April 1, 2012 § 1 Comment

J: My mom used to make cornbread for us from scratch all the time when I was a kid, and it was always one of my favorite sides.  She gave me the recipe when I moved down here, and then I heard that Erik had never really found a cornbread he liked — challenge accepted.  We made this a few weeks ago and he loved it!  It’s not so sweet that it crosses into “dessert” territory, but it’s just sweet enough to complement any spicy chili or stew-type dish you might want to serve it with.

cornbread in a teaser photo for our next post!

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Southwest Veggie Burgers

February 24, 2012 § 4 Comments

J: While Erik and I do enjoy a good meat-burger every now and then, we are both trying to eat more vegetarian, for the health benefits as well as for the expense.  So, when we want to make burgers, we often turn to veggie burger recipes instead to get our fix.  This burger recipe is one we came up with, inspired by the ingredient list on a box of MorningStar Farms southwest veggie burgers.  We loved the burgers so much, looked at the ingredient list, and realized, hey — there’s nothing crazy in here.  We could make these!  So, we did.

with all the fixins!

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Roasted Corn and Tomato Soup

November 27, 2011 § Leave a comment

E: I’m going to (try to) make this post short and sweet. We are just back from spending the Thanksgiving holidays at my parents’ place (with a brief sojourn to see my aunt, uncle, and some of my cousins). We had some wonderful times and ate some wonderful food. But it also means we haven’t posted in a while. I apologize if this post is more slipshod than usual, but I feel like we’ve got to put something up regardless of how unqualified to write my present state of exhaustion makes me.

a really tasty soup with hearty smokyness

A few weeks ago, we wanted to make another tomato-y soup, and it was my idea to add some roasted corn. Joanna finished it off by suggesting we blend in some ricotta and serve it with some grated, smoked Gouda. This is a really great combination, with the smokiness of the cheese playing off some of the char from the tomatoes, pepper, and corn. « Read the rest of this entry »

Corn & Sausage Risotto with Peach Salsa

October 17, 2011 § Leave a comment

E: And so to start off our next 100 posts, what could be more fitting than another risotto (we’ve got 4 already, but really, who’s counting)? Therefore, I present it to you, dear readers, a risotto that is distinctly not vegetarian: a southwest-style corn and sausage risotto with a peach salsa.

not bad, not bad

This was the product of one of those times, you know, the there’s-no-kind-of-food-in-the-house-at-all kind of times; the I’ve-got-no-idea-what-to-make kind of times; the all-I-found-in-the-freezer-was-this-chicken-sausage kind of times. Those times.

That sausage just had to get used for something, so I popped out to the store to buy some stuff that could go with it, and decided to make a risotto. Macheesmo had just made a peach salsa to go with some fish, so I shamelessly used the idea as a cold topping to go with the warm risotto. « Read the rest of this entry »

7 Days of the Food Network: Day 3, Cat Cora

March 29, 2011 § 1 Comment

J:  As I’ve mentioned before, a lot of people seem to be kind of scared of risotto for no good reason.  It does require a bit of babying and attention, but it’s really not much more than stirring a pot of rice continuously for half an hour.  Hard?  Not so much.  I’m also pretty much always up for trying new risotto recipes, and this one from Cat Cora (one of the Iron Chefs!) was awesome, with sweet corn and herbes de provence giving it a distinctive and fresh taste.  Bizarrely, I could not find herbes de provence in my local grocery store, so I improvised with what I had on hand, using approximately 1 1/2 tsp thyme, 3/4ish tsp basil, and 3/4ish tsp rosemary instead.  If you can find herbes de provence, I’d recommend using it, but if not, the risotto still tasted pretty yummy with my herb substitutions, so feel free to give that a shot.

light, creamy, flavorful risotto

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