Sutliff Girl's Cookspot

This month...


Farmer's Market Inspiration

Appetizer: Megan
Side Dish: Lauren
Main Dish: Mom
Dessert: Amy

Wednesday, July 28, 2010

Pictures of Parmesan Corn

Here are my pics of the corn.  Yum-O!!

Tuesday, July 6, 2010

June's Dessert Pics

June's Dessert

My dessert, Old Glory Cherry-Blueberry Pie, is inspired by a recipe I came across while perusing during an intense procrastination session at work trying to avoid writing a contract modification. Under the guidance of my ultimate cooking inspiration, aka Mom, I made this pie following the exact recipe offered on the website (from a July 2001 Sunset magazine) and, although beautiful, not as tasty a filling as Mom's classic fruit pie fillings. We both had never tried a fresh sweet cherry pie, and as my 60-year old Iranian esthetician said earlier this evening as she convinced me to try a full Brazilian bikini wax - "You must try everything offered to you in life at least once!" So with that said, I think Mom and I both agree, there is no need for my beloved sisters to ever hand pit a pound of fresh sweet cherries for a cherry pie. Look at Mom's injuries and juice stains in the first photo below to become a believer! So instead use 1/4 of our Blueberry filling recipe and a full Cherry filling and, of course, Mom's classic pie crust recipe to make this pie. I recommend a piece of foil to separate the sections (see the photos). This dessert is great for any Memorial Day, Independence Day, or Labor Day celebration!

Mom's Cherry Pie Filling
2 cans sour cherries
1 cup sugar
¼ cup flour

Drain cherries, reserving juice from just one of the cans (discard the other). In a small saucepan combine juice, sugar and flour. Stir until smooth and cook over medium heat until mixture boils and thickens. Remove from heat and add cherries to pan.

Mom's Blueberry Pie Filling - Quartered
1/4 cup sugar
Dash of all-purpose flour
Dash of Salt
1/4 tsp. Cinnamon
1 cup fresh blueberries, washed
1 t. fresh lemon juice

Spoon cherry mixture over 3/4 of the pastry in pan, leaving 1 quadrant free. Spoon blueberry mixture into unfilled area. Decorate with unbaked pie crust for stars and stripes as appropriate. Bake at 400 degrees for 60-70 minutes, covering crust if it is browning too fast after 40 minutes.

Ok, I am getting SO frustrated trying to post pictures. I will just post this text and send the pics separate. How do you get them at the end of your document versus the beginning of the post? Ugh.

Thursday, July 1, 2010

June Side Dish

I am a little late posting my June side dish because my food photographer (Megan) has not sent me the pictures yet!!!!

There is a restaurant in St.Louis called Crazy Fish that had the most awesome parmesan coated corn on the cob. The first corn of the season in Virginia is in and in thinking about a good summer/beach/picnic side dish I tried to recreate this.

Parmesan Grilled Corn on the Cob

Bring 8 ears of corn to boil in a large pot of salted water.  Turn off heat and let steam a few minutes.  Then put on a hot grill just to get grill marks (could totally skip the grilling).  While the corn is hot, brush with a good quality mayonnaise, roll in shredded parmesan cheese and lightly sprinkle with chipotle chili powder. Add salt and pepper to taste at the table.

That's it!  It's amazingly DELICIOUS.

Gail 4CE