Summer Corn and Rice Pilaf

Summer Corn and Rice Pilaf - 

This is from Martha Stewart around 1999,  and I made it for a number of years.  It was a hit at Littleton Ward potlucks.   The original called for basmati rice but I've started making it with brown rice.  

1 C brown rice 

4 ears corn on the cob, corn removed from cob 

3-4 shallots, thinly sliced 

pinch of sugar; salt and pepper to taste (lots of pepper) 

about 2 T butter, divided

Fresh mint leaves - a handful - chopped coarsely - very important to include the fresh mint 

1.  Make the rice  (melt a little butter in saucepan; add rice to stir; add 2 C water; bring to boil.  Reduce heat, cover, simmer 15-20 min.  Fluff with a fork, set aside) 

2.  Shave the kernels from the cobs; add to medium hot skillet with a little butter, along with shallots, pinch of sugar, salt and pepper.  Cook and stir until shallots are tender. 

3. Combine ingredients in a large bowl.  Add the fresh mint.  Check for seasoning.   YUM 

Indian-ish Little Baked Potatoes

 

Indian-ish little baked potatoes 

From  the NYT recipe by Priya Krishna and Ritu Krishna 

1 pound small new potatoes or baby red potatoes.

1.   Wash and scrub the potatoes.  Bake at  425 degrees (200 Celcius in Japan) for about 45 minutes or until tender.  Cool slightly, just enough so that you can handle the potatoes.  The skins will be papery and dry.  

2.  Without cutting all the way through to the bottom, slice each potato lengthwise and crosswise.  Use your hands to squeeze the potatoes (pushing in and down so that the four sections rise and pull apart like a blooming flower).  

3.  Sprinkle the top of each potato with pinches of: 

• salt (tiny dash)
• butter (tiny dab) 
• sour cream (dab) 
• minced ginger (trust me, it's amazing!) 
• finely diced red onion
• diced serrano chilies (or a drop or two of Cholula) 
• a good sprinkling of CHAAT MASALA (a spice blend) 
• garnish with chopped cilantro. 

These are so pretty and were a huge hit with Dad.  Next time I will use a bit more of the chaat masala - maybe sprinkling a little right after the butter.  The recipe didn't call for butter, but I added it.  The potatoes we have in Japan are larger than the bite-sized potatoes the recipe calls for.  Three potatoes on a plate, with our usual salmon, for a completely different flavor profile.  

xo

Mom 

Scalloped Potatoes

Cheesy Scalloped Potatoes 

from Better Homes and Gardens cookbook

I use a lot of potatoes - light on the sauce.  10 servings

prep:  25 min.  Bake: 70 min.   350 degrees

1 C chopped onion (1 large) 
2 cloves garlic, minced 
4 T butter 
4 T flour
1/2 tsp pepper
1/2 tsp salt 

2 1/2  C milk (2% or whole) 
1 1/2 C shredded white cheddar cheese 

6-8  medium potatoes - Yukon Gold (not baking potatoes) peeled and thinly sliced.  

1.  Grease a casserole dish.  For sauce, cook onion and garlic in butter until tender but not brown.  Stir in flour, pepper, salt.  Add milk, whisk over medium heat until thickened and bubbly.  Add shredded cheese, stir.  

2.  Thinly slice potatoes.  Place into casserole in layers, alternating with the sauce.  End with sauce. 

3.  Bake, COVERED, 40 min.  Uncover and bake another 30 minutes or more til potatoes are tender (check with fork).  Makes 8 - 10 servings.  

Great with ham, at Christmas time! 

xo