Today was another busy day!
Richie and I started out early this morning with processing the 200+ ears of corn that Janet and I picked at the Wedam’s place last night.
Well, we found out today that the economics of blanching and freezing corn for the winter just doesn’t pan out. Unless you have a commercial machine for the job, it would be most time and cost effective to simply enjoy your corn on the cob in season. We bought our corn 10 for 1$. Of course that is a heck of a deal, but for what you get in the end (200 ears=16 quart bags) you’re almost better off buying canned corn and saving yourself a whole day! (If you can’t live without corn!)
We were a little disappointed with what we thought was going to be a great idea. Much of the corn was wasted on the cob because diameter of the cutter is too wide. Maybe if our ears of corn had been the like the big giant hybrid commercial type, this wouldn’t have been as much of an issue. The drill was so heavy that I had to let it rest on the side of the box the cut corn dropped into. Richie held the corn cutter as tightly as he could to shrink the diameter of the cutter.
Let’s just say Richie and I were a little sticky and a little tired and (just a little) thankful it was finally all over when that last blessed ear of corn passed though the cutter.
After the corn was done, I got busy in the kitchen making french bread, brownies and lasagna. Very pleased with the results of the french bread recipe I tried from All Recipes:
6 c. flour
4 ½ tsp yeast
1 ½ tsp salt
2 c. warm water (110degrees)
1. Combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack
I also tried a new brownie recipe. I love that the ingredients are easy and it tastes just like the boxed kind.:-) This post is getting long, so I will give you the link the to recipe instead of copying the it to the blog.
Until next time!