Summer Orzo Salad with Grilled Sweet Corn and Brussels Sprouts

Whew! Grad school can take a lot of out a girl! I am happy to report that I have completed my last final, submitted my last paper, and given my last presentation. And this means...on with the making from scratch! 

With a glass of homemade white peach wine in hand, I fired up the charcoal grill in our urban oasis of a backyard. I can hear the unmistakable rhythms of Cumbia music softly murmuring from one of my neighbor's open windows. As I hear little mews coming from my own window above my head, I look up and see my sweet kitten, Lyla, inquisitively watching me as I prepare the grill. Smoldering charcoal is one of my most favorite smells - it smells like summer.

This little gem of a salad is wonderful for this time of year. The flavors are bright, but the balsamic reduction adds a little gusto for when the evening chill kicks in. Personally, I prefer this salad served cold. Also, this dish gets better after a day, so if you are planning on serving it for company, I recommend making it a day ahead of time. If you do not have a grill, you can use your broiler in the oven.

What You'll Need:

• 15 to 20 large brussels sprouts
• 1 ear of sweet corn
• 1/4 purple onion, thinly sliced
• 3/4 cup orzo
• 1/2 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 3 tablespoons fresh curly parsley
• salt and pepper to taste
• fresh greens
• parmesan cheese (optional)

1. Prepare your grill. Shuck the corn and cut each sprout in half lengthwise. Place the corn and sprouts over medium high heat and cook until corn is done and sprouts are softened (about 5 minutes for the corn and 15 for the sprouts). Be sure to turn the corn every couple of minutes to ensure even cooking. Remove the corn and sprouts from the grill and let cool. Once the corn has cooled, using a serrated knife, cut the corn from the cob. It's okay if kernels stick together - it adds to the charm of the presentation! Combine the corn, sprouts, and thinly sliced onion in a large bowl. 
2. Next, boil 5 cups of water. When the water is at a rolling boil, add the orzo. Cook for about 8 minutes until al dente. When the orzo is done, drain thoroughly and pour on top of the vegetables. Cover the bowl with a lid. The heat from the orzo will slightly wilt the raw onion and bring out it's sweetness while still maintaining the lovely crispness of texture. 
3. While the pasta is cooking, make the balsamic reduction. In a small sauce pot, cook the vinegar for 5 minutes over medium high heat. After 5 minutes, turn off the heat and remove the pot from the stove. The reduction will thicken as it cools, so do not be alarmed if it does not look thick enough after the 5 minutes. Also, this is part of the dressing for the salad, so we do not want a super thick reduction anyway. 
4. Once the orzo is added to the vegetables, add the oil, garlic, parsley, salt, and pepper. Stir thoroughly to make sure everything is well incorporated. Serve on top of a bed of fresh greens and drizzle the reduction over the salad. Garnish with parmesan cheese and chopped parsley.

Caramelized Onion and Parsnip Tart

This is one of my favorite afternoon snacks in the late fall, early wintertime. The spice of the parsnips pairs wonderfully with the delicate sweetness of the caramelized onion and buttery crust. Serve it warm with just wilted arugula and a balsamic reduction drizzled over top.

If you have left over pastry dough, roll it out as thin as you can, cut into small squares and skewer with a fork.  Salt and pepper and bake in a 350 degree oven for about 15 minutes and you'll have delicious little crackers!

What You'll Need:
For the Crust

• 2 cups flour
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon salt
• 1/2 cup butter, cold and cut into 1/2" cubes
• 2 large egg yolks
• 1 tablespoon heavy cream, plus extra

For the Filling

• 1 tablespoon butter
• 1/2 red onion, sliced into thin half circles
• 1 tablespoon brown sugar
• 2 medium sized parsnips
• 1 cup whole milk
• 1 cup heavy cream
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon thyme
• Salt and pepper

To prepare the crust, combine the flour, confectioners' sugar and salt in a medium bowl and whisk to combine. Scatter the butter pieces over top and toss to coat them. Using 2 knives or a pastry cutter, cut in the butter until the mixture is coarse and resembles corn meal (this can also be done in a food processor to speed up the process - just pulse it a couple times). In a small bowl, whisk the eggs and cream with a fork until smooth. Make a well in the center of the flour and butter mixture and pour in the egg mixture. Using the fork, start to beat the egg mixture into the flour until the dough starts to come together. If the dough is still too dry, add a little extra cream. Form the dough into a ball and flatten it into a disk with the heal of your hand, wrap in plastic wrap and refrigerate for at least an hour or up to overnight.

When the crust is thoroughly chilled, remove it from the refrigerator and place the disc in the center of a tart pan. Using the heal of your palm, press the dough into the pan, filling up the bottom and sides, until the dough is about 1/8" thick. Cut off any excess. Place the crust in the refrigerator for 30 minutes and preheat the oven to 400 degrees.

When the crust is chilled, line it with tin foil and fill the foil with rice, beans or pie weights. Place the crust in the oven for 15 minutes. After the 15 minutes are up, check to see if the crust is dry by gently lifting up one corner of the foil. If the foil sticks, it is not ready - return the crust to the oven and check every 2 minutes. Once the foil stops sticking, remove the foil and weights and return the crust to the oven for another 5 minutes. Remove the crust from the oven and let cool. Reduce the oven temperature down to 375.

To prepare the filling, melt the butter in a medium skillet over medium-high heat. When the butter is just golden brown, add the onions. When the onions begin to soften, add the brown sugar. Cook the onions until they are dark in color and fragrant, about 5 - 7 minutes. Be careful not to burn them. Remove the onions from the heat.

Chop the peeled parsnips in half and again lengthwise into longish strands, about 4" long and 1/4" wide. Arrange the parsnips in the bottom of the crust so they cover the bottom. Try to arrange them in an attractive pattern. Set aside

In a medium bowl, whisk the milk, cream, eggs, yolk, salt, pepper and thyme until the mixture is smooth. Pour the milk mixture over the parsnips into the crust. Arrange the onions on top.

Place the tart in the oven until the center has set when you give it a little shake, about 30 minutes. Remove from the oven and let cool slightly. Serve warm.