Oregon Clam Chowder

I know a lot of people have clam chowder for Christmas Eve. We have tacos. I don't know why - that is just what Grandma and Grandpa Jack did. It is tradition and we love it. So that is what we had. However, Tyler brought home a whole bunch of cockles from a dive at the North Jetty in Florence. His very kind Grandpa Ron ground them up before he brought them home so I didn't even have to tenderize them and chop 'em up. Blessings to them both.

I should also say, I don't like clam chowder. I mean, I won't eat it in a restaurant. I think Mo's is awful. I never thought I'd eat any. Ever. Amen. And then I made a batch myself. Mind changed. It happens, people.

Veggie ingredients, except the half onion and carrots

If your son didn't bring you fresh, prepped cockles you can use any clam you like - fresh preferred, but canned works. Rather than using a clam chowder recipe as the frame for this recipe, I started with a potato leek soup recipe. It tastes rich and creamy, but doesn't use any added thickener or cream. So it doesn't taste like flour and half and half.

Ingredients:

• 2-3 tablespoons butter and/or canola oil
• 1 leek - white and light green parts only - sliced and washed well
• 1/2 an onion, chopped
• 4 potatoes, give or take, sliced and then cut in half
• 1 parsnip (optional, I guess), sliced
• 2 carrots, sliced
• 2 cups veggie or chicken broth (mine was low sodium chicken broth because it was open)
• 2-3 cups water (or enough to cover the veggies)
• 1 cup milk (I used skim)
• 2(ish) cups finely diced or ground cockles or some kind of clams
• salt, pepper, paprika to taste
• 2 bay leaves
• 2 sprigs thyme or whatever fresh or dried herb you fancy

Leeks grow up through the dirt. Dirt gets between each layer. So you'll want to swish them in water to get it all out. I always recommend organic. I can't afford to get everything that way, either. But anything that requires special washing I try to get organic for sure. This one - and the parsnip and onion - were from my CSA. (Potatoes were from Rob's mom's family farm in rural SE Oregon. Such a treat!)

Washing sliced leek in my awesome new strainer.

Heat a dutch oven or other heavy stockpot on medium; add butter and/or canola oil. I used a tablespoon of butter and about 1.5 tablespoons of canola oil. Add onion and leeks. Cook until soft and a little bit golden, about 10 minutes. (Reduce heat when needed. I reduced mine to medium-low after 5 min.)

Meanwhile, the potatoes, parsnip, and carrots can be diced or sliced. I sliced with a mandolin and then cut the large ones in half. It just makes them cook faster and mash up a bit easier later. Dicing is fine if you don't have a mandolin or don't want to wash it later. (Been there, done that.) Add to the pot and stir to combine. 

Add broth and water to cover veggies. Add more of either one if it doesn't quite cover. Add some salt and the bay leaves now. I put in about a teaspoon. Bring to boil over medium heat and simmer, covered, for about 10 minutes or so until the veggies are soft. With a potato masher (or fork or whisk - I used a plastic whisk) mash up the veggies until in bits. You could use an immersion blender or blend in batches, but I didn't want mine completely smooth. It is entirely up to you. 

it will look kinda like this when you have all the veggies and liquid in.

Add whatever clams you are using (no need to drain juice - add it too) and the milk. Add the fresh thyme if using. Put in pepper and paprika to taste. Let simmer without coming to a boil for 5-10 minutes. Taste. If it needs more salt, pepper, or paprika, add it now. If it is too thick, you can add more of any of the liquids you prefer. Simmer until you are ready to eat. 

The soup pot will look something like this at the end.

Caution: the smell of the finished chowder will attract teenage boys. Or at least it did at my house during Winter Break. I didn't do it tonight, but I would highly recommend bread bowls for this chowder. You didn't use any flour or cream and very little butter, after all. 

My half eaten bowl. Yeah, I was hungry and forgot to take a picture right away.

So if your winter moments bring you root veggies and cockles, or if you just have a hankering, make yourself and loved ones a steaming pot of this chowder. It will certainly warm your winter moments. 

Broiled Persimmons with Greek Yogurt

Fall and winter desserts are so deliciously rich and substantial. Afterwards we end up feeling too "substantial" to get off the couch. Hibernation food. Now that is fine and dandy after Thanksgiving dinner, but what's a girl to do when a sweet end to the meal is in order, but you don't want to end up in a food coma?

Enter a lovely little fruit that shows up in late fall: the persimmon.

