corn and arugula salad

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I have always loved the peppery taste of arugula. On one of my daily trips to Whole Foods Market (I go to this store A LOT), I decided to try a few of their mouth watering salads in the deli section. I loved the presentation of this corn and arugula salad with the corn ever so carefully cut off the cob. The taste was even better. I was so sad when I had to take my final bite and decided my mission for that afternoon was to go home and try to re-create this salad myself. After much research I found the recipe on Girl Loves Food blog. I was thrilled! I followed her instructions and sure enough it tasted just like the delicious salad I had eaten at Whole Foods. Thank God for bloggers and their love of food and their selflessness to share. So now Cashmere Apron shares this great recipe with you. Pass it on.

Ingredients:
6 ears of fresh corn, shucked
1 bunch of arugula
1/4 cup red onion sliced thin and cut in half
1 Tb fresh thyme
1/2 Tb canola oil
1/2 Tb white wine vinegar
Kosher salt and fresh ground pepper to taste

Directions:
Bring a large pot of salted water to a boil. Put the corn in the water and boil for 4 to 5 minutes. When corn is cooked through, take it out of the pot and let it cool for 15 minutes. While the corn is cooling, slice up the onion and set aside. Combine the thyme, canola oil and white vinegar in a small bowl, whisk with a fork and set aside. Once corn has cooled, cut the kernels off the cob using a serrated knife and place into a large bowl. Add as much arugula to the corn mixture as you like, tossing in the red onion and mixing together. Once all ingredients are mixed, pour the dressing all over and toss everything together. Serves: 6

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shrimp scampi appetizer

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Next week is Labor Day and who couldn’t use some great appetizer recipes? This appetizer is “shrimply delicious!” This week we are posting some great appetizer ideas that we hope will get you in the holiday spirit. This shrimp scampi appetizer pairs nicely with one of our favorites, Chalk Hill Chardonnay.

Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell (we bought ours at Whole Foods)
3 Tb good olive oil
2 Tb dry white wine
Kosher salt and freshly ground black pepper
12 Tb (1 1/2 sticks) unsalted butter, at room temperature
4 tsp minced garlic (4 cloves)
1/4 cup minced shallots
3 Tb minced fresh parsley leaves
1 tsp minced fresh rosemary leaves
1/4 tsp  crushed red pepper flakes
1 tsp grated lemon zest
2 Tb freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

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Directions
Preheat the oven to 425 degrees.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp and if you like, sprinkle some dried panko all over the top.  Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. Serves 6. Compliments: Ina Garten

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