skip to main |
skip to sidebar
Photos by TSW
Cooking is about creating memories which is why it is so much more fun with friends. More important than the end result, is the process of cooking, being present in the moment, and creating a collection of memories. Everything about cooking, the camaraderie, scents, ingredients, instantly makes me nostalgic, mindful of the power of the past, and hopeful about the future. It's amazing how potent memories are.
I had forgotten how much fun it is to cook with others, especially with folks that know how to cook or at the very least, enjoy the process. With a new friend, we made blueberry cornmeal scones for the aforementioned brunch. It was his vision and he had really thought about it so I went with it. I'm kind of a rigid cook partly because I want everything to be super successful so I find myself in uncharted territory when I go out on a limb. But it's 2008, and with all the changes I've made in other aspects of my life, cooking should be no exception. Plus, since as the sous-chef, it was not my role to say anything but to really just follow along. The scones were fabulous and showed me how to have fun in changing things up.
We followed the recipe I used for blueberry scones, and made the following modifications:
-2 1/4 c flour and 3/4 c polenta
-2/3 cup full fat raw milk +1 tbs
-1/2 cup blueberries (frozen are fine)
-1/2 cup corn kernels
So I used a little more liquid than what is called for and the dough was more moist than usual because I used less flour (2 1/4 vs 3 c). Polenta does not absorb liquid as much so....but it turned out fine. You may want to start with 1/3 cup and add more in as you go.
See the corn kernels? Don't these look better than the ones I previously blogged about? These were as scones should be...crispy on the outside and soft on the inside. Coffee would be the perfect mate I think.
Cook and create your own memories!
Bell peppers are naturally abundant in August which inspired me to make this dish which I found in Vegetarian Cooking for Everyone. I went to my local farmer's market where I spent a rather leisurely Saturday morning perusing all the produce twice before making purchases for this dish. It's amazing the little tidbits you learn about produce and the farms they grow on. I love the stories people have to share. I also love all samples; I was stuffed by the time I finished shopping.
When I read the recipe it seemed like a lot of stuffing for just 2 peppers but I used almost every single morsel of stuffing. Those peppers have bottomless pits. There was probably about a half a cup left after stuffing all the peppers. The stuffing alone could be a meal in of itself. Quick, simple, easy, and delicious; this recipe uses some of summers finest ingredients (except the garlic pictured).
My taste tester and I disagreed on the salt level of the dish. When I tasted the filling, I felt that it had enough salt from the cheese so I didn't add any as Madison's book suggests. But after eating one of the peppers in the final stage, I felt that I should have added a bit of salt to enhance the flavor. But the taste tester thought the salt level was perfect. I say add the salt but taste the filling first, after it's cooled a bit.
Makes 2-4 servings
Cooking Time: 30 minutes, Prep is about 15
Ingredients
-2 red bell peppers, halved lengthwise
-2 T butter
-1 bunch scallions, including the firm greens, thinly sliced
-2 1/2 to 3 cups kernels from 5 ears of corn (common on, Deborah! Too much work. I used frozen)
-2 tomatoes, peeled, seeded, and diced (skipped the peeling, etc.)
-1 fresh mozzarella cheese, 4 to 5 ounces, finely diced, or 1 cup grated Cheddar or Jack (used Jack)
-2 T finely sliced basil leaves
-2/3 cup fresh bread crumbs
-Salt and pepper
-Paprika
Preparation
Preheat oven to 375 degrees. Lightly butter a baking dish just large enough to hold the peppers. If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn of heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in the prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.
Now get out and enjoy your local farmer's market.
KM, you were "by my side" while I shopped. Te pierdo.
Posts
