Creamed Corn w/ Parmigiano-Reggiano Cheese

 

If there was one canned vegetable I loved growing up it would be creamed corn.  It was the ultimate comfort food. While I don't remember if it was one of side dishes served at our Thanksgiving dinners, I do remember it being one of the things making a regular appearance on our dinner table throughout the year. When it comes to serving vegetable side dishes on my Thanksgiving table I, not surprisingly, have some very strong opinions. Anything undoctored and/or heated from a can and/or a bag out of the freezer would be a hard no. Because in my embellished version of the first Thanksgiving dinner, I was (inaccurately) taught it was homemade feast complete with turkey and all of the fixings. In spite of the fact that many of our Thanksgiving traditions are in large part based more in fiction than on fact, I still want to believe the myths I learned in my youth. Which explains why the foods on my Thanksgiving table definitely must be homemade. It's my way of paying homage to romanticized folklores.

Up until recently I had never made creamed corn before. In all honestly I am not certain I thought anything could compete with my canned cream corn childhood memory. But after making this Creamed Corn w/ Parmigiano-Reggiano Cheese I am pretty certain I will never again eat cream corn out of a can. Because this drop the mic, standing ovation worthy version of creamed corn has completely reset the creamed corn bar. Now having discovered what I had been missing for decades, I am officially declaring that this luscious, exquisite Creamed Corn w/ Parmigiano-Reggiano Cheese has earned a permanent place on my Thanksgiving dinner table. Not only is it simple to make, but it also quite possibly may be more scrumptious than a corn pudding or corn souffle (my sincere apologies to all of you corn pudding and corn souffle lovers).

Had it not been for a friend recently sharing on social media how the famed Chicago Lawry's Restaurant version of creamed corn has been one of her family's beloved vegetable side dishes for years. Initially I was a bit skeptical that any recipe for a homemade version of creamed corn could rival the canned version. However, that skepticism was quickly laid to rest as soon as I had my first spoonful of this decadent, creamy deliciousness. 

The recipe I share below is based on Lawry's recipe, although I have made some minor changes to it. I slightly increased the amount of corn, suggest that using frozen sweet yellow corn is preferable to using canned corn, and topping the dish with freshly grated Parmigiano-Reggiano is the most divine finished touch.

So, what makes this homemade version of Creamed Corn so spectacular? Heavy whipping cream. A simple roux of butter and flour combined with heavy whipping cream, a small amount of sugar and some Kosher salt transform this classic side dish into the most incredible, slightly sweet, creamy version of creamed corn to have ever been created. Quite possibly it could become one of your family's most requested, favorite Thanksgiving side dishes. I wouldn't at all be surprised if they requested it again for Christmas dinner, a weeknight dinner, or even Sunday dinner. If like me, you loved creamed corn as a kid (and maybe still as an adult), you absolutely make this homemade version to truly live your best life!

With my husband's passing in January, Thanksgiving is going to feel very different for me this year. If you had asked me months ago if experiencing such a profound loss would enable me to honor the holiday or host the Thanksgiving dinner I would have said that's a hard no. But time has a way of causing one to rethink the decisions made during those early months of grief. So, my family and some dear friends will gather around my dinner table this Thanksgiving. In sharing what we are all grateful for this year may also give us yet another opportunity to honor the memory of a man we all loved and miss. At least this is what I hope.

Happy Thanksgiving wishes and blessings to all of you. I hope your day is filled with love, laughter, and the joy that comes with experiencing time honored traditions.

Recipe

Creamed Corn w/ Parmigiano-Reggiano Cheese

Serves 5-6

Ingredients

1 1/2 Tablespoons unsalted butter

1 1/2 Tablespoons all-purpose flour

1/2 teaspoon Kosher salt, plus more to taste

1 1/2 cups whipping cream

2 Tablespoons sugar

16 ounces (454g) Sweet Yellow Corn (frozen or canned) - See Notes

1/4 cup freshly grated Parmigiano-Reggiano Cheese, optional but a gamechanger

Directions

1. Using a heavy bottom medium-sized saucepan, melt the butter over medium heat.

2. Add in the flour. Whisk in the flour and continue cooking for approximately 2 minutes or until the mixture/roux is light-medium golden brown.

