Dear Jess,
For some reason I am craving comfort food this summer. All I want is pizza, mashed potatoes with gravy, stews, mac and cheese... the list goes on!
On yesterday's menu:
Cheesy Green Chile and Potato Chowder
adapted from www.eatliverun.com
3 poblano peppers
1 large yellow onion, small diced
1 green bell pepper, small diced
3 russet potatoes, peeled and cubed
2 stalks celery, small diced
3 slices bacon
2 tsp minced garlic
1 quart chicken broth
2 tsp salt
2 cups milk
1/4 cup flour
1/2 cup Jalapeno Monterey Jack Cheese {plus additional for serving}
thinly sliced green onions
First, fire roast the peppers.
To do this, place poblano peppers right over the flame on your burner
if you have a gas stove. Flip occasionally until every inch of the
pepper is charred. If you don’t have a gas stove, place peppers
underneath the broiler on a lined sheet tray {also flipping
occasionally} until charred. Once charred all around, immediately remove
peppers from heat and zip up in a plastic zip-loc bag. Let sit for 20
minutes then remove charred skin with the back of a knife and roughly
chop up peppers.
While your peppers are cooling, fry the bacon in a large Dutch Oven
or heavy bottomed pot. Fry until crispy then remove bacon from the pot
and drain on pepper towels. Keep grease in the pot!
Add your onion, bell pepper, garlic and celery to the hot grease.
Saute for about six minutes over medium heat until veggies are just
tender. Add cubed potatoes to the pot, as well as the poblano peppers,
and toss well so everything is combined.
Pour in chicken broth and add the salt. Bring to a boil then reduce
heat and simmer for about 35 minutes until potatoes are very tender {be
sure to “test” with a fork or knife…nothing worse than biting into an
uncooked potato!}. Add milk and sprinkle in flour. Whisk together so
that no flour clumps remain and bring back to a simmer. Simmer for
another 10 minutes. (I used my immersion blender for this one, as I wanted something more creamy!)
Turn off heat completely and add cheese to the pot. Stir well so
cheese melts. Serve immediately with crumbled bacon, sliced green onions
and additional cheese.
Buttermilk Cornbread
from www.allrecipes.com
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk*
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt
Preheat oven to 375 degrees F. Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
*To make your own buttermilk, add one tbsp white vinegar or lemon juice to one cup of milk. Let stand for 10-15 minutes.
I love you and miss you!
Love,
Showing posts with label chowder. Show all posts
Showing posts with label chowder. Show all posts
Friday, July 12, 2013
Sunday, November 13, 2011
Corn Chowder and Mini Walnut and Rosemary Biscuits
Dearest Jess,
Wow, it's almost the middle of November! How did this happen? I was in Ottawa last week again for work and it was snowing! When I returned home I heard it had snowed here as well. Christmas decorations are making their way from the stores into our homes. Some people have already set up their Christmas trees! I have told Jason we can't do any Christmas decorations until December 1st. (Mainly because he keeps them up until the end of February.)
On Saturday we went out into a blustery but sunny day to see Mike perform in the musical Chicago. It was so well done! I love live theater and it was so much fun to watch someone you know in such a high profile play.
After the show we went to the grocery store and picked up the ingredients to make the Corn Chowder and Mini Muffins from the Fall issue of Food and Drink. We didn't use the BBQ for the corn or the peppers in the chowder, and the muffins turn into more like mini biscuits/scones. Regardless, everything turned out to be tasty and sufficed for a cozy dinner. I think I still like the Corn Chowder from Eat Shrink and Be Merry more than this one though.
Tip: Grilling the corn and the peppers adds a depth of flavour to this simple chowder. If fresh corn on the cob is not available, substitute 6 cups frozen corn, thawed and drained. Toss with oil and place in a single layer on foil-lined baking sheet. Broil for about 8 minutes, stirring often, or until browned. You can broil the peppers, too, if that's more convenient. If you can't find poblano peppers, substitute 2 cubanelle peppers and 1 jalapeno pepper. To dress this soup up a little more, garnish each bowl with sauteed shrimp seasoned with fresh lime juice.
Corn Chowder
adapted from Food and Drink, Autumn 2011, page 182, 183
12 cobs of corn, shucked
1 tbsp vegetable oil
2 sweet red peppers
2 pablano peppers
2 tbsp butter
2 onions, chopped
3 cloves garlic, minced
6 medium Yukon Gold potatoes, peeled and diced
6 cups homemade or low-sodium vegetable stock
2 cups 35% or 18% cream
Salt and freshly ground pepper
1/4 cup chopped fresh basil
1. Preheat BBQ to medium
2. Brush corn with oil and grill, turning often, for about 8 minutes or until tender and brown. Set aside.
3. Increase BBQ to medium-high. Grill red peppers and poblano peppers, turning often, for 10-15 minutes or until charred on all sides and tender. Place in a bowl, cover and set aside until cool enough to handle.
