Kismet
08-26-2003, 07:21 PM
We've been enjoying a bounty of late summer veggies from our CSA. I've turned to Local Flavors so often this summer and have not been disappointed! Tonight we had Lazy Corn Stew with Taxi and Sun Gold Tomatoes over grilled polenta. It was like summer on a plate! :D Here's the recipe if anyone is interested in a yummy dish to use some zucchini, corn, and tomatoes! I made it nearly as written - just subbed red onion for the scallions and didn't peel my tomatoes. The only thing I might do differently next time is to add a bit of garlic with the onions.
Lazy Corn Stew with Taxi and Sun Gold Tomatoes
Made with yellow and orange tomatoes, this ends up a sunny-looking dish. Of course, if your corn is white, your zucchini green, your tomatoes red, that's fine, too. Use what's available. This little stew is as pleasant to eat at room temperature as it is warm, so it could travel on a picnic.
1 bunch red or green scallions
1/2 pound yellow summer squash: Gold Bar, Sunburst, Zephyr, etc.
4 ears sweet corn
3 (about 3/4 pound) yellow tomatoes such as Taxi
1 1/2 tablespoons unsalted butter or olive oil
sea salt and freshly ground pepper
1/2 jalapeno chile, seeded and finely diced
several sprigs green or purple basil
10 Sun Gold tomatoes
1. Cut scallions, including the firm greens, into 1/2 inch lengths. Cut the squash lengthwise into quarters or sixths, then into 1/3 inch dice. Shuck the corn, then slice off the top two thirds of the kernels with a sharp knife. Reversing your blade, press out the corn milk.
2. Peel and seed the yellow tomatoes, squeezing the seeds and juice into a strainer placed over a bowl. Cut the flesh into 1/2 inch pieces and set aside.
3. Melt the butter in a wide skillet over medium heat. When bubbling, add the scallions and cook for about 30 seconds. Add the squash, season with 1/2 teaspoon salt, and stir. Cook for about 2 minutes, then add 1/4 cup water.
4. Lay the tomatoe pieces over the squash, add the strained juice, and cover with the corn and half the chile. Bury 2 large sprigs of the basil into the vegetables, then cover the skillet. Reduce the heat to low and cook for 15 minutes.
5. Meanwhile, slice the Sun Gold tomatoes in half and set them in a bowl. Add 2 tablespoons torn basil leaves and the remaining chile. When the vegetables are finished cooking, taste for salt and season with pepper. Strew the Sun Gold tomatoes over the top and serve.
Lazy Corn Stew with Taxi and Sun Gold Tomatoes
Made with yellow and orange tomatoes, this ends up a sunny-looking dish. Of course, if your corn is white, your zucchini green, your tomatoes red, that's fine, too. Use what's available. This little stew is as pleasant to eat at room temperature as it is warm, so it could travel on a picnic.
1 bunch red or green scallions
1/2 pound yellow summer squash: Gold Bar, Sunburst, Zephyr, etc.
4 ears sweet corn
3 (about 3/4 pound) yellow tomatoes such as Taxi
1 1/2 tablespoons unsalted butter or olive oil
sea salt and freshly ground pepper
1/2 jalapeno chile, seeded and finely diced
several sprigs green or purple basil
10 Sun Gold tomatoes
1. Cut scallions, including the firm greens, into 1/2 inch lengths. Cut the squash lengthwise into quarters or sixths, then into 1/3 inch dice. Shuck the corn, then slice off the top two thirds of the kernels with a sharp knife. Reversing your blade, press out the corn milk.
2. Peel and seed the yellow tomatoes, squeezing the seeds and juice into a strainer placed over a bowl. Cut the flesh into 1/2 inch pieces and set aside.
3. Melt the butter in a wide skillet over medium heat. When bubbling, add the scallions and cook for about 30 seconds. Add the squash, season with 1/2 teaspoon salt, and stir. Cook for about 2 minutes, then add 1/4 cup water.
4. Lay the tomatoe pieces over the squash, add the strained juice, and cover with the corn and half the chile. Bury 2 large sprigs of the basil into the vegetables, then cover the skillet. Reduce the heat to low and cook for 15 minutes.
5. Meanwhile, slice the Sun Gold tomatoes in half and set them in a bowl. Add 2 tablespoons torn basil leaves and the remaining chile. When the vegetables are finished cooking, taste for salt and season with pepper. Strew the Sun Gold tomatoes over the top and serve.