3. Slowly pour in whipping cream, whisking constantly while adding. Continue cooking until the mixture has thickened and is smooth.

4. Add in the corn, sugar, and Kosher salt. Stir to blend. Continue cooking until the corn is cooked through. 

5. Transfer to a serving bowl.

6. If using, top with the freshly grated Parmigiano-Reggiano Cheese. Either place in the broiler for several minutes or until the cheese has melted. Alternately use a Kitchen torch to melt the cheese.

7. Serve immediately.

8. Store any leftovers in covered dish in the refrigerator.

Notes: (1) The recipe published by Lawry's recommends using 3 cups of corn. The 16 ounce bag is just slightly more than 3 cups. Suggest using the entire bag. (2) If using frozen corn, let thaw in the refrigerator for an hour or more before making. (3) If using canned corn, please be sure to drain the liquid before adding the cream mixture. (4) If using the broiler to melt the Parmigiano-Reggiano Cheese, please be sure your dish can withstand more than 500 degrees (F). (5) Rather than using the broiler, highly recommend using a kitchen torch.

Little Compton, Rhode Island

Classic Pickled Persian Cucumbers

During the weeklong family vacation in Pentwater, Michigan this past year the seemed to be an abundance of leftover mayonnaise and pickles. Either everyone brought a jar of each or we didn't consume enough of either of them. Fortunately, or maybe unfortunately, my niece ended up being the one bringing home all of the leftover jars of mayonnaise and pickles. While sometimes have an abundance of condiments is a good thing, there can also be too much of a good thing. 

While I can't guarantee all of the mayonnaise will be used up on next summer's family vacation, I am predicting there will not be the problem of too many jars of pickles. Because rather buying them, we will be making them on an as needed basis. Yes, we (or maybe I) will be making these Classic Pickled Persian Cucumbers! Not only do freshly made pickles generally taste better than the store-bought kind, but they also have a much higher likelihood of being inhaled more quickly. 

These Classic Pickled Persian Cucumbers are made using the quick pickling method, a fast and easy way to pickle vegetables without the more cumbersome traditional canning process. But unlike most quick pickling methods, this one does not use a heated brine of vinegar and water but rather uses a room temperature brine. I was initially concerned the cucumbers would not properly crisp up as they chilled in the refrigerator, but they did!

Many of us think of pickles as condiments to put on hotdogs and/or hamburgers, to add into potato salads, and/or to serve along with sandwiches. However, famed restauranteur and cookbook author Erin French of the Lost Kitchen recommends serving pickles as part of the appetizer course. The idea is actually brilliant! Pairing pickles and/or pickled vegetables with cheeses and wine can not only make for a great starter but can also enhance one's appetite for what's to come. So the next time you are putting out a platter of nibbles, consider putting these Classic Pickled Persian Cucumber on them!

I will shamelessly tell you that this recipe is one Erin French created. One, I was thrilled she shared in her recent cookbook. However, having made them several times already (yes, they are that good), I have some personal preferences around making them. First, I much preferred cutting the cucumbers in half verses in quarters. Most of this had to do with presentation. And second was in using dill sprigs rather than chopping up the dill. The chopped-up dill seemed to clump on the pickle spears while the dill sprigs easily slid off of them. Again, maybe this too was about presentation. I have not been fortunate enough to have dined at the famed Lost Kitchen, but I often seriously fantasize about working there. Erin French recently posted a position for a baking assistant for the remainder of this year. If it came with a small room to rent cheaply, I may have impulsively sent in an application. Because not even driving halfway across the country or the idea of living in Maine during the off-season were considered to be drawbacks or enough to give me pause to throw my hat in the ring. So, who knows, maybe someday this dream of mine will become a reality. Maybe someday.

