July 21, 2009
It's a rainy day here in New York City and according to the forecast it looks like the whole week will be gray and damp. By late afternoon I was feeling like I had wasted the day away since I am still in my p.j.s (well, all of us are).
But then I got to thinking what we have done today...so far:
*straightened up most of the house (it was a disaster!)
*cleaned the bathroom
*made breakfast and lunch
*kept both children happy
*built a fort
*sent out several e-mails
*Isabella decided to potty train herself!!!!!!
*put on a puppet show
*played with clay
*nursed many times
*changed many diapers
*created a few blog posts
*vacuumed some of the apartment
*took out the garbage
*all while holding an unusually fussy Oliver
*and with minimal t.v./movie watching
Even if I'm still in my p.j.s it's been a great, productive day!
photo from Williams-SonomaA seasonal blend of sweet corn and juicy tomatoes is tossed with fresh herbs, spiked with lime and enriched with salty feta cheese. Serve as a light lunch with fresh baguettes, or as a side dish with grilled chicken or lamb kabobs.
Can I just tell you I absolutely LOVE this salad?! My friend, Beth, made it a few years back and it became of my favorite summer dishes. Yesterday I made it to the Greenmarket in Union Square, picked up fresh, juicy corn and some of the season's first tomatoes. Actually, all the ingredients (except the feta) came from the farmer's market yesterday. Oh, and the thyme...I'm growing that myself in my window herb garden. I made it up quick yesterday and took it to a picnic with some friends in Central Park. I LOVE SUMMER!
Pan-Roasted Corn Salad
Pan-Roasted Corn Salad
4 ears of corn, husks and silks removed
2 to 3 Tbs. unsalted butter
4 Tbs. extra-virgin olive oil
1 garlic clove, minced
1 tsp. coarsely chopped fresh thyme
1 bunch green onions, green portion only, thinly
sliced on the diagonal
Salt and freshly ground pepper, to taste
2 to 3 cups halved cherry tomatoes
8 oz. feta cheese, cut into 1/2-inch cubes
Juice of 1/2 lime, plus more as needed
2 Tbs. finely slivered fresh basil
Directions:Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.
In a large nonstick sauté pan over medium-high heat, warm half the butter and 1 Tbs. of the olive oil until nearly smoking. Add half the garlic and sauté, stirring constantly, 20 to 30 seconds. Add half the corn and sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and sauté for about 1 minute more. Season with salt and pepper and transfer to a large bowl. Repeat with the remaining butter, 1 Tbs. of the oil, and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.
In another bowl, combine the tomatoes, cheese, the remaining 2 Tbs. oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature. Serves 4.