The Comfort of Corn - Toumorokoshi no kurīmusūpu - Japanese Corn Cream Soup for NCR

We Americans all know the sensual, sloppy summer ritual of running our teeth repeatedly across an ear of corn, dripping salt-gritty butter down the corners of our mouths to our chins, barely giving ourselves time to breath as we savage the cob to a ragged, sad mess. Our smiles are now ragged, sad messes, too, but it's all for a good cause: the naturally sweet, carb-y comfort of fine local produce. Who would have thought that a world away, the Japanese would be peeling open cans of kernels for a ritual comfort all their own?



Corn cream soup, as it is known to the Japanese, is a miracle of ease that stirs very happy memories of childhoods fussed over by nurturing mothers. Though not terribly different from a corn chowder, it does have a distinctive hint of Asian flavor, chiefly from the addition of green onion rather than our use of celery. Though our summer is officially over, and the harvest of fresh corn will soon wane and yield to apples, pumpkins, and turnips, it's a comfort to know that comfort is only a can away.

Toumorokoshi no kurīmusūpu (Japanese Corn Cream Soup) - Adapted from a Tess's Japanese Kitchen recipe



Serves 2



Ingredients



2 tablespoons butter

1 small yellow onion, sliced

1 cup well-seasoned and salted vegetable broth

1 cup half and half, light cream, or whole milk

1 ½ cups canned or fresh sweet corn kernels

2 green onion blades, chopped, green part only

4-6 deep-fried lotus root slices (optional garnish)

Additional salt to taste



Method



In large saucepan, melt the butter over medium-low heat. Add onion and cook until translucent and golden. Do not brown. Add broth and your dairy choice. Increase heat to a simmer. Add corn kernels. Heat through. Carefully pour hot liquid into blender. Purée briefly. The soup will have a light texture, but will not be velvety. Pour directly from blender container into serving bowls. Garnish with green onion and optional lotus root slices. Serve immediately with salt shaker on side.

This corn-centric recipe is for Lisa of Lisa's Kitchen and Jacqueline of Tinned Tomatoes, hostesses of the popular monthly event No Croutons Required.  Lisa will soon have the round-up online.  Do stop over for a peek and a taste of what's on the table.



I'll be back with another recipe post later tonight.  See you then!

The Well-Seasoned Cook

The Comfort of Corn - Toumorokoshi no kurīmusūpu - Japanese Corn Cream Soup for NCR

We Americans all know the sensual, sloppy summer ritual of running our teeth repeatedly across an ear of corn, dripping salt-gritty butter down the corners of our mouths to our chins, barely giving ourselves time to breath as we savage the cob to a ragged, sad mess. Our smiles are now ragged, sad messes, too, but it's all for a good cause: the naturally sweet, carb-y comfort of fine local produce. Who would have thought that a world away, the Japanese would be peeling open cans of kernels for a ritual comfort all their own?



Corn cream soup, as it is known to the Japanese, is a miracle of ease that stirs very happy memories of childhoods fussed over by nurturing mothers. Though not terribly different from a corn chowder, it does have a distinctive hint of Asian flavor, chiefly from the addition of green onion rather than our use of celery. Though our summer is officially over, and the harvest of fresh corn will soon wane and yield to apples, pumpkins, and turnips, it's a comfort to know that comfort is only a can away.

Toumorokoshi no kurīmusūpu (Japanese Corn Cream Soup) - Adapted from a Tess's Japanese Kitchen recipe



Serves 2



Ingredients



2 tablespoons butter

1 small yellow onion, sliced

1 cup well-seasoned and salted vegetable broth

1 cup half and half, light cream, or whole milk

1 ½ cups canned or fresh sweet corn kernels

2 green onion blades, chopped, green part only

4-6 deep-fried lotus root slices (optional garnish)

Additional salt to taste



Method



In large saucepan, melt the butter over medium-low heat. Add onion and cook until translucent and golden. Do not brown. Add broth and your dairy choice. Increase heat to a simmer. Add corn kernels. Heat through. Carefully pour hot liquid into blender. Purée briefly. The soup will have a light texture, but will not be velvety. Pour directly from blender container into serving bowls. Garnish with green onion and optional lotus root slices. Serve immediately with salt shaker on side.

