This week in our recording nook, we’re joined by Mike Koch and Pablo Solanet of FireFly Farms Creamery and Vincent Mathieu of Fresh Baguette, two local artisan foodmakers who are producing some of the finest cheese and bread this side of the Potomac. Mike, Pablo and Vincent tell us about how they found their crafts, and we discuss how we connect with our food beyond just eating it. And, as always, don’t miss our can-do recipe that you can make with the bread and cheese sold by our podcast guests: Spicy Corn and Fresh Ricotta Bruschetta!
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Episode 5 “Can Do” Recipe: Spicy Corn and Fresh Ricotta Bruschetta
Ingredients
6 ears of fresh corn kernels
1 jalapeno, seeds and pulp removed, chopped finely
Extra virgin olive oil
Squeeze of half a large lime
Pinch of vanilla sugar
Generous pinch of red pepper flakes
Freshly ground white and black peppercorns
Maldon sea salt flakes
Ciabatta, sliced, toasted or almost stale
Extra virgin olive oil
Fresh Ricotta
Fresh Baby Basil leaves
Cut corn kernels off the cobs over a large glass bowl in a deep sink.
Add the minced jalapeno, ground peppercorns, lime juice, a generous drizzle of olive oil and Maldon Sea Salt Flakes. Toss gently to combine and set aside for an hour or so… long enough for flavors to meld.
Test for seasoning. Add red pepper flakes, vanilla sugar and more ground peppercorns and sea salt flakes to balance flavors.
To serve, drizzle Ciabatta slices with extra virgin olive oil. Smear with fresh ricotta, top with corn mixture, garnish with baby basil leaves and serve. Enjoy!
Special thank you to this week’s sponsor: Capital Wine School
The Capital Wine School is one of the premier wine schools in the country. Located across the street from the Friendship Heights Metro Center on the red line here in DC, we offer courses and tasting classes for the beginner, intermediate, advanced, and professional student. For more information, visit us at Capitalwineschool.com.
