Zucchini Corn Cakes

From the kitchen of One Perfect Bite...I've carefully controlled my purchases at farm stands and green markets this summer. Last year, our farm share was too large for the two of us, and it led to waste, with much of the produce becoming fodder for the compost pile. This year, I've been very careful. Sensible planning, coupled with the reality of a smaller refrigerator have made it easier to keep purchases under control. I no longer buy flats of berries or lugs of tomatoes, and I generally limit myself to what we can consume within a week. I do get thrown off balance every now and then, usually because friends who still garden remember me from the days when I was feeding the immediate world. I ended up with 4 pounds of zucchini this weekend because of gifts we received from friends who like to share the bounty of their gardens. So, I spent today making pickles, quick bread and these lovely zucchini corn cakes. The pancakes are one of my favorite ways to use zucchini. I serve these as a side dish for the Silver Fox, but when he is traveling they serve as a main course for me. They are packed with flavor and quite easy and inexpensive to make. The recipe is straightforward and I do hope those of you who are dealing with extra zucchini will give it a try. Here is how these tasty cakes are made.

Remains of the Day - Turkey and Corn Quesadillas with Guacamole

From the kitchen of One Perfect Bite...Last year, I featured a series of posts that dealt with new ways of using Thanksgiving leftovers. The series proved to be very popular, so I thought I'd expand it and add some new recipes to the collection. Hopefully, the recipes will appeal to you and you'll be able to find one or two new dishes that your family will enjoy. The first of the recipes has the most general appeal and it is also the easiest to make. These quesadillas, which first appeared in Fine Cooking magazine, make a wonderful lunch and they are a great substitute for turkey sandwiches. The recipe includes instructions for a simple spicy guacamole that is a wonderful counterpoint to the understated corn and turkey filling, but a salsa verde with some heat would also work well here. If you are bored with turkey sandwiches, do give these a try. Here is how the quesadillas are made.

Turkey and Corn Quesadillas with Guacamole...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
2 medium ripe avocados
1/4 cup finely chopped red onion
1 medium lime, one half juiced and the other cut into wedges
1 serrano chile, seeded and minced
Kosher salt and freshly ground black pepper
4 cups shredded roast turkey or chicken
2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained
1/2 cup packed coarsely chopped fresh cilantro
Eight (7-inch) flour tortillas
2 cups (5 oz.) grated pepper jack cheese
2 tablespoons canola oil

Directions:
1) Position a rack in center of the oven and heat oven to 200 degrees F.
2) Halve and pit avocados. Scoop flesh into a medium bowl and mash with a potato masher. Stir in onion, 1 tablespoon lime juice, chile, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Season to taste with more salt and lime juice. Put a piece of plastic wrap directly on surface of the guacamole to prevent browning.
3) In a large bowl, toss turkey, corn, and cilantro with 1 teaspoon salt. Top half of each tortilla with one-eighth of filling mixture and 1/4 cup of cheese. Fold uncovered half of each tortilla over filling.
4) Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium heat. Add 2 quesadillas to pan and weigh down with a lid. Cook until golden-brown and a bit crisp, about 2 to 3 minutes. With a spatula, carefully flip each quesadilla and cook until golden-brown and cheese has melted, about 2 minutes more. Transfer quesadillas to a baking sheet and put in oven.
5) Wipe out pan. Repeat, cooking remaining quesadillas in 3 more batches, using 1-1/2 teaspoon oil for each batch. Cut quesadillas into wedges and serve with the guacamole and lime wedges on the side. Yield: 4 dinner servings.

      

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                  One Year Ago Today:                                                     Two Years Ago Today:

               Peruvian Chancay Bread                                                     Carrot and Fennel Soup

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                      Masala Chai                                                                      Pistachio Coffee Ring

Three Sisters' Stew

From the kitchen of One Perfect Bite...In American Indian tradition, corn, beans and squash are considered to be the Three Sisters. Tribal elders knew these crops flourished when they were planted together and they viewed that harmony as an extension of a belief that all things are intertwined and depend on each other to grow and thrive. The flavors of these vegetables blend well together, so it is no wonder that the combination came to be used in soups and stews that were also called the Three Sisters. There are many versions of this stew and the one I'm featuring is especially easy to make. My interpretation of this dish is actually more like a soup than a stew, so I serve it over a scoop of brown rice to give it more substance. This is a very straightforward recipe and you can't go wrong with it as long as you follow the times suggested in the recipe's directions. You want the vegetables to be a bit past crisp tender, but under no circumstances should they be overcooked. This is a remarkably flavorful stew and I know that those of you who try it will be happy with the results. The vegetables used to make it are now plentiful in local farmers' markets, so if you are a locovore, the stew will have a special appeal to you. Here is how it is made.

