|
Recipe by:
Chef Jesse Frederick, Gigi Tratorria & Gigi Market
Courtesy of Sustainable Table ® Description:
This recipe is courtesy of The Valley Table and Chef Jesse Frederick of Gigi Trattoria & Gigi Market, in Rhinebeck, NY Ingredients:
2 tablespoons butter
2 shallots, peeled and finely chopped
1 teaspoon chopped thyme leaves
5 ears of sweet local corn, kernels cut off off the cobs
½ cup white wine
1 cup heavy cream
1 tablespoon chopped Italian parsley
Salt and freshly ground pepper Directions:
Melt the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring often, until soft, 2 to 3 minutes.
Add the thyme and corn. Cook, stirring, 2 to 3 minutes. Add the white wine and cook until reduced to a tablespoon or two. Add the heavy cream and maintain a low boil until reduced by half.
Remove from the heat and puree half of the corn mixture in the work bowl of a food processor until creamy. Stir it back into the saucepan with the whole corn kernels.
Add the parsley and season to taste with salt and freshly ground pepper. Tips:
This recipe is great on its own, with grilled chicken or fish. Or try stirring it into risotto or polenta. To Learn More:
The Valley Table Gigi Trattoria & Gigi Market Recipe Number 206 added on 2007-08-24
| 
