Showing posts with label cream. Show all posts
Showing posts with label cream. Show all posts
Cream of Corn Soup Hot or Cold
Wednesday, May 7, 2014
I hear the corn is rather late this year, and that there is something of a shortage due to it being late to mature, on account of how cool this summer has been. Fortunately, our local fruit markets seem to have plenty of their own, ripe and ready. I note the price seems to have gone up. After having tried to grow it myself (and failing) for the last few years, Im actually okay with that - its still a bargain, compared to how much work it is and how much space it takes up for a relatively small return in edible produce. Not to mention the raccoons. I asked Robert of 100 Mile Produce what he did about raccoons, and he replied, "They eat an acre." And he only has nine acres of corn. Yikes!
Anyway, if you want to make it go a bit further than just chowing down on corn on the cob, this is a good way to do it. I served it cold, but given the weather lately it might have been better hot.
8 to 12 servings
1 hour prep time
12 cobs of corn
3 medium shallots
3 or 4 bay leaves
4 tbsps butter
6 tbsps flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon rubbed savory or basil
2 cups milk or light cream
2 cups corn cooking water
2 teaspoons sweet sherry and/or white wine vinegar
Put a large pot of water on to boil for cooking the corn. Husk the corn. Peel and chop the shallots. When the water boils, cook the corn for 5 to 6 minutes, with the bay leaves added to the cooking water. You will likely need to do it in 2 batches, even with a large pot. Cool the cobs of corn under cold water, and save the cooking water. Cut the corn from the cobs, scraping them to remove all the pulp, and set aside the corn from 2 cobs by itself to be used as a garnish.
Next, in a large heavy-bottomed pot, melt the butter and flour together. Add the shallots, and cook over medium heat, stirring frequently, until the shallots are softened and perhaps slightly browned, and the flour and butter well amalgamated. Add the salt, sugar, and rubbed savory or basil, and slowly stir in the milk or cream, bit by bit, stirring well between each addition to form a smooth sauce. When the milk is all in, add the 2 cups of the corn cooking water, again stirring well to blend. Transfer the bay leaves from the cooking water to the soup. Add about half of the larger portion of corn, and simmer for 10 minutes, stirring constantly, until the soup is thickened. Be sure not to let it boil, or the milk may curdle. Remove the bay leaves.
Purée the soup in a blender - it will certainly take 2 or 3 batches - until very smooth. Return it to the soup pot, and add the remaining half of the larger portion of corn and the sherry or vinegar. Either chill or heat the soup, depending on whether you intend to serve it cold or hot. When you serve it up, sprinkle each bowl with some of the small portion of corn set aside for garnishing.
Last year at this time I made Sautéd Beets & Greens.
Read More..
Anyway, if you want to make it go a bit further than just chowing down on corn on the cob, this is a good way to do it. I served it cold, but given the weather lately it might have been better hot.
8 to 12 servings
1 hour prep time
12 cobs of corn
3 medium shallots
3 or 4 bay leaves
4 tbsps butter
6 tbsps flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon rubbed savory or basil
2 cups milk or light cream
2 cups corn cooking water
2 teaspoons sweet sherry and/or white wine vinegar
Put a large pot of water on to boil for cooking the corn. Husk the corn. Peel and chop the shallots. When the water boils, cook the corn for 5 to 6 minutes, with the bay leaves added to the cooking water. You will likely need to do it in 2 batches, even with a large pot. Cool the cobs of corn under cold water, and save the cooking water. Cut the corn from the cobs, scraping them to remove all the pulp, and set aside the corn from 2 cobs by itself to be used as a garnish.
Next, in a large heavy-bottomed pot, melt the butter and flour together. Add the shallots, and cook over medium heat, stirring frequently, until the shallots are softened and perhaps slightly browned, and the flour and butter well amalgamated. Add the salt, sugar, and rubbed savory or basil, and slowly stir in the milk or cream, bit by bit, stirring well between each addition to form a smooth sauce. When the milk is all in, add the 2 cups of the corn cooking water, again stirring well to blend. Transfer the bay leaves from the cooking water to the soup. Add about half of the larger portion of corn, and simmer for 10 minutes, stirring constantly, until the soup is thickened. Be sure not to let it boil, or the milk may curdle. Remove the bay leaves.
