Sautéed Corn + an End of Summer Salad

veggies

veggies

I’m spoiled. Really spoiled. I live in a place where even tomatoes still taste good this time of year. I’m not trying to rub it in, just expressing my gratitude.

I do realize, however, we are approaching mid-October and already the idea of cool, raw, crisp veggies in a salad might not sound so appealing. But even so, sometimes there’s nothing more satisfying for dinner than a big salad and some warm bread. If you find yourself craving this sort of meal in these colder months, here’s what I suggest adding: sautéed corn.

At least twice a week these days, I top a big salad — usually some sort of combination of roasted red peppers, boiled fingerlings, diced orange, shaved zucchini, sliced avocado, a little lettuce and some goat or blue cheese — with an ear’s worth of sautéed corn. The warm corn ever so slightly melts the cheese and wilts the lettuce, making a lovely combination on its own even more delectable. It is so delicious. Top it all off with a poached egg or some broiled sliced chicken and you have a nice meal on your hands.

And I know you all know how to make salad dressing but this is what I’ve been doing recently based on a long-time favorite recipe in Alice Waters’ Chez Panisse Vegetables, which calls for macerating shallots before whisking in the oil:

Finely chop a shallot and place it in a bowl. Squeeze two oranges over the shallot. Sprinkle the mixture with a little salt, a pinch of sugar and a splash of vinegar. Crack some pepper over top and let sit for 20 minutes. After the 20 minutes, slowly drizzle in olive oil whisking constantly while doing so. Taste every so often to gauge how much more olive oil to add. I like a ratio of about 2 parts oil to one part juice or vinegar. Pour it all into a jar and you have dressing on your hands for the week. Nice.

sautéed corn

Sautéed Corn

Serves 1

1 ear of corn, kernels removed
extra virgin olive oil
kosher salt

Heat a skillet over high heat. Add olive oil. When it begins swirling in the pan, add the corn and season it to taste with kosher salt. Don’t stir the corn until it begins to pop — about 45 seconds to a minute after it has been added to the pan. When it begins popping, give it a good stir and remove from the heat. That’s it. It’s done — 1 to 2 minutes total.

roasted cauliflower

After sautéed corn, roasted cauliflower is my most current obsession. It’s delicious right out of the oven. The crispy salty charred bits are as yummy as french fries. Leftover cauliflower dipped in hummus makes a nice snack.

Roasted Cauliflower

Serves 1 to 2

1 head cauliflower, florets removed from stem
extra-virgin olive oil
kosher salt

Preheat the oven to 450ºF. Spread the florets of cauliflower on a rimmed baking sheet. Toss with olive oil and season with salt (I tend to be liberal with the salt on these guys). Place sheet in the oven for 15 minutes. After the 15 minutes, check on the cauliflower, giving it a stir or flipping the florets over if desired. Cook for 5 minutes longer.

cauliflower

Have you ever tried purslane? It’s just about the healthiest thing on the planet. Here’s a little rundown:

In the 1980s, Artemis Simopoulos, author of The Omega Diet, discovered that purslane, a wild green, contained high amounts of omega-3 fatty acids, leading her to suspect that animals feasting on these greens might also be a rich source of this essential fatty acid. To test her theory, Dr. Simopoulos hard-boiled a few eggs laid by free-ranging chickens living on her family farm in Greece and brought them back to the National Institute of Health for analysis. The free-ranging eggs, she discovered, contained 20 times more omega-3 fatty acids than supermarket eggs. Simopoulos’ findings, printed in several high-profile journals, inspired egg producers across the country, most notably George Bass of The Country Hen, to feed their chickens fish oil and flax seed, two foods loaded with omega-3 fatty acids.

purslane

ball jar

Veggie Veggie Salad

Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano; Making the Most of a Whole Chicken Part Two

Parmesan Chicken

Can you remember one-third cup? That’s really all you need to know in order to make this recipe: one-third cup olive oil, one-third cup white wine, one-third cup freshly grated Parmigiano Reggiano. Garlic and thyme are nice additions but optional. Just whisk everything together, season the chicken with salt and pepper, throw it in a 450ºF oven and you’re done. Crispy skins. Tender meat. A delicious meal to add to your repertoire.

As the title of this post mentions, this is part two of a making-the-most-of-a-whole-chicken series. I have other recipes for the dark meat, but let’s just start with this one, k? It’s the simplest one I know and perhaps my favorite as well.

So you have a game plan now, right? Buy a chicken. Cut it up. Make stock. Serve broiled tarragon breasts for dinner one night, chicken legs baked with white wine, olive oil and Parmigiano Reggiano another. Fry up that liver for a snack. And cook up those little tenders to add to a salad or a sandwich? I don’t have many creative ideas for the tenders nor much experience with the liver but I’m confident you will not let these bits go to waste. And, any tips you might have for cooking the liver would be much appreciated … I sort of just throw it in a pan and cross my fingers. Yum yum yum.

Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano

Serves 2

2 chicken drumsticks + 2 chicken thighs
kosher salt and freshly cracked pepper
1/3 cup white wine
1/3 cup olive oil
1/3 cup freshly grated Parmigiano Reggiano
2-3 cloves garlic, minced
a few sprigs fresh thyme

1. Preheat the oven to 450ºF. Season chicken on both sides with salt and pepper.

2. In a small shallow baking dish such as a pie plate, whisk together the white wine, olive oil, about half of the cheese, and the garlic. Throw in the thyme sprigs and the chicken and toss all around to coat.

3. Turn chicken so that the skin is facing up and sprinkle with the remaining cheese. Place in the oven for 30 minutes. Take a peak. If the skin is getting too brown, reduce the heat to 400ºF. Continue baking for about 20 more minutes, or until the meat is pulling away from the bone on the drumstick. The time it takes to cook this chicken will vary depending on your oven, on the size of the legs, if the chicken was cooked directly from the refrigerator or if it had been brought to room temperature before baking, etc. Trust your nose — if you think it’s done, take a stab. After you’ve made the recipe once or twice, you’ll have a better idea about the timing.