Tag Archives: vinaigrette

Roasted Corn with Basil/Shallot Vinaigrette

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Roasted Corn with Basil/Shallot Vinaigrette

 

Our yummy Hagerman corn is still plentiful so here’s another wonderful and easy fresh corn recipe that I think you’ll all enjoy.

 

Ingredients:

3 C. fresh corn kernels—about 3 ears

2 Tblsp. olive oil

1/4 C. chopped fresh basil

1 Tblsp. minced shallot

1 Tblsp. red wine vinegar

1/4 Tsp. salt

Pepper to taste

 

Instructions:

Heat oven to 450

Toss corn and oil together so the corn is well coated and spread on a baking sheet lined with parchment paper.

Bake stirring once 1/2 way through for about 20 minutes

Combine basil, shallot, vinegar, S&P in a bowl and add corn kernels.

Serve warm or cold.

This can be made one day ahead.

 

PS—One of my favorite ways of cooking our wonderful corn is in the micro.  First I slightly cut the soft end just a bit and then I soak the ears in cold water for 1/2 hour.  Then I wrap them in a damp paper towel and place them in the micro—2 minutes per ear so if only 1 ear, 2 minutes; 2 ears = 4 minutes; etc.  I take them out carefully, take the husk off and voila, crunchy crisp corn for your delight.  If it’s too crunchy for only 2 minutes, cook a bit more.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

Vinaigrette Dressing (hearty & also good for artichokes,etc.)

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I have a green singing Finch named Bandit because he has a little mask on. He sings prettier than any canary and loves his greens. In his salad bowl I place lettuce, kale, broccoli, Brussels sprouts, and cabbage all of which he loves.  He knows what’s good for him and so do I.  I often make myself a huge raw chopped vegetable salad bowl including the same foods as Bandit eats plus some more goodies like onions and anchovies—either the more pricey mild white kind or the normal stronger tasting variety.  The anchovies, onions and this really yummy vinaigrette dressing I don’t give to Bandit, however, I sure do enjoy them for myself.

Vinaigrette Dressing

(Makes about 1 ½ Cups)

In a blender put the following and blend at high for about 20 seconds:

¼ C. Red Wine Vinegar

¼ C. Balsamic Vinegar

¼ C. Lemmon Juice

1 C. Olive Oil

¼ Tsp. Pepper

1 Tsp. Dry Mustard

6 Stuffed Olives (I use my martini green olives with pimentos)

1 Tblsp. Drained Capers

2 Green Onions coarsely cut or 2 Tblsp. Chopped Regular Onion

¼ C. Either/Or Combo of Chopped Parsley and Cilantro

2 Cloves of Garlic (either put in blender with the above or chop fine and put in dressing after blended)

Pour into a jar, cover, and store in refrigerator.  To un-gel from refrigeration, place bottle in a cup of warm water.

This vinaigrette is also very good as a dipping sauce for cooked and chilled artichokes.

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.