Corn, the classy way: Corn Vichyssoise

 
 Let's be honest.  Nothing beats corn on the cob. 

But, let's also be honest.  It is hard to look classy when eating corn on the cob. 

Enter this elegant and simple corn vichyssoise.  Vichyssoise is a take on the tradition French potato-leek soup and is often served cold (though it tastes just as good warm). 













But, with the addition of corn and omission of cream in this recipe, it is perfectly light, perfectly summer. 

(Also, I love the fact that she has you toss the cobs in while the soup cooks to intensify the corn flavor.  It's like you are using corn stock as your base).

This is also a cinch to make.

Start with the corn.

Shuck it.

Cut it off the cob, but retain those cobs!

Next up, the leeks.

Wash them well, then chop them up.

Then peel and chop a potato.
 
Saute the leeks.  Then throw it all in the pot.
 
Cook it off.  Remove the cobs.
 
Then blend it up.
 
Now, at this point, if you have the time, press the soup through a fine mesh strainer to remove the chaff.  It really does make the soup exquisite and sheer elegance.  If you are feeling 'rustic' (i.e., a fancy way to say you don't have/want to take the time), don't worry about it. 

Feel free to cool it off or eat it straight away at this point.  But, do add a fresh squeeze of lemon, it brightens it up.  Enjoy this slightly more classy taste of summer. 

Corn Vichyssoise (from Gwyneth P)
Ingredients:
2 Tablespoons extra-virgin olive oil
2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups)
5 ears shucked corn, kernels cut from cobs, cobs reserved
1 cup coarsely chopped peeled potato (about 1 medium)
4 cups good-quality vegetable stock
Kosher salt and freshly ground black pepper
1 Tablespoon fresh lemon juice
1/4 cup creme fraiche or sour cream (optional)
1 Tablespoon finely chopped fresh chives (optional)

Directions:
Heat oil in large heavy pot over medium heat.  Add leeks and cook, stirring occasionally, until they begin to soften, about 5 minutes.  Add corn kernels, reserved cobs, potato, and stock.  Season with salt and pepper.  Increase heat to high and bring soup to boil.  Reduce heat to simmer, cover with lid slightly ajar, and cook until the vegetables are soft, about 35 minutes.

Discard corn cobs; let soup cool slightly.  Working in batches, puree soup in a blender until very smooth.  Set a fine mesh strainer over a large bowl, strain, discarding solids.  Chill soup until cold [if you want].  If too thick, thin with water by 1/4 cup-fuls.  Stir in lemon juice, and season with salt and pepper.  Spoon a dollop of creme fraiche atop each and serve with a sprinkling of chives.

It may not be pretty, but...

this mushroom-leek soup is delicious!

In an effort to use up all the leeks I bought, I decided to make one more leek-based soup. I thought the flavor was just terrific. The hints of sweetness from the sherry, the earthiness from the mushrooms and thyme, the delicacy of the leeks... not too heavy, but so very comforting.

Mushroom Leek Soup (adapted from 'Mushroom Leek Soup' on epicurious)
2 Tablespoons butter
2 leeks, cut into 1/4 inch rounds and rinsed
1 clove of garlic, minced
1 lb mixed mushrooms, sliced (I used Cremini and Shitake)
1/4 cup dry sherry
2 1/4 cups low-sodium chicken stock (you could use vegetable stock as well)
1 tsp dry thyme
1 1/2 tsp salt
1 tsp pepper

Heat the butter over medium heat. Add the leeks and saute for 5 minutes. Add the garlic, saute briefly until garlic is warmed through. Add the mushrooms and saute for 8 minutes. Add the sherry and bring it to a boil for a minute. Add the stock, thyme, salt, and pepper. Bring to a boil, reduce the heat, and simmer over low for 20 minutes. Remove about half of the soup and puree, and mix it in with the remaining soup.

Garnish with Gruyere, parsley, chives, or whatever you like.

Note: I really love that in order to thicken this soup, you don't add cream or flour. Instead, you puree part of the soup. Brilliant!

A lot-a frittata (I could not resist)

So, I was rummaging through my refrigerator and noticed that I had quite a few eggs that were about to expire. I also noticed that I had some left over leeks, mushrooms, and zucchini. And, always (always!), I had some Gruyere. It all became clear: time to make a leek, mushroom, zucchini frittata.

I love making frittatas, not just because they are a good way to use ingredients, but they are so versatile. Add a salad and some crusty bread: you have an elegant lunch or light dinner. Put it between two slices of bread, add some spinach, (maybe some more cheese), and some sort of sauce (apple butter? mustard?): you have a delicious sandwich. Cut it into pieces and toss it with greens, veggies, and a vinaigrette: you have a wonderful salad. I could go on, but I think you have an idea of what I will be eating for the next few days.

