shallot

Posted by jgreghenry
Sippity Sup makes Corn Soup with Lobster

Get the klieg lights, roll out the red carpet ‘cuz corn has arrived in Hollywood and this fan has big plans. That’s right, when the first summer corn starts to make its annual appearance I have one motto: ”Eat Corn Now!”


  • Eat corn now– with friends.
  • Eat corn now– alone.
  • Eat corn now– on the cob.
  • Eat corn now– in a salad.
  • Eat corn now– from the grill.

And my favorite: Eat corn now– in a soup!

I am making a Creamy Corn Soup with Poached Lobster & Chive Oil

My version is a conglomeration of many recipes that I have collected over the years. That’s because making good soup is more of a process than a recipe. I did take copious notes as I was making this soup so if you care to try it yourself you can.

I like this soup quite a bit. I think that the sweet corn contrasts nicely with the smokiness of the bacon, it is a very satisfying sweet and savory combination. I drizzled the soup with a bit of chive oil. Nothing says summer to me like chives. The verdancy of its herbaceous flavor adds a very nice, bright element. It’s the perfect foil for the soup’s touch of cream and its luscious butter-poached lobster.

Sippity Sup Continues »
Posted by jgreghenry
Creamy Corn Soup with Butter Poached Lobster & Chive Oil

When you have good corn this soup celebrates its bounty. This soup is sweet like corn and luscious with a touch a cream and lobster, but the bacon adds a smoky element that compliments these flavors nicely.

Sippity Sup Continues »
Posted by jgreghenry
Sup! Loves Cookbooks: Seasons in the Wine Country

I have added a cookbook to Sup's! Shop at OpenSky for you today. Its focus is the California Wine Country. Which, on its face, may seem like a bit of publisher’s culinary shorthand, and an attempt to shove a bit more “casual elegance” down the throats of us gullible foodies.

But if you’ll stick with me I think you’ll see why I chose to bring to you this particular book. It’s called Seasons in the Wine Country, which might cause you to raise your eyebrows and wonder just which wine country I mean.

I'll give you a hint about that and say that the marketing manager of the Culinary Institute of America at Greystone, Cate Conniff, put this collection of recipes together. That’s right, I said marketing manager. But before you throw in your green and white striped side-towel and go running from my virtual kitchen, let me just say this book is way more than a promotional tool.

If you are at all familiar with the food scene in California then you probably have figured out that the wine country this book is celebrating is the well-traveled oeneophilic valley known as Napa.

The breadth and depth Napa’s reputation is growing; partly due to the success of the CIA campus that opened there in 1995. It could be argued that the early gastronomic pilgrims to the area (including great chefs like Thomas Keller) has helped the region become as well known for its culinary destinations as it has for the world-class wines that originally put this valley on our foodie radar.

Sippity Sup Continues »
Posted by jgreghenry
Steamed White Fish with Julienned Carrots and Spinacg with Lemon-Green Onion Sau

I made this with halibut because it is so seasonal in the springtime where I live in California. But any good firm fleshed fish will do. The sauce is very flavorful and great over steamed veggies or grilled chicken too.

Sippity Sup Continues »
Posted by jgreghenry
fresh english spring peas

You know it's Spring when the peas peak.

I have had my eyes on sweet fresh English peas for the past few weeks. I knew they were going to be the subject of a Market Matters post from the Hollywood Farmers Market one of the sprigtime Sundays. I was just waiting for the peak of perfection. Well, this is the Sunday!

'Cuz like I said the peas peaked. If you don't believe me have a peek... please. Sorry, I realize alliteration is a dummy's last resort at clever writing, but I have trouble not swinging at that ball when it's lobbed so easily in my direction!

But as these peas peaked on Easter–I am going to be brief today. I have bonnets to wear and eggs to seek and chocolate bunnies to break. But before I get to all of that. Let's discuss peas.

Peas (Pisum sativum, L.) were among the first crops cultivated by man. Some say the word "pea" came from Sanskrit; however, it was more likely derived from the Latin word for the very same vegetable pisum, which in turn was derived from the older Greek name pisos. The Anglo-Saxon version became known as became pise, and later in Old English, pease. According to the Oxford English Dictionary, by 1600 the last two letters were dropped because people believed the word was plural, forming the singular "pea" that we know today. See what you can gleen from Google with very little effort!

But all that intellectual goo-ga means very little when compared to the way peas make me feel. They make me feel giddy!

Sippity Sup Continues »