Text 9960, 91 rader
Skriven 2014-02-16 05:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Corn 215
================
 ML> Well, there is that primitive pleasure, but I can't see
 ML> paying the premium for that alone, without the other
 ML> benefits of corn on the cob.
 DS> In season, we really like fresh corn on the cob

Fresh being the operative word. Frozen corn kernels are
just fine, but frozen corn on the cob is an absurdity,
which was the point I was trying to make.

 DS> but we only buy it on the day we are going to eat it.

And the advantages of fresh only obtain when the corn is (as
the Soviets apparently used to say) "first grade fresh."

 DS> BTW -- where are you now?  Did the recent snow storms have any impact
 DS> on you and your travels?  BWI and other airports are having canceled
 DS> flights like crazy.
 DS> We had 16 inches, then some rain/sleet and then another 4 inches.

I was north of Boston for a recent storm but made my way
to Rhode Island (as usual, the scenic route, via Washington,
where I had to attend to some business and look in on my
brother, who has been unwell), where there was very little,
and there was supposed to be very little, which was true for
a couple days, but then kapow, 8". Not like your or my
brother's 20, though.

I've had five flights cancelled this month and am sort of
hoping for a couple more, as I am not where I am supposed
to be and otherwise would either have to pay $200 extra
to change a ticket that I have in hand or eat the ticket
and buy a whole new one without the advantage of advance
purchase. With cancellations I can change without a fee.
Used to be that the airlines would pretty much allow me to
do whatever I wanted, but they have tumbled to the fact
that that isn't necessarily the best thing for them,
though it would be for me.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Spring Salad
 Categories: Salads
      Yield: 4 servings

    1/2 lb Snow peas                         1/2 lb Mixed green and yellow
beans
      6 ea New red skinned potatoes          1/2 lb Carrots
      1 c  Frozen sweet corn                   1 c  Fresh or frozen peas
      2 ea Tomatoes                            4 ea Hard Cooked eggs

----------------------------------DRESSING----------------------------------
      3 ea Large egg yolks                     1 ts Dijon mustard
      1 ea Salt                                1 ea Pepper
  1 1/2 c  Saflower oil                        1 tb Lemon juice
      1 ea Shallots, finely chopped            1 ts Honey
      1 tb Finely chopped fresh mint           1 tb Finely chopped fresh
parsley

  Top and tail beans.  Cook in lightly salted boiling water for 3 to 5
  minutes or until tender crisp.  Drain and refresh under cold running water.

  Add potatoes to boiling salted water, Cook gently for 15 minutes or until
  tender.  Drain.

  Place peeled corrots in a saucepan with enough cold water to cover.  Salt
  lightly, bring to a boil, then reduce heat and simmer until tender. Drain.

  Add corn and peas to small amounts of lightly  salted boiling water cook
  for 3 to 5 minutes.  Drain.

  Place beans, corn and peas on tea towel to drain while preparing dressing.
  Peel and seed tomatoes and cut into small dice.

  DRESSING:  Whisk together egg yolks, Dijon mustard, salt and freshly ground
  pepper.  When mixture begins to thicken, add 2 tablespoons of oil drop by
  drop, beating well.  Thin with a 1/2 teaspoon lemon juice.  Add remaining
  oil in a slow, steady stream.  As mayonnaise thickens, thin by adding up to
  2 tablespoons of lemon juice.

  Stop adding oil when mayonnaise is desired thickness)  Stir in shallots,
  honey, mint add parsley.  Adjust seasoning.

  Arrange vegetables on one large plater or individual plates, and garnish
  with egg wedges.  Thin mayonnaise with boiling water and lightly coat
  salad.  (Any leftover mayonnaise can be refridgerated for up to 1 week).

  Source unknown

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