Remember back when I used to make recipe videos? They kind of fell to the wayside because 2012 was such a crazy year, but one of my goals for 2013 is to bring them back, and better than ever! I’m feeling so excited and inspired about the year to come, and I figure I should make use of that energy while it lasts!
This is a super easy, fresh, delicious corn salad that’s a breeze to make. About two years ago, I was at a party with an editor from Bon Appetit, and I asked her what her favorite recipe was — and she told me this salad. Convinced?
I’m also including the recipe below because the video goes a little quickly — but I’m so excited at how this turned out and can’t wait to do some more!
Lime Corn Salad
8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
1/4 cup lime juice (about two limes)
1 cup crumbled cotija cheese
1/2 tsp flaky sea salt
Heat a pot of water to boiling. Cook the corn ears for about 5-7 minutes, or until they turn a bright yellow color. Allow them to cool slightly and then cut off the kernels from the cobs.
Mix in the cotija cheese and lime juice, and sprinkle with flaky sea salt. Serve warm or at room temperature.
Want to know the craziest thing about this dish? The orange mac-and-cheese color in this pasta is all natural! Eveny pick eaters won’t know the difference, and you can sneak in a huge serving of healthy veggies without anyone being any wiser.
I’m going through a major baked pasta craze right now — I love making them on Sundays and then having quick, easy homemade dinners all through the week. Life has been so crazy lately, those extra few minutes on weeknights really make a difference!
I’m off to New York on Wednesday for a really awesome new project — can’t wait to tell you guys about it! I’m a little nervous about packing — it’s still so warm and beautiful in Texas (barely even cool enough for long pants), I can’t believe it’s sweater and jacket weather in the Northeast!
Butternut Squash Mac and Cheese
1 pound macaroni pasta
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 shallot, chopped
1 tsp smoked paprika
2 cups vegetable stock
1 large butternut squash
2 cups sharp cheddar, grated
1 cup grated Parmesan
First, cut the squash in half and roast it at 450 degrees for one hour, or until squash can be poked through with a fork. Once the squash is roasted, scoop out the flesh and reserve. Turn the oven temperature down to 350 degrees F.
Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the shallot. Cook the shallot for a minute or so, and then all the vegetable stock. Once everything is warm, combine with the butternut squash and cook for 5-8 minutes, stirring frequently. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, paprika and pepper. Taste to adjust seasonings.
Drain cooked pasta well and combine with sauce. Place in a baking dish and cook, covered with tin foil, for approximately 15 minutes, and serve.
Ok, so, it’s not really my first dinner party, but it is definitely the first one in our new house! I figure that now that we have an actual dining room — one that is separate from all the other rooms — we should put it to use!
And what better way to celebrate a new dining room than with these beautiful new dishes? I picked out a few of my favorite patterns from Noritake, and mixed and matched them until I felt like I had it right! Would you believe this table setting came from threeseparatechina patterns? I couldn’t love them together any better if they’d come as a set.
One of the crazy things about china is that you’re supposed to pick this set when you get married, whether it’s at 22 or 35 or any age, and then it’s just supposed to be your set for the rest of your life. But when your tastes change or you want to mix it up, there’s nothing better than mixing and matching your china with new patterns! It’s amazing how a set of new accent plates or stemware can perk everything up.
So here’s what I did, if you want to recreate it:
I stuck to black and white, because it fits our dining room perfectly, and keeping your china within a color family makes it easier to blend together a lot of textures and patterns.
The actual place setting this is based on is from Noritake’s Metaal collection (a four-piece set is only $50 right now!), and I used both square and round dinner plates, alternating by side of the table.
The accent plates, which I used for salad, are from the Colorwave Graphite collection (the Plume Accent Plate) and the Cometa collection, which are both just gorgeous. You could just as easily start with one of these as your “base” and grow your collection from there!
All in all, an amazing way to celebrate our new house! And Noritake has offered you guys 10% off any purchase with the coupon code SUGARLAWS at checkout! xo
The recipe for the salmon is here (although I made it on our grill), and the potatoes are here (although I made them with new potatoes). The recipe for the corn on the cob is below!
Corn on the Cob
6 cobs of corn, husked and cut in half
1 stick (1/2 cup butter)
1 tbsp sugar
1 tsp salt
2 tbsp lime juice
Freshly ground pepper
Preheat grill to medium heat. Place the corn cobs in a large bowl.
On the stove in a saucepan, melt the butter and dissolve the salt, sugar, lime juice and pepper. Turn off the heat and allow to cool for 30 seconds. Pour the butter mixture over the corn cobs, and when the mixture is cool enough to touch, toss them to coat. Wrap the corn cobs in foil and grill for 15 minutes. Serve.