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2 T. basil, chiffonaded (sliced into long thin strips)
2 T. diced sun-dried tomato
Bring the stock just to a boil and leave simmering in a pot on the stove.
Saute the onion in the melted butter until transparent. Pour in barley and stir for two minutes, until well coated with the butter and onions. Pour one-half cup of the stock into the pot and stir constantly until it has nearly all been absorbed; add one-half cup at a time as needed. The barley mixture will become creamy as it is stirred.
When the barley is cooked and all the stock absorbed, add the com, cream, basil and sun-dried tomato and stir well.
Silver Queen Corn Saute
Patrick O’Connell
The Inn at Little Washington
6 ears of com (approximately 5-6 cups)
1 red bell pepper, finely diced
1 green pepper, finely diced
4 strips bacon, diced
1 1/2 T. chopped fresh cilantro
1 T. balsamic vinegar
1 T. sugar
Salt and freshly ground black pepper to taste,
Shuck the corn, brushing off ail “silk.” Strip com kernels off the ears of com with a sharp knife.
In a 2-quart saucepan, blanch the diced bacon quickly in boiling water for one minute. Drain and dry on a paper towel and discard the water. Place the bacon in a saute pan and saute until crisp and brown. Using a slotted spoon, remove the bacon and pour off half of the fat in the pan (discard or save for another use).
Add peppers to saute pan and sweat about 2 minutes. Add corn and saute for 3 to 4 minutes over medium heat. Add the sugar, balsamic vinegar, salt and fresh ground pep
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