Mom's Clam Chowder

My Mother is a fabulous cook! One of my favorite things that she makes is Clam Chowder soup. She makes it every year for Christmas. I usually only get to eat it once a year. I got the recipe from her last year and decided to make it at home. When the weather got colder this fall, I knew what I must do...make Mom's Clam Chowder!!! This is the recipe that she emailed me. I have kept it in her words because her descriptions make me smile :) If you are a Clam Chowder fan, you have to try this!

TURNER FISHERIES RESTAURANT'S CLAM CHOWDER

--- Made famous by Mom

16 cherrystone clams, preferably fresh  (I use around 4 cans of diced or minced clams)

1/2 cup water

1/2 cup clarified butter - I clarify the butter somewhat

1 large clove garlic, minced - I use 2 cloves

2 ribs celery, diced

1 medium onion, diced

1/4 tsp thyme - I use my lemon thyme if I have it - and probably more of it

Optional:  white pepper

Optional: 1 bay leaf --  I use one

Approximately 32 oz. clam juice, including that reserved from steamed clams ----& chic broth if you need to

1 large potato, diced - I like 2 potatoes

1 pt whipping cream

Freshly ground pepper to taste

Wash clams thoroughly.  Place them in a heavy-bottomed pot with water.  Cover tightly and steam until clams open, approx three - five minutes.  Remove clams from shells; chop coarsely and reserve, along with broth in a separate container. I have never done this but it sounds like fun -  fresh clams in Nebraska - kind of scary

In the same pot, gently heat clarified butter and add garlic; saute two to three minutes. Add onion, celery, thyme and optional spices. Saute until onions are translucent.

Add flour to make a roux, stirring constantly to avoid lumps and cooking one to two minutes.  Be careful that mixture does not brown or burn.

Slowly add clam juice, stirring to avoid lumps. Simmer one minute.  Add potatoes and cook until tender.  Stir well to avoid clumping.  Add cream and clams; return to a quick boil and season to taste with pepper.  Makes  8-10 servings.

-------------------------------------------- My version:

I start by draining the 4 cans of clams and saving all the liquid - you need 32 oz of liquid, I usually use a combination of liquid from the cans, bottled clam juice and/or chicken broth. It is best to get at least one bottle of clam juice, but if you can't find it, just use chicken broth to get the liquid up to 32 oz.   Just set this all aside.

Next melt in your soup pot - 1/2 cup butter  - I usually clarify it a bit, but I quickly get tired of doing that, so I don't do it completely or properly -- add 2 cloves of garlic minced and saute just a couple of minutes, Add chopped onion, chopped celery, lemon thyme, and optional spices -- saute until onions are translucent.

Add 1/2 cup flour in little bits at a time,  to make a roux, stirring constantly, and cooking 1-2 minutes - don't brown it-  or you have to start all over

Slowly add the 32 oz of liquids, stirring to avoid lumps.  Simmer one minute, stirring constantly.  Add potatoes and cook until tender. Stir well to avoid clumping.  Add the cream and clams; return to a quick boil and season with pepper & salt to taste.
Greta and Miles rating: Greta loved this so much. Miles ate his crusty bread soaked in the soup, but wouldn't eat the soup with a spoon. Interesting kids.

