"You do know that cellulite is one of the main ingredients in corn chowder."

It's a scathing line.  No one casts a dart quite like the inimitable Stanley Tucci as Nigel in The Devil Wears Prada.  When I first saw that movie I'm sure I resolved never to eat corn chowder again.  


Alas, it is an unseasonably cold and rainy day in May and corn chowder is an inexpensive and simple dish which seems to fit the bill.  

Roasted peppers, grilled shrimp, avocado and bacon elevate the Tex-Mex classic to the realm of the sublime. Enjoy! 

xx
dani

Roasted Corn Chowder (serves 4)

2 ears of fresh corn
5 cups low sodium chicken broth
1 tablespoon extra virgin olive oil
2 tbsp diced red onion
2 garlic cloves, minced
1/2  a red bell pepper, roasted
1/2 cup all-purpose flour
3 tablespoons tequila
2 tbsp cilantro, minced
1/2 lime
1/2 cup heavy cream
1 jalapeño 
4 tbsp jack cheese
crisp bacon, crumbled
4 tsp sour cream
1/2 avocado, diced

Remove corn kernels from cob.  Roast corn and peppers in a 450 degree oven until peppers are blackened.  Remove peppers from oven and dice. Sautee onion and garlic in a medium pan until browned.  

Add chicken broth to a large stock pot.  Whisk in cream, flour & tequila.  Add onion, roasted peppers.  Squeeze in lime juice and simmer.  

Garnish with bacon, avocado, jack cheese, sour cream and tequila lime shrimp.  Chives and tortilla strips are an optional addition. 

Brooklyn Crumb Cake

Pastryland abounds with demure and dainty treats. Topped with ungainly globs of butter and brown sugar, crumb cake is anything but dainty.  That's part of its charm.

There are numerous recipes for NY style crumb cake on the internet.  I decided to make my rendition an homage to my borough of origin. This buttery treat is awesome served warm and will stay fresh for several days if properly stored.  Enjoy!
xxdani



Brooklyn Crumb Cake


Crumb topping

3 1/2 cups cake flour
2/3 cup granulated sugar
2/3 cup packed dark-brown sugar
1 1/2 teaspoons ground cinnamon
Coarse salt
2 1/2 sticks unsalted butter, melted


Cake batter

2 tablespoons canola oil
6 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
2 teaspoons pure vanilla extract

Drizzle

1cup dark chocolate chips
1 tbsp butter

Directions

Preheat oven to 325 degrees.  Lightly brush a 9-by-12 inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, remaining oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 3 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

Transfer pan to oven, and bake 35 to 40 minutes until a tester comes out clean.

Heat chocolate and butter over medium heat stirring until smooth.  Snip a hole in the end of a plastic bag.  Transfer chocolate mixture to bag and drizzle over cake.