Another Non-Salad Salad

What more can I say? The title says it all. No lettuce. And no wonder it's called Antipasto Salad. It's got nearly everything you'd see on an antipasto platter and if something's missing you especially love, add it. Easy peasy, laid back salad. 

Antipasto Salad
From HERE

Ingredients:
1/2 pound string beans
1/4 cup sliced Spanish olives
1/4 cup chopped roasted red pepper
1/2 cup chopped red onion
1 cup cubed provolone cheese
2 cups cubed salami
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste


Method:
Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 1-inch pieces.


In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve.

Sufferin' Succotash!

I've still got my mother's old succotash recipe:

2 cups fresh lima beans 
4 cups fresh corn cut from cob 
3 tablespoons butter 
1/4 cup whipping cream 
salt and pepper to taste


And I've seen lots of other renditions too....I especially like the one with bacon. In fact, the next time I make this particular recipe, I'm going to use bacon.
So here's the most recent version I ran across. Using edamame instead of lima beans is a super idea and the addition of white wine is quite unusual.


(BTW: Do you use Emeril's trick to cut corn from the cob? Do it over a tea towel and it won't scatter all over the counter.)


Rhonda's Succotash
From HERE

Serves 6

Ingredients:
4 tablespoons unsalted butter, plus more at the end, if desired
1 tablespoon olive oil
1 shallot, finely chopped
5 ears corn, kernels and juices stripped from the cobs
Salt
1 1/2 cup frozen edamame (out of the pods)
1 1/2 cup frozen peas
Grated zest of 1 lemon
1 small red pepper, finely chopped
1/3 cup white wine
1/4 cup heavy cream
1 1/2 tablespoon chopped flatleaf parsley


Method:
Melt 4 tablespoons butter in the oil in a large saute pan set over medium heat. Add the shallot and cook for 1 minute. Add the corn and season it with salt. Cook until the corn is lightly browned.


Pour in the edamame and peas, and warm through. Fold in the lemon zest and red pepper.


Pour in the wine and let it cook for 30 seconds. Add the cream. Adjust seasoning. Stir in the parsley.

Ina Garten's Parmesan Thyme Crackers

Have you made these yet? You should....they're wonderful! You can make them ahead, freeze them, then slice and bake when you need something delicious.

Parmesan Thyme Crackers

Barefoot Contessa Episode: Bed and Breakfast, 2006

Ingredients:

1 stick (1/4 pound) unsalted butter, soft     

1 cup freshly grated Parmesan 

1 1/4 cups all-purpose flour                         

1/4 teaspoon kosher salt 

1 teaspoon chopped fresh thyme leaves       

1/2 teaspoon black pepper 

water

Method:

Beat the butter in an electric mixer for 1 minute. Add the Parmesan, flour, salt, thyme, pepper and combine. If you find the dough is not coming together (happens once in a while) add a teaspoon of water or a bit more as needed. 

Dump the dough on a lightly floured board and roll into a 9 inch log. Wrap the log in wax paper and refrigerate until firm or freeze. Preheat oven to 350°. Cut the log crosswise into 1/4 to 1/2-inch slices. Place the slices on a sheet pan and bake for 22 minutes. Makes about 24.