Happy 4th of July!! (a week late!)

If you know me, you know its been a bit weird around here lately. I had this post ready to go last week, but then I had surgery (small, I'm fine) and everything went to pot (not pot pot, just ya know, how the saying goes). Anyway, better late than never, right?

For the 4th of July, we revisited Michel Richard's lamburgers. Rather than go with frozen organic fries, we had roasted asparagus with parmesan and these lovely corn and mushroom fritters.

I continued my love affair with roasted asparagus. I think I could eat them everyday. Certainly not with my morning cereal or anything, but if you've had them, I'm sure you understand where I'm coming from.

As far as the fritters, I thought they were a lovely way to use some farmers market corn and some fresh mushrooms. I might have thought them a little too... mushroomy... but Dave thought they rocked, so I must have been off that day. They reheated nicely, as we had them again the next night, so I imagine they might be a good dish to bring along to a BBQ party or picnic, reheating without any trouble.

Again, sorry for the lateness. :)

Corn and Shiitake Fritters
Food & Wine Magazine, July 2007
http://www.foodandwine.com/recipes/corn-and-shiitake-fritters

3 ears of corn, shucked
1 large egg
1/4 cup milk
1/2 cup plus 1 tablespoon vegetable oil
3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice
1/4 cup diced sweet onion
3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper

Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.

In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.

In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernels, shiitake and onion.

Wipe out the skillet and add the remaining 1/2 cup of oil. When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.

AND!!

Roasted Asparagus with Parmesan
Everyday Food Magazine, issue unknown

2 bunches (1 ½ lbs) asparagus
1 tablespoon olive oil
salt and freshly ground black pepper
¼ cup finely grated parmesan cheese

Preheat oven to 450°F. Trim tough ends from the asparagus.

On a rimmed baking sheet, toss asparagus with olive oil, season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with parmesan cheese.

Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

Serves 4.

Per serving: 91 calories, 5.4 g fat, 6.2 g carbs, 2.5 g fiber