This corn-centric recipe is for Lisa of Lisa's Kitchen and Jacqueline of Tinned Tomatoes, hostesses of the popular monthly event No Croutons Required.  Lisa will soon have the round-up online.  Do stop over for a peek and a taste of what's on the table.



I'll be back with another recipe post later tonight.  See you then!

The Well-Seasoned Cook

Paglia e Fieno - Straw and Hay Pasta with Peas & Porcini for MLLA 26 & PPN 179

 

Vacation mode.  I'm sure you know that delicious mood I am talking about. Though one has returned to the regularly scheduled program of life, there are a few transitional days between the limp relaxation of being away from it all and the rigors of reacquaintance with the adrenaline rush.  You are protected by a cocoon of your own making. Nothing bothers you.  Not even the mangled mess of fettuccine seizing up on the platter before you, wrecking your plans to post an otherwise pretty darned good meal by its due date.  The world is a beautiful place.  Rather than shake your fist at the heavens and mutter enough blue words to make you blue in the face, you shrug and try it all over again.  And you give thanks - thanks to Simona, hostess of MLLA 26, for the tutelage to avoid another mess. This time, my meal is a mermaid's nest of relaxed and lovely noodles, obviously, in their vacation mode, too.

Straw and Hay Pasta – My own vegetarian recipe using porcini to replace the traditional pancetta



Serves 4-6



Ingredients



1 large yellow onion, finely chopped

2 large garlic cloves, minced or pressed

1 tablespoon butter

1 tablespoon olive oil

2 cups half and half or light cream

4 dried bay leaves

½ teaspoon freshly ground black pepper



¾ cup dried porcini pieces, reconstituted for ½ hour in 2 cups boiling water. (Reserve flavorful broth for other use.)

1 tablespoon olive oil

2 teaspoons coarsely ground sea salt



12 ounces dried spinach fettuccine

12 ounces dried semolina fettuccine



2 generous cups fresh or frozen green peas, cooked in a small container of water in the microwave for 3 minutes and reserved in its cooking water to keep warm.

1 cup grated Parmesan, plus extra at table





Method



Fill a very large pot, Dutch oven, or soup cauldron with enough water to boil the pasta. In order to prevent the pasta sticking to itself, it is critical that your vessel be large enough to accommodate the pasta with ample water to completely submerge it. It is better to use two vessels rather than cramp the pasta. Bring water to boil over high heat.



As water is heating, prepare the cream sauce. In a large skillet over medium-low heat, cook the onion and garlic in butter and olive oil until translucent and golden. Do not let the vegetables burn. Stir in half and half or light cream, then add bay leaves and ground black pepper. Reduce heat to low and simmer for 15 minutes.



Slice porcini into slivers. Heat olive oil in a small skillet over medium heat until oil thins (5 seconds). Add porcini and stir fry until glistening and frizzled. Remove from heat and toss porcini with sea salt.



Follow cooking time instructions on pasta packaging. Add fettuccine to boiling water. Increase heat slightly to return water to boil; maintain boil throughout cooking time. Pasta will begin to soften about 1 minute from commencing. Gently and frequently agitate pasta with a long-handled fork or chopstick to prevent sticking. Vigilant attention to the boil and agitation will ensure a good texture. Promptly remove from heat and carefully tip pasta into a colander to drain, allowing a little water to remain on it.



Working quickly, empty drained pasta into very large bowl. Pour cream sauce on top of pasta. Discard bay leaves. Toss gently to cover pasta with sauce. Transfer to serving platter or divide into individual bowls. Drain the peas. Top with Parmesan, fried porcini, and peas. Serve immediately with additional Parmesan on the side. --

This recipe is for Simona of Briciole, hosting MLLA 26.  Simona will have the round-up (in two parts) on line very soon.  Please stop by to have a look at yet another colossal collection of some of the best legume recipes under the sun.  And stay tuned for my announcement for MLLA 27,  hosted here by yours truly for September.  It's good to be back - I am raring to go.  I do hope you have all enjoyed your August.



I am also sending this to Ruth of Once Upon a Feast, hosting her own Presto Pasta Nights # 179.  Check out Ruth's round-up this Friday, September 3.