Recipe

Classic Pickled Persian Cucumbers

Ingredients

1 pound baby or Persian Cucumbers, halved or quartered lengthwise, depending on size

1 Tablespoon Kosher Salt (see notes)

2 cups ice cubes

1 small shallot, thinly sliced

2 large cloves of garlic, cut in half

1/4 cup fresh dill sprigs (see notes)

1 cup seasoned rice vinegar

1/2 cup water

Directions

1.In a medium sized bowl, toss the cucumbers with the Kosher salt and ice. Refrigerate for at 30 minutes.

2. Transfer the cucumbers to a colander and rinse under cold water.

3. Transfer the cucumbers to a medium sized (quart sized) jar. Note: I placed some of the shallots, garlic and dill on the bottom of the jar before adding in the cucumber slices.

4. Top with the shallot slices, garlic and dill. 

5. Add in the vinegar and water. Cover the jar with the lid. Place in the refrigerator.

6. Allow the cucumbers to sit in the refrigerator for at least 3 hours or preferably overnight.

7. The cucumbers will keep in the refrigerator for up to two weeks, however, it's not likely they will last that long.

Notes: (1) Highly recommend using on Diamond Chrystal salt. (2) Cut sprigs of the dill from the stems and press into the measuring cup. Do not chop up the dill. (3) I much prefer cutting the cucumbers in half versus quartered. (4) This recipe is a minimally altered version of Erin French's Classic Picked Cukes recipe as shared in her cookbook "The Lost Kitchen, Volume 2: Big Heart Little Stove."

Meatballs in Buttery Marinara

 

If you haven't already figured out that I tend to skew more toward chaos and complexity (with regard to cooking & baking) than I do toward calm and simplicity, then today is the day for that revelation. On occasion, yet most recently, I have been reminded that there is much to be said for a simple, delicious meal. With the Thanksgiving holiday just weeks away (the epitome of chaos and complexity), there has never been a better time to make an uncomplicated, straightforward, scrumptious meal for your family and/or friends. And nothing could be more effortless, more enjoyable than a serving a platter of Meatballs in Buttery Marinara. Served with some garlic bread or a crusty loaf of bread and maybe a salad, this is an impressive, soul satisfying, hearty weeknight meal, an intimate dinner party worthy meal, or a date night meal. Yes, you can serve this over pasta, but why complicate things (who is writing this blogpost?). 

The most straightforward comment I can make about these Meatballs in Buttery Marinara is that they are CRAZY GOOD! Beautifully arranged on a large (white) platter, who amongst your family and friends wouldn't want to savor a plate of the most impeccable meatballs at your dinner table? 

When it comes to making meatballs, there can be very strong opinions on which ingredients to use as well as which is the best method to use to cook them. So, let's start with the ingredients. Some swear by using seasoned/unseasoned bread crumbs, others are staunch supporters of using stale cubed bread; some strongly believe meatballs should be made with a combination of ground beef (80/20) and Italian sausage, while others lean toward the ground beef, ground pork combination; some rely on dried herbs, while others use only freshly chopped ones; some use pre-grated cheese, while others are relentless in their belief that only freshly grated cheese (Parmigiano-Reggiano) will do; and last but not least, some add in ricotta to achieve a lighter, more tender textured meatball while others prefer a more traditional (yet equally scrumptious) denser meatball. At the end of the day, it's sometimes a matter of personal preference and taste. These meatballs use cubed stale Italian bread, ground beef (only 80/20) and ground pork, freshly chopped herbs, freshly grated Parmigiano-Reggiano cheese, and no ricotta. 

