'Tis the Season for Corn
Ingredients:
4 ears of corn, cleaned and brushed with melted butter
1/2 onion, finely diced
1 rib of celery, finely diced
1/2 cup of butter
1 pint of heavy cream
1/2 T. salt
1/2 T. white pepper
1 bunch of fresh sage, cut into fine strips
1 to 1 1/2 loaves of French Bread, cut into 1-inch cubes and lightly toasted
Directions: Lightly roast corn on the grill and then allow to cool. Then cut kernels off the cob with a sharp knife. In a 3-quart saucepot, sauté the onion and celery in butter over medium-low heat until soft. Add the corn, cream, salt and pepper and bring to a boil. Simmer for 4 minutes over medium heat. Remove from the heat. Stir well and place half of mixture in a blender. Purée well. Return purée to remaining mixture in saucepot. Add the sage and lightly toasted bread cubes. Toss for several seconds. Allow the mixture to sit for 20 minutes or until the bread has completely absorbed the liquid. Place mixture in a buttered casserole dish and bake at 350F degrees for 15 minutes. (Serves 6) ~ Chef ~
1/2 onion, finely diced
1 rib of celery, finely diced
1/2 cup of butter
1 pint of heavy cream
1/2 T. salt
1/2 T. white pepper
1 bunch of fresh sage, cut into fine strips
1 to 1 1/2 loaves of French Bread, cut into 1-inch cubes and lightly toasted
Directions: Lightly roast corn on the grill and then allow to cool. Then cut kernels off the cob with a sharp knife. In a 3-quart saucepot, sauté the onion and celery in butter over medium-low heat until soft. Add the corn, cream, salt and pepper and bring to a boil. Simmer for 4 minutes over medium heat. Remove from the heat. Stir well and place half of mixture in a blender. Purée well. Return purée to remaining mixture in saucepot. Add the sage and lightly toasted bread cubes. Toss for several seconds. Allow the mixture to sit for 20 minutes or until the bread has completely absorbed the liquid. Place mixture in a buttered casserole dish and bake at 350F degrees for 15 minutes. (Serves 6) ~ Chef ~
