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Archer
路路Omega Qualified WatchmakerThis thread needs a revival...
We love eating foods in season, so we eat a lot of the good stuff while we can as growing seasons are short here. Strawberries are already done locally, but not long after that peaches are in season, and they are very good so far this year. The other seasonal food I look forward to is sweet corn...this year we decided to try sous vide to cook it, and I have to say it works incredibly well...
Never overcooked, always crunchy and sweet, so this will be our go to method from now on.
But last night I wanted to make something a bit different, so I whipped up a roasted sweet corn chowder. Started off by blackening some sweet red pepper and a couple of Jalapenos. Obviously moving too fast when I took this one:
Corn kernels are cut from the cobs:
Kernels and cobs go in the oven for maybe 10 minutes to get some toasty flavours...then into a pot with some chicken stock:
After cooking for a while the cobs removed and the kernels are pureed:
Cooking off some bacon pieces:
Peppers are chopped, along with some potatoes, onions, and celery:
Bacon done:
Sautee the veggies:
Corn mixture goes back in, along with 1/2 the bacon, some chopped fresh oregano, S&P, and simmer for a while:
Just after taking it off the heat, stir in a little cream (not much!) and the serve with bacon on top:
Loads of flavour...will do some tweaking to this recipe, as chicken stock probably isn't needed - maybe some veggie stock instead. I would probably not puree all the crown next time, but leave some whole kernels to add some more texture, and the cream probably wasn't needed either as it was very smooth and creamy already.
It was quite filling too, so this and some French bread and a beer, and I was all set.
Cheers, Al
We love eating foods in season, so we eat a lot of the good stuff while we can as growing seasons are short here. Strawberries are already done locally, but not long after that peaches are in season, and they are very good so far this year. The other seasonal food I look forward to is sweet corn...this year we decided to try sous vide to cook it, and I have to say it works incredibly well...
Never overcooked, always crunchy and sweet, so this will be our go to method from now on.
But last night I wanted to make something a bit different, so I whipped up a roasted sweet corn chowder. Started off by blackening some sweet red pepper and a couple of Jalapenos. Obviously moving too fast when I took this one:
Corn kernels are cut from the cobs:
Kernels and cobs go in the oven for maybe 10 minutes to get some toasty flavours...then into a pot with some chicken stock:
After cooking for a while the cobs removed and the kernels are pureed:
Cooking off some bacon pieces:
Peppers are chopped, along with some potatoes, onions, and celery:
Bacon done:
Sautee the veggies:
Corn mixture goes back in, along with 1/2 the bacon, some chopped fresh oregano, S&P, and simmer for a while:
Just after taking it off the heat, stir in a little cream (not much!) and the serve with bacon on top:
Loads of flavour...will do some tweaking to this recipe, as chicken stock probably isn't needed - maybe some veggie stock instead. I would probably not puree all the crown next time, but leave some whole kernels to add some more texture, and the cream probably wasn't needed either as it was very smooth and creamy already.
It was quite filling too, so this and some French bread and a beer, and I was all set.
Cheers, Al
