For many people the arrival of vine-ripened tomatoes marks the beginning of summer. But for me, it's the mounds of corn at our farmers market. With countless ways to enjoy corn, one of the most delicious is to use corn kernels in an Asian-style congee or rice porridge.
Certainly the easiest way to enjoy corn is to strip off the husks and place the cobs into boiling water or onto a blazingly hot grill. Featured center stage, a bowl of freshly cooked corn on the cob is wonderful. But corn is also an able supporting player when the kernels are cut off the cob and added to salads, soups, stews and pasta.
A meal in itself, congee is Asian comfort food. Putting good use to leftover rice, the most basic congee is a stew of boiled rice. Many cuisines have made the dish their own by layering in flavor with combinations of stocks, fragrant oils, fresh and dried herbs, spices, vegetables, meat, poultry and seafood.
Congee comes in many consistencies. Some feature the broth as much as the rice. Other versions have very little liquid and the congee has a consistency similar to porridge.
Any rice varietal will work nicely to make congee. Short grain, long grain, white or brown rice, it doesn't matter. When the cooked rice is added to a liquid over heat, the starches thicken to create a sauce. Water can be used as the liquid, but a home-made stock adds much more flavor.
My congee borrows the general technique but is not an attempt to create an authentic dish as prepared in the Philippines, China, South Korea, Thailand, Japan, Sri Lanka, Myanmar, Indonesia, Malaysia or Vietnam.
Because the starting point for congee is so flavor neutral, a variety of vegetables, seasonings and stocks can be added. A fine dice of carrots, green beans or broccoli works well, as does a shredding of kale, spinach or sorrel. Instead of olive oil, use sesame or truffle oil. Add aromatics such as raw garlic, fried garlic chips, turmeric, cilantro, cumin, saffron, pimentón or oregano. Homemade broth brings another level of flavor. You can use a dominating liquid like beef stock flavored with anise or take a more delicate approach using shrimp stock with a saffron infusion.
As an ingredient in congee, corn is an ideal companion because the firm sweet kernels contrast well with the creaminess of the boiled rice.
Corn-Lobster Congee
If lobster is not available, another protein can be used. Cooked or raw fish, crab meat or shrimp can be substituted for lobster. Or, shredded roast chicken or roast pork will pair nicely with the corn. A vegetarian version is easy to make by using homemade vegetable stock and fresh farmers market vegetables and herbs.
Cooking a lobster is probably easier than you might think. Bring 3 inches of water to boil in a large pot. Hold the lobster's head submerged in the boiling water. Cover the pot with a lid. Cook five minutes. Remove the lid, submerge the part of the lobster that is not yet red. Cover. Cook another three minutes. Transfer the lobster to the sink. Reserve the water in the large pot.
When the lobster is cool to the touch, hold it over a large bowl. Remove the legs, claws and tail, reserving any liquid to add to the stock. Discard only the dark colored egg sack. The green tomalley is a delicacy and should be saved to be eaten warm on toast.
Removing the meat from the tail is relatively easy. Use kitchen shears to cut the shell underneath lengthwise and across the top of the tail. The meat will come out without effort. Cracking open the claws takes a bit more work and sometimes requires the use of a hammer. The body meat is especially sweet and requires the use of a pointed stick to separate the meat from the cartilage.
Some of the meat will be cooked. Some will be raw. Both can be used in the recipe.
Place all the shells into the pot with the cooking water and simmer covered thirty minutes. Strain out the shells and reserve the lobster stock.
Refrigerate the lobster meat and stock until needed. The preperation of the lobster can be accomplished a day ahead. If all that sounds like too much effort, use the other proteins mentioned above.
Homemade stock is preferable to canned, boxed or frozen stocks, which are often overly salted and can have a stale taste. Homemade chicken stock is a good substitute if other stocks are not available.
Because rice varietals absorb liquid at differing rates, have enough stock on hand. Adjust the amount of stock as you cook until you have the consistency you enjoy. If you want your congee to have more soup, use six cups of stock. If you would prefer less soup, use four cups. Taste and adjust the seasonings as well.
(Written by David Latt/Zester Daily)
