Friday, September 2

Corn Obsession and Experimentation

It’s all the fresh hand picked produce just down the road and around the corner, it’s the opening of the front road side door that leads to the courtyard, and it’s the four flights of stairs that walk me up to that space I name kitchenette, with that view I can’t get enough of, that all as a combination cause me to endeavor into experimentation.

Especially considering it is finally corn season here in Paris. Seriously, someone couldn’t have waited longer.

The way I see it, I’m practicing for when you come over for dinner.

And in doing so there’s been something I’ve had to think about; how food was supposed to be about unifying people, it was supposed to be the drawing us together.

But you’re there and I’m over here and that’s my fault.

At least I know that.

And so I have to say this: I can’t make every meal about you.

And so in the meantime I’ve had to have a change of perspective; Not everything can mean that much.

It can’t all be meaningful, something that ends in a lesson or is put away for a rainy day. When did we start to search for reason in everything and miss out on enjoying what was happening around us? Was that ever ok?

Sometimes you will just have to do things that seem as though they are not leading anywhere or they are not helping anyone, but I think it is ok to rest in that place, to wait, and while you are there, to just do what you already know you should be doing.

And for now, in this season, that is corn obsession and experimentation.

Omelette personifying the Tortilla with condiments and corn

For the Guacamole…

Either mash or use your hand processor to combine an avocado, half a diced tomato, a quarter diced red onion, a good squeeze of lime juice and salt and pepper.

For the Tomato Salsa…

Very finely chop half a tomato, a quarter red onion, a small bunch of coriander, one clove of garlic and mix them together with a good squeeze of lime juice, a gulp of olive oil and some salt and pepper.

For the Omelette…

You will need a quarter chopped red onion and a handful of corn kernels for the inside.

In a small bowl beat together two eggs with a sprinkling of salt. Melt butter in a pan on medium heat. When the butter is bubbling pour the egg mixture in to the pan. Agitate the pan so the egg mixture spreads over the width of the pan. Continue agitating so the egg doesn’t stick to the pan and it doesn’t over cook. Once the omelette is half cooked, sprinkle the red onion and corn over half of the omelette that is closet to you. With your fish slice flip the side of the omelette that is furthest from you towards you over the first half. Then in the same direction flip the omelette over itself and slide on to a plate.

Serve with your homemade guacamole, tomato salsa and some crème fraiche (sour cream).

Pancetta and Corn Spaghetti that you must try

You will need…


An onion roughly chopped

Pancetta cut into squares

A handful or more of corn kernels

A handful of grated parmesan

2 Tbsp cream


lots of pepper

Cook your spaghetti in salted boiling water until al dente. Once there is one minute left for your pasta to cook, add your corn kernels. Drain pasta, keeping about 2 – 4 Tbsps of cooking liquid.

Meanwhile, melt a small chunk of butter in a pot, add your onion and cover until just translucent, about five minutes. Add your pancetta pieces, mix well and sauté for about two minutes. Add the cream allowing it to reduce for half a minute. Add your drained pasta to the onion mixture with a small amount of the cooking liquid and your parmesan. I like this with a lot of pepper and some salt. Add what you want of these and then enjoy with a glass of red wine.

Hidden Corn in Carrot Rosti with tomato salsa and crème fraiche

Grate one carrot per rosti and place in a colindar with a handful of corn kernels. Sprinkle over a reasonable amount of salt and pepper, 1 tsp flour, a small gulp of olive oil and a cap full of milk. Mix well.

Meanwhile heat oil in a pan on near high. Once the pan is hot, take a handful of the carrot mixture and squeeze as much liquid as you can out of the carrot. The salt draws the water out of the carrot so there will be a lot of liquid. Shape it into a flat ball then carefully place each rosti in the pan and press down with a fish slice until it is reasonably flat. Cook for about 4 minutes on the first side and 3 minutes in the second side. Be careful when flipping the rosti as it may fall a part, but it can be successful flipped I promise. Once cooked place it on a plate with a dollop of crème fraiche and some homemade tomato salsa (recipe above).

No comments:

Post a Comment