No boiling water, no soaking, no hard-to-peel silk – it all just strips right off.
You can read about it in her post here, but the gist is that you score the corn at the handle end, then microwave the corn and peel back the husk and silk in one fell swoop.
#Deconstructed wedge salad cracked#
When the potatoes are ready to be served, load them into a large bowl and scatter some smoked salt and cracked black pepper over the top.īut the best trick this week came from Kasha of Bialas Farms, who, in her weekly newsletter, turned us all onto a method that she uses for corn. Alternatively you can fry them on the stove with a little olive oil. Bake until crispy, turning halfway through, about 20 minutes total. Place the potatoes on a sheet pan, and brush them with olive oil. When ready to finish, bring the oven to 350 degrees, and smash the potatoes lightly with the bottom of a heavy glass. Drain the potatoes, and let cool (this can be done up to a few hours ahead). When boiling, reduce to a simmer and cook for 20-30 minutes until the potatoes can be pierced with a knife. Place 8-10 small-medium sized new potatoes (skin on) into a large pot of salted water and bring to a boil. My old neighborhood butcher in Chelsea recommended this preparation for potatoes and I’ve used it a few times since – it’s foolproof, and the best way to get them to that ethereal place where soft and crispy come together in one perfect bite. If you want the recipe, be sure to track it down in this post. Starved for a little substance, I made one hell of a dinner with the corn and potatoes from our share, along with one of my favorite dishes of all time: pomegranate chicken, which is lacquered with homemade pomegranate molasses just before serving. I can only see someone consume so much prune juice and Special K. My dad always seems to be on a diet so I backed off of the bacon-studded waffle plan and kept him on a steady breakfast/lunch feed of tomatoes and avocados with a squeeze of lime.īut at a certain point, I have to cave and cook real food. Sprinkle the salad with the remaining green onions, and give the whole thing a big grinding of black pepper and a pinch of smoked Maldon salt.
Complete two more layers like this, ending with the dressing (reserving a few green onions for the top). To assemble the salad, layer 1/3 of the iceberg lettuce, and 1/3 of the remaining ingredients on top, ending with the dressing. Prep the rest of the salad ingredients: Break the bacon into crumbles dice ½ pint of cherry tomatoes crumble ¼ lb of blue cheese, slice 2-3 green onions crosswise. Set aside.Ĭut the iceberg lettuce into quarters, removing the tougher core, and separating the lettuce into large leaves. Add 2 tablespoons of Greek yogurt for body, season with salt and pepper, and then gradually whisk in 1/3 cup of olive oil to emulsify. While the bacon is cooling, make the lemony buttermilk dressing by mixing 1/3 cup of buttermilk with the juice of a half lemon.
Make a 1lb package of bacon using your favorite method. To make the lemony buttermilk iceberg wedge: Although the iceberg lettuce wasn’t from my CSA box, I’d picked it up on a whim at the store thinking that it would be a perfect match for the smoky local bacon from the Ringwood farmer’s market each weekend. I’ve seen the Smitten Kitchen version in Deb’s cookbook, and this one comes pretty close with layers of iceberg lettuce stacked and coated in a lemony buttermilk dressing. Since we got in on Sunday night and my Dad was set to arrive on Monday afternoon, I didn’t have much shopping or prep time, so most of what I cooked during his visit was from the share and a good scrounge through the refrigerator.Īfter a travel snafu that got my Dad in a few hours later than planned, we decompressed on the dock with a bottle of rosé and a big platter of deconstructed wedge salad. Our dog sitter was kind enough to pick up (and wash/bag) my farm share produce, God bless her, which this week was made up of every shade of green. But I managed to sneak in a few good meals, which was especially important given that my Dad was visiting for a few days. Given our travel to Alabama last week, it was a short cooking week last week, and another short week for this one as well.
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