Secrets Secrets are SO fun!

I cannot explain why things that are "secret" are so much cooler than those out in the open. It's the same phenomenon that makes "mini food" taste better.  It just does. Why are secret things better? They just are. And since we are in agreement (I presume), I will provide you with the most secretive (and therefore hippest) spots in NYC.

But...DON'T TELL ANYONE. I'm talking pinky swears here people.

Secret Restaurants (the italics used to imply a whisper. super effective huh?)

1)The Burger Joint

*119 W 56th St (Between 6th Avenue and 7th Avenue)

Hidden behind a curtain in the fancy schmancy Le Parker Meriden. Look for the small neon burger sign. Suits, tourists, and foodies mix and mingle in this beloved hole-in-the-wall "dirty little secret" landmark. Food is as basic (and delicious) as can be -- burgers, fries, and shakes. Oh, and beer. Obviously beer.  And please...PLEASE...adhere to their motto: 

2) La Esquina Taqueria

*106 Kenmare St 

How do you hide an enormous (and gorgeous) Mexican restaurant in the middle of Nolita? Put it underground and pop a working diner taqueria over the entrance of course! But don't be fooled by the highly effective (and tasty) disguise for one of Manhattan's most secretive dining spots. Here's how to find it:

First, make a reservation. Next, find the scary lady standing in front of the door marked "Employees Only". Give scary lady your name and hope for the best. If actually on the list, you will be guided down a dark staircase, through the bowels of the kitchen and into a pretty phenomenal dining space with dripping candelabras and wrought iron gates. Truly, a feast for the eyes AND the belly.

3) Freeman's

*191 Chrystie St

Freeman's is hidden down an alley. An alley called, quite literally, Freeman's alley -- a long, narrow, dark alley that few have heard of and even fewer can find. It is smuggled inside the square made up of Stanton, Bowery, Rivington, and Chrystie (entrance off of Bowery). At the end of the shadowy alley lies a little haven of hanging lights, rustic elegance, and taxidermy. Oh, and incredibly approachable yet sophisticated comfort food. Not to mention a killer cocktail list (their resident mixologist has been ranked top ten in the country).  Their menu includes delectable dishes like baked artichoke dip and Devils on Horseback--savory blue cheese-stuffed prunes wrapped with bacon. 

Happy Hunting!!!

Mad scientist sandwiches. Beware.

Ok. It's Wednesday. It's a freaking blizzard out there. And frankly, I'm a bit crabby.

It's a rarity but occasionally it happens. But fortunately, as I started to research blog ideas for our food-loving friendly followers (and we thank you), I came upon an article that instantly lifted my spirits. Instantly I say. An article about...sandwiches.


Oh man, I don't know about you, but I am a sandwich junkie!! Nothing is more delicious and comforting to me than a hearty, gooey, flavorful party between two freshly baked pieces of bread! Oh boy. We are talking sandwiches people.

And not just any sandwiches my friends. We are talking about the TEN BEST NEW SANDWICHES IN THE COUNTRY (according to the respected palates at Endless Simmer).

This is no small victory and I feel that attention must be drawn to the deserving champions.

At this point, we probably all know where to find the best reuben, the best grilled cheese, the best tuna melt, and so forth.  The traditional sandwich, while always appreciated, is something that has already been mastered by sandwich shops around the world.

But what about something new? Something daring? Something like...brussel sprouts?

That's right. The #2 new sandwich in the country (the entire country) is the Brussel Sprout sandwich in NYC's very own No. 7 subs (in both the flatiron's Ace hotel and Michael Stuart NY's hood of Brooklyn).  Look at that beauty. Bright green brussel sprouts, melted swiss, russian dressing, and potato chips. Yes, potato chips. On the sandwich. Like the good ole days when we used to put them on our P&J's. Now we put them on brussel sprouts. Ma, look how far we've come?

And the number one spot? I hope you can handle this. The number one new sandwich in America is known as The New Luther (named after the legendary Mr. Vandross of course). It hails from the restaurant ChurchKey in Washington D.C.

What is it you ask? Prepare yourself...

