CCFM Summer Recipes

sweet corn bisque

CILANTRO PESTO, TOASTED PEPITAS

this is a summer favorite of mine. on those 70 degree Sacramento evenings when the delta breeze comes through the valley, a warm bowl of this creamy bisque is a perfect accompaniment to a glass of Lodi chardonnay. this particular variation pairs the addictively herbaceous flavor of cilantro with the sweetness of the creamy corn. but with a little creativity, the variations on this soup abound*.

FEEDS 4 + MORE FOR LEFTOVERS

· fresh corn cut from 15 cobs + corn milk (reserved form corn stock recipe)

· 5 large shallots, chopped

· 3 cloves garlic, whole

· 1 Fresno chili*, de-seeded, de-ribbed, chopped

· 3 qts. homemade corn stock (see recipe below)

· ½ cup heavy cream or Greek yogurt

· juice of ½ lemon

· 4 sprigs lemon thyme

· ¼ cup olive oil

· kosher salt

1. heat a soup pot over medium heat. add olive oil; it should shimmer but not smoke. add shallots, garlic, and chili to the pot and sauté for 4 minutes until shallots are translucent. stir them so they don’t brown.

2. add corn, corn milk, corn stock, and a hefty pinch of salt. bring to a simmer over medium heat and cook gently for 10 minutes. adjust with more stock or water, if it seems too thick.

3. remove from heat and transfer in batches to a blender. blend until smooth and return to pot. whisk in heavy cream/yogurt and lemon juice. taste for seasoning, adding salt as necessary. heat up gently to serve.

4. garnish with cilantro pesto, toasted pepitas, and a sprig of fresh cilantro.

CORN STOCK*

· 15 fresh cobs of sweet corn (white ,yellow or variegated)

· 2 large spanish onions, large chop

· 2 ribs celery, large chop

· 3 cloves garlic, whole

· 6 sprigs of lemon thyme

· 1 dried bay leaf

· 1 cup white wine (I prefer 2 buck chuck)

· 1 tsp. black peppercorns

· 4 qts. water

· ¼ cup olive oil

1. remove corn from cobs by standing it on end and cutting downward, being careful not to cut too much of the cob off with the kernels. then “milk” the cobs by scraping the back of the knife downward along the cob. reserve the corn & corn milk for use in the soup recipe.

2. heat a stock or large soup pot over medium heat. when hot add 1/4 cup olive oil; it should shimmer in the pan but not smoke. add onions, celery, and garlic. stir mixture until onions are wilted, about 5-7 minutes. then add thyme, peppercorns, bay leaves. sauté for 2-3 more minutes until herbs become fragrant. increase

3. increase heat to high, add wine, and reduce by half. add corn cobs and water and bring to a simmer. hold simmer for 35-40 minutes. reduce heat until the stock just bubbles occasionally. let cook for another hour-and-a-half skimming foam and fat off top of stock as it cooks.

4. strain stock through a fine sieve and chill for future use. can be stored frozen for months.

PESTO*

· 1 bunch of cilantro, about 1½ cups chopped

· ½ bunch of parsley leaves, about ½ cup chopped

· ½ cup unsalted pepitas

· 1 Fresno chili*, de-seeded & de-ribbed, chopped

· ¼ cup finely grated parmesan cheese

· juice & zest of ½ lemon

· ½ + ¼ cup olive oil

· salt and pepper

1. prep the herbs: trim last 3-4 inches of cilantro stems and wash remaining cilantro, shake/blot dry with paper towels. pick parsley leaves, discard stems.

2. puree the chili and ¼ cup olive oil with a pinch of salt in blender until smooth, reserve. wash out blender.

3. toast pepitas in a dry skillet over medium-high heat until slightly toasted and fragrant. the seeds will swell slightly and emit some of their oil. cool pepitas on a plate or on the cutting board; reserve half for garnish.

4. in the following order, add: ½ cup olive oil, lemon juice, zest, ¼ cup pepitas, parsley, & cilantro to the blender. blend until just combined.

5. add parmesan, ½ tsp. salt, pinch of black pepper, and ½ of the chili-oil to the herb mixture. blend until mixed well. add a little more oil if it looks like it needs it. scrape into a bowl with a rubber spatula.

6. taste pesto! then adjust with lemon, chili oil and salt. serve at room temperature.

NOTES*

· corn stock recipe and can really be called a bisque because we make the broth flavorful by using the cobs or “shells” of the corn. the stock can be made days ahead of time and frozen or stored in the refrigerator

· Fresno chilies are what I grow in my back yard, but you can substitute jalapenos or Thai chilies, or if you’re brave, a habanero!

· the pesto can be used for all kinds of things: on a sandwich mixed with little aioli, on pasta, or even as a dip for veggies.

· VARIATION: for a larger lunch/first course portion quickly sauté some bay scallops or shrimp with shallots, chilies, pepitas, and fresh corn. serve the sautéed seafood piled in the middle of a large pasta bowl and then pour the soup from a insulated pitcher into the side of the bowl at the table for a more dramatic presentation. garnish around w/ the pesto. perfect for a dinner party.