Been There, Done That ~

Potage Saint-Germain

Farfalle Alfredo with Grilled Vegetables

Spiced Vegetable Bean Fritters



Other People's Eats ~

Quinoa - Pea Salad - When My Soup Came Alive

Rice and Peas - Saveur

Vellutata di Piselli e Menta - Cindystar

The Well-Seasoned Cook

Paglia e Fieno - Straw and Hay Pasta with Peas & Porcini for MLLA 26 & PPN 179

 

Vacation mode.  I'm sure you know that delicious mood I am talking about. Though one has returned to the regularly scheduled program of life, there are a few transitional days between the limp relaxation of being away from it all and the rigors of reacquaintance with the adrenaline rush.  You are protected by a cocoon of your own making. Nothing bothers you.  Not even the mangled mess of fettuccine seizing up on the platter before you, wrecking your plans to post an otherwise pretty darned good meal by its due date.  The world is a beautiful place.  Rather than shake your fist at the heavens and mutter enough blue words to make you blue in the face, you shrug and try it all over again.  And you give thanks - thanks to Simona, hostess of MLLA 26, for the tutelage to avoid another mess. This time, my meal is a mermaid's nest of relaxed and lovely noodles, obviously, in their vacation mode, too.

Straw and Hay Pasta – My own vegetarian recipe using porcini to replace the traditional pancetta



Serves 4-6



Ingredients



1 large yellow onion, finely chopped

2 large garlic cloves, minced or pressed

1 tablespoon butter

1 tablespoon olive oil

2 cups half and half or light cream

4 dried bay leaves

½ teaspoon freshly ground black pepper



¾ cup dried porcini pieces, reconstituted for ½ hour in 2 cups boiling water. (Reserve flavorful broth for other use.)

1 tablespoon olive oil

2 teaspoons coarsely ground sea salt



12 ounces dried spinach fettuccine

12 ounces dried semolina fettuccine



2 generous cups fresh or frozen green peas, cooked in a small container of water in the microwave for 3 minutes and reserved in its cooking water to keep warm.

1 cup grated Parmesan, plus extra at table





Method



Fill a very large pot, Dutch oven, or soup cauldron with enough water to boil the pasta. In order to prevent the pasta sticking to itself, it is critical that your vessel be large enough to accommodate the pasta with ample water to completely submerge it. It is better to use two vessels rather than cramp the pasta. Bring water to boil over high heat.



As water is heating, prepare the cream sauce. In a large skillet over medium-low heat, cook the onion and garlic in butter and olive oil until translucent and golden. Do not let the vegetables burn. Stir in half and half or light cream, then add bay leaves and ground black pepper. Reduce heat to low and simmer for 15 minutes.



Slice porcini into slivers. Heat olive oil in a small skillet over medium heat until oil thins (5 seconds). Add porcini and stir fry until glistening and frizzled. Remove from heat and toss porcini with sea salt.



Follow cooking time instructions on pasta packaging. Add fettuccine to boiling water. Increase heat slightly to return water to boil; maintain boil throughout cooking time. Pasta will begin to soften about 1 minute from commencing. Gently and frequently agitate pasta with a long-handled fork or chopstick to prevent sticking. Vigilant attention to the boil and agitation will ensure a good texture. Promptly remove from heat and carefully tip pasta into a colander to drain, allowing a little water to remain on it.



Working quickly, empty drained pasta into very large bowl. Pour cream sauce on top of pasta. Discard bay leaves. Toss gently to cover pasta with sauce. Transfer to serving platter or divide into individual bowls. Drain the peas. Top with Parmesan, fried porcini, and peas. Serve immediately with additional Parmesan on the side. --

This recipe is for Simona of Briciole, hosting MLLA 26.  Simona will have the round-up (in two parts) on line very soon.  Please stop by to have a look at yet another colossal collection of some of the best legume recipes under the sun.  And stay tuned for my announcement for MLLA 27,  hosted here by yours truly for September.  It's good to be back - I am raring to go.  I do hope you have all enjoyed your August.



I am also sending this to Ruth of Once Upon a Feast, hosting her own Presto Pasta Nights # 179.  Check out Ruth's round-up this Friday, September 3.



Been There, Done That ~

Potage Saint-Germain

Farfalle Alfredo with Grilled Vegetables

Spiced Vegetable Bean Fritters



Other People's Eats ~

Quinoa - Pea Salad - When My Soup Came Alive

Rice and Peas - Saveur

Vellutata di Piselli e Menta - Cindystar

The Well-Seasoned Cook