I love corn salad, especially in the summer. I don’t like the taste of mayonnaise, though, and it’s a key ingredient in most corn salads–so I use buttery spread instead. Try this one out for a barbecue or picnic, it only takes about 10 minutes!
A one-pan dish!
Simmer down now
Quickie Corn Salad
Quickie Corn Salad, on PhD Kitchen
Clafouti(s) is a French baked custard with fruit that rises to the top during baking. It’s traditionally made with cherries, but I much prefer raspberries, and raspberries go oh so well together with lemon. I’m using Martha Stewart’s Cranberry Clafouti recipe as a base for my own, but I’ve cut out most of the lactose (and also used gluten-free flour, which you can ignore if you’re a wheat-eater). Where Martha uses whole milk and heavy cream, I use soy milk and yogurt. Feel free to sub in your own dairy or non-dairy elements for the ones she and I use!
Sugar’s in the dish!
Whisk your eggs into the dry ingredients
The first mixture is done–all smooth!
Yogurt, lemon juice, and soy milk in the food processor
Add wet to wet
Crush your raspberries with a fork
Line the bottom of your dish with the raspberries, on top of the sugar
Slowly pour the batter into the dish
Ready for baking!
The top will be a bit poofy once it’s done; it will sink!
Gorgeous clafouti crevices!
Raspberry-Lemon Clafouti on PhD Kitchen!
I used to love breadcrumb-crusted fish way back before I went gluten-free. A few weeks ago I decided to try substituting cornmeal for breadcrumbs, and this is the result. It is, I think, the best fish I have ever cooked. It takes about five minutes to prepare and fifteen minutes to bake. Your bread-eating friends will have no idea what’s hit them.
Prep your tilapia on the baking sheet
“Breading” in the bowl
Fish in the oven
Parmesan-Crusted Tilapia on PhD Kitchen!
Hello, world! I am officially ABD (“All But Dissertation”) as of last week. This calls for some chow. Below is the recipe for small white beans in a sweet lemony red sauce, to be known henceforth as ABD Beans. They’ll be ready in about 15 minutes, which is 0.00000000001% of the time I’ll be spending on my dissertation.
Everything’s in the pot!
Stir it together…
ABD Beans on PhD Kitchen
Oh yes. You knew this was coming. I have, like, fifty standard risotto flavors up there in my noggin. You were due for one.
All the raw stuff in the pan.
OK, we’re cookin’…
Arborio rice goes in!
Add your water.
It’s getting there…
It’s done when it adheres to itself a bit, and comes off the side of the pan easily when you stir.