Ramen Noodle Salad

Cooked Ramen Noodle Salad

Cooked remen noodles create a taste, easy salad when mixed with
such as sweet napa cabbage, juicy corn kernels, crunchy cucumber, and vibrant cherry tomatoes. Tossed in a tangy and spicy sesame dressing, this easy 30-minute dish is both flavorful and satisfying. The mix of vegetables provides a delightful textural contrast to the bouncy noodles, while the dressing strikes the right balance of acidity and heat. To easily cut the nori sheet into thin strips, use a pair of scissors instead of a knife. To make ahead: Store the dressing in an airtight container in the refrigerator for up to three days.
Ingredients:
Dressing

3 tablespoons rice vinegar
3 tablespoons soy sauce
3 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon sriracha chile sauce
1 teaspoon grated fresh ginger (about 1[1/2-inch] piece)
1/4 teaspoon grated garlic

Salad
2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded
1 cup baby arugula
1 cup thinly sliced napa cabbage
2/3 cup fresh corn kernels (from 1 largeear)
2/3 cup thinly sliced sugar snap peas
2/3 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
1/4 cup thinly sliced scallions (about 2small scallions)

Directions
Make the dressing 

Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.

Make the salad
Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water, and let stand until chilled, about 3 minutes. Drain noodles, and transfer to a large serving bowl or two individual bowls.

Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.

Corn Kernals and Stock

Corn Kernels and Stock

Want to preserve peak-season corn for another day? Remove the kernels, make stock from the cobs, and freeze the corn and stock  together! Now you have a summery shortcut for fall and winter cooking.  A recipe for Golden Corn Creme Brûlée will post tomorrow.  Please come back!

 A half-batch is the right amount for risotto using:

1 cup (250 mL) arborio rice if you start with 

1/2 cup (125 mL) white wine at the beginning—use 

the stock to cook the rice and 

stir in the kernels at the end. 

Or use the whole recipe for chowder, adding sautéed onions, celery and potatoes, and adding the kernels at the end along with cream. This recipe is easy to double, triple or even quadruple, depending on your pot situation and freezer space.

Want to preserve peak-season corn for another day?  Remove the kernels, make stock from the cobs, and freeze them together! Try this summery shortcut for fall and winter cooking.

TIP
There’s lots of flavour left on the cob after cutting off the kernels. Just run the back of a chef’s knife over cobs, pressing down lightly to release those juices into your pot of water or cream.

Corn Risotto NYT

 

Corn Risotto              

Ingredients
For the Risotto
6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup arborio rice
½ cup dry white wine
1 ½ cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
¼ cup heavy cream

2 tablespoons minced chives

For the corn stock, optional
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

Directions
Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.

Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.

Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.

Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. 

Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.

Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.

In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.

For the corn stock optional:
Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Chipolte Potato Salad With Cilantro, Fresh Corn And Red Onion

CHIPOTLE POTATO SALAD WITH CILANTRO, FRESH CORN AND RED ONION

Ingredients:
3 lbs. red potatoes, in 1 inch diced 
1 cup diced red onion
2 T. chopped pickled jalapenos
2 T. pickled jalapeño juice
1 cup diced celery
1 cup fresh corn kernels

Serves 4 to 6.

*

3 hard cooked eggs, chopped
1 cup mayonnaise
1 to 3 tsp. minced Chipotle chilies
in adobo
2 T. chopped cilantro
 1 T. fresh lime juice

*

Directions:

1. Place potatoes in a large pot of cold water. Bring to a boil and add 1 tsp. salt. Simmer until potatoes are tender, 10 to 15 minutes. Drain well and toss with red onion, pickled jalapenos and juice. Cover and refrigerate until chilled.

*

2. Stir the celery, corn and eggs into potato salad. Stir together the mayonnaise with the chipotle chilies, cilantro and lime juice. Toss with the salad and chill until ready to serve and up to 4 hours.