Steak and the Best Creamed Corn

Corn has been terrific this year. We decided to make Nancy's recipe for Creamed Corn it was the best. As we read the recipe she talked about a device that is used to scrape corn, for either use as either whole kernels or creamed corn. It sounded so funky we bought one on Amazon. It does make perfect Creamed Corn when used with the Creamed Summer Corn recipe. The recipe is wonderful! 

Creamed Summer Corn
Chi Spacca Cookbook
Serves 4
 
This simple side dish of creamed corn is not to be confused with cream corn. There is no cream in it; the creaminess comes from the liquid extracted from the corn kernels. We started making this when Chi Spacca's original chef, Chad Colby, was making regular trips to Chino Family Farm in San Diego County. The Chino family is known for growing a lot of wonderful vegetables, but they're most famous for their corn. If you're going to make this recipe, you need to start with really delicious corn-taste it before you buy it. You can use yellow or white corn, but I prefer yellow. White corn can be too sugary for me, sweet but lacking in corn flavor.
On one of Chad's trips to Chino's, the Chino family gave him a gadget called Lee's Corn Cutter and Creamer, a simple, inexpensive, two-task tool made specifically for cutting corn off the cob and for "creaming," or grating, it. You can find them online or use a box grater to grate the kernels instead. The advantage of the corn creamer is that it shaves the corn smaller than a box grater does, and it's boat-shaped to accommodate the shape of an ear of corn, so you're surer to get all the corn off the cob, and with fewer turns.
You will need a medium bowl to serve the corn.
 
Using a corn creamer or the large holes on a box grater, grate the kernels off the corncobs into a large saucepan.
Place the saucepan over medium heat and cook the corn for 10 to 12 minutes, stirring often to prevent it from burning, until it releases liquid and the liquid is cooked off to resemble a thick pudding. Add the butter and cook, stirring often, to melt it. Remove the corn from the heat.
Add the salt and several turns of pepper and stir to combine. Add more salt or pepper to taste.
 
 
To serve, transfer the corn to a medium bowl, drizzle the finishing-quality olive oil, and grind a few turns of pepper over the top.
 
6        ears of corn (preferably yellow corn), shucked
4        tablespoons (½ stick) unsalted butter, cut into 1-inch cubes
2        teaspoons kosher salt, plus more to taste
Fresh coarsely ground black pepper
1        tablespoon finishing-quality

 

Slow-Roasted Cherry Tomatoes

 

Cherry Tomatoes are great this summer. We found this recipe for the Cherry Tomatoes and made a Burrata Salad like we would get a ChiSpacca. We felt that it was a tribute to Nancy Silverton. Great Sourdough Toast from bread from Friends and Family, Mozzarella Cheese and then topped with the Roasted Cherry Tomatoes. It was delicious!

  

Slow-Roasted Cherry Tomatoes

Once Upon a Chef

 

Inspired by Ina Garten’s Roasted Tomato Caprese Salad, in which she roasts halved plum tomatoes in a vinaigrette mixture to concentrate their flavor, I decided to slow-roast them. Doused in a mixture of olive oil, balsamic vinegar and garlic, and cooked in a low-temperature oven for 2 hours, cherry tomatoes take on an intense, almost sun-dried tomato flavor while retaining their juicy texture. They taste like tomato candy! What’s more, they burst when you cut into them, creating a flavorful sauce for whatever you serve them with.

 

INGREDIENTS

 

2       lbs (3 pints) cherry tomatoes

¼      cup extra-virgin olive oil

1½    tablespoons balsamic vinegar

2       teaspoons sugar

1       teaspoon salt

½      teaspoon freshly ground black pepper

2       cloves garlic, minced

 

1.            Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with wide heavy-duty aluminum foil.

2.            Put the tomatoes on the lined baking sheet and add the olive oil, vinegar, sugar, salt, pepper, and garlic.

3.            Using a rubber spatula, toss everything together.

4.            Roast for 2 hours, until the tomatoes are soft and beginning to burst.

5.            Serve hot or at room temperature. The tomatoes will keep in a covered container in the refrigerator for 4-5 days.

Siri "What Can I do with a lot of Cherry Tomatoes"

We had a lot of Cherry Tomatoes and we put them to great use. We started with the MajorDomo Tomato and Stone Fruit Salad with Sesame Seeds. You can find the recipe on our blog of June 18, 2025. Click the date to get the recipe.

