it together. This went well with our red wine.

Bolivian spicy cheese cornbread ボリビアのスパイシーなチーズコーンブレッド

It would appear that my wife is "binge baking"...something I fully endorse. This recipe comes from "Milk Street". She decided to make it because we had several ears of fresh corn left over after making corn souffle and she thought this would be an interesting way to use them. We've never seen a corn bread recipe that used raw fresh corn this way.

On the cut surface, you can see the melted cheeses. You can also see the hole that is left when the cheese melts into the bread. The original recipe calls for Monterrey Jack. Maybe we will use that next time.

Ingredients:
2 1/2 cups cornmeal
1/3 cup white sugar
1 Tbs. aniseed
2 1/2 Tsp kosher salt
2 Tsp. baking powder
1/4 tsp. cayenne pepper (or more if a hotter bread is preferred)
3 cups corn kernels
1 jalapeno pepper diced
1 1/2 cups whole milk
4 large eggs
1 1/2 sticks salted butter melted and slightly cooled
8 Oz. pepper jack cheese cut into 1/2 inch chunks (we used double Gloucester, smoked Gouda and Gruyere)

Directions:
Grease a 9 x 13 baking dish. (I greased the dish then added parchment paper cut to size and greased it as well. I have found this is a sure proof way to keep the bread from sticking.)

Put the cornmeal, sugar, aniseed, salt, baking powder, and cayenne pepper in a mixing bowl and stir to combine. Combine the corn, jalapeno and milk in a food processor. Process until very smooth. Add the eggs and butter and process until smooth again. Pour the corn mixture into the flour mixture and mix until smooth. Add half the batter into the prepared baking dish. Dot the surface with the cheese squares (#1) then cover them with the rest of the batter.

Cook in a 375 degree oven for 30 to 35 minutes until a toothpick inserted at the center of the bread comes out clean (#2). Let the bread rest for 20 minutes before serving.

This is  a pleasantly spicy bread with a rich moist texture. The cheese chunks add a nice burst of cheese flavor. (We suggest using cheeses that hold their form when heated like the smoked Gouda. We found the melting cheeses such as Gruyere melted into the bread leaving a small hole behind.)

Pork chops Japanese style ポークチョップ

Pork chops are a rather popular cut in the US. Most popular are loin chops with rib attached (rib chops). One weekend, I bought a rather large pork loin without bones. Since it was large, I decided to cut off 4 loin chops before I trussed and seasoned the remaining loin for our usual  hot smoked pork on our Weber grill.  I wondered how I should cook the chops and decide to use a Japanese recipe. I grew up with simply sautéed pork chops in Japan but I wanted to do something a bit different. After reading through a few recipes, I made modified Japanese pork chops. I served them with sautéed pencil green asparagus and  corn shuffle my wife made unmolded and cut in half.

The sauce also included onion and shiitake mushroom.

I probably over cooked it and it came out a bit dry but the sauce helped.

Ingredients: (for 4 servings).
Four Pork loin chops (or rib chops).
Salt and pepper for seasoning
Flour for dredging
Olive oil

For sauce
One medium onion, halved and sliced
4 tbs ketchup
4 tbs worchestershire sauce
1/3 cup dry red wine
3 fresh shiitake mushroom, stem removed and sliced
2 tbs butter (or olive oil).

Directions:
Season both sides of the chops with salt and pepper, dredge them in flour.
Cook in a small amount of butter or olive oil until nicely browned (see below), turn them over and repeat.
Set the chops aside on a plate
Add the onion in the same pan and sauté until cooked and add the shiitake mushroom and continue cooking for several more minutes,
Put the vegetables in on the side of the pan, add the ketchup and cook it while stirring until the ketchup becomes caramelized and dark.
Add the red wine and Worcestershire sauce and mix and cook for a few minutes until the sauce lightly thickens.

Put back the chops and coat them with sauce (see below) to complete cooking the chops.

Serve hot with the sauce on the top. In Japan, the chops are served precut into bite sized pieces for ease of eating with chopsticks. This was not bad but the chops were a bit on the dry side.

Corn Jelly コーンジェリー

This was my wife's idea. Since she really liked the corn cob broth she made and she had some corn broth left she came up with the idea of making corn jelly.  The idea was to jell the corn cob broth and use it like fruit jelly.

We tried it on piece of the homemade bread my wife made.

And also on a type of cracker with sesame seeds.

We needed to add more pectin but finally it nicely jelled.

