Recipe by Anna Gill
Serves: 6 6 ears of corn, shucked, reserve 1 cup of kernels 1 medium onion, chopped 1 garlic clove, finely chopped or pressed 2 tablespoons unsalted butter 4 ½ cups skim milk Garnish: sour cream and chopped chives 1. Cut kernels from cobs with a sharp knife*, then cut cobs into thirds. 2. Cook onion and garlic in butter with ¼ teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes. 3. Add all the corn except for the reserved cup, the cobs, milk, 1 teaspoon salt, and ½ teaspoon pepper and simmer, uncovered, 20 minutes. 4. Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids. 5. Chill until cold, at least 1 hour. 6. Add the reserved cup of kernels. Season as necessary with salt and serve with a dollop of sour cream and a sprinkle of chives. *Don’t cut the kernels too close to the ear or your soup will be too fibrous. NOTE: Soup can be chilled up to 3 days.
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Recipe by Anna Gill
Serves: 4 8 skin-on, bone-in chicken thighs Salt and freshly ground black pepper 1 tablespoon ground cardamom ½ teaspoon ground cloves 1 teaspoon ground cinnamon 1 long cinnamon stick, broken into pieces 6 tablespoons olive oil 2 tablespoons unsalted butter 2 medium onions, thinly sliced (2 cups) 2 tablespoons brown sugar 1 teaspoon of salt ¾ cup basmati rice 3 to 4 cups boiling chicken broth 3 tablespoons sultanas 1½ tablespoons flat-leaf parsley leaves, chopped ¼ cup cilantro leaves, chopped 1. In an extra-large re-sealable plastic bag, mix the salt, pepper, cardamom, cloves and ground cinnamon. Add 1 tablespoon of the olive oil and massage the bag until it is well blended. 2. Add the chicken pieces to the bag, shake it well to coat the pieces and set aside for 20 minutes. 3. Heat 2 tablespoons of the oil in a large sauté pan with a tight fitting cover. 4. Brown both sides of the chicken pieces in the hot oil, adding any spices that remain in the plastic bag. 5. Add 1 to 1½ cups chicken broth and reduce the heat. When the liquids have come to a simmer, cover and continue to cook for about 20 minutes, turning at least once. 6. Remove the chicken pieces to a dish and cover with foil. 7. Pour the remaining liquid into a large measuring cup and set aside. 8. Wipe the bottom of the sauté pan with a paper towel to absorb any residual moisture; don’t worry about the brown bits. 9. Heat another 2 tablespoons of oil and the butter in the pan. When the foam subsides, add the brown sugar and the teaspoon of salt. Stir to blend. 10 Add the onions and sauté, stirring constantly, until the onions are a rich brown, about 30 to 40 minutes. Take care not to scorch the onions. 11. Remove the pan from the heat. Remove the onions from the pan and set aside in a suitable bowl or container. Do not wipe the pan. 12. Return the pan to a medium high heat and add the rice. Stir coating the rice with the residue of the onions. Add the liquid previous set aside from the chicken. Add 2 cups of the hot chicken broth, the cinnamon stick pieces and the sultanas. Stirring, bring all to a boil. Reduce heat to a simmer and cover tightly for about 15 minutes. 13. Add the chicken and the caramelized onions to the pan. Cover and cook over low heat for 5 to 7 minutes, until the rice is cooked but remains firm to the tooth. 14. Sprinkle with the herbs and serve. Recipe by Lisa Fielding
Serves Four 10 medium eggs ½ cup heavy cream or milk 3 tablespoons olive oil 1 large onion 1 lb. mushrooms 2 tsp. fresh tarragon 1 ½ teaspoons sea salt ½ teaspoon freshly ground black pepper ¾ cup grated Gruyere or Swiss Cheese 1. Preheat oven to 375 degrees. 2. Thinly slice onions and set aside. 3. Clean and quarter mushrooms, set aside. 4. Separate tarragon leaves from their stems and discard the latter. Finely mince leaves, set aside. 5. Crack eggs into a large bowl. Whisk vigorously. Add 1 teaspoon salt, pepper, tarragon and cream. Whisk to combine. Set aside. 6. Heat two tablespoons olive oil in large skillet over medium heat. Add onions. Saute and stir frequently so they brown evenly. The process should take around ten minutes for the onions to adequately caramelize. Scatter the onions in a two-inch deep medium casserole. 7. Heat the remaining tablespoon of olive oil over medium heat and add mushrooms. Season with remaining salt. Saute for three to five minutes until softened and liquid is reduced. Scatter mushrooms over onions. 8. Pour egg mixture over all. Sprinkle grated cheese on top. 9. Bake frittata for 30 minutes or until set in the center and browned on top. Cool slightly. 10. Serve with a tossed green salad and crusty French bread for a simple and delicious dinner. Recipe by Anna Gill
Serves: 4 ½ small red onion, very thinly sliced ¼ cup cider vinegar Sea salt and freshly ground white pepper 1 small bulb of fennel 4 blood oranges 8 to 12 fat Gaeta olives 2 tablespoons extra-virgin olive oil 2 tablespoons shredded basil leaves 1. In a bowl, toss the red onion with the vinegar and season with sea salt and white pepper. Let stand at room temperature until softened, 15 minutes. Drain. 2. Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise, removing any pits. 3. Clean and thinly slice the fennel in circular pieces where possible. 4. Arrange the fennel and oranges slices on a platter and scatter the red onions and the olives on top. 5. Drizzle with the olive oil and season with sea salt and white pepper. Garnish with the basil and serve. Recipe by Anna Gill
Serves: 6 8 slices extra thick slab bacon slices, cut into ½ pieces 4 tbsp. unsalted butter 2 medium yellow onions, halved, then thinly sliced Sea salt and freshly ground black pepper, to taste 1½ cups flour 2 tsp. dry mustard 1¼ cups milk 3 eggs, lightly beaten 1. Preheat oven to 425o. 2. Heat bacon in a skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Transfer bacon to a paper towel with a slotted spoon. Pour the rendered fat into a 9”X11” baking dish and set aside. 3. Return skillet to medium-high heat, and add butter, onions, salt, and pepper. Cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside. 4. Mix flour, mustard and pepper together in a large bowl. Add the milk and eggs. Stir until smooth. Let the batter rest for 10 minutes. 5. Meanwhile, place baking dish with bacon fat in oven and let heat for those 10 minutes. Remove baking dish from oven, carefully pour in batter. 6. Spread the bacon pieces and caramelized onions over the top of the batter and return the dish to oven. Bake until puffed and golden brown, about 30 minutes. *The new plane-type zesters are wonderful for this job. |
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