Tag: shallots

A Good Season for Corn and Chèvre

King Corn: On the farm yesterday, on my table today.

King Corn: On the farm yesterday, on my table today.

Spring is, after Autumn, my favorite cooking and eating season. An abundance of vegetables that I love to use daily, including King Corn, are out there, waiting for your hand.

The other day I was in a market and ran across some corn that was advertised as having arrived that day, so I asked the clerk and she told me that, yes, the corn had been delivered from a farm in Texas that morning. I selected a few ears and immediately had a dish in mind. (And my mind wandered to a meal I had in 2013 at Hot and Hot Fish Club.)

There were some good peas in a basket, so I put a few handfuls of those in my bag and moved on.

Back home, I toasted a bit of pimentón in a pan and let it smoke for a few seconds. (Toasting dried spices is a great way to taste their best flavor.) Add some salt to the pan as well. I husked the ears of corn and cut the kernels into a bowl, then shelled the peas and chopped a shallot and some garlic. Butter and olive oil into the pan with the pimentón, stir it a bit, then add the garlic and shallot and soften on low heat. Meanwhile, blanch the peas (lots of salt in the blanching water) and put them in an ice bath. Put the corn and the peas in the pan and cook on low, stirring as often as you want.

You’ll know when the corn and peas are ready, especially if you cook this a lot this spring, which I recommend you do. Warm some bowls, plate, then, as a final touch, top with some chèvre. Season with salt and pepper to your taste.

Duck and cheese, for a brisk day in Paris

Paris is … well, Paris is a great place for food, which is one of the reasons I love this city. Every day I wander into another little shop, looking for cheese, meats, vegetables, wines, coffees, or teas. Or conversation with people who love food and love to cook.

Teas of the world, in the 5th.

Teas of the world, in the 5th.

Today was brisk and sunny, I was out early, enjoying the holiday feeling, the lights and smiling people, the frowning people. Christmas trees are selling now, and the man who sits on the corner near my apartment depending on the kindness of strangers for his income added a new puppy to his entourage. He now has three.

I have been cooking a lot lately, saving my dining-out money for when Angela arrives. The kitchen in my apartment is small, two burners and a toaster oven. That limits my choices, but so far I’ve not had any problems satisfying my palate. This afternoon I picked up some sliced duck and a few shallots, and when I returned home I surveyed the kitchen and noticed some pasta and chèvre, and macaroni and cheese came to mind.

I love duck.

I love duck.

From a goat and a garden

From a goat and a garden

I cooked the pasta until it was just under al dente, then rinsed it in cold water and drained. I returned it to the pan and cooked it for a minute longer, to chase away any excess moisture. I then sliced the chèvre into it, added some salt and butter and mixed that well.

Cheese, pasta and butter

Cheese, pasta and butter; stir well.

duck bacon?

Duck bacon? Yes.

Duck fat and vegetables

Duck fat and vegetables

The duck I heated gently, then removed it from the pan and sautéed an onion and a shallot in the duck fat, which imparts a great taste to the vegetables. The duck I tore into smaller pieces, then added it, along with the onion and shallot, to the pasta and cheese mixture. Stirred it well and seasoned with more salt and pepper, then added a bit of cream.

The oven was hot, so I buttered a baking dish and put the pasta mixture into it. Into the oven went the dish, and I cooked it for an hour or so.

One can do a lot, or a little, with a toaster over

One can do a lot, or a little, with a toaster oven.

About five or 10 minutes before the dish was done I put a few more pieces of chèvre on top of the pasta and broiled it until the cheese melted.

It was excellent, with a baguette and a pinot noir. If you can’t find duck I have also tasted this dish with pork bacon, or lardons, or salmon. I prefer duck.

Everyone loved macaroni and cheese, no?

Everyone loves macaroni and cheese, no?

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