The word of the week was peaches. They’re my favorite fruit-as-fruit (with tomatoes as my favorite fruit-as-vegetable), so I’ve been heading to the farmers’ market even more eagerly on Saturday mornings than usual. The peaches have been spilling over, so apart from being eaten out of hand, mixed with yogurt for breakfast, atop salads and in salsas, they made a command performance in the quintessential summer dessert — peach ice cream (using my Aunt’s recipe for the custard base).
And because I love nothing more than gilding the lily, raspberry-blueberry coulis really set this off, providing a tart counterpoint to the smooth sweetness of the ice cream. It’s really simple to make, too. Just throw 2-3 handfuls of berries into a small saucepan, add a little sugar (I used about a tablespoon of vanilla sugar) and some lemon juice. Cook it over medium heat until the berries break down and the sauce starts to thicken. Cool, and use it to top whatever comes to mind.
We’ve been eating out a bit lately, discovering new dishes and supporting new restaurants, which resulted in haunted dreams of Picnic‘s truffled corn chowder and the urge to create my own summer dish. Since buying a truffle is hard to justify as part of an experimental dish for only Gil and myself, I went in a completely different (read: cheaper) direction while still keeping it in the chowder family. What I came up with was nothing like Picnic’s masterpiece, but it was a worthy addition to my repertoire. Here’s what I did to make Smoked Corn Chowder.
It started with meat, as you probably knew it would. I scored the skin of two duck breast halves, gave them a good all-over coating of my beef rub, then left them uncovered in the fridge for a few hours before firing up the smoker. To keep the corn from overcooking (and to take advantage of the delicious duck fat that would be rendering from the breasts), I placed two shucked ears of corn on the lower level of my Weber Smokey Mountain (just above the water pan) and the duck breasts in the center of the top rack.
Before I go any farther, you should know that Gil takes whatever’s put in front of him with equanimity, typically. He keeps his head down and eats whatever I make without much censure or praise, no matter the how I feel about what’s on the plate. But these duck breasts earned the title The Best Thing Ever from him. (Take that as you will.) And they were awfully good, even if the skin didn’t get entirely crispy, which turned out to be a good thing for the chowder.
To take advantage of that extra fat on the smoked breasts, I devised a workable solution: I’d chop the seasoned fat from 1/2 of a duck breast and render it in place of bacon in the chowder. When the skin had crisped and given up as much fat as possible, I set it aside to use as garnish for the finished soup. The rest of the chowder was a pretty standard affair, but the smoked corn and slight hint of duck really added something special to it.
I liked the proportion of smoked corn to fresh — the smoke wasn’t overwhelming, but gave the silky chowder a depth it doesn’t usually have. Feel free to play with amounts for more or less of the smoky goodness.
I assume Gil agreed, because we ate it all in one sitting. Nom, indeed.
recipe after the jump