This post isn't a recipe but more of a jumping off point and inspiration. It's quite simply a marinated meat and two sides of veggies! This post features marinated chicken with roasted corn and peas. Patrick and I were going to make a Sara Foster dish from her book (Fresh Every Day: More Great Recipes from Foster's Market) but decided we wanted something a little simpler. However we decided to try some recipes for the vegetables.
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| Just getting started! Corn soaking in the fridge; marinating chicken; and frozen peas! The peaches went into a dessert concoction (recipe to be featured at later date). |
First note of the meal: the marinade was awful. It was Wish-Bone Raspberry Hazelnut. It was not good as a salad dressing and did not improve for the marinade. Anyway choose whatever marinade you'd like!
Both the corn and peas were ideas from Fresh Every Day. I'll share with you what Sara had written about each.
She featured quite a few different corn preparations for the "Corn on the Cob Your Way" section. I chose oven-roasted corn: "Oven-roasting gives corn some of the smoky, charred flavor you get from an outdoor grill. Soak the unshucked ears in cold water for 10 to 15 minutes. Place the ears in a single layer on a baking sheet with sides and roast in a 400F oven for 20 to 25 minutes, until the kernels are tender but still slightly crisp. When the corn is cool enough to touch, remove the husks and silks."
While flipping through the cookbook a paragraph about mashed vegetables caught my eye. Read on: "Everyone loves mashed potatoes, but few people think to use the same method to make creamy, comforting sides with other vegetables: peas, parsnips, rutabagas, celery root, carrots, beets, eggplant, butter beans, and any winter squash. Not matter what vegetable you plan to mash, start by cooking it--steam, boil, sauté, or roast--until tender. Mash the tender veggies with some kind of liquid to make them rich and creamy. But just like you're thinking outside the recipe box with regards to the potatoes, think beyond butter and milk and experiment with olive oil, buttermilk, or sour cream. Cheese is a welcome addition to any mash: Swiss, Parmesan, fresh goat cheese, or smoked Gouda. You can also add flavors, such as roasted garlic, sauteed onions, fresh chopped spinach, or just-shucked uncooked summer corn. Add a baked apple or pear for extra sweetness and lots of fresh herbs for flavor and color. And of course sea salt and freshly ground black pepper are a must."
If you had my reaction then you're mildly curious about other mashed vegetables. She had a specific recipe for green peas so I tried that one. Here it is:
Smashed Green Peas
serves 4-6
1 16-oz bag frozen petite peas, rinsed and drained
4 tbsp unsalted butter
sea salt and freshly ground black pepper to taste
2 tbsp heavy cream
Preparation
1. Place the peas in a medium saucepan with 3/4 cup cold water, 2 tbsp of the butter, salt, and pepper and bring to a low boil over medium heat. Cover, reduce the heat, and simmer the peas for 15 to 20 minutes, until tender but still bright green.
2. Drain off the excess water. Add the remaining 2 tablespoons butter and the heavy cream and mash the peas with a potato masher until smooth. Season with additional salt and pepper to taste and serve warm.
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| Here's the meal!! Smashed peas don't look too appetizing but they're delicious. |
-- I did not roast the corn at 400F but rather 350F because I wanted to cook the corn and chicken together. Therefore they were both in a 350F oven for about 30 minutes.
-- I did not have a potato masher handy. Do not try to smash peas with a fork...
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