Drink Your Corn

DEAR SOS: Can you obtain the recipe for roasted corn soup from DC3 Restaurant in Santa Monica? It’s one of the most delicious soups I’ve tasted.

DOREEN LEWIN

Santa Monica

DEAR DOREEN: Executive chef Bret Thompson, formerly with Pinot Bistro and now with DC3, created the popular soup, which owes its rich flavor to butter and cream. The chef uses various garnishes to enhance and flavor the soup. They’re listed with the recipe; take your pick.

DC3 Roasted Corn Soup

Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours

You can garnish this soup with toasted chopped hazelnuts, sauteed bay scallops, cooked bacon, chopped chives or chopped fresh basil

14 ears white corn

2 1/2 quarts cold water

10 sprigs fresh thyme

1 bay leaf

1 whole clove

1 cup (2 sticks) butter

1 white onion, finely diced

1 cup whipping cream

Salt

Freshly ground pepper

* Shuck corn and cut kernels from cob. Set kernels aside.

* Place cobs in small saucepan with cold water to cover. Add thyme, bay leaf and clove and bring to boil. Reduce heat and simmer 1 hour.

* Melt butter in large saucepan and add corn kernels and onion. Cook over medium-high heat until a slight caramel color develops, about 40 minutes. Stir every 4 to 5 minutes to avoid scorching.

* Add cream and cook 2 minutes, scraping up any tasty bits stuck to bottom of pan. Remove 1 cup caramelized corn and set aside. Strain corn stock into remaining creamed corn and bring to boil.

* Using a hand mixer or blender, blend soup until very smooth, at least 4 minutes, then pass through semi-fine strainer back into pan. Bring again to boil with reserved corn kernels. Season to taste with salt and pepper.

* Garnish as desired.

10 to 12 servings. Each of 12 servings: 297 calories; 204 mg sodium; 69 mg cholesterol; 24 grams fat; 21 grams carbohydrates; 4 grams protein; 0.77 gram fiber.

Let Them Eat Bread

DEAR SOS: I’m desperate for a macadamia nut and pineapple cake recipe. Do you have one?

RITA FLINT

Seal Beach

DEAR RITA: The recipe we use is actually a quick bread. It’s delicious served with tea. This version is from Hawaii’s Coco Palms Resort on Kauai.

Pineapple Nut Bread

Active Work Time: 10 minutes * Total Preparation Time: 1 hour

4 eggs

1 cup sugar

1/2 cup oil

1/4 cup pineapple juice

1/2 cup canned crushed pineapple with juice

1 tablespoon baking powder

3 cups flour

1/2 cup chopped macadamia nuts

* Combine eggs, sugar, oil, juice and pineapple and mix well.

* Sift together baking powder and flour and mix into pineapple mixture. Fold in nuts. Pour into greased and wax paper-lined 9x5-inch loaf pan and bake at 350 degrees until toothpick inserted comes out clean, about 50 minutes. Or fill greased muffin pans 3/4 full and bake at 350 degrees 25 minutes.

1 loaf, 12 servings. Each serving: 362 calories; 129 mg sodium; 71 mg cholesterol; 16 grams fat; 42 grams carbohydrates; 6 grams protein; 0.23 gram fiber.

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Napkin, bowl and plate from William Sonoma stores.