Sex is good,
but not as good as
fresh sweet corn.
Garrison Keillor

Cold Red Beet Salad

Serves 4

2 pounds beets cooked skinned and diced
1 diced gala apple
1 can mandarin oranges with juice
1/2 C. slivered almonds

Combine the first 3 ingredients. Chill. Serve garnished with the
slivered almonds.


Spinach Salad

1/4 C. salad oil
1/4 C. vinegar
2 T. water
1 T. sugar
1 t. salt

Mix and heat slightly, dissolving the sugar. Chill or allow the
dressing to return to room temperature.

Pour over the cleaned spinach and garnish with sliced hard boiled
eggs and red onion slices.


Chicken Salad With Red Grapes And Pecans

Makes 6-8 Portions

8 boneless chicken breasts (boiled) and cut into 1" chunks
1 C. diced celery
2 C. seedless red grapes, halved
3/4 C. pecan halves
Roquefort-Sherry Mayonnaise

Combine chicken, celery, grapes and nuts in a large bowl. Make the
mayonnaise below. Toss mayo and chicken mixture together.
Refrigerate until cold. Serve on a bed of radicchio, lettuce, or as
sandwiches in pita bread.

Roquefort-Sherry Mayonnaise
2 egg yolks
1T. Dijon mustard
2 T. sherry vinegar
1.5 C. vegetable oil
1 C. crumbled Roquefort cheese
salt and pepper to taste

In a blender process the egg yolks, vinegar, and mustard about 30
seconds. With machine running pour in the oil. Add the Roquefort
and process until combined but not smooth. Season with salt and
pepper to taste.


Minty Pea Salad

Serves 6

1.5 C. green peas
8 oz. snow peas
1 C. mint leaves
1/3 C. sour cream
1/3 C. mayo
8 slices of bacon, crumbled

Cook the frozen peas for a few seconds to thaw them. Chop mint.
Cut the snow peas into julienne strips. Toss all peas with mint. Mix
sour cream and mayo into the peas. Chill. Sprinkle with bacon and


Black Bean Salad

Serves: 6-8

1 red bell pepper diced
1 green bell pepper diced
1 yellow bell pepper diced
1/2 C. red onion diced
1 16 ounce can of corn drained
1 clove garlic minced
1 t. cilantro
1/4 C. olive oil
4 T red wine vinegar
1 t. lime juice
1 15 ounce can black beans drained

Combine the preceeding serve with tortilla chips.


Corn Curry (makayee noo curry)

Total time: 35 minutes

Servings: 4

Green Paste
1 fresh hot green chile (Serrano or jalapeno) seeded and cut in half
1/2 t. cumin seeds
1 (2 inch) piece of ginger root peeled and cut into large chunks
12 fresh or 16 frozen curry leaves, torn into pieces (optional)
1/4 C. fresh cilantro
5 T. water

1. Combine the spices in a blender and process into a paste. Set

Corn Curry
1 C. milk
1 C. half and half
3 T. canola oil
1 1/2 t. cumin seeds
1 t. black mustard seeds (optional)
3 small whole dried red chiles
1/4 t. turmeric
6 fresh or 10 frozen curry leaves, torn into pieces (optional)
1/8 t. asafetida (optional)
1 recipe green paste
1 T. flour
3/4 t. salt
4 C. fresh corn or frozen corn

2. Combine the oil, cumin, and mustard seeds in a large saucepan
over medium high heat. Cover and cook 1-2 minutes. Add the
chiles, turmeric, curry leaves and asafetida and stir. Stand back
when adding the curry leaves--they may spit when they hit the oil.
Immediately add the green paste and reduce heat to low. Cook
stirring 1 minute.

3. Add the flour and cook, stirring, 1 minute, scraping the bottom of
the pan to keep the flour from sticking. Gradually add the milk and
half and half--about 1 T. at a time at first, to make a smooth paste.
Add the last cup of milk all at once.

4. Stir in the salt and corn and bring to a boil. Reduce the heat and
simmer about 4 minutes. Serve immediately.


Curried Potatoes with Yogurt

Serves 4

6 medium sized potatoes peeled and diced
1 and 1/2 medium sized onion diced
1 t. ground cumin
1 t. celery salt
1 t. turmeric
1 t. ground coriander
cayenne pepper to taste
3 T. oil or butter
salt to taste
1 C. yogurt

1. Steam the potatoes until tender or cook in water.

2. Saute the onion with spices in oil or butter. Add potatoes and salt
to taste mixing lightly. Just before serving add the yogurt. Toss
carefully so as not to break up the potatoes. Serve immediately.


