Tag Archives: corn

D- Seattle Summer…D- : Velvet Corn Soup with Crab and Bacon

You Call This Summer?

You Call This Summer?

For those of you who live in Seattle, I think you will agree this has been a crap summer weather-wise. Granted, we were spoiled last year with weeks on end of perfect, sunny days and cool, clear nights, but this summer with its cold, rain, wind, and gray has been the sort of thing that gives our fair city a bad rep.

I’ve done my best to ignore the weather, cheerfully trudging through the rain with Onca the Cane Corso Mastiff in tow, but with Labor Day Weekend coming to a close and the rain pattering away outside the windows, I finally gave up and did what to me signifies surrender to Fall more than anything else. I made soup.

I’ll admit it, it was very fun to get chopping onions again, hear butter sizzling in skillets, and enjoy the changing of the culinary seasons. For me, each season signifies such different styles of food, and Fall is all about hearty soups, crusty breads, indulgent veggies, and big bold red wines.

This soup, adapted from Food & Wine, is quite indulgent, even after I made some modifications to make it simpler and more week night friendly such as substituting fresh corn of the cob with the frozen variety and swapping out prosciutto for bacon. It smells delicious, and for those of you that are lactose intolerant (or married to someone who is, ahem, ahem) the eggs in this soup give it a creaminess you’d swear was provided by a bovine dependent ingredient.

Make this soup when you’ve decided to give in to the Seasons changing, but are determined to go down in style.

Velvet Corn Soup with Crab and Bacon

Serves 4. Pair with a big, bold red such as a Malbec and a side of crusty bread and butter.

2 tablespoons salted butter

1 tablespoon vegetable oil

1 large onion, minced


1 lb frozen corn

1 1/2 teaspoons minced fresh ginger

1/3 cup dry white wine

3 cups plus 2 tablespoons chicken stock

4 strips bacon, cooked and coarsely chopped

2 large eggs

2 scallions, thinly sliced

12 ounces lump crabmeat, picked over

Chile oil, for drizzling

In a large pot, melt the butter in the vegetable oil. Add the onions, season with salt, cover and cook over moderate heat, stirring a few times, until the onions are softened, 5 minutes. Add the corn kernels and cook for 4 minutes, stirring. Add the ginger and wine and cook over moderately high heat until the wine is almost evaporated, 2 minutes. Add 3 cups of the stock and bring to a boil. Cover and simmer over moderate heat until the corn is tender, about 5 minutes longer.

Transfer the soup to a food processor and process to a slightly chunky puree; return to the pot. Pending on your preference you can puree this more or less.  Add the bacon, season with salt and bring to a bare simmer over low heat.

In a small bowl, beat the eggs with the remaining 2 tablespoons of stock. Gradually add the eggs to the soup, stirring constantly, until the soup is very thick, 30 seconds. Add half of the crab meat and gently stir until all combined and to temperature.  Remove from the heat. Ladle the soup into bowls and top with the scallions and remaining crab. Drizzle lightly with chile oil and serve.

Adapted from one of my all time favorite food magazines, Food & Wine: Velvet Corn Soup with Crab and Ham Recipe – Andrea Reusing | Food & Wine.


Filed under Lactose Free, Seasonal Cooking, Soups, Uncategorized

Will Trade Cookies For a Pony: Cheddar Skillet Corn Bread

Learning how to ride on Riffle

Learning how to ride on Riffle

When I was little I ran a business called Smart Cookie. I think I must have been nine or ten. It involved me raiding my mother and father’s pantries for ingredients, making cookies (Chocolate Chip and Ginger) and then shamelessly and relentlessly hocing them to neighbors, friends, and family via walking up and down our street tugging them along behind me in a little red wagon. I sold them for $3 per baker’s dozen, and it was my great intent to use all the money I made to buy a pony.

