Genève's Kitchen

A really fun way to shake up a weekday meal is to change the venue.  Packing a picnic is so easy and it's a great way to break the monotony of the work week.  I kept things simple for our picnic packing everything in tupperware containers.  Most of what I made didn't require a plate or utensils save for dessert but we just ate that straight out of the container so that made things easy! 

I made Tuscan white bean dip with basil and lemon with some toasted slices of baguette that were lightly drizzled with olive oil, delicious tuna mozzarella and basil sandwiches on baguette, and I packed some leftover berry nectarine crisp for dessert. 

The tuna mozzarella and basil sandwiches were a little reminder of our last trip to Italy where we enjoyed these everyday at lunchtime from the little restaurant on the beach.  The sandwich couldn't be any simpler to make and it's so delicious!  While I normally use canned tuna in water, this is one instance where you must use the tuna packed in olive oil - it's got more flavor and it's a little saltier too.  Because there are so few ingredients in this sandwich each must be fresh and flavorful!  Use fresh mozzarella, the kind packed in water, and fresh basil leaves. You can use either fresh ciabatta bread or a fresh baguette.  As for the dessert, more on that later…

Tuna Mozzarella and Basil Sandwich

Fresh bread, either Ciabatta or baguette

Tuna packed in olive oil

Fresh basil leaves

Fresh mozzarella, sliced - cows milk or buffalo mozzarella as long as it's fresh and packed in water

1) Drain the tuna and then assemble the sandwiches…  How's that for easy???

As you may have discerned from my many posts for fish dishes - I love seafood.  I usually have fish about three times a week - at least.  Every now and again though I crave a delicious bit of meat.  One of my favorite preparations is grilled filet of beef with herb butter.  I love this dish because it's so easy to make, it is elegant, and very flavorful.  The herb butter is an accompaniment that enhances the flavor of the meat but does not over power it.  I love to make this for a special romantic dinner pairing it with our favorite bottle of red wine.

Filet of Beef with Herb Butter

Beef tenderloin filets (about 1 1/2" thick) - I try to get grass fed if available

1 Teaspoon Fresh rosemary sprigs

1 Teaspoon Fresh thyme or basil

1/2 Stick of unsalted butter - allow to come to room temperature (this will be enough for 4+ people)

1 1/2 Teaspoon yellow mustard

Pinch of salt

Freshly cracked black pepper

Olive oil

Knorr Aromat - a salty seasoning that also has the flavors of bouillon - sometimes available at regular grocery stores among the other Knorr products but you can also find this at most European gourmet specialty stores.

1)  To prepare the steaks remove them from the refrigerator for a about 5-10 minutes before I'm going to cook them.  This allows them to lose their chill and will make for more tender and juicy steaks.  Pat them dry with a paper towel and drizzle with a touch of olive oil on both sides and sprinkle with salt and pepper.  Place on a hot grill pan and once placed on the pan do not touch or move the meat.  This will create the lovely grill marks.  Allow them to cook for about 5 minutes on the first side and 4 on the second side - this is for about medium to medium rare.  If you're wondering how to tell when meat is done here is a method from the site by Adam at Men in Aprons that may help.

2)  While the meat is cooking you can prepare the herb butter.  Start with about a half stick of butter in a small bowl - it helps if the butter is at room temperature.  Chop the rosemary, basil, and thyme (you can use any herb combo that you like although the herbs do need to be fresh - I highly recommend the rosemary too - it works so well with the meat) and add it to the bowl - about 1-2 tablespoons.  Then add a pinch of salt and a few sprinkles of Knorr Aromat - if you do not have any Aromat then just use salt.  Add 1 1/2 teaspoons of yellow mustard.  Mix this all together so that it's evenly incorporated.  Taste to make sure that the flavors are right - you may need to add more Knorr or salt depending on your tastes.  Place a piece of wax paper or parchment paper on your counter and place the herb butter mixture on it - then roll it so that it forms a log.  Place the herb butter in the refrigerator to allow it time to set and firm up again.  When ready to serve just remove it from the parchment paper and place on a small serving dish.

