Hearth Roasted Corn

Try something new at your next summer party! This refreshing dish is perfect for your friends and family.

Hearth Roasted Corn with Tomato Emulsion, Hazelnuts and Arugula

Serves 8

• 4 large ripe tomatoes
  
• 2 cloves garlic
  
• 4 tablespoons good olive oil
  
• 2 sprigs fresh thyme
  
• Salt and pepper
  
• 2 cups cream
  
• 2 egg yolks
  
• 2 Tablespoons dry white wine
  
• ¼ pound of butter
  
• Juice of half a lemon

Cut the tomatoes in half, place on a baking tray, cut side up. Season with salt pepper, olive oil and shaved garlic. Roast in a 300 degree oven for 30-45 minutes until the tomatoes are bubbly and soft.

• Transfer the tomatoes to a sauce pot, add cream and simmer for 10-15 minutes.
  

Blend the tomatoes and cream until smooth, season to taste.

Melt the butter in a small sauce pot.

Place a medium sized metal bowl over a pot of simmering water. Put the egg yolks and the wine in the bowl. Whisk tem together until the yolks start to thicken. Slowly drizzle in the melted butter, stopping every so often until the butter is emulsified into the yolks. Season the emulsion add finish with lemon juice.

Slowly fold the tomato cream into the emulsion. Once completely incorporated, pour the mixture into an isi container, charge with 2 N2O charges. Shake vigorously, then allow to rest for 15 minutes before use.

Cassidee Dabney
Executive Chef of the Barn