For years now, I've been wanting to venture into the kitchens of chefs and cooks I admire, to take a peek and to share those glimpses (and a recipe of course!) with you here. I can't imagine a better place to start than Boulette's Larder and Bouli Bar.
Last Friday, I was lucky enough to be welcomed into Amaryll's kitchen. From the crisp cool maritime light, to the steamy pots on the stove top, bushels of rosy apples, rows of copper pans of every imaginable size, and stacks of jars packed with spices, herbs, and other temptations, this place is magic.
Lori and Amaryll's quiet corner of the SF Ferry Building has become a much busier place over the past few months since they've opened their second restaurant, Bouli Bar right next door to Boulette's. I've eaten a couple of scrumptious lunches since the doors opened and I'm looking forward to many many more.
Abby, my best friend from high school - co-founder of international architecture firm Kallos Turin - designed Bouli Bar (and the quietly revamped Boulette's). She would be horrified at my gushing, but I can't help myself... the space is stunning. Another friend perfectly described Bouli Bar as modern and clean, yet jewel-like; and I have to say that the space has a freshness completely unlike any restaurant I've seen. There are cozy banquettes, warm communal tables, seating in the atrium of the bustling Ferry Building, while a beautiful brass-clad wood-fueled oven burns at the heart of Amaryll and Lori's new venture.
Both Bouli and Boulette's feel just right and the food is unbeatable. We're so lucky.
Amaryll was willing to share some cooking wisdom with me that I had to pass along to you. One of the most irresistible plates of food being served the morning I spent at Boulette's was a bowl of "corn cream" - kind of a fresh corn polenta - topped with buttery scrambled eggs, fresh lime and sea salt. Talk about comfort food!
How do we make this Corn Cream at home? I had to know. Here's the scoop...
CORN CREAM serves 2
- 4 ears sweet corn
- 3-4 tablespoons butter
- sea salt to taste
- optional: heavy cream
Place cut corn in a blender or food processor. Press the kernels down with a wooden spoon to help release the liquid and to make blending easier. Thoroughly puree the corn for a minute or two until frothy like a cappuccino. (You can also run the corn kernels through a juicer, if you've got one). Feel free to strain the puree through a loose sieve if you want a very smooth texture, but a coarser texture is nice as well.
Pour your puree in a saucepan with butter and a few pinches of sea salt. Warm the corn over low heat, stirring occasionally. The corn will release its starches as it cooks, thickening the puree. The cooking also brings out the natural sugars of the corn, making for an amazing naturally sweet bite.
After only 5-10 minutes of gentle cooking, your Corn Cream will be ready to eat. Feel free to add a little cream for a looser consistency. Season with additional sea salt to taste.
I can imagine endless ways to serve the sweet creamy goodness: with poached fish, sauteed greens, grilled chicken, fried eggs, seared tomatoes.... So many delicious possibilities.
Trust me, you need Corn Cream in your life.
Thank you, Amaryll.