Corn Dumplings With Late Summer Vegetables

1. Place the cobs and garlic into a pot of water.
2. Bring to a boil then reduce to a simmer.
3. In a separate pan, place the two halves of onion, cut side down, and cook on high heat until charred on the one side.
4. Add onions to the stock and allow to cook on medium heat until reduced by half.
5. Add the thyme and bay leaf and turn off the heat, allowing it to steep for 10-15 minutes or until fragrant.
6. Pass through a strainer and reserve.

1. Take corn kernels, a minimum of 2 cups worth, and cook in boiling salted water until cooked through.
2. Measure out 400g of the cooked corn, 170ml of the corn stock, 1 gram of salt and 1 gram of sugar.
3. Blend together until thoroughly pureed, and pass through a fine mesh sieve.
4. 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.
5. In a small, nonstick pan, heat the puree. The batter should begin to thicken considerably and become doughy.
6. Once the batter has thickened, place the mixture back into the blender a final time, and blend in the melted butter. 

1. Add the batter to an Isi canister and charge with cream charges twice.
2. Discharge the puree into a small oiled spoon, a tablespoon will work fine, and place the batter into the ice bath.
3. The mixture should thicken immediately and set.
4. Place the dumplings onto an oiled pan or plate and chill until ready for use.

1. 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.
2. Once set, place on an oiled pan and allow to chill until ready for use.

1. Bring a pot of salted water to boil.
2. 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.
3. Slice the shallot into 1/4 inch thick chunks, salt, and sear until slightly charred. Reserve.
4. Cut the tomatoes in half and salt, then set aside.
5. Cut jalapeño into thin slices and reserve.

1. Bring the corn stock to a simmer.
2. Turn off the heat and allow to come down in temperature slightly before adding the soy sauce, vinegar, and then olive oil.

1. Allow the dumplings to come up to room temperature (these are thermo reversible so if they get too hot they can fall apart.)
2. Plate the dumplings first, then roll the zucchini and squash into small tubes and place adjacent along with the tomatoes and shallots.
3. Garnish with the herbs and jalapeño.
4. 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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