Fuyu Persimmons. Photo by Rob Loper

I made a delicious butternut squash risotto for a cozy dinner at home. The evening called for dessert, but after the risotto I thought something light would be best. I stared at the persimmons from my CSA. I'd never eaten one and let them go a little longer than I should have with this variety because I didn't know what to do with them.

So, I just plunged in. I pulled the stems out, sliced them horizontally and placed them on a small baking sheet. Then spread about 1/2 - 3/4 teaspoon of honey on top of each half. I turn on the broiler and placed the baking sheet on top rack of oven. I broiled them for about 5 minutes, but you should check each minute after 2 minutes. If some of the honey drips off onto the pan it will smoke a bit and smell like it is burning even though the fruit is fine. (But you might want to turn on the fan, because smoke alarms don't know nothing is really burning.)

When lightly browned around the edges, remove from oven. Top with a dollop of Greek yogurt (I used plain, non-fat, but honey or vanilla would also be good), sprinkle with cinnamon-sugar blend or drizzle with additional honey, and top with fresh or dried mint, finely minced or crushed. If you want your desert to be a little less virtuous, you could top with whipped cream or sweetened, whipped cream cheese or mascarpone. Or perhaps a little vanilla bean ice-cream.

The finished product. Photo by Rob Loper

Now, I think these would have been better if I hadn't refrigerated the persimmons for a few days ahead of time as I think that diminished their flavor a bit. However, broiling seemed to bring it back out. That actually works with a lot of fruits. Like roasting does for veggies. It also helps if you eat by candlelight. Really, everything is so elegant and appetizing that way. You should all try it.

Beautiful end to a meal. Photo by Rob Loper

I've had lots of food on my table in the past couple of months, but keep forgetting to write down the recipes or take photos. So I haven't blogged anything in awhile. It seemed mean to say, "Hey, I ate this really terrific thing, but I can't tell you how to make it or show you any photos." Reminds me of a big fish story.

I hope you are all savoring your sweet moments at the table as much as I am mine.

Fresh End of Summer Salads

Fall is in the air, and I'm sure I am getting the last of the summer fruits and vegetables. I'm not ready. If I stomp my feet and shake my fist at the sky, will the warm sun and long days come back? Don't get me wrong, I do love autumn with it's changing leaves, football, crisp morning air, and cinnamon added to so many dishes. But I'm just not ready yet. So here are two summer salads that I think look like sunshine on a plate.

First, Golden Beet & Tomato Salad. I know some of you think you don't like beets and maybe you really don't. But please don't judge them by the canned pickled things you've eaten at grandma's house.

Sunshine on a platter.

Ingredients:

• Golden beets (I had like 8 small ones)
• Tomatoes - preferably Roma (I used 5-6)
• 3-5 Roasted Garlic cloves, depending upon how much you like garlic
• Chèvre, about 1/4 - 1/3 cup
• Vinaigrette (I used a honey mustard one with tarragon in it, but any kind will do)
• Salt and pepper to taste

Directions:

Preheat oven to 400. Scrub beets and trim off greens. (Save greens for another use - they are tasty.) Place beets on foil on a baking dish, drizzle with olive oil and sprinkle with salt. Wrap foil around beets. Bake for 30 - 60 minutes until a fork or knife can easily be inserted (like a baked potato.) I know this is a big range of baking time, but it really will depend upon the size of your beets. Unwrap and let cool. Peel with a knife; the skin will come right off now. Slice beets.

Slice tomatoes, and place slices on plate lined with paper towel. Sprinkle with salt. Allow to sit for 15 minutes, flip, and let sit another 15 minutes. You can skip this or shorten time, but it helps keep the salad from getting watery. 

On a platter, layer beets and tomatoes with a partial overlap in a ring shape. I put a couple beet slices together because my beets were quite small. Put any extra slices in the middle. Cut up roasted garlic and sprinkle on top. Crumble chèvre (you could also use feta) and sprinkle on top. Salt and pepper to taste. Drizzle with vinaigrette. Serve cold or at room temperature. 

The second salad really is just a way to dress up mellon. It doesn't even have a title. It is based on a lovely side dish my friend Karen made for me that had honeydew and cucumber chunks with a similar topping, only mixed altogether. So refreshing. I don't know what the mellon I used is called. My CSA list just said "mellon." The flesh looks like cantaloupe, but the exterior was different and it was sweeter. However, this would work with any mellon.

Here is the mellon cut in half

Ingredients to serve one person:

• 1 cup diced mellon
• 1-2 tbsp plain, non-fat greek yogurt (or whatever yogurt you want)
• Drizzle of honey (maybe a teaspoon or so?)
• Sprinkling of crushed or minced mint (Crushed if dried and minced if fresh)

Directions:

Placed mellon in a bowl. Dollop the yogurt on top. Drizzle with honey. Sprinkle with mint. Eat.

