Corn Soup

There are two things you need to know about this post:

#1: Matt Wynn is a talented young chef in St. Louis. He’s worked at Hearth, Craftbar, Craftsteak, Niche, and Sardella.  When he’s not cooking, he enjoys playing rugby and posting on Instagram.

#2: Every month or so, 33 Wine Bar hosts their Dorm Room Dinner series. A chef serves ~80 diners a meal prepared in a kitchen that really isn’t much of a kitchen, which is part of the fun. What can these cooks do with limited resources? It’s like Chopped, except you’re the judge, your opinion doesn’t really matter, and you’re paying for your meal.

At his recent Dorm Room Dinner, Matt whipped up a corn soup that put any I’ve made to shame. We bartered soup for photos.

Corn Soup

Chef Matt Wynn

YIELDS ROUGHLY 3 QUARTs

INGREDIENTS

15 corn cobs (slice off kernels)
4 sprigs rosemary
1 sprigs sage
15 black peppercorns
6 cloves garlic
2 onions, sliced thinly
1/2 lb Yukon Gold potatoes
Pinch of red chili flakes
1 lemon

METHOD

In a pot, add cobs, herbs (you can wrap them all together in cheesecloth), and cover with water. Cook this together for about 2 hours.  You will know it’s ready when the cobs start to become fleshy and pods that uses to host the kernels start to deteriorate.  Strain your soup using a fine mesh sieve.

In a separate pot, sweat your onions in olive oil.  Once translucent, add in your potatoes and corn.  Let that slowly cook down together.  Season your veggies at this stage.  You want the water to leech out from the onions and the kernels, while also allowing the potatoes to get rid of their starchy water content.  Salt is a catalyst to making this happen.  If you decide to use the red chili flakes, just remember that a little bit goes a very long way, especially at this stage of the soup.  The capsaicin also helps leech out moisture from your veggies.

In Matt’s case, once he gets impatient enough or paranoid that this base will burn, he adds it to the strained corn stock.  A more rational approach would be the phase when your onions and corn turn to mush and your potatoes get whiter.

Cook the veggies and the stock together for about an hour, stirring occasionally.  If you want, add in a quart of cream.  Once your potatoes get mushy, that’s your cue to take it off the heat.

Now comes the not-so-fun part: buzzing and straining.  If you have access to an immersion blender, I would highly suggest buzzing your soup.  This makes the next phase easier, which is blending it in a blender. You could also just blend it all in the Vitamix in batches.  Buzz it and pass it though a fine mesh sieve.  Salt to taste, then chill.

Once your soup is ready to serve, add a hit of lemon juice to boost the acid, but only before serving.  If it lingers too long, then your soup will start to get slightly sour.

Garnish:  creme fraiche, Aleppo pepper, basil oil, fresh mint, puffed grains, and if you have access to pretty edible flowers, use them! Or you can do nothing. YOLO.

Nduja Stuffed Brie

I was hesitant to post this recipe, not because it isn’t delicious, but because you really don’t have to do much. It’s slightly more challenging than Rachael Ray’s famous Late Night Bacon, only because you’re required to use a knife and fold puff pastry.

The morning after the Super Bowl, I laid in bed, perusing Instagram and Twitter to see what horribly wonderful creations everyone had eaten. Nachos, pizza, dip after dip after dip. Then I saw a baked brie.

Baked brie is one of life’s greatest joys, but it seems like everyone does the same thing—some kind of chutney or jam, maybe some dried fruit, or, occasionally, mushrooms. I’m bored. I need more excitement in my life. I had spicy cheese dip on my mind, then I saw the brie, and it happened.

I’m going to stuff brie with ‘nduja then bake it, I yelled to no one.

And so I did.

Nduja stuffed brie

SERVING DEPENDS ON HOW FAT YOUR FRIENDS ARE

INGREDIENTS

1 wheel of brie
1 log of ‘nduja
Puff pastry

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METHOD 

Put your wheel of brie in the freezer for 30 minutes or so to allow for easier cutting.

Cut brie in half, then spread as much ‘nduja as you’d like on it. Don’t be cheap with it.

Wrap the brie with puff pastry—it doesn’t have to look pretty. I followed The Kitchn’s guide. Bake according to the puff pastry brand’s instructions, something like 40 minutes at 400F.

Drizzle it with Mike’s Hot Honey for some sweetness. Serve with crackers or something.