Cooking for Mr. Latte

I just finished reading and rereading 'Cooking for Mr. Latte' by Amanda Hesser. A long time back, my friend A who also shares a similar appreciation for books about food, (not cookbooks really) had recommended this to me. But with the more pressing challenges of graduating on time, this sort of remained on the back burner. A few months back I came across it on the shelves of the public library and got it home. It was such a good read that it went straight to my birthday wish list and R bought it for me. I have always liked books where the narrative is interwoven with stories about food, houses - 'Under the Tuscan Sun' being a good example. This book follows a brief window in the author's life - her courtship with Mr. Latte and the role that food played in it from their first date to their marriage. I like the ease with which the author, (well she writes/ wrote about food for the New York times, so that would explain the ease) writes about her life, invites the reader to follow her experiences with her family and his, and the progress of their relationship, in all of which, food plays a part. In all it was a light, feel good read, for those times when you just need a break!

Corn Chilli Soup

A long time back, R and I had gone to Austin Java Cafe for dinner. We always order their soup and sandwich special. I love soups and they always have a good soup on their daily specials. Our perennial favorite is the African Spicy Peanut Soup, but they had a jalapeno corn chowder that particular day which sounded intriguing. So I went ahead and ordered that. (I am the culinary adventurer of the couple, as you might be able to tell). It was fantastic. A smooth , slightly sweet corn soup with an underlying spicy smoky taste of jalapenos. I don't know how they make it, but I have been dying to recreate it or at least attempt it ever since. I finally got to try it out a few days back. I think theirs was a smooth corn texture, but I let about 1/4th of the corn stay whole and I ended up using Thai Birds Eye chillies instead of jalapenos.

I used about 20 ounces of sweet corn kernels and 8-10 Thai Birds Eye chillies. I covered the corn with about double the amount of water in my soup pot and set it to boil. While the corn was boiling, I stir fried the chilies in a little oil in a pan. When the corn boiled over once, I turned of the heat and let it cool a bit. Then I put about 3/4 of it along with the water from the soup pot in the blender along with the chillies. After pureeing it to a smooth consistency, I put the mixture back in the soup pot along with the remaining 1/4 of the whole corn kernels. I added about 2 tsps of salt and about 2 ounces of Velveeta cheese and let it boil for 10-15 minutes.