What's cooking? » Appetizers and Side dishes

Mashed pumpkin

Ben — Fri, 06 Nov 2009 15:09:37 +0000

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© Ben for What's cooking?, 2009. | Permalink | 13 comments |
Post tags: Easy recipes, Fall recipes, Pumpkin, Side dish, Thanksgiving

Nature’s Pride Mini Molletes

Ben — Tue, 06 Oct 2009 14:33:35 +0000

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© Ben for What's cooking?, 2009. | Permalink | 28 comments |
Post tags: Bread and Baking, Easy recipes, Guacamole, Mexican food, Molletes, Refried Beans, Reviews

Spinach Fried Quesadillas

Ben — Mon, 28 Sep 2009 14:55:40 +0000

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© Ben for What's cooking?, 2009. | Permalink | 15 comments |
Post tags: Cheese, Corn masa, Easy recipes, Mexican food, Quesadilla

Mexican Tomatillo Rice

Ben — Tue, 15 Sep 2009 13:24:55 +0000

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© Ben for What's cooking?, 2009. | Permalink | 23 comments |
Post tags: Basil, Easy recipes, Mexican food, Mexican ingredients, Rice, Tomatillo

The Abel and Cole Cookbook

Ben — Mon, 17 Aug 2009 21:55:28 +0000

‘Easy, Seasonal, Organic’. I think that’s a great title for a cookbook. Especially for somebody like me that wants to learn more about seasonal produce. When I received this cookbook, courtesy of Abel and Cole, I flipped through the pages and the beautiful, simple and unpretentious photographs was the first thing that caught my attention. In my very humble opinion, that is what good food is all about: freshness, simplicity and natural beauty.

I knew I was going to like the book even more when I read the Abel and Cole’s story and the Cooking “My Way” sections in the introduction of the book. I agree with Keith Abel when he writes that “cooking is all about experimenting and tyring new things (except if you are baking or making something French)” and it is “also about enjoying yourself in the kitchen… If you think cooking is a chore, you might be doing it the wrong way”.

The book is divided in 4 sections: Spring, Summer, Fall and Winter. Every section contains several recipes to use seasonal produce available in the U.K. (and most likely in similar climates). Most of the recipes are quick, simple and “can be played with, added to, miss things out, chuck it in, a little bit of this, a little bit of that”, according to Keith Abel.

Even though some of the ingredients are not available in the U.S., I know I can make most of the recipes in the book. And I already made one, as a matter of fact. I was trying to figure out how to prepare some corn in the cob and the book gave me the perfect idea:

Husk-Wrapped and Roasted Garlic Corn
From The Abel and Cole Cookbook
Serves 4 as a side dish

Ingredients:

4 corn cobs with husks still attached

2 large knobs of butter

1 garlic clove, peeled and crushed (I used 3)

2 tbsp fresh chopped parsley or soft herbs of your choice. (I used parsley, basil, chives and a little bit of rosemary)

salt and freshly ground black pepper

Method:

Soak the corn cobs for 30-60 minutes in water to help prevent the husks from burning when cooking.

Carefully peel back the husks and remove the silk from the cob keeping the husks attached.

Mix together the butter, garlic and herbs and season to taste. Brush this over the corn and re-wrap the cobs with the husks.

You can either bake at 375°F for about 20 minutes or grill for about the same time, turning frequently. You can wrap the cobs in aluminum foil to help stop the husks from burning.

Note: There is a print link embedded within this post, please visit this post to print it.

¡Buen provecho!

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© Ben for What's cooking?, 2009. | Permalink | 12 comments |
Post tags: Butter, Cookbooks, Corn, Easy recipes, Garlic, Reviews