Charred Corn Salad

     I racked my brain for days trying to decide what the first recipe of the new year was going to be. I decided to go to one of my favourite resources (the flavour bible), turn to a random page and take it from there. So without further adieu, Corn!

corn salad mise en place.

     I have some very fond memories of taking some corn out of the freezer, popping 1-2 cups into boiling water, waiting until it cooked, draining it off, drowning it with butter, salt and pepper, and eating a whole bowl as a snack (did anyone else do that? no, just me... ok). Today we're going to keep the frozen corn but add some steak, some potatoes and make a meal packed full of flavour!

Corn salad

1.5 cups   frozen corn, blanched In boiling water for 2 minutes

1 ct            red onion, chopped fine

1 Tbsp    fresh rosemary, chopped fine

Dressing

1 Tbsp   chili powder

2 Tbsp   apple cider vinegar

2 Tbsp   olive oil

Potatoes - 1.5 cups  baby potatoes, halved and parboiled until easily pierced with a fork (appx 10-15 minutes depending on the size of your potatoes)

Steak - top sirloin, pat dry and season with salt.

Procedure: preheat oven to 375F

Heat a large cast iron skillet on medium high. Add a small knob of butter and sear steaks for 1-2 minutes on each side depending on how you would like them cooked (keep in mind they will be going in the oven later so don't cook them fully just get a nice hard sear on each side). Remove the steaks to a resting rack. Add the corn, onions, and rosemary to the pan and allow to char slightly. Push the corn salad into the center of the pan and lay potatoes around the outside of the pan. Place the steaks on top of the corn salad, place a small knob of butter and a sprig of rosemary on top of each steak and place in the oven for 8-20 minutes depending on how you would like your steak cooked checking regularly. While the steak is in the oven, whip up the dressing by whisking all the ingredients together, season with salt and pepper. Once the steaks are ready allow them to rest for 5 minutes before cutting. While the steaks are resting toss the corn salad with the dressing and season with salt and pepper to taste. 

Alternatively: the corn salad can be made ahead of time and used as a cold, warm, or hot side dish with a variety of different meats, fish, and poultry. It is also a simple and delicious addition to any potluck gathering. 

I hope you enjoy this recipe as much as my guest and I did! let me know what you think in the comments. If you have any suggestions or requests for future recipes you can leave them here or e-mail me at s2cooks@gmail.com. Thank you so much for reading!

-S2

Zucchini latkes

Latkes! Who doesn't like a potato pancake? Well how about if we mix it up a little and swap zucchini for potato, add some fresh citrus and herbs and serve them with dinner instead of breakfast? Sounds good to me!! I was fortunate enough to receive the largest zucchini I have ever seen fresh from the garden and only needed that one to make the whole recipe. Shout out R+L! Thanks!

The largest zucchini I've ever seen, beautiful salmon fillet, sumptuous oyster mushrooms, and purple Russian garlic, all fresh from beautiful BC. 

Ingredients:

4 cups          zucchini, grated, rested, squeezed

2 ct               eggs

1 ct                lemon, juice and zest

0.5 ct            lime, juice and zest

1 tbsp           fresh thyme, chopped fine

1 tbsp           fresh basil, chiffonade

0.5 ct            yellow onion, small dice

2-3 cloves    garlic, minced

0.5 cups       bread crumbs (optional)

Procedure: Preheat oven to 400F

Start by grating your zucchini and laying it out on a sheet tray. Sprinkle a little salt over the zucchini and let it rest for 10-15 minutes. Meanwhile, in a large mixing bowl combine, eggs, citrus, herbs, onion, garlic, and bread crumbs. Once the zucchini has had time to release some moisture, using a clean kitchen towel, appx 1 cup at a time ring out the zucchini squeezing as much juice out as possible. Add your zucchini to the bowl and fold all the ingredients together. season with salt and pepper. To shape the latkes; take a ring mold and a piece of saran wrap. Place the saran wrap over the mold and drop 2oz of latke mix into the center. Flip the mold over onto a greased, parchment lined, baking tray and press the latke into shape. Remove the mold by lifting up the saran wrap and voila, a beautiful latke. Place the latkes into the oven for 15 minutes. Cool at room temperature and store wrapped in the fridge or in a freezer bag and keep for up to 3 months. 

To pan fry: Heat a medium frying pan on medium high heat with enough oil to coat the pan. Pan fry the latke for 4 minutes on each side until cripy and well browned. 

To bake: preheat oven to 400F and bake for 10-15 minutes or until warmed throughout. 

From the freezer: Preheat your oven to 400F, bake the latke for 15-20 minutes, from this stage you can pan fry them as directed above or eat as is. 

Zucchini latkes accompanying seared salmon and oyster mushrooms suateed in beurre noisette! Delicious!!!

note: if you are worried about tasting for seasoning due to the raw eggs you can always take a tbsp of your latke mix and quickly pan fry it.

note: shaping can be done however you like, drop mounds of latke mix directly into a frying pan, press them down and you have brilliantly rustic zucchini pancakes. make latke rolls, play around with different molds, the possibilities are there waiting for you!

I hope you enjoy!! let me know what you do with your latkes! 

-S2

Balsamic Cherry Glaze

For my First Recipe post I thought I would start with something simple. My Balsamic Cherry Glaze is something I have made several times and always go back to. Bright with acidity this glaze has a puckering effect that leads you into a fruity body and finishes with a brilliant sweetness. Enjoy!

Balsamic Cherry Glaze:

500ml  Cherry Juice

100 ml   Balsamic Vinegar

100 ml  Honey

Procedure:

In a small sauce pan, combine all ingredients. Bring the glaze to a simmer on medium heat, reduce heat to low and reduce, stirring occasionally. The Glaze is finished when it hold its shape on the back of a spoon or is thickened to your desire. Cool the glaze in an ice bath and transfer to a squeeze bottle or a suitable storage container. 

Pairings:

Pork tenderloin, game fowl, lamb, fruit salad, green vegetables, garden salads, cheese (brie, sharp cheddar, chevre...) figs, plums, peaches, raspberries, and of course vanilla ice cream. These are just suggestions, but I'm sure you will find many other uses for it.

Let me know how you used this beautiful accompaniment in the comments! 

-S2