Ravioli with Creamy Corn Sauce

Summertime is the best season for flavorful produce here in New Jersey– peaches, melons, tomatoes, and sweet corn, among others. That’s why we’re known as the “Garden State!” I hope you’re in the midst of corn season too because you’ve got to try this luscious dish to be savored only when fresh corn on the cob is available. These ricotta-stuffed ravioli are bathed in a sauce based on butter, cream and sweet corn. This dish is not only delicious but really quick to make too, assuming you use purchased ravioli. Strip the corn from the cobs and mince the herbs. Place the ravioli into a pot of water that’s come to a rolling boil.

For this dish, I bought cheese ravioli from Pastosa in Manasquan, NJ. The flagship store is in Brooklyn, but there are several other locations in New York and New Jersey. I got to the store just as it was closing at 6 pm so had little time to browse, but was amazed at the large selection of Italian products, fresh meats and prepared foods. I can’t wait to go back and peruse longer.

The sauce comes together quickly while the ravioli are boiling. Just melt the butter in the pan, and add the rest of the ingredients. 

Let the sauce reduce slightly, then add the ravioli directly to the pan once they’re cooked.

Don’t worry if a little water comes along with the ravioli. You can just let it cook a couple more minutes to reduce further.The first time I made this, I used home-made ravioli and white corn, which has become the most prevalent in markets these days. If you can find yellow corn, it really makes for a prettier dish. And if you can find ravioli as good as Pastosa makes, save yourself the time and trouble of making your own.

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Ravioli with Creamy Corn Sauce

Author: Ciao Chow Linda

printable recipe here

Ingredients

• 2 ears of yellow corn, kernels stripped off the cob
• 4 tablespoons butter
• 3/4 cup heavy cream
• 1/4 cup dry white wine
• a few sage leaves
• minced chives
• a few basil leaves
• a small grating of nutmeg
• salt, white pepper to taste
• 3 dozen small cheese ravioli
• grated parmesan cheese for topping

Instructions

1. Melt the butter in a large saucepan.
2. Pour the heavy cream and white wine into the saucepan.
3. Add the corn and cook the ingredients at high heat for a couple of minutes until it starts to thicken slightly.
4. Add the salt, pepper and herbs and stir.
5. Remove the cooked ravioli from the boiling water and place into the pan with the sauce.
6. Don’t worry if a little water comes along with the ravioli, you can reduce the sauce further if you want.
7. Gently stir the ravioli in the sauce.
8. Serve with grated parmesan cheese.

3.5.3251

 

Codfish and Corn

It’s only in summer when this perfect combination comes together in my part of the world. Fresh, sweet New Jersey corn and codfish caught off our coast are meant to snuggle next to each other when the warm weather finally arrives. You can cook everything in one pot and have it ready to eat in a half hour. I started with this piece of codfish, a little more than 1 pound. If you have a piece this long, cut it in two or three pieces, otherwise it will flake apart after it cooks, when you try to lift it from the pan in one large section.

Start by seasoning the pieces with salt and pepper, then give them a light dusting with flour. Place some olive oil and butter in a saucepan, place the fish into the pan and sear at high heat, but only on one side. You’ll finish the cooking after you’ve put the rest of the ingredients in the pan.

Remove the seared pieces and flip over onto a platter. As you can see, they’re still partly raw inside.

Scrape the corn from the cobs. I used two ears of corn, but they were so sweet, we were wishing we had one or two more to join the party. Next time.

Place more butter into the pan and add the red pepper and shallots to the pan, stirring for a minute or two. Add the corn and seasonings, stirring for another minute, then push the corn to the side and make room for the fish, adding the pieces of cod in the center of the pan. Cover the pan with a lid and simmer on a low heat for another 5 -8 minutes, depending on the thickness of the fish. Sprinkle it with more minced parsley and serve.

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Codfish and Corn

Author: Ciao Chow Linda

printable recipe here

Ingredients

• 1 lb – 1 1/4 lb. codfish
• salt, pepper to season
• flour to lightly dust the fish
• 2 or 3 ears of fresh corn
• 1/2 cup diced red pepper
• 1/4 shallot, minced
• 1 tablespoon butter
• 2 tablespoons olive oil
• 3 more tablespoons butter
• minced parsley

Instructions

1. Remove the corn from the cobs and set aside.
2. Season the fish with salt and pepper, then lightly dust with flour.
3. Place the olive oil and 1 tablespoon butter in a large skillet and bring to high heat.
4. Gently place the fish pieces into the pan and sear until browned on one side.
5. Remove the fish from the pan, reserving them on a platter with the seared side facing up.
6. Add the red pepper and shallot to the pan and cook for one minute.
7. Add another tablespoon of butter to the pan, along with the corn, the salt and pepper and minced parsley.
8. Stir for one minute, then push the vegetables to the edges of the pan.
9. Add the remaining butter to the center space of the pan, then place the fish in the center, with the seared side up.
10. Turn the heat to low-medium and place a lid on top.
11. Continue cooking for five to eight minutes, depending on the thickness of the fish.

