Grilled Corn Salad Plus MVK’s *Like* of the Week

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This is one of my most favorite times of the year. I come home from the farmer’s market with my bags overflowing with greens, squashes, cucumbers, herbs, and onions. Fresh peaches and berries are finally available, too. Dinners are made up of lots of vegetable dishes, trying different recipes and ways to bring new life to an old favorite. Soon it will be corn season and this year I have a delicious recipe for you to try.

A couple of years back, I saw a recipe that called for adding a spritz of fresh lime juice and some chopped cilantro along with the usual butter to an ear of corn. I love fresh corn, but to be honest, it’s not the easiest thing in the world to eat, and plus it gets caught in my teeth. But I love it and will never stop eating it. When I picked up a couple of ears at the store, I recently thought about taking that recipe, changing it up a little bit, and turning it into a salad! And instead of boiling the corn, roasting it on the grill.

This is another one of my recipes that has no measurements, just fix it to your own palate. I like this dish when it is barely warm; the butter and lime juice melded with the cilantro gives a little sweet sour flavor. If you don’t have fresh corn, you can skip the grilling step and warm the corn on the stove and make the salad that way, but roasting the corn gives it an earthy taste that is to die for.

And you can get in the driver’s seat and use this as a base for a grain or bean salad, or add some grilled diced zucchini or summer squash. Peas? Yup, those would be good too. Meat lovers, this goes great with steak, pork, and chicken. if you are a cilantro hater, you could substitute fresh basil. While this has a couple more steps than just boiling some corn, I think it is worth the extra effort!

corn sal2Grilled Corn Salad

Corn, shucked and all silk removed
Butter (vegans, this can be omitted)
Fresh lime juice
Chopped cilantro, a couple of tablespoons
Chopped fresh scallions, if desired
Salt and pepper

1. Heat a large pot of water on the stove and bring to a boil. Add the ears of corn and boil for just three minutes. Remove and set aside.

2. While the water is getting ready to boil, prepare the grill. When the corn is finished bar boiling, put the corn on a oiled grill and continue to turn the corn cobs over until slightly charred (about ten minutes or so).

3. When the corn is cool to the touch, take a large mixing bowl, stand the corn cob up vertical with the flat side on the bottom. With a sharp knife, cut the corn from the cob. In the bowl, add the butter, lime juice, cilantro, and scallions, if using, salt and pepper. Serve just slightly warm.

 

corn cobsMVK’s *Like* of the Week: Don’t Throw Away the Corn Cobs! Funnily enough, as I’m working on this recipe, I spotted this story on what to do with used corn cobs! Mine ended up in the compost pile to be a meal for a lucky raccoon or deer, but these are great suggestions for future recipes!

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Perfect for a Potluck: Barley, Corn, and Provolone Bake

Maybe it’s a Vermont thing, but I find several times a year we’re invited to a potluck supper. Everyone brings a dish to share, be it appetizers, casseroles, or desserts and I always love these, since I like to take a little taste of everything. A couple of weeks ago I was lamenting what to take to a potluck supper. I admit, sometimes cooking for a crowd has lost its appeal of late; so many people have food allergies, it sort of takes the winds out of my sails when I am deciding what to make. This time, I decided to make a homey casserole that I brought warm. And it was perfect—and I went home with an empty dish! Please note, this is barley, so it contains gluten and cheese, but it was the perfect dish to warm you up before an evening of dancing. And this would be a great weeknight dish to put together; just cook the barley in the morning when you’re fixing breakfast and lunch! My only switch was I used a cup of frozen corn. This was delicious and I plan on making again for dinner for two!

barleyBarley, Corn, and Provolone Bake
This recipe originally appeared in the November 2000 issue of Cooking Light magazine.

Yield: 8 servings (serving size: 3/4 cup).

3 1/2 cups water
3/4 teaspoon salt — divided
1 cup uncooked pearl barley
1 teaspoon olive oil
1 1/2 cups chopped sweet onion
1 cup corn kernels — fresh (about 2 ears)
1 cup diced red bell pepper — (about 1 large)
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3/4 cup provolone cheese — or fontina, or part-skim mozzarella (3 ounces)
Cooking spray

1. Combine water and 1/4 teaspoon salt in a large saucepan; bring to a boil. Add barley. Return to a boil; cover, reduce heat, and simmer 45 minutes. Remove from heat; let stand, covered, 5 minutes.
2. Preheat oven to 350 degrees.
3. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; saute 6 minutes. Add bell pepper; saute 3 minutes. Stir in cooked barley, 1/2 teaspoon salt, parsley, thyme, and black pepper. Remove from heat; stir in cheese. Spoon into a 2-quart casserole coated with cooking spray; cover with lid. Bake at 350 degrees for 40 minutes. Uncover; bake an additional 5 minutes.

england's flagMVK Eats London, Part Deux
(To read Part One, click here.)

