Remember how you suffered through the last week of school before summer vacation? You couldn’t wait for summer to begin, concentrating seemed impossible, time in the classroom dragged on forever, and you were incensed if teachers asked you to do any actual work. You just had to get through those…last…few…day.
Déjà vu. I’m one week away from being officially laid off and the hour can’t arrive soon enough. I’m anxious for the moment when my time is once mine to spend as I desire. Sign my yearbook already and let’s get on with it.
In honor of the season (although it doesn’t officially begin until Monday), today’s recipe highlights a summer produce classic – freshly-picked sweet summer corn.
Hearing your manager say the words, “Laid off” strikes fear and panic in most of the corporate set. When those words rang in my ear last week, I heard “freedom” and “new beginnings” and “free time.” I’m sure the severance package softened the blow considerably. So, if all goes as planned, I happily become a member of the unemployed starting in mid-June.
Regarding what I’m going to do next, I plan on taking a nice chunk of time off and then I have a few ideas. I’m quite sure cooking will be on the agenda – and possibly buying an Inn.
If left to my own devices, I’d probably eat and cook nothing but desserts. Butter, sugar, flour – what’s not to love? In spite of this, I’ve got to include something green in my repertoire occasionally and this salad checks that box – and makes my taste buds happy, too. Sweet, sour, salty, with a touch of heat – again, what’s not to love?
Combine cabbage, carrots, cucumber, and bell pepper in a large bowl and refrigerate.
Sprinkle ribeye with salt and pepper and cook until medium rare. Let rest for 5-10 minutes. Slice ribeye on diagonal and refrigerate.
Combine lime juice, fish sauce, sugar, lemon grass, and chili and set aside.
About 30 minutes before serving, marinate cooked ribeye in half of the dressing. Add onions, cilantro and mint leaves to cabbage mixture. Pour remaining dressing over cabbage and toss. Arrange ribeye slices and accumulated dressing over salad and garnish with peanuts.
I’m a planner, by trade as much as by nature. I’ve been in planning mode for my imminent Europe trip. After a plane change and two train rides, I’ll find myself in Northern Italy for a week of pasta school. School is followed by a week solo in Prague for exploring and, finally, one afternoon in Milan before heading home. I’ve created a few different guide maps for the trip – maps of the can’t-miss tourist sites, the must-visit restaurants, and, of course, maps of the local artigianale gelato shops, at least while I’m in Italy. My Italian gelato class in 2013 has converted me into a gelato elitist. This wait has become a countdown to exceptional gelato as much as a pasta school countdown. Let the trip begin.
In the interim, I’m trying to behave:
Summer Gazpacho and Bean Salad
Various colored tomatoes (heirloom preferred)
Yellow bell pepper
1 14.5 oz. can
Great Northern beans
Red wine vinegar
Hot pepper sauce
Cut tomatoes into wedges and cut wedges in half crosswise. Thinly slice celery and green onions. Dice cucumber and bell pepper. Drain and rinse beans. In a large bowl, combine beans and vegetables. In a small bowl, combine vinegar, salt, pepper and hot sauce. Slowly whisk in olive oil until combined. Pour dressing over vegetables, stir well and let marinate at least 30 minutes before serving.