Tag: corn

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Corn and Fava Bean Succotash

Corn and Fava Bean Succotash

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Ingredients Method

Ingredients
  

  • 1 pound fava beans beans removed from pods
  • 1/4 pound fresh shelled peas
  • 1/4 cup olive oil
  • 3 tbsps unsalted butter
  • 3 cloves garlic sliced
  • 2 ears corn kernels cut off
  • 1 zucchini or summer squash cut into 1/2 inch half moons
  • 1/2 onions diced
  • 6-8 large basil leaves stacked and cut into strips
  • 2 cups diced ham or bacon optional
  • Salt and pepper to taste

Method
 

  1. Bring a pot of salted water to boil and prepare a bowl filled with ice water. Plunge the fava beans into the water and cook for 2-3 minutes, then remove with a slotted spoon to the ice bath to cool quickly (save the water for cooking the peas). Once cool, take the beans and remove the tough outer layer, which should slip away easily to reveal the bright green bean inside. Cook the peas for 2-3 minutes in the boiling water and then transfer them to the ice water as well, draining once cool.
  2. In a large (12-inch) skillet, heat 3 tablespoons of the oil over medium heat. Add the onion and garlic and cook for a minute, then add the corn and cook for an additional 4-5 minutes. Add the peas, zucchini, and cook until most of the moisture has evaporated and absorbed into the vegetables. With a few minutes left of cooking, add the fava beans and butter. Remove from the heat and quickly stir in the basil leaves.
  3. Recipe adapted from: http://www.seriouseats.com/recipes/2010/07/dinner-tonight-scallops-with-corn-and-fava-bean-succotash-recipe.html

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Oven Roasted Corn on the Cob with Garlic Scape Butter

Recipe adapted from  www.foodnetwork.com

Cook Time: 30 min
Level: Easy
Serves: 4 servings
Ingredients
4 ears fresh corn
Garlic Scape Butter (optional)

Directions: Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack (or on a sheet of foil if you’re concerned about a piece falling off and starting a fire) and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating. Be sure to have something sturdy, to not only hold onto the corn as it comes out of the oven (it’s HOT), but also if you plan on husking it before you bring them to the table.

Garlic Scape Butter
Garlic scape butter makes a delicious topping to fresh steamed vegetables such as peas or green beans, or use it to sauté vegetables such as zucchini or baby potatoes (parboil them first), or top poached chicken or fish with a little slice as a sauce. Pasta? Rice? Garlic bread? Yes, yes, yes. Great stuff.
1 cup
1 hour – 20 minutes prep time.

6 garlic scapes
1/3 cup parsley sprigs
2/3 cup unsalted butter
1/2 teaspoon sea salt
pepper to taste
1 teaspoon rubbed basil (optional)

Rinse the garlic scapes. Wash and drain the parsley well. Put them in a food processor and process until finely chopped. Add about two tablespoons of the butter, the salt and pepper (basil if wanted), and blend in well.

Put this mixture in a small skillet and cook over medium heat, stirring frequently, until the garlic scapes are softened and fragrant; about 5 minutes. Remove to a small bowl and let cool completely. In the fridge is fine.

When the mixture is cool, mix in the remaining butter. Keep it chilled. It can be rolled in parchment paper then placed in a zippered freezer bag, and kept frozen if desired.
From: http://seasonalontariofood.blogspot.com/2009/06/garic-scape-butter.html