Sometimes I wish I was from Boston so I could get away with saying Chowda. But, alas, I’m Cali, born and raised. Saying Chowder, thankfully, doesn’t mean I don’t enjoy it just as much! And we’re finally (FINALLY) getting into Fall. Which to me means hearty stews and soups, corn bread. Anything that makes you feel warm and cozy. Ok, basically, comfort food. Fall = Comfort Food. This one definitely fits that category.
2 Tbs olive oil (keep more on hand for drizzling)
1 16 oz pkg frozen sweet corn
3 small to medium Russet potatoes
4-6 slices of bacon, chopped (depends on your love of bacon, I used 8. Tells you a little something about me)
1 lb large shrimp, peeled and deveined
1 Tbs butter (I use unsalted)
1 whole onion, diced (to save time, I buy the already diced onion in the produce section. Use about 1 cup)
1 tsp smoked paprika (add more for your desired flavor)
1/4 – 1/2 tsp ground curry
3 cloves garlic, minced (to save time, I use the preminced garlic. 1 tsp = about 1 clove garlic)
1 cup white wine (always be sure to use a wine you personally enjoy as that is the flavor your dish will have. You can always sub chicken broth)
2 cups chicken stock (I used low sodium)
1/2 cup heavy cream (I didn’t have heavy cream, so I subbed 1/2 cup whole milk. To get the thickness, though, I added 1/2 cup of sour cream. It worked perfectly!)
Salt and pepper to taste
Chopped fresh cilantro (ick) or parsley for garnish, if desired
Preheat oven to 375°F. Cover a sheet pan with parchment paper (makes for easier clean-up) add the corn and drizzle with olive oil and sprinkle with salt and pepper. Roast for 10 minutes, turn corn with wooden spoon, and roast for an additional 10-15 minutes. The corn should be getting golden brown and starting to char a little. Remove and set aside until ready to add to the soup.
While corn roasts, peel and dice potatoes. Add to a medium pot of lightly salted water, bringing to a boil and then let simmer until fork tender. Drain in colander.
Heat olive oil in a large dutch oven to medium. Add diced bacon and cook, rendering the fat. Once bacon is crisp, remove with slotted spoon onto a paper towel lined plate. With the exception of about 2 tablespoons of fat, remove the rest. Add shrimp, stir to cook slightly. You want them a bit under cooked because you will be adding them to the hot chowder were they will continue to cook. Remove shrimp with a slotted spoon and add to the plate with bacon.
Add 2 tablespoons unsalted butter. When the butter begins to bubble, add the onions and slightly increase heat to medium-high. Cook onions until tender and translucent, about 5 minutes. Add roasted corn. Stir in garlic, smoke paprika, and curry. When onions and corn are fully coated, add white wine to deglaze dutch oven. Scrape up any browned bits and simmer until liquid is reduced, about 5 minutes. Stir in potatoes. Taste, adjust seasoning as needed.
Slowly add chicken stock while stirring. Make sure the stock is completely incorporated with other ingredients. Reduce heat and simmer 10 minutes. Add cream last. Adjust seasoning.
Finally, add shrimp, bacon, and cilantro or parsley. Serve with a warm crusty bread.
Wine Pairing Suggestions:
Total time: 1 hour – 1:10 minutes
It seems this Thanksgiving I was all about the puff pastry for the appetizers. Isn’t it weird how we get stuck on a certain ingredient or type of cooking? This Thanksgiving my focus seemed to be on puff pastry and bacon. More to come regarding the bacon 🙂
1 pkg (5.2 oz) garlic & herb spreadable cheese, softened (I used the little wedges by The Laughing Cow
1 Tbs finely chopped parsley
2 sliced bacon, cooked and crumbled
18 fresh jumbo shrimp (peeled & deveined)
1 sheet of Pepperidge Farm puff pastry
Heat oven to 400°F.
Stir cheese, parsley, and bacon in a medium bowl and set aside.
Unfold puff pastry sheet on lightly floured work surface. Cut puff pastry sheet crosswise into 18, ½” wide strips. Spoon at 2 teaspoons cheese mixture onto each strip. Wind 1 pastry shrimp around 1 shrimp, slightly overlapping the pastry. Repeat with remaining pastry strips and shrimp.
Bake 15 minutes or until pastries are golden brown.
