Corn Forever

Dear Carolyne,

First and foremost, congratulations on your new job! I am very excited for this new chapter in your life, though I will miss receiving postcards featuring busty opera singers.

Now her breasts are talking to God.
Now her breasts are talking to God.

While you are busy moving many states away from your current location (but also many states closer to me!), I made a pilgrimage to the motherland. That’s right. I went home to Iowa.

Well, not home exactly. I went to north eastern Iowa for my aunt Linnea’s 60th birthday celebration, then on to the river to stay with some friends. The celebration was lovely, even though my mom forgot the dates and couldn’t be there and I only saw Grandma Pat for a few minutes. We mostly drank beer and sat around a campfire, which it 100% cool with me.

While home in Iowa, I made it a priority to buy (of course) corn, which is in season. I am 100% a corn snob. I won’t buy it up here in Minnesota, claiming it is simply not as good (it’s not).

The essentials.
The essentials.

Okay, I did get some elote recently from the Sonora Grill, and it was good purely because it was smothered with all kinds of stuff. The corn itself still did not match up.

Alotta elote.
Alotta elote.

So anyway, I brought corn back with me to Minneapolis and cooked it up tonight. My original plan was to eat a few ears, save a few ears for Drew, and then use the rest in this bacon corn salad recipe I found. However, I’ve already eaten half of what I bought and Drew’s not even home yet.

Tempting.
Tempting.

Do you remember the first time you realized you didn’t have to eat how your parents ate? To this day it is one of the happiest things about adulthood I can name. Not that we ate poorly or anything, but it’s just so nice to realize that you don’t have to do anything a certain way because that’s how mom did it or whatever. Also, I never have to eat boiled dinner (kielbasa and new potatoes boiled together with, like, no seasoning) again. I hate you, boiled dinner.

Anyway, what I’m getting at is that of course it is fine and delicious to just put butter and salt on your sweet corn. BUT YOU DO NOT HAVE TO.

Instead, tonight I made a pesto compound butter and sprinkled my corn with pecorino romano. I have no pictures of this because I inhaled it.

For the pesto butter, I used about a 1:1 ration of pesto to butter, and added in about a half tsp of cayenne for subtle heat.

This picture is not attractive, but trust me, this stuff was delicious.
This picture is not attractive, but trust me, this stuff was delicious.

I am now corned out until next year, and I seriously doubt there will be leftovers once Drew gets home.

I hope your move goes smoothly! I can’t wait to hear about your new city and new job.

Love and sweet corn,

Anne

Ladle me this, ladle me that

Dear Carolyne,

I was excited to hear that Wesley moved in with you, based on the lovely things you said about him the last time I saw you. I’m jealous and wish I was around to partake in the fun.

I don’t recall you ever bringing me homemade pasta back in Wash 6, which obviously means you don’t actually love me. ūüė¶

Kidding, kidding. By the way, I am still working through the red sauce you made me and impressing family and roommate alike.

My own time in the kitchen has been limited lately due to, like, life happening and stuff. I got into a minor car accident right before Halloween that resulted in a prescription for muscle relaxers. I wasn’t really hurt, thankfully, just really sore. My car also wasn’t hurt too badly, but the guy who hit me’s insurance company is paying for some body work.¬†

Also, I quit my job without notice, which is the most irresponsible thing I have ever done in my entire life. Luckily, I start a new one on the 27th.

So, with all this funemployment vacation time with which I find myself, I finally can get back to making things!

Yesterday I stripped a rotisserie chicken for the purposes of a) having chicken meat around to use, b) to have a chicken carcass (ew, I hate the word carcass) so I can make stock, and c) to make chicken wild rice soup. I had just had some really excellent chicken wild rice soup at Tilia that cited bourbon as one of its ingredients, so I was itching to make some for myself.

It turned out awesome, albeit pretty thick. I am having this problem lately where I cannot make a thin-brothed soup for the life of me. I made Drew some chicken noodle soup a week or two ago because he had a cold, and he told me it was good but so thick it was more like white chili (I’m sure all the cayenne and black pepper didn’t help in that respect). The thing is, I like my soups thick. I have this carrot ginger soup from Trader Joe’s in my fridge right now that tastes lovely, but the texture bums me out. It needs cream or chunks of butternut squash or something to punch it up. I hate to see a good soup wasted just because it doesn’t meet my texture demands.

