Archive for January, 2010
Oh salsa-like thing, come and sit on my knee, honey. You are the finest salsa-like thing ever. YES. It’s true.
Seriously, this was awesome. We had soft tacos tonight with chipotle black beans, avocado, and this corn salsa-thing and my god it was delicious. I totally expected the chipotle beans to be my number one love of the night, but they faded into insignificance in the face of the corn. I ate a couple of tacos and then just sat there eating the corn with a spoon.
It’s a simple dish, riffing off this recipe for caramelized corn with fresh mint on from the Wednesday Chef. But its flavour is complex, intriguing, intense without being overwhelming. It’s a little crisp, setting off the beans and avocado perfectly. It’s my new favourite thing and I’ll be making more tomorrow and possibly the day after that.
Corn, chili and mint salsa-like thing
2 cobs of corn
1 long red chili
garlic-infused olive oil
juice of half a large lime
about 10 large mint leaves
Cut the kernels off the corn cobs. Halve the chilli, remove the seeds (or not, to taste), and finely chop. Finely chop the mint leaves.
Heat a glug of garlic-infused olive oil in a frypan over (the high end of) moderate heat. Add the corn and chili, and cook, stirring now and then, until the kernels are crackling and jumping in the pan, and getting browned in places. Remove from the heat and add the lime juice and a big fat pinch of sea salt, and stir through. Add the mint and toss. Serve warm.
It’s the second day of the year and we’re now two-for-two for excellent lunches. Yesterday my parents came for lunch (it was my mum’s birthday) and we had a summer veggie galette with a salad and some champagne not drunk on NYE, and then honey cake with spiced apples, vanilla ice cream and a great bottle of gewurztraminer my sister had given my parents on her last visit home. I’d forgotten how great the galette is – an olive oil yeasted dough, easy and quick, that always cooks into a springy and golden crust for all kinds of vegetable pies. I used to make a galette every month or so when we lived in Brighton and they need to come back into rotation.
And today we had a surprising win with a frittata put together from an almost empty fridge. Normally I make frittatas with more vegetables – steamed sweet potato and greens, or sauted capsicum and zucchini. But all we had was chives, flat-leaf parsley, scallions and feta so that was what went in, along with 4 eggs and some salt and pepper, into a wee frypan. It was quite thick, so we cooked it on a lower temperature than usual to try and set the middle before blackening the bottom; browned the top under a grill while the middle was still a bit liquidy; then left it to sit off the heat with a lid over the top for a couple of minutes to finish setting. It was really perfect – light, almost fluffy, not tough like they can sometimes be, and with a lovely delicate flavour. I realise that this is no real recipe, but I’m making a note of it to remind myself to try cooking frittatas more slowly over lower heat in the future.