The frugal gourmet whole family cookbook, 393pp.
by Jeff Smith
William Morrow and Company, New York, 1992
Cooking on page 132
The frugal gourmet brought simple and hearty recipes to many Americans. Smith launched his TV cooking career in 1973 in Tacoma Washington. In 1983, he moved to Chicago and started a 14-year stint as the frugal gourmet with the PBS (Public Broadcasting Service).
In this role, Smith presented 261 TV episodes and 10 cookbooks. His TV career ended abruptly in the later 1990s when seven men accused him of sexual assault. No criminal charges were laid and Smith’s insurers settled the cases for an undisclosed amount in 1998.
I found this useful cookbook on the shelf of a dear friend in Dallas, Texas. Thanks Potsie for sharing!
Page 32 has a description of Smith’s dream kitchen, so I had to move on to the simple recipe on page 132.
3 10-ounce boxes frozen corn kernels, thawed
1/2 cup chopped parsley
2 bunches scallions, sliced
1/2 cup olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
salt and freshly ground black pepper
Blanch the thawed corn in boiling water for 1 minute and drain well. Rinse quickly in cold water to stop the cooking and drain well again. Combine the parsley and scallions. Mix the remaining ingredients together and toss with the corn. Serve right away or chilled.
How it played out
Why use frozen corn when you have fresh on hand? I cut the kernels off four small ears of corn, and made a half a batch.
I love dressing, but always try to cut back on oil. So I used the full amount of lemon juice and white wine vinegar and cut the oil in half.
The result was a delicious, crunchy salad that went well with small eye fillet steaks and some homegrown cherry tomatoes. You can bet I’ll make this again.
Poor John and I are travelling at the moment—been to Alaska and tomorrow heading to Cuba. Take a moment and come on over to visit my travel blog.