Text 12427, 119 rader
Skriven 2008-08-21 08:49:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Olathe Corn
=======================
-=> JIM WELLER wrote to ALLEN PRUNTY <=-

 AP> Have you ever heard of Olathe corn?

 JW> I hadn't before but googling pulls up all kinds of info on a town in
 JW> Colorado and its corn festival.

I learned something today, so it's a good day. Olathe is not a common town name
and I always thought of it as an Eastern Kansas (near Kansas City) location for
Olathe Naval Air station (where I visited several times during my service in
the USN) and in the middle of a LOT of corn fields.

Olathe, CO is in far Western Colorado near Grand Junction and in an area that
is, at best, semi-arid dessert. Odd that they would have a special corn - or a
festival to honour it.    Bv)=

 AP> They are advertising it as the
 AP> "sweetest" corn on earth here at Kroger.

 JW> The modern strains of sugar enhanced and super sweet corn are an
 JW> abomination IMNSHO.

I prefer "field" corn right up to the pre-dent stage. The "sweet" masks the
essential flavour of the maize. Regular sweet corn is OK - but, I still prefer
the "horse" corn.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cold Avocado Corn Soup With Cilantro Oil
 Categories: Soups, Vegetables, Herbs
      Yield: 6 servings
 
MMMMM----------------------------SOUP---------------------------------
      1    Ear of corn; shucked
      4 c  + 2 tb water
      1 cl Garlic; smashed
  1 1/2 ts Salt
  1 1/4 c  Chopped white onion
      1    Fresh serrano chile; stemmed
           - coarse chopped w/seeds
      2    Firm-ripe California
           - avocados
      3 tb Fresh lime juice
    1/4 c  Crema or sour cream

MMMMM------------------------CILANTRO OIL-----------------------------
      1 c  Coarse chop fresh cilantro
    1/4 c  Olive oil
    1/2 ts Salt
 
  Special equipment: a 3/4-inch melon-ball cutter
  
  Crema—a Mexican cultured heavy cream similar to sour cream—
  is often drizzled over enchiladas and tostadas and added to
  side dishes and sauces. Here it lends a tangy balance to
  rich avocado and sweet corn.
  
  Make soup: Roast corn on rack of gas burner over high heat,
  turning occasionally with tongs, until kernels are charred
  in spots, 4 to 5 minutes. (Alternatively, heat a dry well-
  seasoned cast-iron skillet and roast corn over moderately
  high heat, turning occasionally, about 10 minutes.) Transfer
  corn to a cutting board and, when cool enough to handle,
  cut kernels from cob with a sharp knife, then cut cob into
  thirds.
  
  Bring kernels, cob pieces, 4 cups water, garlic, salt, and
  1/2 cup onion to a boil in a 3-quart saucepan and boil until
  liquid is reduced to about 3 cups, about 20 minutes. Remove
  from heat and cool, uncovered. Discard cob pieces.
  
  Purée corn mixture along with chile and remaining 3/4 cup
  onion in a blender, then pour through a fine-mesh sieve
  into a bowl, pressing hard on and then discarding solids.
  Return broth to cleaned blender.
  
  Quarter, pit, and peel 1 avocado, then add to blender with
  2 tablespoons lime juice and purée until smooth. Transfer
  soup to a bowl and cover surface with plastic wrap. Cover
  bowl with plastic wrap and chill soup at least 1 hour.
  
  Prepare cilantro oil while soup chills: Purée cilantro,
  oil, and salt in cleaned blender, scraping down sides of
  blender several times. Pour oil into cleaned fine-mesh
  sieve set over a bowl and let drain 15 minutes (do not
  press on solids). Discard solids.
  
  Assemble soup: Halve and pit remaining avocado and scoop
  small balls from flesh with melon-ball cutter, then toss
  gently with remaining tablespoon lime juice in a bowl.
  
  Whisk together crema and remaining 2 tablespoons water in
  a small bowl until smooth.
  
  Season soup with salt and ladle into 6 shallow soup bowls.
  Divide avocado balls among bowls, then drizzle with crema
  and cilantro oil.
  
  Cooks' notes:
  
  Soup can be chilled up to 1 day.
  
  Cilantro oil can be made 3 hours ahead and chilled, covered.
  
  Recipe by Ruth Cousineau
  
  May 2005 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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