Sweet Corn Maque Choux- A New Orleans Delicacy - Perfect for the Summer

Last weekend, we had a major celebration in our house.
The headline act on the Menu, was Gumbo
If you want to make Gumbo, click here
All the steps to make a perfect one, outlined for you
You can either serve it like a stew, below

Or more like a soup, a la the photo below

With or without rice
When I posted a photo of the Gumbo on Facebook, one of friends reminded me of other
New Orleans Delights, for instance Corn Maque Choux
So I had to make it
Corn is abundant, so sweet, this is a delicious alternative, to "the just gnawing" at the cob.
Serve with any protein and if by any chance, you have Leftovers
Make a Frittata, just add some more sauteed onion and perhaps some extra sauteed capsicum

Ingredients
Servings: 4
Recipe by Bruce Aidells from Epicurious Website

125 gms butter
1 cup finely chopped onion
1/2 cup chopped yellow capsicum
2 cups fresh corn kernels (cut from 3 medium ears of corn)
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon (or more) hot pepper sauce
1 green onion, finely chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Sea salt

To remove the kernels without making a huge mess
Strip back the husk and silk.
Leave attached, it makes a great handle
Also useful, for when you just want to eat a la naturale, dripping in butter

Melt butter in large skillet over medium-high heat.
Add onion and sauté until translucent, about 5 minutes.
Add capsicum; sauté until beginning to soften, about 3 minutes.
Add corn; sauté 2 minutes.
Add cream, thyme, and 1/2 teaspoon hot pepper sauce. 
Simmer until sauce thickens, about 5 minutes.
Mix in green onion, parsley, and basil. 
Season to taste with sea salt, pepper and more hot pepper sauce, if desired.
Perfect

Perfect Raspberry Sorbet - So Simple

Raspberry or Strawberry Sorbet

I saw this simple Sorbet, on an Australian Cooking Programme, with Justine Schofield
She was a MasterChef Finalist, in Series One
She actually made this with frozen Raspberries, or you could use fresh in season

So so simple
I just had to make it
After a wonderful celebration lunch, that we held at home last week.
I found a couple of punnets of leftover Strawberries, in the bottom of my fridge.
Just to the point of going off.
Oops
One bonus of that, is, they were really sweet
What a great way to use them up, perfect for the kids dinner tonight.
So I made Sorbet
No need for ice cream machine
Just a food processor or blender and a freezer

100 gms caster sugar
100 mls water
2-3 drops lemon juice
Dissolve over med heat
Bring to slow simmer and
Bubble away for about 5 minutes
Just to reduce a little
Cool

600 gms raspberries/strawberries
If using strawberries remove stalks

Pop into food processor
Blitz till fine purée
Strain through a sieve into a bowl
To get out the seeds
Add sugar syrup
Back into food processor
Blitz again till smooth
In to a tray and freeze

Remove from freezer
Break up and back into food processor

Separate out 1 egg white
Start processor and add egg white to raspberry ice
straight away
Blitz till smooth

This took about 2-3 minutes
Every so often scrape down the sides till homogenised

Into plastic container with lid
Refreeze then it’s ready to eat

Going to serve it with Little tarts, filled with Chocolate Ganache