1-1/2 cups extra virgin olive oil
3 Tbsp unsalted butter
2 leeks, white and pale green parts only, cut into 1/4-inch rounds, swished clean in a bowl of warm water, and drained
4 cups chicken or vegetable stock (I used homemade chicken stock)
5 cups corn kernels (from 5 large ears of corn or two 16-oz bags of frozen kernel corn), divided
3 sprigs fresh thyme or 1/2 tsp dried thyme
1 tsp kosher salt
A few shakes of Tabasco
1/2 cup heavy cream
1/2 tsp granulated sugar (optional; I omitted it)
First, make the basil oil: Put the basil leaves in a blender with the olive oil and process to a smooth puree. Pour the mixture into a saucepan over medium heat. Once it comes to a simmer, let it cook for no more than 45 seconds. Pour into achinois or fine-mesh sieve over a clean bowl. Give the oil time to drain; don't try and push it through the sieve. If you'd like, strain the oil again through a paper coffee filter. [Store the basil oil in an airtight jar, away from direct sunlight.]
Make the soup: Melt the butter in a heavy 4-quart pot over medium-high heat. When hot enough to sizzle a piece of leek, add the leeks and saute until they become translucent but not brown, 6-8 minutes. Add the stock, 4 cups of the corn kernels, the thyme, 1 tsp salt, and the Tabasco. Bring to a boil, reduce the heat, cover, and simmer until the corn is tender, about 10 minutes. Remove any thyme stems and discard.
Use an immersion blender to puree the soup, or process in a stand blender in 2 batches until creamy and smooth. Add the cream and reserved 1 cup corn kernels, and bring to a gentle simmer, stirring constantly. Reduce the heat to the lowest setting. Taste and add more salt and the sugar, if necessary, to brighten the flavor of the soup. If you'd like the corn kernels to remain crunchy (I did), serve as is. Otherwise continue simmering the soup until the corn reaches the desired texture, another 5 minutes or so.
Ladle the soup into bowls and drizzle with the basil oil. Cool any remaining soup to room temperature before storing; cover, and refrigerate for up to 3 days
Recipe adapted by soupchick.com. Image adapted by google.
Mint Julep Panna Cotta
A cooling breeze of fresh mint cuts through the richness of this creamy dessert, and a generous splash of bourbon gives it a decidedly grown-up kick. Boiling the bourbon burns off the harshness of the alcohol, but leaves the flavors in tact.
1/2 cup bourbon or Tennessee whiskey
3/4 cup whole milk
2 cups heavy cream
1/3 cup granulated sugar
1/2 cup fresh mint leaves, plus more for garnish
1/2 vanilla bean, split lengthwise or 1 tsp. vanilla extract
1 1/2 tsp. unflavored gelatin powder (such as Knox gelatin)
Vegetable oil
Place the bourbon in a small saucepan and set over medium heat. Boil for 30 seconds or until reduced by half. Set aside.
Combine the milk, cream, sugar and mint leaves in a medium saucepan. Scrape the seeds from the vanilla bean and add them to the pot along with the pod (if using vanilla extract, add it later). Set over low heat and slowly heat the mixture, stirring occasionally, until it just comes to a boil (about 30 minutes).
Meanwhile, place 3 tablespoons water in a small bowl and sprinkle the gelatin over it; set it aside for 10 minutes to soften and absorb the water. Pour a little oil onto a paper towel and use it to lightly but completely coat 6 small (6-ounce) ramekins.
When the milk begins to boil, remove from the heat and add the gelatin, stirring until dissolved. Add the bourbon (and vanilla extract, if using), then pour the mixture through a fine-mesh sieve into a pitcher or 4-cup liquid measuring cup with a spout. Divide the mixture among the oiled ramekins. Allow to cool for a few minutes, then cover with plastic wrap and refrigerate until set, at least 4 hours or up to 2 days.
You can serve the panna cotta in their ramekins or unmold them. To do this, slip a thin knife around the ramekin to loosen the custard and then dip the bottom into a bowl of hot water for a few seconds. Pat the ramekin dry, then invert each ramekin onto a plate with a quick tap; serve immediately, garnished with mint.
Serves 6.
Fava Bean and Radish Bruschetta
makes 8
1 pound fresh fava beans, shelled
2-3 medium radishes, julienned (about 1/2 cup)
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon chopped mint leaves
1 tablespoon chopped fennel fronds (optional)
Fleur del sel or other salt
Freshly ground black pepper
8 (1/2-inch-thick, 3-to-4-inch-long) baguette slices
1/4 cup olive oil
1 garlic clove, peeled
Bring a pot of salted water to a boil and cook fava beans for 2 minutes. Drain and transfer beans to a large bowl of ice water. Let cool and then drain. Slip the outer skin off each bean and discard the skin. Place the beans in a large bowl and coarsely mash with a fork leaving some beans whole or in chunks.
