I love soup. Really. I could eat it everyday for breakfast, lunch, and dinner. I love making it and eating it. And I love so many kinds of soup. But if I were put in a corner and had to come up with a Top Three, Clam Chowder would always make the cut. More specifically, New England Clam Chowder.
And I have made a lot of NECC and a bunch of different recipes. But hands down, I think this is my favorite. It comes from the Cliff House Restaurant in Ogunquit, ME.
Two reasons: 1) it's simply, utterly delicious and I always keep everything needed in my pantry so I can make it without much notice. 2) it comes with a spice blend that is, for me, the perfect seasoning for this chowda.
Now, there are gonna be some New Englanders who will no doubt debate my choice for eternity. But isn't that one of the great things about this country: we are all entitled to our opinion. But for those of us who don't live in clam country and rely on canned clams and clam juice for an outstanding meal, this will not disappoint.
Two notes:
One: This spice blend recipe listed after the recipe makes an amount that will make many pots of this soup. DO NOT USE THE ENTIRE AMOUNT IN ONE RECIPE OF THE SOUP!!!!!! Keep the remainder in an air-tight container in your frig.....mine has kept for over a year.
Two: While this recipe calls for half-and-half, you can certainly use any kind of milk.....full fat, reduced-fat, fat-free. However, if you use the reduced-fat or fat-free milk, you may want to add some instant potatoes at serving time to thicken the chowder. But don't add it during cooking or it won't thicken as much.
CLIFF HOUSE CLAM CHOWDER (2-4 servings)
1 slice bacon, minced
1/2 tsp butter
1 cup onion, minced
1 tsp fresh garlic
1 tsp Cliff House Spice Blend (recipe below)
1 Tbsp flour
1 can clams (6 1/2 oz)
1 cup bottled clam juice
1 1/2 cups half-and-half
1/4 tsp white pepper
2 medium potatoes, boiled, peeled, and diced (I prefer baked red-skinned potatoes, with skins left on for prettier presentation)
In a heavy-bottomed two quart soup pot, saute butter, bacon, onion, garlic, and spice blend over low heat. Do not allow to burn. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture.
Bring to a boil; reduce heat. Add milk and simmer 20 minutes. Add white pepper and potatoes. Heat to serving temperature. Add clams just before serving.
CLIFF HOUSE SPICE BLEND
4 tsp dried oregano
4 tsp dried parsley
2 tsp dried marjoram
2 tsp dried dill
2 tsp dried thyme
4 tsp dried basil
1 tsp dried sage
4 tsp dried rosemary
2 tsp dried tarragon
1 Tbsp flour
Crush with a mortar and pestle. Store in an air-tight container and keep in refrigerator.
Recipe Source: www.gonewengland.about.com/morerecipes/r/recclfschowder.html
I just love carrot soup and I hadn't made it in quite some time. Why? I don't know. This is the simplest recipe I have calling for just eight ingredients (I like extra dill in mine). And it's great year around.
CARROT DILL SOUP (2-4 servings)
1 pound carrots, sliced
2 tsp vegetable oil
2 tsp minced garlic
1 cup chopped onion
3 1/2 cups chicken broth
3/4 cup milk
2 Tbsp (or more, to taste) chopped fresh dill
2 Tbsp chopped fresh chives
Bring large pot of water to a boil. Add carrots, and cook until tender. Drain and return the carrots to the pan. Cool.
Heat oil in a pan over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the pot with the carrots and pour in chicken broth. Turn heat to medium low. Cover and simmer for 25 minutes to blend flavors.
Puree the carrot mixture in a food processor or blender in small batches. Return to the pot and stir in the milk, dill, and chives. Cook until heated through and serve.
This is one of my favorite appetizers. It's a beautiful presentation and it's good all year around. And it's very adaptable. The original recipe was written to make one big 8-9" cheesecake, but I prefer to make individual cakes in cupcake tins. The large cake will serve about 25 people, or you'll get about 18 individual cakes using the cupcake tins. And the great thing about making the small cakes is that you can freeze each one and just pull one out when you need a little savory treat.
Also, you can adjust the heat in this. This calls for 4 Tbsp chopped marinated jalapenos, but I halved this and there was still plenty of heat (and that's what the cooling mango salsa is for). But for me, the best part is I always half this recipe, making just 9 individual cakes which freeze beaitufully. They keep for quite a while in the freezer, I know I've had some in over six months which still thaw and dip beautifully. Also, reduce the calorie/fat content by using reduced fat sour cream, cream cheese, shredded cheeses, and egg substitute for fantastic results.
I have always served these with the blue tortilla chips, but I notice the green and red chips in the store for the holidays. What a great appetizer for Christmas, New Year's, or the Super Bowl. Not but come summertime either served with a margarita.
GREEN CHILI CHEESECAKE with MANGO SALSA (serves about 25 or half the recipe making about 9 individual cakes)
1 1/2 cups roasted poblano, about 6 peppers
1 1/2 cups regular or reduced-fat sour cream
2 eggs or 1/2 cup egg substitute
16 oz regular and reduced-fat cream cheese
2 Tbsp butter, softened
4 Tbsp chopped marinated jalapenos
1 Tbsp fresh minced fresh dill leaves
1/4 cup chopped fresh cilantro
1 cup shredded Monterey Jack cheese
1 1/2 cup shredded sharp cheddar cheese
Mango salsa (recipe below)
blue tortilla chips
Roast and peel poblanos (line a cookie sheet with aluminum foil. Place peppers on foil and place in an oven with broiler set to HIGH. Cook for about 10 minutes, turning 1-2 times, until black and blistered. Remove from oven, place in bowl and cover with plastic wrap. Let sit 10-15 minutes or until cool enough to handle. Peel skin from pepper and remove stem and seeds.) Finely chop.
