Translate all of this talk about this very soup into me yelling “go make this right now (please)” if nothing else. It had been in the folder, where I keep recipes I intend to make, for over a year. It’s a rather large, bursting at the seams folder and now, minus one amazing soup that will become a yearly preparation and lots of it for freezing. Complete facepalm on this one, I should have made this last year and earlier than last week this year.
So simple and genius which is where this recipe tricks people. It flies under the radar when you read the list of ingredients, of which there are only 7 and that includes a topping: summer’s best corn plus broth, onion and a tad bit of butter with a little sautéing and magic happens. Drizzle the poblano sauce-consisting of nothing more than a roasted poblano, a little broth, a handful of cilantro, a touch of lemon juice and coarse salt-along with a small drip of cream and the soup is brought to a whole other level.
Of course, I did my own version of the poblano puree that came with the recipe featured in the July 2010 issue of Real Simple from Munson Farms in Boulder, Colorado because that was the only part that didn’t quite hit the flavors I wanted to complement the soup. It was close though. That entire spread about Farm to Table and all of the dishes inspired me-that’s where my raspberry crumb cake became a twinkle in my eye then a reality in my kitchen. Maybe this is a lesson not to put off recipes that entice me but I already know the folder is still full of similar (sad) stories.
Greg was amazed. There were lots of mmm mmm’s and wishing it made more. He said it was even better the second day, adding small baked potatoes and a little more broth was just as terrific. My only suggestion would be to double, triple, quadruple the soup.
Sweet Corn Soup with Poblano Sauce adapted from Joan Munson’s recipe
Serves 4 (I would double if not triple this recipe)
Print Recipe
Ingredients:
1 poblano pepper
2 tsp lemon juice
handful of cilantro plus more for serving
2 ½ cups plus 3 tbsp chicken or vegetable broth (plus more for subsequent days)
2 tbsp unsalted butter
1 small onion, chopped
5 cups fresh corn kernels (from about 10 ears)-white corn is preferred
coarse salt/freshly ground black pepper
¼ cup heavy cream
Heat the broiler. On a broilerproof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Remove from the broiler and place the pepper in a paper towel, let cool then slide the skin off and remove the seeds.
In a blender or food processor, puree the pepper with the 3 tbsp broth, lemon juice, a handful of cilantro leaves and a pinch of salt until smooth. Place in a container to save for serving.
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onion, stir occasionally, until tender (do not brown), 8 to 10 minutes. Add the corn, the remaining 2 ½ cups broth, pinch of coarse salt and some freshly ground pepper and bring to a boil. Reduce the heat and simmer until the corn is tender, about 15 minutes. With a handheld immersion blender, food processor or blender, puree the soup until smooth. Serve with a drizzle of cream, poblano sauce and cilantro leaves.
If there are leftovers (big if), add more broth the following day to refresh while simmering once again. Just enough to get the consistency you’d like.
Well, I’m 29 now. It was a wonderful day of transition Monday-28 to 29 (haha). I feel no different. The entire weekend was amazing.
To wrap it up, we met our friends, Paul and Judy, at their hotel by the Mall of America where we dined at the new restaurant RedRossa Italian Grille. Beautiful, attentive staff and delicious dishes. After that 3 hour visit, we wished them well on their travels to Alaska. They sent a picture from one of their stops…gorgeous.
Saturday, we dropped off the second dresser, ate at Punch Pizza (yum), went to Whole Foods and Trader Joes and stopped at Rustica Bakery where we picked up a loaf of olive bread and my birthday lemon tart. Oh, I found some cute mustard color sandals for $14 at Clothes Mentor. Sunday, my mom’s birthday, we worked on the dresser in temperatures more fall-like than summer. I loved it-could live somewhere where mid 60’s linger all year long. The chill in the air was fit for cardigan weather and you know how much I love a good cardigan. Greg and I made some headway on the current dresser project Sunday and Monday. Finding joy and peace in the methodical steps and playful banter.
