Author Archives: TempInnKeeper

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com
Jun11

Fusion Veal Stew

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Fusion Veal Stew-(a little Italian, German, Greek, Vietnamese, & Mexican Influencing)

Serves 6

Fushion Veal

Now, don’t turn up your nose at this combination because it really tastes good and is pretty healthy as well.  Fusion is fun and often can yield wonderful results.  This is a yummy veal stew that I served over Vietnamese My-Tho Large Noodles (Wide Oriental Style) to save calories.  They are half the calories of normal noodles and were easy to prepare (noodles was the German/Vietnamese influence).  I used fresh cilantro,( I sort of always think Mexican for this green topping even though I know a lot of other nationalities use it for their culinary cuisine as well)  for the topping because I didn’t have fresh parsley and it turned out to be a nice tasty addition. The olives are the Greek or Italian influence.  So, here’s the recipe for you brave and adventuresome readers:

 

Ingredients for the stew:

  1. 2 Lbs. lean veal stew meat (I found some very well priced at Atkinsons’)
  2. Flour for dredging
  3. S&P to taste and to add to the flour for the dredging
  4. 1/4 C. olive oil
  5. 1-2 Cloves garlic-chopped
  6. 1 Small onion, sliced
  7. 2/3 Tsp. dried rosemary or twice that amount of fresh
  8. 1/2 C. dry white wine (I used white vermouth)
  9. 1 Tblsp. tomato paste
  10. 1 C. or more of  hot chicken stock
  11. 12 pitted black ripe olives, sliced
  12. Chopped parsley or cilantro

 

Directions for the stew:

  1. Pre-heat oven to 300
  2. Dredge the veal with the flour, S&P
  3. In a heavy oven proof skillet, over medium high heat, bring the olive oil to a light sizzle.  Add the veal to it and brown well over medium heat (about 5 minutes). Then add the onion and garlic and cook 3 minutes more stirring often.
  4. Add the rosemary, wine, tomato paste and the hot chicken stock so that the veal is totally covered with the liquid.
  5. Cover and bake two hours.  After one hour peek in to see that there is enough liquid and if not, add more wine and chicken stock.
  6. After 2 hours add the sliced olives and bake half hour more.
  7. Sprinkle parsley or cilantro over before serving.

rice noodles fusion veal

Directions for the My-Tho Wide Large Noodles:

  1. Place the amount of the dry noodles you wish to serve in a tall container (I used a juice container that would safely hold boiling water).
  2. About 5-10 minutes before you will be serving the veal, pour BOILING water over the noodles and stir every minute or so.  Keep tasting because you don’t want the noodles to get mushy. When they are firm but just right to eat (5- 10 minutes) drain them in a colander and run cold water over them so as to stop their cooking.  Put them back in the container and add some olive oil.  Stir well.
  3. They won’t be really hot but when you put the stew on top, you won’t notice the difference except that they will be half the calories of regular noodles.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

@ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jun9

Cupcakes, Nice and Easy

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cupcakes 2cupcakes

Cupcakes-Coconut, Almond,  Chocolate, Lemon-The Easy Way

Makes 18-24 cupcakes

This is a super simple recipe that results in very light and rich tasting cupcakes.  They way you want them to taste is up to you—————-

Ingredients:

  1. 4 eggs
  2. 2/3 C. white sugar
  3. Dash of almond or vanilla extract or lemon zest  (optional)
  4. 1 ¼ C. all-purpose flour
  5. 1 Tsp. baking powder
  6. 3/4 C. total of the following 3 condiments—combination and amount to equal 3/4 C. wished for chosen by you (ie, it could be solely 3/4 C. coconut; or 1/4 C. coconut and 1/2 C. almonds; so-on-for the light flavor, don’t over dose):
    1. Shredded coconut
    2. Chopped or slivered almonds
    3. Chocolate chips
  7. 8 Tblsp. unsalted butter, melted