3) Once the meat has cooked on both sides remove from the pan, cover with foil, and allow it to rest for at least 10 minutes - this allows the juices to redistribute so you get a juicy delicious piece of steak.  Covering with foil will keep the meat warm.

* The herb butter tastes delicious when eaten along with each forkful or you can add a little pat of the herb butter atop the meat and allow it to melt over it - both are great ways to enjoy it! 

Enjoy!

Jamie Oliver is one of the first chefs who really, really inspired me.  The type of food that he cooks, the ingredients he uses, and his easy no-nonsense methods come together to produce artful, creative, and delicious dishes.  I can vouch for the delicious part because I've tried a number of his recipes and I've yet to be disappointed.  In fact, if the measure of a good recipe can be defined by how tattered, worn, and smattered with stains it is, then Jamie Oliver's Seared Scallops and Crispy Proscuitto with Roasted Tomatoes and Smashed White Beans is one killer recipe!  Page 160 in his book The Naked Chef Takes Off has been used so many times that it practically falls open there without prompting!

The flavors of this dish are fantastic: the salty, nutty, slightly spicy bean mash, the sweet roasted tomatoes with oregano, the crispy salty proscuitto, succulent scallops with zingy lemon dressing, and the cool peppery arugula leaves.  In addition to the fantastic flavor experience, this dish offers a range of textures that make each bite unique and satisfying. 

This is a restaurant caliber meal that is really not very difficult to pull together.  The only thing that requires attention is coordinating the several steps that need to be prepared simultaneously and then pulling them all together to be plated up.

Seared Scallops and Crispy Proscuitto with Roasted Tomatoes and Smashed White Beans from Jamie Oliver's The Naked Chef Takes Off

• 4 Large ripe plum tomatoes, quartered
• salt and freshly ground black pepper
• a pinch of dried oregano
• olive oil
• 8 slices of proscuitto
• 1 small clove of garlic, finely chopped
• 1-2 small dried red chillies, crumble to taste (I use red pepper flakes because that's what I usually have on hand - just a pinch works well to add heat)
• 4-6 anchovy fillets, chopped (this is a crucial ingredient - even if you're not an anchovy fan you must include them because it adds the most incredible nutty, salty flavor)
• 1 14 oz. can of cannellini beans, drained
• extra virgin olive oil
• 12-16 scallops (take off the muscle - also make sure they are dry to allow for caramelization when they are seared) 
• 1 olive oil and lemon dressing - (this recipe is located in another section of the cookbook - I'll add it below)
• 1 small handful of arugula

1) Preheat oven to 475F.  Season the tomatoes (salt/pepper) and sprinkle with oregano - drizzle with some olive oil and roast in the oven skin side down for about 10-15 minutes.  Place the proscuitto slices beside the tomatoes and roast for another 10 minutes so that the tomatoes are juicy and the proscuitto crispy.

 2) In a pan fry the garlic in olive oil with chillies and anchovies for a minute or so then add the drained beans and cook all together for a few minutes before adding a wineglass full of water.  Bring this to a boil and then using a wide spoon to mash it into a coarse puree.  Finish the flavor off with some peppery extra virgin olive oil - taste it and add salt/pepper if necessary.

3) Season the scallops (salt/pepper) and then sear them in a frying pan with a touch of olive oil for 2 minutes without touching them.  Check to see if they've developed a golden, caramelized crust - if so then turn over and allow the other side to cook.  Be careful not to overcook.  Remove the scallops to a bowl and drizzle with the lemon dressing (recipe below).

4)  To plate this dish begin with the bean mash, then scatter the tomatoes, proscuitto, and scallops. Finish by adding the arugula.

Lemon dressing

2 Tablespoons fresh lemon juice
5 Tablespoons olive oil
Salt/pepper to taste

If you are reading this via email or RSS, please click through to the site to see the video of me preparing this meal.