Combine the beans, radishes, lemon zest, lemon juice, mint leaves, and fennel fronds (optional). Season to taste with salt and pepper.
Brush olive oil over both sides of the baguette slices and grill or broil. Rub toasts with garlic and then spoon the fava bean mixture on top. Sprinkle a little extra salt on top and serve.
Variation: Spread a layer of fresh ricotta cheese on the toasts before adding the fava bean topping.
How to Choose a Breakfast Wine
By Catherine Whelan
Somewhere in the world it is 5pm. Although this statement is quite correct it is no longer necessary as justification for drinking before cocktail hour.
Global events (and economics!) have recently changed the way many people think. We seem to appreciate the small things more, value our loved ones more and are starting to shy away from overly flashy social occasions when really, deep down we know flash was never necessary. A little sparkle, however, is always welcome.
When I was growing up in Melbourne, a Chicken and Champagne Breakfast was de rigueur on Melbourne Cup Day. I had no idea of the possibility that perhaps not every being on the planet started this huge day in this way. Aside from this somewhat magical occasion I do not recall another time wine was served at breakfast until I was eighteen.
Fast forward to 2011 and there are many reasons why wine with breakfast is a great idea. Here a just a few:
1) Sparkling wine offers more pep than caffeine
2) Juice was invented to be blended with wine
3) Everything seems brighter with a rosy hue on your cheeks
4) You have all day to drop below.05
5) It is a much more economical treat than a corporate dinner
6) The metabolism is performing better before 11am
7) Breakfast is the most important meal of the day
8) It is a little taboo, making it all the more fun!
So How to Choose a Breakfast Wine?
There are two main considerations. The first is alcohol content and relevance to the day ahead. Will the people you are serving be going to work after breakfast? Or is it party-hard time? Low-alcohol wines are becoming increasingly popular as alcohol and sugar content are a direct correlation in wine- and many of us a more than happy to consume fewer calories!
The lower alcohol content is also gentler on empty stomachs or sleep-deprived guest. Common labelling terms found on bottles of wine that have deliberately been made with a lower alcohol content include:
*low joule- and any reference to less sugar or calories
*early harvest/eve- references to early picking as they grapes won't have fully developed
*light/lighter in alcohol- and other direct indicators.
Great Australian lower alcohol wines are most often 25-30% less alcoholic than their counterparts. Great wines to try in this category are Rosemount 'O', Cockatoo Ridge Brut Cuvee, and Yellowglen Jewel. Entire ranges are made by McWilliams, an Australian range called Balance and a New Zealand range called All Hallow's Eve. These two ranges are Weight Watchers approved and a glass of these wines equates to a single Weight Watchers point. Lindemans also have two low alcohol ranges, Early Harvest, which at last count there were seven wines in the range with Australian wine making influence. Their second range, Sweet Seasons, has an Italian wine making influence.
So what if alcohol content is not your primary concern? Consideration then falls to wine styles. Some wines are much better suited to some foods, more so than others. Which wines could possibly go with breakfast, I hear you ask? Well there are two key features I look out for. Bubbles- and fruity flavours.
Pretty much anything sparkling is a great breakfast wine. Champagne breakfasts are common, Cabernet breakfasts? Not so much. Sparkling wines awaken the mind, cleanse the soul and are the most palatable. We don't have to concentrate on them too much as the bubbles do all the hard work getting the aromas and flavours to us nicely. The acidity of sparkling wines also works perfectly with creamy eggs or pastries as well as cuts through fatty bacon or sausage.
Sparkling wines to try include Frizzante, Moscato, Lambrusco, and Spumante or blends of these. These four styles are usually lightly spritzed and are best served well chilled. Cava, Prosecco, Champagne and method-traditionelle are sparkling wines with full-sized bubbles, are usually drier than the earlier four styles and are definitely the most fun!
Roses and light-ish fruity reds are additional excellent breakfast accompaniments and it doesn't hurt to serve these chilled at breakfast time. Chilling a wine gently subdues some of the flavours, so make sure you choose wines with a big fruity burst of flavour to begin with. Try Chianti, Dolcetto, Sangiovese, Malbec, Nebiollo or Gamay in the fridge for 20-30 minutes.