I’m still waiting to save up enough for the pony, but in recent years have really moved away from baking. (Save for a few summers ago when I decided to try to learn how to bake pies; more on that debauchery here.)  Suffice it to say, my style in the kitchen has really moved from the precision and control of baking to the fun and adventure of cooking.

The other night though I had a sudden craving for good old-fashioned corn bread. I’m not sure what prompted this, but I suddenly had to have it. Luckily enough I had everything one needs for cornbread (or so I thought) so set about whipping something up.

This is a great recipe because it bakes right in the skillet and can be served directly on the table. Serve with lots of butter, or honey, or slices of cheese. Whatever is your fancy.

Cheddar Skillet Cornbread

Skillet CornbreadSkillet Cornbread

Skillet Cornbread

Serves 6. Leftovers can be used as a great base for fried corn cakes with tomato, basil and feta.  That recipe coming soon!

1 cup flour (spooned and leveled)

1 cup stone-ground yellow cornmeal

3 tablespoons sugar

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground pepper

1 2/3 cups buttermilk

Optional – 1 TB fresh herbs such as sage or rosemary.

2 large eggs

1 cup shredded cheddar cheese (4 ounces)

3 tablespoons butter or bacon grease

Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.

Place butter or grease in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.

Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 15 – 20 minutes. Don’t overcook…that’s one of the contributing factors to dried out, crumbly cornbread. A personal pet peeve. Let cornbread cool in skillet at least 10 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Adapted from Martha Stewart’s recipe, which I liked, but found a bit dry.

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Filed under Comfort Foods, Vegetarian

Summer dining, family style: Steamer clams with dill, white wine and butter

Summer Dining, Family Style

Summer Dining, Family Style

I come from a large, loud, opinionated, funny, brutal, supportive, critical, and awe-inspiring extended family. The Malarkeys are…as my husband likes to say…”a force”. There are a lot of us, we all think we’re great, we all think the others are even greater, and we love nothing more than getting together to talk about said greatness, eat fantastic food, drink great wine, and reminisce about past meals and past wine we’ve shared. In short..just a little Irish.

The tradition has continued with my first cousins, and as we’ve grown older it’s morphed from shared birthday parties and rival high-school basketball leagues, to trips, housemates, and of course, dinner parties. The eldest of the bunch, Susannah-Maria was recently in town from Wyoming and despite the fact that we had all been together the weekend before, we decided another cousin evening was in order. Being the oldest one in Seattle, and married (gasp!) and therefore presumed domesticated, I volunteered to host. I did however, in typical Malarkey fashion, first assign everyone their duties. Margot brought a gorgeous appetizer board of crackers, cheese, olives, and raspberries, Annie-Laurie was tasked with dessert (Ben and Jerry’s, foolproof), and Susannah-Maria brought steamer clams for the main course.

Being an east coast gal I love steamers. They are easy, indulgent yet affordable, and scream “summer is here”. Paired with some corn on the cob and crusty bread and you have a meal. Just don’t forget all the cousins…

Steamer clams with dill, white wine and butter

Serves 4 as a light supper. Pair with a sparkling wine or champagne.

2.5-3 lbs steamer clams

1/2 cup white wine

1/4 cup water

1 TB dill

1 TB garlic, minced

2 TB butter

2 TB lemon juice

  1. Rinse the steamers with cold water until free of sand.
  2. Add all the ingredients into a large, lidded, heavy pot and stir to combine.
  3. Add the steamers, put the lid on, and bring to a boil. Reduce to medium heat and cook 5-10 minutes until steamers are opened up (discard those few stubborn ones that don’t open up versus overcooking them).
  4. Divide steamers and corresponding cooking broth into small bowls. If you’re fastidious, I recommend pouring the broth through a cheese cloth to catch any last sand parts, although if you’re a bottle or two of wine into dinner, no one will notice.
  5. Serve with individual butter bowls seasoned with fresh lemon juice.


Filed under Entertaining, Seafood, Seasonal Cooking