{"id":22314,"date":"2018-09-13T09:21:06","date_gmt":"2018-09-13T13:21:06","guid":{"rendered":"http:\/\/coatesvilletimes.com\/?p=22314"},"modified":"2018-09-13T09:22:45","modified_gmt":"2018-09-13T13:22:45","slug":"on-your-table-dont-rush-to-say-goodbye-to-summer-just-yet","status":"publish","type":"post","link":"https:\/\/coatesvilletimes.com\/?p=22314","title":{"rendered":"On Your Table: Don’t rush to say goodbye to summer, just yet"},"content":{"rendered":"

By Cathy Branciaroli,<\/strong>\u00a0Food Correspondent, The Times<\/em><\/p>\n

\"\"<\/a>

Pasta with fresh corn, chicken and vibrant vegetables makes a colorful farewell-to-summer dish.<\/p><\/div>\n

September is all about the fine line between saying goodbye to summer and looking forward to the crisp weather and new flavors that fall brings.\u00a0 The changeover is happening earlier this year, thanks to a hurricane bringing rain and cloudy, humid and cooler days.\u00a0 Suddenly running the oven or heating up the kitchen by stove-cooking doesn\u2019t seem like a bad thing.<\/p>\n

Whether you still have one foot in summer or are eagerly awaiting fall flavors, fresh corn offers a seamless bridge.<\/p>\n

According to chef Nick Farrell of Sovana Bistro in Kennett Square, corn is a perfect ingredient for any dish. \u00a0Since Sovana Bistro\u2019s menus and decor continually change featuring ingredients locally-sourced at their peak, he should know.<\/p>\n

\u201cYou can create a silky ice cream or pair it with truffles and it will complement pretty much anything in between.\u00a0 Even pizza.\u00a0 Our \u201cOriginal\u201d Corn Pizza has had a cult following since it was introduced on the menu in 2006,\u201d he said.<\/p>\n

Farrell is especially fond of using corn in a soup he calls Corn Veloute, saying\u00a0 \u201cIf I were to have guests over this time of year, this is what I would serve\u201d.\u00a0 The Veloute is a silky soup thickened with corn puree instead of flour.\u00a0 It\u2019s named for its velvety consistency.\u00a0 Chef Farrell was kind enough to share his recipe, which follows below.<\/p>\n

Whatever you decide to do with fresh corn, make sure to eat a lot before the season ends.\u00a0 Or better yet, grab a dozen ears now and save for later by freezing.<\/p>\n

This is so easy to do.\u00a0 After stripping off the husk and silks, blanch them in a bit of water in a covered pan or a microwave-safe bag.\u00a0 Let cool and stand on end in a bowl or on a cutting board with a towel placed underneath. Using a sharp knife, cut the succulent kernels off the cob by stripping them from top to bottom.\u00a0 Freeze the kernels on parchment paper in a single layer. Then you can portion out and freeze in small freezer bags to save for a rainy day.<\/p>\n

For myself, I decided to bridge the seasons by making a pasta dish using fresh corn as the key ingredient, enlivened with colorful red peppers and bolstered with chunks of chicken meat.<\/p>\n

No matter if you try Chef Farrell\u2019s soup or my pasta dish, you\u2019re sure to enjoy a great dinner.<\/p>\n

Corn Veloute
\n<\/u><\/strong>Courtesy of Chef Nick Farrell
\n<\/em>Ingredients<\/u><\/p>\n

6 cups of sweet yellow corn removed from the cob (reserve the cob for a corn stock)
\n3 cups corn stock
\n2 shallots minced
\n3 cloves of garlic
\n1 carrot diced
\n1 sweet onion diced
\n1 quart of heavy cream
\nSummer truffles, optional
\nPreparation
\n<\/u>Sautee the garlic, onion, shallot and carrot lightly in olive oil in a deep pot for 3 minutes. Add 3 cups of corn stock, and heavy cream. Season with salt and pepper. Bring to a simmer for 10 minutes.
\nPut into a blender and blend on high speed until soup becomes velvety.\u00a0 Re-season if necessary.\u00a0 Serve in a soup vessel with a dollop of creme fraiche and grated summer truffles for an extravagant touch.<\/p>\n

Fusilli with Corn, Red Peppers and Chicken<\/u><\/strong>
\n<\/u><\/strong>Ingredients
\n<\/u>Kosher salt<\/p>\n

2 ears corn, shucked
\n2 red peppers cut into medium dice
\n1 medium red onion, chopped roughly
\n1 lb cooked chicken cut into 1-inch pieces
\n5 tablespoons unsalted butter
\n2 cups fresh tomatoes cut into 1 inch pieces
\n2 cloves garlic, minced
\nFreshly ground pepper
\n1\/2 cup white wine
\n12 ounces fusilli pasta
\n1\/2 cup low-sodium chicken broth
\n1 small bunch scallions, thinly sliced
\n1\/2 cup freshly grated Parmesan, plus more for topping
\nTorn basil, for topping
\nPreparation<\/u>
\n<\/u>Place whole ears of corn in a ziplock freezer bag with several tablespoons of water.\u00a0 Close the bag leaving a 2-inch opening.\u00a0 Place with open end up in microwave and cook on high for 3 minutes.\u00a0 Remove from microwave using potholders and remove corn to a dish, setting aside. Let the corn cool slightly, then cut off the kernels.<\/p>\n

Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and saut\u00e9 for several minutes till softened.\u00a0 Add the garlic and cook briefly.\u00a0 Add the red peppers and cook for 3 minutes.\u00a0 They should remain slightly firm. Add the wine and cook until reduced by half.<\/p>\n

Bring the chicken to room temperature and cut into pieces, set aside.
\nMeanwhile, cook the fusilli as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.<\/p>\n

Add the pasta to the skillet; add the chicken, scallions, Parmesan, the remaining 3 tablespoons butter and 1\/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more Parmesan and basil.
\nCathy Branciaroli also writes about her adventures in the kitchen on her award-winning blog <\/em>Delaware Girl Eats<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Cathy Branciaroli,\u00a0Food Correspondent, The Times September is all about the fine line between saying goodbye to summer and looking forward to the crisp weather and new flavors that fall brings.\u00a0 The changeover is happening earlier this year, thanks to a hurricane bringing rain and cloudy, humid and cooler days.\u00a0 Suddenly running the oven or […]<\/p>\n","protected":false},"author":1,"featured_media":22316,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[3609,4061,8223,3912,8222,5276],"class_list":["post-22314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","tag-cooking","tag-corn","tag-end-of-summer","tag-featured","tag-featyred","tag-summer"],"_links":{"self":[{"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=\/wp\/v2\/posts\/22314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22314"}],"version-history":[{"count":1,"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=\/wp\/v2\/posts\/22314\/revisions"}],"predecessor-version":[{"id":22315,"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=\/wp\/v2\/posts\/22314\/revisions\/22315"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=\/wp\/v2\/media\/22316"}],"wp:attachment":[{"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coatesvilletimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}