Anyway, my wild rice soup is almost too thick to even be called soup, but I like it that way. Here is basically what I did:

6ish Tbsp olive oil

2 c. chopped celery and onion (I had this leftover stuffing starter from Trader Joe’s that was celery, onion, and some herbs that was ideal for this kind of thing)

1.5ish c. chopped carrot

3ish Tbsp flour (here is my whole problem, I am sure)

3ish tsp mustard powder

Lots of garlic powder, because all of my actual garlic had gone bad :/

1/3 c. bourbon

1 of those cardboard things of chicken stock, it’s like 4-6 cups or something

1 Tbsp poultry seasoning

2ish c. shredded rotisserie chicken

1/2 lb of uncooked wild rice (probably the other part of my problem)

1/3ish c. of half and half

salt and pepper to taste, of course

Pretty much you know the routine here. Saute up your veggies in the olive oil, then add the flour  + mustard powder, garlic, curry. Then the bourbon, then the stock, then the rice. Let it simmer while the rice cooks. Once the rice is cooked, add the chicken and let it heat through. Add the poultry seasoning. Lastly, add the cream and the salt + pepper. Oh, I am pretty sure I put a hit of cayenne in this too, because I always do and cayenne is good at bringing out the other flavors. Just a hit, though. Like, 1/4 tsp tops.

 

I am really happy with how it turned out. I mean, minorly irked at the thickness, but only for the sake of tradition. I like it thick *eyebrow waggle*.

 

Today I am going to make my mom’s pumpkin bar recipe. Did Mom ever send pumpkin bars with me to Wash 6? I feel like she probably did, but I can’t recall. Anyway, here is the exact e-mail she sent me with the recipe, and I appreciate the air of, “Eh, whatever,” that comes with it as well as all of my mom’s recipes.

 

this cookbook had the most stains so I think this is the one I use.

FROSTED PUMPKIN BARS

1 3/4 C. SUGAR                                     1/2 TSP CINNAMON
3 EGGS                                                 1 8 OZ PKG CRM CHEESE, SOFTENED
3/4 C. OIL                                               6 TBS BUTTER
1 CAN COOKED PUMPKIN                      4 C, POWDERED SUGAR
2 C. FLOUR                                            1 TSP VANILLA
3/4 TSP BAKING POWDER                     
3/4 TSP BAKING SODA

Combine first 8 ingredients together in order given. Pour into jellyroll pan.  Bake @ 350 for 20 to 25 minutes.  Mix cream cheese, butter, powered sugar & vanilla until spreading consistency.  Spread on top of cooled bars.  ENJOY!!

(I use more cinnamon and a pinch of what everelse I have, like pumpkin pie spice, cloves & or nutmeg.  Use what you like)  let me know how they turn out.

 

Ah, mom. I am looking forward to trekking back to Iowa next week to see her and the rest of the fam. Also the pets. I anticipate coming home covered in scratches and dog hair. What are your plans this year? I’m guessing you’re not coming back to the corn capital of the world. One of these years we need to be in the same place for Thanksgiving so we can do the dinner ourselves. Can you imagine? Everyone we invited would die from awesome.

 

Love and cinnamon,

Anne

 

 

Soup Season

 

Beany. Leeky.

So good I didn’t bother to clean up the bowl before I took a picture.

 

Dear Carolyne,

I can’t stop making soups from my BrokeAss Gourmet cookbook. I know all the recipes are pretty much on the site, but having something to actually flip through is more inspiring somehow.

The one pictured above is the Bacon, Leek, and White Bean soup, which was very good but didn’t seem to yield as much as I anticipated.

 

I also made Chicken, Sweet Potato, and White Bean stew. Flavorwise, it’s quite good, but if I were to make it again I would toss in some flour at the start so that it’s thicker.

 

Love and chicken stock,

Anne

All I Ever Do is Make Bacon in The Oven

Dear Carolyne,

Firstly, I am the worst and I am sorry it has taken me so long to write. There have been kitchen experiments, like this pumpkin beer bread, which I found to be…underwhelming. It was lacking in both spices and pumpkin. I wanted it to be more moist (sorry) and for the flavor of the beer to come out more. Mostly it turned out like basic bread with a few spices.

More successfully, I made some of my friend Kim’s potato leek soup after a trip to the Saint Paul Farmer’s Market last weekend. ¬†You’ve probably read this recipe before, but here it is again for posterity’s sake (copy-pasted from Kim’s original message):

“2-ish T butter
3 leeks, white/light green parts chopped (fairly fine slice)
1 small white onion, chopped
2-3 cloves garlic, chopped finely
2-3 carrots, chopped
2 stalks celery, chopped
1 shallot, chopped (not really necessary, but I have fun shoving onions in this soup)
4 or so red potatoes, peeled (if you feel like it) and diced
4-ish cups veggie broth
roughly 1/3 to 1/2 c heavy cream
some herbs if you feel like it (I like dill or chives or both if I have any on hand)
BACON, cooked and chopped
CHEEBS

In dutch oven or large sewp-making pot or whatever, drop the butter in and let it melt. When the butter has gotten all nice and melty, drop in the leeks and let them cook for a minute or two until they soften. Add the garlic, onion, carrot, celery and shallot, stir it around and let
it hang out for about 5 or so minutes so that all those veggies start to soften and start smelling yummy. Then dump in the potatoes and the veggie broth (and any extra water you might need to make the broth level just cover the potatoes) and any dry herbs you might want to use. Bring it to a boil, drop the heat and let it hang out on the stove for about 45 minutes – an hour or so until everything is nice and soft and falling apart.
When it’s hit that stage, remove it from the heat, dump in any fresh herbs you might want to dump in (chives are awesome) and let it cool for a few minutes,
and then blend it either in batches through a blender or with an immersion blender or what have you (you could probably mush it to bits with a potato masher,
honestly). When it’s all blended, stir in the cream and adjust the seasonings. I usually serve with a handful of bacon and a handful of cheebs thrown on top, but you could probably mix that in too and it would be good.”

