Wednesday, October 26, 2011

central theme: orange-cinnamon rolls

I profess to a deep and profound love of what a very funny friend from Purdue calls the "epicenter" of a batch of cinnamon rolls.  You know, those in the very middle of the pan where heat can't circulate well and so they lack all crustiness and instead bake/steam into lovely pillows of soft, sweet warm dough.  As the name of my blog attests, I also treasure all things citrus.  So when I decided to go full-on breakfast casserole goodness for our Homecoming tailgate I had to bake some breakfast treat and thought why not combine the  cinnamon rolls with orange rolls and voila, the orange-cinnamon rolls experiment began in my busy kitchen.  I can not tell you how many of these rolls I ate over the weekend, not because it's embarrassing (it would be if I was that kind of girl, but sorry I rarely apologize for eating) but more because I just lost track. I can tell you the door to my microwave is a wee-bit sticky still (pet peeve) it was that much of a feeding frenzy.

I'll also admit to having a fairly well-equipped kitchen.  Dough-making generally employs the dough cycle of my bread machine.  If you don't have a bread machine use the dough hook on your stand mixer.  And if you don't have that luxury, get in there and knead by hand.  It's good therapy.  Word to the wise:  bread making and black Luon should be mutually exclusive if you will be seen in public after kneading and rolling.
my beloved lululemon wonder unders in all their flour-y glory
I think this picture clearly illustrates why I love my lululemon workday "uniform".  This was midway through a marathon day of cooking with a yoga break in the afternoon.  Somehow I am not uncomfortable.  The sweat's been wicked away and nothing's rubbing me the wrong way.  And if my silverescent top is working, I'm stink-free.  You'd never know anyway since my kitchen was highly aromatic.  Covers all sins.

I am cranking out some posts this evening with a continuous loop of Colplay's "Mylo Xyloto".  Every time through I decide on a new favorite.  "Princess of China (featuring Rihanna)" is the current front-runner.  I love her voice.  You should know by now that Chris Martin and pals can do no wrong in my world.

Coldplay, Verizon Amphitheater, Indianapolis, 2009
7th row=favorite concert of all-time so far
This is the state of my mind:  where else will you find photos of flour-covered leggings, Chris Martin, proofing yeast and members of my little family all in one writing with supposedly one central theme and intent.  No wonder when I wake up at 5 a.m. I can't go back to sleep.  A swirling, twirling beautiful chaotic place on top of my shoulders.

Okay, let's get baking, shall we?

Orange-Cinnamon Rolls

dough
2 1/4 tsp dry yeast (or one package)
1/4 C sugar, divided
1 2/3 C warm skim milk (warm, but not hot to the touch 100-110 degrees)
1/4 C unsalted butter, melted
zest of one large orange
juice of one large orange
4 tsp vanilla extract
2 large egg yolks
1 1/2 C whole wheat flour
3 to 3 1/2 C all-purpose flour
2 tsp salt

filling
3/4 C packed brown sugar
2 tsp cinnamon
2 T unsalted butter, melted


cream cheese icing
4 oz.  reduced fat cream cheese
1 C powdered sugar
1/2 tsp vanilla
2 T softened unsalted butter
2 T milk

Dough by hand:  Dissolve yeast and 1 T sugar in the warm milk in a large bowl; let stand 5 minutes.  Stir in 1/4 C melted butter, orange zest, orange juice (if it's not freshly squeezed by you make sure it's at room temperature or lukewarm), 4 tsp vanilla and egg yolks.  Add whole wheat flour and 3 cups of the all-purpose flour along with the remaining sugar and the salt to the yeast mixture.  Stir to form a soft dough.  Turn dough onto a floured surface and knead until smooth and elastic (about 8 minutes).  Add remaining 1/2 C flour a few tablespoons at a time until dough is no longer sticky (you may even need another 1/2 C of flour after that, you'll know when you can knead it and it isn't sticking to your hands).  By dough hook:  add wet ingredients as above to bowl of stand mixer, whisk together dry ingredients and pour into mixer bowl.  Blend and then knead with dough hook, adding flour as necessary for about 5-7 minutes.  Spray a large bowl (the one you just mixed it in is fine) with cooking spray and turn ball of dough over to coat.  Cover bowl with a tea towel and let rise in a warm draft-free place for about and hour or until double in size.  By bread machine:  add all ingredients to bread pan and complete dough cycle (mixing, kneading and rising) before shaping and baking.

