Monday, August 5, 2013

Cooking when possible

I'll tell y'all a secret: When I'm not blogging about my cooking and eating habits, there's a good chance it's because they haven't been stellar. At least, that's been the case for a lot of this summer. (If it's during the school year and I'm not blogging, I'm probably just insanely busy.)

But! I'm finally into a relatively unscheduled week, and decided to celebrate by following these two simple steps:

  1. Go to the Pawtuxet Village Farmers' Market on Saturday morning. [Insert your local market or grocery, as applicable.] Buy a small quantity of a few different vegetables that look tasty.
  2. Consult Mark Bittman's How to Cook Everything Vegetarian to decide what to do with the haul.
I ended up with this delicious thing:

Pan-Grilled Corn with Chile (p. 289), plus grape tomatoes, because yum
I'll admit it: I love fresh, summer (or fall) corn, but eating it off the cob doesn't always appeal. This is a little bit because of the messiness, and a little more because it feels wasteful to boil a large pot of water, just to cook an ear or two for myself. So, I'm always on the lookout for a good off-the-cob recipe, and this one was fantastic: the corn got cooked just enough to bring out the natural sweetness, while staying crisp and fresh. The tomatoes were my own addition (along with a little olive oil), and because I only had two ears of corn v. the proscribed six, I probably ended up going a little heavy on the chile and garlic. I didn't mind.

And by the way? A thousand blessings on whoever thought of combining cilantro and lime juice. Probably someone in Mexico, centuries ago. Blessings, nonetheless.

I only wish I'd bought more corn!

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