First, a house-made brioche donut is glazed in savory maple-chicken jus and topped with warm pieces of oven-baked pecans. But it doesn't stop there -- for this is #1 after all. The brioche donut is now cut in half and stuffed with a hunk of buttermilk fried chicken and wedges of applewood smoked bacon. If I could use profanity on this blog, now would be the time. Because there truly are no words to describe what this thing must taste like.  And since the folks at ChurchKey realize what kind of sandwich madness they have on their hands,  they don't even list this badboy on the menu. You must merely be "in the know". And, to increase both its demand and mystery,  it’s only available by request on Sundays, from noon to 8 p.m.

Planning my trip to D.C. right...NOW.

I like minis!

We are obsessed with all things tiny.

 We can't help it. When things are generally meant to be large and someone makes them tiny, well we just swoon. And food is no exception. Mini food is just so darn cute.  And the swooning public often thinks it even tastes better -- and who am I to judge?


Pigs in a blanket, while inexplicably delicious, is a bit of "old news" when it comes to tiny food. Chefs all around are finding new creative ways to pack a whole lot of flavor into a bit-sized niblet of your favorite foods. And our chef here at Michael Stuart NY is certainly no exception.


Some of our favorite tinies:

Truffled Lobster Roll

potato bun, lemon zest, fine herb mayo

Beef Sliders (an oldie but a goodie)

 ground beef, cheddar, pickles, special sauce

“Mini Baked Potato”

fingerling potato, bacon, chive crème fraîche, grafton cheddar

Mini Grilled Cheese

 robiola, truffle brioche, tomato compote

Pulled Pork (pic coming soon!)

 barbeque sauce, potato roll, pickles 

So, throw a tiny party. And no, the drinks don't have to be tiny too!

MEALS ON WHEELS!

Last September, I was fortunate enough to spend some time in beautiful Portland Oregon. I loved everything about it:

1)Voodoo Donuts (whose motto is "the magic is in the hole")

2)the gorgeous farmers markets scattered through the city

3)the independent coffeeshops (only a few starbucks lingered about)

and MOST of all...THE FOOD TRUCKS!!

Holy cow. They were everywhere! They were gourmet! They were cheap! They were ON WHEELS!

Upon my return from the great land of foodie transport, I couldn't stop raving about these darn trucks. How great to have so much dining variety at your fingertips! And, best of all, everything is sold in fairly small (and inexpensive) portions -- so you always have the option for sampling!

Well, before I even had time to discuss planning another trip out west, our very own NYC seemed to be jumping on the bandwagon (yes, i punned).

Everyday it appears a new food truck has popped up on yet another corner.  And, like everything else in this town, the competition has driven the quality to the max.

And I'm talking about your standard (yet delicious) halal fair. I'm not even talking about Mr. Frosty (and man oh man I love me some Mr. Frosty). No, I am talking about a gourmet food movement that covers the whole cuisine map.

There's:
1)THE ICE CREAM TRUCK:
*Van Leeuwen Ice Cream -- created by three simple and personal ingredients. Cream and milk from upstate NY cows they claim to know personally, egg yolks, and pure cane sugar. They have 3 trucks roaming around town. Check their current locations at:
http://vanleeuwenicecream.com/


2)THE TACO TRUCK:
*Endless Summer -- delicious and innovative tacos served fresh to you by your local hipster
http://endlesssummertacos.com/



3)THE GET ME TO BELGIUM IMMEDIATELY TRUCK
*Wafels and Dingles -- covered in your favorite sinful toppings
http://www.wafelsanddinges.com/


4)THE BISTRO TRUCK
*Bistro truck -- while they get no points for a creative name, you can grab an affordable Niçoise sandwich, roasted lamb over couscous, and grass fed beef bistro burgers at this joint.
http://bistrotruck.com/

AND SO MANY MORE...

Check out New York Magazines top 25 picks!

So get out there folks. Wander out into the great outdoors. And find yourself some truck food.

Let's go clubbing! (no heels required)

As perhaps you've already heard, there is a new trend that has been wafting around town these days.  That which is known as...

Now, until recently, a supper club implied an actual dining establishment where one would go to spend the evening -- from cocktails to after dinner entertainment. They exist most prevalently in the midwest and tend to be most popular amongst the more "mature" crowd.


Well, these days -- forget about it! Supper clubs have claimed a new identity and, quite frankly, have become the new "it girl". Every cool cat in town is part of one. Which means if you consider yourself to be pretty darn neat-o, and you are still supper club-less, well you better start making some phone calls. And a grocery list.

What is a supper club you ask?