Punch down dough and let sit for 10 minutes.  Spray two 9-inch round or square baking pans with cooking spray.  Mix together brown sugar and cinnamon in a small bowl.  Have melted butter and a pastry brush ready.  Divide dough in quarters (use a big knife or a bench tool). Roll dough into a rectangle about 16 x 12 inches (my dough was super elastic so I just stretched and pulled as best I could).  Lightly brush with melted butter.  Sprinkle with 1/4 of the cinnamon sugar mixture.  Roll long edge up to form a long roll.  Use bench tool or sharp knife to cut roll into 6 pieces.  Place cinnamon roll pieces cut-side down in your baking pan.  Leave about an inch between the rolls so they have room to rise.  Repeat with remaining dough and cinnamon sugar to fill two pans with rolls.  Cover with tea towels and let rise in a warm draft-free place for about an hour or until double in size.

Preheat oven to 350 degrees.  Uncover rolls and bake for 25-30 minutes or until lightly browned.  

Make cream cheese icing blending cream cheese, butter, vanilla and powdered sugar together in a mixer until smooth.  Add more powdered sugar if too thin.  Add a little milk if too thick.  Spread icing on top of warm rolls.  



ingredients
yeast proofing in warm milk with a little sugar

bread machine

nice dough ball

kind of a rectangle
all rolled up

filling pan one
pan one full
under their tea towels and out of any draft in my lower oven

pan two all risen and ready to bake

baked

ready to bake

baked

my parents and Kelly, three happy Boilermakers on Homecoming

Tuesday, October 25, 2011

template dilemma, recipe requests plus buffalo turkey burgers

Hey there!  I love the new dynamic templates on blogger that make my posts look so fetching, but the search function only works for the pages that are loaded.  In other words, you'd have to load all 142 posts to get back to my guacamole recipe.  So for now, I'm going old school.  My co-workers need some recipes and they'll never find them using the pretty interface.  So sad.

So for my lululemon cooks, here's the link to my chili recipe which can easily be made vegetarian using vegetable broth instead of chicken broth and then obviously not adding the rotisserie chicken.  Anna, Christina and I also discussed my sloppy joes with a little red wine and then got super hungry on the job.
For our homecoming tailgate I made my "famous" queso which stayed on ice all day due to low numbers of Theta girls actually making it out to the golf course for the tailgate.  Blame the "Breakfast Club"since most were home napping by half-time.  Their loss was my fellow lemons gain as Greg hauled in our vintage crock pot and the queso station bubbled along Monday afternoon in our break room.

I'd like to say they all enjoyed the salted-caramel brownies that remained after the tailgate, but those went to the neighbors as we gathered around the Wede's firepit and deluxe new patio heater to watch some awesome college football games Saturday night.  That's a good day!  Perfect weather, Homecoming win and more football under the stars in a cushy seat.  Love it.  You too can make salted-caramel brownies starting with my Ghirardelli brownies recipe and pouring the batter into your sprayed pan.  Grab some yummy caramel sauce (maybe 1/4 C) and drizzle it over the batter.  Use a table knife and swirl the caramel sauce into the batter to distribute more or less evenly.  Then get out your sea salt mill from Costco and very lightly grind some salt over the batter (maybe 1/4 tsp).  Proceed as usual.  The brownies will be a little sticky, but delicious.

salted-caramel brownies (double batch)

test brownie!


Had a fun day at work today starting with a staff meeting discussing "holiday"!  I'm sure "holiday" will be a tough time for posting, but a crazy busy time for working.  Today was full of fun guests and stories shared about travels, college kids, tennis, cooking and yoga (not necessarily in that order).  Old friends and new acquaintances made the time fly by.  The fall weather here was stellar today.  Breezy, clear blue skies with wispy clouds and warm sun.  Greg was working from home so we took a nice long walk and then made a yummy team dinner.  No time to waste at the grocery, so we made dinner from what we had on hand and of course that's usually how some of the best things happen in the kitchen.  I defrosted some frozen ground turkey and gathered up Frank's Red Hot buffalo sauce, feta crumbles, caramelized onions and salt and pepper to make buffalo turkey burgers.  Well, kind of:  Greg loves just about everything except sea anemone (he's not wrong there, or at least I imagine since I'd never come near one as a food), liver (amen) and blue cheese (tragic).  Feta's a good switch.  These are super easy.  If you don't happen to have leftover caramelized onions, saute up half a large onion or just dice it and use it fresh.  They'd be great with ground chicken too!  I served fresh sweet potato "chips" (sweet potato thinly sliced and tossed with 1 T olive oil, 1/2 tsp salt and 1/4 tsp pepper spread in a single layer on a baking sheet and baked at 425 degrees for 10-12 minutes, turning once until tender) and a crisp salad.



