"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, March 26, 2011

Texas Sauce For Corn On The Cob

Serves/Makes: 1 cup | Difficulty Level: 1 | Ready In: < 30 minutes

1/2 cup butter
1/2 cup whipping cream
1 cup grated cheese
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter in a double boiler. Add remaining ingredients. Cook over low heat, stirring until cheese is melted and mixture is well blended and hot.

Keep mixture warm so it will not get too thick. Add a small amount of milk if it thickens too much.

Roll hot cooked corn in sauce, turning until cob is coated.

NOTE: This sauce is also great served over broccoli, cauliflower, and other vegetables.

Goat-Cheese Sauce

Serves/Makes: 6 | Difficulty Level: 2 | Ready In: < 30 minutes
8 ounces fresh goat cheese
1 cup milk
2 cloves garlic, crushed
1 sprig rosemary
Salt and cayenne

Crumble goat cheese into mixing bowl. Place milk, garlic, and rosemary in a medium saucepan, and bring to a boil. Remove from heat and allow to sit, covered, for 15 minutes. Reboil mixture and strain milk onto crumbled cheese, whisking until completely smooth. Use additional milk or hot water to thin sauce if desired. Season with salt and cayenne.