Golden Corn Creme Brûlée

 

Golden Corn Crème Brûlée

Enhanced with fresh turmeric and a pinch of saffron, peak-season corn makes a delicious base for a summery crème brûlée. If you have a powerful, high-speed blender, this is a great time to use it. As an optional final flourish, a corn nut (toasted corn) topping adds deep, roasted flavour and crunchy texture.  The post of April 22 was the instruction of making the sweet corn stock.    Serves 6

Ingredients:
2 cups (500 mL) corn kernels (from 2 to 3 ears), cobs reserved
2 1/2 cups (625 mL) heavy cream
1 cup (250 mL) whole milk
1/8 tsp (0.5 mL) crumbled saffron threads
1 small piece fresh turmeric, about 2 inches (5cm) , thinly sliced
4 egg yolks
1/3 cup + 6 tbsp (80 mL + 90 mL) sugar, divided
1/4 tsp (1 mL) salt
3 tbsp (45 mL) chopped salted corn nuts (toasted corn, optional)
Directions:
In a wide pot, combine corn cobs (broken in half), cream, milk, saffron and turmeric. Bring just to a boil over medium-high heat, watching carefully. Remove from heat. Cover and let stand 30 minutes.

Preheat oven to 300°F (149°C).

Strain cream mixture into a clean pot. Add corn kernels and place over medium-high heat. Bring just to a boil, watching carefully. Reduce heat to maintain a gentle simmer. Cook until corn is tender, about 4 minutes. Remove from heat and transfer to a blender. Purée corn cream as smoothly as possible then pass through a fine-mesh strainer to remove any solids—you should have about 3 1/3 to 3 2/3 cups (830 to 900 mL).

In a large mixing bowl, whisk egg yolks, 1/3 cup (80 mL) sugar and salt until uniform. Add warm corn cream to egg yolks in a slow, steady stream while whisking constantly until fully incorporated. Place six shallow 1/2-cup (125-mL) ramekins in a large roasting pan and divide corn cream between them. Bring a kettle of water to a boil. Place roasting pan in the oven and fill with boiling water to three quarters of the way up the sides of the ramekins.  

 Bake until cream is set but still jiggles in middles, about 40 minutes.Carefully remove pan from oven then carefully transfer ramekins to a cooling rack. Cool to room temperature then cover and refrigerate until completely set, about 3 hours. Custards will keep for up to 3 days in refrigerator.

When ready to serve, working one at a time, sprinkle each with 1 tbsp (15 mL) sugar. Use a small blowtorch to caramelize sugar until it is fully golden. Sprinkle with chopped corn nuts, if using. Serve immediately.  Serves 6 

What to serve:  Brut

Summer Tomato Risotto With Saffron

A summery Tomato Risotto highlighting juicy, sweet, vine-ripened tomatoes, and infused with saffron.  Serve this as a vegetarian main, seasonal side dish, or top it off with smoky,  pan-seared shrimp. Vegetarian-adaptable!

Ingredients:
summer tomatoes!
onion
garlic
veggie stock
Arborio rice
saffron
salt & pepper
smoked paprika
a little pat of butter
parmesan

Directions:

While the tomatoes soften and blister in a skillet, start the risotto by sauteing the onion until golden and tender. Add the garlic.

Add the arborio rice or short-grain rice.  Sauté until the rice becomes translucent, approximately 1 or 2 minutes.

Add enough warm broth or stock to cover the rice, about 2 cups, along with a pinch of saffron.  If your saffron is deep and red, it will only take a pinch. If it is lighter in color- like orange or yellow, it may take a couple of pinches. Crush it in your fingers before adding.

Then add the warm stock a cup at a time, stirring frequently, letting the rice absorb it, before adding any more.

Be patient here, this will take 20-25 minutes.

At the same time, chop up your cooled, blistered tomatoes and add these along with all their flavorful juices into to the risotto pot.

Keep adding stock a cup at a time, letting the rice absorb it, each time.  I used about 6 3/4 cups of veggie stock here, but depending on heat level and the type of rice, it may take more or less.

Keep adding stock a cup at a time, letting the rice absorb it, each time.  I used about 6 3/4 cups of veggie stock here, but depending on heat level and the type of rice, it may take more or less.

Some may prefer a “looser” risotto, one that lays flat in a bowl, so feel free to add more broth, right before serving to get the consistency exactly how you like it.

At the end, the secret to the flavor is getting the salt balance right.

If it is bland, add more salt, pepper and a pinch of chili flakes.

Finish with some lemon zest for a touch of brightness.

Serve this as a vegetarian main, or side dish. Or feel free to add shrimp.

If adding shrimp, season with the spice rub in the recipe card.

Pan-sear for a couple of minutes until golden and flavorful.

Top of the risotto with the flavorful shrimp.

Obviously, if you have both meat-eaters and vegetarians in the same house, you can add shrimp to some and leave shrimp off others. Super easy. 😉

 

Mussels In White Wine

Mussels In White Wine

Almost every Bistro in Paris has its own version of mussels in white wine.  This traditional country French dish takes some chopping and cutting, but modt pf iy can be done in advance.  A great dish to serve with country crusty bread for dipping in the spicy broth or for dinner, serve the sauce ladled over a pound of lingeuine. 

Ingredients:
6 1/2 pounds cultivated mussels
2/3 cup all purpose flour
1 teaspoon good saffron threads
5 tablespoons unsalted butter
5 tablespoons good Olive oil
2 cups chopped shallots
1/3 cup minced garlic, 12 to 15 cloves
1 cup chopped canned plum tomatoes, drained (8 
   ounces)
3/4 cup chopped flat leaf parsley
1/4 cup fresh chopped thyme leaves
2 cups good white wine
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Directions:
To clean the mussels, put them in a large bowl with four quarts of water and 2/3 cup flour.  Soak for 30 minutes or until the mussels have disgorged any sand.  

Drain the mussels a, then remove the beard from each with your fingers.  If they are dirty, scrub the mussels with a brush under running water.  Discard any mussels whose shells aren't tightly shut.  

Soak the saffron in 1/4 cup hot water, and set aside.  

In a large (12 quart aluminum stockpot, heat the butter and olive oil over medium heat.  Add the shalloys and cook for 5 minutes, then add garliv and cook 3 more  minutes or until he shallots are translucent.  Add the saffron with the soaking water, the tomatoes, parsley, theyme, wine, salt and pepper.  Bring to a boil.

Add the musels, stir ewell, then cover the pot and cook over the medium heat for 8 to 10 minutes, until all of the mussels are opened (discard any mussels that do not open).  

With the lid on the pot, shake once or twice to make sure the mussels don't burn on the bottom.  Pour the mussels and the sauce into a large bowl an serve hot.