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Corn Cob and Aged Cheddar SouffleˆSoufflés, both sweet and savoury, are served every day in bistros all over the world. They have a reputation as being difficult but they are actually a lot of fun to make. Fresh corn for this recipe really makes a difference, but frozen can be used in a pinch. I typically use white Canadian cheddar, but orange cheddar, Gruyère, Gouda or Oka are also great choices. It makes a great side dish for pot roast, roast chicken, roast pork or barbecued chicken.Corn “Off the Cob” SoupThis soup takes a little work but it will convert any corn-chowder lovers. The intensity of the corn flavour is heightened by using the cobs to make the broth and by using cornmeal to thicken the soup. Essentially this is a very, very loose Italian polenta. Milk gives the soup a corn chowder essence, but for those with lactose concerns, it works equally well without. In early autumn fresh, locally-grown corn is available almost everywhere.
"Cooking locally and seasonally isn't a trend. It's the way it's always been. And this will always be true of great food.