And there was a burn ban going on. Even in the rainforest, for the first time in my life. This meant no campfires in the fire pits. Not only could we not sit around talking, poking the embers or stoking the fire, we couldn't grill a steak or plank a salmon. And it changed how we cooked our corn.



We are well into cob season! And I am very happy for it. As far as I am concerned you can't have too much of a good thing and corn on the cob is one of those things!

Always, always, and I mean always, everyone I know has an opinion (and as far as they are concerned it is not an opinion but truth) on the best way to cook corn.

Almost as often, it is the way their mom or dad cooked it. I once asked a Hawkeye (an Iowan) what they thought. The answer was just cook it.

So I used to cook my corn in a rolling boil until the steam smelled like corn. The time would vary from 2 minutes to 8. Unreliable, especially for consistency, though at the time my criteria was pretty simple. Cooked.

And I ran into a lot of 4 minute cookers. Meaning cook the cob for 4 minutes, no matter what, always. Where time is everything and their results are always the same (except they are not).

And then there are all the other options including, but not limited to, simmer the corn for 20 minutes, baking, grilling, in the husks or out. And the microwave method so you don't have to husk it.

This year I really wanted to compare my favorite "new" method against the "camping" method of pulling back the husk, add a ton of butter, a touch of salt, and wrapping it all back up and cover in foil. And then cook it sitting buried in the embers, until everything else was ready, hopefully getting some char and smoke flavor in.

Alas, no fire, so I could only "test" my (current) favorite way to cook corn on the cob on this camping trip.



This way is based on science and Cooks Illustrated. The method is to boil the water in the pot. Add a ton (maybe 3 tablespoons) of butter, turn off the heat, add the shucked corn and let it calmly cook, zen-like, for 10 minutes and up to 30!

"The key to the off-the-boiling method is the temperature zone (150 to 170 degrees), which allows the starches to cook without dissolving the pectin that gives the kernels their firmness and crunch."

For me the result in my mouth is, the perfect bite of corn, enveloped and swaddled in just the right amount of butter (not too much), with a perfect kernel release from the cob that is followed by a complex crunch and release of flavorful corn juices, effectively leaving the face with just the right amount of smile! Bliss as far as I am concerned.

I think I will have some more corn now.

And what you end up with is a pot of hot buttered water that is perfect for making corn chowder!

How do you cook your corn-on-the-cob? In a side-by-side test we found an answer.

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A friend made some wonderful corn chowder for her daughter and I was lucky enough to get a bowl! It is the best bowl of corn chowder I can remember ever tasting. It also reminded me of how wonderful the simplest core foods we have and how great they are and why I went hunting for Corn Soup Chowder recipes.

See the Corn Chowder Cheddar recipe here!

Just four ingredients to make this wonderful corny soup.

See the Sweet Corn Soup Recipe!

This is my current favorite way to cook corn on the cob based on science and enlightenment from Cooks Illustrated.

See the really simple way to cook Corn on the Cob!

The word "shakshuka" likely derives from Maghrebi Arabic, meaning "a mixture" or "a jumbled-up mess," which reflects the dish's rustic, one-pan nature.

Shakshuka is widely believed to have originated in North Africa, particularly Tunisia, during the Ottoman Empire period. In its early forms, the dish included eggs cooked in a spicy tomato and pepper sauce, sometimes with additions like merguez sausage or potatoes.

Traditionally made in a cast iron pan over the fire (perfect dish to make camping!), the dish came into being after the Columbian Exchange in the 16th century bringing the tomato to Tunisia.

Today it is one of the most popular dishes in North Africa and the Middle East. Variations abound. 

This dish is perfect for morning, noon and night! And don't forget the eggs!

See the Shakshuka Basics Recipe here!

Wonderful lightness, filling the mouth with the feel of the Arbequina olive, Desert Miracle from Atlas Olive Oils is a sweet oil, with a light, almost hidden burn in the back of the throat. Its Spanish character is present with a bit of fruitiness. Desert Miracle is a certified organic olive oil from Morocco.

From the pressing of the best Arbequina and Dahbia olives we get this golden olive oil verging to green, with a well-balanced taste, and complex profile. They are harvested at the end of September / beginning of October, just when the olives are changing colors from green to black, and are still rosy.

The fruitiness of ripe olives is clearly identifiable in the nose and mouth with a great diversity of secondary aromas, above all apple and banana. Desert Miracle Olive Oil also has hints of tomato, fennel and artichoke.

On the palette it reminds of almonds; its sweetness stands out a little, as well as its astringency which does not interfere with its profile.

The result is a very well-balanced and harmonious organic olive oil with a clear touch of characteristic sweetness.

