eat make read

Last night was the big kick off to market week and I can attest, our meals were practically licked clean. Let’s start with the burgers, which weren’t just any old burgers. I used a blend of ground beef and ground pork to make some super juicy and flavorful patties. Then I used one of my yellow onions to make delicious caramelized onions. But wait, that’s not all my friends. This is the kicker, if you look really hard you can see creamy mayonaise spread on the top of that bun. Oh yeah, I finally bit the bullet and made homemade mayo, which was one of my 30/30 items.

Let’s just take a time out and talk about mayo. It has always weirded me out… it’s white and jiggly and I just didn’t get it. But some people love it, one being my husband. Slowly I’ve tried it here and there, especially when it’s disguised as garlic aioli. I thought if I actually made it myself, I might feel better about it. I do. But I have to say the thing that surprised me most about it was how incredibly easy it was to make it. I mean like crazy easy! You might die if you realize how much oil is involved, but it doesn’t take much more work or time than unscrewing the lid of jar.So that’s the burger. On the side is a super delicious corn medley, comprised of sweet corn, peppers, onion and a little basil. The medley is so surprisingly delicious, or at least to me it was surprising. I still find myself a little caught off guard when I really love something with vegetables… I think that’s a holdover from a childhood spent avoiding them at all costs. Then of course I’ve included a little arugula salad sprinkled with some purple basil.

It was a good dinner, one where both Aaron and I felt spoiled.

Confetti Corn
adapted from Barefoot Contessa, Back to Basics
serves 4

1 Tablespoon olive oil
1/4 cup chopped green pepper
1/4 cup chopped red onion
1 Tablespoon butter
kernels cut from 2 ears of corn
salt
pepper
1 Tablespoon fresh basil, julienned

1
Heat the olive oil over medium heat in a large saute pan.
2
Add the onion and saute for 5 minutes, until onion is soft.
3
Add the pepper and saute for 2 more minutes.
4
Add the butter to the pan and allow it to melt.
5
Over medium heat, add the corn with a pinch of salt and pepper, stirring occasionally for about 5-7 minutes.
6
Gently stir in the basil and serve hot.