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Posts tagged as sweet corn

Tomato Sweet Corn Quiche

Posted by Stephanie Meyer on Sep 10, 2013 at 7:38pm

Tomato Sweet Corn QuicheFor the third summer in a row, I’ve had the pleasure of being invited to a Tomato Party. The party kicks off with the hostess’s jewel-toned tomato-basil water, spiked with a bit of vodka, glistening with a drizzle of olive oil. It is the very essence of summer’s end, a fragrant reminder to hurry up and enjoy as many tomatoes as we can.Tomato Basil WaterTomato SorbetAnd so we do. Each guest brings a tomato-y treat, filling out a spectacular meal that includes salads, salsas, tarts, soups, Serious Jam, and this year even a divine tomato sorbet topped with a crispy-sweet tuile of dried tomato (made by the lovely Zoe Francois of Zoe Bakes, recipe here, hooray!) It was a glorious evening.

My contribution was a Tomato Sweet Corn Quiche. Inspired by my favorite panna cotta recipe, I steeped the cream for the quiche with sweet corn, extracting every lovely bit of corn sweetness that I could. Just try not to drink the whole of it, while the corn cream is still warm, I count it as one of the most delicious things I’ve ever tasted. If you resist, it makes a lovely quiche filling.Tomato Sweet Corn Quiche | Fresh TartI added grated raw milk cheddar to the pictured tart but I think the next time I make it, I’ll skip the cheese. I will also make the quiche in a pie plate, instead of a tart pan, so the custard is nice and thick. Did I mention how much I love that corn cream?

Recipe for Tomato Sweet Corn Quiche at TC Taste/Minnesota Monthly Magazine.

Crab & Sweet Corn Chowder

Posted by Stephanie Meyer on Aug 22, 2012 at 2:24pm

crab corn chowder stephanie meyer fresh tart

Hello from my (ridiculously brief) summer vacation in East Hampton. The only reason I’m posting a recipe while on vacation is that the local produce out here is so astonishing that I’m inspired to cook here more than I am at home. As much as the area is known for spiffy homes, those homes are separated by farms and farm stands bursting with glorious peaches, grapes, melons, vegetables, tomatoes, and berries. The sweet corn in particular haunts my beachy dreams with its caviar-pop sweetness.

east hampton stephanie meyer fresh tart

east hampton stephanie meyer fresh tart

east hampton stephanie meyer fresh tart

east hampton stephanie meyer fresh tart

As an added bonus, the fish scene is as fresh as the fashion. Every summer, my father-in-law makes us his famous crab cakes, a recipe I’ve already shared, so this year I settled on making up a crab and sweet corn chowder. It’s not difficult to put your hands on good lump crab meat in Minnesota (Coastal Seafoods sells it, for instance), and Lord knows we know good sweet corn right exactly now. Work in some of the fresh herbs overgrowing your garden, serve wearing high heels alongside a plate of perfectly ripe tomatoes, and call it August, Hamptons-in-Minnesota style.

Recipe for Crab & Sweet Corn Chowder at TC Taste/Minnesota Monthly Magazine.

country chef challenge minneapolis

And oh, congratulations chef Sameh Wadi (Saffron, World Street Kitchen) for his win at the Minneapolis Farmers Market Country Chef Challenge this past Saturday! He and chef Jack Riebel (Butcher and the Boar) faced off with fresh-and-fabulous items quickly gathered at the market. I was a lucky, lucky judge, along with Lee Dean, food editor at the Star Tribune, and Matt Brickman and Jamie Yuccas, weekend anchors at WCCO-TV.

beer cheese soup jack riebel

Jack Riebel’s luscious beer cheese soup with tomatoes, chiles, maple-glazed bacon, fried croutons.

tomato salad sameh wadi

trout tagine sameh wadi

Sameh Wadi’s stunning tomato salad with smoked tomato vinaigrette and raspberries (top) and fragrant trout tagine with squash and sweet corn.

Not a bad way to kick off the weekend, ha! I went from the market to the airport. Whee! Nice.

tomato jam stephanie meyer fresh tart provisions

Notice how both chefs featured the gorgeous tomatoes flooding the markets right now. If you’re looking for new (as well as tried-and-true) ways to use the tomatoes in your garden or at the market (like the gorgeous tomato jam pictured!), join chef Scott Pampuch and me for the last class in our Provisions series at Kitchen in the Market. This Thursday night we will be talking and eating tomatoes and berries: Jams, syrups, freezing, sauces, preserving in oil, on and on and on. We’ll share tasty cocktails and a delicious meal as we chat and learn. Join us!