On a side note - how can someone be so impossibly blonde, thin, and beautiful??? Could it be all the slow roasted tomatoes and anchovies she's eating, if her cookbook is any indication of her actual diet?
First recipe - corn chowder, made from fresh corn I bought at the farmers market on Sunday. Verdict: delicious. And a cinch to make, even with shucking the corn. Obviously I made the vegan version, which calls for smoked paprika instead of bacon, and unsweetened soymilk instead of milk.
That's right, no cream. I do get tired of every soup recipe calling for cream. I mean, yeah, if I top every meal I make off with cheese and cream and bacon, it will probably taste good. It takes a little more skill to make something decadent without all that stuff, right?
*One tip. I grew up harvesting, shucking, creaming, and freezing corn every summer. Creamed corn, if you don't know, basically involves running the cob down a cheese grater. That way you get all the creamy starch from the cob. Whereas simply using a knife, you just get the intact kernels. I like to use a knife to remove the kernals, then run the cob over a grater to get the rest of that good sweet starch out.
More recipes to come. I've got slow-roasted tomato and anchovy pasta, teriyaki tofu and shiitake lettuce cups, and warm potato and radish salad with lovage butter on the menu for this week.