Sunday, August 15, 2010

Corn on the Cob

Corn on the Cob in New England is a HUGE summertime side dish. At most BBQ's you find someone shucking, boiling and eating Corn on the Cob. It is quite primitive food but when harvested at the right time and cooked the right way this can be the BEST part of the meal.

To begin the process of making corn on the cob don't buy corn in the grocery store. Look for a farm stand, a neighbor or a local farmers market. The best corn is the corn that has not traveled at all and is still in its husks. A local farmer once told me that as soon as you shuck your corn it starts to age. So the best thing for corn is to wait till the very last minute before it goes in the pot to shuck your corn.

The way we cook corn is a tad different than others ... or at least it seemed
You see after the corn had been shucked it goes in a large stock pot of water, just high enough to cover the corn. Then add 2-3 tablespoons of butter and about a 1/2 cup of milk to the water. put on high and allow to boil for about 10 minutes. Good fresh corn will tell you when it is finished but smelling so wonderful you want to eat it right away.
The nice thing about making corn on the cob the way we make it is you really do not have to add butter or anything else, since it was all in the water the corn was boiled in.
Try this one day ... this may be the way you too may make corn from now on.

Blueberry Pie

Blueberry Pie is on of my favorite pies to eat in the summer, and sometimes the only reason why on a 90 degree day my oven gets turned on. As some of you may already know I really love to make pies, and would try any pie recipe you put in front of me and see if I like it or not. If it is one I like I guarantee I will make it again and again.

The nice thing about making pies is in most cases there is not too much work that has to be done and you can have one of the most tasty and beautiful baked goods. Fruit pies are usually very easy and very good, since when you add sugar to the fruit the flavors ooze out of the fruit and make the fruit oh so much better then in their raw state. This holds true with this pie ... My Blueberry Pie, which really should be called Mixed Berry Pie but since there are more blueberries in it than any other berry I fool everyone with the name.

This is how it is made ...

2 Crusts for 9" pie
1 cup sugar
5 tablespoons of flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
4 cups fresh blueberries
1 cup fresh cut strawberries
1 cup fresh blackberries or raspberries
1 tablespoon butter

Preheat your oven to 375 degrees.

In a bowl mix together the sugar, flour, salt and spices. I a large bowl mix the berries and then sprinkle the dry ingredient over the berries.

Line a pie pan with one of the crusts. Pour in the Blueberry mix. Dot the top with butter. Cover the pie with the second crust. (if you do not lattice the top don't forget to cut in vent holes). I also like to egg wash my crust tops and sprinkle with sugar ... makes the top golden brown and gives it a bit of crunch.

Bake in oven for 50 minutes till crust is golden brown.