Corn Dumplings With Late Summer Vegetables
August 10, 2021
4 corn cobs, kernels removed and set aside for later use
1 onion cut in half
1 sprig of thyme
1 bay leaf
1 bulb garlic, cut in half
1 gallon water, approx.
- Place the cobs and garlic into a pot of water.
- Bring to a boil then reduce to a simmer.
- In a separate pan, place the two halves of onion, cut side down, and cook on high heat until charred on the one side.
- Add onions to the stock and allow to cook on medium heat until reduced by half.
- Add the thyme and bay leaf and turn off the heat, allowing it to steep for 10-15 minutes or until fragrant.
- Pass through a strainer and reserve.
400g cooked corn
170ml corn stock (see above)
40g corn starch
100g butter, melted
1 ice bath
- Take corn kernels, a minimum of 2 cups worth, and cook in boiling salted water until cooked through.
- Measure out 400g of the cooked corn, 170ml of the corn stock, 1 gram of salt and 1 gram of sugar.
- Blend together until thoroughly pureed, and pass through a fine mesh sieve.
- Measure the puree to 400g. Add the puree back into the blender with corn starch and blend thoroughly, making sure to scrape the sides of the blender with a spatula.
- In a small, nonstick pan, heat the puree. The batter should begin to thicken considerably and become doughy.
- Once the batter has thickened, place the mixture back into the blender a final time, and blend in the melted butter.
For aerated dumplings:
- Add the batter to an Isi canister and charge with cream charges twice.
- Discharge the puree into a small oiled spoon, a tablespoon will work fine, and place the batter into the ice bath.
- The mixture should thicken immediately and set.
- Place the dumplings onto an oiled pan or plate and chill until ready for use.
For thicker dumplings:
- Using an oiled spoon, take roughly 1-2 tablespoons of the mixture and place it into the ice bath, allowing to set into dumpling-shaped clumps.
- Once set, place on an oiled pan and allow to chill until ready for use.
2 tbsp Lindera Farms Caramelized Onion Vinegar
1 tbsp Lindera Farms Pecan Tamari
1 tbsp water
1/2 tsp salt
1/2 tsp sugar
- Slice peaches to 1/8 inch slices
- Add water, 1 tbsp vinegar, salt, and sugar to a small sauce pan and warm to dissolve salt and sugar. Allow to cool.
- Once cool, add tamari and remaining vinegar.
- Toss with peaches and allow to macerate for 1 hour.
For the vegetables:
assorted heirloom cherry tomatoes, 4-5 per serving
1 medium shallot
prepared ice bath
- Bring a pot of salted water to boil.
- Slice the zucchini and squash into long, thin slices on a mandolin. They should be pliant, but not too thin. Blanch and then move into an ice bath, then a pan to chill until ready to serve.
- Slice the shallot into 1/4 inch thick chunks, salt, and sear until slightly charred. Reserve.
- Cut the tomatoes in half and salt, then set aside.
- Cut jalapeño into thin slices and reserve.
1 cup corn stock (see above)
2 tbsp olive oil or bacon fat
- Bring the corn stock to a simmer.
- Turn off the heat and allow to come down in temperature slightly before adding the soy sauce, vinegar, and then olive oil.
- Allow the dumplings to come up to room temperature (these are thermo reversible so if they get too hot they can fall apart.)
- Plate the dumplings first, then roll the zucchini and squash into small tubes and place adjacent along with the tomatoes and shallots.
- Garnish with the herbs and jalapeño.
- Finish by pouring the broth just enough to cover the bottom of the plate or bowl; not so much as to cover the ingredients themselves.
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