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Jul 29, 2011 (3 days ago)Everyday Food by Martha Stewartby Ba

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Chilled corn soup, recipe adapted from Everyday Food




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A few weeks ago, Esther who works for Martha Stewart magazines sent me an email, asking whetherId like to receive a complementary copy of the special Everyday Food summer issue.

Id be happy to, I said.

I love summer .

It almost went without asking. Especially since, I later found out, recipes from fellow bloggers Heidi ,Aran , and Ree , were featured inside the magazine. With more goodies from New York food writerMindy Fox .

I promised to give my feedback.




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Apple and raspberry popsiclesMango and peach popsicles

Dont be surprised when I tell you that I wasnt actually familiar with the magazine at all. I know.

In a way, it was probably good. I didnt have any expectations.

The magazine arrived and I found myself enjoying what I read and saw.

The cover was pretty . The magazine was filled with beautiful pictures of mouthwatering dishes. Witha strong enchanting summer feel. There was even a delightful feature of Aran and dishes she made tocelebrate a summer pool party with friends.

All charming.




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Obviously, many dishes caught my attentionlike a zucchini frittata and Mindys roast chicken . Butbecause of the way my life goes at the moment, I knew I wouldnt have the time to cook my waythrough the magazine right away.




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I have the rest of summer to do just that.




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Yet, I started with a few selected dishes.

Like the gorgeous corn soup that Aran made and styled. It was a dish we loved.




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I adapted the recipe, experimenting each time I cooked it.

The soup is served chilled with chopped pepper and scallions , and coriander flowers . I was glad tofind coriander flowers in my garden that I gladly used for the garnish as well. We found the soup superbto start a meal on a hot day.

In one of my interpretations of the dish, the recipe I am including here, I liked to add leek and freshherbs , because I have lots of them in the garden that speak summer flavors. I also garnished the soupwith fresh pieces of crab that offered a welcoming contrast of texture and flavors, a bit like a crossbetween Earth and Water . Try these if you happen to have the ingredients handy. And I served thesoup lukewarm . In the end, I really enjoyed the original recipe and the variants I tried. It was fun tomake the soup again and again and see what happens each time we ate it.

See for more corn soup recipe ideas:

Corn soup recipe I cooked after a weekend in Block Island a few years ago

It may be the first corn soup recipe I cooked?

Then came the popsicles . Beautiful refreshing btonnets de glace eau , as we call them in French,

with colors that popped out of the pages. So inspiring , I thought. Perfect for the season.I knew I had to try a few.

I had mangoes at home, juicy peaches and raspberries bought at the market, and my favorite applejuice . Inspiration with a new recipe idea in my head.

That was just the way the mango and peach popsicle recipe that follows was born.

I kept it simple. Without any sugar added. I wanted to taste the aromas of the fruit. I wanted that Luluenjoyed them just like that too. I wanted color . So I decided to sneak a few raspberries inside eachpopsicle. And nothing else.

We ate them when my father-in-law and P.s sister, who both live in Chicago, paid us a surprise visit forlunch. It was a perfect summer day, I remember. Not too warm. So comfortable. I had prepared acarrot soup flavored with lemon thyme that we enjoyed with crusty millet bread , slices ofprosciutto , and cucumber from the garden that I sliced finely and dressed in a yogurt , mint , lemonjuice and olive oil sauce.




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The popsicles sealed our meal beautifully. They were gone within seconds.

So I made more. With red currants and raspberries that time.

Red ones! Lulu exclaimed when she opened the freezer and found them, ready to be eaten.




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She ate one. And then she was off running again.




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Ah the flavors of summer




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Did I like the magazine?

I did.

I also told Esther that I wished that the future issues would stay in a large format, like the summer issue(the current Everyday food issues are printed in pocket size).

Photographs need to be big , I added.

They really do.

Nest-ce pas ?

See for more popsicle recipe ideas:

Popsicles with raspberries and peaches I made last year

And a rhubarb and raspberry yogurt popsicle recipe.




