Here is a recipe I made using corn from our garden, along with kale and eggplant.  I was thinking of making some Indian food but didn't want to make a traditional dish.  It is always tough thinking of something to make especially when you have people coming over that could be very picky eaters.  I know everyone deals with this problem.  The other thing for me too is we have so much growing in our garden right now that it is almost too hard to concentrate and narrow my thoughts down into one dish.   This recipe is a using ingredients from the garden and mixing them with Indian flavors.

4 5 oz pieces of beef tenderloin

4 tbsp of dried tandoori spice

2 tbsp of cumin seed

3 tbsp of coriander seed

2 tbsp of butter

1 tbsp of olive oil

Fluer de sel

2 Japanese eggplant

2 tbsp of ground cumin

2 tbsp of olive oil

Corn Sauce

6 ears of corn juiced ( 1 cup of juice if you have a little more it is fine)

1 tbsp of curry powder

pinch of turmeric

pinch of cayenne

1 tbsp of sugar (optional)

1 tsp of salt

salt to taste

1 bunch of kale

2 cups of oil for frying

1 cup of english peas  blanched with a little crunch to them

6 shallots julienned

1 garlic clove

1 tbsp of butter

2 tbsp of olive oil

Preheat oven to 400 degrees

For the Beef,

Set your Sous vide machine to 140 degrees with a water bath.  Meanwhile take all your spices for fillet and place them in a coffee grinder.  Pulse for about 30 seconds.  You don't want your spices to be powder, you want them still a little coarse with the cumin and coriander seeds.  Drizzle your steaks with olive oil and season them with the spice mixture on both sides.  Then place them in your vacuum bag and add the butter.  Seal the bag air tight and place in your sous vide machine.  Cook for 30 minutes and then take out and rest.

For the eggplant

Cut the eggplant in half lengthwise and drizzle with olive oil, salt, pepper, and ground cumin.  Place on a sheet pan and roast in the oven for 20 minutes or until tender

For the Kale

In a small pot add the oil and bring to 350 degrees.  Place the kale in the fryer and immediately place a lid on the fryer for 30 seconds.  The water from the kale with splatter all over if you do not cover it.  Take the lid off and flip the kale over.  Fry for another few seconds and then strain out.  Immediately season with salt.  If you don't want to fry the kale you can easily bake them for crispy chips and achieve the same result.

For the corn sauce,

Place the corn juice in a small pot and add all of the rest of the ingredients.  Place the pot on medium low heat and stir constantly for about 5 to 10 minutes or until the corn juice starts to thicken up.  The salt brings out the sugars in the corn juice and helps thicken the juice.  If you are using super sweet corn you don't need to add sugar to this, the corn will be plenty sweet on its own.  Once the juice thickens to a sauce consistency take it off the heat and adjust the seasoning if needed.  Keep warm and set aside.

For the peas,

In a small saute pan add butter, olive oil, and shallots.  Cook for 4 minutes  and then add the garlic.  Cook for another few minutes until the onions start to really caramelize and then add the blanched peas.  Saute the peas just until there is just a slight pop or crunch to them.  You don't want to over cook fresh peas.  Once they are done season with salt and pepper and set aside.

To finish, take the fillet out of the bags and season with salt.  In a hot saute pan with a little olive oil sear both sides of the fillet just to brown them (you don't want to cook them that long because they are cooked)  Take the fillets out of the pan and allow to rest for a few minutes.  Meanwhile spoon a little corn curry sauce down on the plate.  Add your english peas and shallot mixture.  Then add a few pieces of your roasted eggplant.  Slice the fillet and place on top of the peas.  Finish with the fried kale, fluer de sel and serve!