There seems to be a heat wave going on everywhere right now.  When I talk to my parents in Boston, my boyfriend's parents in Toronto, or relatives in Europe the topic of conversation is always the heat!  Well, normally I'd complain about not having a grill but right now I'm quite content grilling inside on my little grill pan with lovely cool central air conditioning!

I've been using my grill pan a bit more recently and the perfect occasion to break it out today is for my submission to the Carnival of the Grill hosted by Adam of Men in Aprons.  I love the idea of this - I only wish there was a way to taste everyone's creations too!  Since it's so hot these days I wanted to grill something light and summery.  One dish that has proven to be a winner combines one of my all-time favorite ingredients: pesto.  I love the intense flavors of a freshly made basil pesto and I make it fairly often as it pairs wonderfully with so many things.  When I saw Giada De Laurentiis on Everyday Italian make beautiful grilled tuna steaks served with pesto I was inspired.  I've made this dish several times now and not only is it delicious but it's super easy to make as well.  I make pesto and then grill the tuna for a few minutes on each side so that it's seared on both sides but still rare in the middle.  This is a fantastic summer dinner.

For the tuna:

Grill Seared Tuna Steaks with Pesto

• Fresh Tuna Steaks (approx. 2 inches thick or so)
• Salt/Pepper
• Olive oil

1)  Heat a grill pan over medium to high heat.  You want the pan to be sizzling hot when the tuna is placed in the pan - to test it I sometimes just flick a little water on the pan and if you hear an immediate sizzle then it's ready.

2)  Wash the tuna steaks and pat them dry with a paper towl.  Drizzle with just a touch of olive oil and sprinkle each side with salt and pepper. 

3)  Add the tuna to the grill pan and leave it for about 2 minutes.  Flip the steaks and grill for another 1-2 minutes.  Remove from heat and you can either serve the tuna steaks as is or serve them sliced.  To cut the tuna make sure to slice it tuna against the grain meaning against the lines of the fish.  Serve with pesto.

For the pesto:

Basil Pesto

• 2 Big handfuls of fresh basil, remove the stems
• 1/2 Garlic clove
• 1/4 Cup toasted pine nuts
• 1 1/2 Teaspoon lemon juice
• 1/4 Teaspoon sea salt
• 3-5 Tablespoons of extra virgin olive oil (I give a little range here - it's about achieving the right flavor and thickness which depends upon your tastes - if you're not sure start w/ 3 tablespoons and add more if necessary) 
• 1 1/2 Tablespoon of finely grated parmesan cheese

1) In a small dry pan toast the pine nuts over medium heat. Keep an eye on them and shuffle the pan from time to time so that they get a nice even golden color. The pine nuts will toast very quickly, when they are golden on most sides remove from heat and allow to cool.

2) In a food processor (you can also use a blender, just be sure to scrape down the sides frequently with a spatula so that everything gets incorporated) add the basil, garlic, lemon juice, salt, toasted pine nuts, and start to pulse it. Slowly add the olive oil through the feed tube as the blender is running. You'll notice the pesto start to come together and transform from a coarse mass of basil into a smooth sauce. The reason that I give a range for the amount of olive oil is so that you can control for the consistency that you prefer. For a more coarse thick pesto use less olive oil, for a smoother thinner sauce add a little more. Over time you won't even need to measure as you'll develop an eye for your desired consistency. Also, I usually wait to add the parmesan cheese until after I've blended the other ingredients - I learned this from Giada and I find that by not mixing the parmesan in the blender you get the added texture of the cheese in addition to flavor. A very important part of the pesto-making process is to taste as you go along and adjust the flavors to your liking. Keep in mind though that the parmesan cheese is very salty so wait until after you've added the cheese to adjust for saltiness.

It's true that there are lots of healthy benefits to be gained by eating tempeh which, if you're not familiar with the stuff, is made from fermented soybeans.  I always found both tofu and tempeh to be dry, bland, and lacking in flavor but I didn't want this to be the reason that I was depriving my body of such healthy food.  I love to experiment with unfamiliar foods and I love a challenge.  My curiosity helped me to come up with a flavorful way to enjoy tempeh.  I use my ginger peanut dressing that I posted about in Rolling into Summer and I prepare the tempeh by stir-frying it in a little olive oil on the stove to lightly brown all of the sides.  Once browned I remove them from the pan and set aside while I stir-fry some broccoli and edamame (the frozen shelled kind).  I add everything to a bowl, add the dressing and dinner is served!

