Saturday, August 11, 2012

Corn on the Cob, and Squash Blossom Pizzas

Saturday 21 July
This was our first chance at fresh local corn at the Farmers' Market.  So we got six, and had two as an appetizer for tonight's pizzas.
As an experiment, we nuked the two cobs, as Ken does it on Youtubeonly with our old microwave, we had to renuke for 2 extra minutes, for a total of ten minutes.  And with butter and salt, it tasted pretty good, though I think it cooks more evenly in boiling water.
We've done squash blossom pizzas beforebut this time just used fresh mozzarella, basil, and coarse salt.  Perfect.

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