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HOUSTON HOME JOURNAL
Chowders from North to South
From Staffßeports
Try making a steaming pot of chowder
to serve with crackers or crusty artisan
bread.
Chowder, whether its main ingredient is
fish, clams, com or ham, is by definition
a hearty stew made with milk and, usu
ally, plenty of diced potatoes. Some will
argue that Manhattan Clam Chowder,
which is made with tomatoes, is a true
chowder, but purists disagree and one
legislator in Maine felt so strongly about
it that he introduced a bill to make it a
crime to put tomatoes in clam chowder.
The word “chowder,” is generally be
lieved to have come from the French
“chaudiere,” which is a big cast iron
cooking pot often used by fishermen
to make a soup from their catch. As
we know it, however, it’s largely an
American invention, and a way to make a
hearty meal with inexpensive ingredients.
Note to cooks: Canned diced white po
tatoes are a big time saver for chowder
recipes, as they are in vegetable soups.
Drain well.
New England Corn
Chowder Recipe
If you prefer you can use frozen creamed
com for this chowder. Microwave it first
to get it thoroughly defrosted.
Ingredients:
4 strips bacon, chopped
1 onion, chopped
1 cup celery, chopped
_ cup fresh parsley
2 large cans creamed corn
2 large cans whole corn
_ quart heavy cream
2 quarts milk
Salt and pepper to taste
6 drops of Tabasco
8 cups chicken or turkey stock
4 cups potatoes, cooked and diced
Roux (half butter and half flour)
Saute the bacon, onion and celery slowly,
then add the parsley, com, heavy cream,
milk, salt and pepper, Tabasco, and stock.
Simmer for 45 minutes.
SOUP, From Page 2B
3/4 cup chopped celery
1/4 teaspoon pepper
2 cans (14.5 ounces each) diced toma
toes
1 large package frozen mixed veg
etables
1 canned diced potatoes
2 teaspoons Worcestershire sauce
Brown and drain ground beef. Add all
ingredients except canned diced pota
toes. Cook until vegetables are tender,
and add drained potatoes.
Cupboard Soup
Another soup with beans and an Italian
flavor, this one can be made in under a
half hour.
2 boneless pork chops, cubed
1 15-oz. can chopped tomatoes
2 14 1/2-oz cans chicken broth
2 tablespoons dried minced onion
115-oz. can cannellini or great North
ern beans, drained
8 oz. fresh spinach leaves, torn
Cooking Directions
In a deep saucepan, brown the pork in
a little oil; add all ingredients except
spinach; bring to a boil, lower heat and
simmer for 15 minutes; stir in tom spin
ach and cook for 2 minutes more. Top
servings with grated Parmesan cheese.
Source: National Pork Board
Fiesta Pasta Soup
From ilovepasta.org, this soup has a
Tex-Mex style with an Italian twist.
6 oz. Vermicelli, broken into 1-inch
pieces
2 14-1/2 oz. cans chicken broth
1 14-1/2 oz. can roasted garlic sea
soned chicken broth
2 cups water
110 oz. can diced tomatoes and green
chilies, undrained
To make the roux, heat 1/2 stick butter
and 1/4 cup flour until melted. Add the
flour to the butter, stir together and cook
for a couple of minutes to cook off the
flour taste.
Add potatoes and thicken with the roux.
Wait for the soup to come to a boil.
Source: Green Mountain Inn, Stowe
Vermont
Turkey Ham Chowder
1 cup onion, chopped
1 tablespoon vegetable oil
3 tablespoons flour
1/2 teaspoon black pepper
1 quart skim milk
2 cups frozen hash brown potatoes
2 cans (11 ounces each) corn with red
and green peppers, drained
3/4 lb. Turkey Ham, cut into 1/2-inch
cubes
In 3-quart saucepan, over medium-high
heat, saute onions in hot oil for 3 min
utes or until translucent. Blend in flour
and pepper. Cook for a few minutes until
lightly golden brown. Remove pan from
heat; slowly add milk, stirring constantly.
Return pan to heat and stir until thick
ened. Add potatoes; bring mixture to boil,
stirring constantly. Add com and turkey
ham; return mixture to boil.
Immediately reduce heat to low and sim
mer soup 15 minutes or until potatoes are
tender and mixture has thickened.
Recipe Source: The National Turkey
Federation
Crockpot Clam
Chowder
This clam chowder recipe will be better
for simmering a long time.
4 (6 1/2 oz.) cans minced clams with
juice
1/2 lb. salt pork or bacon, diced
1 cup chopped onion
6 to 8 medium potatoes, peeled and
cubed
3 cup water
2 tbsp. fresh cilantro, minced
1 tsp. chili powder
1/2 tsp. cumin
1/2 pound smoked sausage
114-1/2 oz. can Mexi-corn, drained
114-1/2 oz. can black beans, rinsed
and drained
1 tbsp. lime juice
Combine broths, water, tomatoes, cilan
tro, chili powder and cumin in a Dutch
oven; bring to a boil. Cover, reduce heat
and simmer 10 minutes.
Cut the sausage in half lengthwise then
thinly slice. Add meat, pasta, com, and
black beans to broth; cover and simmer
10-12 minutes or until pasta is cooked.
Stir in lime juice.
Ladle into bowls. Garnish each serving
with minced fresh cilantro, thinly sliced
avocado and grated cheese
Bistro French Onion Soup
3 tablespoon butter
3 large Spanish onions, thinly sliced
1 tablespoon, all-purpose flour
1 carton Knorr Beef Broth
1 bay leaf
1 to 2 tablespoons, brandy (optional)
4 slices French bread (1/2 in. thick)
1-1/2 cups shredded Gruyere or Swiss
cheese (about 6 oz.)
