Summer Blueberry Corn Salad

Every year I look forward to summer in order to try all the new recipes that I collected over the winter. This one was on my 'to make' list for almost a year until finally I got to make it.
I tweaked the recipe a little in order to intensify the flavors. The recipe calls for the cooking of corn in water, but I baked it in the oven in foil with a little butter, salt, and pepper. It turned out to be very good. You will taste a little bit of sweet, a little bit of sour, a hint of Latin America, and it will be a little spicy.
The salad should rest overnight. I made it in the morning and served it for dinner that night. The flavors will melt wonderfully. A great dish for parties, potlucks, and barbecues.

Corn and Blueberry Salad

(from Better Homes and Gardens)


6 fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped*
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon ground cumin

Optional: grilled shrimp or fish for serving

In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs. (I baked the corn in foil at 425 F for 30 minutes)

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings

Pasta and fried Zucchini Salad

Are you bored with your usual pasta salad recipes or looking for a fresh new idea? Try this pasta salad from Yotam Ottolenghi.
It is a light salad, perfect for the spring and summer. The pasta is combined with Zucchini, Edamame and an unusual combination of herbs.
Tossed with only a little olive oil and garnished with fresh and juicy Mozzarella this salad makes a great addition to a barbecue or a light lunch.

Pasta and Fried Zucchini Salad

 from Yotam Ottolenghi

Ingredients:

• 2/3 cup vegetable oil (I used  less )
• 3 medium zucchini, cut in 1/4 inch slices
• 1 1/2 T. red wine vinegar
• 3/4 cup frozen edamame
• 2 cups basil, coarsely shredded
• 1/4 cup parsley leaves
• 1/3 cup olive oil
• salt and pepper
• 9 oz. strozzapreti or penne pasta
• grated zest of one lemon
• 1 1/2 T. small capers
• 7 oz. fresh mozzarella, torn into chunks

Cooking Directions:

1. Cook the pasta until al dente. Drain and rinse with cold water.
2. Fry the zucchini in batches in the vegetable oil over medium heat until brown on each side (about 3 minutes per side). Remove to a paper towel to drain and then mix with the vinegar.
3. Blanch the edamame for 3 minutes in boiling water. Drain and rinse with cold water.  
4. Combine half the basil, all of the parsley and the olive oil in a food processor, adding salt and pepper to taste. Process until smooth. Make sure it is salty enough.
5. Combine the pasta, zucchini with vinegar, edamame, basil sauce, lemon zest, capers and mozzarella. Stir in the remaining basil and serve.

Hong Kong Soy Sauce Fried Noodles

This is a classic and famous noodle dish from Hong Kong. Egg noodles are fried with bean sprouts, chives and premium soy sauces. It is a simple noodle dish that can be prepared in minutes but is still very satisfiying. Try to use high quality soy sauce and a Chinese wok if you own one.



Hong Kong Soya Sauce Fried Noodles
(adapted from kokken69.blogsppot.com)

• Dried Egg Noodle 200g (blanched quickly in hot water to soften. Drain and set aside)
• Premium light soya sauce 2 tbsp 
  •  (if you can't find light soya sauce, use dark soya sauce instead)
• Premium dark soya sauce 1 tbsp
• Oyster sauce 1/2 tbsp
• Sugar 1/8 tsp
• Pepper Generous dash
• Bean sprouts 1 loose cup
• Chives 1/2 loose cup 
• Toasted Seseame seeds Generous sprinkle.

1. Heat 1 tbsp of oil in a heated wok.

2. Add bean sprouts and fry for 1 minute over medium heat. Add softened noodles and fry for 1/2 minute over high heat.

3. Add all seasoning and continue to fry noodles over high heat for about 2-3 minutes.

4. Add in Chinese chives and fry for another 1/2 minute. Sprinkle on toasted sesame seeds and dish out. Serve with chilli sauce.

Shakshuka

Shakshuka is a traditional Middle Eastern Dish and usually served for breakfast in a cast iron pan with bread.  Sweet, caramelized onions, peppers and tomatoes flavored with a pinch of cayenne, thyme and roasted cumin are the ingredients of this unbelievable tasty and aromatic dish. I think it is not only perfect for breakfast but also for a brunch, lunch or a light dinner.

