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Peaches
and Cream Corn
with Chanterelles
½ cup
Extra virgin olive oil
1
Large red onion, peeled and thinly sliced into rings
2
Shallots, peeled and minced
12 oz.
Fresh Chanterelles, wiped clean, any large ones cut in half
2 lbs.
Family Tradition “Peaches and Cream” IQF corn
3 tbsp.
Sherry vinegar
½ tsp.
Ground cloves
Salt and freshly ground black pepper to taste
1 bunch Arugula,
stemmed, washed and dried
1. Place 2 teaspoons of the oil in a large, heavy skillet and place over
moderate heat. When the oil is hot,
add the onion rings and cook, stirring so they cook evenly, for about 5 minutes.
2. Increase heat to high, stirring, for about 5 minutes longer, until the
onions turn nut brown and begin to crisp. Transfer to paper towels to drain off any fat.
If you like them very crispy, transfer them to a sheet pan and place them
under a preheated broiler for about 3 minutes, being careful not to allow them
to burn. Turn the pan and broil for another couple of minutes if needed.
3. Add the remaining oil with the shallots to the pan.
Cook, stirring, over moderate heat until shallots are soft but not brown.
4. Stir in the chanterelles, increase the heat to moderate-high, and cook,
stirring for about 4 minutes, until they begin to sear.
5. Stir in corn kernels and cook for 2 minutes longer.
6. Stir in sherry vinegar and cloves.
7. Season to taste with salt and pepper.
Remove the pan from the heat.
8. To serve – line salad plates with arugula and spoon warm salad over
each portion. Serve immediately.
Makes 6 servings
Recipe compliments of
Family Tradition |
