Today’s post will be my last one for the foreseeable future. Since I am turning off the lights for a time, this Iowa girl needs to talk corn and tomatoes.
Every year it happens. September barges in before I’m ready for summer’s farewell. Autumn has the upper hand and is clearly broadcasting its presence. Nights are cooler. Aspen leaves quake yellow. And, snow appears on our highest peaks. I get it.
September is still farmer’s market heaven. Snap up those luscious tomatoes. Savor every ear of corn you can grab. My Corn Soup (Two Ways) is magical. Corn cobs make the broth. Who knew? Doesn’t everyone have a favorite Gazpacho recipe? This week’s CooktheBookFridays group is stirring up David Lebovitz’s recipe. His secret ingredient is vodka.
September is also the month we volunteer USFS rangers step aside for hunters and Old Man Winter. It’s been an especially great year. Our visitors constantly remind us we have a dream job and a gorgeous office. (We know that.) There is not a day I don’t wake up thanking God and Michael Hirsch that I can live amidst these splendid mountains.
Summer ends, and Autumn comes, and he who would have it otherwise would have high tide always and a full moon every night. Hal Borland
As I said earlier, I am dimming my Lights and look forward to returning in a few months.
David Lebovitz’s GAZPACHO from My Paris Kitchen
Serves 6
INGREDIENTS:
3 pounds ripe tomatoes
1 slice firm, white country style bread, crusts removed
1 cucumber, peeled, seeded, and finely diced
1 red onion, peeled and finely diced
1/2 red, green or yellow bell pepper, seeded and finely diced
2 cloves garlic, peeled and minced
1/4 cup olive oil
1 1/2 tablespoons wine vinegar
2 1/2 teaspoons sea salt or kosher salt (more, if needed)
1/2 teaspoon smoked paprika or chile powder
Freshly ground pepper
1 tablespoon vodka
DIRECTIONS: (The gazpacho can be made 3 days in advance and refrigerated.)
1. Fill a large pot half full of water and bring it to a boil. Remove the cores of the tomatoes and cut an X in the bottom of each.
2. Plunge the tomatoes into the boiling water (work in batches if your pot won’t hold them all) and let the tomatoes blanch for 30 seconds or until the skins loosen. Transfer them to a strainer and rinse with cold water. Peel the tomatoes, discarding the skins.
3. Cut the tomatoes in half HORIZONTALLY. Remove as many seeds as possible. Set a coarse-mesh strainer over a bowl and squeeze the liquid and seeds out of the tomatoes; press the pulp through the strainer. Save the tomatoes and the tomato liquid. A few remaining seeds in the pulp will not matter.
4. In a small bowl, soak the bread in cold water for 1 minute, drain and squeeze the excess water out of the bread.
Working in batches, pulse the tomatoes and tomato liquid in the bowl of a food processor or blender with the bread, until they’re almost liquified, yet still have bits of tomato visible.
5. Mix the nearly pureed tomatoes in a large bowl with the cucumber, onion, pepper and garlic. Stir in the olive oil, vinegar, salt and spice. Season with pepper and add the vodka. Taste. Add additional salt if necessary.
5. Chill thoroughly before serving.
CORN SOUP (Two Ways), recipe by Faith from the KITCHN
Serves 4
INGREDIENTS:
8 medium fresh ears of corn, husks removed
7 cups water
2 tablespoons unsalted butter
1 medium shallot, minced
Kosher salt
Freshly ground black pepper
1 tablespoon chopped fresh chives
For Toppings:
Truffle Salt and Chives
OR
Smoked paprika, dash of Cayenne, fresh Cilantro, coarsely chopped, and lime juice
DIRECTIONS:
1. Cut the corn kernels off the cobs and set aside. Place the cobs in a stockpot or Dutch oven and add the water. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
2. Meanwhile, melt the butter in a large frying pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the corn kernels, a couple of big pinches of salt and a few grinds of pepper, and sauté for another 2 minutes. Remove the pan from the heat and set aside.
3. Remove the corn cobs from the stockpot and add the corn mixture to the broth. Bring to a boil, then cover again and simmer 25 minutes.
4. Purée the soup, working in batches if necessary, in a blender until completely smooth (alternatively, blend directly in the pot with an immersion blender). Taste and adjust seasoning, adding more salt and pepper as needed. (TIP: I used an immersion blender.)