Directions:

  1. Combine the 4 eggs, sugar and optional extracts and beat for about 5 minutes until mixture is very thick, pale and forms a ribbon.
  2. Sift the flour with the baking powder .
  3. In the egg mixture, fold in some of the flour mixture and then some of your condiment selection and continue doing that till all folded in.  Lastly, fold in the melted butter.  Fold in well till you can’t see the butter any longer.
  4. Put the dough in the refrigerator for 25 minutes.  By that time, the mixture should be quite thick.
  5. When you’ve put the dough in the refrigerator, pre-heat the oven to 450. As well, spray your muffin pans or line them with paper cupcake liners.  I really like the latter.
  6. After 25 minutes take your mixture out of the refrigerator and scoop the dough out to fill the muffin pans/or liners till each is filled about 3/4 of the way full.
  7. Place on the middle rack in the 450 degree oven and bake for 5 minutes.  Turn the heat down to 400 and bake for 5-7 minutes longer or until the tops are golden brown and a toothpick will come out clear.
  8. Let cool at least 10 minutes before serving.
  9. Try not to eat them all at one sitting.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Jun9

Florentine Crusted Quiche

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crustless quiche

crustless missing one piece

Florentine Crusted Quiche

Serves 6

 

It’s nice to enjoy a really tasty quiche that you know is totally healthy for you as well as light caloric wise.  Thinking about this crust, which is made with spinach, chard, or any of that similar green leafy veggie, Catherine de Medici of the early 16th Century comes to mind.  She was an amazing woman for her time and age and still today would be.  When she became queen of France, she so loved her spinach that she insisted it be served for every one of her meals.   Catherine originally haled from Florence, Italy and therefore, her many spinach dishes created and made with spinach by her French chefs were named Florentine.   So full circle here—you can see why I’ve named this quiche Florentine Crusted Quiche.

Crust Ingredients:

  1.  2 Tblsp. Olive Oil
  2. 1/2 Onion sliced very thin
  3. 1 ½ C. thinly sliced mushrooms
  4. 1 C. washed and packed chopped spinach, chard or any other green that suits your fancy
  5. 1/2 Tsp. salt and black pepper
  6. 2 Tblsp. cornmeal
  7. 2 Tblsp. water

Filling Ingredients:

  1. 6 eggs
  2. 1/2 C. milk or half-half or cream—can be fat-free—up to you.  Of course, the richer the yummier
  3. 1/4 Tsp. salt and black pepper
  4. 1/4 Tsp. nutmeg or another of your favorite spice to accommodate your cheese choice
  5. 3/4 C. of your favorite shredded cheese
  6. 3/4 C. diced ham or bacon bits or whatever suits your fancy (optional)

Directions:

General Initial Directions:

  1. Pre-heat the oven to 350.   Place one rack in the middle position.
  2. Oil or spray a 9-inch cooking dish that will accommodate a quiche.

Crust Directions:

  1. In a large skillet heat the olive oil and then add the onion stirring till nice it is brown and glossy (about 3-4 minutes); then add the mushrooms and stir them until well moistened and browned  (about 5 minutes); then add your greens and S&P and cook till the greens are nicely wilted; then add the cornmeal and water and stir till the total mixture is well blended.
  2. 2.       Press the above on the bottom and up the sides of your prepped cooking dish.

Filling Directions:

  1. Beat eggs, cream and S&P thoroughly.
  2. Fold in cheese and diced ham or bacon.
  3. Pour filling into your prepared dish.

Very Final Directions:

  1. Place the quiche on the middle rack in the oven for about 1 hour.  Test the middle for it being done with a toothpick or fine knife for it to come out clear.
  2. Let the quiche sit for 10-15 minutes before serving.

