Archive | September, 2013

Blanching and Freezing Sweet Summer Corn

19 Sep

First gather all materials:
Corn, Large pot, tongs, sharp knife, cookie sheet and freezer bags

Start by boiling a large pot of water and husking all your corn, cutting off any ends that has gone bad.

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Next drop the corn into the boiling water and time it for 5 minutes. When done take out with the tongs.

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Put the corn in cold or ice water to keep it from cooking anymore. When cool enough put on a cookie tray and cut the corn off the cob

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When the corn is all cut, put in freezer bags and label. Congrats now you have sweet corn all winter long….Enjoy

TOMATO PESTO

4 Sep

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1 cup roasted tomatoes, can be Romas or cherry tomatoes 

1/4 cup almonds (you can use whatever nut is available or pine nuts)

1/2 tsp kosher salt

2 Tbsp Parmesan cheese 

4 cloves garlic, peeled

1/3-1/2 cup good quality olive oil

Juice of 1/2 lemon (add if you feel it needs additional acidity…I usually do)

 

Add your basil, roasted tomatoes, almonds, salt, garlic, and cheese to the processor.  Pulse several times until ingredients are combined.  Slowly drizzle the oil into the food processor via the tube as the processor is running.  Add only as much oil as you need to reach the proper consistency.  Taste the pesto and adjust seasoning.  Add lemon juice if desired for additional acidity. Pulse pesto one last time to combine before scooping the mixture into ice cube trays, muffin cups, or jars to freeze.  Once frozen, the pesto in the ice cube trays and muffin cups can be removed and placed in a freezer bag for storage.  If you want to keep this pesto in the refrigerator for a few days rather than freezing, place the mixture in a jar and pour a little olive oil on top to prevent it from darkening.  

 

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