In a food processor blend sour cream and eggs, add cream cheese and butter and blend until smooth. Transfer mixture to bowl and stir in poblanos, jalapenos, cheeses, dill, and cilantro. Pour into an 8" or 9" springform pan lined with parchment paper (or about 18 cupcake tins lined with cupcake liners) and bake at 325F for about 25 minutes (the cupcake-sized cakes also took about 25 minutes) until center is just set, but still jiggles. Don't overbake or your chips will break when trying to dip.
Cool to room temperature and serve or refrigerate. When ready to serve, take out an hour in advance. Cut around the inside rim (if using the springform pan) and invert on a serving plate. Top with mango salsa and serve with blue tortilla chips.
MANGO SALSA (makes about 4 cups)
3 cups chopped fresh mango (I use two 20 oz jars {found in the produce department} which each yield about 1 1/2 to 2 cups)
3 tsp chopped garlic
1/2 cup finely chopped red onion
1 red pepper, chopped
2 Tbsp chopped fresh cilantro
4 Tbsp rice vinegar
1 small jalapeno, seeded and minced, optional
Stir all ingredients together.
Here's a basic potato casserole. Good for breakfast or hearty enough for a big spread during the holidays. It's a breeze to put together and can be make ahead of time and baked later.
PARTY POTATOES DELUXE (8 servings)
1/2 cup butter or margarine, divided (or less, especially in the topping)
1 lb country-style (shredded) frozen hash browns, thawed
1/4 cup (or more, to taste) green onion, chopped
1/2 cup regular or low-fat sour cream
1 cup shredded sharp cheddar cheese
1/2 can condensed cream-of-anything soup
1 cup crushed corn flakes
Preheat oven to 350F. Melt 1/4 cup butter in an 8x8" baking dish in the oven while it heats.
Meanwhile, combine hash browns, green onion, sour cream, cheese, and soup in a large bowl. Transfer mixture to the baking dish after the butter has melted. Bake, uncovered, for 30 minutes.
Melt remaining 2-4 Tbsp butter in the microwave, then mix with crushed cornflakes. Sprinkle on top of the potatoes evenly and bake for 15 more minutes.
Recipe Source: www.iowagirleats.com
Here's a great holiday cookie for your cookie swaps. A basic shortbread cookie with a twist: use vanilla beans instead of extract! Same delicious outcome with flecks of beautiful black vanilla bean seeds. Kinda makes you want to break out the ice cream maker, doesn't it?
VANILLA KIFLI COOKIES (makes 20 cookies)
Sugar Coating:
1/4 cup confectioners' sugar
3 Tbsp sugar
Seeds scraped from 1/2 vanilla bean
Cookies:
1 cup, plus 1 Tbsp AP flour
2 oz blanched almonds
1/4 tsp salt
1 stick unsalted butter, softened
Seeds scraped from 1/2 vanilla bean
1/3 cup, plus 1 Tbsp confectioners' sugar
1 large egg yolk
To prepare the sugar coating:
Place both sugars and the vanilla bean seeds into the bowl of a food processor and pulse until the seeds are distributed throughout the sugar. Pour the mixture into a small bowl and set aside.
To prepare the cookies:
Place the flour, almonds, and salt in the same processor bowl. Pulse until the almonds are finely chopped, then set the mixture aside.
Mix the butter, vanilla bean seeds, and sugar in a bowl of a stand mixer fitted with the paddle attachment until fully combined. Add the egg yolk to the bowl and mix until creamy. Add the flour-almond mixture and continue working until fully incorporated.
Form a disc with the dough, wrap it in plastic wrap, and refrigerate for 90 minutes.
Place a rack in the middle of the oven and preheat to 350F. Line a cookie sheet with parchment paper.
Remove the dough from the frig, and with your hands, roll the dough into 1/2"W x 3"L logs (20 grams), making sure that the ends of the logs are slightly tapered, then curve the dough slightly to form a crescent shape. Place the crescents onto the prepared cookie sheet, about 1" apart.
Bake the cookies for 7 minutes, then rotate the pan and bake for another 7 minutes, or until light golden brown.
Remove the cookie sheet from the oven and place it onto a wire rack. Let the cookies sit for 3-4 minutes, then gently toss each one into the vanilla-sugar mixture until completely coated on all sides. Let the cookies cool before serving.
Recipe Source: www.qvc.com/vanillakaflicookies.content.html
A few nights ago while eating dinner, Jim looked down and saw these two buddies squished together in a tiny dog bed. He said "that would make a great picture." Luckily, I had the camera at hand and after half a dozen shots, got one while they were both still. Talk about two peas in a pod!
Here's one dish on which you can use those wonderful marinated vegetables. Not to mention a new wonderful vinaigrette to use on just about any salad.
This recipe calls for marinating a ball tip steak, but I had some leftover New York strip which I used. And as usual, I used the small pickling cucumbers. I used this as a side salad for my French onion soup, but in a larger portion, this would make a great entree salad.
STEAK and MARINATED RED PEPPER SALAD with APRICOT BRANDY VINAIGRETTE
Vinaigrette:
1/4 cup freshly-squeezed orange juice
3 Tbsp minced shallots
1/4 cup balsamic vinegar
2 tsp Dijon mustard
1 Tbsp minced garlic
1/2 cup olive oil
1/4 cup apricot brandy
Salad:
Marinated ball tip steak, grilled
mix of spring greens and romaine
grape tomatoes
cucumber slices
marinated red pepper strips (see yesterday's post)
To make the vinaigrette:
Whisk all ingredients together.
To make the salad:
Mix salad ingredients except steak and toss with apricot brandy vinaigrette. Slice steak thin and place on top of salad and drizzle with some of the vinaigrette.
