I want to make succotash from fresh sweetcorn and fresh gourganes (broad or fava beans) in the Jean-Talon market here, as a summery main dish, not a side dish. Any ideas on making it special? Needn't be vegetarian.
I could happily eat that as a main dish, as is. Maybe with sliced, dead-ripe tomatoes on the side with a dollop of herbed goat's cheese. If you must gild the lily, perhaps crumble a little crispy bacon or proscuitto (or whatever special Canadian counterpart you have) over the top of the succotash.
I wouldn't even cook the corn. But I did see a recipe recently that called for "charred" corn. Dry sauteed in a pan just for seconds until lightly browned. Might work in your dish.
Sounds great, I wouldn't add a thing. I would steam the vegetables - they keep the great fresh colour and flavour really well that way.
Maybe a bit of onion and chopped red pepper (good for color, too). And definitely good bacon.
I'll have to check my magazines, but one this month (either Bon Appetit, Gourmet or Food & Wine - I think it's the latter) has a recipe for a wonderful succotash that adds bacon, okra and more to the corn and beans. If that sounds good, I'll look for it tonight.
I finally got around to making this, and it was in Food and Wine after all. It was awesome! Brown chopped bacon, then add chopped onion and saute. Then, add sliced okra and saute. Throw in chopped, seeded and skinned tomatoes, raw corn (cut from cob), peas, and a bit of water. Cook for just a few moments, stir in salt, pepper, and chiffonaded basil. You could definitely add your beans. It was delightful, and the bacon (I used two slices) was just enough to make it flavorful and meaty but not overwhelm the flavor of the other veggies.
Grilled shrimp comes to mind - I think that would be a nice addition. Another idea would be to lay down an oniony cream sauce, then put the succotash on top of that (not mixed together), and top it with pan-fried oysters. Yum!
Several years later, and at the tail end of supper, I made another, with corn, edamame - MacKellar's frozen from Ontario; very good http://mackellarfarms.ca/, organic yellow zucchini - the flattened kind and the normal long kind, a gift from a friend's garden, cubed fresh pelati, oregano from my balcony, and a small Espelette pepper - a subtle warmth, not fiery heat.
Of course I have far too much, but it can be shared or frozen. I didn't add any meat or fish, as at least one vegetarian friend will be eating it, but indeed it is good with little chunks of the ends of prosciutto, and certainly with shrimp.
I don't steam it though, I do sauté everything in a bit of olive oil; yes I know that isn't Amerindian but I don't have access to fats that might have been used. But then, neither is edamame, it is an Old World bean. I did make sure the Three Sisters were involved.
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...