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Showing posts with label Corn Soup. Show all posts
Showing posts with label Corn Soup. Show all posts

Friday, July 7, 2017

Corn is Back. Let the Feast Begin.

Two weeks ago the first corn appeared in our local farmers markets in Santa Monica and Pacific Palisades. After the winter months without corn on our plates, we debated should we enjoy our first taste of corn, boiled or grilled? Both are delicious. Both are easy to prepare. We decided to embrace tradition.
We stripped off the husks and silks. Placed the cleaned ears into a pot of water and turned the burner on high. Every couple of minutes we gave the ears a spin so they would cook evenly. Once the water boiled we knew the ears were cooked.

Plucked out of the hot water, drained and placed onto a platter, we seasoned the ears with sweet butter, sea salt and freshly ground pepper. Old School, simple and delicious.
Those first ears were good but not yet great. Early in the season, the ears' flavor is balanced between starchiness and sweetness. For the scales to tilt toward flavor-bursting sweetness, we'll have to wait for the summer sun to blast the kernels with more heat.

At the Palisades and Santa Monica farmers markets, corn commands a premium, selling for $1.00/ear or 3 ears for $2.00. When we visit my wife's mom in New Jersey, we shop at Wegman's, a local supermarket with affordable pricing and Whole Foods quality. There, the corn can sell for much less. Depending on the supply, the corn can sell for as little as 6 ears for $1.00. Whatever the price, Jersey corn is famous for being especially tender and sweet.

For July 4th, a friend splurged and brought a dozen ears of corn to our fireworks-watching picnic. With a great many dishes to share, we had left-over corn. I volunteered to transform what was left into other dishes.

Versatile corn

First thing was to cut the kernels off the cobs. Cooked corn can be added to salads, stews, soups and stir fries. I love mixing the sweet-crunchy kernels to egg salad and potato salad. As a side with charred steak or grilled chicken, butter poached corn with a dusting of cayenne is delicious.
The cobs have flavor too. Usually consigned to the compost bin, the cobs can be boiled in water to create a savory stock, perfect as a base for soups, sauces, and corn chowder.

With the July 4th corn, I made corn stock, corn chowder, braised chicken with carrots, mushrooms and corn, corn and parsley salad and roasted corn to use in a green salad.
Even with all those dishes, there were still several cups of kernels available which were easy to freeze. To avoid freezer burn, submerge the cooked kernels in corn stock and seal them with air tight lid before placing in a freezer.
Then, when corn has again disappeared from the markets, the defrosted kernels can be added to a cold weather soup of root vegetables to remind us of summer's bright heat during the darkness of winter.

Corn Stock

If a large number of cobs are not available at any one time, save them in an air tight plastic bag in the freezer. When a dozen or more are available, you can rinse off any freezer crystals and drop them into a pot of boiling water as described below.

Serves 4

Time to cook: 45 minutes

Ingredients

12 or more corn cobs, kernels removed

Directions
For every 12 cobs, place 2 quarts of water into a large pot. Add the cobs. Place the pot on a medium-high flame.

Cook uncovered and simmer 45 minutes to reduce the volume by half.

Taste. The stock should have a mild flavor. Drain and discard the cobs. Use stock immediately or place in small air tight containers and freeze for future use.

Corn Chowder

The vegan/vegetarian version made with corn stock has its own unique, clean flavor. You can also use clam, lobster or chicken stock, preferably home made.
Use either frozen or freshly prepared stock. Do not use powdered or canned stocks because of their high salt content.

Serves 4

Time to prepare: 10 minutes

Time to cook: 30 minutes

Total time: 40 minutes

Ingredients

4 cups cooked or raw corn kernels removed from the cobs

1 small yellow onion, peeled, stem & root removed, washed, finely chopped

2 cups shiitake mushrooms

1 cup Italian parsley leaves, washed, pat dried, stems removed

4 cups stock, preferably corn stock or homemade chicken stock

Dusting of cayenne (optional)

1 tablespoon olive oil

Sea salt and freshly ground black pepper to taste

2 tablespoons sweet butter (optional)

Directions

In a large saucepan, heat olive oil on medium flame. Add onions. Stir and cook until softened but not browned.

Add mushrooms and parsley. Stir and cook until softened but not browned.

Add corn kernels. Mix well. Season with sea salt and freshly ground black pepper. If desired, add sweet butter and cayenne (optional). Cook 5 minutes to combine flavors.

Add stock. Stir well. Raise heat to a simmer. After 10 minutes, taste and adjust seasoning if needed. Reduce flame to medium. Cook another 15 minutes. Taste and make final flavor adjustments.

Serve hot with steamed rice, pasta, buttered bread, croutons or a salad.

