FERNANDINA FARE
Tested recipes of local favorites

FRESH CORN CHOWDER WITH ROASTED PEPPERS
FROM: Authentic Mexican

3 large ears fresh sweet corn OR 2-1/2 cups frozen corn, defrosted
4 TBLS. unsalted butter
1/2 medium onion, finely chopped
2 cloves garlic, peeled and minced
1-1/2 TBLS. cornstarch
2 cups milk, plus a little more if necessary
2 fresh chiles poblanos, roasted and peeled, seeded and finely diced
1 cup whipping cream
1/2 cup (2 oz.) crumbled Mexican queso fresco, or other fresh cheese like Feta or farmer's cheese
2 TBLS. chopped flat-leaf parsley for garnish

     For fresh corn, cut the kernels from each cob with a sharp knife and transfer to a food processor or blender. Scrape all the remaining bits of corn from the cobs using the end of a spoon and add to the rest, should be about 2-1/2 cups of corn, For frozen corn, simply place the defrosted kernels in the blender or processor.
     Heat half of the butter in a small skillet over medium. Add the onion and fry until soft, 6 or 7
minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn in the
blender or processor, along with the cornstarch and 1/4 cup water. Process until smooth.
     Melt the remaining 2 TBLS. butter in a medium-large saucepan set over medium heat. Add the
corn puree and stir constantly for several minutes, until quite thick. Whisk in the milk, partially cover
and simmer 15 minutes over medium-low heat, stirring often.
     When the soup is ready, strain it through a medium-mesh sieve. Rinse out the pan, return the
strained soup to it and stir in the diced chile poblano and cream. Season with salt and simmer over
medium-low heat for 10 minutes longer, stirring frequently.
     Serve the soup into small bowls, garnished with fresh cheese and parsley.

NOTE: If you use Feta cheese, soak it in water for about an hour and then drain. This helps
reduce the briny flavor you don¹t want in this delicate soup.

SPINACH LASAGNE (Lasagne agli Spinachi)
FROM: Kay Borum

12 dried lasagne noodles, cooked
2 TBLS. butter
8 oz. fresh mushrooms, sliced
4 cloves garlic, minced
1 medium sweet onion, thinly sliced
2 medium carrots, thinly sliced
3 cups heavy whipping cream
2 TBLS. pine nuts, chopped
1 tsp. freshly grated nutmeg
1 tsp. salt
1/2 tsp freshly ground pepper
4 cups shredded mozzarella (16 ounces)
1 cup freshly grated Parmesan cheese
2 pkgs. frozen chopped spinach, thawed well and drained

     Heat butter in 10-inch skillet over medium-high heat. Sauté carrots, onions garlic and mushrooms in butter. Stir in whipping cream, pine nuts, nutmeg, salt and pepper. Heat to boiling, reduce heat, and simmer uncovered for 30 minutes until thickened, stirring frequently.
     Heat oven to 375 degrees. Butter a rectangular baking dish (13" x 9" x 2"). Mix the cheeses
together. Place four cooked noodles in dish; layer with half of the spinach, half of the cream mixture
and one-third of the cheese. Repeat; topping with the remaining noodles and cheese. Cover and
bake about 40 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

NOTE: This dish is even better if refrigerated and baked the next day to allow the flavors to
mingle. Also freezes well.