SHAKSHUKA
( Yotam Ottolenghi)
serves 4

• ½ teaspoon cumin seeds
• 190 ml  light olive oil or vegetable oil
• 2 large onions, peeled and sliced
• 2 red and 2 yellow peppers, cored and cut into 2cm strips
• 4 teaspoons muscovado sugar
• 2 bayleaves
• 6 sprigs thyme, picked and chopped
• 2 tablespoons flat-leaf parsley, chopped
• 1 bunch fresh coriander, chopped
• 6 ripe tomatoes, roughly chopped
• ½ teaspoon saffron strands
• Pinch of cayenne pepper
• Salt and pepper
• Up to 250ml water
• 8 free-range eggs

1.In a large saucepan, dry-roast the cumin on high heat for two minutes. Add the oil and sauté the onions for two minutes.

2.Add the peppers, sugar, bayleaves, thyme, parsley and two tablespoons of coriander, and cook on high heat to get a nice colour. Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce.

3.Taste and adjust the seasoning. It should be potent and flavoursome. You can prepare this mix in advance.

4.Place four saucepans on medium heat and divide the mixture between them. Break two eggs into each pan, pouring into gaps in the mixture.

5.Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with chunky white bread.

What to do with Corn

The season of fresh corn is almost over but I still have to tell you about this easy and amazing recipe. Maybe you will bookmark it for next year's season. Fresh corn cobs are baked in the oven with husk and all, then stripped and roasted in a pan until golden, soft and tender. The dish is finished with grated Manchego cheese (I had only Parmesan cheese and it was still great), chile and lime juice. The combination of the lime juice, cheese and chile gave this dish and intense blast of flavor.

Roasted Corn with Manchego

Jean-Georges Vongerichten
serves 8

Ingredients

• 6 ears of sweet yellow corn, unhusked
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons (1/4 stick) unsalted butter
• Kosher salt and freshly ground black pepper
• 1 jalapeño, seeded, finely diced
• 1/2 teaspoon crushed red pepper flakes
• 1 lime, cut into 4 wedges
• 1 cup finely grated Manchego cheese
• 1/4 cup thinly sliced chives
• 2 teaspoons finely grated lime zest

Preparation

• Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
• Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted. Season to taste with salt and pepper.
• Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest. Serve immediately.

Ramen Shrimp Pouch

Everybody knows those Ramen noodle packages for a couple of cents that save every student from starving to death, right? But did you know that you can make an impressive dish out of it? This recipe only takes minutes to prepare and everybody will think you were sweating in the kitchen for hours.

Take a big piece of tin foil, stack the ingredients, add the liquid and cook it in the oven for 15 minutes.

In addition, you can make each package individually according to everybody's likings. Shrimp, chicken, or more vegetables can be substituted for fish and since this recipe is so simple it is just as easy to make for one person as it is to make it for a whole dinner party.

Ramen Shrimp Pouch

(Alton Brown)

serves 4

2 packages Ramen noodles, divided ½ cup dried mushrooms, chopped 20 large raw shrimp, peeled and deveined ½ cup finely chopped onion ½ cup sliced scallions ½ teaspoon red pepper flakes ½ teaspoon kosher salt 1 quart vegetable broth ½ cup mirin, (sweet rice vinegar) ¼ cup soy sauce 4 teaspoons sesame oil Special equipment: 4 (18-inch) squares aluminum foil 1.Preheat oven to 400 degrees F. 2.Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid. 3.In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

Vietnamese Shrimp and Glass Noodle Salad

Still suffering from those additional holiday pounds?  This salad makes it easy to get started with a fresh and light diet.

Vietnamese cuisine is well known for its contrasts of taste and texture and this salad is no exception. Crunchy bean sprouts and sugar snap peas are mixed with light glass noodles and dressed in a tangy ginger-lime dressing. The shrimp add great flavor and protein and the Chile rounds the dressing with a slight spiceness. I was a little bit worried that the flavor of the fish sauce would be overwhelming so I started out using a small teaspoon. I ended up adding the whole amount and it worked out perfectly.

