Disclaimer: I did not actually make this dish. My lovely parents did. I enjoyed it enough to post about it though :)
Long title for a fairly simple dish. I’m not sure if my interests have
changed matured or if I’ve just become more domestic since college, but I’ve recently taken quite a liking to Martha Stewart Living magazine. The pictures are beautiful and the recipes are always delicious. I want to try every single thing! Good ole Martha even got me considering gardening! I mean how cool would it be to grow your own tomatoes, basil, lettuce, blueberries, peaches, etc. I don’t think I’ll have a garden to tend anytime soon though so in the meantime I’ll stick to cooking (or finding recipes for my Dad to cook.)
The recipe I’m featuring today is indeed from the one and only, Martha Stewart. Martha sure made it hard for me to choose which recipe to try out. I think any choice would have been a good one but I’m satisfied with my pick. And who’s to say I can’t try them all? Before getting in over our heads with kitchen torches and the like, we settled on skillet corn, edamame, and tomatoes with basil oil. So so so good people. I’m telling you it’s the perfect summer dish. We chose to pair it with grilled salmon but really anything will do. The flavors just worked really well together and also, those are all my favorite foods. So if you’re feeling up to it this weekend, try out my recommendation. Maybe even pick up the magazine if you feel so inclined. You won’t regret it.
SKILLET CORN, EDAMAME, and TOMATOES with BASIL OIL
via Martha Stewart Living magazine August 2012
Active/Total Time 25 min.
Serves 4 to 6
You can cook this dish on the stove or on a grill heated to medium-high.
1 cup fresh basil leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons coarse salt, divided
1/4 cup finely sliced scallions (from 4 scallions)
1 1/2 teaspoons minced garlic (from 3 small garlic cloves)
3 1/4 cups corn kernels (from 4 or 5 ears)
2/3 cup frozen shelled edamame, thawed
1/2 pound cherry tomatoes, halved (1 3/4 cups)
2 tablespoons white balsamic vinegar
- Bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze 1/2 teaspoon salt in a blender or food processor until smooth.
- Heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn, edamame, and remaining salt. Cook, stirring, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning.) Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.
- Drizzle basil oil on vegetables and stir. Serve immediately.
Unfortunately, I forgot to take a picture before I devoured this and Martha doesn’t have a pic on her website yet but the one above is pretty spot on. Actually I’m pretty sure they copied the recipe right out of the mag like I did :)
Now for a dish I did actually make: a breakfast sandwich. Of course this is extremely simple – had to be if I made it.
Any type of grain (or don’t use a grain)
1 slice of Provolone cheese
1 teaspoon olive oil
1. Pour olive oil in a skillet. Fry egg.
2. Toast the grain of your choice (bagel, english muffin, french bread, etc.) I used a whole grain english muffin.
3. Add egg, cheese, and jalepenos to english muffin. Toast for another 30 sec to 1 minute.
Honestly, you could make this so many different ways it’s ridiculous. Choose swiss or pepper jack cheese instead of provolone. Add or substitute green & red peppers, mushrooms, or tomato. Even add some sausage or bacon if you wish!