A supper club is exactly what it sounds like -- a private little club where supper is made. More specifically, everyone who is a part of the club gathers in the home of each week's host (or"chef"). Every week, when supper club day arrives, the destination home (and chef) will rotate.  The host is responsible for providing the meal. Well, not just providing -- so don't you "take-out" fanatics get excited. The host is responsible for COOKING a meal for all supper club members.  There can be themes...or no themes.  Courses...or a darn free-for-all. There is only one rule -- which I feel I must once again stress. THE HOST MUST COOK THE MEAL.

For those of you whose anxiety levels are already rising ("ahh I so badly wish to be cool but I can barely heat a can of soup!!), do not fret my friends. Take a breath.  And make spaghetti (no one will know it's prego....)

For all those who get to enjoy the host's creations, please be courteous. Bring wine. Bring brownies. Bring a good attitude. If you are a super foodie, perhaps you should join a group with fellow foodies. This way good ole "spaghetti chef" (mentioned above) won't have to feel vastly inferior to your duck confit.

The Supper Club is truly nothing but a fabulous idea that makes for a great time. You get to hang out with your friends, meet some new friends, have some cocktails, and sample interesting (and hopefully delicious) creations by those you love.

Happy clubbing.

Dude, where's the food?

*(annoying rhyme unintentional)   

Anyone who owns a small (but quickly growing) business dedicated to a field of creativity knows that word of mouth means EVERYTHING. Not to toot our own horn or anything, but anytime people try our food, they go back and share with friends their amazement and delight. Ok, so maybe that was a wee bit of horn tooting. Well, fine. But what can I say?

We are extremely fortunate to be owned and operated by a passionate and talented foodie who puts every ounce of himself into every morsel of food. And it shows. And word spreads. And we are happy.

However, there is something that has become apparent to us that makes us particularly down in the dumps. As evident by the typing that is occurring at this very moment, BLOGS have shot to the forefront of social media. And any blog who boasts followers by the thousands (hopefully to be us one day) can be hugely influential when deciding what to post -- and what to promote.

For a catering company, one would think that WEDDING BLOGS would be an incredible way to show soon to be newlyweds (or those who merely enjoy gawking at wedding photos -- no judgement) an inside peek at the final results of catering magic.  A helpful tool when shopping for wedding caterers. Seems fairly obvious right? Wrong.

For some unknown reason, food is completely absent from nearly every wedding blog around. Now, we are followers and huge fans of several fantastic and popular wedding blogs.
BrooklynBride, 100 Layer Cake, Ruffled, Style Me Pretty -- to name a just a few. But we are deeply perplexed at the lack of FOOD PHOTOS.

As anyone who has ever attended a wedding can attest to, the food is what everyone talks about. Good or bad. That's what people talk about. Sure they will mention the beautiful flowers, the lovely chuppa, the fabulous (or hideous) bridesmaid dresses. But truly, and I don't believe we are being biased here, aside from the excitement of the newly wedded couple, the food is often the star -- or the dud -- of the evening's gossip.




 So, I ask you wedding bloggers, WHERE IS THE FOOD?



Food photos can be beautiful,  edgy, and artistic. Allow me demonstrate. And please wedding bloggers, I beg you -- and I find no shame in begging -- please follow in our food photo posting foodsteps.

Pictured are: 

1. Slow Roasted Pork Belly 

2. Beet Tartare on brioche (w/whole grain aioli, egg mimosa, baby arugula)

3. Sweet Pea Risotto (w/foraged mushrooms and soft fried egg)

4. Sweet Corn Soup (w/paprika oil)

        

A feast for the eyes...

As you know (and if you don't well then it's about darn time to jump on the bandwagon), Stuart and Welch Catering is now OFFICIALLY Michael Stuart NY.   With our fancy new website now launched,  I wanted to give you, and your salivary glands, a little taste of the mscnyc magic.

Michael just completed a photo shoot with his star quality culinary creations. The shoot was held at The Green Building, a beautiful raw space in Brooklyn that used to be a brass foundry.

Photos taken by the incomparable Jen Huang http://jenhuangphotography.com/

And now for the FOOD...

