This month's makeover theme was finding inspiration at the Farmer's Market. Easy enough for me, as I spend many of my weekends at them.
Please support your local producers. I am not gonna preach here because I have done it plenty in the past. If you'd like to read any of my work on Blogcritics click on the following links.
This weekend Laz found some...
Florida Sweet Corn
Peas & Mint - which became minted mushy peas
- 8 ears Florida sweet corn
- 1 yellow onion - peeled & slice thin on mandoline
- 3 garlic cloves - peeled & sliced
- 2 sprigs thyme
- 8 cups water
- 1 tbs whole coriander seeds
- 2 - 4 inch pieces of Parmigiano Reggiano rinds
- Using a sharp chef's knife, cut the kernels off the cobs. Reserve kernels for the soup.
- In a stockpot, combine all ingredients. Bring to the boil. Reduce to simmer. Simmer for 75 minutes.
- Strain through a fine mesh strainer. You should have 4 cups stock.
- corn oil
- 1 large Spanish onion - Peeled & sliced thin on mandoline
- coarse sea salt
- cane sugar
- corn kernels - reserved from cobbs
- 4 cups corn stock
- 1 oz fresh dill - tied with butchers string
- 1 tsp lemongrass puree
- 3 tbs unsalted butter - ice cold straight from fridge
- In a stockpot, heat 4 tbs corn oil, over medium heat. Add the onions. Season the onions with a generous pinch of sea salt and cane sugar. Cook the onions, stirring often to avoid BURNING, for 1 hour. The goal is to create deep, rich, caramel flavor. Keep with it. Makes a huge difference in the final product.
- Add the corn, corn stock, dill, and lemongrass puree. Simmer for 1 hour. I like to allow the stock to reduce and concentrate.
- Take off the heat. Using an immersion blender, puree the soup until smooth.
- Strain through a fine mesh strainer into a clean pot.
- Put back on the heat. Check for seasoning.
- Whisk in the ice cold butter, very quickly, and vigorously.
- Serve immediately.
Minted Mushy Peas
- 3 cups peas - shelled
- 1 cup mint leaves
- 1 tbs pancetta fat - reserved from cooked pancetta
- sea salt
- black pepper
- 1 tbs champagne vinegar
- caramelized pancetta
- In a stockpot, bring salted water and the mint leaves to the boil.
- Add the peas. Cover with lid. Cook for 4 minutes.
- Using a spider strainer remove the peas and mint. Transfer to the food processor.
- Add the vinegar and pancetta fat. Pulse to a rough puree. Add a bit of the cooking water if needed to adjust consistency.
- Season with sea salt and black pepper
Bring the dish to your guest like this...
Minted Mushy Peas & Caramelized Pancetta
Then pour the soup at the table...
That's it for now...till we exchange a few words again...Peace!