The corn is ready and how better to celebrate its delicious flavor than with a John Deere theme.
For the dining table covering, I purchased enough John Deere material from a local fabric store to cover the table. The bright colors of Fiestaware in shades of Shamrock Green and Sunflower Yellow place settings and napkins complete my color scheme. Rattan chargers and wooden napkin rings bring a touch of rustic authenticity along with wood grain-accented flatware.
CORN, ITALIAN SAUSAGE & SHRIMP SOUP
• 1 tablespoon olive oil
• 1 pound sweet Italian sausage, sliced 1/2 inch thick
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 6 tomatoes, peeled, seeded and chopped
• 2 large potatoes, chopped
• 8 cups chicken stock
• 1 tablespoon Italian seasoning
• 1/2 teaspoon fennel seeds, ground
• 1 tablespoons chopped parsley
• 3 cups corn kernels
• 2 pounds medium shrimp, peeled and deveined
• Salt and freshly ground pepper
• Red pepper flakes (if desired)
Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add sausage (about half a pound at a time) and cook until both sides are well browned. Drain on paper towels.
Drain all but 1 tablespoon of fat from the Dutch oven, lower heat to low and add onions. Cook, occasionally stirring, until they begin to brown, about 5 to 6 minutes. Add garlic and cook a minute longer.
Next, add tomatoes potatoes and chicken stock. Raise the heat and bring to a boil. Add seasonings and corn, and reduce heat to a simmer.
Let the soup cook for 30 minutes or so and then add shrimp. It will only take about 5 minutes for the shrimp to cook. When they are a lovely shade of pink, you’re ready to eat!
Check for seasonings and add salt and pepper to taste.
CORN FRITTATA
Mix eight eggs with 1/4 teaspoon kosher salt, 1 cup cooked corn kernels, 1 each stemmed, seeded and minced jalapeño and Serrano pepper, a few grinds of black pepper, 3 thinly sliced green onions (white and light green parts) and 1 cup finely shredded sharp cheddar cheese.
Pour the mixture into an oiled, ovenproof skillet and cook over medium heat without stirring for about 5 minutes.
Bake in a preheated 400-degree oven until it’s set, usually about 13 to 15 minutes. Garnish with sour cream and thinly sliced green onions.
CORN AND VEGETABLE PASTA SALAD
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 16 ounces ditalini pasta, cooked according to package directions, drained and rinsed with fresh water
• 1 small zucchini, diced
• 12 cherry tomatoes, diced
• 3 ears of corn, kernels removed
• Salt and pepper to taste
• Zest of one lemon
• 2 tablespoons chopped fresh basil
In a small bowl, combine mayonnaise and sour cream until well blended. Place drained pasta and vegetables in a large bowl and mix well. Add the dressing and fold into the pasta and vegetables.
Season the salad with salt and pepper to taste. Refrigerate until ready to serve. You may need to add a little more mayo/sour cream mixture if desired. Just before serving, add the lemon zest and basil.
CORN COB JELLY
Southerners, in general, are not wasteful people. Our ancestors gave us numerous examples of making the most of what they had. Have you ever heard of corn cob jelly? This recipe was found in a cookbook from my collection. Unfortunately, both covers and most of the pages are missing. I can’t give credit because the book is literally falling apart. I can’t even determine the name or author of the cookbook!
The taste and texture of the jelly will remind you of honey. This jelly is delicious on biscuits, toast and especially on spicy corn muffins.
Cut corn from a dozen or so ears and use them for another recipe. Get a large stockpot and put in the freshly cut cobs. Cover with water. Bring water to a boil and let boil for 10 minutes.
Discard the cobs and strain the liquid through several layers of cheesecloth. Don’t squeeze the cheesecloth; let the liquid slowly drain through. You should have close to 4 cups of liquid. Add enough water to equal 4 cups.
Return the water to the stockpot and add a pouch of liquid pectin. Bring the mixture to a full rolling boil. Add 4 cups of sugar all at once and continuously stir while it boils for 5 minutes. Remove from heat and quickly skim off the foam and discard.
Ladle the jelly mixture into hot, sterilized pint or half-pint jelly jars, leaving ¼ inch space at the top. Wipe the rims of the jars with a damp, clean paper towel and place hot, sterilized two-piece metal canning lids onto jars. Process the jars in a boiling water bath for 10 minutes.
Carefully remove the jars from the water bath and let cool. As the jars cool, you’ll hear the distinctive "pop" as they seal. Store in a cool, dark cabinet.
Laura Tolbert, also known as Fleur de Lolly, shares recipes, table decor ideas and advice on her blog, fleurdelolly.blogspot.com.
The Link LonkAugust 26, 2020 at 05:00AM
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Celebrate corn season with a John Deere theme - The Providence Journal
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