According to my “editor”, it was a good thing I didn’t try to post anything too substantial the other day. His words to me as I handed off my last article were, “It’s a good things you’re going to bed!” A definite indicator that much of my post probably didn’t make much sense or I was too cranky to deal with any longer. Either way, I got a good night of sleep and now I can share a surprisingly favorite dish from class. It doesn’t sound like much but it was a hit with us all!
As I have told you before, Chef Brian is a genius in the kitchen. His style of adding a little of this and some of that has amazed me time and time again when the end result is nothing short of spectacular.
The following is an easy side dish to any meal but is one of chef’s “what’s in the pantry” recipes.
Corn and Shallots
4 ears of fresh corn (or frozen corn)
1 large shallot, sliced (you could substitute onion if you don’t have shallots)
1 tablespoon olive oil
2 tablespoons butter
1/4 cup white wine (optional)
enough water to almost cover the corn
Salt and pepper to taste
- Remove kernels from corn cob.
- Add olive oil and butter to a pan.
- Melt butter and add sliced shallots.
- Cook the shallots until soft but no color. Add the corn, wine and enough water to almost cover the corn and shallots in the pan. Bring to a boil and let it cook until all the liquid is almost completely gone. Be careful not to let the pan get completely dry and burn.
- Add salt and pepper to your liking and serve.
If you are wondering what a shallot is, I have included a lovely picture. But essentially, it is a mild flavored onion.