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fresh corn mushrooms tomatoes shallot bulbs salt sage thyme virgin olive oil goat cheese paprika black and handful fresh basil grains of paradise
Viewed: 59 - Published at: 8 years agoIngredients
- 1 cup fresh corn cut off the cob (@ 2 smallish ears)
- 1/2 cup sliced fresh shitake mushrooms
- 1/2 cup halved cherry tomatoes
- 4 finely minced shallot bulbs
- pinch of sea salt
- 1 small sage leaf
- a few fresh thyme leaves
- @3 tablespoons virgin olive oil
- 1 ounce dry Vermouth
- juice from half a lemon, Meyer if possible
- 3 ounces plain goat cheese
- pinch of smoked paprika
- pinch of crushed black and pink peppercorns
- handful of chopped Italian parsley, divided
- chiffonade of fresh basil
- grains of paradise, optional
Method
- Follow the manufacturer's directions for your tagine. Preheat the oven to 375 (if your tagine can handle that temperature; it might be 350 for some). After cutting off a cup of corn from the cob, place in a bowl. Using the back of your knife "milk" out the cob for the cream and add that to the bowl. Mix in the mushrooms, tomatoes and shallots. Sprinkle with salt and let rest for 10 minutes.
- Pan fry the sage leaf and thyme leaves for about a minute. Then stir them in with the vegetables. After the vegetables have rested, coat them with the olive oil. Add half the fresh chopped parsley. Splash in the Vermouth and lemon. Spoon into the tagine. Top with the crumpled goat cheese smoked paprika, and crushed peppercorns. Cover the tagine and bake until the tomatoes are soft when poked. For a small 8" tagine that will be about an hour; for a larger 10.5" tagine that will be about 30 minutes. If you don't have a tangine, a covered, vented casserole will also take about 30 minutes (but it will not be as fresh and fragrant). Stir, mixing the up goat cheese with the juices to create a creamy sauce coating the vegetables. Fish out the sage leaf. Garnish with the fresh parsley and basil, season with salt and pepper if needed, and serve warm. If you want some added spice interest, grind some grains of paradise on top.
