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Aw shucks, eat corn!(Eat Your Veggies)
The Yak loves vegetables--all kinds--especially at this time of year, when local farmers markets groan with piles of fresh-picked produce. Today's column is about corn, which is so good right now it's well worth eating several times a week. Get your fill. Once it's gone, it's back to the canned and frozen stuff. Sigh.
What does summer look like? A pale yellow ear of corn on the cob!
Fresh-picked corn rivals garden-grown tomatoes as the season's No. 1 treat, though who would want to choose? And there's no need: Corn on the cob and sliced tomatoes are the ultimate seasonal duo, the perfect side dish with almost any grilled entree, from burgers to fish.
"Corn on the cob is pretty popular at our house," said Greg Zifchak, a teaching chef at the Culinary Institute of America in Hyde Park, New York.
He and his wife have five kids from age 6 to 18, all of them corn on the cob fans.
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...four three- ounce portions of the herbed butter mixture, form into sticks and place...wrap each breast around a stick of herbed butter. Dredge the breasts in the flour...25 minutes. Serve with a dollop of herbed butter. AL POLLOCK'S ITALIAN GREENS (Makes...
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...members have developed Earth Dinner recipes to encourage families to host their own Earth Dinners. Chefs Collaborative member Chef Greg Atkinson -- the inspiring director of Seattle's "Culinary Consulting," culinary director of "Organic To Go," and celebrated...
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Byline: LINDA McNATT, STAFF WRITER Obici chef Greg Retz doesn't prepare pesto very often, he said, because people in Suffolk simply don't eat ``green food.'' But he made...
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Byline: The $10 Gourmet by Jim Boyd The Register-Guard GREG BREEBACK, executive chef at Foxfire Restaurant & Bar in Springfield, offers a meal of ravioli and broccoli raab for today's edition of The $10 Gourmet. Crafted from homemade pasta dough, the ravioli are stuffed with shreds of roasted
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COMMUNITY AND COMMITMENT A quiet revolution is taking place in Oregon. The field of action is the dining table, and those leading the way are a dedicated group of food producers and providers. On the rivers, along the shore, in the mountains, and in the valleys, a growing number of these people are
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- Magazine article from: Country Living Duffy, Malachy March 1, 2005 700+ words
Dungeness Crab and Mussel Chowder MAKES 10 SERVINGS 14 ounces fingerling potatoes 1/4 cup olive oil 4 ounces bacon or pancetta, chopped into 1/4-inch pieces (about 1/2 cup) 3 tablespoons finely chopped garlic 1 teaspoon lemon zest 3 tablespoons finely chopped shallots 1 tablespoon fresh thyme
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- Magazine article from: Sarasota Magazine Mcdonald, Megan April 1, 2009 700+ words
Saturdays at the downtown Sarasota farmer's market are a treat for the senses. People bustle down Lemon Avenue, clutching bouquets of fresh flowers, bags of vegetables, and Styrofoam cups filled with hot coffee. Neighbors stop each other in the street to say hello and compare purchases, and
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...MIGNON WITH RED BELL PEPPER SAUCE AND HERBED BUTTER 2 pcs. Monterey Tenderloin Steak...Combine all ingredients and blend well. Herbed butter: Combine all ingredients and blend...medium, etc.) is achieved. Top with herbed butter and serve with bell pepper sauce...
