Much to my mother’s dismay, I don’t cook a lot, or really at all. My mother hasn’t given up on me yet. She continues to stock my kitchen with cooking utensils and serving dishes and my bookshelves with cookbooks. She faithfully believes that if I would just start cooking, then I will be a master chef and I will love it.
This is just a few of my cookbooks. I have more, a lot more.
I hate (hate, hate) to admit it, but she may be right (at least about the me loving it part.) The last two Saturdays, I have attended parties where everyone was responsible for bringing something and I did something surprising. I opted out of the easy go tos – plasticware, chips, ice, sodas – and I decided I would actually cook something, like with an oven.
Last weekend I made a pork tenderloin and it was a huge hit! Yesterday, I made a summery salad from Sara Foster’s cookbook Fresh Every Day, and I got several compliments. I might have fished for them, but they still count, right? So, now I am a confirmed chef – get ready world!
Below is the recipe for the salad. Next time you cookout you should try it. (Also, be sure to checkout the cookbook. It is wonderful.)
Fresh Mozzarella Salad with Avocado, Roasted Corn, and Grape Tomatoes
Serves 4 to 6
4 ears sweet corn, in the husk
1/2 pound fresh mozzarella, cut into 1/4-inch cubes
2 ripe avocados, cut into 1/4-inch cubes
1/2 pint grape or other small tomato varieties
8 to 10 fresh basil leaves, cut into thin strips
1/2 cup Summer Herb Vinaigrette
1. Preheat oven to 400 degrees.
2. Soak the corn in the sink or a bowl filled with cold water for 10 to 15 minutes. Place on a baking sheet and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.
3. Add the mozzarella, avocados, tomatoes, basil, salt, and pepper to the bowl with the corn. Drizzle 1/2 cup of the vinaigrette over the salad and toss gently. Be careful not to over-mix or mash the avocado. Season with more salt, pepper, or vinaigrette to tast. Serve on a bed of the arugula or baby greens.
So tell me…do you like to cook? Do you have any recipes I should try?
Please note: I reserve the right to delete comments that are offensive or off-topic.