Serves 18 (pieces)
Total time: 50 minutes
*Derived from Pepperidge Farm
- Bacon-and-Egg Breakfast Tarts (williams-sonoma.com)
- 5 Brie Appetizer Recipes For Thanksgiving (mademan.com)
- Recipe Roundup: Thanksgiving Appetizers (williams-sonoma.com)
I don’t know about everyone else, but I seem to be getting into the Holiday spirit in fits and stops. One minute I’m super excited and totally on top of things, and the next I’m yawning into my glass of wine and wishing someone could just wake me up when it’s all over. For this I blame all of the stores that completely by-passed my favorite holiday of the year (#Thanksgiving) and started decorating for Christmas on November 1st. It has left me feeling not quite bah humbug about the whole thing, but certainly ho-hum. So, to show my support for Thanksgiving, I’m going to be posting more of my recipes from that holiday. And the fact that they haven’t been posted before has absolutely nothing to do with laziness . . .
1 sheet Pepperidge Farm Puff Pastry, thawed
¼ cup pesto sauce (I used store-bought from the produce section)
2 plum tomatoes, sliced
½ cup shredded Parmesan cheese
2 Tbs thinly sliced basil leaves
Heat oven to 400°F. Line baking sheet with parchment paper.
Sprinkle flour on work surface. Unfold pastry sheet on floured work surface. Roll the pastry sheet into a 12″ square. Place the pastry sheet onto the baking sheet and prick thoroughly with a fork.
Spread pesto sauce on pastry to within ½” of pastry edge. Arrange tomato slices on pesto and sprinkle with cheese.
Bake 12 minutes or until the pastry is golden brown. Let cool for 10 minutes, then sprinkle with basil.
Serves 6 as appetizers
Prep: 15 minutes; Total time: 30 minutes
*Courtesy Pepperidge Farm
- 5 Easy Winter Appetizers (mademan.com)
- Puff Pastry Recipe, Puff Pastry Tarts (potterybarnkids.com)
- Caramelized Onion and Apple Tarts with Gruyere and Thyme (williams-sonoma.com)
Thanksgiving is my favorite holiday of the year. It’s all about the food, family, and friends! You don’t have to worry about anyone’s favorite color, what size of jeans they wear, or if you have picked the right handbag. Nope, just come hang out and eat and drink! What is NOT to love about Thanksgiving. I know a lot of people are not thrilled with the amount of cooking. But if you love cooking, you ARE thrilled with the amount of cooking. I always have to force myself to not plan the menu before November 1st, and that is such a struggle. This year, however, I didn’t make it. I was in a slump while planning my daughter’s 5th birthday, which is on Halloween. We did a fairy theme. And the food I wanted to make seemed to grown-up to me. I didn’t want something total kid, either. I was really stuck. So, to get me unstuck, I planned the entire Thanksgiving menu over a glass (or two, ok maybe three) of wine. This was probably mid-October. One problem with that, by the time Thanksgiving actually rolled around, I felt so out of touch with it. It was an odd feeling for me, like I had lost my groove. I have promised myself that next year, I’ll be sure to sit on my hands the month of October!
1 pkg (17.3 oz) Pepperidge Farm Puff Pastry Sheets, thawed
1 cup finely shredded Cheddar cheese
1 lb bacon, cooked and crumbled
1/2 cup prepared ranch salad dressing (I used Bolthouse Farms, it’s made with Greek yogurt, making it a little healthier)
2 Tbs chopped fresh chives
Heat oven to 470°.
Unfold 1 pastry sheet on lightly floured surface. Roll the pastry sheet into a 12/2″ square. Cut into 36 (2″) squares. Prick pastry with a fork. Repeat with the remaining pastry sheet, making a total of 72 squares. Place the squares on a baking sheet
Bake for 8 minutes or until the pastries are golden brown. Using the back of a small spoon, press down the centers of the hot pastries to make an indentation.
Spoon about 1/2 tsp each of cheese and bacon onto each indentation. Bake for 5 minutes or until cheese has melted. Remove the pastries from baking sheet and let cool on wire racks for 10 minutes. Top with dressing and chives.
