Cheesy Creamed Corn with Cilantro

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

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.

Green Bean Salad

Green Bean Salad

1 pound green beans
1 cup diced red onion
1 cup crumbled feta cheese
1 cup toasted walnut pieces

Dressing:
3/4 cup olive oil
1/4 cup white wine vinegar
1/2 cup finely chopped basil
1 t. salt
1/2 t. diced fresh garlic Freshly ground black pepper

Snap beans into pieces, boil for 4 minutes, drain and plunge into cold water. Drain and set aside.
In a jar, combine oil, vinegar, basil, salt, garlic and pepper. Shake and refrigerate. Just prior to serving combine ingredients with dressing.