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Post your San Francisco Chowing with the Hounds Picnic 2006 Recipes Here!
I've had it both warm and cool at home. Warm right after making, b/c I'm impatient and hungry. Cool for leftovers, b/c I'm impatient and hungry =)
Post your San Francisco Chowing with the Hounds Picnic 2006 Recipes Here!
sweet corn soup with avocado cream
(adapted from Sunday Suppers at Lucques)
4 tbsp butter (I've substituted olive oil cooking for a vegan friend, and it turned out fine.)
1 cup diced peeled Yukon Gold potato
1 1/2 cup diced yellow onion
1/2 chile arbol
1 tbsp thyme
4 cups fresh corn (about 6 ears)
1/2 jalapeno, seeded
1/2 avocado
1/3 cup creme fraiche
lime juice
cilantro
salt
pepper
Heat butter over medium heat until foamy. Add potato, onion, chile, thyme, and cook over low heat for about 10 min until onions are translucent and potatoes are creamy.
Over high heat, stir in corn, 6 sprigs cilantro, jalapeno, salt, and pepper. Add 10 cups water and boil, stirring occasionally. Turn heat low and simmer 30 minutes, until corn/potatoes are tender.
Meanwhile, puree avocado and creme fraiche. Add lime juice, salt, pepper to taste.
Strain soup, reserving liquid. Discard chile. Put half corn mix in blender with 1/2 cup liquid. Puree, adding more liquid, until consistency is like heavy cream. Will need to do this in batches. Add salt, pepper to taste.
Garnish with avocado cream and cilantro leaves.
Top dishes at ANGELINI OSTERIA??
I haven't been in a few months, but the cuttlefish with tripe is amazing. I've never had anything like it before or since. The cuttlefish was incredibly tender (how is it possible for cuttlefish to be tender?!), and the tripe was just luscious. Earthy and luscious.