5. Strain the soup through a fine-mesh strainer in a clean pot or large bowl, pressing on the solids to squeeze out as much liquid as possible. Discard the solids. Serve immediately, or refrigerate for a few hours or overnight to serve cold. Garnish each bowl with the topping of your choice.
TIP: Leftover keeps well, without the toppings added, for up to 5 days in the refrigerator. Rewarm or serve cold and garnish just before serving.
COOKtheBOOKFRIDAYS is an international food group cooking its way virtually through My Paris Kitchen by David Lebovitz. To see what my colleagues have stirred up this week or to join our group, go here.
I can testify that the corn soup is incredible. Still dreaming about it.
I’m going to miss the blog! But know you have alot going on Mary. Can’t wait to try the recipes….have made others, so want to compare these. Haven’t commented as much this summer with so much going on in NY, but have been reading. The farm stands still have fresh long island corn in addition to tomatoes, perfect for both recipes! Still warm here, but think this may be the last gorgeous summer week.
Karen
Perfect recipes to share before your hiatus. Gazpacho was introduced to me by my mom in Aspen, and the corn soup is the perfect way to end the corn season (this Iowa girl approves!). See you NEXT week!!!! Maddy thinks Friday or Sat, but I’ll be in touch. xo
Your gazpacho looks great – did you add chick peas to it as well? I’ll be making this again I think one last time before it gets too chilly! Not sure what’s happening with a hiatus but I hope all is well. Sending you hugs and will look forward to reading again when you come back here xo
I hope you’re okay, Mary! I’ll miss you!
How I will miss your blogs!! Read every single one and smiled every time I saw another on my email. Being a Midwestern girl myself, both of these recipes are perfect for me. Many thanks for sharing and for all of your time and efforts. Much love. Elle
Mary, how wonderful for you to provide a two-for as an end of summer post. I MUST make the corn soup, it looks wonderful! I’m afraid I am a corn girl for sure! We loved the gazpacho too! Happy that you were able to make it with late summer tomatoes!!
We’ll all look forward to the end of your hiatus! XOX
Hi Mary, your dishes look great, but the fact that you shall be stepping away for a few months, well, not so much so. I’ll miss you very much! All the best to you. Big Hugs your way.
I hope everything is ok Mary. Great job with the gazpacho. It is so good!!
I will miss your posts Mary. All the best to you.
That corn soup sounds wonderful! We enjoyed the gazpacho too. I look forward to your posts when you get back from your hiatus (I will likely be taking a hiatus for a while myself starting mid-October…).
I hope you are off on great adventures during tour hiatus. I do so enjoy reading your blog and connecting with you, but hope you have a great time away! We will see you when you get back!
I can’t wait until your next post after the hiatus. I’ve always enjoyed reading about your adventures and words of wisdom. I’d certainly miss your posts in the next few months. Wishing you all the best in shining your lights in other directions and places. Your corn soup and gazpacho soup are such wonderful celebrations of summer ingredients. Looking for more when you return. Good trip!
I hope you have some wonderful winter adventures in store. I’ll miss your posts. I didn’t make corn soup this year and your photos are making me regret it. There are so many delicious things to make in the summertime, but I find it impossible to get to them all.
I love that we can actually use the cobs…..it appeals to my recycling sensibilities. Will definitely make this.
We need to talk.
Hugs Rocks
The Gazpacho looks good especially with the yellow bell pepper. Great idea cooking the corn hobs, great stock ingredient for a sweeter broth! While you will be away from the snow capped mountains (now where will you be this winter?), I am still glad to know that you will be visiting us fortnightly, even though you will not be cooking along with us.
Enjoy your trips, and take care!
ps: Asians do eat almost all parts of the Taro – roots (tubers) and young shoots (the stem part)!
Thank you for the corn soup, it looks delicious. I will miss your posts- I hope all is well. See you when you return!!
Your gazpacho looks great too.
I’ve been procrastinating reading this one because I will miss the weekly smiles I get as I read your posts. This was the perfect summer sendoff combo. I ate my last tomato this weekend, and the corn has given up the ghost as well. Time for autumn leaves, apples, squash. I will miss your on-line presence but look forward to when you’re back. Take good care. xo