My delicious birthday lemon tart from Rustica Bakery in Minneapolis
Then Monday, my birthday came around, when I let myself look like a slob and relish in the fact that I’m much happier than I have been in the last 3 years. Finally figuring out a way to pair a career based on passion while supporting us financially (refinishing furniture with my best friend husband by my side); I can see myself doing this for the rest of my life (besides the food thing). I don’t regret my degree and I do plan on jumping back into gaining a Masters in an area of psychology but I can’t tell you how happy I am that I figured out a path before my 30th. I didn’t think it would happen-destined to go back to a job that I had performed while in college and getting nowhere in a miserable manner.
Anyway, Greg made the day great. We cooked together, clinked our wine glasses to our future by candlelight, shared the lemon tart and watched episodes of Wings on Netflix before retiring for the day. What? Not your ideal birthday? You should try it.
Just as you should try this edamame succotash (nice transition here too huh). I have no idea how succotash gained its name but when I hear it, I think corn, beans and other vegetables-a rustic dish. Admittedly the thought didn’t excite me. Maybe from a past experience that escapes my memory. Vegetables and more vegetables piled together…blahsville. Then I went over the recipe I used for inspiration and noticed butter (bacon was an option but I left it out only because I didn’t happen to have any), red wine vinegar, basil and I know I enjoy edamame (when the soybean is shelled it’s called mukimame and that’s what you want here or be prepared to shell it yourself…find it in the freezer section) so I gave it a go.
This was not bland or blah whatsoever. I was a fool. This time of year is perfect for a dish like this with fresh corn, peppers and other end of summer ingredients. Are you as ready for fall as I am? Think about the change of dishes…more rustic, savory, warming, squash, apples, bonfire party food and a slight chill in the air. Bring it on!
This succotash isn't sufferin' (here all day folks)
Edamame Succotash
Serves 4 to 6
Print Recipe
Ingredients:
2 tbsp butter
1 cup red onion, diced
1 small red pepper, remove seeds and diced
2 1/2 cups fresh corn (about 3 or 4 ears)
16 oz. frozen, shelled edamame (mukimame), thawed
2 tbsp red wine vinegar
coarse salt/freshly ground pepper
½ tsp sugar
2 plum tomatoes, remove seeds and coarsely chopped
3 tbsp basil, torn
Melt the butter in a pan over medium heat. When melted, add the onion and red pepper, sauté for about 5 minutes then add the corn, sauté for another 5 minutes, stirring occasionally. Add the thawed edamame (make sure not to add excess water-a quick towel dry works), sauté for 5 more minutes. Stir in vinegar, salt/pepper, sugar, and tomatoes. Cook for another minute then remove from the heat, add the basil and serve. (Like I said above, you can add cooked bacon.)
Our dressers-really wanted to say babies but thought that would be too weird…even for me- have sold! A nice, young couple in St. Louis Park, MN, who happen to be moving to NYC next week, purchased both through etsy after coming to see them the night before. Tuesday night was the first of our deliveries. We could really use a sprinter van since this requires two trips. We don’t mind but it doesn’t scream professional and efficient. But get this, the dressers are basically the only furniture they are bringing. That is infinitely cool and flattering. Since we’ve been in the nice area of St. Louis Park (and Uptown), we decided to take advantage and dine out/stop by stores we don’t have around Northfield.
Heirloom tomatoes
Last night was Burger Jones (recommended by the buyers) and our next trip involves Whole Foods and a few other places along the lakes. The guy on the Burger Jones sign looks like Greg and his mom’s maiden name is Jones. I had a caprese burger with mozzarella, pesto and an heirloom tomato on a ciabatta bun. We shared an order of poutine (“hand-cut fries smothered with rich beef gravy, chopped bacon & cheese curds”) which was rich and best divided amongst many more than two. But I don’t need to tell you how wonderful that was if you read what the traditionally French and big-in-Montreal dish holds. Bacon, I’m there. Greg had “the Hangover” with bacon, cheddar, hot sauce and a fried egg. I know! Washed that down with a pint of Surly beer (local). All was delicious and healthy (wink wink). We both ate half of our sandwiches and a fraction of the poutine.