Buffalo Turkey Burgers

one-pound ground turkey
1/2-3/4 C caramelized onions or one half large onion, diced
1/3 C feta crumbles
2 T Frank's Red Hot Buffalo sauce
1/2 tsp salt
1/4-1/2 tsp freshly ground pepper


Smoosh all ingredients together in a large bowl with your hands until well-blended.  Form into patties.  If you have the time, refrigerate for 15 minutes while you preheat your grill.  Grill until firm and cooked through, about 15-20 minutes over medium heat.  



Sara, I miss you and your publishing skills as much as you miss my turkey burgers!

sorry vegetarian friends, ground turkey warning

smooshed

patties

ready for dinner

Tuesday, October 18, 2011

roasted spaghetti squash with marinara and "endorsements"

roasted spaghetti squash with marinara
Hey there.  It's truly fall here in Indiana.  After a lovely week or so of cool nights and warm breezy dry days, the chilly cold rains have set in.  So the ovens are back in play full of seasonal cooking and baking.  Yum!  Kelly was home for her final school fall break a week ago and she requested spaghetti squash with meatballs and marinara.

My last trip to the Broad Ripple Farmers' Market yielded squash of all shapes and sizes so I had a cute 2-person spaghetti squash.  I read about roasting them in Whole Living magazine and really wanted to give it a go.  I'm usually pretty underwhelmed with spaghetti squash.  I can now tell you that roasting is the way to go.

I am fully capable of making meatballs from scratch, but the frozen turkey meatballs from Trader Joe's are pretty delicious for the few minutes it takes to warm them up.  This would be if you remembered correctly and the meatballs you could see plain as day in your mind's eye were actually in the freezer.  Which as you might note mine existed only in my mind's eye and not in my freezer.

Okay then, we're pretty hungry so we vote meatless and instead use a very gorgeous quart canning jar of tomatoes that my best friend (and a girl I'd vote not terribly likely to) canned last summer at her equally gorgeous home in Michigan.  Susan saved the day!  Canned tomatoes from the grocery would do too if you don't have a friend that cans (and still, I am amazed that I do).

This comes together quickly.  Make the sauce while you roast the squash.  Serve with a nice crisp green salad.

Roasted Spaghetti Squash with Marinara

one spaghetti squash, halved and seeded
olive oil
kosher salt, freshly ground pepper
one medium white onion, chopped
2 cloves garlic, minced
one quart tomatoes or one 28-ounce can tomatoes, chopped or diced
1 1/2 tsp dried basil
3/4 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/4 tsp sugar
Parmesan or Parmesan/Romano/Asiago blend shredded cheese

Heat oven to 450 degrees.  Halve the squash and use a sturdy spoon to scoop out the seeds and discard.  Place the squash halves on a baking sheet or in a baking pan cut-side up.  Brush the flesh with about one tablespoon of olive oil.  Sprinkle with salt and pepper.  Bake 40 minutes or until browning and tender.  While the squash bakes, make your sauce.

In a large saucepan or saute pan, heat another tablespoon or so of olive oil.  Over medium heat saute the onion until translucent.  Stir in the garlic and cook for about 30 seconds.  Add the tomatoes, basil, oregano, salt, pepper and sugar and bring sauce to a low boil.  Simmer for 20-30 minutes to blend flavors.  Taste for seasoning and correct as needed.

When the squash is all nice and roasted, remove the pan from the oven and use a fork to scrape out the flesh in spaghetti-like strands into a serving bowl or directly onto your dinner plates.  Top with sauce and cheese as desired.


Extra bonus feature:  product "endorsements"

Yes, I think Costco should sponsor me but they'd have to share my love with Trader Joe's, Whole Foods, Muir Glen, King Arthur Flour and Le Creuset.  If you've been reading, you'll know I have a profound fondness for my collection of Le Creuset cookware, poterie and serving pieces.  You'll see their happy colors in a lot of my photos.  Le Creuset is worth every penny to me, but is seriously expensive.  You can find porcelain glazed, cast iron cookware of other brands and I can't imagine they are very different than my lovely French pieces.  I've bought some Le Creuset at Costco, but this year they have their very own Kirkland brand.  I kinda liked the pretty red pan they were featuring at my Costco a week or two ago and it's about 1/3 the price of Le Creuset.  This is the shape and size of pan that I use almost every day (I made my marinara sauce in it).  Mine does not have a long handle which makes it easier to fit in the oven or on the grill, but for $49.99 it's probably worth a try.


