Tag Archives: celery

Clam Chowdah – I am from New England – it’s legal

I was sitting at the island yesterday morning updating a couple of FB pages we have, my husband’s company website and scheduling some cooking classes when my husband decided he would love for me to make him some clam chowder. I didn’t have any clam juice or can’s of clams in my cupboard. which is kind of shocking to even me, especially since they would sit quite nicely next to the beans, mustard’s and San Marzano tomatoes among everything else I have in there. I guess I could change that.

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I probably don’t have anything clam related on hand because I personally don’t eat clams, I do tend to make other soups, that I also eat, more often than clam chowder but both my guys really like it. Even though they do comment that mine is “different” don’t get me wrong they love it, but it is definitely not as creamy white (I do use milk not cream) as the ones they get when they order out. And I don’t recall ever seeing thyme in any clam chowder they have ordered. Regardless I know they love it when they ask me to make it and make a special trip to the store to pick up the ingredients for it.

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Clam Chowder

4-6 slices of bacon

1 medium onion diced

2 sticks of celery diced

1 bulb minced garlic

½ cup water

2 cups milk

4 cups clam juice

4 tbs flour

3-4 potatoes peeled and diced

2 bay leaves

½ tsp thyme

Kosher salt

Freshly cracked pepper

2 Tbs (optional)

Cut bacon into a few pieces, brown in stock pot on medium heat. Remove bacon to paper towel to drain, reserve 2-4 tablespoons off the bacon grease.  Add diced onion and celery; saute on low until soft. Add garlic saute another minute. Add flour cook thoroughly, add water and clam juice slowly stirring until smooth, add thyme and bay leaves, season with salt and pepper, add diced potatoes and boil till tender 15-20 minutes.

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Side note if you want to thicken without or in addition to the flour/fat roux route and you have a potato ricer, you could peel a few potatoes and add them to the chowder, take them out and place them in the potato ricer, it will help thicken your soup/chowder

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Add clams, I tend to you use a combination of whole belly and chopped clams.  Add the milk and you can finish it off with a couple of tablespoons of butter.

Chicken & Dumplings

I totally intended on trying another recipe in my slow cooker this last week but every night seemed to have something going on so I didn’t have time to prep and I am really not interested in making and cleaning a mess so early in the am. So instead I made chicken & dumplings on the stove top. It is definitely a warm comfort meal and pretty easy to make.  The batter for the dumplings is pretty simple and they cook themselves to perfection sitting on the top of the yummy broth. Homemade if you have it on hand.

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By using one pot to brown the chicken and made the stew it can’t help but being delicious, there is SO much flavor sticking to the bottom of the pot.

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I do use a lot of chicken broth both homemade, which I refer to as liquid gold, and pre-boxed which is great when I forget to take mine out of the freezer.

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I am not a fan of mushy peas so I only use frozen ones and by throwing those in last works out really well.

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The dumpling dough is really easy to make; it will be slightly thicker than pancake mix.

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The size of your dumplings depends on the size of the dollop you place on top of the stew. Be mindful they will expand.

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If you can hold off, it tastes a lot better if you can let it sit and let all the flavors meld.

Season chicken liberally with salt, pepper and adobo; add oil to a heavy duty pot, such as a Dutch oven. Cook chicken letting each side get nice and brown and remove to a plate until cool enough to shred.  Add celery, carrots and onions to hot pot, if too dry add more oil. Saute until onions are soft but not browned. Add flour and cook another minute; add chicken broth and simmer until veggies are cooked through. At the last minute add peas. Whisk all dumpling ingredients and add by spoonful. Cover and let the dumplings steam for about 15-20 minutes. Let meld and enjoy!!!

Stew

1-2 Boneless Skinless Chicken Breast cut into chunks

Kosher Salt

Freshly Cracked Black Pepper

Adobo seasoning

Olive Oil

2 ribs celery diced

3 carrots diced

1-2 onions diced

3 tbs flour

Chicken Broth

Handful of peas

Dumplings

Whisk all ingredients

¾ Cup Flour

1 ¾ tsp Baking Powder

½ tsp Salt

½ Cup Milk

Braised Short Ribs

I’m going to start with you have GOT to try these!!! If you do have any leftover they taste amazing re-heated. Now that we have that out of the way, they do take a planes trains and automobile kind of route to get where they need to go but the end result will be worth it and I hope it doesn’t deter you from attempting this recipe.

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The weather has been super cold here in the North East; my guys have been working outside on a couple of roofs and there is nothing like a hot shower and a warm comforting meal to warm your bones. The last couple of weeks I have put my slow cooker to work, plus my new cookbook is very inspiring plus I do like prepping two meals at one time and then taking a night off to relax.

For this particular recipe the microwave helped in making the dish a little less fatty, short ribs are notoriously greasy and we all want to have the most flavors but not all the extra grease in our dishes. I still had to let the sauce separate before I turned the juice into gravy. You do have a couple of options to keep the juice as such or make a roux and turn it into nice thick gravy which is the route I chose.

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Firstly separate the bones from the ribs, slice as close to the bone as possible. Take the bones and put them in a microwave safe dish, microwave for about 10 minutes, they should be nicely browned and a lot of fat left in the dish.  Transfer the bones to the slow cooker.