So the hubs and I have been in Dresser Land for a long time but I’ve been able to make some knockout recipes. (I’m avoiding the fact that my 29th birthday is Monday, Labor Day. Being busy helps. Happy birthday to my mama the day before!) Over the weekend were individual-sized mascarpone cheesecakes with amaretti cookie crust and a red wine, rosemary and fig compote. A little creation I whipped up using the vanilla bean paste I picked up at a specialty store while on vacation.
My purple produce
Like I mentioned last week, I’ve been using the most delicious tomatoes of the year…even though 5 heirloom tomatoes cost over $15 at our local co-op. (Had I read the correct sign, I might have passed but then again, not very many heirlooms come around here….which needs to change.) With two of those, I made simple mayo, salt, pepper, and tomato on ciabatta open-faced sandwiches topped with a few splashes of balsamic vinegar. Another tomato went into my eggplant, chickpea, mint and feta salad we had late for dinner Monday (there was a purple theme to that dish) with a glass of wine to celebrate the purchase of both pieces. Sunday, our new neighbor invited us across the hall to his chili dinner where we met his brother and brother’s lady friend. Nice guy. I have doubts on his call that he is not a cook-it was spicy, flavorful and his dedication to simmer all day aroused my suspicions.
Now that my favorite month is here, September, and the temp is high today, I want to share an Orangette recipe for chilled peaches in white wine. I waited for just the perfect, firm yet ripe peach and when that didn’t come, I went ahead and made this simple summer treat. Still great but decent peaches would have made it that much better. I agree with Molly, use a crisp, light white wine (Sauvignon Blanc/Pinot Gris for example).
Chilled Peaches in White Wine from Molly at Orangette
Serves 6 to 8
Print Recipe
Ingredients:
8 ripe peaches (firm and meaty)-white, yellow or a mix, washed and dried
4 tbsp sugar
1 bottle (750 ml) crisp, dry white wine such as, Sauvignon Blanc/Pinot Gris
Thinly slice the peaches, about 16 per peach, and combine them with the sugar in a bowl. Toss to mix then add the wine and toss again gently. Cover and refrigerate for several hours or a few days if you have the time. Serve the peaches chilled with some of the liquid. Dreamy. (If you want, add a sliced vanilla bean and toss to release the seeds then refrigerate.)
Happy birthday to my sister-in-law, Leslie, and happy anniversary to Greg’s parents! I know times are trying but we, and all of the family, support and love you. This will pass.
The great memories from the trip are forever in my heart as are some of the not so great. It was emotional, parts were wonderful, parts were not and we deeply miss our families. Not much was stated about our getaway before we left due to the nature of the trip-we went mostly to celebrate birthdays but also to help organize for an auction due to financial troubles on my in-law’s side. We knew what we were getting into and that it would be tough. That was an understatement.
Greg’s family is having a very difficult time after closing both self-employed businesses and now face sorting through their belongings (emotions/memories attached), ridding of a good amount to get in better financial standing. Emotions ran high. We didn’t have a chance to see anyone outside of family and we apologize but hope those of you in that boat understand. I snapped a mere 100 pictures-something odd since I made several posts about the trip home last year.
Our nephew Nolan
Nolan, our nephew, turned 1 and that was fantastic. He’s a sweetheart and I’m in love with him. My youngest sister is expecting a sibling for Nolan in February who I can’t wait to meet. Greg and I caught up with family members, not seeming to skip a beat, simply picking up as if time hadn’t passed. My grandma had a lovely birthday party and sent us home with the mirror I cherish from her spare bedroom. Those of us with September birthdays were thrown in for good measure. (I turn 29 September 5th…yipes.) My mother-in-law sent me back with her parent’s wedding dishes, glasses and beautiful linens. They are one of my most treasured belongings now. Maybe I will get around to snapping a few pictures.
