imagine your eyes are closed as you read this. A large spoon... as you bring it to your lips you smell the basil, plucked only minutes ago... you put the spoon in your mouth and barely sense the metal on teeth because you are hit with a rush of flavor, texture and temperature... of course the basil hits you first. But, it is followed immediately with the , let's get this party started taste and texture of cool, ripe, sushi grade avocado and a punch of lime...then you feel the warmth and richness of the creamed corn...punctuated by little pops of sweetness...at this point it's headed upward into the olfactory...and then you sense the truffle oil, pulling all the flavors together as they reverberate in your mouth... and then they all go away,... but you are left with a lingering sense of freshness, brightness, sweet creamy goodness and the funky earthy lovely taste that makes you wish it wasn't just one bite. In real time this took 1.78 seconds.
At the restaurant each night we offer a little bite from the kitchen, this one occurred a few weeks ago and I wrote it down and sent it to Rob as an idea for a potential post.
So, we went to "the Garden" as we affectionately call The Community Supported Garden at Genesis Farm, a CSG that both of our families belong to. I got a lesson in picking corn, and how to tell if it's ready. And, yes the silk at the top is already dried out when it's picked.
Then I went down to the garden house and picked out some other great stuff and threw together a soup.
Onion, garlic, peppers, eggplant, zucchini, all cooked slowly in a bit of oil. Then a splash of wine and chicken stock to cover. Cut the corn off the cob. add the cob to the pot and simmer for 20-30 minutes. Remove the cobs, add the corn, simmer 2-3 minutes. Puree, add a bit of heavy cream. Adjust the seasoning and top with crab meat, basil, and diced tomato.
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