Cuban Sandwiches

Mmmmmm! Here is another recipe I created to copy something from a restaurant. We'll just call this particular restaurant...um...Rock Town. :)
I love this sandwich. It has a bunch of things that I don't usually care for individually; pork, ham, and mustard.  But, put them all together and something magical happens! This is definitely not an authentic Cuban sandwich, but I'd venture to say that it is an authentic copy of  "Rock Town's" version.
Cuban Sandwiches
3 lb. pork sirloin roast
juice of one lime
1/3 c. sherry
3 T. Olive Oil
2 t. salt
1/4 t. crushed black pepper
5 garlic cloves, chopped
1 t. oregano
Combine marinade ingredients and pour over roast in crock pot. Cook on low for 5-6 hours, or until meat is done.
6 slices deli ham
6 slices provolone cheese
6 ciabatta rolls
Prepared mustard (use your favorite, I used Grey Poupon, yes that name still makes me giggle :))
sliced dill pickles
Garlic Aioli:
1/3 c. mayo
3 garlic cloves, pressed
juice of 1/2 lemon
Cook pork in crock pot. Remove from heat. Mix ingredients to make aioli.
When pork is warm, slice into 1/2" thick slices.  Preheat oven to 400 degrees. Slice  and toast ciabatta rolls. Spread top slice with mustard and bottom slice with aioli. To assemble sandwiches: top the bottom slice of ciabatta with a layer of pickles, pork, ham, then provolone.  Place on cookie sheet. Leave top slice of ciabbatta (with mustard) off of sandwich, place mustard side up on cookie sheet. Bake open faced sandwiches and sandwich tops for about 10 minutes, until cheese is melted. Place top slice of ciabatta on sandwich and serve.
Greta and Miles rating: Miles at his entire sandwich! Greta just kind of nibbled.

Mushroom and Pecorino Tarts

Here is another hit recipe from the cookbook Fresh Flavor Fast. Puff Pastry and I don't have the best history. What I mean to say is that I absolutely LOVE the taste of puff pastry, but my previous attempts working with it have not been the most successful or attractive feats. This meal was quick and incredibly delicious. These would be great made into miniatures for an appetizer as well. The only change I made from the original recipe is the amount of mushrooms used. The original calls for 1 1/4 lbs. of mushrooms, and I used an 8 oz. package and even had extra.

Mushroom and Pecorino Tarts
1 sheet frozen puff pastry, thawed (mine took about 45 minutes)
1 T. olive oil
8 oz. fresh mushrooms (cremini, shiitake, button) thinly sliced
3/4 c. grated Pecorino Romano cheese
2 T. fresh chives, chopped

Preheat oven to 400. Roll puff pastry out and cut into 4 equal squares. Score each square, leaving a 1" border and pierce the dough inside the border using a fork. (see example below). Refrigerate for 10 minutes. Bake until golden, turning sheet halfway through. About 10-12 minutes.
Meanwhile in medium-high skillet heat oil. Add mushrooms. Season with salt and pepper. Cook until tender 6-8 minutes.

Sprinkle 1/2 c. of the cheese evenly over the center of the 4 squares. Top with mushrooms and remaining cheese. Return to oven until lightly browned. Sprinkle with chives to serve.

 

Greta and Miles rating: They both loved this and ate every last bite! Greta even ate some of my extra sauteed mushrooms.

Chicken Salad with Curry

On our vacation to Wyoming, we ate at a lovely cafe called "Lollipops". It was so good that we actually ended up eating there on three different occasions. And on each of those three occasions, Joe and I both ordered the Chicken Salad with Curry. It was that good! Naturally, I had to come up with my own copy cat recipe.  Here it is~
Chicken Salad with Curry
3 c. chicken, cooked and cubed
1/3 c. walnuts, chopped
1/2 c. celery, diced
1/3 c. onion, finely diced
1/2 t. onion salt
1/2 t. garlic powder
3/4 c. mayo (I like the olive oil mayo)
Curry powder for sprinkling
4 large croissants
4 romaine leaves
Combine chicken, nuts, celery, onion, onion salt, garlic powder and mayo in bowl. Mix well. Refrigerate at least 30 minutes before serving. To serve, generously fill croissants with chicken mixture, sprinkle with curry powder and top with one romaine leaf.

Sea Scallop Gratin

The Joy of Cooking is a classic cookbook. Even people who don't cook have heard of The Joy of Cooking. Of course it is a classic for a reason. It covers everything. It has the very best pumpkin bread recipe. And this recipe, my friends is exquisite! This is the perfect "someone special is coming for dinner" recipe. It is quick, easy and so luxurious and delicious. It can be served as an appetizer or entree. I like to serve it over linguine. Try it, you will not regret it! I have made a few minor changes to the original.

