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Recipes & Entertaining Ideas

Filtering by Tag: Corn

Avocado & Sweet Corn Cakes

Marc J. Sievers

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Is it even really summer if you haven’t been eating your weight in farm-fresh corn? Beautiful ears of corn can be found at almost every farmer’s market or farm stand and my Avocado & Sweet Corn Cakes are the perfect meal for entertaining, any time of the day! Growing up in New England, crab cakes and lobstah cakes were always on the menu at seaside restaurants and were the epitome of summer.  I wanted to create my version of these crisp and versatile cakes that I could serve to Ryan for a casual Wednesday night dinner or to friends on a warm Saturday evening, like I did for our friend Eric who owns La Tuile à Loup in Paris when he was in town for a visit. These cakes are crispy on the outside and deliciously creamy on the inside and pair well with a delicately dressed arugula salad. You can start the meal with my Lime & Watermelon Wedges ( cut into cubes rather than wedges) and end the evening with my Assembled Parisian Dessert for the ultimate summer menu and easy, stress-free entertaining. Serve with a chilled, dry white wine and enjoy!

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Ingredients (serves 6)

Lemon Vinaigrette

  • Lemon Zest – 2 teaspoons

  • Lemon Juice – ½ cup, freshly squeezed

  • Honey – 4 teaspoons

  • Dijon Mustard – 1 ½ teaspoons

  • Olive Oil – ½ cup

  • Sea Salt – 1 teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked

  • Arugula – 5 ounces

  • Parmigiano-Reggiano – 1 cup, large shavings, for serving

Cakes

  • Sweet Corn Kernels – 3 cups (about 4 ears)

  • Red Pepper – 1 large, ¼-inch diced

  • Haas Avocado – 1 large, peeled & pitted, ¼-inch diced

  • Shallot – 1 large, ¼-inch diced

  • Chives – ¼ cup, finely minced

  • Basil – ¼ cup, finely minced

  • Eggs – 5 extra-large, at room temperature, lightly beaten

  • English Cheddar – 6 ounces, grated

  • Flour – 1 ½ cups, all purpose

  • Sea Salt – 1 ½ teaspoons

  • Black Pepper – 1 teaspoon, freshly cracked

  • Panko Bread Crumbs – 2 cups

  • Safflower Oil – for frying

  • Butter – unsalted, for frying

Directions

Lemon Vinaigrette

  1. Place all of the ingredients, reserving the arugula and Parmesan, into a jar with a tight-fitting lid. Shake vigorously for about 60 seconds until the vinaigrette is well-blended.  Store in the refrigerator until you are ready to use.

 Cakes

  1. In a shallow dish, add the panko.  Line a half sheet pan with parchment paper.  Set aside.

  2. Next, in a large bowl add all of the ingredients, reserving the safflower oil.  Mix until well- combined.  

  3. Using a 2 ¼-inch metal scoop (about 3 ounces), shape into 10 cakes.  As you form each cake, coat each side in panko.  Place onto the parchment-lined half sheet pan. Cover with plastic wrap and refrigerate for 60 minutes or until firm.

  4. Preheat the oven to 250 degrees F.  Line a half sheet pan with parchment paper.  Set aside.

  5.  In a 10-inch sauté pan set over medium heat, add 2 tablespoons each of safflower oil and butter.  Once hot, add 5 chilled cakes.  Fry for 2-4 minutes on each side, until golden browned.  Place the fried cakes onto the parchment-lined half sheet pan and put into the preheated oven to stay warm.  Repeat the same process, adding a bit more oil and butter, until all of the cakes are cooked.

 Assembly

  1. In a large bowl, add the arugula and ¾ of the lemon vinaigrette.  Toss to evenly coat all of the leaves.  Add more vinaigrette if the salad is too dry.

  2. Divide the warm cakes onto six dinner plates, top with a handful of dressed arugula, shaving of Parmesan cheese, more salt and pepper and serve.  

Tip: You can make the cakes a few hours in advance.  After coating the cakes in panko, place them onto the parchment-lined half sheet pan, cover with plastic wrap and place into the refrigerator. Follow frying instructions when you are ready to serve.

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Linda's Tomato Salad

Marc J. Sievers

One of my dearest friends, Linda Marie Clark, lives in California and is an award-winning photographer and exceptional watercolor artist.  She also happens to be an amazing cook!  We met about four years ago after she found my cookbook on Amazon.com and started painting my recipes.   It was so incredibly flattering, especially considering her talent!

Having chatted with her for a few months via email at first then telephone, I decided to invite her to Chicago for a visit.  And now, a few years later, we talk every few days, we started a stationary line together, and our friendship has blossomed.

Linda loves to photograph in her garden in California.  A few weeks back she sent me a text with a photo of a beautiful salad she made after a visit to her local farmers market.  It was filled with fresh tomatoes, sweet corn, and spicy basil!  She also captured the moment perfectly at sunset in her garden.  Her photograph (and salad!) was just too stunning not to share with you!  Linda’s Tomato Salad has made it onto my table three times already this summer and is always a crowd-pleaser!

Happy Summer!


Linda's Tomato Salad

Ingredients (serves 2)

  • Sweet Corn – 2 ears, shucked

  • Heirloom Tomatoes – 1 ½ pounds, 1-inch cubes

  • Basil – ¾ cup, rough chopped

  • Olive Oil – ½ cup

  • Balsamic Vinegar – ¼ cup

  • Sea Salt – ¾ teaspoon

  • Black Pepper – ¾ teaspoon

  • Parmesan Cheese – ¾ cup, large shavings, Parmigiano-Reggiano recommended

Directions

  1. Bring a large sauce pan filled with water to a boil. Add the ears of corn and cook for just 3 minutes. Remove the corn from the water and cut the kernels off the cob.

  2. Next, arrange the cubed tomatoes down the center of a serving platter. Scatter the corn evenly onto the tomatoes.

  3. Drizzle with olive oil and balsamic vinegar. Sprinkle evenly with basil, salt, pepper, and Parmesan cheese.

  4. Serve alongside a basket of crusty bread.

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