SEATTLE — CORN BECHAMEL:

• 3 ears corn-grated
• 1 each shallot-minced
• 2 large cloves garlic-chopped
• 2Tbsp butter
• 3 Tbsp flour
• 1/2 cup cream
• 1 Tbsp Yuzu juice

Start by peeling husks off corn.  Taking the cob and grating the kernels away.   In a sauce pot start by melting butter and sweating the shallots and garlic until translucent.  Add the corn and sauté until most of liquid reduces.  Fold in flour.  Slowly whisk in cream by adding in three different parts to avoid any lumps.  Finish the bechamel by flavoring with yuzu juice and salt. Place the filling in a pastry bag and chill.

BLACK GARLIC AIOLI

• 10 cloves Black Garlic
• 2 tsp pickled ginger
• 2 tsp pickled ginger vinegar
• 3 each white stalks of Scallion
• 1 tsp Dijon mustard
• 2 egg yolks
• 1 cup Grapeseed oil
• ¼ cup chili oil

Place black garlic, pickled ginger, ginger vinegar, scallion, Dijon and egg yolk in blender.  Once homogenized slowly drizzle in grapeseed oil and chili oil to create an emulsification.  Adjust seasoning with salt and finely ground white pepper if needed. Place emulsification in squeeze bottle.

WHITE BEAN PUREE

• 12 ounces cooked white navy beans
• 6 ounces cooked garbanzo bean
• 2 ounces extra virgin olive oil
• 1 Tbsp tahini paste
• 2 tsp lemon juice
• 1 clove garlic

Start by adding white beans and garbanzos in food processor.  Add tahini paste, garlic, lemon juice.  Blend till smooth.  Slowly drizzle in olive oil and adjust seasoning with salt. Place aside.

ASSEMBLING THE DISH

• Squash blossom
• Tempura batter
• White bean puree
• Arugula
• Extra Virgin Olive Oil
• Sea Salt
• Dill
• Tarragon
• Black Garlic Aioli

Arugula and other blossoms

• Take one Squash blossom and remove the pistil in the center of the flower.  Fill with a tablespoon or so with the corn filling in each blossom.  Gently fold petals over to encase the filling.
• Prepare the tempura batter according to instructions.  Dip the squash blossoms in the batter. 
• Fry in oil at approximately 350-360 degrees Fahrenheit. Fry until the batter is crisp.  Batter may not turn brown. Place on a towel to absorb excess oil. Once out of the oil, season the blossoms with salt.

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• To present the dish. Start with a well of the white bean puree.
• Gently toss arugula leaves with olive oil and sea salt.  Arrange neatly on the plate. Arrange the dill and tarragon leaves around with the arugula.
• Place the blossom in the middle of the dish.
• Garnish with the Black Garlic Aioli as you wish
• Finish with arugula blossom and flowers

Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.