Pickles

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Dill Pickles Pickled Okra

Archive for November, 2010

Hello All!  And welcome back to Food ~ Flavor ~ Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the Gourmet Essentials Shop!  I’ve added a full line of fantastic specialty food items.  Find some of the best Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate and Truffle Oils.  That’s real food with great taste.  I’ll be having caviar on blini with creme fraiche tonight.  How ’bout you?   You’ll also find Gift Baskets!  Great for holiday gift giving.  Click the SHOP tab above to get there.  Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

What Thanksgiving Feast would be complete without Cranberries and Pumpkin?  I’ve got a couple of great recipes for you.  The Cranberry-Orange Relish goes very well with the super dressing and turkey recipes from the last couple of days.  Then for dessert, a great Pumpkin-Butter Cake.  Texture like a cheese cake with a cookie/cake crust.  Unbelievable.  Find the details below.

Cranberry-Orange Relish

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons grated fresh ginger
  • 1/2 cup dark brown sugar
  • 1 cup orange juice
  • 16 ounces cranberries, fresh or frozen
  • 3/4 cup orange marmalade
  • 1/2 teaspoon black pepper
  • 2 tablespoons minced fresh cilantro (optional)

Directions:

Melt the butter in a saucepan over medium heat.  Add the ginger and cook, stirring for 2 minutes.  Add the sugar, orange juice and cranberries.  Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 15 minutes.  Stir in the marmalade.  Turn off the heat.  Sir in the pepper and cilantro just before serving.  Serve either warm or at room temperature.  Makes 2 1/2 cups, about 8 servings.

Pumpkin Butter Cake

Ingredients:

  • 1 (18.25 ounce) box yellow cake mix
  • 1 egg
  • 1 cup butter, melted (divided use)
  • 1 (8-ounce) package cream cheese, softened
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 (16 ounce) box powdered sugar
  • 1 (15 ounce ) can pumpkin pie filling

Preheat oven to 350°F.

Using an electric mixer, combine the cake mix, 1 egg and 1/2 cup melted butter; mix well.  Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat the cream cheese until smooth.  Add the eggs and vanilla.  Dump in the sugar and beat well.  Reduce the speed of the mixer and add the pumpkin filling and the remaining 1/2 cup of butter.  Mix well.  Pour filling onto the cake mixture and spread evenly.  Bake for 45-50 minutes; do not over bake.  Remove from the oven and let cool completely.  Cut into squares.  Makes 20 to 24 squares.

I’d like to wish each and every one of you a very Happy Thanksgiving!  Take the time to enjoy the food, the flavor, the fun and most importantly the connection with family and friends.

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Comments (0)

Hello All!  And welcome back to Food ~ Flavor ~ Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the Gourmet Essentials Shop!  I’ve added a full line of fantastic specialty food items.  Find some of the best Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate and Truffle Oils.  That’s real food with great taste.  I’ll be having caviar on blini with creme fraiche tonight.  How ’bout you?   You’ll also find Gift Baskets!  Great for holiday gift giving.  Click the SHOP tab above to get there.  Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

I hope you caught yesterday’s talk on turkey.  Today, we move on to the side dishes.  This is not the classic green bean casserole and mashed sweet potatos with marshmellows.  They are good, but its time for something else.  I’m going to share a few other ideas without venturing too far off the reservation:  Almond Coated Green Beans, Carrots for All Ages, Garlic-Mashed Potatoes and Forest Mushroom and Salami Stuffing….Lets get started.

Almond-Coated Green Beans

Ingredients:

  • 1 pound fresh green beans, trimmed
  • 1/2 cup whole almonds
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

Place the green beans in a large pot of boiling water and cook for 10 minutes.  While the beans are cooking, place the almonds in the bowl of a food processor and grind.  Set aside,  Drain the green beans and set aside.

Melt the butter in a large skillet over medium heat.  Add the garlic and cook, stirring constantly about 1 minute.  Stir in the ground almonds and cook 2 minutes.  Add the beans and cook 2 minutes more or until the beans are heated through.  Give them one last good stir to  coat.  Sprinkle with salt and pepper.  Serve warm.  Makes about 4 servings.

