After a four month break, I am back! I know in my last post I had promised I would still be posting, but not as often. I had the best of intentions when I wrote it but a couple things have prevented my blogging as of late.
One of them being I had packed up most of my apartment so it would look big and impersonal when it showed. All my cookbooks and most of my kitchen gadgets were packed away and I was feeling rather uninspired. I was actually surprised at how much I didn't feel like trying to cook anything new without being surrounded by all my cooking related possessions.
I have since moved a lot of my stuff back in, and I have the itch again.
I found this recipe via the FoodGawker. I didn't like it as much as I thought I was going to, but the fault lies with me, not the recipe. I have a tendency to eyeball my ingredients, and my eyes clearly failed me when it came to the amount of lemon juice I added. It was too much, but aside from the citrus overkill, it's a pretty great dish. Quinoa with Corn
Adapted from: Just A Taste
4 ears corn, shucked
1 Tablespoon grated fresh lemon zest
2 Tablespoons fresh lemon juice
½ stick (¼ cup) unsalted butter, melted
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
2 cups uncooked quinoa
4 scallions, chopped
1) Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.
2) Remove the corn from the pot and let it cool on a cutting board until it's easy to handle. Then, using a sharp knife, cut the kernels off the cob.
3) Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.
4) Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.
5) Cook the quinoa in a pot of of boiling salted water per the package directions.
6) Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.
So here is where I went wrong. Since I am not going to eat 8 servings of this, I halved the recipe, actually I only halved part of it. I find that recipes don't make things as saucy as I would like, so I kept the ingredients for the dressing as they were.
It was a little overpowering, especially since I used probably 3-4 Tbsp of lemon juice. So should you make this, follow my advice and stick to the amounts in the recipe. And use fresh corn! It's summertime, celebrate and buy fresh corn as it is DELICIOUS right now.