Thursday, September 27, 2007
In search of Laurie Colwin's Corn Relish Recipe
Ok, faithful readers, I need your help! I know someone out there has Laurie Colwin's books, Home Cooking and More Home Cooking. Could someone, anyone, post or email me the recipe for the Blue Ribbon Corn Relish? Here on the farm with corn and peppers, longing to preserve, but I don't have my books with me. Many thanks, and I'll even send you a jar if you want one....
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2 comments:
You're still at the farm at UCSC? What an adventure! How did you wind up doing that? I knew a guy who did that program 20 years ago, and who ended up doing sustainable development consulting for the Brazilian government, of all things. I had brunch there back then, what fun.
What made you think "of course Heidipie would have those books?"
Cheers,
Heidipie
If you haven't received the recipe yet, here you go:
"Combine in a large pan or preserving pan; 6 cups uncooked corn; 1 large red pepper, diced; 1 green pepper, diced; about 1 to 1 1/2 cups dark brown sugar; 2 T kosher salt; 2 T dry mustard; 1 1/2 tsp ground celery seed ( or use celery salt and cut the amt. of salt); 1/4 tsp cayenne pepper (or use hot peppers to taste); 1 1/4 cups of cider vinegar. At the last moment you'll add 2 cups diced onions.
Remember that corn relish, like chutney, is friendly and hard to mess up. If you have no mustard, use something else: turmeric, garam masala, curry powder. Bring all this, except for onions, to a boil, then lower to a simmer. When the mixture begins to cook down, which takes about 15-20 min, add the onions. If you put them in at the last minute, they stay crunchy. Ladle into sterilized jars, seal w/ 2-piece lids, and stick jars in a boiling water bath up to their necks for about 15 minutes. "
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