Carrots for All Ages

Ingredients:

  • 1 pound of carrots
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

Simmer the carrots in salted water for about 20 minutes.  Drain the carrots to a colander.  In the same pan, melt the butter and mix in the other ingredients. Toss the carrots back in pan until coated.  Serve warm.  Makes about 4 servings.

Roasted Garlic and Garlic Oil

Your going to need roasted garlic for the mashed potatoes and for the dressing, so lets cover that now.  I usually roast whole heads of garlic.  However, for the recipes below we will use another technique.  We want the roasted garlic and garlic flavored oil for the dressing.  Place 40-50 peeled garlic cloves and 1/4 to 1/2 cup vegetable or canola oil in a baking dish.  A loaf pan works well.  Ensure that the garlic is covered with oil.  Cover the pan with foil and roast for 1 to 1 1/2 hours, or until the garlic is golden brown and soft.  Remove from the oven and allow to cool.  Reserve 1/4 cup of the oil for the dressing.

Garlic-Mashed Potatoes

Ingredients:

  • 4 to 5 large potatoes, peeled and cubed
  • 20 or so roasted garlic cloves (yes that sounds like a lot…trust me)
  • 3 tablespoons unsalted butter
  • 3 tablespoons sour cream
  • salt and freshly ground black pepper

Directions:

In a large pot, boil the potatoes until fork tender.  Drain the water from the pot.  Here’s a secret, place the potatoes back on the stove to evaporate any remaining water.  Just a couple of minutes.  Add the butter, sour cream, salt, pepper and roasted garlic.  Blend with a hand mixer until smooth.  Taste and re-season.  Serve warm.  Makes about 4-6 servings.

Forest Mushroom and Salami Dressing

  • 1 (1-ounce) package dried porcini mushrooms
  • 3 cups chicken or turkey broth
  • 1/4 cup garlic oil (from roasting the garlic)
  • 8 ounces sliced Genoa salami, finely chopped
  • 1 large yellow onion, diced
  • 1 large stalk celery, diced
  • 1/4 cup chopped shallot
  • 1 pound mixed mushrooms, sliced (such as trumpet, oyster, crimini, shitake, maitake)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 20 or so roasted cloves of garlic
  • 3 tablespoons chopped fresh rosemary leaves
  • 3 tablespoons chopped fresh majoram or oregano leaves
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • 1 (14-ounce) can quartered artichoke hearts, roughly chopped
  • 8 ounces fontina cheese, grated (divided use)
  • 2 eggs, beaten
  • 1 loaf stale country bread, cubed and toasted (about 8 cups)

Directions:

When the turkey is about half way through it’s roasting time, begin the dressing.  Coat a large casserole dish or 9x 13 baking pan with cooking spray.

In a medium skillet over high heat, combine the porcini mushrooms and broth.  Bring to a boil, then remove from the heat and allow to cool.

In a large saute’ pan over medium-high heat, heat the olive oil.  Add the salami and saute’ until crisped and lightly browned, about 8-10 minutes.  Add the onion, celery and shallot and continue to cook until the onions are soft and translucent.  Add the sliced mushrooms, salt and pepper.  Continue to cook until the mushrooms are tender and beginning to brown, about 5-7 minutes.  Remove the pan from the heat.

Place the roasted garlic cloves, rosemary, majoram or oregano and thyme into the bowl of a food processor or blender and puree.  Add the puree to your pan and stir in the porcini and broth mixture, the artichoke hearts, three quarters of the fontina and the eggs.  Stir until well combined.  Taste and re-season as needed.  Add the bread cubes and toss well.  Spoon into the prepared baking casserole dish.  Top with remaining fontina and bake for 35-45 minutes at 350°F.  Makes about 12 servings.  Enjoy!

That’s it for the sides.  Check back tomorrow for cranberries and oh yes, dessert.

