Trio of Grains with Sweet Corn Coulis
Yield
6 servingsPrep
60 minCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| couscous | |||
| 1 | cup |
couscous
cooked |
|
| 1 ½ | tablespoons |
cucumbers
finely diced |
|
| 1 ½ | tablespoons |
pine nuts
roasted |
|
| 1 ½ | tablespoons |
mint leaves
fresh, |
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
tomato concasse
|
* |
| 1 | tablespoon |
olive oil
herb infused |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Basmati rice | |||
| 1 | cup |
basmati rice
cooked |
|
| 2 | tablespoons |
spinach
and sauteed |
|
| 2 | tablespoons |
tomato paste
|
|
| 1 ½ | tablespoons |
zucchini
and, finely diced |
|
| 1x | Salt |
salt and black pepper
to taste |
*
|
| quinoa | |||
| 1 | cup |
quinoa
cooked |
|
| 2 | tablespoons |
mushrooms, shiitake
finely, sliced and sauteed |
|
| 2 | tablespoons |
mushrooms, shiitake
duxelles (see note) |
|
| 1 | tablespoon |
sweet red bell peppers
roasted and, finely chopped |
|
| 1 ½ | teaspoons |
tarragon leaves
fresh, finely, chopped |
|
| 1 ½ | teaspoons |
hazelnut oil
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| Sweet corn coulis | |||
| 6 | Ears |
corn
in husks |
*
|
| 1 | tablespoon |
water
(up to double amount) |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| garnishes | |||
| 1 | x |
sage leaves
fried |
*
|
| 1 | pinch |
zucchini
finely julienned, lightly fried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| couscous | |||
| 237 | ml |
couscous
cooked |
|
| 23 | ml |
cucumbers
finely diced |
|
| 23 | ml |
pine nuts
roasted |
|
| 23 | ml |
mint leaves
fresh, |
|
| 23 | ml |
lemon juice
|
|
| 3E+1 | ml |
tomato concasse
|
* |
| 15 | ml |
olive oil
herb infused |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Basmati rice | |||
| 237 | ml |
basmati rice
cooked |
|
| 3E+1 | ml |
spinach
and sauteed |
|
| 3E+1 | ml |
tomato paste
|
|
| 23 | ml |
zucchini
and, finely diced |
|
|
salt and black pepper
to taste |
*
|
||
| quinoa | |||
| 237 | ml |
quinoa
cooked |
|
| 3E+1 | ml |
mushrooms, shiitake
finely, sliced and sauteed |
|
| 3E+1 | ml |
mushrooms, shiitake
duxelles (see note) |
|
| 15 | ml |
sweet red bell peppers
roasted and, finely chopped |
|
| 7.5 | ml |
tarragon leaves
fresh, finely, chopped |
|
| 7.5 | ml |
hazelnut oil
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| Sweet corn coulis | |||
| 6 | Ears |
corn
in husks |
*
|
| 15 | ml |
water
(up to double amount) |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| garnishes | |||
| 1 | x |
sage leaves
fried |
*
|
| 1 | pinch |
zucchini
finely julienned, lightly fried |
*
|
Directions
Each of the three grain combinations can be formed using timbales or other molds, or by the quenelle method using two large tablespoons.
COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double boiler until warmed through.
Pack mixture into 6 small timbale molds (or scoop mixture in a tablespoon, round a second tablespoon over the mixture and press spoons together).
Unmold mixture and set aside.
Repeat procedure with basmati rice ingredients; set aside.
Repeat with quinoa ingredients; set aside.
COULIS: Grill, broil or roast corn in their husks for 10 to 12 minutes, until corn is cooked.
Discard husks and remove kernels from cobs.
In a food processor blend kernels with enough water to produce a sauce.
Pass mixture through a fine strainer, and season the liquid with salt and pepper.
TO SERVE: Pour coulis on 6 plates and place one serving of each grain on each plate.
Garnish couscous with fried sage leaves; garnish basmati rice with fried zucchini.
NOTES: To make tomato concasse, peel, seed and dice tomatoes and toss with olive oil, salt and pepper.
To make shiitake duxelles, finely mince mushrooms and sauté in oil with a pinch of minced shallot or onion.
To fry sage leaves and zucchini for the garnishes, heat ¾ inch of oil in a pan to 350℉ (180℃) (a drop of water should ripple and pop on surface of the oil); fry sage leaves for 1 minute, remove to a paper towel and drain.
Repeat with finely julienned zucchini, frying just until golden
