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     We’re cooking recipes that we’ve written and created, and/or recipes that we’ve read and executed, they are all here. This website simply states, “we’ve made it and tried it!” My many requests for ‘what was that thing you made….” are numerous. Now I’m documenting it here. Hopefully you will find what you need, if not email  me, and I can see if I know or can recommend where to find it or offer a recipe! Cook on!  

     My wife, Jessica, has been an aspiring chef since her college years and I have been the contented taster and assistant for all these years we've been happily married.  Her idol, the late Julia Child, passed in 2004.   Our habit of photographing and documenting our culinary creations is unintentionally based on the work of Julia and her husband, Paul. The primary chefs we revere are Jamie Oliver, Mario Batali, Scott Conant, Rick Bayless, Bobby Flay, Anthony Bourdain, Rachel Ray, Paula Dean, Michael Chiarello, Guy Fieri, Alton Brown and, of course, Jessica.

       Of late we've focused our attentions on eliminating as much processed food as we can to the extent that the FDA will allow, and further if we can (just try getting the animal parts for a Haggis) as inspired by the documentary, Food, Inc.  We're more than willing to consume our own eggs, poultry, butter, cheese, meat jerky, yogurt and just about any other product we can produce or acquire without pasteurization or chemical preservatives.  We absolutely detest partially hydrogenated anything, processed corn or generally any ingredient that wasn't grown or raised.  If it does not occur in nature, we prefer not to eat it or serve it.  Additionally, we try to be very conscious of excessive salt and sugar in the foods we eat as well as the pesticides used. 

     Enjoy your stay and thank you for visiting.  Every effort has been made to give credit where credit is due but do let us know if we missed something.  If you have any questions or if you catch a speeling error, drop us a line at cookedthat@gmail.com, we'd love to hear from you. Send us your suggestions and comments, please.

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     "I'm going to break one of the rules of the trade here.  I'm going to tell you some the secrets of improvisation.  Just remember - it's always a good idea to follow the directions the first time you try a recipe.  But from then on, you're on your own." - James Beard

     
     "The secret of good cooking is first  having a love of it. If you are convinced that cooking is drudgery you're never going to be any good at it. You might as well warm up something frozen." - James Beard

Entries in Whipping Cream (1)

Sunday
Jan012012

Parmesan Creamed Corn

DateSunday, January 1, 2012 | AuthorEddy Cameron

This was a HUGE hit with our Thanksgiving dinner, provided here in it's entirety from BigOven.com


http://www.bigoven.com/recipe/183715/Parmesan-Creamed-Corn

The recipe is presented without resizing, providing 6 servings

A savory, creamy and rich dish that is perfect for holiday meals. A crusty cheesy top resembles the crust of french onion soup.  It is a family favorite for us. Simple to make and it travels well.

Ingredients:

  • 20 bag frozen corn (keep frozen)
  • 1/2 cup whipping Cream
  • 1/2 cup Whole Milk
  • 1/2 teaspoon salt
  • 1 tablespoon Sugar
  • dash cayenne pepper
  • 2 tablespoons butter
  • 1 tablespoon Flour
  • 3/4 cup parmesan cheese


Preparation:
Combine first 6 ingredients in saucepan (use frozen corn, not defrosted or canned). Simmer 5 minutes until kernels separate. 

In a separate pan, melt butter and add flour to make a roux. Once browned, add to corn mixture. Boil 2 minutes. Stir until thickened. Mix in 1/4 Cup of parmesan cheese and remove from heat. 

Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly. 

If you are taking the dish to a get together, refrigerate after removing from heat, reheat in the oven and finish with parmesan when heated through.

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