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A few weeks ago, I got a fat package from the lovely people at OXO. (And when I say lovely, I mean killer, fantastic, and all around sensational.) I don’t remember the day or time, what I was wearing…had I even showered yet? Don’t know. Don’t care. I just remember the box had an OXO sticker on it, which immediately triggered a squeal so loud that dogs could hear me from the next county over.
The box included a large amount of products to try out and review. Somebody pinch me.
There, right at the top, was this tool – a Corn Peeler. Since corn is at it’s peak right now, and our weekly trip to the Farmer’s Market includes a batch, I got right to it.
If you’re grilling corn to simply eat it right off the cob (dental floss stand by), clearly there’s no use for this. But, if you’re grilling corn because you want those pretty kernels in a bowl, or need them for a recipe, then this handy dandy tool is, well, handy. And dandy.
It felt sturdy, comfortable in my hand with it’s non-slip grip, and cut the kernels with ease. Also, they designed it so that the blade is positioned at the perfect angle, making sure you can’t cut to shallow or too deep. I like that it’s dishwasher safe, and an added bonus is the clear plastic cover that protects the blade.
Sure, you can just use a knife…and run the risk of cutting yourself. And having uneven kernels. Where’s the fun in that?
The Giveaway
Two lucky readers have a chance to win one. And there are two ways to enter: (1) leave a comment on this blog or (2) become a fan on Facebook by clicking the “like” button, then leave a comment on The Wall, so I know that you did.
The drawing closes on Friday, September 3rd at 8pm PST.
To get you in the mood, try this grilled corn with Feta and Lime. Oh me, oh my.
Print this recipe (cooking method adapted slightly, but ingredients unchanged, from Greg at Sippity Sup!)
Happy Friday everyone! Ready for the weekend? Maybe some swimming? A game of lawn darts? Relaxing in front of a baseball game? Well, whatever your fancy, you can’t go wrong with a heaping bowl of pasta by your side. And do I have a selection to choose from. It’s time for another fabulous Presto Pasta roundup, with 15 entries.
Tigerfish reminds us that part of the fun in cooking is that there are few rules. By simply playing around with different ingredients, you can get a wonderful, flavorful meal like this one. Tigerfish is one smart lady (maybe that's why she also has a cookbook coming out in the Fall.)
Maybelle's Mom describes this dish so beautifully that I was hanging on every detail of her story. Some people have such a way with the written word, that you get swept up in it, you know? It's also in the triple digits where I live, so a cold pasta dish like this would really hit the spot!
Adapted from the Cooks Country magazine, Supriya brings us a quick and healthy meal that's perfect for during the week...after a long day at the office or chasing kids - Can I see a show of hands?
Butter, sage, and Parmesan. Do I really need to go on? Oh, okay...In Pam's own words, "Simple, creamy, and good." I believe her. I totally believe her. And p.s. - Pam not only makes food magic with her camera, but she's also part of Project 365, taking random snapshots, one day at a time. (For the record, I made it to day 11. Fail.)
I always have Salmon in the house, so I was delighted to find another recipe incorporating it. And there's also cream...my love for you knows no bounds. Judith points out that this is an extremely fast dish, so have all your ingredients prepped and ready to go!
This has ricotta and Parmesan in it...like there's any chance it won't be wonderful. And it comes from a trusted source. Joanne is going to be a doctor some day, you know. And save the world. Or at least keep everyone's belly full. And p.s. Joanne, where did you get that plate? I want a set.
Lucky for us there was a crazy motorcycle rally, resulting in Kait not wanting to leave her house. She was able to create a simple dish in about 20 minutes. All from common pantry ingredients. And she's sharing the wonderful result with all of us. Can't wait for the next biker extravaganza to roll through town!
Here, Stash takes us on a little trip to Naples (okay, I'm in!), and explains that potatoes are actually considered a vegetable there. So before you get all judgmental about combining starches, remember the Italians. They are genius. And if that doesn't work, read the rest of the ingredients, which also include heirloom tomatoes, caramelized shallots, and fresh herbs. Yes, please.
Nothing like a great, creamy pasta dish to kick that cooking mojo right back into our pants. Su-Lin knows all about that. And for the record, I love that she substituted leeks for the onion. Very good call.
Kirsten reminded me of how much I miss my garden and fresh basil. Waaaa. BUT, she also reminded me that there are other pesto variations, and this one in particular calls for sun-dried tomatoes. Bonus, you can use this sauce during the winter months when fresh basil isn't available. Kirsten, where were you when I lived in Minnesota?!
Looking for a quick meal that you and the kids will surely love? Look no further. Satya says this is creamy and not terribly spicy. And you can feel good about serving it because of the health benefits from cilantro, parsley, and nuts.