Not the best picture, but totally the best soup.

I almost never follow the amount of vegetables precisely, tossing in whatever I have lying around. This time I added in some hot¬†Thai¬†chilies¬†(also from the farmer’s market) and seasoned it with smoked salt and smoked paprika.

It was definitely worth the injuries I sustained cutting the potatoes. :/

Anyway, it’s the best soup ever. Filling, delicious, smoky, and autumnal. Plus any opportunity I get to use my immersion blender is a good one.

The other thing I’ve been doing a lot of lately is making bacon in the oven, a trick I picked up (somewhat to my shame) from Pinterest. Basically, you line a cookie sheet with parchment paper and lay out the strips of bacon. Put everything in a cold oven and then turn it to 350¬įF. Give it 20-40 minutes, you can usually smell when it’s done.

I don’t know if this necessarily yields tastier bacon than doing it in the skillet does, but it is easier and less messy (let the bacon fat congeal on the parchment paper and discard, then you usually don’t even need to wash the cookie sheet).

I’ve also found that this works better with normal-thinner cut bacon. I tried it today with some thick cut bacon (also picked up from the farmer’s market-why are farmer’s markets the best things ever?) and the result wasn’t quite as satisfying. Also, did you know free range bacon is a thing? I was not aware. I know “free-range” is a¬†kind of loose term and can basically mean the animal in question just has a large yard as opposed to a stall or pen, but I like the idea of pigs running around eating whatever before they become my delicious breakfast.

I am not a good person.

Anyway, fall is here too (obviously), and while Midwestern fall may not be quite as thoroughly pretty as New England fall, it’s still pretty great.

View from my balcony. I don't know if you can tell, but it's a little Tim Burton-y today.

The other thing I have to report is that it is time for my annual trip to Minnesota’s Largest Candy Store:
Pretty much autumnal Disneyland.

This place is basically a giant yellow barn full of candy. They also sell pies and baked goods (made on site), tons of weird soda, local hot sauces and jams, and, weirdly enough, puzzles.

I will take pictures and report back!

Miss you lots!

Anne

Amazingly, the first post is not about broccoli

Dear Carolyne,

Hooray, we have a blog! I think this is going to be excellent, even if we are the only ones who read it.

I wish you had been here last week when I decided it would be a great idea to try and sort of recreate the Savory Quinoa Waffle I had at Birchwood Cafe back in April (side note: right now they have a Pumpkin, Millet and Gruyere waffle and I want to go to there). I do not, however, own a waffle iron, and I thought I could somehow take essentially the same elements (quinoa, asparagus, cheese, and bacon) and make them into muffins pretty feasibly.

Feasibly indeed.

Pardon the questionable phone picture I snapped, but here they are. They are not exactly what I wanted, having turned out a little sweeter and a little, um, breadier than what I was shooting for. They are pretty solid, though, and definitely edible. I wish you were here to eat them with me, though, because no one in close proximity likes asparagus. No one appreciates food like you, mon amie.

Here is what I did:

2 cups cooked quinoa
1/4 cup olive oil
2 cups all purpose flour
3/4 cup brown sugar, packed
1 1/2 tsp. baking powder
1 tsp salt
1/4 cup asparagus, cut into small pieces and softened in the microwave with some butter
3 pieces cooked bacon, cut into small pieces
3/4 cup shredded truffle cheese from Trader Joe’s
3/4 cup milk
1 egg

Preheat the oven to 350. You know the song and dance here, mix the dry ingredients in one bowl (including the asparagus and cheese and bacon), but save the quinoa for last. Combine the milk and egg in a separate bowl, then combine with the quinoa mixture. Don’t over mix it.

Prepare a muffin tin in whatever way suits you best. You could probably grease and flour the individual cups, but that seems like work. I opted for stylish muffin wrappers, and I only mildly regret it, as  the paper does seem to stick to these a little bit.

Fill each section 3/4 of the way full or so. The batter is pretty thick so I mostly just plopped a large spoonful in each one. Bake for about 30 minutes, and you’ll know they’re done with you insert a toothpick and it comes out clean.

I got about 16 muffins out of this, but you would probably get more if you are more stringent about measuring the amount of batter that goes into each muffin.

If I had these to do over again, I would increase the amount of extra savory stuff. More asparagus, more bacon, and maybe some roasted garlic or some shredded carrots too.

Negating any health benefits these might have, I find they are best slightly warm with a little butter and a dusting of grated Parmesan.

I do truly wish you were here to help me eat them, but at least we’ve got this blog thing going now!

Fondly,

Anne