Tempeh with Broccoli, Edamame and Ginger Peanut Dressing

• 1 package tempeh (I love the three grain kind)
• 2 cloves garlic
• A few tablespoons olive oil
• 1-2 heads of broccoli cut into florets
• 1-2 Cups shelled frozen edamame
• 1 pinch red pepper flakes (optional)

See below for dressing recipe

1)  Cut the tempeh into 1/2 - 1 inch cubes.  Heat a pan over medium heat and drizzle a few tablespoons of olive oil.  Once the pan is sizzling hot add the tempeh and stir-fry until it gets golden brown on each side.  Remove from heat and set aside.

2) Prepare dressing while the tempeh is on the stove - keep an eye on it though and stir occasionally.

3)  Add a few more tablespoons of olive oil to the pan and add the broccoli, garlic, and edamame.  If you like a touch of heat add a pinch of red pepper flakes.  Once the broccoli loses it's rawness and the edamame is heated through remove from heat and add into a large bowl.  Add the tempeh.  Add the dressing and mix all together.  You may have some dressing left over depending on how much broccoli and edamame that you use - I often have extra dressing left over that I use for other things during the week - it's great as a dip for veggies.

Note:  Adding some crushed peanuts on top adds a delicious crunch! 

Ginger Peanut Dressing 

• 4-6 Tablespoon water (this is to thin out the sauce, I use 6 for a very runny sauce but if you prefer it a little thicker use less) - I use only 4 when making it for the stir-fry
• 1/4 Cup Peanut butter (My favorite kind of peanut butter is the all natural kind so that's what I used here - there's no sugar added. If you use the kind of peanut butter that already has sugar added then go light on the brown sugar that I add later or maybe omit that ingredient all together - you'll have to go by taste…)
• 2 Tablespoon brown sugar
• 2 Tablespoon Tamari soy sauce, low sodium (use whatever kind of soy sauce that you have on hand)
• 2 Tablespoon Rice vinegar
• 1 Teaspoon freshly grated or finely chopped ginger (I got a microplane for Christmas and I LOVE to use it for grating ginger - you'll find that the ginger blends into the sauce very easily when grated)
• 1 Teaspoon sesame oil
• 1 Clove garlic finely chopped

Instructions: 1) I mix all the ingredients together - adding the water last so that I can control for the viscosity. As you'll see, the peanut butter "melts" when you start stirring it with the soy sauce and other ingredients - stir very well until everything is combined.

I love salads and one accompanies most dinners that I prepare.  I love to enjoy my salad after the main course as I find it to be a lovely finish to the meal.  My everyday dressing is simple and fast but I have to admit that making other variations are pretty simple too and they only call for a few extra ingredients.  Having some good dressing recipes in your repertoire is a great thing, in my opinion, as they can be used for all kinds of salads: lettuce, pasta, veggie, bean…the possibilities are endless! 

Here is a vinaigrette recipe that is of a slightly more creamy variety - it's inspired by one that my Mom would often make.  While I typically try to avoid using ingredients that might be difficult for someone to find I have to make an exception here.  The special ingredient that I use in this dressing that really makes this dressing is called Aromat by Knorr.  It's an ingredient that is ubiquitous in the cupboards of Swiss kitchens and I've actually seen it here in some supermarkets.  If your supermarket doesn't carry this though a specialty food store or European style market should definitely carry it.  Aromat looks like fine yellow salt and is salty in flavor with a bouillon type essence as well.  You can use this to season hard boiled eggs, dressings, poultry, fish, there's no limit!

Also, I decided to add some home-made croutons to this salad.  I remember croutons being quite popular in salads when I was younger but now I only see them in Caesar salads.  I think it's time for them to make a come-back!  

