notes about corn 2
Recipes
Tomato Marmalade
This recipe is adapted from The Blue Chair Jam Cookbook by Rachel Saunders (Andrews McMeel Publishing, LLC, 2010). Marmalades are not instant preserves, you have to make them over two days, but you can easily arrange the timing to suit your schedule.
Makes 11 to 12 8-ounce jars, but you can cut this recipe in half.
From the book: “Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough. They have a long history in the United States, where they were traditionally seen as a way to use up extra fruit during summer’s long tomato season. Like tomato jam, they tended to be heavily spiced with cinnamon and cloves. For this lighter version, I have introduced saffron into the mix. The result is magic.”
That said, the saffron is totally optional.
Zucchini-Cheese Pancakes
Adapted from a recipe developed by King Arthur Flour. These pancakes are good hot, warm or cold. Any extras travel perfectly. You can even eat them in the car. Ask me how I know.
Chicken Cutlets with Bell Pepper Ragout
This recipe is adapted from Fine Cooking magazine, one of my favorite sources.
Sunnyside Eggs on Potato Pancakes
Adapted from a recipe that came originally from The Splendid Table.
Stuffed Tomatoes
There are a million ways to stuff tomatoes. This one is adapted from one offered from the folks at Serenbe Farms.
Sweet Corn Soup with Peaches
This is another recipe from Whole Foods.
Fresh Corn and Zucchini Cakes
This recipe makes about 12 little cakes. The recipe is from Whole Foods.
Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash
This recipe comes from last August’s Fine Cooking magazine. Do you still have that bag of pink eye peas in your refrigerator? Then combine them with this week’s corn and make that succotash!
PIckled Peppers
And Shirley Yarbrough reminded me this week of two simple ways to preserve the peppers in your box. There’s nothing easier. These ideas work for the banana peppers and jalapenos. Not for the bell peppers.