THE CHEF FROM HELL

Ah, the lazy pleasures of the fall season are upon us.  On Monday, the family and I went pumpkin picking at one of the local farms here in Long Island.  This is an annual rite which involves strolling about an open field strewn with pumpkins and entering into a lengthy debate on the merits of the many choice pumpkins we encounter:  "Hmmm, this one's not round enough.." -- "This one is beginning to rot on the bottom..." -- "I like this one--I could hear it calling to me!" and so on. 

After the perfect pumpkin is taken home, it is then time to

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When I was growing up, I lived in a small town in Pennsylvania for a few years.  I can remember my Dad taking us all out to eat at a homestyle Amish restaurant on several occasions.  Those meals linger in my memory as I recall such dishes as meatballs with gravy, apple dumplings, panfried scrapple with syrup, the homemade garlic laden pickles that came to the table as part of a relish tray, fresh bread smeared with apple butter, a thick juicy ham steak and a country red cabbage that just melted in my mouth.  Ahhh! 

What I've always loved about this style of cooking is its simplicity.  No, that does not mean it sports one dimensional flavor.  Amish cooking has a basic "feel" to it that reflects the here and now of what many Pennsylvania Dutch farmers have eaten over the years.  Here is a recreation of that wonderful red cabbage...Ahh!

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Stewed tomatoes were first marketed in the the late 1940's, but prior to that folks put up their own stewed tomatoes in preserve jars in order to have the availability of tomatoes during the winter months when they couldn't grow them for consumption.  This recipe was given to me a few years back by a bartender in Montauk which is out on the East End of Long Island.  His name?  It remains lost in a fog of time and vodka.  I do remember this-- his version called for a bit more whiskey than what I use here!

Ingredients:

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Up here in Long Island, this time of the year brings delicious sweet corn!  Once the corn season starts, I'll usually make a batch of this custardy side dish; it makes a great pairing with meat and poultry.  The hot sauce in this recipe adds just a little "tang" to the corn pudding, not a whole lot of heat, so don't be afraid to use it!

Ingredients:

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A few days ago as I was strolling through the local farmer's market, my eyes were drawn to the loads of beautiful summer squash on display.  Ah me, that's my problem--- I associate food with many things and when it comes to summer I always think of watermelon and this tasty squash!

Note:  For this particular recipe, I always like to make my own curry powder.  "Make your own curry powder?!  What the--!!"  Yes, indeed... and it's quite easy too!

Ingredients:

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Yesterday, while at the local farmer's market, I came across a big ol' pile of corn on the cob.  Without missing a beat, I bagged up a bunch of them and came home to celebrate one of my annual food traditions.... the first corn on the cob of the season!

One of the bug-a-boos about buying corn is that folks can't see what they're buying unless they pull down the husk.  What to do?  Instead of husking the corn and inviting the ire of the store manager, go by the "feel" of the ears, my dears.  Work your hands up and down the outside of the corn and try to assess the ripeness of the corn.  Ears of corn that are perfectly ripe have no space between the rows on the cob because the kernels are plump.  Another good piece of advice:  always prepare the corn on the cob the same day that you purchase it in order to experience the corn at peak flavor.  I believe it was that famous celebrity chef, Forrest Gump, who said, "Life is like an ear of corn... you never know what yer gonna git!"

Thoughts on the preparation of corn on the cob:

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