Once you have freshly made pasta..well, your heart fills up and life is never the same again. Claudia knows what I'm talking about. She makes her own. From scratch. And with this recipe, she added wine to the dough. Claudia, anytime you want to have me over for dinner...
In this dish, Reeni explains that the pasta cooks right in the sauce while it bakes, encompassed in fresh tomatoes and seasoned with inordinate amounts of oregano. She said they lapped it up like hungry dogs. Now that's an endorsement hard to beat! Hop on over there and look at her pretty pictures. Drool.
Just because something is no fuss, doesn't mean it has to be boring. Case in point - this dish from Chaya. She made it for lunch, but no doubt it would be great for dinner also. Feta is so delish. I bet it makes all the other cheeses jealous.
Thanks for a fabulous round-up! I’m heading to the kitchen to try some of my new pasta recipes. Start preparing your entries for next week, which will actually be hosted by the mastermind, herself, Ruth of Once Upon A Feast. Send your entries to: ruth (at) 4everykitchen (dot) com.
I like this pasta dish almost as much as this one. Ya ya, it has cream in it, too. Remember when I said that recipes with sesame oil get my attention? Well, pasta dishes with cream have the same effect. So sue me. Come on, people…live a little! It’s not like it’s high fructose corn syrup or aspartame. It comes from a cow. Mooooo. Let’s clog up those arteries with something that’s natural and makes us feel good.
Ah, I kid.
Not really.
I stole this one from Joanne. I have a Joanne folder. I really do. If you hung out at her place as much as I do, you would too. Although she was silly and used almond milk and half n half, instead of cream. But she’s an M.D. in training, and a marathon runner. So I cut her a little slack.
Seriously, don’t miss out. It’s a my-belly-is-so-full-but-my-mouth-wants-more type of pasta extravaganza.
**This Friday I have the honor of hosting the popular Presto Pasta Nights, created by Ruth of Once Upon A Feast. Check out the submission rules and come join in the fun. Send me your entries by Thursday night, the 26th, at: amy (at) veryculinary (dot) com.
Do you all know about the Cuisine at Home magazine series? Sister Jen introduced me several months ago. By buying me a subscription.
I’m still thanking her.
Then Jen showed me her latest find, Sandwiches and Wraps – you see, Cuisine at Home also publishes specialty magazines, called Cuisine Tonight. But she showed me with a warning – “The store only had one copy,” she said. After breezing through the first few pages, and wiping away the drool, I wanted to cry. Only one copy? What? WAAAAAAAA.
Jen felt my pain. She is a great sister and all.
I’m no dummy, though. I simply went online that night and ordered it. (Mind you, I need another cookbook like I need a hole in the head. I justify it by calling it an addiction. That works for me.)
You have to understand. This particular issue is…well…I want to make every single recipe. Every. Single. One.
I had to start somewhere. Well, hello page 40.
I picked these wraps because anything with Thai origins gets my immediate attention. And since my refrigerator is never without red (and green) curry paste, spinach, yogurt, and tortillas, this was a no-brainer.
Big winner. They were easy to prepare, quick start-to-finish, and all the flavors worked wonderfully.
One recipe down. Fifty-two to go.
Print this recipe (originally from Cuisine Tonight, Sandwiches and Salads)
I have flip-flop tan lines for the first time in six years. (The flip-flops were $6. The tan lines are priceless. This is exciting stuff for a pale gal like me.) The not so exciting thing is that my bathing suit, which looked okay in June, doesn’t look so good on me anymore.
While most people are drinking water and eating excessive amounts of fruit right now, I am showing no restraint toward my favorite cookies, brownies, and of course, pie.
And these Marble Squares.
My mom introduced them to the family when I was in High School. We would be served one and then they would mysteriously end up in the freezer, never to be seen again. The batches I have been making, though, have all ended up in my belly.
So cakey. So creamy. So chocolaty. So rich. Each square just keeps calling my name. And it would just be outright rude to ignore them, right?
Here’s the only reason I can, thankfully, still fit into my shorts:
…and the only reasons I can get through a workout:
LOST: Silly. Totally improbable. And fun. I cannot wait to watch the final season. No spoilers! If you do, I will hunt you down and hurt you!
MAD MEN: Completely pompous. Chauvinistic. And brilliant. Please don’t get canceled.
Looking good in my bathing suit, or being a little more padded around the middle? I think we’ve figured out which one is winning.
If I was your boss, I could assign you to certain projects you detest. I could imply not so pretty consequences if things don’t get done. I could micro-manage. I could blame you for my own incompetence. I could make you wear a lot of obnoxious flair, and you’d have to pretend to enjoy it. Basically, I could make your life miserable if you didn’t do as I say. (Wow…I’m a pretty mean boss.)
