Ajiaco or Colombia rocks!

Ajiaco is a soup that originates from Bogota, Colombia. I know it's flavor because Lolly is Colombian and thus I have tasted many Colombian dishes. It is by far one of my favorite meals EVER. I have adapted it to my liking, make it a lot and happen to think it's awesome.

Guascas: secret Colombian ingredient
Galinsoga parviflora is a herbaceous plant in the Asteraceae (daisy) family. It has several common names including Guasca (Colombia), Mielcilla (Costa Rica), Galinsoga (NZ), gallant soldier (USA).

It is also known by the taxonomic name Tridax parviflora. Galinsoga parviflora was brought from Peru to Kew Gardens in 1796, and later escaped to the wild in Britain. In Britain its name Galinsoga is sometimes popularly rendered as "gallant soldiers", and then sometimes altered to "soldiers of the Queen". In Colombia it is used as a spice herb in the soup Ajiaco. It can also be used as an ingredient in leaf salads. In much of the world it is considered a weed. 

(Stolen form Wikipedia-NOTE do not ever cite or reference Wikipedia)

Green onions, small white potatoes,
chicken bouillon, cilantro, salt,
pepper, chicken

Mmmmmm....corn

I have been to Colombia three times and adore it.

Bogota, Colombia

Ellen's Colombian Ajiaco

Final dish:
add fresh cream and
capers!

Ingredients:
2 ears of corn (each halved)
Handful of fresh cilantro chopped
2 chicken breasts
4 green onions quartered
3-4 tablespoons of chicken bouillon
Dash of salt & pepper
3-4 tablespoons of Guascas
Bag of small white potatoes chopped
3-4 red potatoes chopped
2-6 tablespoons of heavy cream
As many capers as you would like

Directions:
-Boil small white potatoes for about an hour or until near disintegration (these thicken the soup); with potatoes...add green onions, bouillon, cilantro, salt, pepper, & chicken.
-Remove chicken and mash white potatoes to thicken soup if necessary.
-Shred chicken into small pieces with 2 forks (when done, put back into soup)
-Add guascas
-Add corn and boil until cooked.
-When soup is nearly cooked, add red potatoes until cooked.
-Place soup in bowls, each with a 1/2 corn cob (or cut the corn off the cob and put kernels into soup, like I like to do)
-Serve with chilled cream and capers

Corn sex organs

Agriculture factoid:

Sexual organs

Did you know that the silk (the hairy annoying part of the corn husk that sticks to everything) is one of the sexual organs of the corn and each silk hair is linked to an individual kernel! NO WAY! Also, There are about 800 kernels in 16 rows on each ear of corn.

CHECK IT!

(http://plantandsoil.unl.edu/croptechnology2005/

gen/what=topicsD&informationModuleId

=1075412493&topicOrder=3&max=12&min=0&)

Betsy and I continued to the Peninsula area and looked at various produce at Szalay's Farmer's Market especially corn. Betsy bought me corn :-).

Melons in a shopping cart

fruit

After de-kernelling

On the way back we actually saw a guy sculpting a tree. Then I went home, took a nap, exercised and cooked Summer Corn Chowder and Macaroni and Cheese.

Before de-kerneling

Summer Corn Chowder

I've never cooked so many things
at once before

Good beer.

Sweet Summer Corn Chowder

Ingredients: Serves 4

4 tablespoons olive oil

3/4 cup diced scallions, the white and light green parts only

1/2 teaspoon granulated sugar

1/4 cup all-purpose flour

4 cups skim milk

2 cups vegetable stock

Kernels from 6 ears of corn

1/2 cup of cheddar cheese

Directions

In a large soup pot or dutch oven, heat the olive oil over medium-high heat. Add the scallions and sugar and cook, stirring occasionally, until the scallions are soft, about 2-3 minutes. Turn the heat down to medium and add the flour, stirring constantly until the mixture turns a light golden brown and smells cooked.

Add the milk and vegetable stock, stirring until it has combined with the flour mixture, about 2-3 minutes.

Add the corn kernels and bring to a boil. Cook, stirring occassionally, until the corn has cooked through, about 15 minutes. Remove 1/4 cup of the kernels, then puree the chowder. To do this: Remove the soup from the burner, and puree with a hand blender or a regular blender. If you use a regular blender be sure not to create an airtight seal with the lid by closing the top entirely. If you do, heat from the chowder will cause the hot air to expand and splatter chowder all over you. If you have a hand blender, it’s definitely the easier way to go.

Stir in the cheddar cheese and season with salt and pepper to taste. Ladle the chowder into bowls and top with the reserved corn kernels.

Macaroni and Cheese (note from self-needs more salt)

from The Lee Bros. Southern Cookbook

serves 12

total time: 1 hour

1 tablespoon plus 1 teaspoon kosher salt, plus more to taste

1 pound elbow macaroni

3 tablespoons unsalted butter

3 tablespoons all-purpose flour3 cups milk

3 bay leaves6 cups coarsely grated extra-sharp cheddar cheese (about 1 pound)

1/2 teaspoon freshly ground pepper, plus more to taste1 pound Gruyere or Swiss cheese, cut into 1/4-inch slices

Preheat the oven to 350F.

Fill a large pasta pot with water. Bring the water to a boil and add 1 tablespoon salt. Add the macaroni and cook until al dente. Drain and return to the pasta pot.In a medium saucepan, melt the butter. Add the flour and stir together until smooth. Stir for 3 minutes. Add the milk, bay leaves, and 1 teaspoon salt and stir until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Add half of the cheddar cheese and stir until it is melted. Turn off the heat and season to taste with salt and pepper.

Pour the cheese sauce over the cooked pasta and stir until the sauce is distributed evenly in the pasta. Spread half of the macaroni and cheese in the bottom of a 3-quart casserole dish and flatten into an even layer. Sprinkle half of the remaining cheddar on top, then cover with half of the Gruyere. Add the rest of the pasta, flattening into an even layer, then cover with the remaining cheddar then the remaining Gruyere.

Bake in the middle of the preheated oven until hot and bubbly, about 30 minutes. If desired, transfer to the top rack during the last 5 minutes to brown the top.