Saturday, July 18, 2009
A better 6 miles than last week. Ran the first 2km alone and the last 8 with Roz. I am probably one of the few people that are happy that the summer has not been that hot because I get hot enough running as it is. I read somewhere that the more physically fit you are, the faster you start sweating when you are being physically active. I hope so...not that I sweat or anything. I "glow". A lot.
Maya ate almost an entire shrimp ring at Hope's birthday this week and she likes corn, so I thought it was a pretty safe bet to make the shrimp and corn salad featured in the August issue of Martha Stewart Living (not Food). I tried to look up the recipe on line and post it here but it is not available yet. Check it out in August once the September issue comes out. It was sooooo good! A little time consuming, though. I wonder how necessary the first step of making a whole broth out of corn cobs and shrimp shells and bay leaves and all that stuff really is. I think that if you just made the salad using very fresh ingredients it would be delicious!
If I could go back in time, this is what I would do:
Take 10 good size FRESH shrimp & brush will olive oil & grill until done. This will only take a couple minutes, if that and will give them a yummy, smoky flavor.
While the shrimp are cooling, cut the kernels off of 3 ears of corn. Boil the kernels until done but still with a little bite. Drain and run under cold water to stop the cooking process. You don't want them getting mushy.
While the corn and shrimp are now cooling, cut 4 pieces of hearts of palm (I am not sure what else to call them; usually there are about 6 in a can) into pieces a little bigger than the kernels of corn. This is easier than it sounds, the hearts of palm are easy to cut as long as you have a good knife.
Now make your vinaigrette: wisk together 2tbsp olive oil, 1 tbsp seasoned rice vinegar, a few squeezes of juice from an orange (but not orange juice from the store... remember, this is a fresh ingredient salad. ) and S & P to taste. Chop up 1/4 cup of whatever fresh-tasting herbs you have; I used chives, parsley, and lemon-thyme. Whisk it all together. Cut cooled shrimp into small chunks (about the size of a die) and then mix with vinaigrette, corn, and hearts of palm. Cover and stick in the fridge for the flavors to come together. In the meantime, get a belgian endive and get 8 firm, good size leaves. Put on a serving plate. Take the shrimp salad out of the fridge, stir, taste, and adjust seasonings, if necessary. Take a good size tablespoon of the salad and heap onto the belgian endive leaves. Serve. Now doesn't that look pretty? It looks and tastes just like summertime.
Course work. All day. Blah! Four more days to go and then you will really see me motoring through my summertime reading list.