We followed with a wonderful Pasta. Pasta With Burst Cherry Tomatoes. This is perfect summer pasta. You should make both of these dishes if you have delicious Cherry Tomatoes available. They are great!

Pasta With Burst Cherry Tomatoes
New York Times
 
This recipe may seem like it calls for a lot of mint, but that’s what makes this easy pasta dish so refreshing. Cooking halved cherry tomatoes in olive oil until they burst condenses their flavor and caramelizes their edges, and makes a very intense base for the pasta sauce in this dish. Pancetta adds richness and a salty tang, but if you’d rather leave it out, you can. Just toss in some grated pecorino cheese at the end along with the butter.
 
INGREDIENTS
Yield:4 to 6 servings
 
1       pound fusilli pasta
1       tablespoon extra-virgin olive oil, more for drizzling
6       ounces pancetta, preferably thick cut, diced
6       garlic cloves, smashed and peeled
Pinch of red pepper flakes
Fine sea salt and black pepper, as needed
1       quart cherry or grape tomatoes, halved
3       tablespoons butter
Fresh ricotta cheese, for serving (optional)
3       cups whole mint leaves, torn
4       scallions, preferably red scallions for color, thinly sliced
Flaky sea salt, to finish
 
PREPARATION
 
1.  Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving ½ cup pasta cooking water.

2. Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at 

3.  Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.

4. Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.
 
TIP
If you would like to leave out the pancetta (making the dish vegetarian), toss ⅓ cup grated pecorino in the pasta along with the butter.

 

Chicken Jorim (Soy-Braised Chicken

Chicken Jorim (Soy-Braised Chicken) reminds us a dish we would get at one of our favorite Japanese restaurants: Tsubaki. Even though it is Korean dish the flavors to us seemed Japanese (which we liked very much).

We started with a delicious thick Gazpacho. I love the kick that a good Gazpacho delivers. This recipe subtly named "Best Gazpacho" is a good one!
 

Chicken Jorim (Soy-Braised Chicken)
New York Times
 
Korean jorim is a classic braise of meat, fish or veggies simmered in a savory soy sauce until they’ve absorbed all of the flavors of the thickened liquid. Typically done with beef, the stew is equally flavorful with quick-cooking chicken. Here, cubed chicken thighs and potatoes are braised in a tangy sauce infused with ginger, garlic cloves and mushrooms, a simple combination that delivers deep flavor. Serve the stew over warm rice to balance and soak up the intense sauce. 
 
INGREDIENTS
Yield:4 servings
 
2       tablespoons neutral oil
3       garlic cloves, minced
1       teaspoon minced ginger
3       ounces shiitake mushrooms, stemmed and thinly sliced (1 packed cup)
½      medium white or yellow onion, cut into 1-inch pieces
¼      cup low-sodium soy sauce
2       tablespoons mirin
2       tablespoons turbinado or light brown sugar
1½    pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
Salt and pepper
1       pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
2       tablespoons thinly sliced scallions, plus more for garnish
Toasted sesame seeds (optional), for garnish
Cooked short-grain rice and kimchi, for serving
 
PREPARATION
 
1. In a large Dutch oven, heat oil over medium. Add garlic and ginger and cook, stirring, until fragrant, 30 seconds. Add mushrooms, onion, soy sauce, mirin, sugar and ½ cup of water.

2. Season chicken with salt and pepper and add to the pot. Mix well and bring to a boil over medium-high. Cover, reduce heat to low and cook for 15 minutes. Stir in potatoes and bring back to a simmer. Cover and cook over low heat until potatoes are almost tender, 10 minutes. Uncover and cook, stirring occasionally, until chicken and potatoes are cooked through and sauce is reduced and slightly thickened, 10 to 15 minutes longer. Stir in scallions.

3. Divide chicken mixture among shallow bowls and garnish with scallions and sesame seeds, if using. Serve warm, with rice and kimchi on the side.

Best Gazpacho
New York Times
 
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
 
INGREDIENTS
Yield:8 to 12 servings, about 1 quart
 
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1       Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1       cucumber, about 8 inches long, peeled and roughly cut into chunks
1       small mild onion (white or red), peeled and roughly cut into chunks
1       clove garlic
2       teaspoons sherry vinegar, more to taste
Salt
½      cup extra-virgin olive oil, more to taste, plus more for drizzling
 
 
PREPARATION
 
1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

4.  Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.