yum.

Yum. apple crumb one day and shrimp and corn chowder the next....

I have officially been inspired by my a3 roommates after our girls weekend last weekend... and the addition of our stand mixer that I adore.

Yesterday after a 7.25 mile run... I came home to notice about 6 apples that were getting a bit soft, so rather than throwing them away... I decided... why not make apple crisp?! and let me tell you what... it is amazing!!! You should really try it...

Ingredients:

• 4 cups peeled, cored, sliced apples
• 1/4 cup water
• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup softened butter

Preparation:

Place apples in a lightly buttered baking pan or dish, about 10 x 6 or 9-inch square. Add water. Combine flour, sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over the apples. Bake apple crunch at 350° for 35 to 45 minutes, or until apples are tender. Serve apple crumble warm with ice cream, if desired. Apple crumble serves 6.

and now for today's recipe...perfect for a cold, rainy day... (and I learned what leeks and fennels are!)

Shrimp and corn chowder with fennels

Ingredients

• 2 tablespoons unsalted butter
• 2 leeks (white and light green parts), chopped
• 1 fennel bulb, chopped
• kosher salt and black pepper
• 2 tablespoons all-purpose flour
• 1 8-ounce bottle clam juice
• 3 cups whole milk
• 1 pound potatoes, peeled and cut into 1/2-inch pieces
• 3/4 pound cooked peeled and deveined medium shrimp
• 1 10-ounce package frozen corn
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• bread, for serving (optional)

Directions

1. Heat the butter in a large saucepan over medium heat. Add the leeks and fennel, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes; stir in the flour.
2. Add the clam juice, milk, and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes. Stir in the parsley and lemon juice. Serve with the bread, if using.