My second featured product is one very delicious and truly easy pancake mix.  I love making pancakes from scratch.  Some day I should share my whole-wheat buttermilk pancake recipe which is itself truly easy, but for now go out and try this mix that I really love.  I buy mine at Meijer, so look for it at a grocer near you.  The Baker Mills, Kodiak Cakes, 100% whole grain Frontier Flapjack and Waffle Mix comes in Buttermilk and Honey or Whole Wheat, Oats and Honey.  All you add is water.  All the ingredients are recognizable, simple and wholesome.  Heat up your griddle and melt about one teaspoon or so of unsalted butter on the pan swirling it to coat.  Pour out your flapjack batter and cook over medium heat until the surface of the cakes starts to bubble.  Flip your flapjacks and cook another two minutes or so.  That's it.

This was another Kelly request and we made them on her half-birthday (yes, 21 1/2 is still cause to celebrate) so I got out some frozen blueberries from Michigan and heated them in a saucepan with a little sugar (maybe one cup berries and 1or 2 T sugar) to make a warm blueberry sauce.  Mmmmm....

oh Lord, it's sideways again and my IT department is super busy at college, sorry!
Happy Fall!  Stay warm and dry!  Come into lululemon and I can help you with that!

Friday, October 14, 2011

Hey there!  Woo-woo I just passed 10,000 page views.  Thanks for reading and spreading the love!  Feeling a post Sunday.  I cooked for three hours last night getting ready for a week of work.  Got to be something there to share.  Have an awesome weekend!


my babies doing a happy dance back in the day
this is what you do after dinner and dishes when your husband travels
please note Ernie and Bert riding along with Sara
and her badass trucker hat
Kelly, sorry about the short hair :)

Thursday, October 13, 2011

the backlog: mini pumpkin spiced donuts (baked)

Sara, my reader of many food blogs, showed me this recipe when summer was winding down.  So I stopped by Crate and Barrel over my break at work one day and bought two little adorable mini donut pans.  Little baked mini donuts.  You can't resist them.   Kelly and I meant to bake them over her Fall Break, but truly we enjoyed so much other good food we decided just to wait for the next tailgate.  When your football team is less than stellar, you play the noon games which means breakfast/brunch too.

These are just fine plain, but dipping them in a little melted butter and rolling them in cinnamon sugar makes them amazing.  Go for amazing!

yum, and yes if you overfill your donut pans they look like little muffins

Listening to my new Needtobreathe album while I post.  "The Reckoning" is a must-listen (www.needetobreathe.net).  They opened this summer for Taylor Swift (of all people, I mean she's great, just not my cup of tea).  I saw them 3 times in 2011:  WTTS private concert with about 40 people where I literally sat on the floor right in front of them and of course did not have my camera, opener for Train at White River State Park and you know how the opener for summer concerts plays in daylight and almost no one pays attention (not me, great pictures from the front row because I did remember my camera that time) and with the whole family at their last concert before they went into the studio for the current album.   That last show was amazing.  Blew it out.  Crazy good.   Think kind of Kings of Leon.  Southern rock version of Avett Brothers or Mumford and Son.  Preacher father.  Brothers and cousins.  You get the idea.  Don't miss them if they come to your town.

Needetobreathe at White River State Park, Indianapolis 8-31-2011

Mini Pumpkin Spiced (Baked) Donuts

1/2 tsp cider vinegar
6 T milk
1/2 C pumpkin puree (canned pumpkin)
1/4 C sugar
3 T unsweetened applesauce (I make my own and it's lightly sweetened-I freeze it every Fall and have apples that have been waiting for a month in my basement refrigerator, but that's another story)
2 T packed light brown sugar
2T unsalted butter, softened
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg (or 1 3/4 tsp pumpkin pie spice)
1/2 tsp kosher salt
1 C flour
1/2 C whole wheat pastry flour (I actually have that, but if you only have all-purpose wheat flour that's fine)

1/4 C butter, melted
1/2 C white sugar (baker's ultra-fine sugar is my favorite)
1/2 tsp cinnamon


