Roasted sweet corn with poblano peppers, onions, seared scallops and smoked bacon..
Roasted Corn Chowder with Scallops and Bacon
(informed by a recipe by Rick Bayless)
3 cups fresh corn kernels, divided
1/2 small white onion
1/2 large poblano chile
1 red Fresno chile
1 clove garlic
1 cup fresh whole milk
1 cup fresh cream
6 oz dry sea scallops
4 oz smoked bacon, diced
1 teaspoon cultured butter
1/4 teaspoon smoked chili powder
1/2 teaspoon paprika
2 tablespoons fresh cilantro, chopped
sea salt and freshly ground pepper
Roast the poblano, Fresno, onion, garlic and 1/2 of the corn in a 450 degree oven until the peppers are blackened. Place the peppers in a paper bag or under an inverted bowl to steam a bit- the skins will peel right off.
Pulse the uncooked corn in a blender with the milk, cream and smoked chili powder, then transfer to a heavy pot set over medium-low heat. Stirring frequently, allow to simmer until reduced by 1/4.
Chop the roasted peppers, onion and garlic and add to the pan. Stir to combine.
Meanwhile, sauté diced bacon over medium-high heat until well browned. Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro. Add the scallops and sear until golden brown on both sides. Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.
Sprouted wheat and wild yeast sourdough bread, pastured eggs, fresh milk, spinach, onions, garlic, sweet peppers and aged cheeses..
Savory Bread and Cheese Pudding
A riff on a recipe by the Moosewood Collective
1 cup fresh whole milk
3 pastured eggs
2-3 pieces stale sprouted wheat bread
2-3 pieces stale wild yeast sourdough bread
1 cup fresh spinach, chopped
1/2 small yellow onion, chopped
2 sweet peppers, thinly sliced
2 cloves garlic, minced
1 1/2 cups grated aged white cheddar cheese
1/2 cup grated Grana Padano cheese
1 1/2 teaspoons coarse-grain mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
Whip milk into eggs, stir in mustard and season with cayenne, sea salt and black pepper. Set aside.
Tear bread into 1-inch cubes and place into a bowl. Sauté onions, peppers and garlic in butter over high heat until slightly browned, about 2 minutes. Scrape into bowl with bread.
Cook spinach until wilted, about 1 minute. Squeeze out excess moisture, then add spinach to the bowl with the bread and onions. Add grated cheeses and toss all by hand to combine.
Transfer bread mixture to a buttered skillet and pour milk mixture over the top, pressing down with a spoon to coat the bread. Top with sliced Roma tomatoes, then cover and bake in a 350 degree oven for 20 minutes, then uncover and cook until golden brown, about 15 minutes more.
Allow to cool 5 minutes before serving.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
With sprouted spelt flour, roasted Maya nut, mashed bananas, fresh milk, pastured butter and eggs, this moist, delicious bread looks, smells and tastes like chocolate and coffee although it contains neither.
Extremely high in Fiber, Calcium, Potassium, Folate, Iron, Zinc, Protein and Vitamins A, E, C and B, it is also high-fiber, low-gluten and easy to digest.
Try it with a little sweet, cultured butter, raw honey or Crème fraîche..
Mayan Banana Bread
For one loaf
6 oz. (by weight) sprouted spelt flour
2 oz. (by weight) organic, roasted Maya nut powder
1 teaspoon sea salt
3 oz. rapadura or other non-refined sweetener
1/2 teaspoon cinnamon
2 teaspoons baking powder
6 oz. fresh whole milk
2 medium bananas, mashed
2 large pastured eggs
4 oz. pastured butter, melted
Combine the wet ingredients (whisked) and the dry ingredients separately, then fold the two together until just combined.
Pour batter into a buttered loaf pan, sprinkle with crushed Maya nuts (raw, soaked and dried) and bake on the middle rack of a 350 degree oven until a thin knife blade inserted in the middle comes out clean, about 40-45 minutes.
Allow to cool on a rack at least 25 minutes before slicing.