Three Sisters' Stew...from the kitchen of One Perfect Bite inspired by Heather and Martha Zschock

Ingredients:
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon dried thyme leaves
2 (14.5-oz.) chicken or vegetable broth
1/2 cup dry white wine or vermouth
1-1/2 cups edamame or lima beans
1-1/2 cups peeled and cubed butternut squash
1-1/2 cups summer squash, halved vertically and sliced
1-1/2 cups zucchini,halved vertically and sliced
1-1/2 cups fresh or thawed frozen corn
1/4 cup chopped parsley
Salt and pepper to taste
2 cups hot cooked brown rice

Directions:
1) Heat olive oil in a large pan set over medium heat until it shimmers. Add onions, garlic and thyme and saute until onions are translucent. Add stock, wine and edamame. Bring to a boil and cook for 5 minutes.
2) Add all remaining ingredients, return contents to a boil, then reduce heat and simmer, covered, over low heat for 15 minutes or until vegetables are tender. Adjust salt and pepper to taste. Fill each of 4 bowls with 1/2 cup brown rice. Ladle an equal portion of stew into each bowl. Serve immediately. Yield 4 large servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Chicken Breast with Garlic Wine

Two Years Ago Today: Baja Summer Slaw

Three Years Ago Today: Beginner's Whole Wheat Batter Bread

Four Years Ago Today: Apple and Onion Bread with Cheddar Cheese

Simple Bean and Corn Salsa

From the kitchen of One Perfect Bite...This gorgeous salsa was made twice by my oldest daughter who, as you can tell, is no slouch in the looks department herself. She tends to do things twice. There are two bachelor degrees, both taken in hard majors, that were earned simultaneously when she was an undergraduate at CMU, and there are, of course those 2 really together grandsons she has given us. At any rate, her salsa, refrigerated to ripen for a fish taco supper, was found and devoured by the males of the family who thought it was a snack. Fortunately, this is one of those blessedly simple recipes that comes together in minutes and she was quickly able to put dinner back on course.The recipe is very easy to follow and it is a great dish for young cooks to try. While a bit of smoky flavor will be sacrificed, the toasting of the cumin  can be overlooked if you are busy and simply want to get dinner on the table. Here is how it is made.



Black Bean and Corn Salsa...from the kitchen of One Perfect Bite courtesy of Penzeys

Ingredients:
1-1/2 teaspoons ground cumin, lightly toasted
2 (15 oz.) cans black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained (or 2 cups fresh corn kernels, cooked or 2 cups frozen corn kernels, thawed)
1 red bell pepper, minced
1/2 cup minced sweet onion
1/4 to 1/2 cup chopped fresh cilantro (optional)
1/4 to 1/2 cup chopped fresh parsley
1/3 cup lime juice (juice of 2 limes)
1 teaspoon grated lime zest (zest from 1 lime)
1/4 cup olive oil
2 cloves garlic, crushed
1/2 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper

Directions:
Combine the cumin, black beans, corn, bell pepper, onion, cilantro, parsley, lime juice and zest, olive oil, garlic, salt, red pepper flakes and black pepper in a large bowl. Toss thoroughly to combine. Cover and chill in the refrigerator. Use as a side or with tortilla chips as a dip. Yield: 14 to 16 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Blueberry Pudding Cake and the Floating Post Office

Two Years Ago Today: Red Pepper Soup with Ginger and Fennel

Three Years Ago Today: Pasta with Zucchini, Parmesan and Garlic Oil

Pork Chicken and Potato Stew in Peanut Sauce

      

From the kitchen of One Perfect Bite...This delicious braise is based on an old Mexican recipe for pork and potato stew. I found an uncomplicated version of the dish in the Ladies Home Journal magazine and while I've made a few changes to their recipe, the stew has remained basically the same and has become a favorite at my table. I've changed the proportions of the meat used in the recipe and I use a more tender cut of pork, but this one-dish meal still retains its original integrity and I really think your family will enjoy it as much as mine does. My changes appear in the recipe below. If you would like to see the original recipe you can find it here. This is a much lighter stew than the kind we serve in the dead of winter. It is a perfect meal for an active family fed by a busy cook. I know those of you who try the braise will love it. It's perfect to serve after a day on the water and it makes a perfect meal for those who have large appetites to feed. Here is how it's made.