Melt butter in a medium saucepan over
medium heat and cook onions, stirring
frequently, until golden brown, about
five minutes. Add flour and cook, stir
ring constantly, 2 minutes. Stir in Knorr
Beef Broth and bay leaf, scraping up
brown bits from bottom of pan and bring
to a boil. Dimmer covered 15 minutes.
Remove bay leaf. Stir in brandy.
Arrange 4 broiler-proof bowls on a bak
ing sheet. Ladel soup into bowls, then
top each with bread and cheese. Broil
until cheese is melted.
Source: Knorr
FOOD
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National Turkey Federatic
Turkey, ham and corn will make this simple chowder a family favorite.
3 1/2 teaspoons salt
1/4 teaspoon, pepper
4 cups half and half cream or milk
3 to 4 tablespoons cornstarch
chopped fresh parsley, for garnish
Cut clams into bite-sized pieces if neces
sary. In skillet, saute salt pork or bacon
and onion until golden brown; drain.
Put into slow cooker with clams. Add
all remaining ingredients, except milk,
cornstarch, and parsley. Cover and cook
on high 3 to 4 hours or until vegetables
are tender. During the last hour of cook
ing, combine 1 cup of milk with the
cornstarch. Add cornstarch mixture and
the remaining milk and stir well; heat
through.
Top each serving with a little chopped
parsley and serve with crackers or crusty
French bread.
Alaska Salmon
Chowder with Idaho
Potatoes
4 tablespoons margarine
1 teaspoon crushed garlic
1 medium onion, chopped
Riesling getting popular
By Brian Goodell
Morris News servic
As we begin our exploration of the characteristics
of the major wine grapes, I am choosing to start in a
fairly unconventional place. I thought about Bor
deaux, Burgundy and California.
I thought about Chardonnay because of its popu
larity and widespread production. I thought about
Cabernet Sauvignon and Pinot Noir because of their
legendary collectible wines.
Instead, I decided to start in the Mosel-Saar-Ruwer
region of Germany. I decided to start with the Noble
grape Riesling.
The fact is that there are fabulous, age worthy,
collectible white wines made in Germany and the
Alsace region of France in particular, that come
from the Riesling grape. It’s also a fact that the vast
majority of Rieslings available for sale in the US
today, whether produced in Europe, California, or
Washington State are inexpensive, semi-sweet, and
some of the easiest wines to like on the planet.
In her 2004 Wine Buyer’s Guide, Andrea Immer
Robinson says, “Prepare to be impressed. Rieslings
are light bodied, but loaded with stunning fruit
flavor, balanced with tangy acidity. It’s my favorite
white grape.”
What a statement! When I think of all of the great
Chardonnays, Chablis, and White Burgundies, or
the Great Sancerre’s and varietal Sauvignon Blancs,
to single out Riesling as a favorite white grape is
impressive, indeed.
When you buy a Riesling, it will usually be com
pletely dry only if it comes from Alsace, or if it
says Trocken or actually uses the word “dry” on the
label. Otherwise, it will almost always have some
level of sweetness, either from the fruitiness of the
grapes themselves, or from residual sugar allowed
to remain in the wine.
Most German Rieslings will be of the Kabinett
classification, which is not a sweet wine, but will
be off dry and fruity. From the US, Johannisberg
Riesling is the same grape a
nd will also normally be off-dry or semi-sweet.
Write me with your thoughts or questions, at
brian.goodell@morris.com.
WEDNESDAY, NOVEMBER 7, 2007
1/2 red pepper, chopped
2 carrots, chopped
2 cups cubed Idaho potatoes
1 teaspoon salt
1 teaspoon, pepper
1/2 teaspoon dill weed
2 C chicken broth
1 pint half and half
1 cup milk
1 7.5 oz. can sockeye salmon, broken
up and liquid reserved
16 oz. corn, fresh shucked if possible,
otherwise frozen
Melt margarine in medium dutch oven.
Saute garlic, onion, and red pepper until
soft. Add carrots, potatoes, salt, pepper,
dill weed, and chicken broth. Cover and
simmer for approximately ten minutes
or until potatoes are barely soft. Add
salmon and reserved liquid, com, half
and half and milk. Heat through, being
careful not to boil. This recipe tastes best
if prepared either early in the day or the
day before you wish to serve it. It gets
better with age!
REA j From Page IB
Pea Beans and
Sausages
1 cup pea beans dried
1 lb. Pork neck bones,
smoked
4 to 6 pork sausages
1/4 lb. salt pork, diced
1 to 2 medium onions,
chopped
2 cups stewed tomatoes
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
Soak beans overnight.
Drain and discard discolored
beans. Parboil neck bones 30
minutes and drain. Brown
sausages and salt pork in
frying pan. Add onions and
cook until yellow. Place all
ingredients in large pot,
cover and simmer 2 to 2 1/2
hours until beans are tender,
adding water as needed, e.
Beef Stew
2 lbs. beef cubes
10 sliced potatoes
6 carrots, cut up
2 large onions, sliced
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup water
In a slow cooker, place in
layers: potatoes, carrots,
onions and meat, sprinkling
each layer with salt and
pepper. Add water. Cook at
high setting 6 or 7 hours
PANSIES,
CABBAGE,
& KALE
Get yours at
Lewis Farms Nursery
830 Hwy. 26 • Elko, GA
Call Tim Lewis at
(478) 954-1507
3B
55564