A farewell to yet another great corn season 🌽
Love this technique here making this stock, great way to recycle your scraps. Typically I don’t encourage cooking pasta in a stock like this but its just a subtle infusion that helps impart not only a great layer of flavor but a great color too. Charred corn and onion stock, steeped for only 30 minutes or so on very low. Strained, lightly seasoned and cooked our fresh pasta in. Gave it this great earthiness similar to a buckwheat, also yielded great pasta water with a bitter saltiness to it that made a beautiful sauce.
Mount the stock with butter to really smooth it out, finish with parmesan cheese, chives and brown butter crumbs. These crumbs are a real neat texture with a slight nuttiness playing off those burnt cobs again.
Brown Butter Crumbs:
1 stick of butter
1/4 cup non fat milk powder
Melt the powder into the butter and take it beurre noisette, the term for browned butter. The larger “added” clumps of butter fat will also brown and have a courser texture. Strain this, dry it then blitz it to a desired coarseness.
Full recipe video is on YouTube!!
#theartofeating.info #tastemade