This recipe is courtesy of Ina Garten.
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Found this recipe in a 2010 Food & Wine Cookbook and my Mother-Daughter book club loved it at a quarterly pot luck dinner where we caught up on our families’ activities. Can’t believe we’ve been together for almost 15 years.
The recipe is from David Chang’s Manhattan restaurant Momofuku Ssam Bar.
2 tablespoons vegetable oil
1/2 cup Rice Krispies or other puffed rice cereal
1/4 teaspoon togarashi (Asian spice sesame seed mix) or cayenne pepper (I used cayenne, but I’d use a little less next time)
1/4 cup Asian fish sauce
2 tablespoons water
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 small garlic clove, minced
1 small red chile, minced
1/4 cup chopped cilantro (I omitted)
2 tablespoons chopped mint
4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise
HOW TO MAKE THIS RECIPE:
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and cayenne and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away. NOTE: We ate room temp, but hot I think would be even better.
Over the next few days, I’ll post some recent recipes I used when I threw myself a dinner/birthday party. The highlights were the sangria and the cake, made by baker extraordinaire Hanna S. Hanna’s cake – a recipe she got from Food 52 – a wonderful food blog reposted here – was simply amazing. Definitely recommend making more than one – double it for sure.
Author Notes: This flourless cake is moist and nutty, with a hint of coconut. It’s perfect for a dinner party and even better for breakfast the next morning. Makes one 9-inch cake
- 3/4cup butter
- 1cup sugar
- 1/2cup milk
- 1teaspoon vanilla
- 1 1/2cups almond meal
- 1/2cup coconut flour
- 2teaspoons baking powder
- Preheat your oven to 350° F. Grease a 9-inch round cake pan and line the bottom with parchment.
- Cream together the butter and sugar until light and fluffy. Add the eggs (one at a time), mixing until incorporated. Add milk and vanilla and beat until incorporated.
- In a separate bowl, whisk together the almond meal, coconut flour, and baking powder. Add the dry ingredients to the wet and mix thoroughly.
- Pour the batter into your prepared pan and bake for 35 to 40 minutes. The cake should be golden brown and starting to pull away from the sides.
- Let the cake cool in the pan for 10 minutes or so. Once cool (in the pan or out of the pan, either works), chill the cake in the refrigerator. It is VERY moist and needs to chill slightly to firm up.
Tags: almond cake, cake, dessert, gluten-free, sweets
Toe May Toe
Too May Toe
Two May tow
Tow May Tow
So red so orange so yellow
Agreeable, but in winter your skin slowly turns to rubber
Your flesh is barely tasty.
Without your sweet pungent bite
My soft lips can bite and kiss.
I miss you when the seasons change.
What dish can I make with you this summer?
Start it in the morning and eat it for dinner at night – what could be easier? This slow cooker recipe adapted from Cooking Light can be made for vegetarians or consumed by carnivores as well. It takes only 10 – 15 minutes to prepare and 8 + hours to cook.
6 c. chicken stock
1 1/2 c. chopped onion
1 c. diced carrot
1 c. diced celery (may be omitted)
5 cloves garlic, chopped
2 tsp. dried thyme
1 bay leaf
12 oz. Great Northern white beans
4 c. kale
2 T. tomato paste
1/2 tsp. kosher salt
1 c. turkey sausage crumbles (such as Jimmy Dean) – omit if going vegetarian. Any type of sausage may be used, including small meat balls. You could also add small shrimp as a variation.
2 T. lemon juice
1 oz. grated Parmesan or other grated cheese as desired
1. Place first 8 ingredients in a slow cooker. Cover and cook on low for 8 hours until beans are soft.
2. Remove bay leaf. Stir in kale, tomato paste, salt, and turkey crumbles or other option, if using. If it’s too thick add a little water. Cover and cook on high for 30 additional minutes. Stir in lemon juice.
Divide soup into bowls, top with cheese.
While visiting Cape Town, South Africa may not be in your immediate future, save this place as a must-go if you do go. Make a reservation well in advance because it’s a hot ticket, hotter than I knew when I booked it in October for a December visit. While scouring various blogs and reviews of places to go while there, I stumbled on Pot Luck Club and based on reviews and descriptions, I made a reservation. The very next weekend it happened to be featured in a New York Times magazine story. When we did go, the cabbie who dropped us off was adament that the only way we could have gotten in, was due to a cancellation — “but President Obama ate there!” he reminded me. Well we did, too. It’s a small place – seats about 50 people – and is on the sixth floor of a place called the Silo of the Old Biscuit Mill in an area known as Woodstock. Opened by renowned chef Luke Dale-Roberts, and presided over by the head chef Wesley Randles, pot luck is a fun place to eat in cool surroundings. Dinner is in two sittings and features a selection of tapas from five taste groups – sweet, salty, sour, umami, and bitter – and under each “taste” are a number of selections from which to choose and share at the table. The night we went standouts included fish tacos; wok fried eggs with miso bean sprouts and pickled mushrooms; prawn salad; and a selection of South African cheeses.
it turned out to be our lucky day!
Last night we went with friends to the Takoma Park, MD outpost known as Republic. Due to the noise in the main dining area, we nearly left. But I am so glad we stayed because once we were seated in the back room our amazement at the wonderful food began. Oysters from Ugly, MD and Old Black Salt, VA arrived and half were sweet and half were salty pleasing everyone at the table. Next were a variety of appetizers, sides, and entrees that the four of us shared. The standout for me was the smoked paprika cauliflower, though since everything was pretty much absolutely wonderful, it’s difficult to say what was best. The arugula salad featured roasted pumpkin seeds and bits of winter squash topped off with tangy white cheese resembling feta. The ample sides dishes included the forementioned fried cauliflower with the smoked papricka, lemon and a smidgen of parmesan that didn’t overwhelm it. The mushroom fondue was swimming in a shallow pool of marsala and tarragon and delightful. When I got to the quinoa risotto on a bed of carrot safron puree I was stunned by the various textures and tastes that filled every bite due to the addition of mascarpone, crimini mushrooms and pearl onions. The char cooked so that the skin was crispy and the fish tender sat on top of braised red cabbage with smoked bacon, fingerling potatos and a soubise that blended these various flaovers ina way that made me admire the chef who created it. Go to Republic – so worth the somewhat high prices.