Recipe Friday: Late Summer Produce

In a dutch oven melt butter over medium heat. Add leeks and saute until tender.

Add corn, bay leaf and garlic and continue to cook for another 3-4 minutes.

Pour chicken stock over the corn and season with salt, pepper and cayenne. Allow to simmer for 20 minutes.

Pour the soup into a blender or food processor and blend until completely smooth.

Return the soup to the pot and add the heavy cream. Continually stir over low heat until cream is fully incorporated.

Adjust seasoning as needed, garnish with micro-greens, avocado, cilantro, jalapeño or tomatoes and serve.

Cook the rice, but substitute the water for chicken broth. Let the rice cool completely.

Cut chicken thighs into 1-inch pieces and sprinkle with Creole seasoning.

Heat oil in a large skillet, and cook chicken until lightly browned.

Add the onion, bell pepper and garlic and cook until the onion is translucent.

Increase the heat to high and add the rice. Stir constantly until thoroughly heated.

Add in the tomatoes and green onions.

Stuff into the hollowed-out peppers and serve.

Combine peaches, lemon juice, and ½ cup sugar in a medium bowl and refrigerate for 1 hour.  Meanwhile, whisk eggs, yolks, and remaining ¾ cup sugar in a medium bowl and set aside.

eat milk in the top of a double broiler set over gently boiling water until it comes to a light simmer.  Whisk in ½ cup hot milk into egg mixture and then slowly add egg mixture into double broiler with remaining milk.  Stir with a wooden spoon until think and mixture coats back of spoon, about 15 minutes.

Transfer to a mixing bowl and whisk in cream; refrigerate until cold. Drain juice from peaches and stir into cream base and return peaches to refrigerator.  Pour cream mixture into ice cream maker and process according to manufacturer’s directions.  Just before ice cream is set, stir in peaches and cookies.