3.5.3251

 

Summer Veggie Pizza

There are so many reasons I love summer, including the delicious sweet corn that grows prolifically here in New Jersey. We've been eating it at least once a week, just boiled in water for three or four minutes. 

With one of the leftover ears, I was inspired to make a summer pizza using more terrific Jersey produce - (we are the "Garden State" after all!) after seeing something similar on my friend Stacey's blog. 

The first time I tried it, I also added some zucchini and a bit of anchovy - just enough to give it a zing. 

I can just hear those of you who are anchovy averse turning off at this point. But wait - the second time I made it, I added small cherry tomatoes and pancetta in addition to the corn and zucchini. In both cases, I used fresh oregano and basil (and mozzarella cheese of course).

For all you vegetarians, you can skip the anchovies or the pancetta and it will still be delicious, provided you have sweet corn in season.

Although I used a perforated pizza pan to bake the pizzas at a high temperature, the bottom crust just wasn't getting browned enough. So after about 12 minutes at 475 degrees, I slipped the pizza off the pan and slid it directly onto the lowest of the oven's wire racks for a few more minutes. Keep a close eye on it so it doesn't burn on the bottom.

It worked beautifully and created a crispy, crunchy bottom crust, without burning the toppings.

So take your pick and choose either surf (anchovies):

or turf (pancetta). In either case, you'll want to try this corn pizza while fresh corn is at its peak.

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Summer Veggie Pizza

printed recipe here   

 

pizza dough (your own recipe or store-bought)

2 cups grated mozzarella cheese (or several balls of fresh mozzarella, sliced)

1 ear of corn, kernels scraped (either raw or leftover boiled)

1 small zucchini (or half of a large zucchini), sliced thinly and salted

either - 2 anchovies in oil or 6 thin slices of pancetta, fried until crispy 

8-10 red or yellow cherry tomatoes, cut in half

fresh basil

fresh oregano

black pepper 

olive oil 

 

Whether using your own homemade dough, or store-purchased dough, put it in a bowl smeared with oil and let it come to room temperature and rest for about an hour. Punch it down and spread it out over a large perforated pizza pan. 

Scatter the mozzarella over the dough, then place the zucchini and corn kernels and/or cherry tomatoes on top .

If using anchovies, lay them in a few places across the pizza. Do the same if using the pancetta.

Sprinkle with the fresh herbs and black pepper and a drizzle of olive oil.

Bake at 475 degrees for 10-12 minutes. If the dough is not browning on the bottom, slide the pizza from the pan directly onto the lowest rack of the oven. Let it bake for another 3-5 minutes, checking to make sure it doesn't burn.

 

Corn, Avocado and Radish Salad

If your weather has been anywhere near as hot as what we've had in New Jersey this past week, turning on the oven to prepare dinner is about as appealing as donning a ski parka in a sauna.

Naturally, cold dishes like salads come to the rescue when the temperatures are too hot to cook, but not just any old "lettuce-and-tomato" cold salads.

I was inspired to make this after seeing something similar online from Helena, who goes by the handle @brat_h_ on Instagram.

Helena used grilled corn, and I heartily endorse that approach, although I had a leftover ear of boiled, but delicious, Jersey corn needing a home.

I added and deleted a few things from her dish, based on what I had on hand. One thing I didn't have was the chipotle powder she used, so I mixed a little paprika and cayenne together. I also subbed fresh oregano for the cilantro, since my husband isn't a cilantro fan, and we've got plenty of oregano flourishing in the garden. As you can tell, you can make the salad your own depending on what's available to you.

Scatter all the ingredients across a bed of mixed lettuces that have been seasoned with your favorite vinaigrette.

Then drizzle on some of the dressing and decorate with the red currants, if you can find them.

If not, try to find some tiny red cherry or grape tomatoes to give the dish a really festive look.

Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I'm cooking up each day. 

You can also connect with Ciao Chow Linda here on Facebook, here for Pinterest or  here for Twitter.

Corn, Avocado and Radish Salad 

printable recipe here 

Ingredients for salad:

1 ear of corn, boiled or roasted, removed from the cob

 1 ripe avocado, sliced

2 red radishes, sliced thinly

1/2 green pepper, sliced thinly

red onion, sliced thinly

fresh red currants (if you can find them) 

mixed lettuces, dressed lightly with your favorite salad dressing (I like to use extra virgin olive oil, white balsamic vinegar, a little honey, a little Dijon mustard, plus salt and pepper.)

Creamy Dressing:

1/3 cup mayonaaise

1/2 cup sour cream

grated zest from 1 lime

juice from 1/2 lime

a sprig or two of fresh oregano leaves, minced

1/4 tsp. paprika

dash of cayenne pepper

salt, pepper

Mix all the ingredients for the dressing together in a jar.

Toss the lettuces with a light amount of the oil and vinegar dressing (the creamy dressing will add another layer, so you don't want to overdo it on the oil and vinegar dressing). Arrange the lettuces on a platter, then place the rest of the ingredients on top of the lettuce, in an "artful" way.

Drizzle dabs of the creamy dressing on top.