Amaizing Eats

Fresh sweet corn is a delicious sign that summer has arrived in New England. I just enjoyed some of the first locally grown ears of the season - yum! The pleasure was a little late in coming since the weather has been unusually cold and wet this year. Now that the mercury has surpassed the 80 degree mark, it is finally time to break out my big 'ol soup pot and start the water boiling.

Time is of the essence when it comes to this particular crop. Thanks to a recessive gene which prevents the sugar from turning into starch while still in the field, sweet corn is good to eat off the cob as a vegetable rather than a grain. However, if you don't cook the corn within a day or two, the sugars will convert into complex carbohydrates which aren't so tasty.

I therefore suggest taking advantage of any opportunity to purchase corn at a farm stand or farmers market, where you'll be able to find ears that were picked the same day. If you don't plan to cook corn immediately, then refrigerate the ears (in their husks) and cancel any dinner reservations. Sinking your teeth into a cob of sweet, milky (the immature state at which sweet corn is picked is called the "milk stage") vegetable goodness is vastly more satisfying than overpaying for a mediocre meal out. To really reap the gustatory pleasures of summer, you'd be wise to plan meals and shopping trips around your local farmers market.

I felt a little frisky so decided to whip up a batch of Corn & Amaranth Polenta. Bon Appetit!

Corn & Amaranth Polenta

2 medium ears of corn

1 Tablespoon butter or ghee

1 cup milk

1 cup water

1/2 teaspoon sea salt, to taste

6 Tablespoons polenta (medium coarse ground yellow cornmeal)

2 Tablespoons amaranth grains

ground nutmeg, to taste

honey or maple syrup, to taste (optional)

1. Husk ears of corn and remove all silk. Bring a large pot of water to a boil. Submerge corn in water and boil for 11-12 minutes (kernels should be a little al dente). When corn is cool enough to handle, cut kernels from the cob.

2. Heat butter or ghee with milk, water, and salt in a medium saucepan. When liquid begins to boil, whisk in polenta and amaranth. Turn heat down to medium-low and continue to cook, whisking, until mixture becomes very thick. This will take about 20 minutes (you can stop whisking now and then to rest your arm but don't get lazy).

3. Stir in corn kernels and season, to taste, with additional salt and nutmeg. If corn is not as sweet as you'd like, add a little honey or maple syrup.

Kitchen Sink Polenta

Now that Purim (just another holiday which gives Jews an excuse to eat, drink and be merry) has come and gone, I have set out on a personal culinary quest of ridding my pantry of all grains and legumes before the start of Passover. Last weekend, I cleaned out my refrigerator. I threw away several botched fermented vegetable experiments. Even though I knew I'd never eat the funky cabbage, moldy cukes or slimy beets, it was sad to see them go down the drain (they didn't smell so good either). I wiped down the shelves with biodegradable kitchen cleaner and shook all the dried bits of onion and garlic skins out of the veggie drawers. What a relief!

So now, I have to tackle the cupboard. I've got opened packages of brown rice, amaranth, lentils, rice noodles and more. What shall I do with all the random dribs and drabs of loose bulk grains left over from the cooking classes I've taught this past winter? Time to get creative - the thing I like best about being a chef.

I thought I'd begin my spring cleaning project by tackling the polenta:

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Kitchen Sink Polenta

1 Tablespoon olive oil

1/4 cup minced onion

2 cups vegetable broth

1 cup water

1/4 teaspoon salt (the amount will depend on the type of broth you use)

1/2 cup polenta (aka. cornmeal grits)

1/4 cup amaranth

6 Kalamata olives, pitted and chopped

1/2 - 1 cup grated Havarti cheese (or whatever kind you have on hand)

3 Tablespoons chopped herbs (I used parsley and basil in this recipe)

salt & black pepper, to taste

1. Heat olive oil in a medium saucepan over medium heat. Add onion and saute until soft and translucent, about 5 minutes.

2. Add broth, water and salt and bring to a boil. Whisk in polenta and amaranth, stirring. Cook, stirring often, until mixture is quite thick - about 20 minutes.

3. Stir in olive, cheese and herbs. Cook another couple minutes and season with salt & pepper.