Not Martha

sicky

I have the inevitable post holiday rush cold and sitting around is making me restless. Here are some things I want to cook (and some I couldn’t possibly pull off) but instead I’ll probably play video games and cough pathetically.

eat:

Roasted cauliflower popcorn at 101 Cookbooks.

Flavor your own pop rocks! at Brownie Points.

Violette cornmeal macaroons at Chocolate & Zucchini.

Clairified butter and tempering chocolate at Cooking for Engineers.

Honey semifreddo with sour cherry compote at Phat Duck in The Pastry Department.

El Bulli’s frozen chocolate air at Hungry In Hogtown.

Green curry at Posie Gets Cozy.

drink:

Grapefruit spike at Chow.

Authentic hot chocolate at Sugar Savvy.

· comments [4] · 01-5-2007 · categories:food ·

4 responses so far ↓

  • 1 Amber // Jan 5, 2007 at 11:53 am

    I heard about this recipe on the NPR Food podcast and thought it would be so warm and comforty, especially if you have the sniffles. I’m going to make mine with jalapeno cornbread and some tomatoey rice on the side. Hope you enjoy.

    Sweet potato, corn and jalapeño bisque
    Makes about 3 quarts

    1 tablespoon peanut oil
    1 cup chopped onions
    1 tablespoon minced garlic
    6 medium-size sweet potatoes, preferably Jewel or Beauregard (about 5 pounds), peeled and cut into 1-inch cubes
    8 cups vegetable or chicken stock
    1 to 2 medium-size fresh jalapeño peppers, or to taste, stemmed, seeded and finely chopped
    2 cups fresh or frozen corn kernels
    ¼ cup molasses
    1 tablespoon kosher salt, or to taste
    ½ teaspoon ground cayenne, or to taste
    ½ teaspoon ground black pepper, or to taste
    Scant pinch ground cinnamon
    Finely chopped green onions, green parts only, for garnish

    Heat oil about one minute in a six-quart saucepan or Dutch oven over medium heat. Add onions and garlic, and let onions sweat until soft, two to three minutes. Add potatoes and stock, and bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes.

    Remove from heat, and use an electric “stick blender” to puree mixture while still it is in pan,” or puree in a food processor and return mixture to pan. Add to puree the corn, jalapeños and molasses, stirring well. Season to taste with salt, cayenne and black pepper, and add cinnamon. Bring soup to a simmer and serve immediately, garnished with green onions. If making ahead, let soup cool before refrigerating or freezing for later use; garnish with green onions just before serving.

  • 2 megan // Jan 5, 2007 at 11:57 am

    Thank you!

  • 3 rachel // Jan 5, 2007 at 1:21 pm

    Homemade pop rocks!! Gasp!

  • 4 Someone who cares. // Jan 5, 2007 at 3:24 pm

    Just the other day, I made my first sticky toffee pudding, and I think you may enjoy it (if you can eat eggs and butter). Its the best cake I’ve ever had. I found the recipe on Epicurious.com, and tweaked it on my blog.

Leave a Comment