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Valerie Phillips: Restaurants are returning to the farm

Published: Tuesday, Aug. 30 2011 4:34 p.m. MDT

The menu changes with what's ripe and in season. Every two weeks there's a "featured ingredient" from the farmer's market on the menu — currently it's Tagge's Farm Summer Corn Soup with Marjoram Froth, and a few weeks ago it was cherry cobbler featuring plump, juicy Tagge's cherries (Tagge's is part of Box Elder County's "Fruitway.") The recipes are posted on the restaurant's Facebook page (The Farm Restaurant at Canyons Resort).

Unfortunately, brand names and cared-for ingredients cost more than generics. The soups are $8, lunch sandwiches $12-13. A generous helping of Mac and Cheese is $11, or $18 with Colosimo Smoked Sausage. A "sliders" trio features three cute little miniburgers — one made with lamb, one with beef and one with turkey, for $15.

Dinner entrees range from $18 for Summer Corn Risotto to $32 for Truffle and Onion Crusted Beef Tenderloin.

Well, OK. If we can't afford to be a regular diner at The Farm, we can at least cook like The Farm. Here's one of chef Musolf's recipes, which derives some of its flavor from corn cobs.

TAGGE'S FARM SUMMER CORN SOUP WITH MARJORAM FROTH

3 cups whole milk

3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved

2 tablespoons (1/4 stick) butter

1 large onion, chopped

1 large carrot, peeled, thinly sliced

1 celery stalk, thinly sliced

1 garlic clove, pressed

2 cups water

2 large fresh thyme sprigs

2 fresh rosemary sprigs

1 bay leaf

Ground white pepper

Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.

Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.

Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper.

Valerie Phillips is the former Deseret News food editor. She blogs at www.chewandchat.blogspot.com.Email: vphillips@desnews.com

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