4. Melt butter over medium heat in a large pot. Saute onions for about 5 minutes or until tender and just starting to turn golden. Add garlic and saute for 2 minutes or until onions are golden. Add potatoes and stock and bring to a boil over high heat. Cover, leaving lid slightly ajar, reduce heat and boil gently for 10-15 minutes or until potatoes are soft.
5. Meanwhile, cut corn kernels off teh cob with a serrated knife into a bowl. Peel peppers and discard skins, seeds, cor e and juices. Finley chop peppers; set aside.
6. Use an immersion blender in the pot to puree for 5-15 seconds or until about one-quarter of the vegetables are smooth. (I didn't have an immersion blender, so I just used a masher and mashed everything a bit.) Stir in corn and peppers and bring to a simmer, stirring occasionally, for about 10 minutes or until flavours are blended.
7. Just before serving, stir in cream and heat, stirring often, until steaming (do not let boil). Season to taste with salt and pepper, and stir in basil.
Walnut and Rosemary Savoury Biscuits
adapted from Food and Drink, Autumn 2011, page 182
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp freshly bround pepper
1 egg
1 tbsp granulated sugar
1 1/2 cups plain yogurt (not fat free)
1/3 cup butter
1 cup finely chopped toasted walnuts
1 large tbsp minced rosemary
1. Preheat oven to 375. Grease 36 cups of mini-muffin pans. (Next time I will just do them like biscuits/scones on a baking sheet with parchment paper.)
2. Combine flour, baking powder, salt, baking soda and pepper in a large bowl. In a separate bowl, whisk together egg, sugar, yogurt and butter. Pour over dry ingredients and stir just until moistened.
3. Gently fold in Rosemary and Walnuts to incorporate flavourings.
4. Divide batter into the muffin cups. Bake for 15 minutes or until golden and tops spring back when lightly touched. Let cool in pans on a rack for 5 minutes, then transfer muffins to the rack to cool slightly. Serve warm.
I can't wait to see you guys in December. Things here are still busy. I am looking for a job hopefully to start in December, and Jason starts training for his driving job today. So things are changing which is always exciting.
Lots of Love,
Wow, it's almost the middle of November! How did this happen? I was in Ottawa last week again for work and it was snowing! When I returned home I heard it had snowed here as well. Christmas decorations are making their way from the stores into our homes. Some people have already set up their Christmas trees! I have told Jason we can't do any Christmas decorations until December 1st. (Mainly because he keeps them up until the end of February.)
On Saturday we went out into a blustery but sunny day to see Mike perform in the musical Chicago. It was so well done! I love live theater and it was so much fun to watch someone you know in such a high profile play.
After the show we went to the grocery store and picked up the ingredients to make the Corn Chowder and Mini Muffins from the Fall issue of Food and Drink. We didn't use the BBQ for the corn or the peppers in the chowder, and the muffins turn into more like mini biscuits/scones. Regardless, everything turned out to be tasty and sufficed for a cozy dinner. I think I still like the Corn Chowder from Eat Shrink and Be Merry more than this one though.
Tip: Grilling the corn and the peppers adds a depth of flavour to this simple chowder. If fresh corn on the cob is not available, substitute 6 cups frozen corn, thawed and drained. Toss with oil and place in a single layer on foil-lined baking sheet. Broil for about 8 minutes, stirring often, or until browned. You can broil the peppers, too, if that's more convenient. If you can't find poblano peppers, substitute 2 cubanelle peppers and 1 jalapeno pepper. To dress this soup up a little more, garnish each bowl with sauteed shrimp seasoned with fresh lime juice.
Corn Chowder
adapted from Food and Drink, Autumn 2011, page 182, 183
12 cobs of corn, shucked
1 tbsp vegetable oil
2 sweet red peppers
2 pablano peppers
2 tbsp butter
2 onions, chopped
3 cloves garlic, minced
6 medium Yukon Gold potatoes, peeled and diced
6 cups homemade or low-sodium vegetable stock
2 cups 35% or 18% cream
Salt and freshly ground pepper
1/4 cup chopped fresh basil
1. Preheat BBQ to medium
2. Brush corn with oil and grill, turning often, for about 8 minutes or until tender and brown. Set aside.
3. Increase BBQ to medium-high. Grill red peppers and poblano peppers, turning often, for 10-15 minutes or until charred on all sides and tender. Place in a bowl, cover and set aside until cool enough to handle.
