What's Cooking at ST (& at my house)

 I worked for Jack in the 1990s when we launched EDN Asia — and those who know Jack would recognize that quote to be among *his* heists: It was Jack’s spin on Pablo Picasso’s “good artists copy; great artists steal.”

I'd been thinking of sending out a weekly summary of what was happening at ST. Concern that your Inbox probably didn’t need *another* untargeted pitch had always stopped me.

But then my friend @JunkoYoshida shared several of her Christmas and New Year’s cooking successes and it hit me. I do almost all of the cooking in my house and, while I’m no Gordon Ramsey — or Junko — I’m pretty good in the kitchen and only a threat, and even then only to fingers, with a knife in my hand.

So What’s Cooking at ST will be a short summary of ST news followed by a recipe and a pic or two of What’s Cooking at my house. The ST info will focus on products and events and the recipes will highlight weeknight-friendly successes (we bury the failures) that get thumbs up from my finicky wife & daughter. 

• A bit of a breather on the technical-announcement front this week, as ST hosted a huge number of visitors to its ST CES Complement Event. With more than 70 demos and more than 30 Live presentations, the activity was a big success as it showcased the best of ST's products, technologies, and solutions. If you missed it this week, you can still visit and check out the full range of demos and now on-demand presentations. (Registration required). You can also contact me or my colleagues to get more info. 
• We did announce the appointment of Rajita D'Souza as President of Human Resources and Corporate Social Responsibility. This news came about a month after ST announced its intention to be Carbon Neutral by 2027. 

Creamy Cauliflower Soup With Rosemary Olive Oil

Serves: 6 Time: 40 minutes

Ingredients

• 1 C Olive Oil
• 4 Rosemary Sprigs (fresh) 
• 1 Yellow Onion (medium) chopped
• 2 Garlic Cloves, minced
• 1 Qt / 0.95 L Low Sodium Veg Stock
• 1 Cauliflower head (medium), cored broken into small florets
• 2 tsp Kosher salt + more to taste
• 1 tsp Black pepper + more to taste
• Grated zest of 1 lemon (fresh)
• 3 C Bread, Rustic/Crusty diced 

Preparation

• Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
• Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
• Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
• Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
• Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
• Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

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