chef's corner Directions: • Sift and break Mix the minutes.and cut plastic minutes. • Beat • Divide small 1/Corn-Makes (4 servings) Ingredients: 4 eggs 2 cups 1 lb mix (Ask remove sausages) Butter Salt,Dill or Boiling Rolling 2” round Small Apple Bisque Makes 1 quart (about 5 full servings) Ingredients: 4 large ears of corn 1/4 cup cream 1 ginger gold apple 1 cup cooked white rice 1 quart vegetable or chicken stock Parsley for garnish Pistachio oil 1/2 cup diced sweet onion Optional garnish: 4 diver sea scallops, pan-seared Preparation: • Break the ears of corn in half, then cut the kernels off the cob. • Place the cobs and the kernels into a small soup pot with diced onions, boiled rice, and a little salt and pepper. Bring to a boil and continue to simmer for 10 minutes. • Add 1/3 diced apple to the soup and continue to simmer another 10 minutes. • Remove the cobs from the soup and discard. • Add cream and blend slowly in batches. • Add salt and pepper to taste. • Pour into bowls, garnish with chopped parsley, small diced fresh apple, a drizzle of pistachio oil and the optional seared scallop. FARMERS MARKET GOLD One of the most abundant offerings this season is corn. Yes, we do have it year-round in supermarkets — frozen, canned, or peeled and halved. And yes, it is a basic ingredient in almost all our processed foods, including cereals, sodas and jams. But, I’m talking about that sweet, organic, farmers market gold. The real deal, actual corn on the cob, still in the husk, filling out mountains on each market corner with hordes of shoppers rummaging through each piece to find the ones with the perfect kernels. Some people actually don’t like corn; they say it’s too sweet. Well, more for us then! But, actually corn does come in many varieties, levels of sweetness, different colors and breeds. In ancient days, it was considered a form of currency, and yet today you can buy eight pieces for two bucks. Not all corn is the same, but most of us grew up with sweet yellow corn, and that is what we have learned to love. I remember as a kid, for me the essence of summer was summed up in those late afternoons when my grandfather would put on a large pot of corn to boil, at least 20 pieces. That sweet aroma would fill the courtyard as we played kickball. All little kids love corn on the cob. At dinner time, I remember just a mountain of golden yellow corn steaming on a tray; all it needed was a smear of butter and sprinkle of salt. But, as a chef now, I like to get a little more creative with corn. I love it because it is so versatile. You can cut the kernels off the cob and use raw in a fresh salad or salsa. You can use the cob, too — just lightly poach it in butter and you have infused corn-butter, which is great on seafood and burgers. You can also use the cob to flavor soups and stocks. One of my recent favorites that I have on the menu this season is a corn-apple bisque. It utilizes two staples of the season — corn and apples — and is great hot or chilled. Check out the recipe. Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC www.bearnyc.com www.ChefNatasha.com CHEF NATASHA POGREBINSKY
LIC092014
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