Spring is here, summer is right around the corner, and if you're looking for a refreshing side dish for your picnics and barbeques, I've got a refreshing doozy for you!
This recipe is based on the Corn, Bacon, and Mushroom Ragout in the cookbook from the Seattle restaurant, Lark. Not to disparage popular chef John Sundstrom, but I think calling it a ragout is a little misleading. To me, ragouts are heavy, thick, and meaty. Instead, this is fresh and light. It makes a fantastic salad-type side dish, so that's what I'm calling it.
Combining fresh sweet corn, crispy bacon, earthy mushrooms, and fresh herbs tossed in a light, buttery broth, this dish makes a fantastic companion to grilled meat on a warm afternoon, or serve it alongside delicate fish in the cooler months. Technically, this recipe serves four. But when I served this as a side to some seared sea bass, my husband and I ate the whole thing in a single sitting!
4 oz bacon, chopped
6 green onions, cut into 1-inch chunks
2 C corn
4 oz mushrooms, sliced
1/2 C chicken broth
1 TBSP butter
1 TBSP minced chives
1 TBSP minced tarragon
Salt and pepper to taste
Heat a large sauté pan over medium-high heat and cook the bacon until fully rendered. Remove the bacon from the pan and set aside. Remove and discard all but 1-2 tablespoons of the fat from the pan.
Add the green onions and cook until they are starting to wilt a little. Add the corn kernels and mushrooms. Cook until the mushrooms become tender.
Add chicken broth and bring the mixture to a simmer. Cook until the broth has reduced by half.
Add the butter, chives, and tarragon. Stir to incorporate. Season to taste with salt and pepper. Serve immediately.
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