a bit of a story + our coriander corn sauté

 

 

I know it’s not really the season for corn.
That the days of butter and salt
and kernels from the cob
have passed with summer picnics
and popsicles from the store.
But I’m making it anyway.

 

Back in July, The Globe & Mail,
Canada’s newspaper of record,
asked me to work on a story about Herriott Grace.
It was meant to be a tale about friendship and food
and early fall entertaining.
A story about what kind of meal
I might like to make and share with friends.
It was fun.

 

Lucky for me, two of my favourite people
Tara O’Brady and Michael Graydon
agreed to join me in the task
and we got to working on
the perfect harvest meal,
smack in the middle of summer.

 

The recipe here is one of the five that Tara and I came up with.
Well she came up with the recipes really,
I more chatted endlessly about the food I love,
a passtime that she and I have in common.
But Tara really is,
the one that made it happen.
Thanks, T.
It was delicious.

 

 

Here’s what our menu looked like:
SANTA CLAUS MELON AND ARUGULA SALAD
BRINED PORK CHOPS WITH CIDER PAN SAUCE AND FRIED CAPERS
FRESH CORN SAUTÉ WITH FENNEL AND CORIANDER (find the recipe below)
BLANCHED BRUSSELS SPROUT LEAVES WITH TOASTED HAZELNUTS

ICE WINE GELÉE WITH PLUMS AND YOGURT MOUSSE (find the recipe here!)

 

xo, n


 

 

Fresh Corn Sauté with Fennel and Coriander

Prep Time: 10 minutes

Cook Time: 15 minutes

Ready Time: 25 minutes

Ingredients

  • 1/2 teaspoon whole coriander seeds
  • 1/2 teaspoon whole fennel seeds
  • 3 to 4 ears of corn, husked (or about 3 cups frozen corn)
  • 2 tablespoons unsalted butter
  • Kosher salt
  • 1 medium onion, such as Vidalia, diced
  • Smoked salt and freshly ground white pepper to taste

Method

  1. Heat coriander and fennel seeds in a small skillet over medium-high heat until fragrant, shaking the pan often (around 3 to 4 minutes). Remove seeds to a mortar and pestle or a spice grinder and pound or process until coarsely ground.
  2. Melt butter in a large non-stick pan over medium-low heat. Add onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft but not browned (about 10 minutes). Add corn, any accumulated juices from the bowl and ground spices. Cook until corn is tender-crisp (around 7 minutes – time may vary for frozen corn). Season with smoked salt and white pepper.

 

 

these cupcakes are pretty
i shared this photo on instagram, but here it is again. adorable
new work in bon appétit magazine (and here)
these shorts
these pants
these shoes
this skirt
this tote
this post
in this post:
photos: michael graydon
styling: nikole herriott
food: tara o’brady
large and small plates: mjölk
egg coddlers (glass jars): herriott grace

 

posted on October 31, 2012 by Nikole

18 Comments

  1. Joy says:

    Love the way your photos are so simple!

  2. I always love when you guys collaborate! Everything is perfect! Your post just makes me remember that I wanted to visit Mjölk shop this week-end while I was in Toronto… and I’ve completely forgotten! :( I guess I’d have to come back soon!

  3. You three are such a dream team, I always love seeing what you put together. Congrats on another wonderful piece of work!

  4. Just read the story on Seven Spoons. You’ve done a magnificent job! Looks dee-licious.

  5. Jade Sheldon says:

    I already said it to Tara, but I must say it to you too: this meal looks absolutely beautiful! Michael always takes such captivating images. What a team!

    Oh, and I love the picture of the little girl and macarons on instagram. So precious!

  6. Sasha says:

    And already I am tempted to count down the days until next summer, until next corn season.

    Happy autumn Nikole! I cannot wait to hear about your adventures in Italy.

  7. karen mordechai says:

    beautiful as always ! xxx

  8. [...] Their food photography is nothing short of stunning. Yes I’m jealous [...]

  9. seriously some of my favorite images to date :) love love love

  10. The photos are stunning, Nikole. I can almost smell the aromatic coriander and fennel right now! Two of my favourite flavours for Autumn. Yum yum.
    xo
    s.

  11. So beautiful and sounds delicious!

  12. Sette Design says:

    I love that first photograph. I’m a furniture painter living in Italy. It is so hard to find corn on the cob here, they think it is chicken food. The grey wall is hip too!
    Cheers Nat

  13. Nomadic D says:

    That top photo is so stunning is kind of took my breath away. Just a perfect beautiful haunting still life. Pinned it immediately, and just had to let you know!

  14. Y says:

    What a delicious collaboration! The menu sounds absolutely perfect and the pictures are pretty tasty themselves.

  15. [...] There was a salad of Santa Claus melon and spiky, sharp arugula, dressed with Champagne vinegar. We stripped the gold and cream kernels off the cobs of a pile of corn, and sautéed them with sweet …. There was a plate of brined pork chops, edged with crunchy fat and succulent through and through, [...]

  16. [...] was a salad of Santa Claus melon and spiky, sharp arugula, dressed with Champagne vinegar. We stripped the gold and cream kernels off the cobs of a pile of corn, and sautéed them with …. There was a plate of brined pork chops, edged with crunchy fat and succulent through and through, [...]

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