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Article: Scallop Bonbons with Corn and Peekytoe Crab Congee.(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2001
- Author:
CopyrightCOPYRIGHT 2001 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the corn stock, in a large saucepan over medium heat, bring all of the ingredients to a simmer and maintain the heat for 30 minute. Remove from the heat and strain through a coffee filter-lined fine mesh sieve. Discard the corn and reserve the stock keeping warm.
For the congee, in a large saucepan over medium heat, bring the reserved corn stock and rice to a boil. Reduce the heat and simmer until the rice is tender, about one hour. Add the corn kernels and simmer until tender, about five minutes. Remove from the heat and set aside to cool slightly. Transfer to the bowl of a food processor fitted with the metal blade attachment and puree to break up the rice ...