Vietnamese Shrimp and Glass Noodle Salad
(From Nigella Lawson)


Vietnamese Dressing:
2 Cloves Garlic, minced or crushed
2 Fresh Long Red Chiles, seeded and finely diced or julienned
2 Tbsp Finely Minced Fresh Ginger
4 Tbsp Fish Sauce (Nam Pla)
1 Lime, juiced
4 Tbsp Water
1 Tbsp Sugar
2 tsp Groundnut Oil
1 tsp Sesame Oil

Salad:
8 ounces Cooked Small Shrimp
6 ounces Glass Noodles
4 ounces Sugar Snap Peas
4 ounces Bean Sprouts
3 Scallions, sliced into thin circles
½ cup Finely Chopped Fresh Cilantro Leaves, to garnish



To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.

To make the salad, marinate the shrimp in ½ cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.

In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.

Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

Mediterranean Pasta

This recipe is so easy, you don't even need to write it down. It is prepared in minutes and combines mediterranean flavor with wonderfully fresh and healthy ingredients

Mediterranean Pasta

For 4 people

1 lb Spagetti

450 g / 16 oz Cherry Tomatoes, cut in half

2 small or medium Zucchinis, cut in 1/2 inch dices

400 g / 14 oz Feta, crumbled or diced

1 bag of Arugula

3 T good Olive Oil, plus extra for drizzle over the dish

Salt, Pepper

Cook the Pasta according to the package instructions in salted water.

In the meantime take out some nice big plates. Scatter a hand full of the Arugula over the plates.

4 Minutes before the Pasta is done, heat the olive oil in a pan and add the Zucchini. Cook them for about 2 - 3 Minutes, you don't want them too soft, they should still be a little crunchy. 

Right before you drain the Pasta, add the halved Tomatoes and let them melt, not longer than a minute. 

Season the vegetables with Salt and Pepper and then add the drained Pasta to the Pan.

Mix everything carefully and put it over the Arugula, then scatter the Feta over the Pasta. Drizzle with some extra Olive Oil and serve.

Israelian Couscous Salad

I love this little salad, it combines sweet and savory and makes a perfect little snack or light lunch. 

Israelian Couscous Salad

3 tbsp olive oil, divided ½ cup pine nuts ½ cup shallots, finely chopped ½ large cinnamon stick 1 bay leaf 1 ¾ cups chicken broth ½ teaspoon salt ¼ cup Parsley, minced Juice and zest of ½ lemon  ¼ cup raisins black pepper 1.Method 2.Heat 1 tbsp Olive Oil in a large saucepan over medium-low heat. Add pine nuts and stir until goldn brown. Transfer to a small bowl. 3.Melt remaining 2 tbsp Olive Oil in the same pan over medium heat. Add shallots and saute until golden. 4. Add couscous, cinnamon and bay leaf, and stir often until couscous browns slightly. Add broth and salt and bring to a boil. Reduce heat to      low, cover and simmer until liquid is absorbed and couscous is tender (approx. 15minutes). 5.Remove from heat and stir in parsley, pine nuts and lemon zest. Add the raisins for a savory sweet taste. Season with black pepper to taste Time: approx. 30 min.

Mediterranean Fish

The beauty of this dish is that you can make it hours ahead. Prepare it, cover with plastic foil and store it in your fridge until you are ready to bake it.

Recipe
(serves 2)

2 T Olive oil

3/4 pound fish (Halibut, Cod, etc.)

1/4 cup black olives, sliced

1 6 oz. jar artichoke hearts, quartered

3 oz feta, crumbled

1 Tomato, medium, diced

1 T Lemon juice or White Wine

Fresh or dried Oregano, Thyme, Rosemary, Parsley minced

Black Pepper

Preheat oven to 400Degree

Wash and dry Fish and brush it then with half the olive oil. Place in a baking dish big enough to hold our fish. Sprinkle with fresh pepper.

Mix carefully together diced Tomato, Feta, Artichoke, Lemon juice or wine and place on top of the fish.

Drizzle remaining olive oil over it and sprinkle with the herbs. Bake uncovered 30 - 40 min. until the fish is not translucent anymore.

Serve with rice or fresh Bread