Pork, Chicken and Potato Stew in Peanut Sauce...from the kitchen of One Perfect Bite courtesy of Ladies Home Journal

Ingredients:
12 to 16-ounces pork tenderloin, cut into 1/3-inch cubes
5-1/2 tablespoons olive oil
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
8 small purple Peruvian or red potatoes (about 1 pound), quartered
1 large onion, chopped
6 large garlic cloves, minced
4 cups low-sodium chicken broth
2 boxes (10 ounces each) frozen corn, thawed
1-1/2 tablespoons adobo sauce from canned chipotle in adobo
1/2 cup reduced-fat peanut butter
1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish

Directions:
1) Rinse pork, pat dry and season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 2 batches, and cook, turning, until golden brown, about 6 minutes per batch (adding oil, 1 tablespoon at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
2) Rinse chicken, pat dry and season with salt and pepper. Add 1-1/2 tablespoons oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot, cooking over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Simmer, uncovered, for 25 minutes. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, for another 10 minutes, until chicken and pork are heated through and potatoes are fork tender. Season to taste with salt and pepper.
3) To serve, ladle stew into bowls and garnish with cilantro, if desired. Yield: 6 servings.

Cook's note: I like to thicken this sauce slightly. I stir a tablespoon of instant-blend flour, such as Wondra, into the sauce just before serving.

One Year Ago Today: Strawberry Summer Cake

Two Years Ago Today: Watermelon and Tomato Salad

Three Years Ago Today: Apple-Raisin Chutney

Four Years Ago Today: Arista - Tuscan Herbed Pork Roast

Gold Beach Winter Chowder

From the kitchen of One Perfect Bite...If you have 15 minutes and a few basic ingredients in your freezer, this lovely winter chowder will lure you to your kitchen the way the sirens lured the Argonauts to the Sirenuse. You'll need a pound of frozen shrimp, a pound of frozen corn and some potatoes to get started. Several times a year a local grocery chain sells 2 pound bags of extra large shrimp for around $12. I usually buy 6 bags at a time, so I always have shrimp in my freezer for a quick weeknight meal. When I saw this recipe in Family Circle magazine, I knew I had to give it a try and I pulled a pound of shrimp from my stash. I did make a few changes to the original version of the recipe. I substituted Yukon Gold potatoes for consistent color and frozen shoepeg corn for tenderness, I also swapped a cup of chicken broth with a quickly made shrimp stock. The stock was embarrassingly simple to make. I covered the shells from a pound of shrimp with three cups of water and boiled them until the liquid was reduced to one cup. I used that cup to replace a cup of stock in the Family Circle recipe. Forty-five minutes later, I had a chowder that was thick and creamy and thoroughly enjoyable. I have one caution. This should be served shortly after it is made. The corn and the shrimp toughen when they are reheated and the chowder, while still good, is just never quite the same. This is a wonderful family recipe and it is perfect for a winter night. It is quick and uncomplicated to make and if your family enjoys chowder, I think they'll love this one. Here's how it is made.

Gold Beach Winter Chowder...from the kitchen of One Perfect Bite inspired by Family Circle magazine

Ingredients:
2 tablespoons unsalted butter
2 small leeks, cleaned and sliced
2 large Yukon gold potatoes (about 12 oz), peeled and cubed
1 cup shrimp stock
2 cups reduced-sodium chicken broth
4 cups frozen corn kernels (shoepeg if possible), thawed
1-1/2 cups half-and-half
2 tablespoons cornstarch
2 teaspoons Old Bay seasoning
1 sweet yellow pepper, cored, seeded and thinly sliced
1 sweet orange pepper, cored, seeded and thinly sliced
1 pound medium shrimp, shelled, deveined and cut with scissors into thirds
1 tablespoon lemon juice
1/2 teaspoon hot sauce