OUT OF AFRICA

peri peri lamb

w/red lentils, calypso beans, shredded brussel sprouts

braised oxtail

w/smokey cauliflower, romesco, cippolini onions, rosemary oil

confit of pork belly

w/pickled tangerine

rock shrimp quinoa

w/spinach, pancetta, avocado, toasted almonds

And since it wouldn't be fair to make you drool over these delectable dishes without offering you the chance to sample a little something, here's our top secret recipe for...

rock shrimp quinoa

*1/2 lb rock shrimp

DRY RUB:

½ cup Kosher Salt
¼ cup Smoked Turkish Pepper
½ cup Turmeric
½ cup Chili Powder
¼ cup Smoked Paprika
1 tablespoon Garlic Flakes
1 tablespoon Onion Flakes
1 tablespoon Mustard Powder
1 tablespoon Ground Cumin
1.5 tablespoons Ground Corainder
2 tablespoons Ginger Powder

This recipe makes about 1.5 pints of dry rub. I use it on everything from roasted chicken, ribs, brussel sprouts, potatoes, and everything in between. its THAT good.

In a small mixing bowl, toss the shrimp with the spice mixture and a little olive oil. Refrigerate while preparing the rest of the ingredients:

organic red quinoa (cook like pasta. takes about 15 minutes or so.)
slivered almonds (toast in a dry pan or oven till golden brown)

baby spinach (leave raw)

pancetta (dice & render in a saute pan, then drain on paper towels)
avocado (slice or dice)
lemon zest (use a microplane to zest)

Once the quinoa is cooked, let cool in refrigerator.  When ready mix in raw spinach, pancetta, toasted almonds, lemon zest, a little olive oil, salt & pepper. 

Lay quinoa out on a platter or plate, spread some avocado on top.  

Heat a small saute pan over med-high heat.  Add a little grapeseed or canola oil. When oil starts to smoke a bit add shrimp and saute for a minute or two until cooked through. Spoon over the quinoa and enjoy!

Planes and Pies and Dogs. Oh my.

According to the NY Daily News, we should all be on the lookout for 3 major food trends of 2011. And considering they have won TEN Pulitzer Prizes, I feel that we should pay attention.

Food trend number one: GOURMET AIRPORT FOOD

Well wouldn't that be nice?  As someone who frequents LaGuardia airport, the idea of anything gourmet sounds like a dream.  We all know that airport chinese food can, um,  get a little old. But, according to our Pulitzer folks,  LaGuardia will open more than a dozen restaurants, bars and cafes by next summer -- including a steakhouse by Michael Lomonaco of Porter House New York, a pizza place from Domenico DeMarco of Di Fara Pizza and a burger joint by Pat LaFrieda, the famous meat purveyor.

 

Yes please.

Food trend number two: PIES!!!

 

Now, I don't know about you blog reader folk, but I love me some pie. I mean, I REALLY love me some pie. In fact, when the day comes, I plan to have wedding pie -- an endless assortment of wedding pie. And, despite their delightful messiness,  I still plan to smash said pie into into the face of my unsuspecting mate. Perhaps we will invest in some aprons.

 

In NYC, pie-mania is spreading like crazy.  And not just ordinary pies, mind you. At Hill Country Chicken (1123 Broadway; 212-257-6446; HillCountryChicken.com), you can get yourself your very own...pie shake. Yes. A milk shake with pie. Pie Shake. Brilliant 

 

Food trend number three: GOURMET HOT DOGS

 

Yes, we all love a good hotdog (beef, pork, veggie, whatever). And yes, sometimes a little stadium mustard is all we need. But on those days when we crave the comfort of a good ole dog but can't ignore the excitement of our foodie curiosities, you can now find yourself a gourmet dog.

 

Crif dogs has been ahead of the trend for some time now and still rank as #1 in NYC. But, a few others are nipping (pun intended) at their heels. 

Bark Hot Dogs in Park Slope BarkHotDogs.com 

 

Dogmatic in Union Square http://eatdogmatic.com/

 

And if you'd like to make your away around the world in 80 DOGS, here are some fabulous recipes you can try at home.

http://www.bonappetit.com/magazine/2009/07/international_hot_dogs?mbid=synd_yshine_bon

 

 

Read more: http://www.nydailynews.com/lifestyle/food/2011/01/02/2011-01-02_top_food_trends_to_watch_for_in_2011_pie_gourmet_hot_dogs_and_highend_dining_at_.html#ixzz1Aw3wKPC0

CONDIMENTS. Love and heartache.

