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We made this soup the other night, and everybody raved about it like they have raved about no other thing. Recommended. It's from page 57 of How to cook everything. (It seems to be a pretty good book. The only odd thing I've found so far is the author's curious loathing of green bell peppers [p.592], which I particularly adore.)
4 cups chicken or vegetable stock
4 ears fresh corn
2 tablespoons butter or olive olive oil
1 medium onion, minced
2 cupscored, peeled, seeded, and chopped tomatoes
2 small or 1 medium zucchini, diced
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/2 cup minced fresh basil leaves
1 teaspoon balsamic vinegar
Heat the stock in a big pan
Strip the kernels from the corn--leave the cobs to simmer in the stock
In a separate pan, saute the onion in the butter, about 5 minutes.
Add tomatoes, zucchini, garlic, salt, and pepper, and cook for about 10 minutes.
Remove the corn cobs from the stock; add the stock to the vegetables.
Cook until the zucchini is tender but not mushy, about 5 minnutes.
Stir in the corn kernels and the basil, add the vinegar, adjust seasoning. Serve.
I think the key was that everything was insanely fresh, most notably the corn.
* * *
Tonight we made "Oven-Baked Ratatouille" [pronounciation unknown] from page 616, which is basically a pile of vegetables (garlic, onions, eggplant, bell peppers, tomatoes) baked in the oven with spices and olive oil. It was particularly good served with shredded cheddar cheese. Unfortunately we didn't have enough ripe eggplants to make a sufficient quantity; we have something like 30 eggplants growing but only one was ripe.
On Friday Nadia made the Baked Macaroni and Cheese from page 153, from the New York State cheddar that Ben and I bought at the public market. It turned out very well. Served with broccoli and corn on the cob.
4 cups chicken or vegetable stock
4 ears fresh corn
2 tablespoons butter or olive olive oil
1 medium onion, minced
2 cups
2 small or 1 medium zucchini, diced
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/2 cup minced fresh basil leaves
1 teaspoon balsamic vinegar
Heat the stock in a big pan
Strip the kernels from the corn--leave the cobs to simmer in the stock
In a separate pan, saute the onion in the butter, about 5 minutes.
Add tomatoes, zucchini, garlic, salt, and pepper, and cook for about 10 minutes.
Remove the corn cobs from the stock; add the stock to the vegetables.
Cook until the zucchini is tender but not mushy, about 5 minnutes.
Stir in the corn kernels and the basil, add the vinegar, adjust seasoning. Serve.
I think the key was that everything was insanely fresh, most notably the corn.
* * *
Tonight we made "Oven-Baked Ratatouille" [pronounciation unknown] from page 616, which is basically a pile of vegetables (garlic, onions, eggplant, bell peppers, tomatoes) baked in the oven with spices and olive oil. It was particularly good served with shredded cheddar cheese. Unfortunately we didn't have enough ripe eggplants to make a sufficient quantity; we have something like 30 eggplants growing but only one was ripe.
On Friday Nadia made the Baked Macaroni and Cheese from page 153, from the New York State cheddar that Ben and I bought at the public market. It turned out very well. Served with broccoli and corn on the cob.