The method seems very simple.

Start with delicious ingredients



(the nutmeg adds so much warmth and depth, I love it.)

Combine the eggs, milk, spices, and cheese

Saute the veggies


Add the egg mixture


Cook for a few minutes until set, but the top is still runny (notice how it is getting set around the edges)


Sprinkle cheese over it. Pop it in the oven for 15 minutes

Let it stand for a couple of minutes

And voila! A delicious frittata:



Below, I have included two recipes. One for the leek, mushroom zucchini frittata I just made. And another Basic Frittata Recipe for whatever you have/would like to use.


Leek, Mushroom, Zucchini Frittata
1 Tablespoon olive oil
1 Tablespoon butter
1 chopped leek, white part only
1 cup sliced mushrooms (I could have added more)
1 cup sliced zucchini (I could have added more)
8 eggs (normally you use 6 eggs, but I had 8 on hand)
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1/8 tsp freshly grated nutmeg
1 cup shredded Gruyere, divided
1 Tablespoon Parmesan or Romano

Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in 3/4 cup Gruyere. Set aside. Heat olive oil and butter over medium heat in a 10 inch non-stick skillet. Add leeks and saute for 4 minutes. Add mushrooms and zucchini, saute for another 6 minutes. Lower heat to medium-low and add egg mixture. Cover and cook until set but the top is still runny, takes 2-4 minutes. Sprinkle with remaining 1/4 cup of Gruyere and Romano. Wrap skillet handle in aluminum foil and place in the over for 15 minutes, or until puffed and golden. Let stand for 2 minutes. In order to get the frittata out of your pan, run a spatula around the edges. Then as you tilt the pan on its side, gently put your spatula underneath the frittata and lift slightly. The frittata should slide nicely onto a plate. Serve... anyway you want!

Basic Frittata Recipe
1 Tablespoon oil
1 Tablespoon butter
1/2 an onion or 1 leek
1 1/2-2+ cups of veggies (following Mark Bittman, I think you can really use as many veggies as you like, I think next time I will add more)
6-8 eggs
1/4 cup milk
salt and pepper
other spices if you like (freshly grated nutmeg, fresh basil)
1 cup cheese (pick one that melts well, like Gruyere or Fontina)
1 T hard, salty cheese for the top (Parmesan, Romano)

Following the method above.

A bowl of elegance: Zucchini Vichyssoise

One of the (many) things I love about French food is the elegance of it. It never hits you over the head or overwhelms your palate. Instead, it has this subtle, beautiful way of impressing you. It is like a good Bordeaux: restrained, yet complex; balanced, yet intriguing. This Vichyssoise is the perfect example. Each element of the soup enhanced the others, creating a wonderful balance of flavor. This would make a great first course, warm or cold.



Here's how I made it:

First things first: Mis en place


The vegetables:
Leeks
Zucchini

Potatoes

To make the soup, heat the butter and oil

Add the leeks, and saute for 5 minutes

Add the potatoes, zucchini, stock, salt, and pepper. Bring to a boil. Lower the heat and simmer for 30 minutes.

Let it cool for a few minutes, and then use an immersion blender to puree the soup.

Stir in the milk and season with salt and pepper (to taste). I ended up needing to add quite a bit.


Garnish with julienned zucchini and serve.

Throw in a mixed greens salad, multi grain toast, and a Chilean red-blend and you have quite a dinner on your hands.

Zucchini Vichyssoise (adapted from Barefoot in Paris)
Serves 5-6

1 tablespoon unsalted butter
1 tablespoon olive oil
5 cups chopped leeks, white and light green parts (4-8 leeks)
4 cups chopped unpeeled white boiling potatoes (I used a bag of TJ's white creamer potatoes)
3 cups chopped zucchini (2-3 zucchinis)
1 1/2 quarts chicken stock
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 tablespoons whole milk
Julienned zucchini for garnish

Heat the butter and oil in a large stock pot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process with an immersion blender. Add the milk and season to taste (be sure to add lots of seasoning, because the original amounts are not enough). Serve either hot or cold, garnished with zucchini.

Notes: I think that you could also add some freshly grated nutmeg when you add the milk to enhance and round out the flavor. I also think you could garnish it with just about anything: Gruyere or Parmesan, herbed croutons, fresh parsley, freshly grated nutmeg, chopped pecans, and the list could go on.