Page 46 - Flathead Beacon // 7.20.16

46
JULY 20, 2016 // FLATHEADBEACON.COM
PADDLEBOARDS • KAYAKS ACCESSORIES • WATER SKIS SEA DOOS • WAKE SURFERS
7212 Hwy 93 S., Lakeside, MT
Phone: 406-844-2188 Mobile: 406-270-2927 www.lakesideskisports.com [email protected]
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SUMMER IS ARRIVING GENTLY this year with moderate tempera- tures and loving rain. As an Ohio native, summer for me is all about toma- toes and corn because we grow the best in the nation ... ask any Ohioan! Many eve- nings in late summer, folks enjoy toma- toes and corn for dinner, prepared sim- ply as possible, and that’s all – local sus- tainable dining at its nest. These two sauces are inspired by that tradition. Each is easy to prepare and designed to showcase the sweet and tangy avors of summer. Both can be served hot or cold with a host of options: steamed veggies, grilled chicken, sh or shell sh, bread, hot or cold pasta, over ice cream (just kidding). As shown in the photo, you can serve a dollop of either sauce in a parfait glass and garnish with grilled prawns.
Tomato Sauce
• 1/4 cup olive oil, extra virgin
• 3 garlic cloves, peeled and smashed
• 3 basil stems or small sprigs
• 12 oz. tomatoes, cherry (use only one
color for nicest appearance)
• 2 tsp. butter, unsalted
• 1/2 tsp. salt
• 1/4 fresh lemon
Gently heat olive oil with smashed gar- lic and basil over medium heat to infuse avors. Do not brown garlic at all. Strain oil and return to pan.
Increase heat to medium-high. Add tomatoes and stir to toss in oil. Cover and
SIDE DISH MANDA HUDAK SUMMER SAUCES
Manda Hudak is the Savory Chef Instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
cook for 7-8 minutes until skins peel o tomatoes. Add cold butter and swirl pan to emulsify butter into tomato liquid.
Transfer hot tomatoes and natural cooking liquid into high-speed blender. Hold cover over blender but allow small vent to allow heat to escape. Blend thor- oughly and nish with high speed.
Finish with fresh lemon juice to taste.
Sweet Corn Sauce
• 4 ears fresh white or yellow corn, shucked and cut o cob
• 2 Tbsp. oil, grapeseed
• 2 cups water
• Freshly ground pepper to taste • 1 Tbsp. hot sauce
• 1/2 tsp. salt
• 2 Tbsp. butter, unsalted • 1/4 fresh lime
Heat grapeseed oil over medium-high heat until oil ows easily. Add corn ker- nels and cook for 5 minutes. Season with salt, pepper and hot sauce. Add butter and melt.
Transfer hot corn and natural cook- ing liquid into high-speed blender. Hold cover over blender but allow small vent to allow heat to escape. Blend thoroughly and nish with high speed.
Finish with lime juice to taste.
Garnish
• Sliced colorful grape tomatoes • Seared corn kernels
• Fresh lemon and lime wedges