4. Melt butter over medium heat in a large pot. Saute onions for about 5 minutes or until tender and just starting to turn golden. Add garlic and saute for 2 minutes or until onions are golden. Add potatoes and stock and bring to a boil over high heat. Cover, leaving lid slightly ajar, reduce heat and boil gently for 10-15 minutes or until potatoes are soft.
5. Meanwhile, cut corn kernels off teh cob with a serrated knife into a bowl. Peel peppers and discard skins, seeds, cor e and juices. Finley chop peppers; set aside.
6. Use an immersion blender in the pot to puree for 5-15 seconds or until about one-quarter of the vegetables are smooth. (I didn't have an immersion blender, so I just used a masher and mashed everything a bit.) Stir in corn and peppers and bring to a simmer, stirring occasionally, for about 10 minutes or until flavours are blended.
7. Just before serving, stir in cream and heat, stirring often, until steaming (do not let boil). Season to taste with salt and pepper, and stir in basil.
Walnut and Rosemary Savoury Biscuits
adapted from Food and Drink, Autumn 2011, page 182
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp freshly bround pepper
1 egg
1 tbsp granulated sugar
1 1/2 cups plain yogurt (not fat free)
1/3 cup butter
1 cup finely chopped toasted walnuts
1 large tbsp minced rosemary
1. Preheat oven to 375. Grease 36 cups of mini-muffin pans. (Next time I will just do them like biscuits/scones on a baking sheet with parchment paper.)
2. Combine flour, baking powder, salt, baking soda and pepper in a large bowl. In a separate bowl, whisk together egg, sugar, yogurt and butter. Pour over dry ingredients and stir just until moistened.
3. Gently fold in Rosemary and Walnuts to incorporate flavourings.
4. Divide batter into the muffin cups. Bake for 15 minutes or until golden and tops spring back when lightly touched. Let cool in pans on a rack for 5 minutes, then transfer muffins to the rack to cool slightly. Serve warm.
I can't wait to see you guys in December. Things here are still busy. I am looking for a job hopefully to start in December, and Jason starts training for his driving job today. So things are changing which is always exciting.
Lots of Love,
Sunday, December 5, 2010
Sandwiches and Corn Chowder
Dearest Jess,
I came home this weekend not sure of my plan. All I knew was I was excited to see people that I miss during the week. Excited to visit with them, and possibly (if the opportunity presented itself) make food for them. Much to my delight, all such things were accomplished.
I was lucky enough to arrive on Friday night just in time for a game of Settlers of Catan with Jason, Jim and Alex. We tried a whiskey that I think you would like called Forty Creek. It is proof that LCBO samples really help their sales!
On Saturday we went and visited with my Mom and I rediscovered my love for sandwiches. It's not that I had lost my love for them, rather I had neglected it. I find the beauty is in the layers.
And then there was Sunday. On Sunday, my Dad invited us to help pick out the family Christmas Tree. We got all bundled up and hiked through a Christmas Tree Farm that was 100 acres to find (as my mom famously says) 'a tree with character!' After hauling it home we all curled up to Corn Chowder that I had made the night before.
I came home this weekend not sure of my plan. All I knew was I was excited to see people that I miss during the week. Excited to visit with them, and possibly (if the opportunity presented itself) make food for them. Much to my delight, all such things were accomplished.
I was lucky enough to arrive on Friday night just in time for a game of Settlers of Catan with Jason, Jim and Alex. We tried a whiskey that I think you would like called Forty Creek. It is proof that LCBO samples really help their sales!
On Saturday we went and visited with my Mom and I rediscovered my love for sandwiches. It's not that I had lost my love for them, rather I had neglected it. I find the beauty is in the layers.
Whole Grain Toast, Spinach, Fresh Squash (from my uncle's garden), Chicken, Tomatoes, Cucumber, Pepper |
Smoky Roasted Chicken Corn Chowder
From Eat Shrink and be Merry, 'Chowdy Doody, Page 59
From Eat Shrink and be Merry, 'Chowdy Doody, Page 59
4 slices bacon, chopped
1 cup diced onions
1/2 cup each diced celery and diced red bell pepper
2 tsp minced garlic
1 1/2 tbsp minced fresh thyme, or 1 tsp dried (I used Basil)
2 tbsp all-purpose flour
1 1/2 cups chicken broth
1 can (12oz/385 ml) fat-free evaporated milk
1 can (19oz/540ml) diced tomatoes, well drained
1 can (14oz/398ml) cream-style corn
2 cups chopped roasted chicken breast
1 tbsp hickory-flavored barbecue sauce
1/2 tsp freshly ground black pepper
1. Cook chopped bacon in a large, non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
2. Add thyme (or basil) and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
3. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
I hope your week goes well! Thanks again for inviting me on Wednesday. I can't wait for our next date!
I love you,
Sally
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