Give the Blender a Break

In the Ecuadoran soup on which today’s entry is based, the broth and such are put through a blender one last time, just before service, ensuring a smooth consistency.  That’s a shame, as it also pulverizes the bits of color and the traces of texture that make Shrimp and Corn Chowder so interesting, so appealing.…

Have You Tried This?

The cake, maybe, if last November’s Spanish Almond Cake inspired, but have you ever tried it with cherimoya, or custard apple, pictured below? Custard apple is an apt description, as the creamy flesh is the consistency of soft-serve, and its taste is ambrosia, a beguiling mixture of apples, pears, bananas and mangoes.  The pulp is…