Preheat oven to 350 degrees.  Spray two mini doughnut pans with cooking spray.
In a large bowl, whisk together vinegar, milk, pumpkin, sugar, applesauce, brown sugar and butter to blend well.  In a small bowl, whisk together baking powder, baking soda, spices, kosher salt and flours.    Add flour mixture to pumpkin mixture and fold to combine completely.
Grab a zip-lock bag (quart size works well) and use scissors to trim one bottom corner on the diagonal to make a pastry bag (if you have a pastry bag of course that works too).  Spoon the batter into the bag and close the top.  Work the batter to the bottom of the bag and squeeze gently to fill the donut pans.  Only fill the holes to just below the top.  You can smooth the batter with a wet finger for a prettier donut.
Bake at 350 degrees for 10-12 minutes or until the donuts spring back when touched.  Cool in the pan 10 minutes and use a table knife if needed to turn them out onto a cooling rack.
They are pretty delicious warm, so while they are cooling in the pan melt the butter for the cinnamon sugar dipping and combine the sugar and cinnamon in a shallow bowl for the rolling.  When you can remove the donuts from the pan dip them in the melted butter and roll them in the cinnamon sugar.




ingredients

dry ingredients

pumpkin mixture

Sara and her unique whisking technique

ready to go

filling the pans too full in the middle there!

look at me go!

all baked, see this is why you might want to smooth the tops before baking

but they are adorable!

and so delicious!

Saturday, October 8, 2011

tailgating at home: kale chips

It's perfectly gorgeous today, so this will be a nice quick post so I can take a bike ride around the hood before dinner.  Our Boilermakers handled the Gophers and put a nice fat "W" in the books without me today.  Without a lot of people, actually.  It's Fall Break weekend for the students and Kelly hit Chicago last night and drove home today right past W. Lafayette.  So I took the day off from tailgating and enjoyed a great yoga class and a fall trip to the Broad Ripple Farmers' Market this morning.  Apples, pears, winter squash, sweet red onion, kale, tomatoes, tamales, cilantro, jalepeno peppers, tomatillos (for tomatillo salsa verde for the tamales), poblano peppers, cucumbers, zucchini and one really delicious strawberry/apple/lemon scone from Renee's Bakery found their way into three very heavy bags.

The tamales from "feast"(Bloomington caterers) come frozen and today we tried the meat combo.  Oh my goodness.  We've tried the vegetarian combo, and the mango chicken before.  They are all amazing.    Today's combo:  cheddar chorizo, mango chicken, beef mole and traditional pork.  All yummy with the tomatillo salsa verde.  (Liking my new blog formate, but I can't get the search to work, so there is no link for that recipe and there's a bit of worry that you can't search my blog either.....hmmmmm.)

And of course Bob and Tammy were happy to put our game on their television outside on their patio so Kelly and I could watch outside in the shade.  We managed to dodge the acorns and I'm Greg and I will be back this perfect evening to watch the night games.  I love college football so this is pure happiness for me.

I bought the very pretty deep green kale just to make some kale chips for a little snack this afternoon.  Sara got me started on these and I think I'm perfecting them.  Here's the "recipe" so you can too!


Kale Chips

one bunch kale, washed, stems removed and chopped into 2-inch slices
kosher salt
freshly ground pepper
red pepper flakes
olive oil

Heat your oven to 425 degrees.  To chop the kale, gather and stack the leaves and cut them in 1 1/2 to 2 inch slices.  Toss the kale slices in a big bowl with 1-2 tablespoons of olive oil, 1/2 tsp kosher salt, 1/2 tsp freshly ground pepper and 1/4 tsp red pepper flakes.  Spread on a baking sheet.  Bake in preheated 425-degree oven for 8-10 minutes until slices are nice crunchy chips.  Serve warm or room temperature.


