Megan's version.
The close of the sub-flow. Global note at the top carries both voices. Step iv carries its own. The butter line carries a comment beneath it — 'Cultured if I have it.' Nothing destroyed — the recipe body still reads as it was imported. What's on the page now is the personalization layer: the comments are what make a recipe that came from somewhere else into hers. This is the content the printed book will carry beyond the bare recipe — the proof-of-authorship that a library of saved URLs can't give you.
Summer Corn & Basil Ragù
A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.
Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —
- 6 ears sweet corn, kernels scraped (cobs reserved)
- 1 shallot, minced
- 3 cloves garlic, thinly sliced
- 1 cup dry white wine
- 1 tbsp white miso
- 1 cup basil leaves, torn
- 3 tbsp ( 42 g, 1.5 oz ) unsalted butter
Cultured if I have it.
- Olive oil, salt, black pepper
- 6 ears sweet corn · 3 cups water i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
- olive oil · 1 shallot · 3 garlic cloves ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
- the scraped kernels · salt iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
- 1 cup white wine · 2 cups corn stock · 1 tbsp white miso 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.
- 3 tbsp butter · 1 cup basil · black pepper v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
- toasted bread or polenta vi. Spoon onto toasted bread or polenta.
— page 1 —
10–12 minutes — thickens better.