One of the directions I would like to go with this blog is to encourage you to shop your local markets, and I would love for you to share your experiences with with other readers.
My first guest contributor is Stephen Holder. Stephen grew up in Jackson, MS and graduated from Millsaps College. His desire to see the rest of the world led him to New York City. After several years in corporate America he decided to pursue his passion,cooking. Stephen packed his bags and moved to San Francisco where he attended the CCA. He then spent time working in the kitchen at Williams-Sonoma and catering various other venues. He has since retired from the culinary world and back in Jackson, but he keeps a voracious garden as well as being a Mrs. Berry regular. (more about Mrs. Berry in a future blog). Stephen sent me a wonderful recipe for a tarragon corn that he has been making with his silver queen corn.
Tarragon Corn
Ingredients
* 4 Tbsp butter
* 1/2 cup chopped shallots (can substitute onions)
* 3 cups corn (from about 4 ears of corn)*
* 1 Tbsp of an anise liqueur such as Ouzo, Pernod, Pastis or Sambuca** (optional)
* 1/2 teaspoon of salt if using unsalted butter, more to taste
* 1 Tbsp packed, minced fresh tarragon
* Dash of white pepper (or black pepper if white is unavailable)
* If using fresh corn, to remove corn from the cob, first remove the husks and strings. Stand the corn up with the tip down in a large shallow pan like a baking dish. Using a sharp chef's knife, use long downward strokes to remove the corn kernels from the cob. You might find it easier to use a bundt pan to hold the ear of corn and catch the kernels. Or you can use a corn stripper.
** Regarding the anise liqueur the recipe calls for, I think it's a nice touch, but not necessary. You'll get enough of the flavor with the tarragon if you are avoiding alcohol or don't have an anise liqueur on hand.
Method
1. Melt the butter in a medium sized saucepan on medium heat. Add the shallots and cook until translucent, about 3 minutes.
2. Add the corn, salt, and anise liqueur if using (if not using, add 1 Tbsp water). Bring to a simmer, cover, reduce the heat to low, and cook for 15-20 minutes, until the corn is tender.
3. Remove from heat, stir in the tarragon. Add pepper and more salt to taste.
Serves 3-4.
My first guest contributor is Stephen Holder. Stephen grew up in Jackson, MS and graduated from Millsaps College. His desire to see the rest of the world led him to New York City. After several years in corporate America he decided to pursue his passion,cooking. Stephen packed his bags and moved to San Francisco where he attended the CCA. He then spent time working in the kitchen at Williams-Sonoma and catering various other venues. He has since retired from the culinary world and back in Jackson, but he keeps a voracious garden as well as being a Mrs. Berry regular. (more about Mrs. Berry in a future blog). Stephen sent me a wonderful recipe for a tarragon corn that he has been making with his silver queen corn.
Tarragon Corn
Ingredients
* 4 Tbsp butter
* 1/2 cup chopped shallots (can substitute onions)
* 3 cups corn (from about 4 ears of corn)*
* 1 Tbsp of an anise liqueur such as Ouzo, Pernod, Pastis or Sambuca** (optional)
* 1/2 teaspoon of salt if using unsalted butter, more to taste
* 1 Tbsp packed, minced fresh tarragon
* Dash of white pepper (or black pepper if white is unavailable)
* If using fresh corn, to remove corn from the cob, first remove the husks and strings. Stand the corn up with the tip down in a large shallow pan like a baking dish. Using a sharp chef's knife, use long downward strokes to remove the corn kernels from the cob. You might find it easier to use a bundt pan to hold the ear of corn and catch the kernels. Or you can use a corn stripper.
** Regarding the anise liqueur the recipe calls for, I think it's a nice touch, but not necessary. You'll get enough of the flavor with the tarragon if you are avoiding alcohol or don't have an anise liqueur on hand.
Method
1. Melt the butter in a medium sized saucepan on medium heat. Add the shallots and cook until translucent, about 3 minutes.
2. Add the corn, salt, and anise liqueur if using (if not using, add 1 Tbsp water). Bring to a simmer, cover, reduce the heat to low, and cook for 15-20 minutes, until the corn is tender.
3. Remove from heat, stir in the tarragon. Add pepper and more salt to taste.
Serves 3-4.
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