As our lives continue to get busier and busier, the last thing any of us want to think about is something as trivial as a condiment.

AS TRIVIAL AS A CONDIMENT?? 

That is, of course, just hogwash.  When we choose to indulge in a sandwich, a burger, tasty french fries, or even vegetables, condiments are what bring the entire experience together. Period.

So needless to say, when I went to my cabinet last night to top off my burger (well, veggie burger) that I had worked so hard to bring into this world, imagine my horror when I opened my refrigerator only to discover...I was out of BBQ sauce!

SAY IT AINT SOOO!!!

Now, I'm not going to pretend that I merely stood there acting like a lady. Oh no, these were my condiments after all. 

But after my dramatic sobfest had simmered, I pulled myself together and realized that drama would get me nowhere. I had options people. I could:

1.Go to the grocery store

2. Make my own

Considering this was one of those moments when the idea of leaving my apartment again felt like cruel and unusual punishment, I opted for the "road less traveled" option. That's right blog-readers, time to make some BBQ sauce.

And why not? In fact, why isn't condiment making a more common practice? The ingredients are often those we have on hand, homemade is always better than store-bought, and it really couldn't be easier.

So, let us begin a homemade condiment craze, shall we?

Below is a basic recipe. Click on the sauce pic for more!!

Southern Barbecue Sauce

Ingredients

• -4 oz white vinegar
• -4 oz tomato ketchup
• -4 oz molasses
• -4 oz orange juice
• -2 tablespoons Dijon mustard
• -1 tablespoon Worcestershire sauce
• -1 teaspoon dried chili flakes
• -Tabasco sauce to taste

Method

Put all the ingredients aside from the Tabasco into a saucepan and heat over a low heat. Stir frequently to stop your sauce from sticking or scorching on the bottom of the pan.

It's important that you don't allow this barbecue sauce to boil. Reduce the heat and let your sauce heat up gently for 5 minutes.

Taste test your homemade barbecue sauce and then add a few shakes of Tabasco sauce to suit your own tastes. You might prefer to add a little salt and pepper to taste if you feel it needs a little more seasoning.

AND FOR THOSE MUSTARD LOVING INDIVIDUALS: 

Ingredients

• 1/4 cup dry mustard powder
• 2 teaspoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 cup sweet pickle juice
• 1/4 cup water
• 1/2 cup cider vinegar
• 1/4 cup mustard seed

Directions

In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

Gawk Gawk Gawk away!!!

For those who love to eat. For those who love to cook. And for those who love to gawk.

This is a blog post for YOU.

There is a fabulous new website that we have just discovered -- created by a man named Chuck.

FOODGAWKER

Chuck's website is truly something that all food lovers can enjoy. For those of you who possess both culinary and aesthetic talent, Foodgawker allows you to show off fancy pictures and recipes of your most impressive culinary creations. The only catch is that it must be posted from a blog. So, if you already have a food blog, this will be a cinch.
Here are the simple rules for getting your delectable masterpieces on the site.

For those of you who are virgin bloggers, what better time to start? It's Monday. It's cold. I'm hungry. Do you really need more reasons?
(**How to being a blog instructions at the bottom of this...blog)

And, for those of you who simply wish to GAWK, simply click away to food-gawking bliss.

Be inspired. Be brave. Be a foodgawker.

** VIRGIN BLOGGER
1)Go to blogpsot.com
2)Click on Get Started
3)Um. Get started.
4)Happy Blogging!!!

Whiskey. For the ladies. Lady Whiskey.

Well, it's Friday folks. And what does that mean? The delightful weekend of course. And what does that mean? Hopefully it means countless of hours of relaxation filled with fabulous friends, delicious food, and "oh what a night" cocktails.

And speaking of those cocktails...

It's 2011 people -- and the stringent line between male and female "roles" continue to blur. Woman are high powered executives, men cook dinner, women wear vests, (some) men wear heels, and so on. Well, one female stereotype seems to have gotten a bit stuck amidst this evolving culture of ours.  And that nasty stereotype is known as... THE GIRLY DRINK

You know, the idea that women only enjoy the cosmo, the sea breeze, the (slightly shameful but I'll try not to judge) white wine spritzer, etc. You get the picture. Now, there is certainly nothing wrong with a sweet fruity drink. In fact, that's all my boyfriend will drink.  But why should it be that when he orders for both of us, the server hands me the pink stuff and my guy gets the beer (and then we do the old switch-a-roo slide across the table).

