Caramelized Corn

Time: About 30 minutes

4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
1 stick (4 ounces) unsalted butter
1/2 cup chopped fresh mint
Salt.

1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.

2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Yield: 10 to 12 servings.

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I know it seems simply and easy enough but when I think of how many times we just boil ears of corn or (dirty little secret exposed here) heat threw some frozen corn....it's nice to remember that in only a few minutes we can still add a little flavor and flare to vegetables.

Spring Herbed Poached Egg

I love poached eggs. There sometimes is nothing sweeter and more delicate that a perfectly poached egg. A poached egg can make or break a restaurant for me. They really aren't hard to make but once you have started to over cook it there's no going back. There's no way to save it.While this recipe (which I found in the LA Times) has the eggs eaten on top of watercress with heirloom tomatoes I could just eat them plain. 

Spring Herbed Poached Eggs:

Servings: 4

Nonstick cooking spray, optional
2 teaspoons Dijon mustard
2 teaspoons Sherry vinegar
1 teaspoon lemon juice
1 teaspoon minced shallot
3 tablespoons olive oil
2 tablespoons canola oil
Salt, pepper
4 cups watercress leaves
8 eggs
1 tablespoon minced fresh dill
1 tablespoon snipped chives
1 tablespoon minced chervil
8 baby small plum tomatoes

1. Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water and bring to a boil.

2. Meanwhile, whisk together the Dijon mustard, Sherry vinegar and lemon juice until blended. Stir in the shallot. Slowly whisk in the olive and canola oils until the dressing thickens and is emulsified. Stir in salt and pepper to taste. Set aside. Toss the watercress leaves with the dressing and divide among 4 plates.

3. Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites of the eggs are set and cooked through, about 3 to 4 minutes, then remove them from the water with a slotted spatula. Repeat with the remaining eggs. Place 2 eggs atop each plate of watercress. Sprinkle the eggs with salt and pepper to taste, then the dill, chives and chervil. Garnish with the tomatoes.