But, alas, you don’t work for me. So I can’t threaten you. I can’t write you up. I can’t even talk behind your back.
I can only recommend. Encourage. And in this case, beg. Plead.
Pretty please, make this pasta dish. Pretty, pretty please. With a cherry on top. With chocolate on top? With a hundred dollar bill on top? With hot, naked people on top? (Wow…that’s some pasta dish.)
It’s one of my favorites. With lots of lemon flavor, sweetness from the tomatoes, and cream (which any splendid pasta dish should have, don’t you think?) So silky. And yet surprisingly lite.
Go. Go now and make this. And my work here is done.
Paul can tell when I get a hankering to bake. I must develop some twinkle in my eye. Or maybe it’s a twitch. Either way, he responds…by occupying the kids.
Baking requires a lot of brain cell usage for me. This means I need concentration. Kids occupied=concentration.
It’s hard to beat a tasty muffin, only requiring two prep bowls. (Exhibit A: the healthy Banana Oatmeal Raisin I made a while back. And exhibit B: the Pumpkin with Cranberries and Pecans that are an absolute snap to whip up.) But sometimes it’s worth the added effort – in the name of a superb muffin.
Like these. They are the complete opposite from their relatives mentioned above. Like distant cousins. Very distant.
Fluffy, made with a lot of butter, a crispy crumble topping, and aside from the hint of fresh berries, not at all healthy. Cake-like. Still easy to make, but certainly more than my usual desired three steps. That’s okay. I’m so glad I went the extra mile.
Paul’s reaction after taking a bite was, and I quote, “Holy Count of Monte Cristo, that’s good.”
You must make a batch. And I challenge you to eat only one per day. I had to force myself to step away from the pan. I not only resisted sharing them, but when the last one was gone, I almost cried.
Don’t look at me like that. I’ve never professed to be a professional chef. Or culinary wizard. (Only in my dreams do I prepare an amazing Thanksgiving dinner…and conquer my fear of Phyllo dough.)
So, fish tacos…made with frozen fish sticks…really, Amy?
Does it help to know I recognize this isn’t really a recipe and I know it’s not really cooking?
Does it help to know that I’ve been chasing my tail for the past two weeks and I’m just plain tired? Back hurts. Head hurts. Dogs are barkin’.
Does it help to know that sister Jen, who is totally more refined than I will ever be (wine connoisseur, sparkly earrings, best footwear ever), loves these too?
Come on. Admit it. You’re intrigued. You’ve been searching for a quick, uncomplicated, cheap meal. One that maybe even the kids will eat.
I’ve made these a gazillion times now. And they are, in a word, yummy. They just are.
See, I’m not an idiot. I’ve actually come to your rescue. You’ll be thanking me next week.
Unlike my hair, which is curly and unruly (and will never know the feeling of a comb running through it), Dill is…wispy. Slender. Delicate. Of course, I’m sure that Dill is jealous of Parsley’s fullness, and Rosemary’s strength, but the grass is always greener.
To continue reading about my dill love, click on over to Burp! (Could there be a better name for a food blog? NO. How brilliant. Seriously, head over there and read my guest post. Then stick around for a while longer. Peef and Lo and their recipes are too awesome for words.)
Random.org picked Kelly and Kimberley as the lucky winners. Congrats ladies!
Thanks so much everyone for your comments about the video! Over an hour worth of camera footage, edited/produced down to a minute via Paul (the real genius behind this duo.) You should see the outtakes! Mango on the floor…curtains…dogs…kid’s faces. It was fun to make.
Long time readers know about my love for the mango splitter – I’ve lost count of how many times I’ve mentioned it. Some of you have no idea what I’m talking about, others think I’m silly for using one, and the rest of you want to get your own hands on one. Now’s your chance.
Two (2) lucky readers have an opportunity to win one (1). Just watch the short video to learn how to enter the giveaway.
Eggs are good for you. Eggs are bad for you. Eggs are good for you. Eggs are bad for you. And…eggs are good for you. That’s currently where we stand, right? No doubt there’s a lobbyist out there right now, though, securing funding to do more studies on how the egg will ruin our lives.
Until then, let’s enjoy these white and yellow ovals of protein. Actually, let’s enjoy them forever, and just throw the studies to the curb. Unless you’re eating a whole dozen in one sitting – and even then, it’s not like you’re ingesting carbon monoxide – how bad are they? Don’t answer that…I’m not listening.
Eggs….(you ready for my list?)…I love them scrambled, poached, sunny side up, fried, in stuff, on stuff, stuffed with stuff. And yes, I love them hard-boiled and devilish.
I’ve had deviled eggs with cayenne, dill pickles, jalapeño peppers, cucumber, bacon, sun-dried tomatoes, beets, cream cheese…