Tomato and White Bean Salad

Total time: 45 minutes

Servings: 6

Note: Add a drained can of good quality tuna and this becomes a
light summer supper.

1 1/4 pounds tomatoes (mixed miniature tomatoes if in season)
1/2 t. salt
2 t. garlic minced
2 T. capers
1 T. olive oil
1 t. red wine vinegar
1/4 C. red onion diced
1 15 ounce can cannellini beans

1. Cut the tomatoes in half and combine them in a mixing bowl with
the salt, garlic, capers, oil, and vinegar. Allow to marinate for 30
minutes. Place the red onion in a small bowl of ice water.

2. When ready to serve, rinse and drain the beans. Drain the red
onion. Combine the beans, tomatoes, and onion. Season to taste.


Corn and Couscous Salad

Total time 30 minutes

Serves 4

1 t. curry powder
2 t. grainy mustard
1 T. white wine or sherry vinegar
Course salt and freshly ground pepper
4 T. olive oil
3/4 C. couscous
1 sweet white onion diced
3 garlic cloves minced
1 red chile minced (optional)
3 C. of corn
1/4 C. cilantro chopped

1. Whisk together the curry, mustard, vinegar. Slowly add 3 T. of oil
while whisking. Set aside.

2. Bring 1 cup of water to a boil in a medium saucepan. Add the
couscous and stir. Remove from heat and cover. Let steam until the
water is absorbed about 5 minutes. Fluff with fork set aside.

3. Heat the remaining 1 T. of oil in a large skillet over medium heat.
Saute the onion until clear about 4 minutes. Stir in the garlic and
chile. Add the corn and cook until heated through (if using fresh
corn cook until the corn is bright yellow about 2 minutes). Stir the
corn mixture into the couscous Add the curry vinaigrette and
cilantro, toss to combine. Serve warm or at room temperature.


Rice with Roasted Cauliflower

Servings 8-10

1/2 head cauliflower, cut into florets
2 T. canola oil
salt pepper & a pinch of curry powder
4 C. water
1 C. organic brown rice
1 t. red chili flakes
2 t. olive oil
1/4 C. chopped green onions

Heat the oven to 400 degrees.

In an oven proof baking dish, toss the cauliflower with the
canola oil and season with salt and pepper. Roast until the
cauliflower is tender and golden brown about 20-25 minutes,
tossing periodically to make even coloring and cooking.

Cook the rice with the chili flakes.

When roasting is complete add the curry power to the cauliflower
to taste. Combine the rice, cauliflower, and olive oil.
Stir in the green onions and serve immediately.


Curried Chickpeas

Servings 4

1/2 C. diced onions
4 T. olive oil
1 t. turmeric
1 t. cumin
1 t. coriander
1/2 t. cayenne
2 15 oz cans chickpeas drained
2 t. chopped fresh cilantro
1 T. lemon juice or to taste

Saute the onion in the olive oil 6-8 minutes
until crispy stirring frequently. Add the turmeric, cumin, coriander,
and cayenne and cook stirring constantly about 3 minutes.
Add the chickpeas, cilantro and lemon juice and continue to
stir about 5 minutes. Add salt to taste.
Refrigerate at least 30 minutes.


Pickled Crudities

Servings 4

1/4 lb. fresh green beans, ends trimmed, cut in half crosswise
1/4 lb. fresh zucchini, ends trimmed, sliced into sticks
1/4 lb. fresh cauliflower, broken into small florettes
1/2 fennel bulb, cored and cut into julienne strips
2 carrots, peeled, cut into sticks
12 red pearl onions, peeled
2 C. rice vinegar (this is better with rice vinegar)
2 C. water
1/4 C. sugar
1 t. salt
1/2 t. black peppercorns
4 cloves of garlic
4 dried red chili peppers

Place the vegetables into a flat glass or plastic bowl.
In a saucepan, heat the vinegar, water, salt, sugar, garlic,
peppercorns, and red chili peppers to boiling. Pour the hot vinegar
mixture over the vegetables so they are covered.

Let the vegetables cool to room temperature.
Cover and refrigerate. Let the mixture stand 2-3 hours or overnight.
Remove the vegetables from the vinegar mixture and place in a plastic
container with a lid.


