Thayer in the Kitchen

I had some fresh corn on the cob but the kernels were overly filled out and not as tender as I prefer for eating as corn on the cob. I thought they were a bit starchy, but I decided they would be perfect for soup. I found this great recipe online. Ingredients: 1 tablespoon butter 1/4 # bacon, diced 1 cup chopped onion Kosher salt and black pepper 3/4 cup chopped colored pepper (red or green) 1 tablespoon minced garlic 2 tablespoons flour 3-4 cups chicken broth 4 cups diced potatoes (I didn't peel mine) 1 1/2 cups chopped carrots 2 cups fresh or frozen corn kernels (preferably fresh) * 1 cup half and half 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme) Pinch cayenne pepper 2 tablespoons chopped fresh Italian parsley Note: We got enough corn from 2 ears of corn for the soup. Directions Melt the butter in a large pot and cook the bacon until crisp. Remove. Add the onions and peppers; season with salt and pepper. Cook until soft; add garlic. Cook for about a minute. Sprinkle in t...

I found this recipe on Chowhound and think it is the best recipe for corn chowder I've ever made.  Its thick, rich and creamy with lots of fresh corn.  I'm sure you could also make it in the winter with frozen corn. Ingredients: 2 oz. thick cut bacon diced small 1 medium onion yellow onion, chopped 3 cups fresh corn kernels (this took 5 ears of our corn) 3 cups whole milk (or mix 1% milk with some 1/2 and 1/2) 1 pound potatoes, diced (I didn't bother to peel mine) 1-2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 cup heavy cream Chopped chives Instructions: Brown the chopped bacon; then remove and set aside.  Add the onion to the bacon grease, season with salt and pepper and cook until softened--about 5 minutes.  Meanwhile place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth. Add the corn milk puree, remaining 2 cups of corn and 2 cups of milk, potatoes, and additional salt and pepper.  Stir to combine; bring ...

In the summer we seem to get inundated with cucumbers.  This is another good way to use some of them.  It makes a good first course for a meal or a light lunch. Soup 1 medium cucumber peeled and seeded (about 11 ounces) 2 cups plain Greek style yogurt 1 garlic clove, peeled and chopped 1/2 teaspoon salt pepper to taste Puree the cucumber, yogurt, garlic, salt and pepper in a food processor or blender until smooth. Refrigerate for at least 20 minutes. Garnish or Salad Topping 16 grape tomatoes cut in quarters or about 1 cup of chopped tomatoes 1 small cucumber, peeled and diced 1/2 cup either fresh or frozen (defrosted) corn kernels 2 green onions, sliced thinly 1 tablespoon white balsamic vinegar 1 tablespoon sunflower or olive oil salt and pepper 1/4 cup slivered fresh basil leaves Combine.  Top each bowl of soup with some of the salad topping. Adapted from The Ultimate Volumetrics Diet by Barbara Rolls

This is the time of the year that many of us find ourselves with lots of zucchini and yellow summer squash.  I'm never unhappy to find lots of it in my CSA box because you can do so many different things with it.  I know that the latest thing is zucchini noodles.  I don't have a vegetable spiralizer yet.  Maybe something I'll need to get?  These squash cakes are good for breakfast as well as other meals.  The recipe came from Madison Magazine. 1-2 tablespoons of sunflower oil or oil of your choice for frying the cakes 2 cups shredded zucchini or yellow summer squash 3/4 to 1 cup corn (I used frozen corn) you could use 1-2 ears of fresh corn kernels 1/2 cup finely diced red onion (I used a white onion from our farm) 2 garlic cloves, minced (I used 3 cloves of fresh garlic, minced)  It is only available for a short time of the year.  It is milder than the cured garlic and must be refrigerated or it will get moldy. 1/2 cup organic cornmeal 1/...

We joined Sitka Salmon Shares http://sitkasalmonshares.com this year.  "We home deliver fish-loving Midwesterners high quality, responsibly-sourced seafood direct from small boat family fishermen in Southeast Alaska through our Community Supported Fishery."  In July we received Pacific Cod and Rockfish.  This chowder was a good solution for an easy dish that combined some of our fish plus quite a few vegetables. 2 Tbsp. extra virgin olive oil or sunflower oil 2 medium carrots, thinly sliced 2 medium stalks celery, 1/4-inch pieces 1 medium onion, chopped medium 1/2 - 1 medium red bell pepper, diced Salt and freshly ground black pepper to taste 2 Tbsp. flour 2 cups milk (fat free or 1%) 1 cup or 1 small bottle clam juice (water or broth can be substituted) 2 large unpeeled red potatoes, diced into 1/2-inch pieces 2 tsp. Old Bay Seasoning 1 cup half and half (fat free is OK) 1 cup frozen yellow corn 1 pound cod or tilapia fillets, ski...

Our extended CSA winter share was coming to an end along with all the wonderful sweet potatoes we got in our boxes.  When I was a child I was convinced I hated sweet potatoes except for the sweet potato puffs we had for Thanksgiving.  I never make those anymore but I have come to really appreciate sweet potatoes and their versatility. This recipe is for a hearty winter soup which features sweet potatoes. Sweet Potato Corn Chowder 2 sweet potatoes, peeled and cubed     1 tablespoon   oil  (sunflower oil which we get from our CSA farm is good)                                      12 oz. frozen corn kernels, thawed                1 cup water 1 tablespoon oil 1 ...