Just as there are variations in what goes into making a crazy good meatball, there are also differences in the method used to make them. Options range from frying them, to par baking them and finishing by simmering in a marinara sauce, to adding them raw into the marinara sauce, to fully baking them before adding to the marinara at the very end to enable them to absorb some of the flavor of the sauce. This recipe bakes the uniformed, golf-ball sized meatballs in a 350-degree (F) oven for 35-40 minutes or until they reach an internal temperature of 160 degrees (F) and then they are slowly simmered in the marinara sauce for at least 10-15 minutes. While the meatballs simmer their internal temperature will reach 165 degrees (F). Note: Meatballs with an internal temperature of less than 160 degrees (F) are not safe to eat.

Rather than use a marinara sauce this recipe calls for the use of a buttery marinara sauce. Adding butter to the marinara sauce creates a richer flavor, smoother, more velvety, silky texture, adds a glossier finish, and helps coat the meatballs beautifully. Adding butter to either a store-bought or homemade marinara is a flavor game changer and it is what sets this meatball recipe apart from all others. It's also what makes these meatballs even more luscious!

In full disclosure I used a store-bought sauce (for simplicity purposes) for this recipe, however, the flavor was not at all sacrificed as I used two high-quality marinara sauces (see notes). Remember this was all about creating an exceptional, outstanding, delicious, simple meal. 

Rather than making the Meatballs in Buttery Marinara your main course, you could serve them as an appetizer. And instead of serving them simply with garlic bread or a crusty loaf of bread (with lots of softened butter to slather on), you can serve them over pasta (highly recommend a fettuccini, bucatini or linguine). So, whether you seek to entertain your friends and/or family simply or more elaborately, these meatballs absolutely must be in your repertoire! And adding butter to the marinara should be considered non-negotiable!

Recipe

Meatballs in Buttery Marinara

Makes 18 large meatballs

Serves 5-6 as a main course, Serves 9-12 as an appetizer.

Ingredients

2 cups (92g) small cubed slightly stale Italian Bread (see notes)

1/4 cup whole milk

1/4 cup chicken stock or broth

2 large eggs

4-6 large cloves of garlic, minced

1/4 cup freshly chopped oregano (or you can use flat Italian parsley, but if you can, use the oregano)

1 cup (100g) Parmigiano-Reggiano, finely grated

2 Tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

2 teaspoons Kosher salt, divided (and more to taste)

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

1 pound ground beef (80/20) - see notes

1 pound ground pork

32-36 ounces of marinara sauce (see notes)

4 Tablespoons unsalted butter, room temperature

Garlic Bread OR

A Fresh Loaf of Italian Bread served with a large bowl of whipped for or softened butter

Directions

1. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat.

2. In a large bowl combine the cubed bread, milk and chicken stock. Stir to combine. Set aside.

3. Heat a medium sized skillet. Add in the extra virgin oil. When warmed add in the minced onion and 1 teaspoon of Kosher salt. Sauté until the onions have softened (approximately 5-6 minutes). Remove from heat and set aside.

4. Stir in the eggs, garlic, oregano, grated cheese, 1 teaspoon of Kosher salt, black pepper and red pepper flakes (if using) to the bread mixture.

5. Break up the ground beef and pork into chunks before adding to the mixture. Blend well. Using your hands works best.

6. Mix in the slightly cooled sauteed onions. Mix well. Note: You can add in additional teaspoon of Kosher salt at this point. Or you can leave the total amount of salt to 2 rather than 3 teaspoons.

7. Using a large (2 1/4") ice cream scoop to form the meatballs. Place the meatballs on the prepared baking sheet.

8. Bake for 35-40 minutes or until the meatballs have an internal temperature of 160 degrees (F).

9. During the last 15 minutes of baking time for the meatballs, heat the marinara sauce and butter in a large saucepan.

10. Transfer the baked meatballs into the heated marinara sauce. Continue to simmer for at least 10-15 minutes to give the meatballs a chance to soak up some of the marinara.