Sum, sum, summertime!

I'm holding on to the last moments of summer with these sunny salads. I hope what is on your table in this moment will help you keep that warm summer glow going, too.

Tomato Soup for Grown Ups: Roasted & Spicy

I had 11 tomatoes. 11. Yes, 11. When one is the only person in the house eating tomatoes, that is a lot. I made salsa with the last batch and caprese salad with the one before that. And we were expecting a gray day. Therefore, my excuse for end of August soup.

I love grilled cheese and tomato soup. Even Campbell's soup with grilled cheese made with plastic cheese on Wonder Bread. But this... this is something... special... and zippy.

Ingredients:

• 10 (or so) tomatoes, quartered
• 1 small onion cut into about 1/2 in. pieces (or half of a large one, duh)
• 1 or 2 jalapeño peppers, seeds and ribs removed, and quartered
• 5-7 stems cutting celery (aka smallage) - optional. You could also use celery stalk with leaves.
• Oil, preferably extra virgin olive oil
• Pinch red pepper flakes
• Salt & pepper to taste
• 28 oz canned tomatoes with juice (or more fresh tomatoes if your cup runneth over)
• 1 - 1.5  cup red wine
• 1/2 tsp. smoked paprika
• 1/4 tsp. cayenne pepper - optional

Directions:

Pre-heat oven to 425. Add tomatoes, onion, jalapeño peppers, and celery to a rimmed baking sheet, roasting pan, or stoneware pan. Drizzle generously with olive oil. Add red pepper flakes and salt and pepper. Shake or toss to coat. Roast in oven for about 45 minutes, shaking pan twice. You could also add garlic cloves when roasting, if you like. I didn't this time, but probably would have if I had some on hand.

It should look like this and make your mouth water when done roasting.

Let cool for a bit so it doesn't explode when you blend it. It doesn't need to be cold or even clear down to room temperature, but you should be able to handle it. Put all, including juices, into blender or food processor and blend until pretty smooth. You may need to do this in batches depending on the size of your blender or food processor. It won't look like Campbell's, mind you, but pretty smooth. Pour into large saucepan or stock pot. Add canned tomatoes to blender or food processor and do the same with those. Add to stock pot. Add wine, smoked paprika, and cayenne. Stir to bring together. Bring to a low boil, then reduce heat to low and let flavors come together for at least 10 minutes - and up to 30. You could add milk or cream too if you wanted to make it creamier. It was rich and creamy enough as is for me.

Here is what it looks like just after you add everything.

If you like, top your soup with greek yogurt/sour cream and/or pesto. I used both and it was yummy.

I had mine with a baguette spread with chèvre, then topped with a sprinkle of shredded cheddar and parmesan cheeses and broiled until melted and a green salad topped with a delicious sweet onion/tomato dressing from a local farm called Thistledown. Use your imagination. Your childhood favorites can be even better with fresh veggies and some spice. 

Full meal deal.

This is what is on my table at the moment. And I'm pretty sure it will be on my table in several Fall moments. I hope what is on your table is just as comforting and nourishing. 

Miraculous Risotto

If you think risotto is too time consuming, fear not, gentle reader. I won't disappoint you with something complicated and time consuming. I bring you the miraculous one pot wonder (and a great way to use some leftovers) that is my version of risotto. Honestly, I've put all manner of leftover veggies and proteins in this recipe. Below is really just a guideline.

Latest risotto and hungry hungry hippo as dinner companion. 

Basic ingredients:

• 5 cups of broth (vegetable or chicken are usually my choices)
• 2 cups water
• 2 Tbsp. unsalted butter
• 2 cups Arborio rice
• 1 cup dry white wine (I did a sweeter wine once with apple chicken sausage and dates)
• 1 cup Parmesan cheese
• 1 tsp. lemon juice (sometimes I forget this part, but it is especially nice with spring veggies and shrimp)
• salt and pepper to taste

Add ins:

• Proteins: any kind of bean, chicken, shrimp, scrambled egg, sausage... probably other choices. 
• Veggies. My favorites are: caramelized onions, asparagus, peas, celery, summer squash - but really anything will work. 
• Flavor enhancers: fresh and/or dried herbs that go with your choices of proteins and veggies, dried currants/raisins/chopped dates if you want some sweetness, chopped nuts, garlic (roasted or regular).

