July 30, 2014 --- Leave a Comment
As promised, here is my last recipe for fresh farmer’s market summer corn, along with a few ideas for more fresh corn dishes.
When reviewing the list of available pastas such as brown rice, quinoa, etc., I came across quite a few recent brands of gluten-free corn pasta, some imported from Italy. I decided to double up on corn flavor by using corn pasta for my fresh corn pasta with an uncooked sauce, so perfect for midsummer.
It is important to purchase ripe tomatoes, and the freshest corn because the entire flavor for the pasta sauce comes from these simple ingredients (with a few add-ins: fresh basil, extra virgin olive oil and optional fresh garlic). Please use only kalamata or oil-cured Italian olives for flavor, no substitutes. And please do grate your own real Italian cheese (not the stuff in the can) for the same reason.
When making the pasta I decided to bulk up one pound of pasta to serve eight people by using potatoes. Sound strange? Not so much. Italian cuisine has many recipes for potatoes combined with other starches. For example, the classic white pizza using thinly sliced potatoes, usually with fresh sage as the flavoring ingredient, to top a pizza before baking. I have prepared this with a gluten-free crust and it is absolutely delicious. But of all the potato dishes made famous by Italy, the one that tops my list of favorites is gnocchi. Gnocchi is made with potatoes and flour, usually wheat flour. So I am going to go out on a limb (and hopefully not saw it off) by promising to develop a gluten-free gnocchi for the next blog. If it’s successful, look for the Gnocchi Series.
Here are a few additional ideas for fresh summer corn, followed by the recipe for Corn Pasta with Fresh Corn Sauce.
Corn Dip: Mix equal amounts of fresh corn kernels with shredded mild or sharp aged Cheddar cheese, melt together and serve with corn chips for dipping.
Corn Pizza: Brush your favorite pizza crust with olive oil, top with crushed drained ripe summer tomatoes, 3 cups of corn kernels and shredded cheddar cheese and bake.
Corn Quesadillas: Top one corn tortilla with fresh corn kernels to cover, add shredded cheese of choice, top with another tortilla and sauté or microwave until the cheese melts. Cut into wedges.
Fresh Corn Salsa: Combine fresh corn kernels with chopped fresh ripe tomatoes, finely chopped red onion or green onion, and chopped cilantro. Mix and refrigerate for 4 hours to meld flavors.
Corn Pancakes: Sprinkle fresh corn kernels onto your favorite gluten-free pancakes (the uncooked side), cook until firm and flip.
Yield: 8 servings
- 6 quarts water with 1 tablespoon of salt
- 1 pound Yukon Gold potatoes, skin on
- 1 pound gluten-free corn penne
- 1 pint grape tomatoes, preferably organic, halved
- 6 ears fresh super sweet corn, kernels from
- ½ cup pitted kalamata or oil-cured Italian olives, finely chopped
- ½ cup julienned fresh basil leaves
- ½ cup extra virgin olive oil
- 1 small clove garlic, minced or crushed, optional
- 1 cup finely grated fresh Parmigiano Reggiano, divided
- Bring water to boil in a large pot. Meanwhile, scrub potatoes and remove any eyes. Chop into ½-inch pieces. When water comes to a boil, add potatoes, stir. Let cook until water comes to a boil again.
- Add pasta and cook for 12 minutes.
- While pasta is cooking, place tomatoes, corn kernels, olives basil and olive oil in a large bowl. Add garlic if using. Toss ingredients. Reserve.
- Drain potato-pasta mixture in a colander. Transfer the hot mixture to the bowl containing the fresh corn sauce and toss with ½ of the cheese until well mixed.
- Serve with additional cheese.
July 23, 2014 --- Leave a Comment
Creamed corn, usually sold canned, is traditional in the Midwest and the South, both regions represented in our family. My family is Midwestern and my husband’s family comes from the south. Even before we became a gluten-free household, when summer came around and corn was in season I never opened a can of creamed corn. […]
July 14, 2014 --- Leave a Comment
When corn season comes to my local farmers’ markets I become, as the title of Betty Fussell’s book says, Crazy for Corn (Harper Collins, 1995). Corn will be the ingredient celebrated in the next few blogs. In summer I boil it, roast it, broil it, grill it and every summer I develop new recipes for […]
July 9, 2014 --- Leave a Comment
The slow cooker is an appliance with many applications. It is great for delayed meals: Put it on before you leave for work and dinner is ready when you get home. It is equally wonderful for braising: Some foods are really best cooked low and slow such as beef brisket, corned beef, pork shoulder and […]
June 30, 2014 --- Leave a Comment
Oh my! It’s Fourth of July coming up and our grill meister (my husband Jim) is waiting on the deck, aproned, ready and grill tools in hand. Of course we will do our usual ribs, and gluten-free burgers (recipes in Cooking for Your Gluten-Free Teen). This year, however, we are having company and some among […]
June 24, 2014 --- Leave a Comment
With gluten-free baking it can go not two but three ways: You win some, you lose some and then you create a fabulous new recipe in the process of failing to make the one you wanted. Whooporeo Cookies is a perfect example. My kids love Oreo™ cookies, not gluten free. They also love whoopee pies […]