Saturday, August 13, 2016

Fresh Corn Bisque

 
With kids back in school and the end of summer quickly approaching and I wanted to make sure I had enough of the deliciously sweet corn of the season to last me through the winter so I decided to try a few new recipes. This was the first time I had ever made corn bisque and I must admit, it is freaking amazing!!!

Fresh Corn Bisque
as adapted from The Cafe Sucre Farine

8 ears sweet corn, kernels removed from cobs
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 medium shallot, peeled and coarsely chopped
½ medium sweet onion, peeled and coarsely chopped
8 cups low sodium chicken broth
1 large russet potato, peeled and coarsely chopped
1 teaspoon sea salt
freshly ground black pepper
1 Tbsp pesto, combined with 1 Tbsp extra virgin olive oil

Remove corn from the cob with a sharp knife, then use a dinner knife to scrape out the milk for even more flavor!
 
Melt butter over medium heat in a large Dutch oven or soup pot. Add oil, chopped shallot, and onion, and cook until soft and transparent, 4-5 minutes.Add chicken broth, corn, and potato. Bring to a boil, then reduce to a simmer and cook for for 15 minutes until potato is very tender. Remove cobs, add corn and return to a simmer. Cook for another 2 minutes.

Allow soup to cool slightly, then purée in batches in a blender or food processor until smooth. Place a fine sieve over a medium-size bowl and strain, pressing on solids with the back of a spoon. Discard solids.
 
Return soup to pot, add salt and a generous grind of black pepper. Rewarm over medium heat. Serve in bowls garnished with fresh corn and drizzled with pesto oil.

Cook's Notes:
Be sure to let the soup cool for 5-10 minutes before blending. Blending the mixture while very hot can actually force the lid off of the blender container due to the expansion of the steam, causing a huge mess. It also helps to start on low and progressively increase the blender speed. Blend in batches, filling the container about half full. Removing the center insert on the top of the blender (cover the opening with a folded kitchen towel) will also help prevent a mess.
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Tuesday, August 9, 2016

Sea Scallop and Lobster Fettucine



Sea Scallop and Lobster Fettucine
as adapted from A Great American Cook by Jonathan Waxman

1 lb. sea scallops
2 lobster tails
1 shallot
1 lemon
4 fresh springs parsley
1 cup sherry
2/3 cup Half & Half
Small box of baby bellas
1 tablespoon olive oil, plus one more for the scallops
Kosher salt 
Freshly ground black pepper
Fresh fettucine

Bring a large pot of salted water to a boil.  Remove the meat from the lobster tails and set aside.  Clean the scallops by removing the tough muscle from the side of each one; reserve the muscles.  Slice the shallot or onion.  Juice the lemon and set the juice aside.  Place the scallop muscles, shallot or onion, parsley, and sherry in a small saucepan and bring to a simmer over medium heat.  Lower the heat and let simmer gently for 10 minutes.

Strain the liquid, return it to the saucepan, and boil to reduce to 1/4 cup.  Add the Half & Half and simmer for 5 minutes, or until thickened.  Remove from the heat.

Rub the scallops with olive oil and season with salt and pepper on both sides.  Heat the tablespoon of olive oil in a large heavy skillet.  Add the scallops in a single layer and cook for 3 minutes on each side, or until golden brown.  Remove the scallops to a plate and set aside, loosely cover to keep warm.  Add the lobster tails to the skillet and cook for 3 minutes on each side or until done.  Remove from the skillet and cut into bite size pieces; set aside.  Saute the mushrooms and then pour the cream sauce into the skillet and keep warm over very low heat.
  
Drop the pasta into the boiling water and boil for 2 minutes, or until just tender.  Drain and add to the sauce in the skillet, along with the juices from the scallop and lobster plates.  Season with the lemon juice and salt and pepper, and toss the pasta with the sauce and the lobster.
Transfer the pasta to a hot platter, decorate with the scallops and serve immediately.
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