Fresh corn salad is one of my favorite summer meals. There are so many variations of it. I’ve printed a few on this blog and I have tried each of them. They are all delicious. Finding corn with no GMO’s can be tricky, but well worth it.
Fresh Corn Salad
6 ears of corn
1 can black beans
1/2 large English cucumber
2 cups cherry tomatoes (1 cup red, 1 cup yellow)
1/4 cup red onion (or more if desired)
FRESH LIME VINAIGRETTE
White balsamic vinegar
Cayenne pepper to taste
Garlic powder to taste
Salt to taste
HOW TO MAKE IT
Cook the corn (boiling or grilling both work – be sure not to overcook), and then cut the corn off the cob
Strain and rinse the black beans
Peel the cucumber, chop into small pieces
Wash the tomatoes and and cut them in half
Finely chop the red onion
Wash and chop a handful of fresh cilantro
Combine all of the ingredients, mix well and then prepare the dressing – afterward, pour it over the salad, mix and enjoy!
FRESH LIME VINAIGRETTE
In a small bowl, start by whisking together the juice of one and 1/2 limes, 1/4 cup of olive oil, 1/4 cup of white balsamic vinegar and the cayenne pepper, garlic powder and salt to taste
For me, making a salad dressing is all about tasting it and making adjustments — start with that foundation and adjust the rest of the ingredients to your taste
Classic Salad Niçoise
1 lb. haricots verts, stem ends trimmed
1 lb. new potatoes
1 head butter lettuce, leaves separated
1 can (7 oz.) tuna, preferably Italian olive oil-packed
12 anchovy fillets
1/3 cup niçoise olives
1/4 cup extra-virgin olive oil
2 Tbs. red wine vinegar
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Place the eggs in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat. Remove the pan from the heat, cover and let stand for 15 minutes. Have ready a bowl of ice water. Drain the eggs, then transfer to the ice water and let cool.
Meanwhile, bring another saucepan of water to a boil over medium-high heat. Add the haricots verts and cook until tender, 3 to 4 minutes. Using a strainer, scoop out the beans and transfer them to a colander. Rinse under cold running water. Add the potatoes to the boiling water and cook until tender, 5 to 10 minutes depending on size. Drain and rinse under cold running water until cool enough to handle. Cut the potatoes into halves or quarters.
Cut the tomatoes into quarters. Peel the hard-cooked eggs and cut in half lengthwise. Arrange the lettuce leaves on a large platter. Make small mounds of the haricots verts, potatoes, tomatoes, tuna and egg halves on and around the lettuce. Scatter the anchovies and olives over the potatoes.
Drizzle the salad with the olive oil and vinegar. Sprinkle with the salt and pepper and serve immediately. Serves 6.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).
Pistachio Pound Cake
For the pistachio pound cake
8 ounces (2 sticks) unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
1/4 cup honey
3 large eggs
2 cups all-purpose flour
1/3 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup ground pistachios
For the glaze
1/2 cup confectioners’ sugar
1 tablespoon unsalted butter
2 tablespoons honey
1 tablespoon heavy cream
1/4 cup crushed pistachios
Make the pistachio pound cake
1. Preheat the oven to 325°F (163°C). Line a 9-by-5-inch loaf pan with parchment paper, leaving a 1-inch overhang on the 2 long sides of the pan. Butter the pan and parchment.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and honey on medium-high until light and fluffy, about 4 minutes, stopping and scraping down the sides of the bowl as necessary. Add the eggs, 1 at a time, beating well after each addition.
3. Add the flour and the milk to the creamed egg mixture, beginning and ending with the flour. Beat on medium-high for about 20 seconds between additions, stopping and scraping the sides of the bowl as necessary. Add the vanilla and almond extracts and the pistachios and beat on low just until combined.
4. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 15 minutes, or until the cake is cracked on top and a toothpick inserted in the center of the cake comes out clean. Take a peek at the cake after around 45 minutes and if it’s beginning to brown quite a lot, cover the cake with aluminum foil to prevent the top from becoming too brown.
5. Let the cake cool in the pan for 10 minutes, then either grab the parchment overhang and carefully unmold the loaf or invert the loaf onto a wire rack. Remove the parchment and slide it under the wire rack. Let the loaf cool completely.
Make the glaze
6. While the cake cools, combine the confectioners’ sugar, butter, honey, and cream in a small saucepan over medium-low heat.
If you prefer a simple, runny glaze, heat just until the mixture is combined.
If you prefer a sticky, candylike glaze, cook, stirring constantly, until the mixture begins to bubble. Continue to cook, still stirring, for 1 minute. Remove the glaze from the heat.
7. Slowly spoon the warm glaze over the cake, allowing it to soak in between spoonfuls. Some of the glaze will inevitably run down the sides of the cake. Sprinkle the crushed pistachios over the cake and let it cool for 1 hour before slicing and serving.
Flour 1 ½ cups
Baking powder ¼ teaspoon
5 eggs, large and separated
5 egg yolks, large and additional to above
Sugar 2 ½ cups
Sugar 1 tablespoon
Vanilla extract 2 tablespoons
All-purpose flour 3 tablespoons
Milk 1 ½ cup
Rum ¼ cup
Whipping cream 1 ½ cup, heavy and well chilled
Making of the Cake: The oven should be heated to 350 F. 9/3 inch spring should be lightly butter from the cake pan. A parchment paper circle should be fitted at the pan bottom, coated with butter, dusted with flour. Then set aside. 5 yolks should be beat with ½ cup of cold water with the help of electric mixture which should be set to medium for about 1 minute. Then 1 ½ cup of sugar should be added gradually. The vanilla extract should be added and the mixer speed should be set to a high speed. Until it becomes pale and thick, beating should be continued for 4 minutes. In a big bowl, egg whites should be beaten with the mixer at the high speed for two minutes. Then the mixture of flour should be sifted above the yolks of eggs and folded to combine. Pour batter in prepared pan after folding in the white parts of egg. Then bake it with a toothpick inside the center. When the toothpick comes out clear; stop baking. Then cool it for 30 minutes.
Making the custard: The flour which is all-purposed should be whisked with the ½ cup of milk. Warming the extra milk with ½ cup of sugar and vanilla bin with pod inside a saucepan at a medium heat, the sugar will be dissolved. Flour mixture should be whisked with it and thickened for 3 minutes. The egg yolks should be thickened as well. The other half or hot-milk solution should be poured in the saucepan. Stirring it with wooden spoon in medium heat will thicken it and bubbles will come. After straining it in a bowl and folding I cup coconut should be performed. Then cool it completely.
Assembling the cake: The excess coconut should be toasted lightly. The rum, ½ cup of sugar and water of 1 cup should be boiled together about 5 minutes. Removing from heat, the cake should be split in 3 layers with a knife. The rum syrup will be used for brushing the layers. Then the layers should be formed custard located between the layers. Keep it in refrigerator for 10 hours. Vanilla, cream and excess sugar should be whipped then. The coat should be coated with this mixture. The toasted coconut should be sprinkled above the layers. Then chill it for 2 hours.