4 ears fresh corn
4 tablespoons butterShuck fresh corn. Wrap each ear in wax paper.Microwave for 2 minutes per ear of corn. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy. I like to top mine with salt and butter, the magazine suggested a sprinkle of Parmesan cheese and lime juice.To keep them warm awhile, leave wrapped and cover with a kitchen towel :-).
Category Archives: sides
Stuart Brioza’s Mushrooms in Pickle-Brine Butter from food52.com
Maybe nobody told you that tossing pickle brine is just like tipping a perfectly good bottle of vinegar or fish sauce or Worcestershire down the drain. Maybe you never heard that you could cook with brine, not just use it as a bracing, salty slap to chase your sorrows. Or maybe you assumed that brine would always take over, setting its vinegar and salt and spice on top of everything else. You might even have slipped some pickle juice into potato salad or Bloody Marys, where blandness signals a crushing defeat.
1stick plus 1 tablespoon unsalted butter- 6tablespoons extra-virgin olive oil
- 3medium shallots, thinly sliced (1 1/2 cups)
- 3pounds mixed mushrooms, such as cremini, oyster, and stemmed shiitake, thickly sliced or quartered
- 3/4cup brine, strained from a jar of dill pickles
- Kosher salt
- Pepper
- In a very large skillet, melt 3 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat, swirling, until the butter is golden, about 2 minutes. Add 1/3 of the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add 1/3 of the mushrooms and cook, stirring occasionally, until tender and golden, 5 to 7 minutes. Add 1/3 of the pickle brine and cook until absorbed, about 1 minute. Transfer the mushrooms to a serving bowl and keep warm.
- Repeat the process 2 more times with the remaining butter, olive oil, mushrooms and pickle brine. Season the mushrooms with salt and pepper to taste and serve.
- Serves 6 to 8, but scales down well
Green Beans, Roasted Pepper and Potato Salad
- 8 ounces new potatoes of any color, or small fingerling potatoes
- 1/2 cup apple cider vinegar
- 1/4 cup kosher salt, plus more as needed
- 2 cups green beans, filet beans, wax beans or a mix
- 1 anchovy fillet
- Finely grated zest and juice of 1 lemon
- Finely grated zest and juice of 1 orange
- 1 small shallot, minced
- 1/4 cup parsley leaves, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 roasted red or yellow bell peppers, seeded, reserving any juice from roasting (see NOTE)
Place the potatoes in a medium saucepan; cover with cold water by 2 inches. Add the vinegar and salt; bring to a boil over medium-high heat. Cook until the potatoes are just tender, about 20 minutes, then transfer them to a colander to drain.
Meanwhile, fill a mixing bowl with ice cubes and water. Bring a separate pot of water to a boil over medium-high heat. Add a pinch of salt, then the green beans. Cook/blanch for a minute or two, just until the beans become bright green. Drain and immediately transfer to the ice-water bath to cool. Drain and pat dry.
Place the anchovy in a small bowl and mash it with the back of a fork. Add the citrus juices and zest, shallot, chopped parsley and oil; whisk to form an emulsified dressing.
Cut the still-warm potatoes into quarters and place in a serving bowl. Add the dressing and toss to coat.
Cut the roasted peppers into thin strips, about the same size as the green beans. Toss the green beans and peppers together, including any juice from the roasted peppers, then add to the potato mixture and toss to combine. Taste, and add salt as needed.
Serve at room temperature. Serves 6
NOTE: Roast bell peppers whole on an aluminum-foil-lined baking sheet at 350 degrees for 45 minutes to 1 hour. When cool enough to handle, discard the skin and seeds.
Adapted from “Root to Leaf,” by Steven Satterfield
Cheesy Scalloped Potato Casserole from the food network
- 2 tablespoons unsalted butter
- 1 medium onion minced
- 2 gloves garlic minced
- 1 tablespoon chopped fresh thyme
- 1 1/4 teaspoons table salt
- 1/4 teaspoon ground black pepper
- 2 1/2lbs russet potatoes peeled and sliced into about 1/8″ thick rounds
- 1 cup veggie broth
- 1 cup heavy cream
- 2 bay leaves
- 1 cup grated sharp cheddar cheese
- 1/2 cup parmesan cheese
- Preheat oven to 425F
- Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
- Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
- Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
- Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
- Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
- Transfer the mixture to an 8″x8″ baking dish and press into an even layer.
- Sprinkle the top evenly with cheese.
- Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
- Let cool 10 minutes before serving.
- Enjoy!