This is the type of fruit pectin we used. After we tasted the assertive acidity in the resulting corn jelly, we checked the package. It contains citric acid. It does not say how much but says it helps the pectin to work. In addition, there is not one word of instruction in or on the package to explain how to use it. My wife got a general idea from looking at jelly recipes on the internet. Nonetheless it was trial and error and the first attempt was error. It did not jell. We determined that we may have made two mistakes, first was not using enough of the Sure Jell powder and the second was not boiling it long enough. So we heated it up again added more powder and really boiled it. We must have done something right because it jelled.

Ingredients:
1 cup corn cob broth
1/2 pouch of Sure Jell pectin
1/4/ cup sugar
1/2 tsp of butter (to reduce the bubbles)

Directions:
Heat the broth until it comes to a boil.
Add the pectin gradually while whisking.
Add the butter
Let it comes to vigorous boil and maintain the boil for one minute then cut off the heat.
Pour it in to a glass jar and loosely cover until it cools to room temperature.

The resulting jelly was not what we envisioned and we were a bit disappointed.  All we could taste some citrus/acidity and sugar. It taste like apple jelly; any vestige of corn flavor was completely lost. Although it was not corn flavored jelly it still tasted good on buttered toast. We need to work on this recipe.

Fresh Corn Polenta 新鮮コーン入りポレンタ

We thought we must have posted our polenta recipe a long time ago but we have not. We just mentioned it in passing. Since it is still local corn season, my wife decided to make polenta with fresh corn kernels. This is perfect for breakfast but we also had this as our ending "shime" dish one evening. We served it with a fried (pasteurized) egg. As you can see, the one in the picture is a bit overcooked the egg (you should have runny yolk with polenta or scrapple).

This is a picture of the polenta just before frying. You can see the fresh corn kernels.

Ingredients:
1 cup corn meal
3 cups of corn cob broth (#3)
1 tbs butter
3 tbs sugar
1/2 sp salt
1 cup corn kernels (ears of corn microwaved for 4 minutes, covered with paper towel, kernels removed) (#1 and 2).

Direction:
1. If you try to remove the corn from the cob on a cutting bored, the kernels go all over the place. I placed a Pyrex ramekin upside down in a metal bowl and put the ear of corn on top of the ramekin. I then cut off the kernels using a knife (from top to bottom). The kernels are captured in the bowl (#1 and 2).
2. For making the corn cob broth, put 4 cups of water in a pan and add 6 corn cobs after the kernels have been removed. Also add coarsely chopped one medium onion and boil gently for 1 hour (#3). if you want stronger broth after straining the liquid it can be further reduced.
3. Pour the corn cob broth into a pan. Add the butter, sugar and salt and let it come to a boil. Add the corn meal in a steady stream while vigorously whisking to prevent lumps from forming (#4).
4. As the mixture gets thicker switch the whisk to a wooden (bamboo) spatula and continue stirring (this is where I help my wife since stirring polenta is hard work). Keep cooking and stirring until the polenta starts coming off the side of the pan. Add the corn kernels and mix. (#5).
5. Place the polenta in a loaf pan which has been rinsed with cold water (not oiled) (the residual water on the pan allows the cooled polenta to drop out when the pan is inverted . Make sure there are no air bubbles trapped. Smooth the surface (#6).
6. Cover with a plastic wrap and refrigerate overnight after cooled to the room temperature.
7. Just before serving, slice the polenta into 1/2 inch thick pieces (#7).
8. Dredge with flour and pan fry using peanut oil turning once until both sides develop a nice brown crust (#8).

We have not had polenta for some time and this tasted really good. Using the corn cob broth and fresh corn kernels really added a nice fresh intense corn taste. The kernels provided a sweet burst of flavor and a nice crunch element to the texture. Our only regret was that the eggs were overcooked.

Corn Buttermilk bread コーンバターミルクブレッド

Right now, it is peak local corn and blueberry season. Occasionally we get fresh local corn. The quality can be hit or miss but this week we found some decent fresh corn. My wife decided to incorporate the fresh corn in her baking and made this corn buttermilk bread.

Beside using cornmeal, she added fresh corn on the top.

The fresh corn stayed on the top and didn't sink to the bottom of the batter.

