Recipes of the Week - August 20th

Corn on the Cob BOILED: Remove the husks and silk. Drop ears slowly into boiling water to cover. Cover and cook corn 4 to 10 minutes until tender; time depends on the corn's maturity. Drain and serve immediately, either whole o0072 scraped from the cob, with butter, salt and pepper. If corn is very young and fresh, boil enough water to cover the corn. Drop ears in slowly, cover tightly, and remove from heat. Let ears stand in hot water for about five minutes until tender. Drain and serve immediately with butter, salt and pepper. MICROWAVED: Remove husks and silk. Sprinkle with water and wrap in plastic wrap, or place in covered dish with small amount of water; microwave on high for about 6 minutes until tender. Or, microwave in the husk with silks removed, about 6 minutes on high. STEAMED: Remove husks and silk. Steam ears over boiling water 10-15 minutes until tender. Serve immediately with butter, salt and pepper. ROASTED OR GRILLED IN THE HUSK: Pull back the husks without completely detaching them, remove silk and blemishes. Dip the ears in cold water and replace the husks, twisting them at the end. Broil them on a grill over hot coals, turning frequently, about 15 minutes. Remove husks and serve with butter, salt and pepper. ROASTED IN FOIL: Remove husks and silk. Rub ears with butter, salt and pepper. Wrap them individually in foil and bake at 400 degrees F about 15 minutes. Or roast them over hot coals, turning several times. When tender, unwrap and serve immediately. Corn cut from the cob: Remove husks and silk. Cut or grate corn kernels from cob. Simmer kernels several minutes in butter or cream until just tender. Serve immediately with salt and pepper. Or season with Worcestershire sauce and minced garlic. Corn cut from the cob combines well with several other vegetables, such as green peppers, and tomatoes. It can be used in custards, puddings, fritters, souffles, stuffed peppers, soups, chowders, relishes, and mixed pickles. Corn can be frozen or canned. Thanks to Jersey City Member Isabelle for these Sorrell recipes! SORRELL AS PREPARED ON THE FRENCH ATLANTIC COAST (FAR A L’OSEILLE) ½ pound of Sorrel 1.25 ounces of European butter 3 eggs Parsley and chopped Garlic Optional: Bread Crumbs Crème fraiche (can be replaced by sour cream) Clean and prepare the sorrel (remove the butt) Steam or boil it for a short period of time. Fry it gently in the butter while adding the eggs one by one and mixing it with a fork. Add the garlic and the bread crumbs Add the parsley. Add the crème, mix, and take out of the fire. FRENCH PLUM TARTE (OR APRICOT, PEACH, APPLES, NECTARINES ETC) TARTE AUX PRUNES Dough: One pound of flour 12 ounces of European butter 4 1/4 ounces of sugar 2 eggs 1 pinch of salt Mix the ingredients together. Spread the dough and put it in a buttered pie pan. Fruits Wash the plums, cut them in half, and remove the stone. Put them on the top of the dough, the skin side facing the dough, in order for the juice to stay in the plums while cooking. Cover with sugar. Put in the oven until light golden brown