We are adding a new feature to our website: Cooking Garden Vegetables and Fruits
with Chef Linda Weiss. Try a new
vegetable in your garden every year and try a new recipe with the old standbys.
Linda attended La Varenne at The Greenbrier and Le
Cordon Bleu of Paris' Catering School. She is a member of The James Beard
Foundation in New York and the Southern Foodways Alliance at Ole Miss. Linda's
first book, Memories From Home: Cooking with Family & Friends is available at Amazon.com or at her website.
Linda is a free lance writer, has been the Food
Editor for three magazines, and is a cooking teacher and a frequent television
cooking show guest.
Everyone who grows sweet corn and is religious
about getting it from the garden to the pot as swiftly as possible can relate
to Linda's story about finding a roadside market where the corn was picked
fresh every morning. Enjoy Linda's
reminiscences and these recipes for green beans and sweet corn, made fresh in
---Anne K Moore August 15, 2009---
When I lived in the upstate of South
Carolina, I'd make sure that I made it to the Farmers Market early on Saturday
morning, before 7:30 a.m. in corn season; otherwise the corn would be
gone. But, then one morning,
knowing that I had gotten up too late to make the regular market, I decided
that I'd drive up Highway 25 toward the mountains where on a previous trip I
had found this jewel of a roadside market.
I didn't know it when I left for the drive that this
would be my lucky day. As I pulled
into the parking lot a pickup truck loaded with fresh corn was coming in from
the fields. It pulled in behind
I was able to buy the freshest, creamiest corn
that morning. It was delicious no
matter how I cooked it. Needless
to say, I took the drive up to that roadside market every Saturday morning
until the corn was gone for the season. I enjoyed every delicious bite.
I grew up on, and love fried corn, a southern
staple. I usually always include
it in a recipe article. But, this
time, I thought I'd give you something a little different. So, I've included a
recipe for Corn Loaf. This recipe
is from a friend, Charlotte Hays, who has so graciously allowed me to use it in
this article. Charlotte and Gayden
Metcalf are the authors of Being Dead Is No Excuse. Every recipe I've used from their book has
been delicious. After I made the
Corn Loaf and served it to my husband and sons, we all thought that it was the
best new corn recipe we'd had in a long time.
The other recipe that I've included this time is
for corn salad. I've used this
recipe in my cooking classes at Williams-Sonoma. It's bright with lots of color, flavor, and texture. You can also use it year round because
the corn is saut�ed before making the salad. So, if you freeze some of your corn from the garden, you can
let it thaw, then use it for saut�ing.
And then, we have a caramelized green bean recipe.
So easy! For additional flavor we've added green
onions. You can start it on the
stove top and finish it in the oven. I love green beans cooked this way. This recipe makes a great accompaniment
to the Corn Loaf, a tossed green salad or citrus salad, and salmon croquettes.
At the end of each recipe see the Linda Notes.
Here I've given you some
additional ideas: How to add to
the recipes or serving suggestions.
Some other ideas for you:
Corn and rice go well together so if you have
leftovers of each put them together and add some cheese and chicken or
vegetable broth to moisten, for a great casserole.
When you are cutting green peppers for the Corn
Loaf, cut off the top and bottom, then cut through the middle and remove the
core. Cut the peppers into strips from the inside because it is easier for your
knife to penetrate. Then dice small.
Use the green onion tops for more flavor. Enjoy, my friends.
& Feta Salad
4 cups fresh corn kernels (yellow or white or a
mixture of both- 4 ears corn)
4 tablespoons olive oil
1 teaspoon finely minced garlic
� cup thinly sliced green onions, including the tops
2 cups chopped tomatoes or 2 cups grape tomatoes
1.5 cups Feta cheese or 1-1/2 cups Feta cheese with basil and tomato
1/3 cup chiffonade of basil (basil is folded and cut into thin slices)
1-2 tablespoons lime juice or to taste
Salt to taste
Heat olive oil to a sizzle in a large
skillet. Add garlic, green onions
and corn. Saut� until the corn is tender, stirring constantly to keep corn from
sticking, and garlic from burning. Remove from heat and let the mixture cool
slightly. Add the tomatoes. Add
the Feta in small crumbles, then stir in the basil and lime juice. Salt to
taste. Serve at room temperature or refrigerate until ready to use. Serves 4-6.
Linda Note: This salad is great with
barbecued chicken, or fresh salmon.
2 cups fresh corn kernels
1 cup chopped yellow onion
3 minced green onions (include tender stems)
1 cup chopped green pepper
1 cup chopped tomato
2 teaspoons salt
1/4 teaspoon cayenne pepper
1 cup yellow cornmeal
1 cup grated extra-sharp cheese
2 eggs beaten
1/2 cup evaporated milk
1/4 cup sour cream
1/4 cup water
Preheat the oven to 375 degrees.
Combine corn, onions, green pepper, tomato, salt,
cayenne, cornmeal and cheese. Allow this to rest for 30 minutes. Mix well
beaten eggs with evaporated milk, sour cream, and water. Be sure eggs are well
incorporated into the mixture, and then mix with the vegetables. Bake in a
buttered 4 � x 8 �-inch loaf pan for 1 hour. Let this sit for a few minutes
before slicing. Serves 6.
Linda Note: You could spice this recipe up
with �-1 small seeded and finely chopped jalape�o mixed into the recipe before
baking. I think that a slice of cooked corn loaf saut�ed in butter would make a
delicious breakfast with a fried egg on top, a couple of spoonfuls of black
beans and a sprinkle of cilantro.
Green Beans with Green Onions
1 pound green beans, stems and strings removed
4 tablespoons olive oil
6 green onions cut into 2-inch pieces (including green stems)
Salt and pepper to taste
Preheat the oven to 450 degrees. Heat the olive oil in a
large heavy skillet over medium high heat. When the olive oil in very hot, add
the green beans and onions, being careful not to splatter yourself with the
Stir the green beans mixture for about 1 minute in
Place the skillet in the oven and bake for about
15-20 minutes or until desired tenderness. Stir once or twice during the
cooking process to so that the green beans can cook evenly. Add salt and pepper
to taste. Serves 4-6.
Linda Note: I love this recipe. It's quick
and easy. Great as a salad. Just chill the green beans, add your favorite
bottled Greek dressing and some crumbled Feta cheese. Also add a little thyme
or fresh oregano for extra flavor.
Visit Linda at her website: www.cheflindaweiss.com
and her blog: www.lindaallaboutfood.blogspot.com