***While on Facebook the other day, I noticed a little questionnaire on the right-hand side. It was small and inconspicuous, but it caught my eye because it had a movie still from the upcoming Julie & Julia movie (which I am SO excited about that I can hardly contain myself!!!...stay tuned for several Julia-related posts from me!!!). The question was something like: "What has been your worst kitchen disaster?" Among the choices were "Burning something" and "Live lobster attack". The lobster one made me giggle.Now, I've certainly had my share of mishaps...searing kitchen towels by laying them on the eye of the stove, breaking a casserole dish on Thanksgiving day, etc. However, I've never really injured myself until last night. I just had to laugh at myself! I was in the process of making OUR FAVORITE PIZZA...I was collecting all of the ingredients from the fridge...olives, cheese, prosciutto, mushrooms, and that darn glass jar of artichoke hearts! I had several containers in my hands...all teetering perilously on top of each other. I should have seen it coming. The artichokes tipped off the top of the pile and shattered all over the floor. It hit with such force that several tiny pieces of glass cut right through my foot. Now, it wasn't anything serious...don't get worried! It was just one of those things, I guess. Needless to say, our pizza was artichoke-less...Hah.
Brad came into the kitchen to check on me, and there I was...standing in the middle of a sea of glass shards and artichoke hearts...and the entire kitchen smelled of vinegar...yuck!!! It was a pretty funny sight. Anyways, my sweet husband brought me some shoes so that I could move, and cleaned up the mess for me. A few band-aids later, and I was good to go!
So, tonight I used some caution while cooking dinner...I didn't want anymore artichoke disasters. I whipped up this recipe from the current issue of Gourmet magazine. The ingredient list really sounded good to me. I mean, what's better than yummy corn and tomatoes fresh off the vine in the middle of summer? Honestly though, I would probably leave the cider vinegar off the list next time I make this. Brad and I just weren't crazy about the taste it added to the dish. I still really liked it, though....I think you will too!***
Corn-and-Tomato Scramble
Serves: 8
Active time: 25 min
Start to finish: 30 min
Source: Gourmet magazine, July 2009
Serves: 8
Active time: 25 min
Start to finish: 30 min
Source: Gourmet magazine, July 2009
Ingredients:
2 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar
1 1/4 lb tomatoes, cut into bite-size pieces
1 bunch scallions, finely chopped, keeping white parts and greens separate
2 tablespoons unsalted butter
4 cups corn kernels (from about 8 ears)
2 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar
1 1/4 lb tomatoes, cut into bite-size pieces
1 bunch scallions, finely chopped, keeping white parts and greens separate
2 tablespoons unsalted butter
4 cups corn kernels (from about 8 ears)
Directions:
Whisk together oil, vinegar, 3/4 tsp salt, and 1/4 tsp pepper. Toss tomatoes with dressing.
Whisk together oil, vinegar, 3/4 tsp salt, and 1/4 tsp pepper. Toss tomatoes with dressing.
While tomatoes marinate, cook white parts of scallions in butter with 3/4 tsp salt and 1/2 tsp pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
Stir together corn, tomatoes, and scallion greens.
Cooks’ note:
Corn can be cooked 1 day ahead and chilled. Bring to room temperature before using.
Corn can be cooked 1 day ahead and chilled. Bring to room temperature before using.
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