Basic directions:

In a large saucepan over medium heat, combine broth and water and bring to a simmer. Reduce heat.

Add butter to dutch oven (or heavy, large sauce pan) on medium heat. Once melted, add rice to the pan, stirring to coat. Cook, stirring frequently, until the grains just begin to be translucent at the edges - about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. YOUR CONSTANT STIRRING IS NOW COMPLETE. DO A HAPPY DANCE. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 15-20 minutes, stirring twice during cooking. (Okay, sometimes I only stir once - and last time I forgot to stir at all.)

Remove lid and add 3/4 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Salt and pepper to taste. Stir in Parmesan. Add lemon juice. Remove pot from heat, cover and let stand 5 minutes. 

Add in directions:

Most of the add ins should be added toward the end. Asparagus can be added to the hot broth mixture to cook for about 5 minutes or so to soften. Peas can be added just before the Parmesan. (Last time, I used mixed frozen veggies - gasp! - and added at that time.) Leftover chicken can be added at that point too. Heat up or keep over heat on stove until heated through. If using shrimp, add to top of risotto before adding last 3/4 cup of broth mixture, replace cover and steam until pink and cooked through. If you add onion or garlic, add extra butter or olive oil before adding rice and cook, then add rice and continue as rest of recipe. Veggies like carrots need to be steamed or added at beginning to cook through. I used smallage in this last batch. (Not to be confused with shrinkage. Kind of a wild celery that looks like parsley. Also called cutting celery. ) I cooked with garlic in butter before adding rice. If you have leftover veggies, just add them at the end and heat through before adding cheese. Fresh herbs and dried fruit should be added with the 3/4 cup of broth at the end. Dried herbs can be added earlier - when you add the 5 cups. Nuts I'd add at the end. Beans add when you put in the 5 cups of broth mixture. Or if you forget, heat up and add at the end. No big deal.

Get the idea? Just add leftover stuff at the end and heat before adding the cheese. If you don't have Parmesan, use whatever cheese you have. You can even poach chicken in the broth mixture, then remove and shred. Seriously, clean out your fridge and everyone will think you slaved for hours. 

Sometimes in the moment I need to clean out my fridge because a fresh batch of veggies is on its way. An absolutely incredible woman I know called this fridge frolic. Repurpose your leftovers and frolic in the this moment.

A Tale of Two Eggplants - or rather one eggplant two ways

I was so happy when I saw this beautiful eggplant in my share last week. I love eggplant, but have never actually cooked it myself. A new adventure. I just love a new adventure.

Pretty purple eggplant

I searched for recipes, as usual wanting to find ones where I had all the ingredients already in my house. Let's say it is because I want to use all the in-season ingredients in my CSA and not because I'm too lazy to go into a grocery store unless I'm out of coffee.

So many wonderful options. Seriously, this is an all-around good vegetable. But I only had one eggplant. I finally decided to divide it in two and make two recipes. The first is mostly based on this one from Real Simple, though I cut it in half (http://www.realsimple.com/food-recipes/browse-all-recipes/curried-eggplant-tomatoes-basil-00000000011403/index.html). Why? Because my friend Rob said he likes curry. I do too. And it is awesome in this recipe.

Ingredients:

• 1/2 onion, chopped
• 5 tomatoes, cut into 1/2 in. pieces (approx. depends on size and how much tomato you like)
• 1/2 eggplant cut into 1/2 in. pieces
• Olive oil as described below (or other veggie oil. Does not need to be olive for this recipe)
• 1 tsp. curry powder (maybe a bit more if you like curry like I like curry)
• Pinch of red pepper flakes
• 1 cup water or vegetable broth
• 1/2 can of cannellini beans 
• 1/4 cup basil
• Salt and pepper to taste
• Greek yogurt or sour cream to top (optional)
• Rice or whatever you want to serve the eggplant curry over. I used Forbidden Rice (AKA Black Rice, but that doesn't sound as cool)

Directions:

Coat the bottom of a pan with oil. Add onions and cook for about 5 minutes, stirring occasionally. Add tomatoes, eggplant, curry powder, red pepper flakes, and some salt and pepper. Cook and stir for about 2 minutes. Add water and bring to a boil before reducing heat to a simmer and partially covering. Cook for about 15 minutes, or until eggplant is tender.

Uncover and stir in beans. Cook for about 3 minutes to heat through. Remove from heat. Stir in basil.

Smells devine!

Serve over whatever rice, pasta, potato, quinoa, grain, etc. that you want. Top with Greek yogurt or sour cream if desired.

Yummy finished eggplant curry.

