corny, but in a good way

The weather lately has been strange for the summer season. I have worn a sweater nearly every morning and evening for the last week. I think this soup is a great idea for two reasons. The first is, corn is in season and the second is, soup is great comfort food during cold weather.

Sweet Corn & Parsnip Soup

(Organic Panificio Cafe)

Total time: 1 hour and 10 minutes
Servings: 6 to 8
Note: Adapted from the Organic Panificio Cafe.
2 1/2 tablespoons butter
1 cup diced onion
1 stalk celery, chopped
5 cloves garlic, smashed
3 sprigs parsley, plus chopped parsley for garnish, divided
4 sprigs thyme
1/2 bay leaf
3 cups (1 pound) fresh, sweet yellow corn kernels (from 5 to 6 ears)
1/3 pound peeled and trimmed parsnips, coarsely chopped
2 1/2 teaspoons sea salt, plus more to taste
1/2 teaspoon cracked white pepper, plus more to taste
6 to 7 cups milk, more as desired
Raw sugar, to taste if desired
Mascarpone, for garnish

1. In a 4-quart, heavy-bottom soup pot, melt the butter over medium heat. Saute the onions, celery and garlic along with the parsley sprigs, thyme and bay leaf until the onions are soft, about 5 minutes, stirring frequently.
2. Stir in the corn, parsnips, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and continue to saute until the parsnips are tender, 20 minutes, stirring frequently.
3. Stir in the milk and bring the mixture to a simmer. Simmer for 30 minutes.
4. Purée the soup using an immersion blender, or in stages using a standing blender, then strain.
5. Adjust the seasoning to taste and sweeten if desired with raw sugar. This makes about 7 cups soup. 6. Serve warm, with a small dollop of mascarpone and a sprinkling of chopped parsley.

(Refer to the LA Times website for more information and the complete story)

always bring a banana to a party

I was a guest at a gathering where bananas with chocolate syrup and peanut pieces were served as the dessert. When I was handed this "dessert banana" I nicely thanked them but was screaming on the inside, "What the hell? Whose tick-tacky cheapo dessert idea was this? Why even bother?" But it had chocolate syrup poured over it and I was out of options so I tried a little bit. You know, desperate times. But it was wonderful, an orchestra in my mouth. Who knew? Plus it's healthy and inexpensive. You really can't ask for more, unless you're asking for seconds.


Recipe:
choco banana pops

(The bananas that I make are simply peeled bananas with chocolate syrup poured and peanut pieces sprinkled over it; no freezing. This recipe is a little but fancier and surely party worthy.)

great balls of fire (or at least near it)

I went to my friend's 4th of July bbq yesterday and it was fun, as always. There were all sorts of goodies, delicious artichoke dip, triple fudge brownies, mini cheesecakes and other mind numbing creations.

At my own gatherings and the speed at which people scarf down food, I think, finger foods are the way to go. Bite sized food is easy to eat when talking to people, cuts down on wasted food, is easy to serve and prepare ahead of time. If I can bbq bite sized treats it's even better, I can keep the mess outside.

(link to meatball griller)

Magical Mozzarella Meatball Recipe
(adapted from a "normal" meatball recipe)
(link to original recipe)

• 1 small (6-ounce) onion, grated
• 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
• 2/3 cup grated Parmesan plus 1/4 cup
• 1/3 cup Italian-style bread crumbs
• 1 large egg
• 2 tablespoons ketchup
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 8 ounces ground beef
• 8 ounces ground veal
• 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes

Directions:
In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs, then make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Place in griller and grill until done.