A month or so before we left on our trip, our friend, Jen, asked me what I thought about a sunrise breakfast at the tallest building in London. Yes please! So at the ungodly hour of 5:30 Monday morning, we got up for 6:30 breakfast reservations at the Duck and Waffle restaurant atop the Heron Building. As we took the glass elevator to the tippy top of London, we all looked at each other with sleepy eyes and said, “this better be worth it.” And it exceeded all of our expectations! I thought the restaurant would be full, but we were just one of three tables. (As an aside, at the table next to us were seated two players from the Dallas Cowboys, who played an exhibition game in London the night before. And they won, too! Thanks for the mimosas, guys!) Seated in a rounded booth that overlooked the city, we were able to watch the sky grow light and every five minutes or so, everything came into view, so we kept getting up and taking more pictures. London Bridge, the Gherkin building, everything grew more and more beautiful as the sun came up. Oh, and breakfast was delicious! I got an egg scramble with avocado which was really yummy, Jen got the Duck and Waffle (when in London!), and the Eater of the House got the traditional English breakfast. Two pots of tea, our stomachs full, we headed out for a very long day of walking and sightseeing. (As an aside, Jen cooked up blood sausage [or blood pudding, as it is sometimes called, which is definitely not pudding!] she brought back from Scotland for my first British breakfast! Don’t think about the name and don’t look up what it is, but if you ever have the opportunity to try it, I found it delicious! And was thrilled when I found some in my local meat market when I got home, although I didn’t find it as good as the “real” thing.)

 

The view from atop London.

The view from atop London.

For those of you who are book lovers, I just had to share this with you. 84, Charing Cross Road by Helene Hanff is one of my favorite books of all time. For decades, Hanff corresponded with this small London bookshop, buying books from them. It is a lovely story, and one that I discovered while in London is truly American. While I knew the shop was no longer there, I knew there was a plaque somewhere on a building. We walked up and down Charing Cross Road several times and for the life of me I couldn’t find number 84. I went into 82, they didn’t know. I went into a bookshop, the clerk didn’t know. I went into another bookshop and the clerk said, “yes, it’s there.” But where? “It’s there,” was all he said. So I said I’ll walk up the street one more time and after that I give up. I expected the plaque to be eye-level, but when I looked up, there it was. My Holy Grail. I’ll admit I got very weepy when I found it; I’ll just blame it on jet lag and the early morning rise, but I tend to get emotional over sentimental things. So the photo of me in front of it has me with a red face and teary eyes. Oh well.

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This statue outside the National Gallery was in honor of the World War I soldiers.

This statue outside the National Gallery was in honor of the World War I soldiers.

Like I said, Monday was a BUSY day! We walked to the Tower of London to see the poppies dedicated for World War I, the National Portrait Gallery, National Gallery, then we walked down to Parliament, past Downing Street, Westminster Abbey, and down to the St. Ermin’s Hotel, because I had a date with Jen for high tea! We selected this hotel because they have their own bees and make honey, but we didn’t see any bees–or did we have any honey! Finger sandwiches and lots of sweets and delicious tea. It was a wonderful way to loll away an afternoon. But we couldn’t stay too late, we had a date with best-selling author David Mitchell! After the reading and having our books signed, we went out for tapas in SoHo, this time Peruvian, but I was so tired and hungry I didn’t take any pictures, but trust me, it was an amazing meal.

Look at the cute shelf they use for our sandwiches and goodies!

Look at the cute shelf they used for our sandwiches and sweet treats! And I loved that my china was in my favorite color–pink!

Off to Cambridge for an overnighter! Just a quick 40-minute train ride, and you are off in another land of academia and tiny bookshops. It was lovely and the architecture was incredible. We had lunch in The Eagle Pub, where in 1953 Francis Crick announced that he and James Watson discovered DNA! No announcements that day, although I’d like to announce I had a great plate of fish and chips! I also discovered a food treat at our B & B that I’ve been making since we got home, bircher muesli. Basically, yogurt with muesli or oatmeal and apples, stir, and then everything is nice and soft when you go and eat it. It’s delicious!

 

Cambridge.

Cambridge University.

