The Foothills Cuisine of Blackberry Farm by Sam Beall

Author:Sam Beall [Beall, Sam]
Language: eng
Format: epub, mobi
ISBN: 978-0-7704-3348-2
Publisher: Crown Publishing Group
Published: 2012-10-30T04:00:00+00:00

SWEET CORN SAUCE

[ MAKES ABOUT 2 CUPS ]

The secret to allowing the flavor of spices to “bloom,” or develop, is to add them to a dish at the beginning of cooking. However, this delicate sauce is meant to capture the essence of sweet corn, so we add the spices at the very end so that they complement the corn flavor without overpowering it. This sauce is also delicious served with fish, and can be used in place of the corn sabayon with the Rice Flour–Crusted Pike.

1 TABLESPOON UNSALTED BUTTER

1 MEDIUM LEEK, WHITE PART ONLY, THINLY SLICED (ABOUT ¼ CUP)

1½ CUPS FRESH CORN KERNELS (FROM ABOUT 3 EARS OF FRESHLY SHUCKED CORN)

2 TABLESPOONS DRY SHERRY

3 CUPS CORN STOCK

1 BAY LEAF

1 3-INCH FRESH THYME SPRIG

⅛ TEASPOON SMOKED PAPRIKA

⅛ TEASPOON GROUND CUMIN

⅛ TEASPOON GROUND TURMERIC

¼ TEASPOON DIJON MUSTARD

½ TEASPOON KOSHER SALT

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