New England Clam Chowder

I was asked to make New England Clam Chowder for the Super Bowl party we are attending... before anyone even knew that the Patriots were in it. I'm not into football or gambling but this may be a sign. 

This chowder is traditional New England style and by no means a healthy version, but it's below zero here in CT so we need to splurge. 

Typically when I make this in the summer I use fresh thyme from the garden and buy local fresh shucked clams but today it's going to be shucked clams from wherever Stop&Shop gets them. I am thankful that I have some cheek bacon in the freezer that I bought from our local farmers market in the fall. This recipe is very rich and will feed a small crowd. 

New England Clam Chowder

4oz salt pork diced finely (or cheek bacon)

3 large onions diced

4 celery stalks diced

4tbs butter

1/2 cup flour 

4-5 Yukon gold potatoes peeled and diced into 1" pieces

4 bottles clam broth or 4 cups fresh clam broth 

2 cups heavy cream

2 pints shucked chopped clams

Thyme, salt and pepper

Oyster crackers on the side

In a soup pot cook pork until all fat is rendered. 

Remove from pot, add butter and sauté onion and celery until wilted, not letting them brown at all. Season with salt and pepper. 

Add flour and cook over medium heat for a few minutes, again not letting it brown. 

Add broth and cook until it thickens. Add potatoes and thyme, you may need to use a bit of water to cover them entirely

Simmer covered on medium low heat

For 30 minutes until potatoes are fork tender. Add clams and cream and bring to simmer again. 

Check for seasoning. The amount of salt you add depends on the salt pork and clams you use. This chowder is delicious right now but it's going to be even better tomorrow.  Happy Super Bowl!

Well it was a cute idea...

I saw a similar potholder on Pinterest

 (the one on the right) so I crocheted a simple square, picked out a super cute fabric, gathered my supplies and I tried it. Binding is my worse sewing subject, so I wasn't really thrilled with the outcome. Then I did what comes naturally, finding a way to avoid binding at all costs and I was so happy. It looked cute, it was way easier, until... I broke 3 heavy duty needles trying to sew thru 90 assorted layers. I never finished quilting it, hence the wonky shape.  I guess I should just learn to be better at binding but for now we need to shovel out the attic. 

Snowed in Saturday!

It's no secret, I love to be snowed in with nowhere to go! I don't typically make breakfast for the family because mornings are too crazy but today they get a treat. I am currently obsessed with these fancy parchment cups and lucky for me, my bff at http://wineschool101.blogspot.com/?m=1 , aka "The Ogre", gifted me with a few boxes for Christmas!

So today we have:

Pumpkin Muffins

Preheat oven to 350 and line a muffin tin with paper liners

1.5 cups flour

1tsp baking soda

1.5 cups sugar

1tsp cinnamon 

1/2 tsp each nutmeg and cloves 

1/2 tsp salt

Mix dry ingredients in a large bowl

And in a smaller bowl mix together

2 eggs

1/4 cup Apple cider

Half can of pumpkin

1/4 cup vegetable oil

Now prepare the topping:

1/2 stick cold butter, 1/4 cup brown sugar, 1/4 cup flour. Cut butter in to dry ingredients until it is a coarse crumble. 

Gently fold wet ingredients into dry just until it is incorporated. Scoop batter evenly into 12 muffin cups, sprinkle with topping. 

Bake for 25-30 minutes until golden brown. 

Happy snow day!

Panecotte...sorta

I don't think I have ever made this the same way twice. I have no Italian blood (that I am aware of) so this is not by any means an authentic recipe. Traditionally panecotte is escarole, white beans, pancetta, bread and cheese. Today's version has some hot Italian sausage, fresselles (store bought) and I added a few other veggies for added flavor. Note: escarole is very sandy, I chop it into 2" pieces and soak in cold water. Drain and repeat until the water at the bottom of the bowl is clean. 

Panecotte 

1-2 bunches of escarole cleaned and chopped 

1 onion diced

2 small carrots diced 

2 celery stalks diced 

4 cloves garlic chopped 

Olive oil

2 links Italian sausage, casing removed

Crushed red pepper

Salt and pepper

Chicken stock

1 big can of white beans

Splash of dry white wine 

1/4 cup Grated cheese

2 ounces Mozzarella sliced or shredded

Half bag of fresselles 

In a large frying pan, sauté sausage in a bit of oil until browned. Remove sausage and set aside.  Add diced vegetables and garlic and sauté until they are cooked down and brown. 

When they are done pour a splash of dry white wine to deglaze the pan. 

Now put that bottle in the fridge because you are going to drink that with dinner. 

Next, add the sausage back in (omitting any grease that drained from it), and it's time to cook the escarole. I put it in wet because I feel it aids in the process, but be careful of splattering. Season with salt and both peppers and toss into mixture until it is completely wilted. 

Add drained beans and a cup or so of stock and continue to cook on medium for a few minutes. Preheat your oven to 350. Transfer everything to a baking pan. Crush up fresselles in your hand and press into the top. They will soak up a lot of liquid so make sure you have enough in the pan 

Next add some sliced or shredded mozzarella and sprinkle a generous amount of grated cheese over the entire pan. Drizzle with olive oil and bake for 30 minutes until brown and bubbly. 

Today we also have mystery dessert from the freezer

In the fall I made a bunch of tarts using jams that I canned over the summer. Simple graham cracker crust and crumble topping with oats and brown sugar, only I didn't label them. 

This might be peach. Or apricot... Or peach apricot. 

Soup of the day

Hearty Tomato Red Lentil Soup

Today is grocery shopping day which means that I need to get creative with today's dinner. I work at night so dinner gets made in the afternoon, so yeah dinner is already leftovers when my family eats. 

This soup comes mostly from my pantry and would be even more delicious with fresh tomatoes and herbs. I love tomato soup and enjoy switching it up. The addition of red lentil pretty much goes unnoticed as far as taste is concerned but it is very satisfying because of the protein packed lentil. You can easily adapt this recipe to your liking by swapping vegetable broth for chicken stock to make it vegetarian and also change the flavor with herbs. I love tarragon in tomato soup but basil, cilantro or parsley would be nice as 

well. 

3 large onion chopped

3 celery stalks diced

3 carrots peeled and diced

1tbs olive oil

Salt, pepper, garlic powder to taste

2 cups dried split red lentil

1 box chicken or veg stock

1 can whole tomatoes diced

I can tomato paste

Additional water

Dried or fresh herbs to taste

Sauté mirepoix in a large soup pot with oil until just tender at medium heat. Toss in lentils, stirring to coat with oil for a few minutes. Add tomatoes, paste, stock and a few cups of water. Bring to a boil, reduce to simmer and cook for 30 minutes or so, stirring every few minutes so that the lentils don't stick. Adjust seasoning and add herbs. 

I'm going to buy a crusty baguette and serve with a green salad, perfect January dinner!