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
fresh corn cut off the cob (@ 2 smallish ears)
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.
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.