Bibb lettuce with Croutons and Vinaigrette 

Bibb lettuce (also called Boston or Butterhead lettuce) - you can use whatever lettuce you like here.  Prepare by washing and removing the excess water using either a salad spinner or allow the rinsed salad to sit in a colander.

For the croutons:  

• Bread - cut into 3/4 inch cubes - make as much as you'd like - extras can be stored in zip-lock bags for later in the week
• Olive oil Salt/pepper

1) Cut the bread of your choice into about 3/4 inch cubes or so - you can remove the crust although I love to leave it on for a more rustic-style crouton.  Place them on a baking sheet - drizzle with olive oil (only use enough to lightly coat the croutons) and sprinkle with salt and pepper.  Toss with your hands so that everything is easily coated.  Place in a 350F oven for about 12 minutes - check half way through and give them a little toss.  You're looking for them to be a golden color - allow them to cool before adding to the salad or the heat of the croutons will wilt the lettuce. 

For the dressing (enough for a salad for 2): 

• 3 teaspoons extra virgin olive oil
• 1 teaspoon white wine vinegar
• 1/4 teaspoon yellow mustard
• 1/2 teaspoon mayonnaise
• A pinch of sea salt and freshly cracked black pepper (you can add more after you give the dressing a taste)
• Fresh herbs (whatever you have available: basil and thyme are my favorites here)
• 1/4 of one shallot, minced - although you can also use a clove of garlic or some minced onion if you don't have shallots around (shallots are in the onion family but have a milder flavor)
• A few sprinkles of Aromat by Knorr - adjust to your taste

1) In a bowl add the mustard, mayonnaise, salt, pepper, shallots, Aromat, and freshly chopped herbs.  Using a fork or a whisk mix these ingredients together as you add the olive oil.  You'll see the dressing come together - using a leaf of lettuce dunk into the dressing to taste it and adjust seasonings if necessary (salt, pepper, or Aromat etc.)

For me the ideal evening allows for plenty of time to plan and prepare a delicious dinner.  In reality though I find myself not always having as much time as I'd like.  But just because I might be in a rush it is no reason to compromise on the quality of the meal.  I have a few super fast and simple dishes that I make in times like these - and one of them is lemon pepper shrimp.  I always have frozen, peeled, and deveined shrimp in my freezer so that they are readily available when I need a quick dinner but don't have time to visit the store first.  The only other ingredients needed is olive oil, garlic, freshly cracked pepper, fresh herbs and lemon - ingredients that are easy to have on hand.  These shrimp can be served with couscous (which also takes only a few minutes to prepare) or along with a salad.  Once you've tried this recipe you'll see just how simple it is and most importantly, how delicious!

Lemon Pepper Shrimp

• Factor about 4-6 medium-large sized shrimp per person (adjust the quantities as you like - this recipe is easily adjustable) - peeled and deveined

• Freshly cracked black pepper
• Lemon (will use the zest and the juice)
• 2 Cloves garlic, minced
• 2 Tablespoons olive oil
• 1 handful fresh basil, thyme, parsley (use any one or combination of these herbs together) - chopped
  (if you don't have fresh herbs on hand then you can used dried - just use less because dried herbs have more concentrated flavor)

1) First if using frozen shrimp - defrost them by placing them in a bowl and submerging them in cold water for approximately 20 minutes.  Sometimes it takes less time than that.  If you are buying the frozen kind make sure they are already peeled and deveined, tails on is fine.  If they aren't peeled and deveined then once they are defrosted peel the shells away and run your knife around the back of the shrimp to remove the thin black line that is the digestive tract of the shrimp - I don't like this part which is why I prefer to buy them already to go!

2)  Heat a pan over medium to high heat and add the olive oil. 

3)  Add the minced garlic.

4)  When the shrimp are defrosted and cleaned, peeled, etc.  dry them off with a papertowl to absorb the extra moisture.  Then sprinkle freshly cracked black pepper over all of the shrimp.  Add them to the heated pan.

5)  After the shrimp are cooked on one side - this only takes a few minutes - they'll be a lovely pink color.  Flip them so that the other side can cook.  

