Text 40309, 81 rader
Skriven 2010-07-25 00:53:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Corn
============
 -=> On 07-24-10  23:08,  Ruth Hanschka <=-
 -=> spoke to Ruth Haffly about college dining <=-

 RH> I skipped the farmer's market this week.  The corn I got there last
 RH> week wasn't as good as the corn from a local supermarket chain this
 RH> week.  The broccoli was better though, by a mile.
 
It used to be that the supermarket corn around here was pretty awful --
tasted like it had been picked last week and made the journey to the
store in an open truck in the mid-day sun.   For the past couple of
years though, the supermarkets have wised up.  Their corn is kept
refrigerated, the kernels snap fresh with a thumb nail, and it is good
and crisp and sweet when cooked.  We'll always buy on the day we are
going to eat it.   At the same time, the corn at a variety of farmer's
markets and roadside vegetable stands seems to have gone down hill.
Smaller ears, and often turned starchy instead of sweet.  Plus some of
the stands will not allow you to pick your own ears of corn -- they
insist on just handing it to you.  That does not sit well with us, and
so we just go somewhere else.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn Soup
 Categories: Soup, Vegetable, Cajun
      Yield: 8 servings
 
      6    Ears of corn - shucked and
           -cleaned
  1 1/2 qt Water
      3 sl Bacon - cut into 1-inch
           -squares
    1/2 lb Ham pieces - cut into
    1/2    -inch cubes
      1 lg Onion - chopped
      1    Green bell pepper - chopped
      2    Stalks celery - chopped
      3    Creole tomatoes -peeled,
           -seeded & chopped
      1 qt Chicken broth
      1 ts Basil
      1 ts Tarragon
           -Salt and pepper
 
  Cut kernels from cob, scraping the cob to get the corn milk.  Put
  cleaned cobs in 1-1/2 quarts of water and let simmer for 1 hour to
  make corn stock.

  In a large pot, cook bacon until it is brown but still soft.  Add
  onions, green pepper, celery and ham pieces and cook until vegetables
  become transparent.

  Add chopped tomatoes and cook for 10 minutes or until tomatoes begin
  to throw off juice.

  Add corn, 1 quart corn stock and 1 quart chicken broth.

  If you have fresh basil and tarragon in your herb garden, now is the
  time to use it. However, dried is alright, too.

  Season with salt and cayenne pepper.

  Simmer for 2 to 3 hours. Now you have a choice.  You can have some
  for supper or you can put it in the freezer and serve it later in the
  year when everybody comes over to watch a football game.
  
  Recipe from "Who's Your Mama, Are You Catholic and Can You Make A
  Roux?"
  
  Source: Marcelle Bienvenu
  
  From: Barry Weinstein                 Date: 08-20 Cooking
 
MMMMM
 


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