I made Blue Hill's corn soup garnished with smoked whitefish and fines herbs salad. This is a soup that everyone loves. There are three parts to the recipe: 1. corn stock, 2. caramelize the kernels, 3. make a base by sweating carrots and shallots.
The first step is to make a corn stock. Use a knife to remove the kernels and set aside. Do not throw away the cobs. Rather, use the back of a knife to scrape the cobs, reserving the resulting corn juice in a large bowl. Put the scraped cobs and corn juice into a large pot. Cover with water and add a bunch of tarragon and 6 star anise. Bring to a simmer, reduce by half, and strain through a chinois.
Saute the reserved corn kernels. Working in batches, cook the kernels over high heat. When the kernels begin to caramelize, add a pat of butter, and get the corn out of the pan and into a bowl to be reserved for later use.
Peel five sweet carrots and cut them into slices. Peel and slice five shallots. In a large pot, lightly caramelized the carrots and shallots. Add the caramelized kernels and cover with the corn stock. Simmer for ten minutes. Puree in a vita prep blender and strain through a chinois. Use the remaining corn stock to adjust the consistency of the soup to that of heavy cream.
The next course was striped bass cooked en papillote with heirloom tomatoes, marinated cucumbers, and gazpacho consomme.
The final savory dish was trumpet royal mushrooms with soy bean sprouts, peaches, celery filaments, pancetta, and black vinegar.
Jane made an amazing strawberry and champagne en gelee.
1 comment:
sounds awesome. gotta try that oyster dish sometime.
what to drink with that, though?
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