Roz’s Caprese Salad with Grape Tomatoes, Mozzarella & Basil
- 4 – 5 cups grape or cherry tomatoes, sliced in halves
- 1 lb fresh imported Italian mozzarella, cut into ¼ – ½” cubes
- ¼ cup extra virgin, first preseed Italian olive oil
- 1 Tbsp. balsamic vinegar (or red wine vinegar for a more mild flavor)
- 10 – 15 large fresh basil leaves (to taste)
- Italian sea salt to taste
- Freshly ground black pepper to taste
- Fresh Italian bread
- Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar.
- Tear the basil into large pieces and toss into the salad.
- Season to taste with sea salt and freshly ground black pepper.
- Serve immediately (can be refrigerated to serve a little bit later too).
- Serve with fresh, crusty Italian bread
Dante’s Potato Salad Recipe adapted from
“Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling,” by Joe Carroll and Nick Fauchald
¼ cup, plus 1 tablespoon, olive oil, divided
1 large Spanish onion, diced
4 pounds Yukon Gold or other waxy potatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons whole-grain mustard
¼ cup cider vinegar
Pinch of cayenne pepper
3 tablespoons finely chopped chives
1. In a large skillet over medium-low heat, warm 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until translucent and just tender, 8 to 10 minutes. You don’t want the onion to brown. Transfer the onion to a bowl and let cool.
2. In a large saucepan, cover the potatoes with water by 1 inch and season generously with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, 25 to 30 minutes. Drain the potatoes and transfer them to a cutting board.
3. While the potatoes are cooling, in a large mixing bowl, whisk together the mustard, vinegar and cayenne. Slowly whisk in the remaining ¼ cup of olive oil. Season with salt and pepper.
4. When the potatoes are cool enough to handle, cut them into ½-inch dice.
5. Toss the warm potatoes and reserved onions with the vinaigrette. Add the chives, season with salt and pepper, and toss again. Serve immediately or refrigerate for up to 1 day. Yield: 8 to 10 servings
Cucumber Salad with Sour Cream and Dill Dressing from Martha
- 1/2 cup reduced-fat sour cream
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons chopped fresh dill, plus more for garnish (optional)
- Coarse salt and ground pepper
- 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise
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In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
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Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.
Seared Lima Beans with Roasted Pumpkin Seed, Damaris Phillips
– 1/2 cup pepitas (hulled pumpkin seeds)
– 3 to 4 tablespoons coconut oil
– 16 ounces frozen large lima beans, thawed
– 5 small green onions, greens parts only, thinly sliced
– 1/2 bunch flat-leaf parsley, roughly chopped
– Zest of 1 lemon (about 1 tablespoon)
– Kosher salt
– 3 tablespoons lemon juice
1. Preheat the oven to 350 degrees F.
2. Spread out the pepitas on a baking sheet; transfer to the oven and roast until golden brown, 10 to 15 minutes, tossing halfway through. Let cool to room temperature, then grind the pepitas in a food processor to a coarse-milled consistency.
3. Heat a cast-iron skillet over medium heat. Add the coconut oil and heat until very hot, about 1 to 2 minutes. Add the lima beans and sear on one side until light golden brown, 3 minutes. Add the green onions, parsley, roasted pepitas and the lemon zest. Stir, and saute for 1 to 2 minutes. Turn off the heat and season with salt to taste.
4. Add the lemon juice, 1 tablespoon at a time, until the desired tanginess is reached. Serve right away or else the lima beans might never make it to the table!!!
asparagus-parmesan bake from margaret roach
- Asparagus, en
ough spears to line an oven-proof baking dish thickly, stem ends snapped off - Olive oil to coat pan, plus a drizzle for the top
- Chopped parsley (optional)
- 2 -3 eggs, beaten as if to scramble (more will be needed in a larger pan, fewer if a single-serving portion)
- Grated Parmesan cheese
- Preheat oven to 350 degrees F
- Lightly coat an ovenproof dish or baking pan with olive oil
- Wash and snap the woody ends off the asparagus
- Line the pan with the dried-off spears
- Layer chopped parsley to taste on top of spears-I did not use and do not think its needed
- Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; don’t swamp them
- Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired
- Bake until egg is almost firm
- Finish briefly under the broiler till golden
- To serve, cut between the spears, not across; I like a side of roast potatoes with mine
- note: added sliced roasted fingerling potatoes on top of potatoes, very good
onion crema from chefsteps.com
This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.
Preheat oven to 400F for about 45 minutes.
Don’t peel, drizzle with a little olive
Terry used 3 onions about the size of a baseball, then added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions.
Buzz until very smooth.
Depends on the texture you want.
This is such a good technique Terry’s going to try it with other vegetables.