Monday, August 29, 2011

Summer Salad

Tomato Salad with Crushed Croutons
adapted slightly from Smitten Kitchen
Crushed croutons
4 slices hearty white bread
1 small shallot, minced (about 2 tablespoons)
1 garlic clove, minced or pressed through garlic press
1/4 teaspoon table salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Tomato salad
1 pound cherry or grape tomatoes, mixed colors if you can find them
2 teaspoons olive oil
1 tablespoon mellow red wine vinegar
1/8 teaspoon table salt
Pinch of sugar
Freshly ground black pepper
Handful basil leaves, slivered

Preheat oven to 350 degrees. Tear bread into chunks and whirl them in a food processor until coarsely ground. Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil. Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally. Remove from oven and set aside to cool.

Halve each tomato lengthwise and arrange cut side up on a platter. Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes. Sprinkle tomatoes with crushed croutons. Garnish with slivers of basil.

This salad would also be delicious with the addition of white beans, chopped olives or drizzled basalmic vinegar.

Saturday, August 27, 2011

Picnic Corn

This recipe may be the best part of summer!  We have eaten it over and over again.  The first time we tried it, my cousin and her family were here.  They went home and made it for her in-laws the very next day.
{Picnic Corn}
originally from here
8 ears corn, shucked
1/4 cup melted butter or olive oil
1 tablespoon cilantro
1 clove garlic, minced
2 teaspoons chile powder
1/2 teaspoon salt
2/3 cup mayonnaise
1/4 cup fresh lime juice
3/4 cup grated Romano cheese
Lime wedges, for garnish

Preheat an outdoor grill to medium-high heat (or and indoor grill pan).  Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill.

While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.

Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. Place corn under the broiler for just a few minutes.

Serve warm with lime wedges.


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