The Stylish Traveler
…And he’s already made some tasty changes to the menu.
Aaron McCloud, the Inn’s new Executive Chef, is a founding member of Farm-to-Fork, a movement that celebrates the food community. He believes in using fresh foods gathered from local farms.
Can’t get to Perry Cabin? Recreate Chef McCloud’s recipe for a delicious salad at home using our wonderful eastern shore peaches.
Grilled Peaches and Sweet Corn Panna Cotta
with pickled beets, baby greens and plum vinaigrette
Yield: 4 Salads
Ingredients:
2 Ripe Local Peaches
2 Large Bulls Blood Beets
4 Baby Gold Beets
4 Baby Chiogga Beets
1 cup Apple Cider Vinegar
1tbl Sugar
1tbl Salt
1 bunch Watercress
Maldon Sea Salt to taste
Grains of Paradise to taste (fancy pepper)
Panna Cotta
4 ears Eastern Shore Sweet Corn
2 cups Whole Milk
3 sheets Gelatin
2 cloves Garlic
1 tbl Chopped Chives
½ Cup Corn Stock (see in method)
Vinaigrette
1 cup White Balsamic Vinegar
2 Sweet Plums
1 tsp Dijon Mustard
1 cup Olive oil
1 tbl Minced Shallots
Method
1. Grill the corn with the husk until it is charred. Take off the cob
2. Place the cobs in a sauce pot with thyme and bay leaves and cover with water. Cook stock for 45 minutes
3. Place milk, stock, corn and garlic in a sauce pot. Cook to soften corn and slightly reduce it
4. Bloom the gelatin in cold water and then add it to the corn mix
5. Strain through a fine mesh sieve, season with salt, pepper and chives. Pour into a mold and chill until firm
6. For the vinaigrette, steep plums in vinegar for two days. Remove pits and puree. Then emulsify the rest of the ingredients
7. For the beets, cook in salted water separately until for tender. Roast with olive oil for five minutes. Then, soak in apple cider vinegar, sugar and salt
8. Reserve half of the red beets and puree until smooth
9. Peel the peaches and cut into wedges. Grill on a very hot grill just enough to pick up grill marks.
10. To plate, place the beet puree on the plate first, arrange the beets and panna cotta on the plate, toss the water cress and peaches in the vinaigrette and arrange on the plate
11. Season the finished plate with Grains of Paradise and sea salt
12. ENJOY a refreshing flavorful Summer Salad!
Posted by .(JavaScript must be enabled to view this email address) on 08/16/11 at 10:19 AM
