Twitter is changing the world. Okay, that may be a bit extreme but it is making an impact in many ways, not the least of which is with my cooking repertoire.
People tweet all sorts of things: breaking news, shopping tips, when they last showered, and sometimes recipes. It takes skill to tweet a recipe, or “twecipe” as it’s called, because there’s a lot of detail to convey in just 140 characters, but count on Martha Stewart to have mastered that talent.
On July 27th @MarthaStewart tweeted the recipe for caramelized corn: “into pan 1T butter + 3C corn kernels + 4 sliced shallots + 1/4t sugar s+p ~ cook + stir until corn light brown + 2T fresh thyme.”
The recipe seemed simple enough to follow and, quite frankly, the ingredients made my mouth water. I was so excited about the caramelized corn that I made it a few days later and it was fabulous! The only problem was that this happened to be at the height of my camera crisis and the photos were ridiculously blurry.
Well, I figured I’d just have to make it again. And trust me, no tears were shed over this hardship.
A week later I was set to make caramelized corn again, but by now I’d had plenty of time to analyze the recipe and decided to make a few additions. The main change was to add bacon, just one piece which would be enough to add a subtle smokey flavor without completely changing the flavor profile of the dish. The other addition was fingerling potatoes, mainly because I’d just bought a bag of them at the farmer’s market and I thought they’d add a nice texture contrast.
Happily enough the second try of caramelized corn was even better than the first, although this version was a bit more challenging in a Tweet: “Caramelized corn: 1pc dcd bacon render. 3 slcd shallots+1C slcd taters bacon fat+1T butter. +kernels 4 ears+1 1/2t dr thyme+3/4t sugar +s&p.”
In case that was a bit too confusing, here’s the full recipe:
Caramelized Corn, serves 4 (adapted from Martha Stewart via Twitter)
1 piece bacon, diced
1 tablespoon unsalted butter
3 shallots, thinly sliced
1 cup sliced fingerling potatoes
Kernels from 4 ears of corn
1 1/2 teaspoon dried thyme
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Heat a large saute pan over medium heat. Add the bacon and cook, stirring often, until the bacon becomes crisp, about 5 minutes. Remove the bacon from the pan using a slotted spoon and set of a paper towel; keep the bacon fat in the pan.
Add the butter and once it has melted stir in the sliced shallots and potatoes. Cook over medium heat for 10 minutes or until the shallots are caramelized and the potatoes are slightly brown and fork tender.
Stir in the corn kernels and season with thyme, sugar, salt and pepper. Decrease the heat to medium and cook until the corn is tender, about 5 to 8 minutes. Serve warm with fish, chicken or steak.