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Veggies and Sides
Comments (0)

Hello All!  And welcome back to Food ~ Flavor ~ Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the Gourmet Essentials Shop!  I’ve added a full line of fantastic specialty food items.  Find some of the best Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate and Truffle Oils.  That’s real food with great taste.  I’ll be having caviar on blini with creme fraiche tonight.  How ’bout you?   You’ll also find Gift Baskets!  Great for holiday gift giving.  Click the SHOP tab above to get there.  Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

With the Thanksgiving Holiday nearly upon us, I’m going to be doing a multiple day set of postings to provide all the info you’ll need to create a feast for your clan.  Today, we’ll be concentrating on the turkey.  In order to have a moist and well seasoned bird, you need to use a flavorful brine.  I then mix up a tasty butter that I put beneath the skin of the turkey to infuse even more flavor.  Then we’ll move on to making the gravy.  Tomorrow will be all the sides:  garlic mashed potatoes, toasted almond covered green beans, carrots for all times and forest mushroom and salami dressing.  Following will be the cranberries and desserts,  So, stayed plugged in!  Your going to want to catch this train!

Ok, lets talk turkey….as I said before, in order to have a moist and well seasoned bird, you need to use a flavorful brine.  The things that you will need to have is a large pot or clean bucket, a large cooler and a couple of bags of ice.  I use my crab and crawfish boil pot.  If you don’t have a pot that large, go by Home Depot or Lowes and get a brand new 5 gallon bucket. Wash and rinse thoroughly.  You don’t want a soapy turkey.

Brine for the Best Turkey

Ingredients:

  • 1 gallon vegetable broth
  • 1 cup sea salt (don’t substitute table salt, it will make your turkey too salty!) 
  • 1 tablespoon crushed dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried savory
  • 1 bottle white wine
  • 1 gallon ice water

Directions:

Remember, don’t use table salt here.  If you use regular salt, your turkey will come out very salty.  Use sea salt. I know…I’ve done it!

In a large stock pot, combine the vegetable broth, wine, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

When the broth mixture is cool, pour it into a clean 5 gallon bucket or large pot. Stir in the ice water.

Wash and dry your turkey. Make sure you have removed the innards, keep the turkey neck out and place the rest in a storage container and refrigerate. You’ll need those for the gravy.  Place the turkey, breast down, into the brine.  Make sure that the cavity gets filled. Drop the turkey neck in too.  Place the bucket in the refrigerator or cooler with ice overnight.

Remove the turkey carefully draining off the excess brine; rinse and pat dry. Discard the excess brine.

Turkey with Sage Garlic Butter and Giblet Gravy

Ingredients:

  • brined turkey, rinsed and dried
  • 1 cup unsalted butter, at room temperature
  • ⅓ cup chopped fresh sage leaves
  • 2 tablespoons chopped garlic
  • 3 cups yellow onions, chopped
  • 1 1/2 cups celery, chopped
  • 1 1/2 cups carrots, chopped
  • 6 garlic cloves, peeled and smashed
  • 1 tablespoon unsalted butter
  • 1 teaspoons paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • 4 cups chicken stock
  • 1 tablespoon olive oil
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 tablespoons fresh sage, chopped

Make the butter in a food processor or mix it by hand.  Whirl the butter, sage and garlic until smooth.

Preheat the oven to 350° F.

Spread onions, celery, carrots, and garlic in the bottom of a 12 by 17-in. roasting pan. Put the turkey neck in on top of the veggies.

Set the turkey on a V-shaped rack.  Slide your fingers between the skin and the flesh of the bird to make pockets of space on the breast, back and leg areas.  Still using your fingers, slide about 1 tablespoon sage butter at a time under the skin in all pockets.  Place bird breast up on the rack. and place the rack in the roasting pan.

Roast the turkey, basting occasionally with pan drippings, until a meat thermometer inserted straight down through the thickest part of the breast registers 160° F.  (2 to 3 hours) Transfer the turkey to a platter and tent with foil.

Let rest in a warm place 15 to 30 minutes, then its ready to carve.

Giblet Gravy

Melt the remaining tablespoon butter with the olive oil in a medium heavy pot over medium-high heat.

Add the reserved giblets, cooked turkey neck, and cook, stirring, until browned, 2 to 3 minutes.

Add half of the vegetables from the roasting pan and cook, stirring, for 5 minutes.

Add the flour and cook, stirring, for 1 minute.  Add the white wine and stir to de-glaze the pan. Add the remaining 3 cups chicken stock and any juices accumulated in the roasting pan and bring to a boil.

