Tag Archives: potato

Flora’s seasonal recipe: corn soup

13 Aug

7010181017_ec67a85b98Taking a bite into freshly picked corn, goes hand in hand with the smell of freshly applied sunscreen, the sound of birds chirping in the morning, the fragrance of fresh picked basil, the juiciness of a sun warmed tomato, and the sweetness and bright, brilliant colors of ruby red watermelons.

I was gifted a big bagful of fresh corn the other day, and while I was grateful, I was also a little hesitant, “what am I going to do with all of this corn?” After some corn and tomato salads and corn on the cob, my taste buds were looking for a different corn texture, so I ventured into summer soup making!

Here’s how my gifted corn turned into a hearty soup:

Serves 4 (if you have any left over, refrigerate and eat for lunch!)

Ingredients:

  • 3 ears of corn
  • 1 red onion
  • 3-4 medium sized potatoes
  • 4 cups veggie broth or water
  • 1 tablespoon olive oil
  • 2 bay leaves (optional)
  • Pinch of salt + a few grinds of pepper

Directions:

Husk your corn, remove silks (place silks to the side to make a delicious corn silk tea). Cut the kernels off of the cob, and set aside. Don’t throw away the cobs! Dice your red onion and potatoes, then turn your burner to medium heat. Using a medium sized pot add 1 tablespoon of olive oil, swirl the oil so that it covers the base, then add your diced onion and sauté until slightly caramelized. Add 4 cups of broth or water, and bring to a boil. Once boiling, bring down to a simmer then add the kernels, cobs, and potatoes. Top off with 2 bay leaves, then add a pinch of salt and a few grinds of pepper for extra flavor. Let simmer for 30-40 minutes, or until potatoes and corn are soft. Use an immersion blender (if you don’t have one of these, you should, they are a lifesaver! if you have a food processor blend your soup in small batches, or if you don’t have any devices, use a potato masher), and blend/mash to your desired consistency. Serve warm, or if you are super patient, let it cool down for a cold summer soup.

I had my leftover soup for lunch the next day, and boy was it delicious. Now I am wishing I was gifted bags of corn every week!

Photo courtesy of RaeAllen

Llapingacho, a traditional Ecuadorian dish

25 May

Inspiring families to cook together was one of the driving forces that prompted our Co-Founder and VP, Felicia Desrosiers when creating our Butter Beans food & garden summer camp. Cooking is a wonderful way to connect to others, have fun, spread creativity and take a step back, slow down and enjoy the simple things in life.

Llapingachos are a typical Ecuadorean stuffed potato patty that can be served for breakfast, lunch or dinner. They are super fun and easy to make, and even better, your kids will enjoy making them too!

Felicia offers us a recipe for these delicious potato patties, which are a staple in her Ecuadorian family. When she makes them, she remembers how her great aunt used to make her llapingachos every time she visited her. Felicia was always impressed that her great aunt had them ready to be put on the stove, and how thoughtful she was to anticipate her visit and cook one of her favorite foods.

Making food that takes time requires a shift in tempo. It inspires turning on some music, and pulling up a chair to share stories about the day or days passed. It is this kind of food prep that makes memories and kitchen tables a magnet for family. All of us have stories like this, whether from personal experience or stories of ancestors yet revealed.

Here is Felicia’s recipe:

Ingredients:

  • 4 lbs of Russet potatoes
  • 2 cups of grated queso fresco
  • Achiote for some color, or paprika
  • Salt to taste
  • 2 tablespoons sunflower oil

Directions:

Steam potatoes until they are soft. Save 1/2 cup of the water from the potatoes. Peel the potatoes (skins come off easily). Mash them, add a few pinches of salt and your saved 1/2 cup of water. The potato water has a lot of starch in it which will make the patties easier to form. Let sit for up to 3 hours covered.

Here comes the fun part, forming the patties! Make golf sized balls with the potato dough, and press into the center to add your cheese, cover the cheese with the potato dough and then smooth out to form a 1/2 inch thick patty. Place your pan over medium heat, and add sunflower oil. Once the oil is hot, add your patties, and flip once golden brown. Best if eaten hot, and served with a refreshing side salad.