ready to bake

all chippy



Wednesday, October 5, 2011

well shoot: RIP, Steve Jobs: Roasted Corn Chowder anyway



All settled in for the evening.  Baking Texas Sheet Cake to feed to my fellow Habitat for Humanity volunteers at the build tomorrow.  Organizing my closet so I can grab my lululemon and go.  Then I'm talking to Kelly and hearing about her excellent day when the news comes through that Apple founder and the original "genius", Steve Jobs has passed.  So young at 56.  Sad.  The first "portable" computer I ever crunched an Excel spread sheet on was a big bulky Macintosh when I was still a career girl at CIGNA (circa 1988).  Our first home computer was a Dell and good God that thing drove me crazy.  When that beast croaked we  saw the light and bought the very iMac I'm posting on still today in 2005.  Back in the day you could walk into the apple store at Keystone and there might be one or two other people in the store with the geniuses.  I would go in for one-to-one training often twice a week working on a 45-minute DVD for Kelly's high school swimming and diving team.  Good times.  I'm pretty sure I haven't been in that same store with less than 50 people for a couple of years now.  Hasn't stopped us from buying a second iMac, Macbooks for both college girls, iPads and countless variations of iPods.  Sara has the iPhone and I'm finally eligible in February.  Oh to have my iCal on my phone.  Will that help me get places on time?  If you know me, you know that answer.  Anyway, thanks Steve Jobs for all the wonderful and beautiful mac machines that make my life easier.  It staggers my mind when Kelly's on another continent talking to me and showing me the scenery from her iPad to my computer.  A lovely, lovely thing.  And what can you say about your iPod?  How many hours together on the treadmill, in the grocery on the plane?  The instant lift of my favorite music (yes, most often it's Coldplay) whenever I need it.  We'll miss you and your brilliant mind, Steve Jobs but we'll think of you often and fondly.

The Texas Sheet Cake from my blog recipe I read off my iPad in my cookbook holder (see, never far removed from his touch) is out of the oven!

Still need to post while I have some time, so here we go.  Clipped a recipe for roasted corn chowder out of the Sunday paper a while back.  Loved it.  Having an immersion blender is super helpful, but you can use a  regular blender.  My KitchenAid bit the dust at the beginning of summer and I've yet to replace it and truly the only time I really need it is if I want to blend ice into a smoothie or other beverage.  I make smoothies before work on a pretty regular basis, but I just use the beaker that came with my immersion blender and pour it over crushed ice.  When there is a will there is a way.

Roasted Corn Chowder

It's not sweet corn season anymore, so save that part of this recipe for next summer and go to Trader Joe's and buy a great bag of frozen roasted corn and use that instead of fresh, way easier and not seasonally dependent.  And if you want to skip grilling altogether: cook the onions and peppers in the pot with the bacon until softened.  Fresh corn will work best for the puree, but thaw 2 cups of frozen kernels and give them a spin in the blender. Then when adding the broth add the potatoes and frozen corn to the soup.  Cook for about 15 minutes until the potatoes are tender.  You'll note in my photos that I didn't use cilantro.  Simply an omission.

Roasted Corn Chowder
8 ears sweet corn, husked (or 16-oz bag frozen roasted sweet corn)
1 large onion, peeled and sliced in thick rings
1 red pepper, seeded and cut into 4-6 pieces
1 pound new potatoes, halved
olive oil
kosher salt and freshly ground pepper
4 slices bacon, chopped
1 tsp dried thyme or 1 T fresh thyme leaves
4 C chicken broth
2 T fresh cilantro, chopped

Set aside four ears of corn.  Brush four ears of corn, onion slices, pepper pieces and halved potatoes with olive oil and sprinkle with kosher salt and freshly ground pepper.  With remaining corn stand ears on flat end and using a sharp chef's knife, cut off kernels into a bowl.  Puree cut kernels in a blender or stick blender (should be about 2 C).

Heat grill to medium and grill whole corn, onion slices, pepper pieces and halved potatoes (cut-side down) until spotty brown or about 5 minutes for the potatoes (do not turn) and 10 minutes for the corn, onion and pepper (turned once).  Remove vegetables from grill to a baking sheet to cool a bit.  When able to handle, coarsely chop the potatoes, onions and pepper and cut the kernels from the corn.

Meanwhile cook bacon in a soup pot over medium-high heat until crisp, about 5-7 minutes.  Pour off all bacon grease into a safe container.  Add the thyme and corn puree to the bacon in the soup pot and stir until the mixture begins to bubble.  Add the chicken broth and bring to a boil.  Add vegetables and reduce heat to medium low to simmer until flavors blend, about 10 minutes.  Add water if necessary to thin soup to desired thickness.  Stir in cilantro.


ingredients

fresh corn kernels off the cobs
vegetables on the grill
off the grill
pureed fresh corn
why are these chopped grilled vegetables sideways?
someone at apple is not responsible for this
corn puree and thyme going into my soup pot with the bacon
simmering