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
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
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.