French Corn and Radish Salad Recipe for a Labor Day Picnic
Head to the farmers market, come home, and make one of these great fresh French salads recipes. I’ve provided either the recipe itself or links with each so you can make them today.
1. French Corn and Radish Salad Recipe
The French don’t eat sweet corn-on-the-cob with the love and gusto that we do, but they do enjoy sweet corn now and then. Here it is in a French Corn and Radish Salad–perfect for the season.
3 fresh ears corn
1 garlic clove
Salt and freshly ground black pepper to taste
1 tablespoon rice vinegar
1/2 teaspoon mustard
3 dashes hot red pepper sauce
3 tablespoons extra-virgin olive oil
2 cups torn fresh baby lettuces, including some spicy greens such as frisée and arugula
3/4 cup sliced radishes, preferably mild-flavored radishes
1 sweet red pepper, diced
1/4 cup chopped pitted imported black olives, such as Niçoise or Kalamata
1/4 cup snipped fines herbes, or 1/4 cup snipped parsley and chives and 1 teaspoon crushed dried tarragon.
1. Place corn in a large pot and cover with water. Bring to a boil; cover. Turn off the burner and let corn cook in the hot water for 10 minutes. Prepare a large bowl of ice water for cooling cooked corn.
2. While corn is cooking, make the vinaigrette: In a small bowl mash the garlic clove and the salt and pepper to taste with the back of a spoon. Whisk in the vinegar and stir until salt is dissolved. Whisk in the mustard and pepper sauce, then whisk in the olive oil until incorporated. Set vinaigrette aside.
3. Plunge cooked corn into the ice water, allowing it to stand for 2 to 3 minutes or until kernels are cool. Remove ears from water, pat them dry, and scrape kernels off the cobs using a sharp knife.
4. In a medium bowl, toss the lettuces, radishes, sweet pepper, olives, herbs, and corn. Drizzle with the vinaigrette and toss again to serve.
Vegetarian Sweet Potato Chili For Your Super Bowl Sunday
1 medium red onion, chopped ; 1 green bell pepper, chopped ;
1 red bell pepper, chopped ; 1 medium sweet potato, peeled & cut into 1⁄2-inch pieces ;
4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic ;
1 tablespoon chili powder; 1 teaspoon ground cumin ; 1 teaspoon cayenne pepper;
2 teaspoons unsweetened cocoa powder; 1/4 teaspoon ground cinnamon ;
ground sea salt and black pepper ; 1 28-ounce can diced tomatoes, including the liquid ;
1 can black beans, rinsed and drained; 1 can kidney beans, rinsed and drained ;
1 cup vegetable broth; sour cream, shredded cheese, chopped fresh cilantro, and/or tortilla chips for garnish
In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of heat-safe oil (like grapeseed or coconut) on medium-high heat, stirring occasionally. Once the onions start turning translucent, reduce heat to medium-low.
Add all of the spices and canned ingredients, and stir. Cover and let it simmer, stirring occasionally, for about 2 hours. Ladle into bowls and add garnishes. Serves 4-6.
Enjoy and please comment if you have recipes to share!
Thanks to Perry’s Plate.com http://www.perrysplate.com
Midnight Chocolate Brownie Bites
- 1/2 cup (1 stick) butter plus more to butter the dish
- 1/2 pound bittersweet chocolate
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1 tablespoon Grand Marnier
- 1 1/2 teaspoons lightly packed grated orange peel
- 2 eggs
- 1/4 cup best-quality cocoa
- 1/4 cup flour
- 1/8 teaspoon salt
- 1/2 cup mini chocolate chips
Step 1 Heat the oven to 350 degrees. Line an 8-inch-square baking dish with aluminum foil, leaving a 1-inch overhang. Lightly butter the bottom and sides of the foil.
Step 2 Melt the butter and bittersweet chocolate in a medium metal bowl set over simmering water until the mixture is smooth. Stir in the brown sugar until dissolved. Remove from the heat and stir in the vanilla and Grand Marnier, then the grated orange peel.
Step 3 Whisk in the eggs, one at a time, until completely blended and the mixture is shiny and smooth; the mixture will be thickened at this point.
Step 4 Sift together the cocoa, flour and salt, then stir the flour mixture into the batter until blended. Fold in the mini chocolate chips.
Step 5Spoon the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, until puffed and almost set. Do not overbake. Cool while still in the pan, on a wire rack.
Step 6Lift the brownies out of the pan, using the foil as a handle, and invert the brownies onto the cooling rack. Gently peel off the foil, then return the brownies to their original position. Cool completely. Cut into 25 squares, trimming off the edges if desired.
Thanks to the LA Times and Donna Deane