Pan-Fry

Creamy corn, mushroom and cherry tomatoes cooked in a tagine

by:
July 30, 2011
4
4 Ratings
Creamy corn, mushroom and cherry tomatoes cooked in a tagine
  • Serves 4
Author Notes

Wanting to create a savory side dish for a simple grilled salmon, I came up with this recipe. The vegetables taste really fresh, while the goat cheese melts into a creamy smooth sauce. I had considered adding anchovies or pancetta for added flavor, but do not think you need anything else. This is an easy way to let the vegetables simmer with fresh herbs while you can prepare other parts of the meal. The resulting comfort dish is warm, creamy, fresh and fragrant. —Sagegreen

What You'll Need
Ingredients
  • 1 cup fresh corn cut off the cob (@ 2 smallish ears)
  • 1/2 cup sliced fresh shitake mushrooms
  • 1/2 cup halved cherry tomatoes
  • 4 finely minced shallot bulbs
  • pinch of sea salt
  • 1 small sage leaf
  • a few fresh thyme leaves
  • @3 tablespoons virgin olive oil
  • 1 ounce dry Vermouth
  • juice from half a lemon, Meyer if possible
  • 3 ounces plain goat cheese
  • pinch of smoked paprika
  • pinch of crushed black and pink peppercorns
  • handful of chopped Italian parsley, divided
  • chiffonade of fresh basil
  • grains of paradise, optional
Directions
  1. Follow the manufacturer's directions for your tagine. Preheat the oven to 375 (if your tagine can handle that temperature; it might be 350 for some). After cutting off a cup of corn from the cob, place in a bowl. Using the back of your knife "milk" out the cob for the cream and add that to the bowl. Mix in the mushrooms, tomatoes and shallots. Sprinkle with salt and let rest for 10 minutes.
  2. Pan fry the sage leaf and thyme leaves for about a minute. Then stir them in with the vegetables. After the vegetables have rested, coat them with the olive oil. Add half the fresh chopped parsley. Splash in the Vermouth and lemon. Spoon into the tagine. Top with the crumpled goat cheese smoked paprika, and crushed peppercorns. Cover the tagine and bake until the tomatoes are soft when poked. For a small 8" tagine that will be about an hour; for a larger 10.5" tagine that will be about 30 minutes. If you don't have a tangine, a covered, vented casserole will also take about 30 minutes (but it will not be as fresh and fragrant). Stir, mixing the up goat cheese with the juices to create a creamy sauce coating the vegetables. Fish out the sage leaf. Garnish with the fresh parsley and basil, season with salt and pepper if needed, and serve warm. If you want some added spice interest, grind some grains of paradise on top.
Tags:
Contest Entries

See what other Food52ers are saying.

  • aargersi
    aargersi
  • checker
    checker
  • Lizthechef
    Lizthechef
  • sexyLAMBCHOPx
    sexyLAMBCHOPx
  • Sagegreen
    Sagegreen

Popular on Food52

9 Reviews

Peter
Peter August 15, 2014
Hi Sage Green,

I've just gotten this exact tagine from Williams Sonoma and wanted to see if you had any tips on using it. The last thing I want to do is crack this beautiful piece of art!
 
aargersi
aargersi August 2, 2011
LOVE my tagine - I think your recipe needs to go into it soon!!! It looks so good!
 
Sagegreen
Sagegreen August 4, 2011
Thanks, aa!
 
checker
checker August 1, 2011
I'm a ceramics artist (by hobby, not profession) and I have been making tagines in the studio lately, hence, I am on a mission to find tagine recipes. This is a neat, summery way to use my new clay obsession. Well done! (And how much do I wish I could paint well enough to give my pieces such an amazing design. It's a beautiful tagine.)
 
Sagegreen
Sagegreen August 4, 2011
That you are a ceramics artist is so neat! Thanks, checker.
 
Lizthechef
Lizthechef July 31, 2011
Love the recipe and covet your tagine!
 
Sagegreen
Sagegreen July 31, 2011
Thanks, Liz. I made pierino's Big Zombie chicken recipe first! Then I started some experiments. Such fun. My tagines remind me a bit of my old romertopf!
 
sexyLAMBCHOPx
sexyLAMBCHOPx July 30, 2011
nice recipe, original...
 
Sagegreen
Sagegreen July 31, 2011
Thanks, sLx!