Reduce the heat, add the sage, and simmer briskly until reduced by half, about 10 minutes. Remove from the heat and discard the neck.

In batches, pulse the liquid and solids in a food processor into a thick liquid. Strain through a fine mesh strainer into a bowl, pressing against the solids with a spoon to extract as much liquid as possible and transfer to a gravy boat.  Adjust the seasoning to taste.  Enjoy!

Would you like an easy setup for your appetizers?  Check out the great line up of gourmet items in the Shop or select one of the great gift baskets.  All these items are delivered right to your door.  Crack open the packages and your done.  Wow your guests with Blini, Creme Fraishe and Caviar.  And don’t forget to put the vodka in the freezer.  Chilled vodka is the right way to enjoy caviar.  Oh yes!

That’s it for day one of the feast!  Check back tomorrow when we’ll set you up for all the sides dishes.

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses
Comments (0)
Nov
14

Chipotle Shrimp Tostadas

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Hello All!  And welcome back to Food ~ Flavor ~ Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the Gourmet Essentials Shop!  I’ve added a full line of fantastic specialty food items.  Find some of the best Caviar from around the world,  fantastic Smoked Salmon, Foie Gras, Pate and Truffle Oils.  That’s real food with great taste.  I’ll be having caviar on blini with creme fraiche tonight.  How ’bout you?   You’ll also find Gift Baskets!  Great for holiday gift giving.  Click the SHOP tab above to get there.  Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok, on to today’s recipe.  I’m not sure why,  but tostadas are a favorite of mine.  The combination of the great crunch of the tortilla and great flavors makes a fantastic meal.  Give this one a shot!  Your gonna love it!

Chipotle Shrimp Tostadas

Ingredients:

  • 1 teaspoon vegetable oil, plus more for frying
  • 4 corn tortillas
  • kosher salt
  • 24 large shelled and de-veined shrimp (about a pound)
  • 1 teaspoon chipotle chili powder
  • 4 cups shredded cabbage or cole slaw mix
  • 1 medium tomato, seeded and cut on a 1/2 inch dice
  • 2 scallions, thinly sliced
  • 1/4 cup sour cream
  • 1 1/2 teaspoons lime juice
  • 1 Hass avocado, thinly sliced
  • 2 medium radishes, thinly sliced
  • 1/4 cup cilantro leaves, chopped
  • lime wedges for serving

Directions:

In a medium, deep skillet, heat 1/4 inch of vegetable oil over medium-high heat.  Fry 1 tortilla at a time until lightly golden brown on both sides, about 2 minutes.  Drain on paper towels and sprinkle with salt.

Preheat a grill pan.  In a medium bowl, toss the shrimp with 1 teaspoon of vegetable oil and the chipotle chili powder and kosher salt. Grill the shrimp over medium high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.

In a bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice.  Season with salt and pepper to taste.

Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.  Serve with a lime wedge.  Squeeze that lime over the tostadas and Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses
Comments (0)
Nov
07

Pink Champagne Cake

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Hello All!  And welcome back to Food ~ Flavor ~ Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the new Kitchen Essentials Shop!  Click the SHOP tab above to get there.  Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok, on to today’s recipe.  This is a great cake recipe when something extra special is needed.  I must admit, this was the first time I had used champagne in a cake recipe.  Pink isn’t exactly my favorite color, but this cake tastes so good, I can deal with it.  Try this one for you next gathering.  I’m sure you’ll get a very positive response.

Pink Champagne Cake

Ingredients:

  • 3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cup sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • a few drops of red food coloring
  • 2 cups Champagne
  • Pink Champagne Frosting (recipe follows)

Directions:

Preheat oven to 350° F.  Grease and flour two 9-inch round cake pans.

In a bowl, combine flour, baking powder and salt; set aside.

In a mixing bowl, beat softened butter and sugar 3 to 5 minutes or until light and fluffy.  Add the vanilla and beat in the egg whites one at a time.  Mix in the food coloring.

Beat in the flour mixture and Champagne in three alternating additions, starting and ending with flour to prevent curdling.

