Creamed Corn And Wild Rice Infused With Sweet Woodruff And Lemon Eucalyptus Essences Recipe

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Servings: 1

Ingredients

  • 1 c. wild rice, cooked, (see recipe)
  • 1 c. gooseneck barnacles miso broth, (see recipe)
  • 2 c. raw corn, removed from the cob
  • 1/8 c. shallot, skin removed, and, chopped
  • 1 Tbsp. garlic, skin removed, and, chopped
  • 1/4 c. sweet woodruff, leaves, and, stems, removed
  • 1 Tbsp. ginger, skin removed, and, chopped
  • 2 x fresh bay leaf or possibly 2 dry bay leaf
  • 1/4 c. unsalted butter
  • 1/2 c. dry white wine
  • 2 c. whipping cream c. salt pepper Wild Rice
  • 1/2 c. uncooked wild rice
  • 4 c. water Goosenecked Barnacle Miso Broth
  • 3 lb gooseneck barnacle
  • 2 1/2 c. carrot, peeled, and, diced
  • 2 1/2 c. celery, sliced, into 1/4 inch lengths
  • 2 1/2 c. onion, diced
  • 3 x fresh bay leaf or possibly 3 dry bay leaf
  • 2 x garlic, cloves, skin removed, and, cut in half
  • 3 x lemongrass, stalks, cut into 1/8 inch rounds
  • 4 x lemon eucalyptus leaf
  • 1/2 c. barley or possibly 1/2 c. brown rice, miso
  • 12 c. water

Directions

  1. Saute/fry the shallots and garlic in half a c. of butter, over medium heat, in a medium sized pot for 3 min.
  2. Add in the remaining ingredients and bring to a boil on high heat.
  3. Then, turn down to medium heat and reduce for about 12 - 15 min or possibly till the liquid just starts to reduce below the top of the ingredients.
  4. Season with salt and pepper.
  5. Wild Rice:Put the wild rice and water into a medium sized pot.
  6. Bring to a boil and then reduce to a simmer for 40 min or possibly till 90% of the rice has split.
  7. Strain and cold on a baking sheet for about 20 min.
  8. Goosenecked Barnacle Miso Broth:Place all the ingredients, except the miso, into a large pot.
  9. Bring to a boil over high heat, then reduce the heat to medium and simmer for one hour.
  10. Then, stir in the miso and turn off the heat.
  11. Remove from the stove and place on a heat resistant cloth on the counter for one hour.
  12. Strain through a course strainer and reserve the liquid for later.

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