snugglekitty (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
snugglekitty) wrote2006-08-18 10:41 pm
snugglekitty) wrote2006-08-18 10:41 pm
Entry tags:
food, glorious food
This week, I got amazing fresh corn from the Davis Square Farmer's Market. Possibly the best corn I've ever had. After eating it on the cob for a few days, I decided to try my hand at a chowder. I made a thin chowder, like my mama always cooked, with squash and sweet potato. The first time I had it, I wasn't that excited. But the next day it was wonderful. The flavors needed time to mingle. It was great with garlic croutons.
Ingredients
3 cobs of corn, very fresh
Half a butternut squash
Half an acorn squash
One sweet potato
Half an onion
Several teaspoons of veggie bouillion
One cup half and half
Salad croutons
Start by roasting the squash and sweet potato. Grease a cookie sheet with olive oil and set the oven to bake at 350. Slice the sweet potato and cut the squash into large wedges. Bake them until soft. Prepare the corn as you might to eat it on the cob - putting a pot of water on the stove and shucking the ears. Cook the cobs until they're done. Do not discard the water - strain it to remove the cornsilk and set it aside. Chop your half onion and sautee it in olive oil in the soup pot. When the onion is soft and translucent, deglaze the pot with the corn stock. Add a few teaspoons of veggie bouillion. Slice the corn from the cobs using a serrated knife and discard the cobs. Remove the skins from the squash and sweet potato. Add the potato in slices and the squash in chunks. Simmer for one hour, then add half and half and corn. Serve with croutons. Serves four.
Also this week the talented![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
7j made me quinoa fried rice. "What," you might ask, "is that?" Basically, she used quinoa to make fried rice, since actual rice makes me sick. It contained shrimp, red pepper, shitake mushrooms, sweet onion, carrots, and bok choy. It came out really well, although next time I think we want to under-cook the quinoa a bit for a more crunchy texture. It really makes a much better rice substitute than orzo or couscous.
Ingredients
3 cobs of corn, very fresh
Half a butternut squash
Half an acorn squash
One sweet potato
Half an onion
Several teaspoons of veggie bouillion
One cup half and half
Salad croutons
Start by roasting the squash and sweet potato. Grease a cookie sheet with olive oil and set the oven to bake at 350. Slice the sweet potato and cut the squash into large wedges. Bake them until soft. Prepare the corn as you might to eat it on the cob - putting a pot of water on the stove and shucking the ears. Cook the cobs until they're done. Do not discard the water - strain it to remove the cornsilk and set it aside. Chop your half onion and sautee it in olive oil in the soup pot. When the onion is soft and translucent, deglaze the pot with the corn stock. Add a few teaspoons of veggie bouillion. Slice the corn from the cobs using a serrated knife and discard the cobs. Remove the skins from the squash and sweet potato. Add the potato in slices and the squash in chunks. Simmer for one hour, then add half and half and corn. Serve with croutons. Serves four.
Also this week the talented
7j made me quinoa fried rice. "What," you might ask, "is that?" Basically, she used quinoa to make fried rice, since actual rice makes me sick. It contained shrimp, red pepper, shitake mushrooms, sweet onion, carrots, and bok choy. It came out really well, although next time I think we want to under-cook the quinoa a bit for a more crunchy texture. It really makes a much better rice substitute than orzo or couscous.