Don’t you just love buying your fresh produce directly from a fresh food market? I really enjoy going to our local market early in the mornings. The sights and smells of the fresh produce and being in the midst of the hustle and bustle of everyday life at the market, is a rewarding experience in itself.
The Al Mawaleh Fresh Food Market is open daily from 5 am to 5 pm, except on Fridays when they close between 12 and 1pm. Why don’t you go and see for yourself, you might be pleasantly surprised and strike a few bargains too!
Last Monday, I found some lovely fresh local corn on the cob, perfect for a new recipe I want to try: Char-grilled Corn with Brown Butter.
Brown Butter you ask? The French calls this beurre noisette (burnt butter). It is a way of cooking butter long enough to turn the milk solids brown while at the same time any water present in the butter evaporates. Often described as tasting nutty, it has a deeper, richer, more intense flavor than melted or clarified butter. Brown butter is traditionally served with fish, but it makes a delicious topping for any kind of grilled vegetables or other savory and even sweet dishes (for sweet dishes use unsalted butter).
Making Burnt Butter
- Cut the unsalted or salted butter (for savoury dishes) into small, evenly-sized pieces and place it in a frying pan. I recommend to use a light-coloured pan in order to see how the butter changes colour as it cooks.
- The temperature can vary from high to medium; either way, the butter will go from melted to brown in a few minutes. High heat will brown the butter very quickly, but do keep a close eye on it, the milk solids could sink to the bottom of the pan and burn before you know it. Until you are familiar with the process, I recommend to use moderate heat to slow things down so you can keep an eye on the process.
- Stir the pan constantly, until the butter becomes a light brownish color as the milk solids toast in the hot fat. Remove the pan from the heat because the butter will continue to cook with just the heat from the pan. Notice the change in color — it should be nut-brown and have a toasty nutty aroma. Pour the brown butter into a separate bowl to stop it from cooking any further.
- Lightly browned butter goes well with vegetables.
- Medium browned butter is the best for pasta and fish dishes, in baked goods and frosting.
- Dark (but not blackened) butter is used in some traditional french dishes; it’s called black butter, or beurre noir.
- When brown butter is made into a savory sauce, you can add herbs and/or garlic to further enhance the flavor.
Char-grilled Corn with Brown Butter and Parmesan
Corn on the cob with brown butter (beurre noisette) makes the perfect accompaniment to fish, chicken and meat dishes, or serve it as vegetarian main with a large salad. Slightly charring the corn adds a lovely smoky flavor.
Prep time: 15 min Cook time: 15 min Total time: 30 min Serves: 4
- 4 Yellow corn
- 4 Tablespoons of brown butter
- Salt and pepper for seasoning
- 200 gr Grated Parmesan cheese.
- Preheat a char-grill pan over high heat. Cook the corncobs for 8 minutes, turning, or until charred and just cooked.
- Once the corn is cooked, drizzle with brown butter and sprinkle with parmesan cheese. Season to taste. Serve warm.