Our goodbye dinner was at Simpsons On the Strand. I had wavered back and forth if this was a good decision, but we all agreed it was as we left the restaurant. My parents had eaten there more than 30 years ago and had told me what a special time they had, so I wanted to replicate the evening. And we did. My other BFF from Switzerland “popped” over for a quick weekend, so her joining us made the evening extra special. Simpsons is a London landmark, and if you order the beef, they will bring the huge roast to your table and carve it for you right there. Beware all vegetarians of the below photo! I like my beef rare, and this was cooked perfectly and just the right portion, too. Thinly sliced with freshly grated horseradish, I was in heaven. It was a lovely way to end an incredible week in London.

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simpsons1

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A quick girls only walk in the morning before we headed to the train station to go back to Heathrow. We did so much during these days and I only touched the surface with my stories! Tea in Hyde Park! Tea at Fortum and Mason! A stroll through Selfridges department store’s amazing food court! How my Munich-made, via Zurich, via London white sausages were confiscated at customs! (But I was able to keep the cheese!) And so many delicious meals! But alas our fabulous journey had to come to an end and we had to go back to reality.

And this was MY reality Monday morning!

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One. Singular Tomato Sandwich.

DSCN0398With all due respect to lyricist Edward Kleban, the food that has been on my mind for weeks have been tomato sandwiches. Since giving up my garden to Flopsy, Mopsy, Cottontail, and Peter Rabbit (and their extended cousins) a few years ago, I’ve relied heavily on the farmer’s market and my co-op for local veggies in the summertime. And when my calendar turns to August, that means tomato time.

Forget my favorite rye or the more healthy whole wheat, I want my tomato sandwich to be on soft white bread, so soft, the tomatoes soak through with its juices. And my sandwich is simple, just tomatoes and basil and if I don’t have basil, just bread and tomatoes will do. Before taking my usual Sunday walk, I put the dough in the oven to rise; since it was a lazy morning, I put it in for a second rise, but that probably isn’t necessary. This made a small loaf, a very small loaf, but it was delicious. No leftovers, as I made tomato sandwiches for friends on a lovely afternoon at the lake.

Helpful Kitchen Tip: If you are working with any sort of dough, be it bread, pie, pizza, cookie, basically anything with flour, when you’re done with bowl, soak it in cold water as opposed to hot or warm. Despite what you’d think, cold water gets it cleaner more quickly than hot water. I read this in a magazine years ago and it works!

My homemade bread sometimes doesn’t rise like it should as you can see from the photo. It was a bit on the “small” size height-wise, but frankly, I didn’t care;  I got my tomato sandwich on homemade white bread and I was a happy eater!

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White Sandwich Bread
Many, many years ago (the envelope the recipe is written on is from 1991!), I took down the basic recipe for white, rye, and whole wheat breads from my mom. I grew up with only homemade bread, but was one of those kids who longed for store-bought bread and cookies. Can you imagine?! The recipes I copied were for four loaves each and this is my version for one loaf.  

1 envelope of yeast (equals 2 1/4 teaspoons)
1/2 cup of warm water
1 teaspoon of sugar

1/2 teaspoon of salt
1 Tablespoon of oil or butter
1 Tablespoon of sweetener ( I used maple syrup, or you could use honey or sugar)
About 1 1/2 cups white flour
Water

1. In a mixing bowl, add the water, sugar, and sprinkle the yeast on top. Stir, and let it sit until it turns foamy, about five minutes.

2. Add the salt, oil or butter, and sweetener. Stir, and add 1 cup of flour. Stir, and add a little bit of water to make a dough. Keep adding flour and water until the dough becomes shaggy so you can start kneading it. Knead it until it makes a nice, soft dough.

3.  Place the dough in an oiled bowl, cover with a towel, and let it rise for about an hour. (I always set it in the oven.) Punch down, knead again, and let it rise for another hour. (*I think you can skip this step if you like, just let it rise longer when you put it in the pan [Step 4].)

4. Upon the final rising, punch down the dough, knead, and form into a loaf. Place in an oiled bread pan, and let it rise one last time, about an hour. Preheat the oven to 325 degrees and bake for 30 minutes or until the top is hollow when you tap it.

Got More Tomatoes?
This soup is one of my favorites, and I wrote about it a couple of summers ago, Creamy Tomato Soup with Grownup Cheese Points. This is a perfect soup to make if you have a few too many tomatoes in the garden!

A New Take on Corn on the Cob
I love corn on the cob and the usual butter, salt, and pepper is a delicious and simply way to dress it. But here is something different to try next time you have have a desire for something new. For four ears of corn, melt 1 tablespoon of butter in a saucepan, and add the juice from one-quarter of a lime and a tiny dash or two of cumin. Mix, and pour over the corn evenly, and top with freshly ground pepper and a little bit of salt. This gives the corn a spicy, zippy flavor!

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