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Cover photo Everyday Food by Martha StewartCorn soup and popsicles by myself




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Peach and mango popsicles with raspberries Peach and mango popsicle recipe with raspberries




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For 10 popsicles

You need:

1 pound 2 ounces (500 g) mango pulp (about 3 yellow mangoes)6 small vine peaches (7 oz; 200 g flesh), peeled, cored, and diced1/3 cup (80 ml) quality apple juice16 to 20 raspberries, halved

Steps:

In the bowl of a blender, place the mango and peach flesh, and pure finely. Add the apple juice(add more if necessary) and blend until you reach a pure with a creamy textureit shouldnt betoo runny, but thin enough that you can easily pour it inside the molds.

Fill the popsicle molds with this pure, leaving 1/2 inch at the top of each (as the fruit pure willexpand once it freezes).

Press a few raspberries inside each mold.Freeze until completely setif you use molds that require wooden sticks, add those before thefruit pure is completely set.

Bring the popsicles back to room temperature for a minute or so, or until they slide easily out ofthe mold. Eat immediately.

Note: If you want, add a few mint leaves with the fruit flesh and pure finely together.Raspberry and red currant popsicle recipe

For 4 popsicles

You need:

12.5 oz (350 g) red currant and raspberries combined1/4 to 1/3 cup (50 to 80 g) blond cane sugar1/4 cup (60 ml) quality apple juice

Steps:

In a pot combine the fruit with the sugar. Bring to a simmer and cook until the fruit bubbles.Transfer to the bowl of your blender and pure finely. Strain through a fine mesh to remove theseeds. Taste to make sure it is sweet enough. Add more sugar if necessary (to taste).

Add the apple juice (add more if necessary) to the fruit pure and blend until you reach a creamytextureit shouldnt be too runny, but thin enough that you can easily pour it inside the molds.

Fill the popsicle molds with this fruit pure, leaving 1/2 inch at the top of each (as the pure willexpand once it freezes).

Freeze until completely setif you use molds that require wooden sticks, add those before thefruit pure is completely set.

Bring the popsicles back to room temperature for a minute or so, or until they slide easily out ofthe mold. Eat immediately.

Corn soup recipe with fresh crab

For 4 people

You need:

4 corn ears, husked and silks removed2 cups milk at 2%2 cups water2 tablespoons olive oil + more for serving1 large shallot, finely chopped1 leek, white part only finely chopped2 thyme twigs4 sage leavesSea salt and pepper4 to 5 leaves of basilA few leaves of parsley1/4 red pepper, cored and seeds removed, finely diced1/4 orange pepper, cored and seeds removed, finely diced2 red scallions, cleaned and finely chopped




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1/3 cup fresh crab meat, to serveCoriander flowers, to garnishChopped chives, to garnish

Steps:

Using a sharp knife, cut the kernels off the cobs above a large bowl; set aside.In a pot wide enough to contain the cobs, combine the milk, water, cobs, twigs of thyme and

sage leaves. Bring to a simmer. Cook for 10 minutes and then stop the heat. Let rest for 10minutes.

In a saute pan, heat the olive oil over medium heat. When warm, add the leek and shallot, andcook for 3 minutes, stirring, without browning.

Add the corn kernels and continue to cook for 5 minutes, stirring occasionally.Add the milk, water and cobs, and season with salt and pepper. Simmer the soup, covered, for15 minutes, or until the vegetables are soft. Discard the cobs and thyme.

Transfer the soup and liquid to the bowl of a food processor with the parsley and basil, if using,(you may want to work in a few batches) and pure the soup finely. Strain the soup through afine mesh, pressing down with the back of spatula to extract as much liquid as you can. Transferthe soup to a clean bowl and chill it. Or if you prefer, serve the soup lukewarm, like I did.

To serve, ladle the soup in bowls (thin it a bit with water if you feel it needs it), and garnish eachbowl with pieces of red and orange pepper, scallion and fresh crab meat. Drizzle olive oil on topand add chopped chives.

For Arans original chilled corn soup recipe, see inside the summer issue of Everyday Food.

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