Directions:
1) Shell shrimp. Place shells in a medium pot. Cover with 3 cups water and boil until liquid is reduced to 1 cup. Drain shells reserving stock.
2) In a large pot melt butter over medium heat and add leeks; cook 8 minutes, stirring occasionally. Add potato, shrimp and chicken broth and corn kernels. Simmer 15 minutes, stirring occasionally.
3) Combine half-and-half and cornstarch; stir into pot. Add Old Bay seasoning and bring to a simmer. Add peppers and shrimp; simmer 5 minutes, stirring occasionally. Stir in lemon juice and hot sauce. Serve immediately. Yield: 4 to 6 servings.

One Year Ago Today: West African Peanut Soup  - Groundnut Stew

Two Years Ago Today: Conchas - Mexican Shell-Shaped Sweet Rolls

Three Years Ago Today: Drop Biscuits with Cheddar Cheese and Garlic Butter

Corn and Cod Chowder

From the kitchen of One Perfect Bite...I had to stop myself and take a really deep breath today. I have a stubborn sensibility that refuses to acknowledge that I can't change the amount of time it takes the earth to move around the sun. I was reminded of that today while shampooing carpets that should have been cleaned several weeks ago. Our big Christmas "do"  will be on Sunday and I still have a huge list of things that must be done. There are reasons, some of them actually valid, to explain why my chore list had grown to the size of a child's Christmas list. I won't bore you with them, other than to say that life got in the way and I dropped one or two of the balls I was trying to keep in the air. A coffee break helped me realize that none of the dropped balls had actually broken and if I segmented the remaining tasks everything would get done in time. Then I had another cup of coffee, and tonight I'm happy to report all the surfaces we walk on sparkle. As a matter-of-fact, you could perform surgery on them. I really have been busy and with days so tightly packed I've been relying on simple meals to free my hands for the outstanding tasks at hand. I thought some of you might be able to use the recipes to simplify your own dinner preparation at this busy time of year. Most of the recipes I'll be featuring this week are quick and easy to prepare.The first is a cod and corn chowder whose name is misleading. The chowder is thinner in consistency than most, but it has remarkable flavor and when served with a salad and crusty bread it makes an ideal light meal. I really think you will enjoy it. Here's how it is made.

Corn and Cod Chowder...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
1/4 pound sliced bacon
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper

Directions:
1) In a large pot, cook bacon until crisp. Drain bacon on paper towels and crumble when cooled.
2) Add butter and onions to pot. Cook over moderately low heat, stirring occasionally, until onions are translucent, about 5 minutes.
3) Add water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
4) Return bacon to pot. Add corn, milk, and cream and simmer for 10 minutes. Stir in cod and pepper. Bring back to a simmer and cook until just done, about 3 minu or ocean perch, tes longer. Yield: 4 servings.

Cook's Notes: Any firm mild fish that won't disintegrate, such as pollack, orange roughy, can be used in the soup.

One Year Ago Today: Apple Walnut Bread

Two Years Ago Today: Assorted Christmas Confections

Three Years Ago Today: Florentine Lace Cookies

Andean-Style Corn and Quinoa Chowder

From the kitchen of One Perfect Bite...This is a riff, actually more like a personal attempt to duplicate a corn chowder we had in Peru. Unfortunately, the chefs and cooks who fed us so well while we were traveling, were reluctant to share their recipes, and that makes it difficult to come up with truly classic dishes to share with you. The recipe for the soup I'm featuring tonight is based on powers of observation, osmosis and taste memory. It's close to what I remember, save for the fact that the quinoa used in my version of the soup is pureed. Now, I don't want to be nasty about this, but someone near and dear to me dislikes the texture of quinoa, so I had to work around that peccadillo while still providing a flavorful and nutritious soup. Quinoa is an important source of protein in Peru and it, along with potatoes and corn, is used extensively by cooks in the Andes. The grain-like crop, actually a fruit, grows easily on the high, cool slopes of the mountains where it is called the "Mother Grain", and it serves as the base ingredient for many soups and stews made by the villagers. The flake form of the grain looks a bit like oatmeal and it is made by squeezing the grains into flakes. It cooks quickly and can be used as a thickener that also provides some protein. It took a couple of tries, but I finally came up with the recipe you see below. I liked the soup well enough to share with guests on Thanksgiving Day. They enjoyed it and I think you will too. Here's the recipe.

