Cheesy Creamed Corn with Cilantro
Gourmet | September 2009
1 1/2 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 3 large)
6 ears corn, kernels cut from cobs
1/3 cup heavy cream
1 teaspoons cornstarch
1 medium garlic clove
3 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
1/2 cup cilantro sprigs
Heat butter in a deep 12-inch heavy skillet over medium- high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return
to skillet and cook, stirring constantly, until just heated through. Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
Sauteed Zucchini with Feta and Basil
This is like ratatoulli without the eggplant- works good as a casserole if you want to throw it into a dish and top with the feta and breadcrumbs.
1/4 c olive oil
3 cloves garlic
2 large zucchini, chopped into 1/2-inch cubes
1/2 c black olives, chopped -nicoise or calamatas
2-3 Tbls chopped fresh basil
Crushed red pepper flakes (of course)
1/2 c chopped tomato- seeds removed
1/2 c crumbled feta
In sauté pan, heat the olive oil and sauté the garlic, add the zucchini and olives and cook on med high until soft. Add the tomatoes, cook 2-3 minutes until heated through. Season with salt, pepper and crushed red. Toss with crumbled feta and chopped oregano. Serve as is, or finish it in the oven at 350° until the breadcrumbs brown up a bit, 20–30 minutes.
Tomato Salad with Feta and Olives
5 large tomatoes (about 3 pounds), cored, sliced
1 red onion, halved, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped fresh parsley or basil
3 large garlic cloves, finely chopped
4 ounces feta cheese (about 1 generous cup), crumbled
1/3 cup brine-cured olives, preferably Kalamata (optional)
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with cheese and garnish with olives, if desired.
Pasta with Kale and Feta
6 T. olive oil
2 c. chopped onions
1 bunch kale, stems removed and chopped
12 oz. Penne or rigatoni
8 to 12 oz. Crumbled feta cheese
salt to taste
black pepper to taste
Heat the olive oil in a deep skillet or dutch oven. Add the onions and cook for about 10 minutes over medium heat, stirring occasionally. Put the pasta water on to boil. Add chopped greens to the skillet, salt lightly, and stir until the greens begin to wilt. Cover and cook 10 to 15 minutes over medium-low heat. Cook the pasta until just tender. Drain the pasta. Add the feta to the skillet and add the pasta. Mix thoroughly. Continue to cook the completed dish for just a minute or two over low heat to combine the flavors. Adjust the salt and add a generous amount of black pepper. Garnish with a few fresh crumbles of feta or some kalamata olives and serve.
Green Bean Salad with Lemon, Feta & Dill
1 lb. green beans
3 T. Olive oil
2 T. fresh lemon juice
Freshly ground black pepper to taste
2 T. minced fresh dill or 1 t. dried
1/4 cup slivered red onion
1/4 cup crumbled feta cheese
Salt, if needed
Steam the green beans until crisp-tender. Rinse under cold water then drain very well and pat dry. Combine the olive oil, lemon juice and pepper in a bowl and stir in the green beans. Sprinkle with the dill and onions and toss again. Let sit for 30 min or cover and chill for up to 4 hours. Just before serving, sprinkle on the feta cheese and toss again. Taste for salt.
4 eggs, separated
4 packed c. coarsely grated zucchini
1 c. finely crumbled feta
1/2 c. finely minced scallions
1 tsp. dried mint
salt to taste
black pepper to taste
1/3 c. flour
oil, for frying
sour cream or yogurt, for topping
Beat the egg whites until stiff. In medium-sized bowl, combine zucchini, egg yolks, feta, scallions, mint, salt, pepper and flour. Mix well. Fold egg whites into zucchini mixture. Heat a little oil in heavy skillet. When hot, add spoonfuls of batter and fry on both sides. Serve. Top with yogurt or sour cream.