Thursday, July 17, 2014

West Hollywood's RivaBella Ristorante: Italian Luxury Just Off The Sunset Strip

RivaBella Ristorante is in West Hollywood on the border of Beverly Hills and within sight of the Sunset Strip. From the outside, RivaBella has the look of an expensive fine dining restaurant.  Walk inside and the friendly bar men will offer you a cocktail or a glass of premium wine, then you'll enter a dining room with rustic wooden tables, brick walls and a massive hearth. The spacious restaurant has the feel of an upscale country inn. 
RivaBella balances elegance with casual dining. On the evening we had dinner, some diners were dressed in business suits while others wore shorts and colorful sport shirts.  A retractable ceiling opens to the sky. Natural light floods into the room through floor to ceiling windows. At night, candles on the tables and strings of white lights give the room a romantic, festive aura. 
RivaBella puts on a show
You'll experience the restaurant's theatrical side when you enter the dining room and pass the DJ who is working through a play list of pop songs. Order the mushroom risotto and the waiter brings a cart to the table heavily laden with a Parmigiano Reggiano wheel large enough to fit on a Mini-Cooper. 

The server ladles the hot risotto on to the wheel of cheese. As he swirls together the delicate grains of slow cooked Acquerello rice and sautéed mushrooms, the Parmigiano Reggiano yields to the heat forming a more perfect union of rich deliciousness. 
At the other end of the spectrum, Carmelo, our waiter, encouraged us to order the ice cream prepared table side using liquid nitrogen. The menu describes a dessert that you expect will be a dish of vanilla bean ice cream and a choice of toppings as varied as candied pistachios, chocolate pearls, fresh strawberries, salted caramel and Nutella sauce. But the dessert arrives not in a bowl but on another one of those carts, this time with enough machinery and "smoke" rising into the air to make Willy Wonka swoon. The liquid nitrogen supplies the pyrotechnics. The waiter works the machinery and presides over the transformation of mere mortal ingredients into a memorable sweet feast.

The menu
Executive Chef Luigi Fineo and Chef-Partner Gino Angelini created a menu that draws on many traditions. Northern Italian dishes like cavatelli with broccolini come directly from chef Fineo's grandmother's kitchen. So too the bucatini carbonara and shellfish caciucco are classics of Italian cuisine. But the chefs are open to discovery, which is how the popular lamb reuben with pickled cabbage materialized on the menu.
As a starter, we ordered the corn soup with crab. Everyone dipped a spoon into the bowl for a taste. By the time I pulled out my camera, the soup was half gone it was that good. Somehow chef Fineo created a "creamy" soup without cream that tasted like summer. Bits of steamed crab and finely chopped chives were a great addition.  I liked the dish so much, chef promised I can come back to the restaurant and he will do a video demonstrating the recipe. 

For a salad antipasti we had a plate of prosciutto di Parma topped with wild arugula and chopped burrata. Salty prosciutto was mellowed by the burrata and countered by the spicy arugula. 

Chefs Fineo and Angelini are masters of contrasting textures and flavors. That was apparent repeatedly through out the meal. A dish of roasted octopus had the right amount of char to bring out a sweet chewiness that was balanced by oven roasted fingerling potatoes, salty olives and spicy salsa verde.

We enjoyed the strozzapreti with langoustine. The slender, twisted pasta and the soft, pink langoustine paired well together and both benefited from a musky sautéed wild mushrooms-brown butter sauce. 
Their preparation of a ricotta chicken breast also made good use of wild mushrooms. The bottom of the flat bowl had a thick pool of sauce flavored with Hen of the Wood mushrooms and Padron peppers.  


When we asked about the bone-in ribeye steak, Carmelo said the 20 oz. cut was large enough to share. Covering a rectangular wooden platter, the thick steak had a beautifully charred crust. Seasoned with salmoriglio, the lemon-garlic-chili flake topping brightened the moist, fatty meat. Accompanied with a large side of oven roasted vegetables, the shared steak was perfect for two. 


The dessert menu had a good selection of choices. Besides the liquid nitrogen ice cream sundae, there were classics like tiramasu, sfogliatelle, crostata, a selection of gelato, an inventive milk chocolate pana cotta layer cake and sweets fabricated to look like a plate of charcuterie. The desserts sounded delicious but we had eaten too many antipasti and entrees. Carmelo was disappointed that all we wanted to end the meal was a round of double expressos and macchiatos.  Next time we'll save room for the sfogliatelle, a favorite from my days living in Providence, Rhode Island and I'd definitely like  to be entertained with a nitrogen ice cream sundae.

RivaBella Ristorante, 9201 W. Sunset Blvd, West Hollywood, CA 90069 (310/278-2060), http://www.innovativedining.com/restaurants/rivabella