Andean-Style Corn and Quinoa Chowder...from the kitchen of One Perfect Bite

Ingredients:
1/3 cup flaked quinoa
2 cups water, divided use
2 tablespoons butter
1-1/2 cups chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1 teaspoon minced garlic
1/2 teaspoon powdered cumin
2 to 3 teaspoons aji chile powder or sweet Hungarian paprika
1/4 teaspoon thyme
1 teaspoon salt + salt to taste
1/2 teaspoon freshly ground black pepper + pepper to taste
4 cups corn kernels, thawed if frozen, divided use
3 cups reduced sodium chicken or vegetable broth
Salt and pepper to taste
1 cup cream

Directions:
1) Bring 1 cup of water to a boil in a small saucepan. Stir in quinoa flakes and cook, stirring, for 1 minute. Remove pan from heat and let sit for 5 minutes.
2) Melt butter in a 3 to 4-quart saucepan. Add onions, celery and bell pepper and saute until softened, about 5 minutes. Add garlic and cook until fragrant. Stir in cumin, chili powder, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and cook 1 minute longer.
3) Scrape quinoa into a blender jar. Add 3 cups of corn and 1 cup of water and puree. Add more water if necessary to achieve a thick but smooth consistency.
3) Transfer quinoa to pan containing vegetables. Add chicken broth and stir to combine. Bring mixture to a boil, reduce heat and simmer for 10 to 15 minutes. Add reserved 1 cup of corn and cream and simmer for 5 minutes longer. Add salt and pepper to taste. Serve hot. Yield: 6 servings.

One Year Ago Today: Turkish Red Lentil Soup 

Two Years Ago Today: Stuffed Mushrooms

Three Years Ago Today: Piperada Bocadillo - Basque Egg and Pepper Sandwich

Shaker Sweet Potato and Corn Chowder

From the kitchen of One Perfect Bite...We spent a day at Canterbury Village while we vacationed in New Hampshire this summer. The village, at its height, was a large and successful Shaker community. While politics, philosophy and religion are difficult to fit within the confines of a food blog, the Shakers and the food that came from their kitchens is fair game, at least as far as I'm concerned. While I took in all of the exhibits and demonstrations, I spent most of my day in the kitchens and laundry of the village. I was fascinated by all the community endeavors, but as my family and co-workers will attest, I ride brooms, I don't make them. I belonged in the kitchen. The kitchens, which at one time fed 300 people, were compact and models of Shaker skill and ingenuity. For readers across the ponds, be they east or west, the Shakers were a communal religious group whose radical interpretation of equality led to their growth in the 19th century and their demise in the 20th. They believed that men and women were children of God, brothers and sisters if you will, and that all God's children should be treated equally. An extention of that belief caused the communities they established to be celibate because in their view, brothers and sisters should not cohabitate. While that belief would eventually lead to their demise, it was not an impediment to followers who joined the communities during the 19th century. The Shakers, so named because expressive dance was part of their religious services, were known for their industry, invention and good works. They actually established the first orphanages in the United States. Shaker kitchens were also models of efficiency and small changes made to a handful of base recipes led to their reputations as great cooks. Soups and chowders were regularly served at meals in their communal dining halls, and today's featured chowder shows how their recipes can be manipulated. Brown sugar and sweet potatoes are added to a basic Shaker dish. The result is wonderful, if you are cautious. I'm going to suggest that you cut way back on the amount of sugar added to the chowder. I used just one tablespoon and was happy with the results. It is also important to drain away the bacon fat before adding stock to the pot. The goal here is flavor not grease. While this chowder is chock-full of goodies, it has a thin base. If you want a thicker chowder you'll have to add flour or cornstarch to the broth. While their is some chopping involved, the chowder can still be on the table within an hour and I must tell you, it is delicious. I do hope you'll give the recipe a try. Here's how the chowder is made.