The Best Roasted Potato Salad

Servings 8-10

4 lbs. new or everyday potatoes, cut into largish bite size
3/4 t. chopped garlic
3 T. olive oil
Salt and pepper
1 lb. bacon
1 C. mayonnaise
3 T. ground mustard seeds
1 T. red wine vinegar, or to taste
1/2 red onion chopped
1/4 C. capers

Heat the oven to 375 degrees. In a large bowl toss
the potatoes with the garlic, olive oil, 1 t. salt, and several
grinds of pepper. Place the potatoes in a single layer
on a baking sheet. Roast the potatoes until golden brown
and tender, about 1 hour, tossing occasionally.

While the potatoes are roasting, cook the bacon until crisp.
Drain the bacon on a paper towel.

In a medium bowl, whisk together the mayonnaise, mustard and vinegar.
Season with 1/2 t. salt and several grinds of black pepper.
In a large bowl combine the potatoes and bacon with the onion.
Gently stir in the dressing to coat, then stir in the capers.

Cover and refrigerate the salad for at least 4 hours to allow the
flavors to develop. The salad will keep 3 days refrigerated.
Before serving allow the salad to warm slightly at room temperature.


Potato Latkas

From Janet & Edith

Serves 4
6 Medium potatoes
1 Onion
2 eggs
1/2 C bread crumbs
1 tsp salt
Vegetable oil for frying

Grate potatoes coarsely either by hand or with a food processor.
Squeeze out the excess liquid and starch. I use a dishtowel to
lay the potatoes on and then wring it tightly. Grate onion on fine side of
grater and add this plus the liquid it makes to the potatoes.
Add eggs, breadcrumbs and salt, stir well.

Heat a shallow amount oil in a heavy pan. Use about two heaping tablespoons of
potato mixture for each latka. Drop the potato mixture into the hot oil
and make it a little flat with a spatula.

When one side is crispy turn the latka over and fry the other side until crisp.

Serve immediately with apple sauce or sour cream.

Note: If you want an early start, just place the grated potatoes in a pot of
water until you are ready to assemble them, then wring them out.
This way they won't turn orange and get all starchy.


Make Ahead Mashed Potatoes

From Cousin Cathy

Perfect for any gathering where you want the mashed potatoes
without the last minute mashed potato hassle

Serves 12

15 medium (5 pounds) potatoes, peeled and quartered
Milk and or water for mashing the potatoes
6 ounces cream cheese, room temperature
1 cup sour cream
2 teaspoons onion powder
1 tsp salt
1/2 teaspoon pepper
2 egg whites, slightly beaten
1 tablespoon butter or margarine

In a large pot of boiling water cook potatoes until tender,
remove from heat and drain.

Mash potatoes, moistening with your choice of milk, water,
reserved potato boiling water, butter etc, until there are no lumps.

Blend in cream cheese, sour cream, onion powder, salt, pepper,
and egg whites--just until smooth.

Spray a large casserole dish with vegetable-oil cooking spray.
Place the potato mixture into the casserole dish.
Dot with butter or margarine. Cool slightly, cover, and refrigerate.

To serve put this in a slow 250-300 degree oven for
about 90 minutes before serving or use your own gentle method.

Note: This dish has an insane amount of thermal mass.
Once chilled it takes a long slow oven to bring it back to serving temperature.
Once at serving temperature it'll keep a heavy plate warm.


Cabbage with Peas (Bund Gobi Aur Matar)

Serves 4

1 lb. green cabbage
5 oz. frozen peas
5 T. vegetable oil
2 t. whole cumin seeds
2 bay leaves
1/4 t. turmeric
1/4 t. cayenne
1 jalapeno pepper, de-seeded, very finely chopped
3/4 t. salt
3/4 t. sugar
1/4 t. garam masala

1. Chop the cabbage into ling shreds. Put the peas in a strainer and
run warm water over them to separate.

2. Heat the oil in a fairly deep pot on medium high. When hot, put in
the cumin seeds and bay leaves. in a few seconds put in the cabbage and peas
and stir. Add the turmeric and cayenne. Stir. Cover turn heat to low and cook
for 5 minutes until the vegetables are just tender. Add the jalapeno pepper,
salt and sugar. Stir. Cover and cook on low for another 2-3 minutes.
Add the garam masala and stir.

