Angie's Corn Salad

I got this recipe from the wife of a farmer at the farmer's market. And because I live in a small town, I happened to go to high school with her daughter. She gave this to me last summer while I was buying a ton of corn and tomatoes, but I didn't try it until this summer. It was a few weeks ago, Brian and I were preparing to move but I still bought a dozen ears of corn the week before because we also had an after-funeral gathering to attend. I made this because I knew it would keep in the fridge for a few hours, and I had corn. But I am telling you, make this now before the summer corn goes away. You will not regret it.

I brought a big bowl of this with us to the gathering and I was secretly hoping no one would eat it and I could take it all home. Unfortunately, everyone loved it and there wasn't any for me to take home. I've been traveling for the last two weeks, but this morning I made sure to get a dozen ears or corn, peppers and onions and I'm making it tomorrow night. Hopefully this batch will last longer.



Angie’s Corn Salad

From Angela Jenkins

6 large ears of corn, blanched, cut off the cob
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
3 scallions, thinly sliced or thinly sliced red onion
¼ cup sugar

Combine in medium sized bowl.

Vinaigrette

⅓ cup apple cider vinegar
⅔ cup salad oil (I used veggie oil)
1 ½ teaspoons salt
¼ teaspoon pepper
3 tablespoons sugar

Combine dressing ingredients in a jar and shake. Pour contents over corn mixture. Refrigerate for 2-3 hours before serving. Lasts for a week in the fridge. 

Bouchon Bakery Shortbread

There's something that happens every time I sit down and read a Thomas Keller recipe, I sigh. Everything is so precise, so measured, there are instructions on how to do everything. There are normally ingredients and cooking devices that I don't have in my kitchen. Inevitably, for me, it feels a bit overwhelming, a bit too fussy. And then I make whatever recipe I've been eying, and everything turns out perfectly - and I realize why the recipes are written with such care and instruction. 

This shortbread is no exception. I've made other shortbreads before, successfully. But I tend to be an impatient baker, I'm bad at planning out what I want ahead of time. I want to be looking at recipes and eating the fruits of my labor within the hour. Still I followed all the instructions here, including the chilling of the dough and the carefully rolling and measuring of the actual cookies. My boyfriend's response as these perfect squares were coming out of the oven? "These look too perfect - you can't have made them." 

Bouchon Bakery Shortbread

Recipe Adapted from Bouchon Bakery and Scratchin' It

Ingredients
180 g unsalted butter, room temperature
90 g granulated sugar
2 g kosher salt
6 g pure vanilla extract
270 g all-purpose flour
24 g granulated sugar, for dusting


In mixer with paddle attachment, cream butter until smooth.

Add sugar and salt, and mix on medium-low until fluffy, about 2 minutes.

Add vanilla, mix on low until incorporated, about 30 seconds.

Add flour in two parts, mixing on low until incorporated before adding the next, 15 to 30 seconds.

Remove from bowl, shape into a 5-inch square, wrap and refrigerate 2 hours.

Preheat oven to 325°F. Adjust oven racks to lower and upper third. Line two baking sheets with parchment or silicone baking mats.

Place dough between two sheets of plastic wrap. Roll out to a 9-inch square. If dough has become soft, refrigerate until firm.

Cut into 1 1/2-inch squares. Dust with granulated sugar. Transfer to lined baking sheets, leaving 3/4-inch space between each shortbread.

Bake 17-19 minutes, rotating sheets, top to bottom and front to back, halfway through, until shortbread is a light golden brown.

Cool on baking sheets for 10 minutes, then transfer to a rack to cool completely.