Saturday, October 4, 2008
Do you ever have that feeling like you just want to plunge both hands deep into your chest cavity and fall backwards off a high cliff as the only possible means of successfully counteracting the catastrophic forward momentum in your life?! Me either. Summer is over; it's fall. Among the things winding down aside from seasons and friendships are my first year in New York City and the Roaring Camp song on my computer from the original AGCS Summer Mixtape. Perfectly Appropriate.
I made this dish weeks ago, when summer corn was still all the rage at the Farmer's Market and a large batch of garden-fresh tomatoes had just been brought to me by a co-worker from his parents home in Virginia. It was a spectacular conclusion to the sweetness of summertime, so fresh that I didn't even cook the corn all the way down before rolling it out of the pan and onto the plate. If you're looking for an easy way to clean out the vegetables in your pantry (in order to make room for things like spice jars full of cinnamon, canned pumpkin and fleshy halves of acorn squash, of course) I really think you should go for this recipe!
You Will Need:
Salt and Pepper
As usual, so easy it's painful. Heat a tablespoon or so of olive oil over low heat, add a few sliced mushrooms. Let them cook down for about three minutes. Dice up your tomatoes (as many as you please!) and drop them in with the mushrooms. Add your spices and let them meditate over the warmth for awhile, soaking up the flavors. Everything should be awfully juicy and smelling pretty nicely at this point. Then toss in some handfuls of freshly shucked corn. Stir everything together, cover, and let simmer down for five to seven minutes. At the end-point, the corn should be cooked down but still have retained a little bit of its crunch. Serve immediately! Enjoy.