I love corn, but I hate all the mess and hassle.  I’ve always boiled my corn, but it’s such a pain to heat up the giant pot of water–it takes time.  And I HATE shucking corn.  It’s messy, and it gets silks everywhere, and i never feel like I get all the silks off.

So, this is the perfect solution.  Wait for it…. The Microwave!  Seriously.

But before you cook it, you have to buy it.

How to Pick Good Corn

Really, the key to good corn on the cob is FRESH corn.  The best trick I know for determining whether corn is fresh enough is pull the husk down enough to see the first kernels.  Use a fingernail to pierce a kernal.  A bit of juice should squirt out.  If you don’t get a nice spurt, then skip it!

Found some good ones?  Buy and use asap.

Microwaved Corn on the Cob

So we got our corn home.  Just leave the corn inside the husks.  It’s a perfect package for steaming in the microwave.  Put 3 ears of corn in the microwave.  Microwave on high for about 6 minutes (I have a pretty high powered on built in one, I think 1500 w, if yours isn’t that powerful, you may need to go a few minutes longer.)

Take out the corn (use potholders or oven gloves!) and chop off the stalk end about 1/2 inch in. (see photo above)  You’re cutting off maybe the first row of kernels.

Then hold on to the silk end, and squeeze the corn out of the husk.  With luck, the entire ear comes out silk free and perfectly cooked!  If it doesn’t squeeze out easily, just peel off the husks, and you’ll still get a lovely silk free ear.

Top with butter / salt & pepper, or whatever your favorite corn toppings!

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From the original site: This is a fresh and nutritious raw pie, filled with spring greens such as wild garlic (ramsons) and with a crust made from soaked seeds. It’s great fur lunch but can also makes a delicious dinner, along with a leafy salad.

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From the original site: Today I tried another ancient recipe. This one is from Apicius’ book, “De Re Coquinaria”. Marcus Gavius Apicius was a Roman epicure who lived in the 1st century AD. However, “De Re Coquinaria” ( eng. “About Cooking” or “On the Art of Cooking”) was not written by Apicius himself, even though it is attributed to him. The collection was probably compiled later, at the end of the 4th century AD. It contains lots of interesting recipes, some of them using exotic ingredients, pointing to the fact that these recipes were used mostly by the upper classes or for banquets and parties. Today’s recipe is made with eggs, asparagus, wine and lots of herbs. It turned out better than I though. We started eating it during the photo session (as the last photos on the page will show) and we didn’t stop until we finished it. I can’t wait to make it again!

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From the original site: So, my first experiment with quinoa was much less disastrous than I expected it to be. In fact, it motivated me to try out different recipes using it as a key ingredient.

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Instructions:

- Heat the olive oil in a casserole and sauté the garlic.
- When the cloves are light brown, remove them and add the tomatoes, previously cut into pieces.
- Add the broth together with pepper, salt and basil.
- Cut the bread (it’s better if you use a crusty, good quality, Italian-style bread) into 1-inch cubes and, ten minutes after the tomato mixture is simmering, add it to the soup.
- Cover the pan and continue cooking for about an hour, stirring frequently with a wooden spoon, until the soup is thick. If necessary add a little broth.
- Turn off the stove, let Pappa al Pomodoro stand covered for half an hour and serve with a generous sprinkle of grated Parmesan cheese. Serve Still Warm!

About Me: A couple of foodies that ravishes the food the second it’s within their grasp… and, to preserve those memories, writes about them while they are still warm on their palates and plates.

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From the original site: It was as simple as Barb said it was going to be … Make the dough in your bread machine, then fill, roll, rise and bake!

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From the original site:  I customized this recipe for pesto by playing with the key ingredients. I use fresh basil and spinach leaves in a 1:1 ratio and this sort of avoids the intensity that you would get by just adding basil or replacing it entirely with spinach. Another twist is instead of pine nuts I use walnuts and blanched almonds in equal amounts- again, because I like these over pine nuts.

To make a dip and a spread using this pesto recipe I added in goat cheese. Unlike cheeses made form cow’s milk, Goat cheese has a natural tart that blends in and adds a more creamy and acidic flavor to the pesto. The good part about Goat cheese is that it complements the pesto rather than neutralizing it completely.

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From the original site: Tea time snacks like samosas, pokodas, bhajjis and bondas are definitely my favorites, but I hardly prepare these at home due to the fact that these are deep fried. Instead I am always in search of recipes that are cooked in less fat, healthy and at the same time tasty too. So here is one such recipe, that I am sure will be loved by one and all.

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From the original site: It’s got a nice spicy flavour that hits the back of your throat, and smells divine!

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Special Instructions: Preparation Time:10 minutes

Cooking Time: 40 minutes

Serves 4

Peas- 200 gms ( boiled )

Onion- 1 big sized chopped finely

Tomato- 2 medium sized chopped finely

Ginger garlic paste-1 tsp

Chilly powder- 1 tsp

Coriander powder- 2 tsp

Garam masala- 1/2 tsp

Kasoori methi-1 tsp

Cashew nut-4 nuts

Ketchup- 2 tsp

Cumin seeds-1 tsp

Cinnamonstick- 1/2 inch stick

Oil- 1 tbsp

Salt to taste

Cream-2 tsp ( optional )

Instructions:

Boil the peas and keep it separately. Heat oil in a pan, add cumin seeds and cinnamon stick. After a minute,add ginger garlic paste, keep the heat in medium and stir well. Now add the cashews and onions , stir well until they looks transparent. To get the onions cooked quickly, you can add a little bit of salt. Now add the tomatoes and stir well. Cover the pan and cook till the tomatoes get soft and mushy. Now add kasurimethi,chilly powder and coriander powder to it. Add some water , cover the pan and cook till it looks like gravy. After few minutes,switch of the stove. Blend the mixture in a blender until it’s pureed well. Pour the ground mixture again in a pan and start cooking it in medium heat. Now add the ketchup and salt to taste. Add the diced paneer and cooked peas. Cover the pan and let it cook for a minute or two. Finally add the garam masala and stir well. Just before serving, you can drizzle some cream on top or just serve it without cream with naan or roti’s.

About Me: Visit my blog @ www.tasteofpearlcity.blogspot.in

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