?

Log in

No account? Create an account

Previous Entry | Next Entry

Many Meals

I've been cooking a lot. My husband was at Pennsic last week, so no dinners ready at home when I finally arrived, no leftovers from him and the kids. Instead I cooked main dishes in the evenings or in the morning before I left for work, something for them to microwave when dinnertime came. Barbecued chicken with a homemade barbecue sauce, "Chinese" sausages, pierogies boiled and pan-fried with the necessary sauteed onions. And more over the weekend, which is when I usually cook. Whole grain couscous with shrimp and red and green peppers and chipotle peppers. A fish stew of onions and garlic and eggplant and fire-roasted tomatoes (canned, yeah) and haddock with some white wine and a little rosemary and a little thyme and lots of saffron. Then, when I went to the store, there were two legs of lamb that had been marked down to half-price for quick sale. One went to the freezer (I checked with the meat manager: it hadn't been frozen before, or that's what he said). The other was roasted tonight with rosemary and garlic and Dijon mustard and honey and then sliced for sandwiches on toasted onion-poppyseed rolls and served together with oven-roasted corn on the cob.

Not so bad a meal.

Oven Roasted Corn on the Cob

You'll see half a hundred variations but this is what works for me. Preheat oven to 385 degrees Fahrenheit (which might be 375 on yours; our oven is slow). Strip corn of husk and silk. If you don't care about calories, dab with butter. If you do, spritz with a butter-flavored cooking oil spray. Sprinkle with salt and/or pepper. Wrap each cob separately, completely, and tightly in a square of aluminum foil. Put directly on oven rack in the middle of the oven and roast for 30 to 45 minutes. The roasting-in-a-wrap deepens the flavor and is a great way to salvage corn that might be otherwise have been a little too long from the stalk.

Tags:

Comments

( 4 comments — Leave a comment )
asakiyume
Aug. 11th, 2010 03:16 pm (UTC)
I've done this simply transferring the campfire rules to the oven--namely, soak the corn, still in its husk, in water for a half-hour, then put it directly in the oven without peeling it at all. (Oven heated to about 400). Cook until it begins to smell delicious and the husks are beginning to char. Take it out, let it cool enough to peel, peel, and eat.
cimeara
Aug. 12th, 2010 09:32 pm (UTC)
That works, too! But how long do you have to let it cool? The foil-wrapped cobs stayed hot for quite a while.
asakiyume
Aug. 12th, 2010 09:38 pm (UTC)
Well, I pretty much started peeling right away, going, "Ouch, ouch, hot, hot, hot!"
cimeara
Aug. 13th, 2010 08:42 pm (UTC)
^_^
( 4 comments — Leave a comment )