 

 

 

Jun5

Huevos en Avocados

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Huevos en Avocados

avocados y huevos Up To You To Determine The Amounts To Serve

Well priced avocados still are bountiful at Atkinsons’.  They are a nice large size and delicious tasting so here’s another easy and yummy recipe for anytime really—but of course perfect for breakfast.  I serve this with warm tortillas, but a crusty baguette or toasted English muffin would also make a nice accompaniment.

Ingredients:

  1.  Avocados— as many as you wish
  2. Eggs—as many as you wish
  3. Diced cooked ham or bacon (of you can fry the bacon stove top while your dish is in the oven and sprinkle the bits over the avocados when they are done) (optional)
  4. Chopped green onions—the whole thing
  5. Fresh cracked black pepper (optional)
  6. Paprika and/or Chili powder (optional)
  7. Mexican shredded cheese (optional)
  8. Salsa (optional)

Directions:

  1. Pre-heat oven to 425
  2. Line your desired baking dish that you will be using with aluminum foil.
  3. Cut the avocados in half, length wise.  If there is not enough of a dip in the avocado to hold an egg, take some of the flesh out so that you’ll have a nice dip.
  4. Place the avocados in the dish and place a cracked egg in each.  Some of the white may run over, but that’s OK.
  5. Top the avocado and the inserted egg with your options listed in the ingredients. You might think of even more options, such as sour cream, etc.
  6. Place the dish in the oven for 20 minutes.  You can see if you like the results at 15 minutes, but mine is perfect in 20 minutes.

Buen appétit!!!!

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jun5

Strawberry-Nut Quick Bread

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strawberry nut quick bread

Strawberry-Nut Quick Bread

Makes one 9 X 5 Loaf

I found some very sweet and tasty California strawberries at the Ketchum Atkinsons’ store at a nice price- under $2 for a 1 lb. Clamshell.  So, I of course ate some fresh but the thought of making this very tasty quick moist bread came to mind, so I did create a half a loaf, just for me.  With some whipped cream cheese as a topping, it was delicious.  Of course, I wanted to share this easy recipe so here it is.

Ingredients:

  1. 2 eggs
  2. 1 C. sugar
  3. 1/2 C. oil
  4. 1 ½ C. all-purpose flour
  5. 1 Tsp. baking soda
  6. 2 Tsp. cinnamon
  7. 1/2 Tsp. salt
  8. 1 ½ C. of your favorite chopped nuts
  9. 10 Oz. sliced strawberries –fresh preferably but they can be frozen

Directions:

  1. Pre-heat the oven to 350 and oil well a 9 X 5 X 3 loaf pan.  I also sprinkled some sugar on the bottom.
  2. Beat eggs, sugar and oil until well combined.
  3. Mix together well the flour, soda, cinnamon and salt.  I use my whip for this.
  4. Beat or mix all until well blended.  Batter will be thick.
  5. Add the berries and chopped nuts.
  6. Spread the batter in the pan and bake on the middle rack for 55 to 65 minutes.  For half a loaf, I used the same sized pan so the break turned out a bit less thick and it baked in about 40-45 minutes.
  7. Let cool in pan for about 10 minutes and remove to a wire rack. 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jun4

Guacamole with Toronja (grapefruit)

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Guacamole w. grapefuit

Toronja (grapefruit) Guacamole with Oven Baked Tortilla Chips

Serves 4-6

2 for 4—that is at Atkinsons’ Market in Ketchum, ID. I bought 2 delicious large avocados for $4.  They come from Mexico and truly are so tasty and sweet, it’s hard to believe that they arrived here in that condition.  YUM!! So, here’s a new twist to the ole’ guacamole and I think that it’s really good to eat with chips, or as a veggie wrap or with fish tacos. You can store the guacamole in the refrigerator for several days but here’s a tip: forget the old tradition of putting the pit in the avocado to keep it from turning brown.  What makes the avocado turn is oxygen (air).  So, if you wrap it thoroughly in wrap or in a container so that NO AIR can reach it, it’ll stay green.   As well, I’ve included an easy way of making your own tortilla chips.  Buenos apetito!!!

