DAN'S PAPERS, July 24, 2009 Page 66 www.danshamptons.com
Food / Dining Simple Art of Cooking Silvia Lehrer It’s ‘aw shucks’ corn days and I couldn’t be happier. I’m from the school of thought that corn is best straight from the farm to a pot of boiling water, and can’t wait to sink my teeth into the plump kernels dripping in sweet unsalted butter. There are, however, countless ways to appreciate corn off the cob in chowders, relishes, salsas and stews. Eberhard Mueller, of Satur Farms in Cutchogue, and his wife, Paulette Satur, are both totally dedicated to growing a long list of fine produce on their farm. Mueller, former executive chef/ restauranteur of several distinguished New York City restaurants, such as Le Bernardin and Lutece, now devotes his time to the farm, supplying many of our own East End restaurants. He prefers white corn for his spicy corn stew, a delectable mix of garlic, jalapeno, chicken broth, cherry tomatoes and cilantro, with bacon as an option. This dish is guaranteed to wow you. It did me. If you’re at odds as to what to do with the extra cilantro you will be left with from the spicy corn stew a quick cilantro and ginger seasoned corn on the grill fits the bill. GRILLED CILANTRO CORN It’s that time of the year – so let’s get the corn on the grill. Serves up to 10 10 ears fresh corn, unshucked 1 1/2 cups cilantro, washed, spin-dried and coarsely chopped
As Corny as the Hamptons in July grill. SATUR FARMS SPICY CORN STEW From Eberhard Mueller of Satur Farms, “If you don’t grow your own, try to find a farmers’ market that sells fresh corn picked that morning.” Serves 4
1 tablespoon minced ginger Coarse (kosher) salt and freshly ground pepper 2 tablespoons dark pure sesame oil 1/3 cup extra-virgin olive oil 1. Pull back the husks, then pull off one or two outer husks from each corn and set aside. Discard the silks. Place the corn on a tray or baking sheet. 2. Put remaining ingredients in a bowl and whisk to combine. Taste to adjust seasoning, and spread a film of the dressing over the corn. Pull the husks back over the corn and tie the open end using a strip of husk to secure it. Prepare about one hour before cooking. Brush husks with water before grilling to keep them moist. 3. Meanwhile, prepare a charcoal grill covered with a light coating of ash or a medium-hot gas grill. Grill for 3 1/2 - 4 minutes on each side, until husks are charred, turning them frequently. Serve hot off the
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1. Shuck the corn and strip the kernels from the cobs. Reserve the corncobs and the kernels separately. 2. In a medium-sized saucepan, melt 2 tablespoons of butter over low heat. Add the bacon, if using, and chopped onion, cover, and cook until the onion is softened, but not browned, for 3 to 5 minutes. 3. Pour the wine into the pan and bring to a boil. Add the garlic and jalapeno pepper and boil until the wine is reduced to about 1 tablespoon. Add the chicken stock and the corncobs. Simmer for 30 minutes. 4. Add the corn kernels and cook for 3 to 5 minutes. Remove and discard the corncobs and bacon. 5. Swirl the remaining butter into the corn. Add the diced tomato, slivered cilantro and lime juice. Season with salt and pepper to taste. Transfer to a serving bowl and garnish with the sprigs of cilantro. Serve while still warm.
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5 to 8 ears of fresh corn, preferably white 3 tablespoons butter 3 ounces thickly sliced slab bacon, optional 1/2 small onion, chopped 2 garlic cloves, crushed with the flat side of a knife and finely chopped 1 large jalapeño pepper, chopped 1/2 cup dry white wine, preferably Riesling 2 cups chicken or vegetable stock 12 to 15 cherry tomatoes, quartered 1 tablespoon finely minced cilantro plus 4 nice sprigs Juice of 1/2 lime Salt and freshly ground pepper