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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 T*fS? ‘Y jpp «*. i> , imL Hnk, m ppSr |||||| Up z i , 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