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Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
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Layout No photo Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
One photo
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Two photos
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Three or more
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Summer Corn & Basil Ragù 50 min · Serves 4
Ingredients 6 ears sweet corn, kernels scraped (cobs reserved) 1 shallot, minced 3 clove garlic, thinly sliced 1 cup dry white wine 1 tbsp white miso 1 cup basil leaves, torn Method i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù. — page —
Photos
In this layout · 1 photo