Close to a month ago, Patrick and Vanessa had their baby shower. They were surrounded with love from their family and friends. and the baby is set for the first couple of months..
Vanessa's mother cooked the majority of the food and everything she made was just delicious! I was asked to make some side dishes- two of them were adapted from the barefoot contessa cookbook. The dishes I chose to make were fresh corn salad and curried couscous, both recipes simple to make and a wonderful addition to any meal.
Fresh Corn Salad
Adapted from Ina Garten
the barefoot contessa
cookbook
5 ears corn, shucked
1/2 cup small diced red onion
3 tablespoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup chiffonade fresh basil
In a large pot of boiling water, cook the corn for 3 minutes, until the starchiness is just gone. Drain and immerse in ice water to stop the cooking. and set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste and serve cold or at room temperature.
Curried Couscous
adapted from Ina Garten
the barefoot contessa
cookbook
1/2 cups couscous
1 tablespoon unsalted
butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground tumeric
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup grated carrots
1/2 cup minced fresh flat leaf parsley
1/2 cup dried currants
1/2 blanched slice almonds
2 scallions, thinly sliced
(white and green parts)
1/2 cup red onion.
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, almonds, scallions and red onions; mix well and taste for seasonings. Serve at room temperature.
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