Pour the batter into the pans and bake 35 minutes, or until a knife inserted into the center comes out clean.  Once the cake has cooled completely, place the bottom layer on a cake plate and spread about half of the frosting over the top.  Add the top layer and cover with frosting.  Serves 10-12.

Pink Champagne Frosting

Ingredients:

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup Champagne
  • 1/4 cup whole milk
  • 1 tablespoon vanilla extract
  • a few drops red food coloring

Directions:

In a mixing bowl, beat butter for 1 minute.  Gradually add the powdered sugar, Champagne, milk, vanilla extract and food coloring; Beat until smooth and creamy.

Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Drinks and Desserts
Comments (0)
Nov
01

Real Boston Clam Chowda

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Hello All!  And welcome back to Food ~ Flavor ~ Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the new Kitchen Essentials Shop!  As we will be quickly approaching Thanksgiving, be sure to check out the 42 Quart Turkey Fryer.  It’s one of the featured products this week.   Click the SHOP tab above to get there.  Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok, on to today’s recipe.  This one requires a huge shout out to Chef Tom Grady from Boston, MA.  On a trip of mine to Boston, we met by chance when I went down to dinner.  I told him about my blog and he said he’d share a recipe of his that he used in the restaurant where he worked.  I had to cut the recipe down a bit, but MAN, that’s great chowda!  With the weather changing to a bit of a cooler temperature, soups can once again go on the menu.  Be sure to pick up some oyster crackers to drop on the top of your bowl.  You’ve got to try this one!

Real Boston Clam Chowda

Ingredients:

  • 2 thick slices of bacon (or 4 slices of regular bacon)
  • 1 large onion, small dice
  • 3 stalks celery, diced small
  • 2-3 tablespoons unsalted butter
  • white wine
  • 1 quart clam juice
  • 1 pound fresh chopped clams (canned in ok where you can’t get fresh)
  • 2 large yukon potatoes, peeled and diced medium
  • roux = 4 tablespoons butter and 4 tablespoons flour
  • 1 pint heavy cream
  • 2 bay leaves
  • 1/4 cup parsley, chopped

Directions:

Do all the dicing first.  Cut the onions, celery and peel and cut the potatoes.  Make sure that the dice is all the same size for even cooking and presentation.  Cover the potatoes in water to prevent discoloration.  Be sure to drain them completely before adding.

Dice the thick cut bacon strips.  It helps if you put them in the freezer for a few minutes beforehand.

Heat a large stockpot and start to brown the diced bacon over medium heat.  Browning is fine, but don’t burn them.

Add the onions.  You want to cook to translucent, but no browning.  We don’t want color.  Add the celery.  Don’t over cook the celery.  Just get it cooking a bit so everything in the pot is hot.  Add the 2 tablespoons of butter.  Be sure you’re stirring everything around to prevent any burning.

Now cover with white wine (its usually quite a bit of wine).  Reduce until almost dry.

Add the clam juice.  Reduce by half over medium heat, never boiling.

Prepare the roux while reducing above.  This will be your thickening agent and once its added all reducing will stop.  Melt the 4 tablespoons of unsalted butter in a saucepan and then add the 4 tablespoons of flour, using a whisk to mix.  This needs to cook for a few minutes to get rid of the flour taste, but do not brown the roux.  Keep it warm until adding.

Add the pound of clams and their juice to the stockpot.  Add the potatoes.  Cook for a few minutes to get them slightly tender before the next step.

Turn up the heat a little and add the roux with your whisk.  The extra heat will help the process of incorporating the roux so there is no clumping.  Technically, you should temper the roux with some of the liquid from the stockpot before adding but you should be ok if the soup is hot enough.

Add the heavy cream and stir.  Add the bay leaves and cook for about 15 more minutes.  Turn the heat down a little to a simmer…not boiling.

Add the parsley and salt and pepper to taste.  Be sure to use a pepper mill.  Be generous with the pepper!

Time to enjoy the Chowda!!  For true Boston style, add some oyster crackers over your bowl of chowda.  Enjoy!

Other variations:  You can also add leeks or fennel to this recipe (same dice as the celery)

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Soups and Salads
Comments (0)