Ingredients:

  1. 2 large ripe avocados or 4 small ripe avocados
  2. 1 medium grapefruit—I used a ruby one
  3. 1 small onion, diced
  4. 1 jalapeno, seeds taken out and minced
  5. 1/4 C. chopped fresh cilantro
  6. 1/4 Tsp. salt
  7. A bit of diced garlic and a splash of lime if you wish

Directions and put the following ingredients in a medium size bowl:

  1. I processed the onion and jalapeno into dice chop. But you can hand dice as well.
  2. Cut the grapefruit crosswise; serrate and cut out and drop the individual sections over the bowl—so as to catch the juice as well.  Remove whatever seeds fall in.
  3. Cut the avocados in half, length wise; remove the pits; remove the flesh and put in bowl.  You can do this with a spoon but I cut the flesh criss-cross wise and scoop it out that way.
  4. Add the chopped cilantro and salt.
  5. Mash it all with a potato masher or a fork.
  6. Serve it immediately or store in refrigerator till ready to serve. I think that it gets better when refrigerated for a bit.

Oven Baked Tortilla Chips

 

 Ingredients:

  1. 12 corn tortillas—white or yellow
  2. 1-2 Tbsp. safflower or other like kind oil (can be optional)
  3. Fine or Sea Salt to taste (optional)

Directions:

  1. Brush BOTH sides of the tortillas with the oil.
  2. Stack the tortillas and cut the pile into sixths or whatever size you wish for your chips.
  3. Spread the chips in one layer out on parchment lined cookie sheets and season with salt to taste.
  4. Bake until golden brown and crisp for 12-15 minutes.  Rotate the sheets half way through this time period.
  5. Place on a paper towel to drain and then store in a paper bag.
  6. You can also bake the chips without any oil.  They just might not be quite as tasty, but certainly will contain fewer calories.
  7. And of course, you can go the full route, and deep fry them.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

(Guacamole Recipe inspired by Garden Betty)

May5

Bouillabaisse–Quick and Delicious

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quick bouillabaisseBouillabaisse-Quick and Delicious

Serves 4

 

 

 

 

OK—if you don’t like sea food, don’t even bother looking at this recipe. But if you do—well, here’s an uncomplicated (don’t let the 20 listed ingredients scare you) and delicious way to make what many consider the Cadillac of fish stews. There are so many different versions and recipes for an original and good bouillabaisse; many take hours and a huge amount of various ingredients to make. However, the following recipe results in my opinion in a delicious dish that is not complicated, particularly if you can procure all of the few ingredients that I have mentioned. Please know that you can use fresh or dried seasonings but if you use the fresh variety, it’ll take twice as much of the recipe’s called upon amount as it calls for the dried variety. Fish wise, this dish can be a bit pricey to make if you get fresh non-farmed fish from the fish monger, however if you get the frozen variety (and some of it is wild caught) it can be a lot less expensive. So, here’s a dish that you can make fast, fast for guests, for your family or just for your lonesome and then have some delicious left-over’s.

Ingredients:

