Georgia Magazine - September 2019 - 56

mixture on corn, saturating the entire cobs.
Sprinkle corn with Parmesan cheese and cilantro (or basil),
turning to coat all sides of corn.
Place corn in aluminum foil or parchment paper and wrap
to cover. Bake for 25 minutes, checking at halfway point. Serve
immediately, garnished with chili powder, sea salt and white
pepper, if desired. Serves 6.

People are excited to be able to make something different, but they are often intimidated by dishes like crème
brûlée. "[In class] we can break down the techniques into
layman's terms and show them how to do it," says Lindy
Singleton, culinary studio chef at Château Élan in Braselton.

CRÈME BRÛLÉE
2
1
4
3
6

cups heavy cream
vanilla bean
egg yolks
ounces granulated sugar
ounces sugar in the raw

Heat oven to 300 degrees. In a heavy-bottomed stainless-steel saucepan, heat cream with vanilla bean over
medium-low heat for 15 minutes, stirring to ensure it does
not burn. Remove from heat and let steep for 15 minutes.
Remove and discard the vanilla bean.
In a mixing bowl, blend egg yolks with granulated sugar until well-incorporated.
Students at
Temper in the egg mixture with
Château Élan Winery
the
cream by stirring 1/2 cup of hot
& Resort learn the steps
cream
into eggs. Slowly stir this
to make crème brûlée.
egg/cream mixture into the
remaining cream. Stirring, cook
over medium heat until slightly thicker. Divide mixture
into 4 (4-ounce) ramekins.
Create a water bath
by placing ramekins in a
baking dish with sides. Add
enough hot water to dish
so the water level reaches
halfway up the sides of the
ramekins. Carefully place
dish in oven and bake until set.
Remove from oven and place ramekins in refrigerator to continue
T
OR
S
setting
and until cool. Note: Once
RE
Y&
R
cooled,
ramekins
can be wrapped tightly
E
WIN
LAN
É
with
plastic
wrap
and
stored up to three or
U
CHÂTEA
four days before finishing and serving.
When ready to serve, sprinkle each ramekin with raw
sugar. Using a culinary blowtorch, torch the sugar until it is
caramelized. Serve immediately. Serves 4.

Georgia Magazine

September 2019

Chef Darin Sehnert chops
ingredients for class. In
several of his classes, he
teaches the basics of
low-country cuisine.

COURTESY DARIN SEHNERT

GEORGIA Cooks

Chef Darin Sehnert of Chef Darin's Kitchen Table in Savannah loves to introduce members of his cooking classes to local
cuisine and regional flavors combined in unusual ways. He also
encourages them to taste as they cook.
"Not tasting is like not looking at a map on a road trip,"
he says.
An unlikely companion to sweet melons, green tomatoes
provide an interesting counterpoint of tartness that helps to
accentuate the melon's sweetness. The slight punch from the
sweet onions adds another layer of flavor.

MELON AND GREEN TOMATO SALAD
Salad
1 cantaloupe, peeled, cut into 1/2-inch chunks
2 cups watermelon, cut into 1/2-inch cubes
1/2 medium Vidalia or other sweet onion, cut in thin strips 1 inch long
3 medium green tomatoes
Dressing
1/3 cup apple cider vinegar
1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon dry ground mustard
1 teaspoon grated onion
1 cup vegetable oil
1-1/2 tablespoons poppy seeds

In a large bowl, combine cantaloupe, watermelon and
onion slices.
Core green tomatoes and cut each into 8 wedges. Cut
each wedge into 3 pieces crosswise and add to the melon in the
bowl.
In a small bowl, combine the cider vinegar, sugar, kosher
salt, dry mustard and grated onion. Whisk to combine so that
the salt and sugar begin to dissolve. Slowly drizzle in vegetable
oil in a thin, steady stream while whisking constantly to emulsify. Add poppy seeds and pour over melon and tomato mixture
in bowl. Toss to coat. Note: Dressing also may be made with an
immersion hand blender. Simply put all dressing ingredients into
a large glass measuring cup and blend until emulsified. Yields
8-12 servings.

Georgia Magazine - September 2019

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