3. Serve immediately.


Spicy Green Beans and Tomatoes (Masaledar Sem)

Serves 6

1.5 lb fresh green beans
1 T. ginger paste
10 cloves of garlic, peeled
12 oz. water
5 T. vegetable oil
2 t. whole cumin seeds
1 T. red chili pepper flakes
2 t. ground coriander
1/2 lb. tomatoes, peeled and finely chopped (canned is fine)
1 1/4 t. salt
2-3 T. lemon juice
1 t. ground toasted cumin seeds
black pepper

1. Trim the ends of the green beans and cut them into 1/2 inch pieces.
Put the ginger and garlic in the blender with 4 oz of the water
and blend until smooth.

2. Heat the oil in a heavy saucepan over medium heat, when hot add the
cumin seeds. In a few seconds put the the chili flakes and then the
ginger-garlic paste. Stir and cook for 1 minute. Add the coriander and stir.

3. Add the tomatoes. Stir and cook 2 minutes. Add the green beans, salt,
and remaining water. Cover and cook over low heat for 8-10 minutes.
Add the lemon juice, roasted cumin, and black pepper to taste.
With the lid off boil away any excess water while stirring gently.


Mushrooms, Tomatoes, and Potatoes (Rasedar Khumbi Aloo)

Serves 4-6

1 lb. potatoes
1 1/4 lb. mushrooms
1 T. ginger paste
6 large gloves of garlic, peeled
3 T. water + 1 C. water
4 T. vegetable oil
1 t. salt
1/4 t. turmeric
1 t. whole cumin seeds
3 whole cardamom pods (like a bay leaf not meant to be eaten)
1 lb. tomatoes, peeled and chopped (canned is fine)
1 t. ground cumin
1/2 t. ground coriander
1/4 t. cayenne
1/4 t. garam masala

1. Boil the potatoes until tender. Cool, peel, and cut them into 1 inch cubes.

2. Clean the mushrooms and, depending on type and size, cut them into bite size.

3. Put the ginger, garlic and 3 T. water into a blender and blend until smooth.

4. Put the potatoes in and bow and sprinkle with a little salt and half the turmeric.
Toss and let rest.

5. Heat the oil in a large heavy skillet over medium. When the oil is hot, put
in the potatoes, stir and fry them until they are golden on all sides.
Remove the potatoes with a slotted spoon and set aside.

6. Add the cumin seeds and cardamom pods to the skillet--stir them for
a few seconds. Add the tomatoes, ginger-garlic paste, ground cumin and
ground coriander. Stir and cook until a paste forms and the oil
separates from it. Add 1/4 t. turmeric and the cayenne. Stir.

7. Add 1 C. water, the potatoes, mushrooms and 3/4 t. salt. Stir and
cover, cooking now over low heat for 5 minutes.

8. Uncover to boil off any excess water, stirring, until the sauce is thick.
Add the garam masala and stir. Serve immediately.


Spiced Basmati Rice (Masaledar Basmati)

Serves 6

2 C. basmati rice
3 T. vegetable oil
2 oz. white or yellow onion, chopped fine
1/2 japaleno pepper, seeded and chopped fine
1/2 t. minced garlic
1/2 t. garam masala
1 t. salt or more if the stock is unsalted
16 oz. chicken stock

1. Put the rice in a large bowl and wash it with several changes of water.
Add about a quart of water and let the rice soak for 30 minutes.
Drain and let rest for another 30 minutes.

2. Heat the oil in a heavy skillet over medium. Saute the onion until it has
browned slightly. Add the rice, jalapeno, garlic, garam masala and salt.
Stir gently for 3-4 minutes until the rice is coated with oil.
If it begins to stick to the pan add a bit of water.

3. Add the chicken stock and bring the rice to a boil.
Cover tightly, and cook over very low heat for 25 minutes.


Aromatic Yellow Rice (Peelay Chaaval)

Serves 6

2 C. basmati or long grain white rice
16 oz water
1 1/4 t. salt
3/4 t. turmeric
3-4 whole cloves
1 inch cinnamon stick
3 bay leaves
3 T. butter, cut into small pieces

This recipe can be made in a rice cooker or using a large heavy pot on the stove.

1. Put the rice in a large bowl and wash it with several changes of water.
Add about a quart of water and let the rice soak for 30 minutes. Drain the rice.

2. Place the rice in a pot or rice cooker with 16 oz. of water.
Add the salt, turmeric, cloves, cinnamon, and bay leaves. Stir.
Turn on the rice cooker and wait until it chimes. Or if using a pot,
bring the rice to a boil, cover, lower heat to low and cook 25 minutes.

3. Let the cooked rice rest for 10 minutes. Dot with butter
and stir gently with a fork. Serve immediately.

The cloves, cinnamon, and bay leaves are not meant to be eaten.