Shaker Sweet Potato and Fresh Corn Chowder...from the kitchen of One Perfect Bite courtesy of The Shaker Kitchen by Jeffrey Paige

Ingredients:
1/2 pound smoked slab bacon, diced
1-1/2 pounds red bliss potatoes, scrubbed
1 medium onion, peeled and diced
2 bay leaves
1 large sweet potato, peeled and diced (1/4-inch dice)
4-5 cups chicken stock, or to cover
1/4 cup light brown sugar
3 cups fresh or frozen corn kernels, cooked until just tender
1 tablespoon chopped fresh parsley
1/4 cup sliced scallions
1 cup heavy cream
Salt and freshly ground pepper, to taste

Directions:
1) Fry bacon in a large soup pot set over medium heat just until it starts to crisp, about 8 to 10 minutes. Meanwhile, quarter and slice red potatoes about 1/4-inch thick. Add onions and bay leaves to bacon, and cook until onions are translucent, about 3 to 5 minutes. Carefully drain off bacon grease and discard.
2) Add sweet and red potatoes to soup pot, add enough stock to cover potatoes, and bring to a simmer over medium heat. Simmer until potatoes are tender, about 15 minutes. Add brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often. Season with salt and pepper to taste, and serve hot. Yield: 6 to 8 servings.

One Year Ago Today: Rhubarb Coffee Cake with Cinnamon-Sugar Topping

Two Years Ago Today: Glazed Ham Loaf

Three Years Ago Today: Whole Wheat Olive Flat Bread

Corn with Bacon and Miso Butter

From the kitchen of One Perfect Bite...Yellow was definitely the color of my day today, and while it had a golden ending, I must admit there were moments that I thought I'd died and gone to heaven, or, at the very least, stumbled into a Kafka novel. Part of our October adventure will be spent on the Amazon and in the jungles of Peru. That, of course, means we need certain vaccinations, among them, the one for yellow fever. Sounds straight forward, huh? We had an appointment for the inoculations and I really thought it would be an easy in, easy out affair. Ten years ago that would have been the case, but my guy and I now fall into a group that is encouraged to forego the vaccination because of potential problems with immune system response. Normally, the wise decision would be to refuse the vaccine and use liberal applications of an insect repellent in its stead. There is, however, a Catch-22. Peru is one of the few places left on earth that still require a certificate of vaccination as a condition for entry into the country. If you want to see the Amazon you have to get the shot. Suffice it to say, the injections came with a lot of counseling, and what I thought would be a 10 minute affair came in closer to three hours. We are, however, now set for the adventure and God help any mosquito that tries to mess with me.

Since the theme of this post seems to be yellow, I thought this would be a great time to share a spectacular dish with you. The recipe, a mix of fresh sweet corn, bacon and a miso butter sauce, was developed by David Chang of Momofuku fame, and, I promise, it will make your socks go up and down. The dish is best made with corn fresh off the cob, but a top quality frozen shoepeg corn can be used if time is a problem. The recipe is straight forward and easy to make. The good news is corn prepared in this manner is truly delicious. The bad news is it does not keep well. So, try to make this when you have a quorum at your table. I suspect this recipe will weave its way into at least one of our holiday meals. I really like this dish and I think those of you who try it will share my enthusiasm. Here's the recipe.

Corn with Bacon and Miso Butter...from the kitchen of One Perfect Bite courtesy of David Chang

Instructions:
1/4 pound thick-sliced bacon (about 3 slices)
1 tablespoon unsalted butter, softened
1 tablespoon white miso (fermented soy bean paste)
1 small onion, halved lengthwise and thinly sliced crosswise
10 ears corn, kernels cut from cobs (6 to 7 cups)
1/2 teaspoon black pepper
1/2 cup water
1/2 cup thinly sliced scallions (2 to 3)

Directions:
1) Cut bacon crosswise into 1/8-inch strips. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving fat in skillet.
2) While bacon cooks, stir together butter and miso in a small bowl.
3) Cook onion in bacon fat over moderate heat, stirring, until golden, 5 to 8 minutes. Add corn and pepper and increase heat to moderately high, then cook, stirring constantly, until some of kernels are pale golden, 3 to 4 minutes. Add water and butter mixture and cook, stirring, until corn is tender and coated with miso butter, about 4 minutes. Stir in bacon, 1/4 cup scallions, and salt and pepper to taste. Serve sprinkled with remaining 1/4 cup scallions. Yield: 4 to 6 servings.

One Year Ago Today: Roasted Fennel and Peppers

Two Years Ago Today: Chiang Mai Curry Noodles with Chicken