How about a change of pace and talk about food? Yes, I do cook. Mrs. Poolman tends to do the fancy experimentation. My repertoire leans towards the basic every day dishes.
Several years ago, I actually put together a cookbook of sorts. I produced it at the time for my daughter, Writer Princess, when she got her first apartment and had to cook on her own for the first time. I called it “College Cooking 101: A Beginners Guide to Survival in the Kitchen.” That pretty much described it. I am now collecting a few additional dishes to add and print a new edition
I do like soups however, and have several that are hits with my family. I blatantly stole the recipe below from “Real Simple Magazine.” The soup was on the cover about a year or two ago and it looked really good. It turns out it’s as easy as it is good. It IS Mrs. Poolman’s favorite!
Be sure to catch the “notes” at the bottom of the recipe.
Smokey Corn Chowder (from Real Simple Magazine)
* 8 ounces sliced bacon, cut into 1/2-inch pieces
* 1 large sweet onion, chopped
* 2 cloves garlic, finely chopped
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon crushed red pepper flakes
* 2 10-ounce packages frozen corn
* 3 cups low-sodium chicken or vegetable broth
* 1 cup half-and-half
* kosher salt and pepper
* 4 scallions, trimmed and thinly sliced
1. Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate
2. Spoon off and discard all but 2 tablespoons of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.
3. Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.
4. Divide the soup among individual bowls and top with the scallions and reserved bacon.
1. I almost ALWAYS double the recipe.
2. In a double recipe, the SIX cups of broth equals three normal cans of chicken broth.
3. The most time consuming part of this process is browning the bacon. I use two pots/pans. I get the bacon started in a frying pan and when there is sufficient fat generated, I pour it into a soup pot and get the soup going before the bacon is done.
4. If you don’t have smokey paprika, regular paprika will do.
Tomorrow, I’ll give you a variation on this recipe that produces a different, but still outstanding bowl of soup.