11. Arrange the meatballs and buttery marinara sauce on a large platter.

12. Serve with thick slices of freshly made garlic bread or thick slice of a dense Italian Bread.

Other Meatball Recipes: Meatballs in Marinara, Cranberry Meatballs with Creamy Ranch Dip, Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers, Swedish Meatballs with Lingonberry Sauce, Bucatini and Meatballs, 

Notes: (1) You can make the meatballs early in the day. Cover and chill in the refrigerator until ready to bake. (2) Cut half inch slices of the Italian bread and set side out overnight to get stale before cubing. Use a good quality loaf of Italian bread. (3) You can make your own marinara or use store-bought (which I did here). I used a combination of a chunky marinara sauce (Bertolli Rustic Cut Marinara) and a smooth marinara sauce (my favorites are Carbone and Rao's for the smooth marinara sauce). They were used in equal ratios. (4) You definitely want to use an 80/20 ground beef mixture for the most flavorful and juiciest meatballs. Leaner cuts of beef will result in a drier meatball. (5) I used a large ice cream scoop (2 1/4" in diameter) to form the meatballs. If you make them by hand, they must be uniform in size.

Early Morning in Yellowstone (May 2024)

Butterscotch, Coconut & Oatmeal Cookies

Up until this brief weekend snow here in the Midwest, we had been having one the most exquisite fall seasons. However, I will say the contrast of trees still holding onto their jewel toned leaves and a white carpet of snow is in its' own way also a stunning aesthetic landscape. Now if there had been enough snow to be shoveled, I am not sure I would appreciate the beauty of seasons crossing over one another in early November. If there was one season I wish could last almost indefinitely, it would be the fall. And if there was one cookie that had all the autumnal vibes it would be these gorgeous, rustic looking, quite possibly contest winning Butterscotch, Coconut & Oatmeal Cookies. While I would be more than happy to eat this cookie year-round, there is something about its' flavor profile and texture that gives me all the fall feels. Maybe it's due in part to an unexplainable association between the fall and flavor of butterscotch or maybe it's how the flavor notes of butterscotch just hit differently on the palate when there is a chill in the air. 

If you have already scrolled down to look at the list of ingredients, you might be thinking 'these sound awfully similar to the Cowboy Cookies (revisited) posted on the blog'. And you would be partially right as they share many of the same ingredients, although the amounts somewhat vary. More importantly the Cowboy Cookies are made with both butterscotch and chocolate chips along with some cinnamon for a spiced depth of flavor while these Butterscotch, Coconut & Oatmeal Cookies are chocolate and cinnamon free. Additionally, this cookie uses both light and dark brown sugars rather than only light brown sugar. Could you use half butterscotch and half chocolate chips in this recipe? You could, but it significantly changes the flavor profile. And as much as I love chocolate, this cookie wants only to be butterscotch forward.

As far as cookies go, this is a pretty straight forward recipe. However, it's one where measuring the ingredients matters (I know I harp on this all of time, but for good reason!). I don't know about you but I have always struggled with measuring sweetened coconut. Do I press it down in the measuring cup like brown sugar or do I just spoon it in? What I have learned over time is that neither of those measuring options will get you the amount of coconut you need. 

Over the course of my decades long baking life, I have shifted my thinking about all-purpose flour. In other words, my flour loyalties have both changed and evolved. My all-purpose flour choices these days are either commercially available or locally sourced Organic All-purpose. So why have I turned into this flour fussytarian? Well for two significant reasons. Organic flour generally has a more complex, robust flavor (due to less processing) and has a better gluten structure (leading to more superior results in baking). Which means I am now a HUGE believer in the game changing power of organic flour.

The dough initially comes together in a standing mixer fitted with a paddle attachment; however, it is finished in a large bowl with either a wooden spoon or spatula. The reason for this is to prevent 'overmixing' or toughening the finished cookie. 

I used two full bags (11 ounces each) of butterscotch chips in these cookies. That amount of chips required careful mixing to fully incorporate the chips into the batter. You don't want a dough ball that's all chips. So, in the recipe below I suggest you back off the full 22 ounces and instead use about 18 ounces. Will I reduce the amount of butterscotch chips the next time I make up a batch. Maybe, maybe not. So, the choice is yours.