Purée the soup in a blender - it will certainly take 2 or 3 batches - until very smooth. Return it to the soup pot, and add the remaining half of the larger portion of corn and the sherry or vinegar. Either chill or heat the soup, depending on whether you intend to serve it cold or hot. When you serve it up, sprinkle each bowl with some of the small portion of corn set aside for garnishing.
Last year at this time I made Sautéd Beets & Greens.
Watch Cream Cheese Frosting Being Made and Relax
Wednesday, April 2, 2014
As promised, here is the cream cheese frosting recipe that co-starred in our red velvet cupcakes video last week. If you’re a regular cake baker, you may be wondering why a video is even necessary for such a simple frosting? I used to think like that.
When I posted the red velvet recipe on YouTube, and teased the fact that I’d show the frosting in a future video, I was instantly met with a huge wave of panicked comments, all having a similar message; something to the effect of, “When the hell is the frosting video being shown? I want it now. I need it now. Give it to me now!”
So, not wanting an angry mob of people waving pitchforks and unfrosted cupcakes in front of my house, I quickly edited the footage and posted it today. This shows that no matter how simple a recipe or technique is, people just feel better and more relaxed about making it, if they can see it being done first.
Anyway, the next time you whip up a carrot cake, or batch of red velvet cupcakes, I hope you give this ultra-simple and delicious frosting recipe a try. Enjoy!
Ingredients for a cake or 12 cupcakes (plus maybe some leftovers):
*Double recipe if you like a thicker layer of frosting.
*Double recipe if you like a thicker layer of frosting.
1/4 cup soft butter
4 oz room temp cream cheese
1 tsp vanilla
1 3/4 cups powdered sugar (or to your taste - start with a cup and go from there)
CARAMEL CUSTARD with FRESH RASPBERRIES and CREAM
Thursday, March 6, 2014
 |
| A decadent recipe that is oh so satisfying (pictured is the unmolded and plated version)... |
Servings: (4)
Prep: 25 Mins. |
Bake: 60 Mins. |
Cool completely
before serving in refrigerator,
or overnight
1 cup granulated sugar (for caramel)
3 whole eggs; plus 2 egg yolks, slightly beaten
1/4 cup granulated sugar (for custard)
1 teaspoon vanilla extract
Pinch of freshly ground nutmeg
1/8 teaspoon fine-grain kosher salt
2-1/2 cups heavy cream
Garnish:
--Fresh Raspberries
--Freshly whipped cream (for homemade, click here: Sandras Perfect Whipped Cream )
--A dusting of sifted confectioners’ sugar
Preheat oven to 350 degrees.
Heat 1 cup sugar in heavy stainless steel saucepan over low heat, stirring constantly, just until sugar is melted and a light golden brown. Divide sugar syrup amongst 4 ramekins while tilting them to coat the bottom of each.
 |
| Before un-molding and serving in ramekin is another option |
In a medium bowl, whisk eggs with 1/4 cup sugar until light and frothy, and add the vanilla and nutmeg while whisking just to combine. Gradually drizzle in very warm heavy cream. Gently and very slowly pour equal amounts of custard mixture over caramel in ramekins.
Place ramekins in a 13”x9”x2” baking pan, and pour hot tap water into pan so it is half way up the outside of ramekins.
Bake for 60 minutes. Carefully remove ramekins from water with an oven mitt, and cool on wire rack for 30 minutes. Cover and refrigerate until completely cool before serving, or up to 48 hours.
To serve, un-molded, carefully loosen side of custard with knife, and flip over onto decorative dessert dish, shaking gently to loosen custard and let caramel run down sides of custard forming a sauce. Top with each dessert with a dollop of whipped cream, sprinkle with raspberries, and finally a dusting of confectioners sugar – Enjoy!
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Tip: I generally make these one day before I plan to serve them, and refrigerate overnight.
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