Sea Scallop Gratin
2 T. butter, melted
3/4 c. breadcrumbs (I use panko)
6 T. grated Parmesan
1 t. dried thyme
1/4 t. salt
ground pepper, to taste

1 T. butter
2 shallots, minced (I've used 1/4 c. white onion as well)
3 garlic cloves, minced
8 oz. mushrooms, cleaned and quartered
1 t. salt

1/4 c. dry white wine
1 c. heavy cream
12 oz. sea medium scallops cut horizontally in half (or small scallops whole)
1 t. lemon juice

Combine 2 T. melted butter with breadcrumbs, cheese, thyme, salt and pepper. Mix well using hands.
Melt 1 T. butter in skillet and add shallots and garlic. Cook until softened and add mushrooms and 1 t. salt. Cook until softened, about 7 minutes. Add 1/4 c. wine and simmer 3-5 minutes. Add cream. Boil until thickened, about 5 minutes. Preheat broiler. Add scallops to sauce and cook until no longer translucent. 1-2 minutes. Remove from heat and add lemon juice. Pour mixture into baking dish and top with Parmesan/breadcrumb mixture. Broil until brown and bubbly. ENJOY!

Greta and Miles rating: The kids LOVE this! This is a special occasion meal at our house :)

Coconut & Beef Curry with Noodles

I won't bore you with a little story, but let me just say...this was the best dinner we've had in a long time and I will make this often. The recipe is from the cookbook, Fresh Flavor Fast.


Coconut And Beef Curry with Noodles
Salt and pepper
8 oz. vermicelli or angel-hair
2 T. vegetable oil
1 lb. beef sirloin, cut into strips
1 red onion, halved lengthwise and sliced
2 red bell peppers, ribs and seeds removed, and sliced
1/4 c. water
1 T. Thai red curry paste
1 can coconut milk
1 c. basil leaves, packed
1 T. lime juice (I used lemon)

Prepare pasta as directed on package. Meanwhile in skillet heat oil over medium-high heat. Season beef with salt and pepper. Add half of the beef to the skillet. Cook on one side, do not stir, until browned, 1-2 minutes. Transfer beef to plate and repeat with remaining Tablespoon of oil and remaining beef. Add onion, peppers and water to skillet and season with salt and pepper. Cook until crisp, but tender 3-4 minutes. Add curry paste, cook while stirring until fragrant, about 1 minute. Return beef to skillet. Add coconut milk and simmer until thickened, about 4-5 minutes. Remove from heat and stir in basil and lime (or lemon) juice. Season with salt and pepper and serve over pasta.

Greta and Miles rating: They really liked this! Greta was crazy about the red peppers and the pasta. Miles loved the beef and the pasta.

Pumpkin Scones with Spiced Glaze

One of my favorite food blogs has to be Brown Eyed Baker. Her recipes are always top notch. What is better than pumpkin scones on a fall evening? I made these for the ladies Bible study group I am in. I replaced all of the cream from the original recipe with almond milk with fabulous results!

Pumpkin Scones with Spiced Glaze
2 c. Flour
7 T. sugar
1 T. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/4 t. ginger
6 T. cold butter, cubed
1/2 c. pumpkin puree
1 egg
3 T. almond milk

Combine dry ingredients and whisk. Cut butter into dry ingredients using pastry blender or forks until butter chunks are non longer visible. In separate bowl combine pumpkin, egg and milk and stir. Fold into dry ingredients. Shape into rectangle. Cut into three equal pieces. Cut and 'x' into each of the 3 pieces, making a total of 12 triangular pieces. Bake at 400 for about 15 minutes.

When cooled. Drizzle with Icing. Then drizzle with 2nd (spiced) icing.

Sugar Icing
1 c. powdered sugar
2 T. almond milk
Combine and whisk. Drizzle over scones.

Spiced Icing
1 c. powdered sugar
2 T. (or slightly less) almond milk
1/4 t. cinnamon
1/8 t. nutmeg
pinch of ginger
pinch of cloves
Combine dry ingredients. Add milk slowly and whisk until desired consistency. Drizzle over iced scones.