Craft of Cooking by Tom Colicchio
Author:Tom Colicchio [Colicchio, Tom]
Language: eng
Format: epub, pdf
ISBN: 978-0-7704-3390-1
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2012-06-12T16:00:00+00:00
10 EARS OF WHITE CORN
5 TABLESPOONS UNSALTED BUTTER
1 SMALL YELLOW ONION, PEELED AND DICED
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
2 TEASPOONS ROUGHLY CHOPPED FRESH TARRAGON
Shuck half the corn and remove the kernels from the husks. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1⁄3 cup water. Press the purée through a fine sieve and reserve.
Shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and ½ cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
Meanwhile, transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes. Season the purée with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add the tarragon and adjust the seasoning if necessary with salt and pepper.
Braised cardoons
IN UPSTATE NEW YORK, where executive chef Marco Canora grew up, cardoons grew in his backyard, and he’s loved them since he was a kid. Cardoons have a flavor and texture very similar to artichoke hearts, and just like with artichokes, it takes some effort to get to the good part. Start by cutting off the bottom and top of the stalk, and then use a knife or peeler to remove the thick, fibrous ribs on the outside. The innermost part of the stalk is what you’re aiming for—sort of like the heart of celery.
Serves 6
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