This very simple recipe is a favorite of my 11 year old grandson.  Who would have thought it! 1/4 or less red onion or yellow onion, finely chopped or chopped green onions  1 1/2 cups frozen corn (no need to cook) 1 can drained & rinsed black beans 1/4 cup or more roughly chopped cilantro 1 can Ro*tel tomatoes with green chilies or any available brand Juice of 1 lime (or lemon) Salt to taste 1/4 t. black pepper 1/4 t. ground cumin 1/8 t. cayenne pepper (optional)   Mix it all together and allow to sit for 30 minutes for the corn to defrost and the flavors to blend.  Serve with corn or taco chips.    The quantities are all adjustable to suit your own tastes. Adapted from Ten Dollar Dinners on the Food Network

Looking at the recipe I posted last time it appears that I'm on a bacon kick.  This recipe is for some delicious and very unusual pancakes.  I borrowed the recipe from the Recipe Girl website.  Check it out she has lovely pictures of the pancakes.  http://www.recipegirl.com/2012/02/16/bacon-and-corn-griddle-cakes/ 6 slices bacon, cut into 1/2-inch pieces 1/3 cup finely chopped sweet onion 1 cup all-purpose flour 2 tablespoons chopped fresh chives 1 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 2/3 cup milk 1 large egg, beaten 1 tablespoon sunflower oil (Driftless Organics) or other vegetable oil 1 cup frozen or fresh corn 1/2 cup shredded Monterey Jack cheese  maple syrup and/or sour cream for serving In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. While the bacon is cooking, combine the flour, chi...

This might sound like a strange combination of flavors to be found in a chicken salad, but get brave and try it.  Delicious!  My version underwent a number of revisions from the original.  The original recipe called for grilled chicken breasts which would be very tasty, but I had just roasted my giant chicken and was looking for ways to use the leftovers.  I also didn't have any fresh corn and substituted some frozen.  I just thawed it out.   3-4 cups of cubed leftover chicken 3 stalks celery, finely diced 2 ears fresh corn if available otherwise use 1 cup of thawed frozen corn (no need to cook) 1/4 cup of finely diced red onion 1-2 cups fresh blueberries (frozen are not a good substitute) 3 tablespoons fresh dill, minced 6 tablespoons mayonnaise 6 tablespoons sour cream 1/4 cup 1/2 and 1/2 lemon juice to taste 1 teaspoon sugar Salt & pepper 3/4 cup crumbled feta cheese Salad greens or torn lettuce as a bed for the salad Remove the corn...

This is a great recipe that I adapted by adding more vegetables.  I've also made it in a slow cooker, which is what the original recipe called for, and in a pan on top of the stove.  Both work well.  It just depends on what is more convenient for you.  1 tablespoon oil 1# boneless, skinless chicken thighs, cut into pieces 1 medium size onion, chopped 3 cloves garlic, minced 1 jalapeno pepper, seeded and finely chopped 3 carrots, thickly sliced 1 very large sweet potato, peeled and cubed 1 can (2 cups) chicken broth 1/2 cup chunky peanut butter, smooth would be fine too 2 tablespoons tomato sauce 1 cup (or more) frozen corn Salt & pepper to taste Note the second time I made the stew, I used some leftover peanut sauce I made for a Thai dish, plus some peanut butter.  It just makes the dish a bit spicier.  Heat the oil and lightly brown the chicken.  Transfer to a crockpot.  Return the skillet to the heat and add t...

This is a delicious easy to make summer soup with tons of great flavor. 1 cup finely chopped onion 2 tablespoons extra-virgin olive oil 3-4 cloves garlic, minced 28 ounces canned, crushed tomatoes, preferably organic 1- 1 1/2 cups water 3 cups fresh corn kernels cut from the cob, or 3 cups frozen sweet corn, preferably organic Salt and freshly ground black pepper to taste 1 cup finely chopped fresh basil (this has to be fresh--if it isn't available skip the soup until you have some) 1. Saute the onions in the olive oil in a saucepan over medium-high heat until they just begin to brown. Add the garlic and sauté for a minute, stirring constantly. 2. Pour in the tomatoes and cook covered for abut 5 minutes. 3. Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat, and serve immediately.   Adapted from Dr. Weil.co...

You might ask what does this recipe have to do with using produce from my CSA box? Nothing at all, but it it very good. Plus if you ever need to bring "black" food to work or elsewhere, this kind of fills the bill. I needed to bring "black" food to work to celebrate our department head's 50th birthday. Why--who knows? Several people asked me for the revised recipe. Black Bean and Corn Salad 1 can, 14 ounces, black beans, rinsed and drained 2 cups frozen corn kernels 1 small red bell pepper, seeded and chopped 1/4-1/2 cup finely chopped celery 1/2 red onion, chopped (any kind of onion is fine) 1 teaspoon ground cumin 1 jalapeno pepper, chopped (seeded if you want the salad to be mild) 1 lime, juiced (if it isn't tart enough use more lime juice or lemon juice is OK too) 2 tablespoons olive oil 1/4 cup chopped cilantro (or more if you like) Salt and pepper Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors...

I'm still working on using up our winter storage vegetables. We only get one more shipment from our CSA farm and then I'll have to resort to the grocery store. Ugh! I can get a few vegetables at the winter farmers' market. The farmers' market runs year 'round here in Madison Wisconsin on Saturday mornings. I actually love the winter market. Its quite small but they serve a breakfast and I always run into someone I know. If you live in the Madison area I suggest signing up for the e-mail update. http://www.dcfm.org/newslet.asp It is sent out toward the end of the week and includes the vendors who will be at the market, a menu for the breakfast, a recipe or two and lovely food porn. Savoy Cabbage and Corn Chowder (adapted from Recipe Source) 4 cups Savoy cabbage -- shredded (plain cabbage would be OK) 1 tablespoon vegetable oil 1/4 cup minced red onion (or whatever you have) I'm lucky enough to have beautiful little cippolini onions from HFV (Harmony Valley Farm)...