Mediterranean Miss

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Kalimera my blogloves,

How are you doing this fine Saturday morning? I hope you’re doing better than I am =\ Yesterday I devoured an enormous “gluten-free“ muffin that a well-meaning friend made for me. Unfortunately the muffin was less than gluten-free, and my stomach was very excited to tell me all about it. In every direction. Ugh. How’s that for ladylike?

Anyway. Thankfully, my brother is here visiting from Montreal (woohoo!) and Andrew came over to hang out with both of us, so I was well cared for by two of the most handsome gentlemen I know. It was embarrassing to have to keep running to the washroom, but what can you do?

Segue to corn, that’s what See what I did there?

I’m sure you’ll be pleased to note that this is the last corny post Mediterranean Miss is going to publish until at -least- next summer. Although I appreciated the sweet bounty of our Shakesperean farm adventure, I’m all kerneled out. I put the last of the corn to use in two ways: 1, the way that you and I are going to make corn from now on, okay? It’s so easy, and it tastes so much better than boiled corn that I shudder to think I wasted a few ears in a pot!! 2, is a recipe that I kind of came up with, drawing on some blogspiration for the gluten-free logistics.

Ready? Let’s go!

Weary Farmer’s Corn

So named because I can totally picture a tired farmer popping these in the oven after a long day of harvest. The method really is that easy. I don’t think there’s much explaining to do:

Put corn, whole, in oven at 350 degrees for ~20-25 minutes.

Remove, peel (carefully) and bite into a whole new world of flavor.

See how easy? The corn looked beautiful in the sunset, too, hah. The beauty of this method is twofold. The corn husk keeps the moisture inside like a tight little steam package so that the kernels don’t dry out. Afterwards, when you peel the thing, those annoying little strings just fall off without making a huge sticky mess. Win and win, I say!

The second recipe is one that I promised you in my last post. It draws on three of the things that are beautifully fresh (and cheap) at the moment: Corn, Tomatoes and Basil. The Tomatoes and Basil give this a decidedly Italian feel, hence the name of this dish:

Thuskan Cobbler

A Celebration of Flavors and Colors!

For the crust, adapted from Yumventures:

• 1 cup Bob’s Red Mill Gluten-Free Flour Mix
• 1/2 cup Bob’s Red Mill Gluten-Free cornmeal
• 3/4 Cups Almond Milk
• Earth Balance, cubed, about three TBSP
• 2.5 tsp gluten-free baking powder
• handful of freshly grated parmigiano reggiano
• salt & pepper

Easy to be inspired when your ingredients look like this :}

For the Filling

• 4 Ears Weary Farmer’s Corn
• 3 Big Fresh Tomatoes
• Chiffonade (rolled and finely sliced) of fresh basil and parsley
• Fresh Bri cheese, chopped. (Use whatever cheese you want, cheddar would be great, but I didn’t have any!)

Method

• Combine dry ingredients for crust in bowl along with cooled, cubed earth balance. Using a food processor, or your hands, like I do in the ghetto Miss Kitch, combine until coarse crumbs form and you can leave an impression of your hands.

Note the Anthropologie in the background <3

• Add your milk, stir, and set crust mixture aside.
• Cut kernels off of your corn cobs and prepare tomatoes (ie peel them.) Here’s a trick, if you didn’t know it already! To peel tomatoes without hassle, carve an x into the bottom, plunge them in boiling water, then remove them and plunge them immediately in ice water. The peels slip right off!

• Combine corn, tomatoes and cheese in bottom of pie dish. Top with fresh herbs, S&P, a drizzle of EVOO and finally, your crust.
• Bake at 450 degrees for roughly 20 minutes, or until the top has browned nicely and the cheese is melted and bubbly.

Yes, this smelled amazing.

Creamy, fresh, herby; Perfection.

There you have it; the last of my corn used, which means that I can move on to bigger and better things Today we’re all heading off to Canada’s Wonderland, which I’m excited for, although I may have to take things a little easy today – I don’t know if my poor stomach will appreciate the rides. I’m content to watch for the most part, though!

• Do you like Roller Coasters? Or are you afraid of them? I so used to be.
• What was your very first Roller Coaster experience like? Can you remember it? Share! I remember being REALLY nervous on the way up, but then I was so excited to get back on again once the ride was over, haha!

See you all soon!