6)  When the shrimp are almost cooked on their second side zest your lemon over the shrimp - then cut the lemon in half and squeeze the juice over all of the shrimp as well.  Turn off the heat and sprinkle with the fresh herbs.

Enjoy! 

Little can go wrong when there's chocolate involved.  This is probably the same thought process my boyfriend employed when he bought me Brownie Points by Lisa Slater - a cookbook containing over 100 brownie recipes.  (Either that or he just wanted me to start baking him brownies.)   

I often start thinking about dinner sometime in the morning.  I mentally plan what I'll prepare, what ingredients I have and what I need to pick up from the store or market.  I knew I was going to be in the mood for fish tonight because, well, I'm always in the mood for seafood (I really didn't mean to rhyme there).  The question was, how would I prepare it?  One of my favorite things to do with fish is to actually prepare it quite simply, either grill it or broil it with just salt, pepper, olive oil, and then create a delicious salsa, pesto, or sauce to accompany it.  Today I created a cilantro pesto - I used what I happened to have on hand and I'm quite pleased with the results.  The beauty of creating a sauce, pesto, or salsa is that you can then use it later in the week to go with another dish.

A twist on my usual grilled fish was that this time after seasoning with some salt and pepper, I dredged it into some flour and sauteed it.  This gave the fish a great crispy crust that went very nicely with the delicate flaky tilapia.  The cilantro pesto was fresh and had a nice zing from the lemon juice and the few dashes of hot sauce that I added.  

Tilapia with Cilantro Pesto

For the Cilantro Pesto:

• 2 Handfuls of cilantro
• 1 Small handful of baby spinach
• 2-3 Tablespoons extra virgin olive oil (begin by adding 2 tablespoons and then add more to create a smoother consistency if necessary)
• 1/2 Garlic clove
• 1/4 Teaspoon sea salt (start with this and then taste to adjust the seasoning)
• 2 Teaspoon fresh lemon juice
• 1/8 Teaspoon ground cumin
• Hot sauce (I only added a few dashes but add as much or as little as you like)

1)  In a food processor combine all of the ingredients and blend to form a paste - taste and adjust the seasonings to your liking.

For the fish:

• Tilapia (or any fillet of fish that you like and that is fresh at the store - as far as quantities go I usually factor about a 1/4 lb per person)
• Sea salt/Pepper to season the fish (use just a pinch for each side of the fillets)
• Flour (enough to dredge your fillets with a light coating of flour)
• Olive oil for coating the pan

1)  Season your fillets with salt and pepper.  Place the flour on a plate and lightly coat each fillet with the flour evenly on both sides.  Shake off any excess.

2)  Heat a pan over medium heat and add olive oil to lightly coat the pan (a tablespoon or two).  You want there to be a sizzle when the fish is placed in the pan so to check I just flick a little bit of water to test it.  Once it's hot enough add the fillets and allow it to cook for about 3-4 minutes and check to see if it's nicely browned once it's turned a lovely golden brown use a large spatula to flip it over.  Allow it to cook for another 3-4 minutes.  If you're cooking a thick piece of fish these times will take longer - but you'll know it's ready by looking for the nice coloring.  If the fish is a little bit thick sometimes I'll loosely place a piece of aluminum over the pan to hold in the heat and cook the fish through.  You'll know the fish is ready because it will flake easily (you can use a fork to check) and it will have a golden crust. 

Serve the fish with the cilantro pesto.  Enjoy!

I had promised Kareem a cooking class over a year ago for his birthday and I had long since forgotten about it but Kareem sure hadn't.  A few weeks ago I finally delivered on the long-overdue birthday gift and we visited Chef's Inc. in Los Angeles.  Things have been so busy here that I've yet to write about the experience or better yet, share one of the delicious recipes that I learned!

