liz does dayzero

My new recipe for this week was inspired by the corn that I bought at the Daniel Island Farmers’ Market on Thursday, as well as by a meal that I had on my trip to L.A. this past March.  The dish, from Martha’s 22nd Street Grill in Hermosa Beach, is called the “White Corn Scramble,” and it contains fresh white corn, eggs, havarti cheese, and herbs, all scrambled up and served with a side.  It was AMAZING!  Well, after having tasted the corn and buying more than I would be able to eat off the cob, I figured that I would try my own take on the recipe.  It was wonderful!

Ingredients:
1 t. butter
1 ear of white corn
2 eggs
Splash of milk or water (whatever you put in scrambled eggs)
1 wedge Laughing Cow swiss cheese
Sprinkle of dried parsley
Salt and pepper, to taste

Directions:
1. Cut the kernels off the ear of corn with a sharp knife
2. Over medium heat, melt the butter and put the corn in to saute for a few minutes.  Let the kernels start to brown around the edges.
3. In a bowl, scramble the eggs, milk and salt and pepper, then add to the pan.
4. Break up the cheese and add it to the pan.  Sprinkle in the parsley.
5. Scramble all together, then enjoy!

I served my white corn scramble with a thick slice of whole-wheat toast with butter and a drizzle of honey.

From www.epicurious.com
This classic Italian sauce, with its combination of balsamic vinegar and a touch of sugar, lends deep sweetness and a hit of acidity to the meaty sautéed fish.

So I didn’t make the salmon, but I did use this recipe to make the onions in the agrodolce sauce. I ate it with roasted chicken and spaghetti squash, and it was pretty good. Really intense vinegar flavor (which anyone who knows me knows how much I love vinegar), but also kind of sweet.

One of my tasks for the next 1001 days is to try a new recipe at least once a week. On Saturday night, I made spaghetti squash for the first time, and I was really surprised at how much I enjoyed it. However, because Saturday was technically before my project began, I created the following recipe for breakfast on Sunday, using leftovers from Saturday’s dinner.

Ingredients:
1 t butter
1 clove of garlic, minced
Leftover spaghetti squash (I used about 3/4 to 1 cup of squash)
1 egg
6 T. egg whites from the carton (can use another egg instead, but the whites make it lighter)
Freshly grated Parmigiano Reggiano cheese
Salt and pepper to taste

Directions:
1. Over medium heat, melt butter in a frying pan.
2. Add minced garlic and spaghetti squash, and cook for about 5 minutes (until it is heated through).
3. Stir in the egg and egg whites, and proceed to scramble.
4. Add the cheese, salt and pepper while the eggs cook.
5. Enjoy!