  1. 1-2 Tblsp. olive oil
  2. 1 medium yellow onion peeled and cut into eighths or if you wish, rough chopped by hand or food processor.
  3. 3 large peeled garlic cloves, rough chopped either by hand or in a food processor along with the onions.
  4. 2 celery stalks fine chopped by hand or food processor along with ingredient # 1 and #2.
  5. One 15-oz. can of whole tomatoes rough chopped if you want bigger chunks or even a can of commercially chopped tomatoes. Whatever, be sure to save the liquid to include in the recipe.
  6. 1-2 ears of unshucked corn, priorly soaked in water for about 1/2 hour and then microwaved for 2 minutes (for each ear) and then shucked and kernels cut off cob. Now you can use frozen corn or even rinsed canned corn. (optional)
  7. 3-5 baby red or white potatoes—cut in 2 inch pieces. (optional)
  8. 2 -8-oz bottles of clam juice and/ or seafood stock or a combination of both and actually you may want a bit more if you want a “thinner” potage.
  9. 2 Tsp. ground fennel
  10. 1/2- 3/4 Tsp. ground thyme
  11. 1-2 Tsp. dried parsley
  12. 1 Bay Leaf
  13. 1/2- 3/4 Tsp. dry basil
  14. 1/4 to 1/2 Tsp. Saffron powder
  15. S&P to taste
  16. 8-oz. combination of monkfish, swordfish, halibut, snapper or sea bass cut into large pieces.
  17. 8-oz. clean squid bodies, cut into rings and threads cut in large sections when unfrozen. (I found fresh frozen squid and they were delicious.)
  18. 10 to 15 whole unfrozen cooked medium sized or could even be small deveined shrimp with or without tail on. Sometimes I think it’s fun to present a dish which people have to actually participate in, ie, taking the shrimp tail off. And actually, some people like to munch on the tail.
  19. For last minute topping, freshly chopped parsley or even cilantro.
  20. Crusty French Bread to dip into your fish stew. If you wish, you could broil the bread spread with a bit of butter or olive oil and garlic.

 

easy bouillaibaisse

Directions:

  1. If your fish, squid and shrimp are frozen, unfreeze them per package instructions.
  2. In a large deep pot heat the 1-2 Tbslp. olive oil over medium heat. Then add the garlic, onion and celery and sauté till they are soft and slightly golden (about 5 minutes.)
  3. Then add ingredients # 5 to # 15. Also add in the potatoes if you are using them. Stir well and bring to a slow boil. Place a top on the pot, turn the heat down to medium and simmer with a top on for 30 minutes.
  4. Add the cut fish when the sauce is ready and cook covered for an additional 5 minutes or till the fish is fork ready.
  5. For your very last minute or two of cooking over medium heat and with a top on, add the squid and shrimp and the optional corn.
  6. You can top this all, when serving, with additional freshly chopped parsley or even cilantro.
  7. And don’t forget the crusty French bread and wine, like a rose(accent over the e).

 

May1

Baked Egg Yolk Nests

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Baked Egg Yolk Nests

Baked Egg Yolk Nests

Recipe below serves 2 or 4—depending on many eggs each individual wishes to have.

This is a fun and actually splashy looking dish to serve your family or guests for a little special breakfast or brunch.  It’s also very tasty and easy to make. So, give it a try.

Ingredients:

  1. 4 eggs divided—whites in a medium sized bowl and yolks saved whole in the broken shell
  2. 1/4 C. or more grated Parmesan  or Pecorino-Romano
  3. 1/4 C. or more chopped chives
  4. 1/4 C. or more diced bacon, ham or pancetta
  5. S & P to taste

Directions:

  1. Pre-heat oven to 450.
  2. Line a cookie or other baking sheet with parchment paper.
  3. Whip whites until stiff peaks form.
  4. Fold into whites the grated cheese, chives and diced bacon,ham or pancetta
  5. Divide the egg whites as evenly as possible and spoon in mounds on prepared baking sheet.
  6. Make a deep well in each of the white mounds.
  7. Bake in pre-heated oven for 3 minutes.
  8. Then add your yolks in each mound and top with S&P to taste.
  9. Bake yolks will firm—from 3 to 4 minutes.
  10. Serve with muffins and some other kind of yummy bread and a side of fresh fruit.
  11. Bon Appétit.
Apr30

Marmalade Drop Cookies–Quick, Easy and Yummy

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marmalade drops with almonds and powder sugarmarmalade drop cookies

Marmalade Drop Cookies

24 cookies

Here is an easy and yummy cookie to make for your family and friends.  They also look pretty.

