Cooking with Jeffrey Smith and Chef Anna

 

 

  Roasted Corn and Baguette Salad with Cilantro Citrus Dressing

By Chef Anna

Ingredients

5 ears corn

2 sweet potatoes

1 teaspoon salt

3 tablespoons olive oil, divided

1 baguette loaf

1 garlic clove

salt to taste

1 medium cucumber

1 medium red onion

2 medium avocados

1/3 cup chopped fresh Cilantro

Dressing:

1/4 cup fresh mint

1/3 cup Olive oil

1 garlic clove, grated

2 tablespoons date syrup

2 limes, juiced and zested

1 teaspoon salt

1/2 teaspoon pepper

DIRECTIONS

Roast the corn cobs on an open fire grill or broil in the oven until some of the kernels are blackened. Remove and set aside.

Rinse sweet potato and leaving the peel on, chop into one-inch cubes and place in a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt.  Toss to coat. Place in the oven on high broil, stirring frequently. Broil only until softened with some grilled and browned edges, about 15 min.

Cut the baguette into one-inch cubes. Place the cubes on a baking sheet and drizzle with olive oil. Sprinkle with salt, and grate the garlic clove on top. Toss to coat. Place in the oven at 400 degrees Fahrenheit, and toast until lightly browned, stirring occasionally. Let cool before stirring into the salad.

Meanwhile slice the corn off the cob. Thinly slice the onion. Chop the cucumber, avocado, and cilantro. Reserve half of the cilantro and stir the rest of the ingredients together in a large bowl. Once the sweet potatoes and baguette cubes are cooled to room temperature, stir them in as well.

For the dressing, emulsify the rest of the cilantro, mint, grated garlic, olive oil, date syrup, lime juice and zest, salt and pepper.

Drizzle over salad and toss to coat. Serve with steaks, brats, or as a side with any of your grilled favorites.


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About Chef Anna: Anna is a private chef located in Midwest Missouri. She began cooking at age seven, and continued pursuing her love for cooking ever since. While working on a dual degree in Hospitality and Restaurant Management and Piano Performance, she began turning her passion into her career. ​

In the fall of 2016, Anna won the championship in Chopped At Home, based in NYC. This started her competitive career and since then, along with winning several online recipe competitions, she has won Springfield cooking competition, Show-Me Chefs, Bacon Battle in St. Louis, and came out top five in the World Food Championships last year, the largest cooking competition in the world. ​ ​

Chef Anna has gotten much of her training through staging (short intensive internships) nationally and abroad. These have included 3-Michelin Star restaurants Grace in Chicago and Maaemo in Oslo, Chef’s Warehouse in South Africa, Lysverket and Staup in Bergen Norway, Frankfurter Botschaft and Seven Swans in Germany, and trailing at Eleven Madison Park and Blue Hill in NYC. She spent several months shadowing under French executive Master Chef Roland Parney, at La Galette Berrichonne near her hometown.

As a private chef, she serves formal, multi-course dinners in people’s homes, personalizing every menu to fit their specific palette. No two menus are the same, which creates a unique and memorable experience. Chef Anna’s specialty is Nordic cuisine, incorporating techniques and flavors she’d learned around the world. She utilizes natural and local ingredients, supporting small and local farmers to create pure and unadulterated flavors. Click here to visit Chef Anna’s website.