Serves 72 pieces
Prep time: 20 minutes; Total time: 30 minutes
*From Pepperidge Farm
- Turkey, Mushroom and Bacon Puff Pastry Pockets Recipe (lesleyguardia.wordpress.com)
- Sharing Thanksgiving Traditions (blarouche.wordpress.com)
- Crab & Shrimp Vol-au-Vents (bakingfanatic.wordpress.com)
Sometimes you just know a recipe is going to be perfect. From that first moment you lay eyes on it. Maybe it’s the ingredients that are your favorites or bring special memories. Maybe it is the Chef. Someone that has a history of delighting your palate. In this case, it was both. When my eyes first danced upon Chai Spiced Banana Bread from Jennifer Segal of Once Upon a Chef, I had to stop as a quick breath escaped my lips. Chai? And banana bread? How can that be? How can that be!? I could hardly wait for everyone to fall asleep that night (there is some baking / cooking you want to do on your own. I can’t explain it.). As I was cleaning the dishes I assembled the ingredients. I would go in at bedtime as everyone was quietly snoring. As I sifted the spices: cardamom, cinnamon, ginger, and allspice, I knew this was going to be perfect. As I mashed the bananas and readied my inverted pumpkin loaf pan, I knew this was going perfect. My only hesitation, my only fear, came as the bread was baking and the most amazing aroma enveloped my home. Surely it was going to wake at least the family, and quite possible the whole sleepy neighborhood! No one awoke and I was able to get a few hours sleep before my youngest foodie made her appearance. “What is that amazing smell Mommy?” “Oh that? Just some bread I made last night. Would you like to try it?” And as I showed D the bread she started jumping up and down, licking her lips. I gave her a big, fat slice (it was breakfast time, after all). “Oh mommy, this is SO good. You are the best cooker ever! I love everything you cook. Can you cook this again?” And I knew it was perfect.
1 stick unsalted butter
1 cup granulated sugar
2 large eggs, at room temperature
1 1/2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife
1 tsp baking soda
3/4 tsp ground cardamom
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
3/4 tsp salt
1 cup mashed very ripe bananas, from 2-3 bananas
1/2 cup sour cream
1 tsp vanilla
1/2 cup chopped walnuts
Preheat oven to 350°. Grease a 9x5x3″ loaf pan with non-stick cooking spray. In a large bowl or electric m ixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time, incorporating well after each addition. Scrape down sides of bowl as necessary.
In a medium bowl, whisk together the flour, baking soda, cardamom, cinnamon, ginger, allspice, and salt. Add to the butter mixture and beat gently until just combined. Add bananas, sour cream and vanilla and mix on low speed until just combined. Gently stir in nuts if using.
Pour batter into prepared loaf pan and bake until deep golden brown and cake tester inserted in the center comes out clean, 60 – 70 minutes. Let rest for about 10 minutes, then turn out onto rack to cool completely. Serve warm or even toasted.
Servings: One Loaf
Prep time: 10 minutes; Baking: 70 minutes
Courtesy: Once Upon A Chef
- Pumpkin Banana Breakfast Cake (thepancakeprincess.com)
- Chai Spiced Banana Bread Muffins (primalbitesblog.com)
- Greek Yogurt Strawberry Banana Bread (shabbystringham.wordpress.com)
A couple of weeks ago I made another version of this recipe. Both are good. They are slightly different in flavor, but both still very good. Besides, is there a wrong way to cook with a potato?? I’m thinking No.
3 lbs red potatoes, unpeeled
1 Tbs plus 2 tsp kosher salt
1½ cups half-and-half
¼ lb unsalted butter (Again, I use salted butter and cut out the adding salt step. Yes, again, I know I would have more control over the amount of salt if I used unsalted butter, but in a busy schedule, this is what I do)
½ cup sour cream
½ cup freshly grated Parmesan cheese
½ tsp freshly ground black pepper
Quarter potatoes and place in 4 quart saucepan and 1 Tbs of salt and cold water to cover. Bring to boil, lower heat to and simmer, covered, for 25 – 35 minutes, until the potatoes are completely tender. Drain.
Heat half-and-half and butter in saucepan.
Transfer potatoes to large bowl and mash with hand masher. Slowly add hot cream and butter. Continue to mash. Fold in sour cream and Parmesan, and remaining salt and pepper. Taste for seasoning and serve immediately. Note: if potatoes are too thick, add more hot cream and butter.
Serves 6 to 8
*Derived from Food Network Magazine