Shop now for Desert Miracle Olive Oil here!

Smooth, red and ready! If you imagine how regional foods can be, Harissa is very much like that in Morocco. This is a wonderful representation of this "everyday" ingredient that adds spice and heat in a sweet way to almost any dish.

This one has just six ingredients - and no tomato: Bell Peppers, Chili Peppers, Olive OIl, Garlic, White Vinegar.

Shop now for Mina Spicy Moroccan Harissa!

Rehydrated paprika and cayenne peppers (28%), sunflower oil, onions, balsamic vinegar of modena (wine vinegar, cooked grape must), chipotle peppers (7%), garlic, sugar, salt, cumin, cinnamon, coriander, mixed spices, rose petals, acidity regulator: citric acid.

Shop now for Belazu Smoked Chilli Harissa here!

Just like Mina's red harissa, only a few ingredients are different. Green bell and chili peppers, instead of a red ones.

Some say it's tastier than the red, but you should try and decide for yourself.

Shop now for Mina Green Moroccan Harissa here!

Harissa is not one of those condiments that has only one authentic recipe. In fact, from town to town, region to region, it can vary from a little to a lot—from texture to ingredients and from hot to not so hot. Of all the harissas we have tried, this is the very best!

Here, in this jar, is Mehdi's mom's recipe. Authentic to his family, Mehdi strives to recreate Moroccan harissa as if it were made at home in his kitchen growing up.

Villa Jerada uses the finest ingredients from around the world, freshly ground and combined to make one of the freshest products we carry. All their attention to detail and the feeling of smooth heat make this Moroccan condiment a treat!

You forget how good one product is compared to others until you use a different one. And then it is like a slap on the forehead when you remember why we chose this one. We recently did that and really missed Mehdi's harissa.

Harissa is not one of those condiments that have only one authentic recipe.

Shop now for Villa Jerada Moroccan Harissa!

In college and after for many years I made every sauce dependent on a tube of tomato paste. And that's because the canned tomatoes I had were no good. Then when I found the good stuff I thought wow and I don't need the tube of paste anymore.

And now, after testing and tasting I am back to relying on this tube of tomato paste to make everything even better!

The process of making tomato paste involves simmering tomatoes for an extended period to remove the excess water and concentrate the flavors. Traditionally, tomato paste was sold in cans or glass jars.

In 1951, Ugo Mutti pioneered the packaging of putting the family's double-concentrated paste in tubes, which provided several advantages.

Packaging tomato paste in tubes offered convenience and practicality. Tubes were easier to handle and store compared to cans and glass jars. They also allowed for precise measurement and because the tube could be closed with a thimble sized cap it reduced the tomato concentrates exposure to the air allowing a longer life.

Though I use more than a thimble, this paste packs a wonderful punch!

Shop now for Tomato Paste in Tube Mutti!

It's a pretty fascinating spice. It has been in foods for thousands of years, it's mentioned multiple times in the Bible, it has been used for medicinal purposes, and, get this, it has been used for preserving bodies in the mummification process in Ancient Egypt. All this from a tiny, skinny seed.

Cumin (origin - Sumerian - gamun) comes from a flowering plant in the Apiaceae family, commonly known as the carrot family. Native from the Mediterranean to India, ours comes from Morocco and the same spice "shop" in the Agora of Casablanca, where our Saffron comes from. Kept handy like salt and pepper by the ancient Greeks, it is still part of the table setting in Morocco today.

Shop now for Essential Pantry Fresh Ground Cumin!

These hot peppers are air dried and hand-ground to create a nice pepper grind. Bigger than the powders you often see this gives the punch you are looking for.

Shop now for Hot Controne Pepper Flakes - Hand-Ground!

Moretti Bramata Coarse Yellow Polenta is a traditional Italian cornmeal that is coarsely ground to create a rustic texture. It is made from high-quality, non-GMO, stone-ground yellow corn and is commonly used in Italian cuisine to make various dishes such as polenta cakes, fries, and porridge.

This polenta is produced by the Moretti family, who have been milling corn since 1922. The corn is grown in the Po Valley, a region in northern Italy known for its fertile land, which produces some of the best corn in the country.

Moretti Bramata Coarse Yellow Polenta is versatile and can be cooked in many different ways. To prepare it, simply add the polenta to boiling water, stir continuously for about 40-45 minutes until it reaches a creamy consistency. You can then serve it as a side dish, topped with cheese, meat sauce, or vegetables.

This polenta is also gluten-free and contains no preservatives or artificial colors.

Shop now for Moretti Bramata Coarse Yellow Polenta!