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Ingredients: 1 tomatoes 6 scallions; finely chopped 2 Tablespoon(s) olive oil 1 cherry tomatoes; halved 87/2000 Ounce(s) salt 1/4 Teaspoon(s) pepper 1 fritters 2/3 Cup(s) corn; cut from ears 10 2/3 Tablespoon(s) cornmeal 489/5000 Pound(s) all purpose flour 3 18/139 Ounce(s) baking soda 1 Ounce(s) sugar 137/4377 Gallon(s) whole milk 1 egg 1/3 Cup(s) vegetable oil 1 Bunch(s) arugula 521/10000 Cup(s) white wine vinegar 1/6 Tablespoon(s) whole grain mustard 1 Pound(s) arugula; coarse stem removed Directions: Prepare tomatoes: Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm. Make fritters while tomatoes cool: Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry. Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn. Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain. Prepare arugula: Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat. Divide arugula, fritters, and tomatoes among 8 small plates. Makes 8 first-course servings. Gourmet August 2003 Gourmet Entertains Contributor: Gourmet August 2003 p 74
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Meanwhile, combine the walnuts, celery, scallions, ra Sauce bourguignonne (red wine, tomato & rosemary sauce) Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min., until veg. are tender. Skillet salad Fry bacon until crisp, remove from skillet and drain on paper towels. Combine vinegar, water, sugar, and salt to fat in skillet and heat to boiling. Cool slightly and pour over lettuce. Crumble bacon on top and toss with lettuce. Serve at once. A Santa fe salad Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce wit Sweet and sour potato salad Peel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater to cover until done. 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Refrigerate in an airtight container for at least 1 hour. Lightly coat a large nonstick skillet with cooking spray, and heat over medium-hi Cucumber salad In a bowl, combine the first 5 ingredients; mix well. Add cucumbers and stir to coat. Refrigerate until serving. Dungeness crab nicoise salad 2 Blanch and shock beans. Simmer potatoes until tender in salted water . Set aside to cool. Boil eggs set aside to cool. Julienne red bells and set aside. Tear olives in half, set aside. Jullienne onion and toss in seasoned flour. Fry. Set on towels.