Some honourable mentions in the breakfast wine club are wine coolers (like Sangria or other blended beverages), fruit wines made from fruit other than grapes (such as pineapple or strawberry wine) and biodynamic/organic wines which leave the head much clearer!
So there you have a five-minute guide on How to Choose a Breakfast Wine. I have no doubt that soon your friends will be elbowing their way to YOUR breakfast table! Enjoy.
Catherine Whelan is the director at Which Wine Is That Pty Ltd, a business that focuses on wine education and appreciation for beginners. Catherine says it is all about 'Everyday Drinking' and wishes to impart her knowledge on to those who wish to be able to go to the local liquor store and choose an interesting and enjoyable wine, each and every time.
For more see: http://www.whichwineisthat.com/
For Melbourne, Australia based wine tasting tours click here: http://www.whichwineisthat.com/category/tourism/guided-tours
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Now, That's Gouda - A Classic Pun: New Ideas for Classic Dishes
By Charles Bloom
Sometimes it can be scary trying out new recipes and experimenting with flavors. But people can forget this is what can also be the fun in cooking. For the past few years, my family has been trying to experiment with new cheese flavors in classic, and sometimes not so classic, dishes. We've also been trying a lot more cheese dishes that we had never had before in the past.
Some traditional cheese meals which were new to us were both fondue and Raclette. Both are excellent ideas when hosting a small dinner party as they involve member participation. Fondue is a pot of melted cheese, in which people can dip breads, vegetable, meats such as chicken, sausage, and ham, and even apple slices. Raclette is a type of cheese grill in which you grill cheese over vegetable and eat up. Both are fun ways to lounge around and eat while conversing around the dinner table.
But what about new twists to classic dishes? I enjoy trying to find new flavors to use when making grilled cheese sandwiches, pizzas, salads, and the like. Some turn out very tasty, while others can come up shy. Let's first talk about the grilled cheese sandwich though. I enjoy using firm cheeses when preparing this dish for the simple fact that they melt the best, and end up with a great consistency. So far my favorite has been a smoky, garlic seasoned, goat's milk cheddar. I used small slices of a fresh French bread to create a multitude of small sandwiches. I ate these on the side of venison summer sausage.
When it comes to pizzas, my family experiments a lot. We work off different recipes for dough, different sauces, and different topping combinations. It seems my father has really become fond of crumbling cheeses for these recipes. His typical choice for this dish is pesto, spinach, artichokes, and goat cheese. The goat cheese is soft and creamy, but doesn't melt and coat everything. This makes the cheese more of an individual topping which enhances the other flavors, allowing for the consumer to taste the different flavors individually rather than the cheese coating and combining with all the other different tastes.
But there is a new technique I just learned about, using one of my favorite of all cheeses, Parmesan. What you do is grate up Parmesan, mix it with a little bit of all purpose flour, put it into small piles (about two inch diameters) on a non-stick cookie sheet, and then put it in the oven or broiler just long enough to have the piles start melting. Once this happens, pull the sheet out and let the cheese begin to cool. Now you have flat Parmesan circles that you can eat as is; or, what I like to do is grab a muffin pan and start putting the cheese into the holes and form it into little bowls. Then let the cheese cool all the way. At this point you can begin to put different items such as fruit or vegetables inside. I suggest diced tomatoes, croutons, a little olive oil, basil and garlic. And now, you have a whole new take on the classic bruschetta.
It can be a lot of fun experimenting with new themes for classic meals using artisan cheese. Don't be afraid of failure; it is a part of the learning experience. And, with the risk you might discover a whole new way of eating your favorite meal, which could start becoming your own tradition.
Charles bloom
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Basic Dining Etiquette
By Catherine Gray
When it comes to business or social functions over dinner, no one wants to appear to have poor dining etiquette and risk losing a potential client or offending those around you. Unfortunately, many people's everyday table etiquette is not enough to make a good impression at formal dinners.
These are some basic dining etiquette rules that many of us know, but fewer of us employ. These tricks can help you make a better impression the next time you are asked to a formal dinner.
Remember dining etiquette consists of rules that are made to ensure that everyone, including you, has a good time. Therefore, remember to relax and have a good time while you're out.
Catherine E.P. Gray is the President & Founder of Inside-Out Beauty, LLC a full service image consulting company based in New York City that enables clients to achieve their personal and/or professional image goals by addressing all the interrelated aspects of one's image.
For more information on Inside-Out Beauty and how they can help you achieve your goals, please visit http://www.insideout-beauty.com/
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