My other grandma sent us home with her delicious salsa. Always a favorite. Greg’s birthday was spent in Shipshewana followed by a nice night with his family. My dad kindly worked on our car and helped with the cost of new tires for birthday gifts-saving us hundreds and my mom did our laundry and helped in all those ways only a mother can. Big thanks topped with lots of love to all!
My hometown, Roanoke, Indiana, happens to have an excellent farmers market where I stocked up on fruits and veggies. Met some nice people with top notch merchandise too. I stopped at a new gelato/sorbetto store there, Moose and Mollies, as well and it comes highly recommended by Greg, my family and myself. Stop by if you’re in the Ft. Wayne metro area. One last spot that I am a fan of in my hometown is Joseph Decuis Emporium. From its Wagyu beef to its wine selection and dishes from the attached restaurant, it made for a special occasion. There were a few nights around a campfire and I even prepared a beef stew (inspired by this Sunset recipe), a vegetarian dish and cobbler for my parents and the “middle sister” Al (Allie/Allison) in cast iron skillets and a Dutch oven over the fire.
Stew made with Wagyu beef from the Jospeh Decuis Emporium with the Roanoke farmers market produce
Speaking of that, the oven set fire twice at my in-law’s house when I tried heating up lunch…not from any of my doings for once-just some leftover bits from an overflowing baked good. Talk about a wahwah. Idiot daughter-in-law moment.
Good news is that we are planning a visit to California in January for time with loved ones. Getting out of some of a Minnesota winter isn’t too shabby either. So there you go, laughter and love mixed with tears and anger. We miss you guys. And yes, we do intend to have children at some point. Facing 30 you receive a lot of comments.
But now we feel that we need a vacation from our “vacation.” That’s not happening. Our furniture refinishing business picked up. While home, we found ourselves taking orders, gathering quotes and looking for the next piece to join our family. If you’d like to see the newest pieces, check them out on this link.
Now fall fast approaches-the season dearest to me. I can’t stop thinking about it. The transition to fall and tomato recipes. Our tomato plant produced a number of fruits while we were gone. Our pepper plant produced a few more for the season-one giant beast of a pepper clings to the small plant. Our herbs are doing splendid and a big thanks goes out to our friend Bill who cared for our plants while we were gone. He also filled the fridge with eggs, green beans, peppers and tomatoes. Such a nice guy.
So today I bring you a tomato recipe. This was a big hit around here. It may not look that appetizing but believe me, you would be missing out big time if you passed this by. I know, I know tomatoes are not supposed to be slathered in cream this time of year when they actually taste great alone but I didn’t mind. From the Wednesday Chef: creamed tomatoes on toast. Luisa never steers me wrong. (By the way, this would be delectable tossed with pasta.)
Creamed Tomatoes on Toast
Creamed Tomatoes on Toast adapted from the Wednesday Chef’s recipe
Serves 2
Print Recipe
Ingredients:
8 ounces heavy cream
2 garlic cloves, peeled and minced
5 ripe plum tomatoes (or your choice of tomato), cut in half lengthwise
sea salt/freshly ground pepper
10 basil or mint leaves (or a mix of the two-recommended)
4 slices French crusty bread, grilled or toasted with a little olive oil
a few dashes of red pepper flakes-my addition and optional
Preheat the oven to 375F. Simmer the cream with the garlic in a saucepan until reduced by half then remove from heat to cool. Place the tomatoes, cut side up, in an ovenproof dish and season with salt and pepper. When the cream has cooled slightly, add the mint, basil and optional red pepper flakes. Season the cream with salt and pepper then pour over the tomatoes. Bake for 20 to 25 minutes or until the cream is reduced by half and thick while the tomato tops are slightly blistered. Prepare the toast on two plates then spoon the tomatoes and cream over the top. This would also be great with pasta.
