Sunday, September 14, 2008

Tomato beet salad, sweet corn bisque, spicy corn cake


During my last ceramics class, I started signing my pots with drawings of rabbits. This one was on the bottom of a summer soup terrine--not sure why he looks so sad.

Jeremy has slowly been shifting to a pro-beet stance. He still prefers the younger roots because they are more tender and taste less dirt-like. Here we grilled them in butter, salt and pepper and tossed them in a salad.
Below is a sweet corn chowder with tofu. The corn cake was a disaster--gooey, soft and unpleasant. I'll spare you the recipe.
3 c whole milk
3 ears fresh corn, cut from the cobs, cobs broken in half and reserved
2 T butter
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
3-4 cloves garlic, minced
2 c water
2 sprigs thyme
2 springs rosemary (we used sage)
1 bay leaf
pepper
Bring milk and corncobs to a boil in a heavy pot. Remove from heat, cover and let steep while sauteeing vegetables. Melt butter in a saucepan over medium. Add onion and sprinkle with salt. Saute about 5 minutes, but don't let the onion brown. Add corn kernels, carrot, celery and garlic. Cook until soft, about ten minutes. Add water, herbs and milk with corncobs. Bring to a boil. Partially cover and reduce to low, simmering 20 minutes. Remove corncobs, herb sprigs and bay leaf. Puree soup in batches in food processor or blender. Strain into a bowl (very important--it's quite stringy). Season with salt and pepper to taste. You can also garnish with creme fraiche, scallions or additional corn.

1 comment:

Lovlie said...

This soup sounds great! I love soups with corn!