This is the time of year you can get some good buys on corn and having corn stock in the freezer is SO nice. I use it for risottos, couscous, soups/stews, anything that would benefit from a little corn flavor.
Sweet Corn Stock
This idea/recipe came from a great chef friend, Kelly Johnson from, at one time, Tecumseh, MI - this chef is so talented he's scary. Give him a product and he just flys with it!!
1 large onion, rough cut
1 carrot, rough cut
2 stalks celery, rough cut
15-20 corn cobs, kernels removed and reserved
6-8 sprigs fresh thyme
2 bay leaves
1 tsp whole peppercorns
2 tbs butter
1 gallon blond chicken stock, veg stock or water
1. In a 3 gallon stock pot add the butter and sweat the celery, carrot and onion
2. Add the corn cobs, herbs, peppercorns and stock or water and bring to a simmer
3. Simmer 45 minutes if you use stock and 1.5 hrs if water.(I usually use at least part stock of some kind)
4. Strain, season, degrease and cool
so nice to have in the freezer.
Sweet Corn Stock
This idea/recipe came from a great chef friend, Kelly Johnson from, at one time, Tecumseh, MI - this chef is so talented he's scary. Give him a product and he just flys with it!!
1 large onion, rough cut
1 carrot, rough cut
2 stalks celery, rough cut
15-20 corn cobs, kernels removed and reserved
6-8 sprigs fresh thyme
2 bay leaves
1 tsp whole peppercorns
2 tbs butter
1 gallon blond chicken stock, veg stock or water
1. In a 3 gallon stock pot add the butter and sweat the celery, carrot and onion
2. Add the corn cobs, herbs, peppercorns and stock or water and bring to a simmer
3. Simmer 45 minutes if you use stock and 1.5 hrs if water.(I usually use at least part stock of some kind)
4. Strain, season, degrease and cool
so nice to have in the freezer.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com