Corn Broth
I get my corn from the farmers market its local, sweet and delicious. Midwest bi-color corn is the best in my opinion. I start by shucking the corn removing all the green and hair from the kernels. Cut off all the kernels from the cob and scrape the cob with the back of your knife getting everything off. Place the corn cobs in a stock pot and cover with ice, bring it to a simmer and simmer for one hour. Let the corn stock steep for another hour and then strain. Put the cobs on a roasting rack and dry them out, you can use them to smoke, I use them to smoke bacon and it’s very good. Meanwhile in a pot slowly cook the corn kernels in butter with very low heat. After the corn cooks and starts to look dry cover with the corn stock cook it down to a glaze and repeat two more times. Blend the glazed corn in a Vitamix slowly adding stock, adjust the seasoning and acid, to the desired thickness. Blend on high for about 8 to 10 minutes to work the starch and the broth will become silky. Strain thru a chinois, cool and reheat when needed. The broth will be sweet, buttery and silky with a good mouth feel that goes great with just about anything.
John Dory
Caramelized Barley
Smoked Huitlacoche
Pop Corn
Upland Cress
Corn Broth
No comments:
Post a Comment