Ingredients:
1 cup cornmeal (or corn flour)

3 cups all-purpose flour
1 1/3 cup white sugar
1 Tbs. baking powder
1 Tsp salt
2/3 vegetable oil
1/3 cup butter melted
2 Tbs. honey
4 eggs beaten
2 1/2 cup buttermilk
1 cup of fresh uncooked corn cut off the cob

Directions:
Preheat oven to 350F and grease a 9 x 13 inch baking dish.
Picture #1 shows the ingredients. In a bowl combine the vegetable oil, melted butter, honey, beaten eggs and buttermilk (#2).
In a separate bowl stir together the cornmeal, flour, sugar, baking powder, and salt(#3).
Pour the liquid ingredients into the dry ingredients and stir until just moistened (#4).
Pour the batter into the prepared baking dish and sprinkle the fresh corn kernels on top(#5).
Cook in the oven for 45 minutes until the top of the cornbread starts to brown and show cracks (#6)

This bread has nice fresh corn flavors and a lovely moist texture. The fresh corn kernels got a bit chewy. Next time, my wife said, she will mix the corn kernels into the batter.

Fresh Corn Risotto 新鮮トウモロコシリソト

This risotto was my wife's idea. I just made it. We were heavily indulging in fresh corn since it was local fresh corn season. We enjoyed corn souffle, corn rice, corn pudding, and corn "cob" soup. We posted all previously. So, my wife suggested we make corn risotto using leftover corn rice and corn "cob" broth. We also added fresh corn kernels to make sure all the corn flavors were concentrated in this dish. I suggested adding jalapeno pepper or parsley (mostly for color), but my wife vetoed the suggestion; she wanted "pure" corn flavors. We did not even use shallots or onion.

So, it does look a bit monochromatic but this is the ultimate fresh corn experience.

Ingredients:
About one cup Corn rice made from fresh corn kernels and corn "cob" broth.
Corn "cob" broth, as needed (probably close to 1 cup).
Fresh corn kernels, about half a cup
Butter, unsalted, 1 tbs
Salt to taste

Directions:
Since our leftover corn rice was frozen, we thawed it by microwaving for 30-45 seconds.
In a non-stick frying pan, I melted the butter and cooked the rice and fresh corn kernels until coated.
I added the corn broth in increments as I stirred until each addition of the liquid got absorbed.
I repeated this until I reached the desired creamy consistency.
I added a few more pats of butter and seasoned it with Kosher salt.

This is indeed the ultimate corn experience. It was a very comforting dish with lots of fresh corn flavors. I thought that we had made too much and there would be left-overs...but it did not happen. Both my wife and I were members of the "clean plate" club. This was the perfect dish to finish the evening.

Easy corn souffle 簡単コーンスフレ

My wife is very partial to spinach soufflé which we make for special occasions but it is a bit of work. She saw this easy corn soufflé recipe on the Washington Post site which was originally Jacques Pepin's recipe. Instead of separating and whipping egg whites, everything is mixed in a blender and simply poured into ramekins. It appears that using a blender is the secret since it mixes in a lot of air. I served this with skinned Campari tomatoes and black bean corn salad.

This was our weekend lunch. I garnished the soufflé with chopped chives.

In typical souffle fashion the mixture rose above the rim of the ramekin and after a few minutes out of the oven quietly and elegantly collapsed...it still tasted good.

Ingredients:
3 large eggs
1/4 cup light cream
2 ears of fresh corn
2 oz Gruyere cheese (we used smoked), cut into small chunks).
One Jalapeno pepper, seeded and veined, finely chopped (original recipe calls for Poblano pepper)
1/2 tsp salt
1/2 tsp ground black pepper
3 tsp chopped fresh chives, 2 mixed into the egg mixture, 1 as garnish

Directions:
Preheat the oven to 400 degrees.
Use the butter to grease the ramekins. Place them on a baking sheet.
Discard the husks and all silk of the corn. Use a sharp knife to cut the kernels off the cobs. Transfer to a blender.
Seed the Jalapeno pepper, then cut into small chunks and add to the blender.
Cut the cheese into small chunks and add to the blender. Add the eggs, light cream, salt and pepper.
Puree for about a minute, or until smooth.
Meanwhile, mince the chives. Add three-quarters of them to the souffle mixture and pulse just enough to incorporate.
Divide the souffle mixture among the souffle dishes.
Bake (middle rack, on the baking sheet) for 25 minutes, until puffed, golden brown on top.
Garnish with chopped chives. Serve right away, in the souffle dishes.

This is a good dish. It is so easy to make compared to other souffle recipes. It has a nice sweet fresh corn taste and subtle smoky flavor from the smoked gruyere cheese.