Tag: American
New England Clam Chowder
New England Clam Chowder
I absolutely love chowders of all types; especially clam chowder. Quality clam chowder can cost you an arm and a leg. This chowder is so good that you’d think that it came from a high-end restaurant. For what you’d normally pay for 2 servings eating out, this recipe will yield enough to serve 8.
Ingredients
- 6 strips bacon diced
- 2 tbsp butter
- 1 small white onion diced
- 3 ribs celery diced
- 4 garlic cloves minced
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/3 cup flour
- 4 cups half and half
- 1 cup chicken stock
- 8 oz clam juice
- 1 bay leaf
- 1 1/2 lbs red potatoes diced
- 16 oz chopped clams
Instructions
- In a large pot, brown the bacon until crispy. Remove from the pan, reserving 2 tbsp of the bacon grease.
- Add in the butter. Sauté the onions and celery for 5 minutes over medium high heat.
- Add in the garlic, Worcestershire sauce, hot sauce, oregano, parsley, thyme, and smoked paprika. Cook for 1 minute.
- Stir in the flour. Cook for 2 minutes.
- Add in the chicken stock and half/half.
- Stir in the clam juice and bay leaf. Bring to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, occasionally stirring.
- Add in the potatoes and continue simmering for 20 minutes.
- Stir in the clams and half of the cooked bacon. Simmer for no more than 5 minutes.
Garnish with more crumbled bacon. Serve with oyster crackers.
Ojibwe Wild Rice
Ojibwe Wild Rice
Wild rice has been an important part of the Ojibwe’s diet. While not actually rice, but the seeds of marsh grass, wild rice is harvested around the Great Lakes area by beating the grass with large wooden sticks into canoes. This is a simple recipe that is extremely flavorful and makes a great side dish to accompany just about any protein.
Ingredients
- 1 cup wild rice washed and rinsed
- 4 cups water
- 2 tbsp butter
- 2 leeks
- 1/4 cup Grand Marnier optional
- salt to taste
Instructions
- Place rice, water, and optional Grand Marnier in a pot. Bring to a boil. Cover and reduce the heat to low; stirring occasionally. Cook for 20 minutes.
- In another sauté pan over medium high heat, melt the butter and add in the leeks.
- Sauté for 8 minutes, set aside.
- After the rice has simmered for 20 minutes, stir in the leeks. Simmer on low for another 20 minutes until the wild rice is tender.
Season with salt to taste.
Toasted Coconut Pumpkin Pie
Toasted Coconut Pumpkin Pie
I wanted to do a little something different with my pumpkin pie for thanksgiving. Since I was doing a Thai themed dinner, I substituted coconut milk for the dairy and flavored the pumpkin pie filling with pandan extract. The whipped cream had coconut milk and toasted coconut whipped in it. Low and behold: a Thai/fusion pumpkin pie.
Equipment
- pie dish
- rolling pin
- standing mixer
Ingredients
Pie Crust
- 1 1/2 cup flour
- 1/4 cup rice flour
- 1/2 cup butter
- 1/2 tsp salt
- 1 egg yolk
- 4 tbsp water
Pie Filling
- 1 1/2 cups coconut milk
- 2 tsp pandan extract
- 1 cup palm sugar
- 1 tsp salt
- 2 cups pumpkin purée
- 3 large eggs beaten
- 1/4 cup coconut
Coconut Milk Whipped Cream
- 1/2 cup heavy cream
- 1/2 cup coconut milk
- 2 tbsp powdered sugar
- 2 tbsp toasted coconut
Instructions
- Mix together the flours and salt.
- Mix in the butter by hand.
- Mix in the egg yolk and water. Roll into a ball and refrigerate for 30 minutes.
- Roll out the dough on a clean surface to 1/8” thick.
- Place over a pie plate.
- Crimp the edges with a fork. Poke holes in the bottom with the fork.
- Cover with parchment paper. Weigh down with beans or rice. Bake in a preheated 350 degree oven on the lowest tack for 20 minutes.
- While the crust is baking, reduce the coconut milk down in a pot over medium high heat to 3/4 cup. Stir in the pandan extract and dissolve the palm sugar.
- Season with salt.
- Stir in the pumpkin purée, then the eggs.
- Pour into the pie crust. Bake for 45-60 minutes once the center has firmed up.
- Let the pie completely cool on a rack.
- Dry toast the coconut in a small skillet over medium heat until it is browned.
- Sprinkle the coconut over the pie, reserving 2 tbsp.
- In a standing mixer, beat the heavy cream, coconut milk, and powdered sugar until it peaks. Stir in the 2 tbsp of toasted coconut.