These cookies benefit from being chilled in the refrigerator before baking. Chill the balls of dough for as little as one hour or for up to 24 hours. The dough yields about 20-21 golf ball sized cookie balls. I used a large (2 1/4 in diameter) ice cream scoop but you can make them freestyle. Just remember you want your cookies uniformed sized, so they bake up evenly. Note: The recommended baking time is based on forming the dough into 20-21 balls of dough.

Baking time on the cookies ranges from 20-22 minutes (I was closer to the 22 minute mark). The finished cookie should be golden brown along the edges yet still slightly soft in the center. After cooling the baked cookies on the baking sheet, the finished cookie should be crispy and craggily on the outside and chewy on the inside. These two textures create the most divinely delicious, decadent cookie. It's also one that looks more like a high-end bakery cookie than a homemade one. To get that bakery finished look, I always use a large round cookie cutter or small, clear glass bowl to shape my cookies as soon as I take them out of the oven. It's a simple technique that gives you eye candy worthy, impressive looking, perfectly round cookies. And a platter of captivating looking cookies makes them beyond irresistible! 

I am pretty certain that after you take one bite of this scrumptious, mouthwatering delicious cookie, (especially if you first taste it still a bit warm) it will be akin to experiencing a drop the mic moment. These Butterscotch, Coconut & Oatmeal Cookies are the obsession in your life you didn't know you needed. Until now that is.

Recipe

Butterscotch, Coconut & Oatmeal Cookies 

Makes 20-21 bakery sized cookies

Ingredients

2 cups (260g) organic all-purpose flour (see notes)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon Kosher salt

1 cup (226g) unsalted butter, slightly room temperature

1 cup (200g) granulated sugar

1/2 cup (100g) light brown sugar

1/2 cup (100g) dark brown sugar

2 large eggs

2 teaspoons vanilla

2 cups (180g) old-fashioned oats

1 cup (120g) sweetened coconut

1 cup (125g) toasted walnut or pecan halves, chopped (not too fine, not too coarse)

18-22 ounces (509-622g) Butterscotch Chips (see notes)

Flaky sea salt (highly recommend Maldon)

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately 2 minutes. Scrape the bowl and add in the granulated and brown sugars. Beat for approximately 3-4 minutes or until just creamy.

2. Beat in the eggs one at time. Beat until well incorporated.

3. Beat in the vanilla.

4. Whisk together the flour, baking soda, baking powder and Kosher salt. Add into the butter/sugar mixture in 3 additions.

5. Add in the oatmeal and coconut. Mix until blended.

6. Transfer the mixture to a large bowl. Add in the butterscotch chips and nuts. Use a wooden spoon or spatula to mix. Mix well.

7. Using a large ice cream scoop (2 1/4' in diameter) make 20 dough balls. Place on a baking sheet. Cover with plastic wrap and chill for at least 1 hour or overnight.

8. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper.

9. Place 6 balls of dough on the prepared baking sheet. Very lightly sprinkle with sea salt. Bake for 20-22 minutes or until the edges are golden (the cookies will be set but slightly soft in the center). Allow the cookies to cool on the baking sheet.

10. Repeat until all of the cookies are baked.

11. Store cookies in a metal tin, wrapped in cellophane bags or nestled in glassine bakery bags. For the fresh out of the oven taste, reheat individual cookies for 12-15 seconds in the microwave on high.

Notes: (1) Highly recommend using King Arthur's Organic Flour when making these cookies. (2) I used two bags of the Nestle Butterscotch Chips. You need to mix them in well into the batter. If you don't you might end with a few cookies loaded with chips. To avoid that issue, you could use 18 ounces instead of 22 ounces. (3) You can make a half batch of these cookies by dividing all of the ingredients in half. Or you can bake up half of the cookies and freeze the remaining dough balls to bake up a later time.