STREET CORN SOUP

Hello!

How is your spring coming along? It seems like this spring is very different from others we've had in the past, and so much time spent at home has given me time to reflect on the pleasure of simply being at home. Little things like preparing food together, setting the table, having a meal as a family, and listening to my daughters play the piano have gained new meaning for me. I believe that it is the little things that we take pleasure in every day that we will remember most when this time has passed.

I've also spent weeks in the kitchen developing recipes for my e-book and for my online classes. Here is a recipe for a delicious street corn soup that I hope you will prepare and love as much I do!

Hola!

Que tal va tu cuarentena? Estos meses en casa me han ayudado a reflexionar y darme cuenta de lo mucho que disfruto esos pequeños momentitos que parecen insignificantes pero no son. El preparar el desayuno con mis niñas, poner la mesa juntos, comer diario en familia, o escucharlas tocar el piano han sido momentos que creo que van a ser los mas memorables cuando todo este tiempo ya haya quedado en el pasado.

Estas semanas he pasado mucho tiempo desarrollando recetas para mi recetario digital y para mis clases virtuales y quiero compartir una con ustedes. Es una sopa deliciosa de elote que ojalá disfruten tanto como yo.

Street Corn Soup

· ¼ cup unsalted butter

· 1 large yellow onion, chopped

· 2 garlic cloves, chopped

· 2 teaspoons cumin

· 2 teaspoons chili powder

· 8 corn cobs with kernels removed

· 2 russet potatoes, peeled and chopped

· 8 cups chicken stock

· Juice and zest of 2 limes

· ½ cup cotija cheese or queso fresco

· ½ cup grated parmesan cheese

· Cilantro and tajin or chili powder for serving

1. Heat butter in a large pot over medium heat and sauté chopped onions until translucent, about 10 minutes. Add in garlic and season with salt and pepper, cumin and chili powder.

2. Add in the corn kernels, cobs, potatoes and chicken stock and simmer on medium heat until potatoes are tender, about 20 minutes.

3. Remove the cobs and discard. Puree the soup and add in the lime juice, zest and taste and adjust seasonings.

4. Serve soup in individual bowls and decorate with cheeses, cilantro, a few more corn kernels, and chili powder.

Sopa de Elote

· ¼ taza mantequilla

· 1 cebolla amarilla, picada

· 2 dientes de ajo, picaditos

· 2 cucharaditas de comino

· 2 cucharaditas chile en polvo (ancho, chipotle)

· 8 elotes con los elotitos cortados

· 2 papas peladas y cortadas en cubos

· 8 tazas de caldo de pollo

· El jugo y la ralladura de 2 limones

· ½ taza de queso Cotija o queso fresco para decorar

· ½ taza de queso parmesano

· Hojitas de cilantro y mas chile en polvo o Tajín para decorar

1. Se calienta la mantequilla en una olla grande y se agregan las cebollas picadas. Se saltean hasta que estén transparentes, unos 10 minutos. Se agrega el ajo picado y se sazona con sal, comino, y chile en polvo.

2. Se agregan los granitos de elote, las mazorcas, las papas y el caldo de pollo. Se calientan a fuego mediano hasta que estén tiernas las papas, unos 20 minutos.

3. Se sacan las mazorcas y se tiran. Se licua la sopa y se agrega el jugo y ralladura de limon. Se rectifica la sazón.

4. Antes de servir, en cada plato, se decora la sopa con los quesos, el cilantro, unos granitos mas de elote y mas chile en polvo.

CAULI AND BROCCOLI STEAKS

· 1 lb broccoli

· 1 lb cauliflower

· ½ cup quinoa

· 2 small zucchini, thinly sliced

· ½ cup feta

· 1 tablespoon olive oil

· 4 tablespoons sliced almonds

· 2 tablespoons dried cranberries OR 5 dates

Lemon dressing

· 1/2 cup olive oil

· 4 tablespoons lemon juice

· 2 teaspoons lemon zest

· 1 clove garlic, minced

· salt and pepper to taste

1. Preheat oven to 350*F

2. Using a colander, rinse quinoa and drain well. Spread on a baking sheet and bake for 10 minutes, stirring halfway through cooking, until golden and toasted. Set aside to cool.

3. Combine broccoli, cauliflower and zucchini ribbons with oil, salt and pepper. Cook cauli and broccoli on a grill pan for about 3 minutes on each side or until just cooked. Zucchini will be done in 1 minute per side.

4. Make lemon dressing by combining ingredients with a whisk in a small bowl.

5. Arrange vegetables on a serving platter and top with crumbles of feta, quinoa, almonds and dried fruit. Serve drizzled with lemon dressing.

CARAMELIZED CHERRY TOMATOES AND LABNE APPETIZER

· 2 cups mixed cherry or grape tomatoes

· 1 tablespoon sumac

· Zest of 1 yellow lemon

· Salt and pepper to taste

· 3 tablespoons olive oil plus more for drizzling

· 1 cup labne

· 2 tablespoons za’atar

· Pita bread for serving

1. Preheat oven or toaster oven to 400*F On a baking sheet, combine tomatoes, olive oil, lemon zest and sumac.

2. Roast for about 20 minutes and set aside to cool a bit.

3. Spread labne on a serving platter or shallow bowl and spoon tomatoes on top.

4. Sprinkle labne with za’atar and a drizzle of olive oil and serve with toasted pita bread.