As much as I love this hand-held summer superstar teamed or grilled, a little effort goes a long way in creating a more substantial summer side. I love cutting corn right off the cob, getting chunky clumps of corn kernels that I then lightly sauté – this brings out a bold sweetness. Sautéing tends to brighten the corn, and it holds up well on its own or tossed with other ingredients.
Please don’t open any ear of corn at the market looking for perfection. You can feel if it is a big intact fat ear. Corn holds up best cold and in its own packaging, the husk.
As soon as corn begins to warm, the sugars break down and corn gets starchy. Tearing it open exposes and warms the cob, and you’re ruining it for everyone.
To slice, hold the pointed stalk end in your hand like a handle, with the flat end on a clean cutting surface. Slice corn off the cob starting about halfway down, holding firmly running a knife down the cob. Go around the cob, then turn over to get the other half.
When sautéing, do not overcook. As soon as the corn darkens from its yellow-milky tone to a darker shiny kernel it is done. Remove from heat and to stop the cooking process, spread out on a sheet pan, and refrigerate just to cool.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
In theory, it should make little difference to your health whether you cook for yourself or let someone else do the work. But unless you can afford to hire a private chef to prepare meals exactly to your specifications, letting other people cook for you means losing control over your eating life, the portions as much as the ingredients. Cooking for yourself is the only sure way to take back control of your diet from the food scientists and food processors, and to guarantee you’re eating real food and not edible foodlike substances, with their unhealthy oils, high-fructose corn syrup, and surfeit of salt. Not surprisingly, the decline in home cooking closely parallels the rise in obesity, and research suggests that people who cook are more likely to eat a more healthful diet.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Handheld pastries are fabulous for picnics and beach time. Everyone can dig in without the need for utensils.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Making a classic Italian bread salad is a nice way to use up those summer tomatoes.
Shop the peripheries of the supermarket and stay out of the middle. Most supermarkets are laid out the same way. Processed food products dominate the center aisles of the store, while the cases of mostly fresh food (produce, meat, fish, dairy) line the walls, Keep to the edges of the store and you’ll be much more likely to wind up with real food in your shopping cart. This strategy is not foolproof, however, since things like high-fructose corn syrup have crept into the dairy case under the cover of flavored yogurts and the like.
Make the most out of ripe summer tomatoes. Create delicious tomato, mozzarella, and basil salads for a fast and fresh summer side dish.
What on earth is sodium aluminum phosphate, anyway? When you make your own pancake mix you’ll know the ingredients that go into your mix.
When You Have Leftover Crumble Serve It For Breakfast With A Dollop Of Greek Yogurt.
Stone fruit is at its peak during the summer.
Look for fruit without any bruises, cuts, or soft spots.
Peaches bruise easily – hold in the palm of your hand to check ripeness instead of squeezing.
Give a sniff. Ripe fruit has a fragrant scent that makes you want to take a bit.
Ripen peaches by storing in a paper bag for 2 to 3 days at room temperature out of direct sunlight.
Keep cherries in the refrigerator.
All stone fruits offer good-for-you fiber and antioxidants.
Stone fruits are low in calories.
Peaches are a great source of vitamins A and C.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
I’ve never met a sausage that I didn’t like, but these are the best “in-bun” choice for your summer grilling. Go to recipes to find out how to makes this delicious summer treat.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
