Colorado Inspired Cuisine Recipes

 

Colorado Corn Soup

 Shuck 12 ears of corn & cut kernels off cob, reserve

 Make “cob Stock” with cobs

  Just cover cobs, celery, thyme, bay leaves, peppercorns with water

          Bring to a boil and simmer for 90 minutes

   Strain and reserve liquid

Sautee in butter, (do not brown)

1 small diced onion

1 stalk small diced celery

2 Tbsp minced garlic

 add corn and lightly sautee

add a small amount of flour to absorb butter and vegetable fat

   cook a few minutes (do not brown)

 Add corn stock, mix well to dissolve the cooked flour

Add milk, do not boil once milk is added

Simmer at low temp

 Season with salt, pepper & fresh thyme

 Puree only enough vegetables to create a little body (no more than half)

Leaving whole corn kernels & vegetables

A Late Summer, Every Day Salad

Ingredients

1         moderate sized handful  of green beans, blanched

2         small to medium zucchini squash (green skin)

1         small to medium summer squash (yellow skin)

1         small red onion, pool ball sized

1         red pepper

1         clove of garlic

2         nice full leafy stems of fresh basil

2          Tablespoons red wine vinegar

3         Tablespoons Extra Virgin olive oil

       Salt & Pepper

Method

   Big pot blanching: Bring a large pot of salted water to a boil (salted just enough so you can taste the salt but no more).

When the water boils drop in the green beans and let boil 2 minutes, don’t leave them in so long that they turn army green.  After two minutes shock them in an ice bath to stop the cooking and retain a nice green color.  When cool remove from the water and let them drain.

Slice the squash into coin sized rounds and the onion and pepper into short julienne.

Mince the garlic clove very small.

Stack all the basil leaves on top of one another and roll them up tightly like a cigar and then slice them very thin chiffonade.

Toss all the vegetables together with the oil and vinegar, salt & pepper.  Taste, and adjust seasoning as necessary. 

This gets better for 2 days then its quality will begin to decline.

Addition of ripe farm tomato is great but will shorten the refrigerator life.

You can eat this plain as a meal, add it to cooked pasta,  put it on top of salad greens or even heat it up to have along side a hot dinner. 

Enjoy, Tim