There are plenty of women out there who enjoy a good beer and even, lo and behold, A GOOD WHISKEY.

Due to ad campaigns, old westerns, and Dean Martin, whiskey has always been considered a rather manly libation. Well, the awesome marketing folks over at Jack Daniels have started a new whiskey-for-women movement known as SPIKE THE COOKIES.

The basic concept? Enjoy some whisky with your lady friends without feeling like you have to act like a dude.  Drink a little whiskey. Bake a little whiskey. Drink a little. Bake a little. You get the idea.

For a quick whiskey 101 visit:  http://www.whiskychat.com/whisky-101/

And for the baking part, I figured since we ladies were drinking what has previously been associated with "men only", why not be bit crass (it is Friday afterall) and keep the theme going.  Let us make...

BOURBON BALLS

http://www.joyofbaking.com/BourbonBalls.html

Follow the link above to bourbon ball bliss.

HAPPY FRIDAY!!!

Soup? Yum. Natural Flavor? Betrayal.

Yesterday we wrote about beloved TOAST. Today, I figured we should continue the trend of delicious, comforting one-syllable food groups. Why not. So today, I bring you...SOUP.  

But first, a little information. 


We here at Michael Stuart NY pride ourselves on our use of fresh, local, sustainable ingredients.  I know these terms have become rather fashionable these days, but here in our kitchen -- it's just what we do. 


You know what we don't do? Trick you. You know who does trick you? That dirty liar MSG.


YES I KNOW. That's all we've been hearing about lately. But yesterday, those three little letters really got my goat.


Yesterday I was freezing. I know that it's winter in NYC and this is just what happens. But yesterday after spending a mere 10 minutes outside, it literally took a good 15 minutes before circulation returned to my fingertips. Perhaps I should get that checked out...


Once I regained the use of my appendages, the only logical thing to do was to have some SOUP.  Yes, wonderful, delicious, body-warming soup.


Now, I happened to have just read a rather creepy article about MSG, so as I went through my cabinets of various organic soups, I took note of its existence in almost EVERYTHING. In secret names of course. Secret names like: hydrolyzed vegetable protein, yeast extract, and yes...NATURAL FLAVORING. Give me a break. Actually, here is a link to all secret names:   http://www.msgmyth.com/hidename.htm


Oh MSG, you sneaky little bastard. You migraine causing, stomach hurting, heart burdening, asthma inducing, mood swinging bastard. GET OUT OF MY SOUP.


So, what's my point in all this? Well, it's obviously impossible to avoid all bad things. Impossible and certainly not any fun. But the folks at Michael Stuart NY would like to keep you satisfied...and safe. And, unfortunately for both of us, you cannot eat in the Michael Stuart NY kitchen every day. But what you CAN do is remember that cooking your own food is the easiest and most enjoyable way to know what you're eating. 


And SOUP happens to be one of the easiest (and clearly most delicious) snacks/meals to make.

The one I made last night came from the cool folks at Post Punk Kitchen (link on pic).


And here's one from our very own kitchen. And no, you don't have to use fancy tea cups.


Sweet Corn Soup

fresh or frozen organic corn

chicken stock

thyme

toppings:

smoked bacon

shallots

corn starch 

To make the soup:

If using fresh corn, shuck it and cut the corn off the cob with a serrated knife.  

Put corn kernels in a small pot with chicken stock or broth, and thyme.  The chicken broth should cover the corn by about 1 inch. Save some broth for blending.  Simmer corn until the liquid is just covering the corn. Pour into a blender. Season and puree until until smooth adding a little extra broth at a time to reach desired consistency.

To make the toppings:

Cook the bacon in a pan, oven or microwave until crispy. Drain on paper towels and chop. 

Heal olive oil on high heat in skillet (enough to cover bottom). 

Slice shallots as thin as possible. Put corn starch in a small bowl and season with salt, pepper, and paprika (smoked is the best). Add the shallots and toss until shallots are coated with cornstarch mixture.  Shake off extra cornstarch and shallow fry the shallots until golden brown.  Drain on paper towels. 

Fill bowl with soup and sprinkle with chopped bacon and crispy shallots.

If you'd like to do the fancy little red dots, add a few drops of paprika oil.