Thursday, November 4, 2010

corn pepper soup/tomato paella

Here's more of what I did with my late summer corn:

corn pepper soup

I made this back in September on a Friday night. Lauren and Hannah came over for dinner and I made this soup. I used homemade chicken stock and lots of corn, pepper and onions. I sauteed the peppers and onions, added the corn and stock and let it all simmer. I blended it all up and topped it off with a hefty sprinkling of cilantro and freshly cracked pepper.

I have to say that while I like both corn and peppers, I had been getting tons and tons of them from the co-op at that point in time. I think I must have been pretty sick of them because I don't really remember that much about this soup. It was sweet and peppery, but at the time it just wasn't the most inspiring flavor combination. Whether I was sick of those particular veggies, I didn't showcase them to their best advantage, or if it just wasn't to my taste, this soup was still relatively tasty and markedly better than the other component of the meal.

I also made Mark Bittman's tomato paella. The way the blogosphere tells it, this summer tomato recipe is just divine. Crispy arborio rice, juicy ripe tomatoes and a rich yellow color from a few precious strands of saffron. All the flair of a fancy seafood paella, minus a great deal of work and expense. Sounds like a story that guarantees a happy ending, no?

Mark Bittman's tomato paella

Well I have a different tale to tell. One of dry, chewy rice, overly herbaceous tomatoes and saffron that was sadly completely undetectable. It didn't taste bad, persay, but either I am way out of step with the online foodie commmunity, or something went really really wrong with this recipe. I totally wanted to love it, but it was a total flop.

Although it was great having Hannah and Lauren over for dinner, I think I owe them a more inspiring dinner!

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