DigitalCookbook_StatehoodMedia_Nov2017

SIDES //
FOR FERMENTED CORN
Cut corn from the cob, mix with chili flakes
and shallots and place in a small jar.
Heat whey salt until the salt dissolves. Pour the
liquid over the corn, making sure the corn is
completely covered. Put a lid on the jar, turn
upside down and mix so that any air pockets
have been removed. Take the lid off and replace
with cheesecloth, using a rubber band to
secure the cheesecloth. Place in a moderately
warm place away from the sun for 1 to 2 days.
The warmer it is, the faster it will ferment.
Taste occasionally and place a lid on top and
refrigerate once it reaches your desired level
of sourness.
ASSEMBLY
Turn on the grill, then gather and prep your
ingredients. Butter the bread and place it on the
grill butter side down. Lightly coat the peach in
olive oil and place face-down on the grill. While
grilled items are cooking, place corn and onion
in a mixing bowl.
When the grilled items are good and marked,
remove from the grill. Cut the peach into bitesize
pieces and add it to the mixing bowl. Add
arugula and season with salt and black pepper.
Toss ingredients together, then add enough olive
oil to coat. Add apple cider vinegar to taste.
Spread ricotta onto the grilled bread, season with
flake salt and black pepper. Drizzle with honey.
STATEHOOD MEDIA // RECIPES & COCKTAILS FROM THE PNW
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