Text 118, 89 rader
Skriven 2008-01-01 13:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Winter feast 626
========================
 ml-> I suggest a trip to New York City, where under the watchful eye
 ml-> of Aura ......... you can eat a very respectable Chinese meal at 
 ml-> any of a number of places.
 BF> True, proper guidance is needed.

Or one can fake it. Anyhow, I'm sure Aura could get together
a bunch of people with appropriately good taste and appropriately
deep pockets and make up a slam-bang Chinese meal.

 BF> [sigh] I'm pretty sure I will never have such a meal again. 
 ml-> Silly Burt, Boston is not so far away as, say, Australia.
 BF> In your expertise you may be overlooking something.  From what I have
 BF> read about Chinese cuisine and tradition, proper planning and choice 
 BF> of dishes are very important.  So too are enough participants to 
 BF> catalyse the meal. [buffet]  

Maybe that's a reason for having another Clam Crawl!

 BF> Ni ming bai ma?    [g]

I think you just asked me if my name was White.

Jasper White's corn chowder
cat: soup
servings: 8

3 md ears fresh yellow or bicolor corn
4 oz slab (unsliced) bacon
- rind removed and cut into 1/3" dice
2 Tb unsalted butter
1 md onion (7 to 8 oz), 1/2" dice
1/2 lg red bell pepper (6 to 8 oz), 1/2" dice
1 to 2 sprigs fresh thyme, leaves removed and
- chopped (1/2 ts)
1/2 ts ground cumin
1/8 ts turmeric
1 lb Yukon Gold, Maine, PEI, or other all-purpose
- potatoes, peeled and cut into 1/2" dice
3 c chicken stock or chicken broth
Kosher or sea salt and freshly ground black pepper
2 ts cornstarch, dissolved in 2 Tb water
1 c heavy cream
Garnish
2 Tb minced fresh chives or thinly sliced scallions
  
Husk the corn. Carefully remove most of the silk by hand
and then rub the ears with a towel to finish the job. Cut
the kernels from the cobs and place in a bowl. You should
have about 2 c. Using the back of your knife, scrape down
the cobs and add the milky substance that oozes out to
the corn kernels.

Heat a 3- to 4-qt heavy pot over low heat and add the
diced bacon. Once it has rendered a few Tb of fat,
increase the heat to md and cook until the bacon is crisp
and golden brown. Pour off all but 1 Tb of the bacon fat,
leaving the bacon in the pot.

Add the butter, onion, bell pepper, thyme, cumin, and
turmeric and saute, stirring occasionally with a wooden
spoon, for about 8 min, until the onion and pepper are
tender but not browned.

Add the corn kernels, potatoes, and stock, turn up the
heat, cover, and boil vigorously for about 10 min. Some
of the potatoes will have broken up, but most should
retain their shape. Use the back of your spoon to smash
a bit of the corn and potatoes against the side of the
pot. Reduce the heat to medium and season the chowder
with salt and pepper.

Stir the cornstarch mixture and slowly pour it into the
pot, stirring constantly. As soon as the chowder has come
back to a boil and thickened slightly, remove from the
heat and stir in the cream. Adjust the seasoning. If you
are not serving the chowder within the hour, let it cool
a bit, then refrigerate; cover the chowder after it has
chilled completely. Otherwise, let it sit at room temp
for up 1 hr, allowing the flavors to meld.

When ready to serve, reheat the chowder over low heat;
don't let it boil. Ladle into cups or bowls and sprinkle
with the chopped chives.

Source: Jasper White, Summer Shack, Boston

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