The class we signed up for was entitled: Indoor Grilling with Diane Brown .  The menu included everything from Tuscan bread with white beans to swordfish with papaya salsa.  We also made a skirt steak with a delicious marinade.  Of all the recipes we learned though, my favorite was the grilled corn with roasted red pepper salad.  The summery components of this salad combined fantastic flavors which were enhanced by the grilling and roasting methods that we used.  This salad not only tastes delicious it also looks amazing and will be a great guest at any summer table.

This salad is very easy to assemble, the only elements that require a little extra work are the corn and peppers.  These can be prepared indoors or on an outdoor grill too.  Either way works very well and you'll be happily rewarded with a colorful delicious salad!

Grilled Corn and Roasted Red Pepper Salad

8 Ears of fresh corn, shucked

2-3 Large red peppers

3 Scallions, sliced on a diagonal

1/4 Cup red onion, chopped

1/4 Cup white wine vinegar

1/4 Cup extra virgin olive oil, plus a little to drizzle on the corn before grilling

1 Tablespoon balsamic vinegar

1 Tablespoon fresh thyme, remove leaves from stems and chop

1/4 Teaspoon sea salt (you can add more to taste)

Hot sauce (as many dashes as you like, start with a little and adjust to meet your tastes)

A few cracks of black pepper

1)  The first step is to get the corn grilled so that it has time to rest and cool so that you can easily handle it.  There are several ways that you can grill the corn, if you have an outdoor grill that would work very well or you can use a grill pan on your stove top.  To prepare the corn, simply shuck it and remove any of the silk or hairs and then drizzle the corn with just a little bit of olive oil.  Use your hands to evenly coat the corn with the oil.  Add to a hot grill or if you're using a grill pan, heat it over medium to high heat - I usually test the pan to see if it's hot by running my hand under the tap and flicking just a little water on the pan - if there's an immediate sizzle then I know that the pan is hot and ready to go!  Add the corn and keep some tongs handy for turning them every now and then so that they get evenly grilled.  You're looking for the kernels to be mostly brown with some of them beginning to char.  You may hear an occasional "pop" - not to worry that is just some of the kernels popping.  When the corn is done remove them from the heat and put them aside to cool.

2)  In addition to the corn needing some time to cool, the red peppers will also need to be made in advance so that they have time to cool down after roasting.  Roasting the peppers can also be done in several different ways: you can do it on a grill outside, you can do it directly on the element of your stove top if you have a gas stove or you you can stick them under the broiler.  For each of these methods you'll need a pair of tongs to turn the pepper each time a side gets black.  You'll need to keep an eye on these - if you're placing them directly on the elements on your stove top you'll need to watch them the entire time and turn them as they need it.  Broiling seems to be the easiest method that I've tried unless you have a grill that's easy to start up.  What you are trying to do here (against your better judgment) is completely char the outside of the peppers.  I know that sounds strange but not to worry, the tender flesh of the pepper stays protected by the outer skin and will get sweet, soft, and delicious.  So once you've chosen your method for roasting and your peppers are black and nicely charred, place them into a bowl that is large enough to accommodate them and cover tightly with plastic wrap.  Covering them will allow them time to steam and that in turn will make it very easy to remove the skin and unveil the yummy roasted pepper beneath!  Now one thing that is extremely important to remember is that when you remove the skin DO NOT RINSE the peppers under water - if there is a little bit of charred skin that ends up in the salad that will add great flavor.  Rinsing the peppers however will remove all of that great flavor you worked so hard to achieve.  Instead remove as much of the skin as possible and also remove the seeds from within and the stem.  Chop into small pieces and place in a small bowl with the balsamic vinegar and include any of the juices from the peppers too.  The recipe recommends leaving it overnight to marinate but in class we didn't have time to do that and it turned out delicious.

3)  Cut the corn in half cross-wise so that the corn has a sturdy flat surface on which to stand while you cut the kernels from the ears.  Add the corn to a medium to large sized bowl and add the peppers, red onion, scallions, thyme, white wine vinegar, olive oil, salt, hot sauce, black pepper.  Mix and well and taste - adjust the seasonings accordingly.

Note:  This recipe serves 4-6 people but can easily be halved if you don't plan on making this for a crowd.