Ingredients:

  1. 1/2 C. unsalted butter (1 cube), softened
  2. 1/4 C. sugar
  3. 3 Tblsp. sugar on a plate for dipping the dough
  4. 1 egg yolk, beaten with the following:
    1. 1 Tblsp. lemon juice
    2. 1 Tsp. grated lemon peel
    3. 1 Tsp. vanilla extract
    4. 1/4 Tsp. almond extract
  5. 1 C. plus 1 Tblsp. flour

Directions:

  1. Preheat oven to 325.
  2. Place parchment paper on a cookie sheet
  3. Beat  softened butter and 1/4 C. sugar with electric beater and when smooth, add the egg yolk mixture.
  4. In a medium sized bowl, place the flour and then mix the butter mixture into it until a smooth dough forms.
  5. Form the dough into about 24 small balls and roll in the plated sugar before placing them on the parchment paper lined cookie sheet.  Lastly, make an indentation in each ball with your finger or thumb.
  6. Place on middle oven rack and bake until tops are lightly golden, about 24 minutes.
  7. Cool on cookie sheet for about 5 minutes before removing to a platter.
  8. Place some marmalade or jam of your choice in each indentation. If you wish, you can further decorate with some powdered sugar and sliced almonds.
Apr29

One Very Easy and Healthy Complete Chicken Casserole

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breasts ready for oven corn unshucked and breasts dish ready to eat plated

One Very Easy and Healthy Complete Chicken Casserole

Serves 4

Very often I don’t have any specific plan or recipe in mind however one always seems to pop up.  Atkinsons’ had some very delicious looking and well priced whole (with bone and skin) chicken breasts which I had bought. That was my main ingredient.  I also had bought some fresh California corn (2 ears for $1), fresh organic red chard and for an additional side goodie, some huge CA artichokes (2 for $5).  At home I had some garlic heads, yellow onions, and one red and one white new potato.  So, there you go————I took out my 13 X 9 Pyrex dish and below is what I came up with.  I made it just for myself, but it’s a nice complete dinner for 4 and I envision a busy mother or dad being very happy to make something so healthy but yet so easy for the family—or even for guests because it did look very pretty.   Also, it’s a fun dish to eat because part of it entails just using your hands.  Be sure to have some extra bowls set on your table for discarding the artichoke leaves and corn husks.

 

Ingredients:

  1. 2 large whole chicken breasts, with skin and bone—rinsed and pat dried
  2. 1 large bunch of red or white chard, washed and rough chopped
  3. 1 large yellow onion, peeled and sliced
  4. 2 or 3 large new potatoes, thick sliced
  5. Olive oil and/or olive oil spray
  6. Fresh ground pepper to taste and salt if you wish
  7. Several generous squirts of one of your favorite hot sauce—I used a hot mango sauce
  8. 1 C. vegetable or vegetarian broth
  9. 4 whole heads of garlic
  10. 2 ears of corn, soft end slightly cut off, left in most of its shucking and soaked in water for 10 to 15 minutes.

Directions:

  1. Pre-heat the oven to 375.
  2. Spray your 13 X 9 Pyrex dish with olive oil and layer first with the onion slices, then the potatoes, and last the chopped chard.  Sprinkle some hot sauce over it and then pour the broth over it all. Then place one chicken breast at each end—on top of the greens, etc.  Sprinkle the chicken with fresh ground pepper/salt and some more of your favorite hot sauce and place the whole garlic heads at each corner.
  3. Put the dish on the middle rack in your preheated oven for 30 minutes.
  4. After the initial 30 minutes, take the dish out, turn the oven down to 350, and place the two un-husked presoaked corn ears in the middle of the dish.
  5. Cook for half-hour more and everything should be done just perfectly.
  6. Take the corn out with gloved hands and remove the husks.  Break each ear into two and place back on top of your dish.  If you wish place a small pad of butter on each corn ear.
  7. As I said, I served this with a side of artichoke.
  8. As always, bon appetit