EDITORIAL DESIGN Philip Simone
Philip Simone Art Director / Graphic Designer
Versatile professional with over 25 years of experience in magazine design.
Strong management and operational skills, years of fast paced weekly experience handling breaking news stories on deadline. Art Directed and organized major photo shoots around the country. Art Director on various start-ups, prototypes and redesigns. Design Consultant integrating InDesign & K4 into magazine workflow.
Home Cooking
the joy of
corn
when life hands you lemons... make more than just lemonade — we’ve got zesty cookies, tangy cake and a sweet-andcitrusy pie, too!
2 Guac on the Cob
Mash ripe avocado with lime juice, salt and pepper; stir in finely minced red onion. Immediately spread on corn — and chow down.
lemon sugar cookies
Cookies • 1 lemon • 3 cups flour • 1/2 tsp. baking powder • 1/2 tsp. salt • 1 1/4 cups granulated sugar • 1 cup (2 sticks) unsalted butter, softened • 1 large egg • 1 tsp. vanilla extract Frosting • 16-oz. package confectioners’ sugar • 3 Tbsp. meringue powder • 1/3 cup warm water • yellow decorating sugar
mint lemonade Makes 5 cups
• 2 cups sugar • 2 cups cold water • 1 lemon, thinly sliced • 1 cup loosely packed fresh
3 Curried Kernels
After cooking, dip each ear of corn in a bowl of warm light coconut milk. Sprinkle with curry powder and top with a dollop of mango chutney mixed with raisins, if you like.
4 Greek Ears
Slather corn with roasted red pepper hummus, then top with crumbled feta cheese and season with freshly ground pepper.
1 Grate 1 Tbsp. peel and squeeze 1 Tbsp. juice from the lemon.
2 Combine flour, baking powder and salt on a
mint leaves • 2 cups fresh lemon juice (about 10 large lemons)
1 Combine sugar and water in a 2-quart saucepan and bring to a boil over high heat, stirring until sugar has dissolved. Reduce heat to medium and simmer 2 minutes. Remove from heat; add sliced lemon and mint. Cover and let stand 10 minutes. 2 Add lemon juice to sugar syrup in saucepan and pour the lemonade through a sieve into a heatproof pitcher. Discard lemon slices. Cover and refrigerate until well chilled, about 3 hours. To serve, fill tall glasses with ice and pour lemonade over.
photo credit tk
Each serving (1 cup): About TK calories, TKg protein, TKg carbohydrate, TKg fat (TKg saturated), TKg fiber, TKmg cholesterol, TKmg sodium
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1 Italian Eats
In a cup, combine olive oil, black pepper, salt and chopped fresh oregano and/or basil. Drizzle mixture over corn and finish it off with a squeeze of fresh lemon.
sheet of wax paper. In a large bowl, with a mixer on low speed, beat the granulated sugar and butter until blended. Increase speed to mediumhigh and beat 3 minutes or until light and creamy, scraping bowl frequently. Reduce speed to low; beat in egg, vanilla, and lemon peel and juice until mixed. Beat in flour mixture just until mixed, occasionally scraping bowl. Divide dough into 4 equal pieces and flatten each into a disk. Wrap each disk in plastic wrap and refrigerate 1 hour or overnight. (Or leave the dough in the freezer for 30 minutes.) 3 Preheat oven to 350ºF. On a lightly floured surface, with a floured rolling pin, roll 1 disk of dough to a scant 1/4-inch thickness. Cut dough into as many cookies as possible, using floured 2 1/2- to 4-inch round or semicircle cookie cutters. Arrange about 1 inch apart on a large ungreased cookie sheet. 4 Bake 10 to 12 minutes, or until lightly browned. Transfer cookies to wire racks to cool. Repeat with remaining 3 disks of dough and trimmings. 5 When cookies are cool, prepare frosting: With mixer at medium speed, beat confectioners’ sugar, meringue powder and warm water in a bowl until blended and mixture is so stiff that a knife drawn through it leaves a clean-cut path, ReCipes adapted witH peRmission fRom Good HousekeepinG; tHe Good HousekeepinG Cookbook (HeaRst books)
5 Spanish Spice
Spread a thin layer of mayonnaise over each piece of corn, then sprinkle with grated Parmesan cheese and cayenne pepper. Serve with lime wedges to tame the heat.
6 Corn Nuts
Butter just-cooked ears of corn, then dust lightly with apple pie spice (or use a pinch each of cinnamon, nutmeg and allspice) and roll in crushed pecans.
7 Better Butter
Mix finely chopped black olives into softened butter. Form into a log, wrap in plastic and refrigerate until firm. Slice off a pat of the olive butter and spread over warm corn. (For an herb-packed variation, try Paula Deen’s sons’ garlic-parsley butter on page 41 — they use it on their burgers!) MONTH XX, 2008
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PHOTOGRAPH: PHILIP FRIEDMAN FOR STUDIO D. FOOD STYLING: CHRISTINE LANGFELD. PROP STYLING: PENELOPE BOUKLAS FOR HALLEY RESOURCES
Home Cooking
Nothing says summer like a few fresh ears — and these two-minute toppings will triple the tingle on your taste buds