Anything truly cool can be enjoyed on many levels. Hard to call yourself a music fan if you only listen to one genre and ignore the rest. Old school country, hip hop, rap, rock, blues, jazz, tecno and world beat all have a place on the Ipod. What's this got to do with cooking, more importantly my Aga?
Cooking can be all that. Simmering, stirring, concocting, measuring, basting and timing are pretty important and fun tools we use everyday. Cooking is fun because of these things. Not today. Today its all about how GD easy life can be with an Aga. I will be making a simple salad that highlights natural flavors with minimal effort. OMG! this could be a 30 minute meal just like..... except it takes longer to cook things than 30 minutes.
Corn showed up today at the local IGA and I splurged on a Vidalia onion. All I did was rinse off the veggies and bake them in the oven. No peeling, no shucking, no nothing. In fact one reason this onion will be so sweet is because we did not peel it. A regular onion has a 12% sugar content, similar to an orange or glass of white wine. Once we cut the onion it releases an enzyme that gives it the sharp acrid flavor.
Eat it cold, warm or hot. Throw it over lettuce, eat it in a burrito. Limitless and easy easy easy. Let's see what I did.
Roast Onion & Sweet Corn Salad
Serves 4 happy campers, pretty cheap less than $5.00
- 3 ears corn roasted 40 minutes in Roasting Oven*
- 1 sweet onion in the Baking Oven* for 1 hour to 1 hour 15 minutes, should feel soft like a baked potato
- 1 red bell pepper, peeled medium dice
- 1 clove garlic smashed
- lime juice and zest
- cilantro to taste
- 1/4 teas sea salt or to taste
- 2 Tbls olive oil
- feel free to add cumin, chili powder, curry, siracha or anything you like. I'm having this with some spicy dry rubbed pork shoulder so I'm good on the other spices.
*No Aga, no problem. Split the difference and cook both at 400 degrees for about an hour.
look close at the onion and you can see the sweet syrup dripping out
Let's put it all together
Cut the corn from the cob. I use a knife and my bada** knife skills. You can use one of those gadgets if needed
Scrape a soup spoon down the cob after you removed the kernels to get every last bit
Cut the onion anyway you see fit
Mix everything together and taste and season.
You can make this ahead of time and serve it cold or reheat it. Our leftovers are going into burritos with freshy fresh flour tortillas
Thanks for reading all the way to the bottom,
I keep cilantro and other herbs that may go south before I use them in the freezer. I wash and spin them dry like lettuce then roll them into a big cigar. When I need some I peel back the plastic wrap and slice nice and thin. Works best when you keep it frozen, actually only works when you keep it frozen. Lasts about three months in the icebox.