I’m really trying to get hyped up for Chinese New Year. Aside from some flowers I brought into the home, CNY lacks its usual red & gold luster, feeling more like the dreary snowy Monday that is New York today. BUT in an effort to stay true to CNY traditions of 除舊迎新 “out with the old (crap) and in with the good”, I’m going to refrain from talking about the absolute insanity of work in January, my forever cold, and my wistful thoughts of childhood past. Continue reading
Happy 2016!!!!! 2015 went by in a flash, and with Preston’s hard work finally culminating to his start-up’s private Beta test in December, my year end workload, and trying our best to partake in the holidays, the past month completely vanished on us. Luckily I had the last minute wisdom to take off the final week of 2015. No fancy plans, but staying home just to get ahead of life is such luxury.
Speaking of getting ahead of life and setting 2016 off to a great start, cooking must be involved since much of staying alive involves eating – fortunately and unfortunately. Continue reading
There are many great things about marrying someone from a totally different culture, especially when it comes to the holidays. Since our traditional holidays rarely overlap, Preston and I get to celebrate a variety of events basically all year round, show each other our traditions, and best of all, not deal with spousal splitting of the holidays! Luxurious.
After a surprisingly pleasant train ride and eerily relaxing meal time at Newark airport, a very Texas Thanksgiving week at the Pesek household came into full swing with turkey, stuffing, traditional fixins, dad’s ribs, mom’s (and sis’s!) pies and cookies, free flowing libations, burgers, hot dogs… Continue reading
I admit defeat. Following the summer high off of our trip to Japan, I was committed to post a week, then post a 2 weeks, then… after 2 months of non-stop / non-glamorous travel and a week-long cold, I let my writing commitment slip. Aside from not blogging consistently, I know it’s REALLY bad when the stack of disposable utensils from ordering delivery (that I can’t bear to throw out) starts piling up and jams up our kitchen drawer. NOICE.
Oh my cob! I was at the farmer’s market this past weekend and was devastated by the dwindling supply of plump corn. Folks, corn season is quickly coming to an end (and dare I say… so is summer?), gahhhhh! Naturally, we need to celebrate this quintessential summer treat and this summer’s bounty with another soup recipe (duh).
CHOW’s Chipotle Corn Soup recipe brings in just the right amount of spice and smokiness to highlight the sweetness of the star ingredient. I served this with a simple tomato, cucumber salad with sliced grilled chicken. UM UM UMMM!
I took out the scallions in this recipe so I can use leftover avocados to garnish the dish. I regretted that decision. The creaminess and taste of the avocado was lost in the soup. So I’m posting the original recipes here with scallions, with notes and modifications. Lastly, straining the mixture made for a super silky soup, but hubby likes the grittiness of the corn puree, so we left his bowl unstrained and it was still tasty!
– 8 ears white or yellow corn, shucked <I used 5 big ears of bi-color corn>
– 2 tablespoons unsalted butter (1/4 stick)
– 1 teaspoon minced chipotles in adobo sauce
– 2 teaspoons kosher salt
– Freshly ground black pepper
– 6 scallions, thinly sliced (white and light green parts only)
– 1 1/2 cups whole milk
– 1 1/2 cups water