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Newborn corn croquettes come with smooth basil potato puree, Mediterranean herbal soy and wine sauce.
If I have fresh corn, I boil it and cut the kernels from the cone. If using the canned corn, I rinse it. I put the kernels in a bowl, add cornmeal flour, chopped pickled peppers, and spices. I mix well to get a sticky batter. If needed, I add water very slowly (or other liquid by choice, like milk or mineral water) and mix well again. Then I let the mixture sit for a while. Then I put a spoon of batter into my hands and form small patties. I bake them in the oven on a baking tray covered with baking sheets or fry in a pan until they are golden brown.
I peel the potatoes and cut into cubes or slices and steam cook them. When done, I mash them over a fine strainer. I add a little coconut oil, season with salt and pepper and mix smoothly.
I take some white wine by choice and reduce it in a pot on high heat. When only one third of liquid is left, I pour soy sauce in and season with marjoram, basil, salt and pepper.
I dry roast pine nuts and crush them together with fresh basil leaves and coarse salt in a mortar. I add a drizzle of my favorite balsamic vinegar.
Make corn this way and take their breath away.
I MAKE MY WAY TO LOVE.
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