Read Online One Pan, Two Plates by Carla Snyder - Free Book Online

flour
    ¼ tsp ground cumin
    Salt and freshly ground black pepper
    ½ cup/120 ml whole-fat plain Greek yogurt, plus more for topping
    1 large egg
    3 tbsp olive oil, plus more for frying
    2 tsp fresh lemon juice
    8 slices pancetta or 3 slices bacon
    2 handfuls arugula
    1. In a medium bowl, combine the green onion, jalapeño, basil, corn, cornmeal, flour, cumin, ¼ tsp salt, and a few grinds of black pepper. In a large bowl, whisk together the ½ cup/120 ml yogurt, egg, and 1 tbsp of the olive oil. Add the dry ingredients and stir just until a thick batter comes together.
    2. In another medium bowl, whisk together the lemon juice, 1 tbsp olive oil, a pinch of salt, and a grind of pepper for the salad dressing. Set aside.
    3. Heat a 12-in/30.5-cm skillet over medium-high heat and add the remaining 1 tbsp oil and the pancetta. Cook the pancetta without disturbing until it’s crispy on one side, about 2 minutes. Turn with tongs and cook until crisp all over, about 1 minute longer. (If using regular bacon, it will take more like 5 to 7 minutes, turning as needed, to crisp.) Remove from the heat. Using a slotted spoon, scoop the pancetta onto a paper towel—lined plate to drain. When it’s cooled, crumble and set aside.
    4. There should be enough fat in the pan, but add enough olive oil to give the bottom a good coating, if needed. Return the pan to medium-high heat and heat until blazing hot. Add the corn batter in ⅓-cup/75-ml portions. You should be able to fit four scoops in the pan. Flatten the mounds of batter with the back of a fork and tidy up the sides with the tines. Cook until golden on the bottom, 2 to 3 minutes. Using a thin-edged spatula, flip the cakes over and cook until they’re golden on the second side, about 1 minute longer. (The corn kernels might pop, so don’t be startled!) Transfer the cakes as they are done to a paper towel—lined plate. Repeat to cook the remaining batter, adding more oil to the pan as needed.
    5. Whisk the lemon dressing if it has separated and add the arugula, tossing to coat it. Arrange the dressed salad on two warmed plates and top it with the hot corn cakes, a dollop of yogurt, and the crumbled pancetta. Serve hot. The greens will wilt a little bit, but that’s a good thing.
    it’s that easy: If you’re using frozen corn for this dish, splurge on the baby gold and white variety—it’s sweeter, more tender, and less starchy. If using fresh corn, it’s easy to cut the corn from the ears. Grab your biggest bowl and hold the ear of corn in it, small end pointing up. Hold the corn with one hand and, holding a sharp knife in your other hand, cut down along the cob, following the contours and keeping the knife close to the cob to get the whole kernels and their juices. Using the bowl helps to keep stray corn kernels from bouncing all over the kitchen.
extra hungry? This is a light meal, perfect for a summer dinner on the patio. For hungry appetites, add a classic shrimp cocktail on the side. Purchase cooked shrimp from the fish case at the market along with the already-mixed-up cocktail sauce of your choice. Serve it with a few lemon wedges for squeezing.
in the glass: I was seeking something white, light, and fruity for this wine pairing, and remembered nothing satisfies those terms like a bottle of vinho verde from Portugal. The Gazela label delivers delicate white-fruit aromas and light carbonation along with crisp, dry flavor.

Creamy Yukon Gold Potato Gratin
    with HAM

    The older I get, the more I’m seduced by potatoes—especially when they have a garlic-tinged, velvety interior and a crispy, cheesy topping. I love the Yukon gold potato’s creamy texture, and their tasty golden skins make them wonderfully low maintenance—I never peel them anymore. To make this a meal a hungry man or woman can sink their teeth into, I tossed in diced ham, which adds just the right salty-savory note. Hungry yet?
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START TO FINISH 1 hour
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HANDS-ON TIME 15 minutes
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serves