With the other half of the eggplant I made a Martha Stewart recipe for eggplant-tomato relish. Don't diss Martha. She is like Chuck Norris, only you'd eat well with her and say it is a good thing.

Ingredients:

• 1 14 oz. can whole peeled tomatoes, torn into small pieces (I would have used fresh, but Martha said a can... and I'd used the fresh ones I had in the curry. Include juices.)
• 1/2 eggplant
• 2 unpeeled garlic cloves (or 2 cloves of garlic you've already roasted)
• 1/4 small red onion, diced (I used half, but it was a very tiny red onion)
• Olive oil
• 1/4 tsp cumin
• Salt and pepper to taste

Directions:

Preheat oven to 450. On a rimmed baking sheet, stir together tomatoes, onion, garlic cloves (unless using already roasted), and cumin and a drizzle of olive oil. Place half eggplant on top of mixture, cut side covered with tinfoil and up. Roast until eggplant is very tender and tomato juices are thick, about 25-30 min. Let cool. Scrape out flesh of eggplant (discarding seeds if there are a lot) and roughly chop the flesh. Place in a bowl. Peel and cop garlic and add to the bowl. (If using pre-roasted garlic, add it now as well.) Stir in tomato and red mixture from baking sheet. Season with salt and pepper.

Uses:

This is great on toasted french bread or thin with some pasta water or wine and toss with pasta of your choice. Or just eat with pita chips. I didn't take any photos. My bad.

As I said, I love a new adventure. Here is another adventure I tried right after making these eggplant dishes. It was way more exciting. Way.

Skydiving adventure, thanks to the very able, always smiling, lovable JT.

So these are the adventurous things on my plate at the moment. Hope what is on your's is keeping life just as interesting and joyful. 

Potatoes & Green Beans in (Turkey) Bacon Balsamic Reduction

I confess: I love rich, complex-flavored sauces. I'm not ashamed to lick my plate when I'm done, or better yet sop the remainder up with some good, fresh-baked bread. Normally I'd find this a bit too heavy for summer, but we had thundershowers so I had an excuse to eat something hearty while curled up with a good book and the Norah Jones station on Pandora. You get the picture.

Dinner, book, wine, snuggly couch = perfect. You should look up the Latin on the paperweight.

Ingredients:

• Potatoes cut into about 1 - 1.5 in. pieces. I used 10 very small Yukon Gold Potatoes that mostly had to be quartered. Fingerling or red potatoes would also be good. Maybe 2-3 cups? I should measure things before giving a recipe, huh?
• Half an onion, roughly chopped (they like it rough)
• Fresh green beans, ends trimmed and cut into 1 - 1.5 in. pieces - about 1.5 cups
• Herbs - I used about 1 tbsp fresh chopped rosemary, 1/2 tbsp fresh thyme, and 1 tsp dried tarragon, plus salt and pepper to taste
• 6 slices turkey bacon, cut into 1/4 in. pieces
• 1/4 cup balsamic vinegar
• Olive oil to coat pan, etc. (see notes below)
• Splash of red wine from your "cooking glass"
• 1 tbsp lemon juice
• 1.5 tsp honey or dijon mustard
• 1 tsp honey

Directions:

Heat oven to 425. Add potatoes, onion, and herbs to a 9X13 pan (or similar sized roasting or stoneware pan.) Drizzle lightly with olive oil and toss to coat. Roast for 20 minutes. Add green beans (salt and pepper to taste and tossed with olive oil) to pan and continue roasting another 10 minutes.

 Before oven

When adding green beans

Once green beans are added, start the sauce. In a medium-ish pan, coat bottom with olive oil over medium heat. Add diced bacon and cook, stirring frequently, until done. Put in a splash of of wine from your cooking glass to deglaze the pan, especially if you realize it needs to cool down quickly. If you don't have this glass, I don't understand how you cook. However, you could add any wine or broth or maybe water or lemon juice or more vinegar. Add vinegar, lemon juice, mustard, honey, and about a teaspoon more of olive oil. Stir to combine. Reduce to medium-low and simmer until reduced a bit - about 5 minutes or so. Pour over roasted vegetables and serve warm.

Plate-licking sauce

 

I don't want to hear it from you bacon purists about using the turkey bacon. You can make it with the real stuff and I'll envy you, but my arteries and girlish figure thank me. Vegetarians, I think a warm caramelized onion-balsamic reduction or perhaps with some kind of mushrooms would work well. I wanted the indulgence and the protein.

So in the moment that the summer storm rages, this is what is on my table. I hope you are just as comforted by what is on yours.