I’ve lost count of the missing weeks by now, but couldn’t let the last vestiges of summer slip by without posting about the latest seasonal finds from our market in Ringwood.
I don’t know about you, but we’ve nearly eaten our weight in corn this summer. Grilled, smoked, raw,Â creamed, sautÃ©ed … it’s all been delicious and now that summer’s winding down, I’m truly savoring fresh corn while it’s still around. But a couple of dishes really stood out from the crowd and I want to make sure I tell you about them, and include links so I can re-create them next year.
This weekend I adapted Michael Ruhlman’s recipe for baked buttered corn (seen above), gilding the lily with burro di parma and wisps ofÂ freshly grated locatelli before baking, then finishing with a dab of truffle butter before serving. It sounds excessive, but the extra ingredients were used in moderation for just a touch of earthiness so really, corn was still the star. This dish is a great way to use late-season corn that maybe isn’t quite the […]