Sasha's Kitchen: Variations of Sweet Corn Bruschetta

When I was at Eataly a couple weeks ago, I had an amazing sweet corn bruschetta with chives and black garlic (click here for my prior review of Eataly). The black garlic was so amazing (hard to describe the taste, but it was sweet and balsamic infused) that I decided to try making my own sweet corn bruschetta with it. I was in Rochester visiting my mom and stepdad this past weekend, and didn't have any black garlic on hand, but a Wegmans nearby, which is the perfect place to look for other fun and interesting ingredients to pair with fresh local sweet corn to make the perfect bruschetta.  My first creation turned out so well that I wound up doing a second variation with the black garlic when I got back to New York the following evening for my husband, Brad, who enjoyed that version just as much as my parents enjoyed the one I made for them. I think that the ideal bruschetta may have been a combination of the two, though. Only the second version is pictured as I didn't have my camera on hand in Rochester.

At Wegmans, I decided to combine the sweet corn with a Hen of the Woods mushroom, also known as a maitake mushroom. This unusual looking mushroom captured my eye at Wegmans as something I had tasted at gourmet restaurants but never cooked with. The result was fantastic - quite un-mushroom like and much gentler than a portobello or shiitake. When I came back to Brooklyn, I didn't have a Hen of the Woods mushroom on hand so I used a portobello instead. It was still good, but it was perfect with the Hen of the Woods mushroom. The other difference was that the first bruschetta was garlicy in a more traditional sense - which was quite delicious. The second had a sweeter, balsamic flavor based on the use of the black garlic. The thyme worked quite nicely with the other flavors. I am not sure the mint was essential, but it didn't hurt. Finally, the red pepper flakes were key in adding just a slight bit of heat - enough to give the bruschetta some bite without any true spice.

Sasha's Sweet Corn Bruschetta - Variation 1
4 ears of sweet corn, shucked
1 medium sized Hen of the Woods mushroom
6 sprigs of thyme
4 T of olive oil
1 tsp balsamic vinegar
4 cloves diced garlic
pinch of fresh mint
1/4 to 1/2 tsp red pepper flakes
salt and pepper to taste
French or Italian bread, toasted

Sasha's Sweet Corn Bruschetta - Variation 2 (pictured)
4 ears of sweet corn, shucked
1 medium sized portobello mushroom
6 sprigs of thyme
4 T olive oil
1 tsp balsamic vinegar
2 heads of black garlic
pinch of fresh mint
1/4 to 1/2 tsp red pepper flakes
salt and pepper to taste
French or Italian bread, toasted

To make either bruschetta, saute the corn with the mushroom and garlic of choice in the olive oil with the thyme until the corn just starts to brown. Towards the end of the process, add the red pepper flakes, salt, pepper and mint. After removing from the heat, mix in the balsamic vinegar. Top on toasted round of French or Italian bread.



Bruschetta
               

Sasha's Kitchen: Variations of Sweet Corn Bruschetta

Sasha's Kitchen: Sweet Corn Ice Cream and Rocky Road Ice Cream

I have a photographic memory for everything except numbers and directions It's weird. I have absolutely the best memory for names. What this means is that if we met in 1997 and I had a positive impression of you at the time, I will remember you forever, even if we haven't spoken since 1998. Among the various things I was able to remember (and the only one that applies to this post) was that my Dad and stepmom received an ice cream maker as a wedding gift, about 22 years ago. I called them about six months ago and asked them to give it to me to use in my kitchen adventures. After a bit of persistence, they obliged and transported the ice cream maker from rural Pennsylvania to Brooklyn. Using the manufacturer's instructions for the ice cream maker, branded as Doniver (apparently a popular brand at the time), I was able to find some great ice cream recipes of some crazy flavors to make in it.

Sweet corn ice cream may sound strange, and perhaps it is. But it is amazing, especially if you make it with farmer's market sweet corn in the summer season, as I did. The idea came to me after going to a Manhattan ice cream shop called Cones, which has many unusual ice cream flavors, such as honeydew, watermelon etc, most of which taste great.

Sweet Corn Ice Cream
4 ears fresh corn, shucked
2 cups whole milk
2 cups heavy cream
3/4 cups sugar
9 egg yolks

First, shuck the sweet corn with a knife to remove the kernels. The quality and sweetness of the corn you use will determine how good the ice cream is. Puree the kernels in a blender. Add the milk, cream and 1/2 cup of sugar and bring to a boil, stirring and then turn off the heat. Infuse for 1 hour.

Next bring back to a simmer. In a bowl, whisk the egg yolks and remaining 1/4 cup sugar. Add a cup of the hot cream-corn mixture to the egg yolks and stir constantly so the mixture does not curdle. Add this mixture to the saucepan with the rest of the corn mix. Cook over medium heat for about 10 minutes until the mixture thickens to a custard. The pass through a sieve if you need to and then refrigerate the custard for 4 hours.

To make the ice cream, then follow the instructions of your ice cream manufacturer for the machine and you should have ice cream after it freezes!

Rocky Road is even easier. This ice cream was created on a Sunday night a week or two ago with my cousin and friend Alicia, during a girltalk "bitch" session. This actually seems perfectly appropriate activity to do while making and.or eating ice cream.

Rocky Road Ice Cream

2/3 cup cocoa powder (I use this expensive dutch chocolate that tastes great)
2 cups sugar
4 cups whole milk
1 tsp vanilla extract
1 tsp coconut extract
1 cup almond slivers
1/4 tsp salt
4 cups whipping cream
1/2 cup chocolate chips
1 cup mini marshmellows

Mix cocoa and sugar in a large pan. Add milk and stir on low heat until dissolved. Cool at room temperature and stir in the vanilla and coconut extracts. Add the salt and whipping cream and set aside. Mix in the chocolate chips, almonds and marshmellows. That's really all there is to it, other than freezing as the manufacturer suggests. If you have trouble suspending the marshmellows in the ice cream as I did (they all seemed to float at the surface) you can remix after the ice cream is halfway frozen.

Sasha's Kitchen: Sweet Corn Ice Cream and Rocky Road Ice Cream