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Now to brown the ribs in a hot skillet by drying them, then salt and pepper and adding them to the skillet with a little oil. Brown about 7 minutes a side and add to the slow cooker. In the same skillet add onions, carrot, celery, tomato paste, and thyme to the fat in the skillet. Cook over medium heat until the onions are soft and lightly browned, about 8-10 minutes. Stir in the flour and cook for another minute. Slowly whisk in the wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to a simmer and cook until reduced to 1 cup, about 6 minutes then add to the slow cooker. Stir in the broth and bay leaves into the slow cooker. Cover and cook on low 9 to 11 hours or on high for 5 to 7.

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Transfer ribs to a platter and tent loosely with foil. Either let the braising liquid settle and skim off the fat or use a fat separator; whichever you prefer. Strain the liquid discarding the solids and season with salt and pepper to taste. Stir in the parsley or sprinkle over the top just before serving. Spoon about a cup over the ribs and serve with the remaining sauce.

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Serve over your favorite mashed potatoes.

5 lbs. bone-in short ribs – meat and bones separated

Salt and Pepper

2 Tbs olive oil

2 onions chopped medium

1 carrot peeled and chopped medium

1 celery rib chopped medium

2 Tbs tomato paste

1 tsp dried thyme

3 Tbs flour

2 cups dry red wine

2 Tbs balsamic vinegar

2 cups chicken broth

2 bay leaves

2 Tbs minced fresh parsley

New England Gumbo

I am definitely not from the South never living anywhere but NH; well technically I live in Southern NH; but I don’t think that counts. I do love food from all over the world so I thought I would try making a gumbo of sorts.  I say sorts only because I didn’t put okra in it and I don’t want to offend anyone; I have a feeling people who make a traditional gumbo will only call it so if it contains okra.

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I do love shrimp, sausage, cooked onions, garlic and chicken broth plus a little heat is a wonderful addition so how could it be nothing but delicious!  It was I think I am going to make it tomorrow night, I don’t have everything I need right now otherwise I would be making it right now as my mouth is watering  and have it for dinner tonight.  Who knows maybe I’ll pick up some okra and try it.  If I do I will make sure to share how it came out.

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New England Gumbo – only because that is where I live

¾ of cup plus 2 tablespoons olive oil

1-2 boneless skinless chicken breast chopped

1-2 links pork sausage either sliced; casing removed or crumbled in chunks

¾ cup flour

2-3 garlic cloves minced

3 quarts chicken broth

Bottle or can of beer

5 celery ribs, diced

4 Roma tomatoes, diced – Or use Can of peeled San Marzano tomatoes; squeezed while pouring; to break them up a bit

1 sweet onion, diced

1 10-ounce can diced tomatoes with green chile peppers, with liquid

2-3 jalapenos cleaned and diced

2-3 Tbs. Cajun seasoning – make sure you find a good one, or double check how much salt is included and adjust accordingly

1 pound shrimp, peeled and deveined

Heat 2 Tbs olive oil in a dutch oven, medium high heat cook the chicken and sausage through around 6-7 minutes.  Drain meat and set aside, add onion, celery, jalapeno and cook for 3-4 minutes just till tender, add garlic cook another minute; add oil and flour; cook and brown a little 5-6 minutes stirring so it doesn’t stick.  Add the Cajun seasoning stir to coat and gradually add the broth and beer.  Add the can of diced tomatoes with chile peppers.  Bring to a boil, reduce heat, cover and simmer about 40 minutes, stirring often.

Add Chicken, sausage, and shrimp into the broth mixture; Cook, stirring frequently, about 10-20 minutes.

Enjoy with corn bread and a beer – life is good!!!

Pork the Other White Meat

This past year or so we have definitely explored pork more often and in a varied of ways; and thoroughly enjoyed the journey.  I am not sure when or who said pork apples and mustard sounds delicious let’s put them together; but damn were they right.  Some of the recipes I have tried and loved are in my monthly and sometimes weekly meal plans.  BBQ Pulled Pork with Homemade Coleslaw on a bun is outstanding and simple – I had no idea.

Growing up I knew that we had applesauce with our pork chops but I was pretty sure that was to add some liquid to the chewy dry overcooked piece of meat we were served.  Thankfully we are now able to have a juicy cooked to perfection chop, loin, bone-in, boneless vehicle to add so many different combinations of flavors – I am hooked!

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Pork Chops with Cider-Dijon sauce

4 center-cut-bone-in chop
Kosher salt and freshly ground black pepper
2 tablespoon unsalted butter
1 apple – Fuji, Gala or Granny Smith halved, cored, and cut into small diced pieces
1 medium shallot, chopped
½ teaspoon fresh thyme
½ cup apple cider
½ cup chicken broth
1 tablespoon Dijon mustard (coarse-grain if you have it)

Position rack in the center of the oven – pre heat at 425’F Line a large rimmed baking sheet with aluminum foil. Season the chop with 1tsp kosher salt and ½ tsp pepper. Melt the butter in a large skillet over medium-high heat.  If needed working in batches, sear the chops on both sides, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone. About 8-10 min.

Lower heat to medium and add the apples, shallots and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes.  Add the cider, scraping any bits off the bottom of the pan, cook until reduced by half, about 2-3 minutes. Add the broth and mustard and continue cooking until slightly reduced, about 2-4 minutes. Remove from heat and season to taste with salt and pepper.  Serve the sauce over the chops.

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Roast Pork Loin with Apples

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme and/or
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, Fuji, Gala, or Granny Smith, cored and cut into slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes.  Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but note that this lean cut will not be as moist at the higher temperature.

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
Slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.