"if you're afraid of butter, use cream." - Julia Child

Month: October 2017

Pumpkin Lasagne

Pumpkin Lasagne

In my humble(ish) opinion, October is the best month for indulging in all things pumpkin. I know its flavor is more strongly linked to the Hallowed Thanksgiving Dessert category, but I think that by late November we’re all getting tired of the gourd-fest that’s been […]

Green Chile Chicken Chili

Green Chile Chicken Chili

I never liked chili much growing up. It always seemed (and smelled) to me like the lid fell off the chili powder so somebody just said, “Eh,” and kept cooking. But I’ve finally realized that, like all classics, there are just an awful lot of […]

Creamy Poblano Chicken Soup

Creamy Poblano Chicken Soup

I discovered this soup when I was at that magical crossroads in life; young, broke and working one of my first restaurant jobs. This soup was always on the menu (and still is — I presume grown adults like myself would riot in the streets if they removed it).  My fellow servers and I were responsible for plating the soup for our own guests from the enormous, delightful-smelling tureen that kept it hot, and also for making sure it received the right heart-stopping garnishes: fried tortilla strips, sour cream and freshly grated jack cheese. Yeah.

And folks, I shoveled so much of this soup into my face that I’m amazed I didn’t either get horribly tired of it or develop some kind of dairy allergy. Even years after I’d moved to a different city, I remembered this soup and I craved it.

I scoured the back-alleys of Amazon until I found a cookbook from 1999 that promised this magical soup recipe in its pages. I couldn’t add it to my cart fast enough, but I wondered if I’d overly-romanticized the dish in my head. How long had it been since I’d had it? And how often is it that you dream of the thing, you yearn for the thing, then you have the thing and it’s just…meh. But I needn’t have worried — once I tasted it again I knew that I needed this soup in my life.  And, speaking as both your attorney and your physician, I think you need it in yours.

Creamy Poblano Soup with Chicken

Adapted from Canyon Cafe, Bringing the Southwest Experience Home


For the roux:

6 tablespoons unsalted butter

½ cup all-purpose flour

For the chicken:

1 lb boneless, skinless chicken thighs

1 teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

For the soup:

1 tablespoon grapeseed oil, or other neutral oil

3 poblano peppers, chopped

1 large yellow onion, chopped

3 ribs of celery, chopped

3 large cloves of garlic or about 5 small, minced

1 teaspoon fresh thyme, chopped fine

2 teaspoon white pepper (or sub ½ teaspoon freshly ground black pepper)

1 tablespoon ground cumin

3 cups chicken broth

2 cups heavy cream

3 tablespoons hot sauce, or more as needed


Make the roux:

Heat the butter in a small saucepan over medium heat until completely melted. Add the flour and whisk to combine. Cook for 2 min, long enough to cook out the raw flour taste, but you don’t want this to take on any color. Set aside.

Prepare the chicken:

Preheat your oven to 350°F. Place the chicken thighs on a sheet pan and season with salt and pepper. Roast in the oven for 25-30 minutes, until the juices run clear. Set aside to cool. Once they’re cool enough to handle, slice into thin strips and reserve.

For the soup:

Heat the grapeseed oil in a large, heavy-bottomed pot or dutch oven over medium heat. Add the peppers, onion, celery and garlic and sweat until the vegetables begin to soften, about 5 minutes. Add the thyme, pepper and cumin and cook; stirring, 1 minute to wake up the spices. Add the chicken stock, stir mixture well and bring to a boil. Once it’s boiling, reduce the heat to medium low and simmer 20 minutes or until vegetables are tender. Add the heavy cream, hot sauce and chicken and stir well to combine. Taste the soup for seasoning and add salt, pepper and/or hot sauce to taste. Simmer an additional few minutes to marry the flavors.

Serve with shredded cheese, sour cream, scallions, and fried tortilla strips (or any combination thereof) as a garnish, if desired.

Serves 4-5 as a main course



Momofuku Pork Buns

Momofuku Pork Buns

These pork buns are famous enough without an introduction from me — arguably David Chang’s most recognizable dish and the one that helped launch the Momofuku Empire. It’s always an interesting experience when you try a dish for the first time that you’ve heard about […]