New England Clam Chowder

For our first stop, it’s Cape Cod for some delicious Clam Chowder. This is the real thing! NO bacon, no spices just the wonderful flavor of clams in a rich creamy broth. We have enjoyed it for many many years and have even dug the clams fresh at one time on the Cape.
Once you’ve tried it, you’ll make it time and time again.

INGREDIENTS:

½ Pound shucked Little Neck Clams
¼ Pound salt pork
1 cup clam juice (fresh or bottled)
½ cup water
2 medium shallots
¼ tsp ground white pepper
2 cups potatoes
2 cups heavy cream
Parsley for garnish.

PREPARATION:

(If you are using freshly dug clams see below) Check the clams for sand and bits of shell then coarsely dice them. Cut the salt pork into four equal pieces. Peel and mince the shallots. Wash, peel and cut the potatoes into one inch cubes.

Place the clams, shallots, salt pork water and clam juice into a large stock pot. Bring just to a slow boil and simmer for 20 min. Add the potatoes and pepper and continue simmering for another 15 min. or until the potatoes are soft.

Add the cream and return the pot to simmer. Now just let it stand covered for 3 to4 hours. For the flavor to develop. Reheat to a simmer (careful not to burn it) and then serve it up in bowls.

Garnish with freshly chopped parsley.



Notes: If you're using freshly dug clams, place them in a bucket of water and sprinkle the washed clams with some corn meal the night before. Refrigerate overnight; this will allow the clams to flush out the sand. Don’t use any clams that are open as they are “bad”. Steam them ‘till they open and shuck them. Reserve the liquid.

We prefer a thinner Chowder, but if you prefer, Common Crackers or Crown Pilot crackers can be crumpled in after serving. Do NOT use oyster crackers as they are way too salty. Alternately, 1 tablespoon all-purpose flour may be added during preparation, but it isn’t recommended.

Buffalo Bourguignon

Beef Burgundy has been around for years, originally started as a “peasant dish” and gradually progressed to haute cuisine status. This is our adaptation of the original by Auguste Escoffier to include buffalo/ bison.

INGREDIENTS:

3/4 lb boneless buffalo chuck roast
8 small crimini mushrooms
1 Tbsp butter
1 Tbsp olive oil
1 clove garlic
1 med carrot
1 med shallot
1 tsp fresh thyme
¾ tsp fresh marjoram

1 bay leaf

7 small pearl onions

¼ tsp fresh ground pepper
½ cup water
1 cup burgundy wine
1 Tbsp flour
½ cup chicken broth

Hot cooked noodles as needed

PREPARATION:

Wash the buffalo remove any fat or grizzle and cut into 3/4- inch cubes, or use stew meat; rolling in flour to coat. Peel and finely mince the garlic. Wash, peel and cut the carrot into ¾ inch pieces. Peel shallot and mince. Wash the thyme and marjoram shaking off the water, strip leaves from stem and chop. Wash the mushrooms pat dry and slice into ¼” slices.

COOKING:

Set a sauté pan over medium heat, when quite warm, add the olive oil and butter allowing it to melt. Add the meat and brown over medium heat. When brown all over, add the ground pepper followed by the shallots, garlic, bay leaf, thyme, marjoram, wine, mushrooms and enough water to cover.

Cover the pan and simmer for 1½ hours adding as chicken broth needed to keep the meat covered. Mix 1 Tbsp of flour with water and add to the pan along with the carrots and pearl onions. Cover and simmer for another hour on low ‘till tender. If the liquid boils of to where the meat is exposed, add more chicken broth to bring up the level. Discard bay leaves. Garnish with parsley or thyme sprigs. Serve with noodles
Adapted from an original recipe by: Auguste Escoffier

Gourmet Cooking Defined

Well seeing as this is a blog, and not just a list of recipes I thought I would delve into the subject of Gourmet Cooking in deference to just cooking. I may be all wet here, but to my interpretation the difference lies is the preparation and use of spices, not just in the quality of the cut of meat. Typically today conventional cooking pretty much is getting something eatable on the table with the minimum amount of fuss. Perhaps heating up something picked up at Fresh and Easy or a rotisserie chicken – don’t get me wrong, nothing wrong with either of them.


Here’s where the “extra effort” comes in to prepare a gourmet dish: First picking the best ingredients in your price range, that is the freshest bruise free vegetables, a cut of meat that is freest of grizzle and fat or a piece of fish that is fresh without odor and is just a little glossier then the rest. Then taking the items home, thoroughly washing them, removing any waste that got by your inspection, then peeling, slicing or cutting perfectly to fit your planned masterpiece.

Now keep in mind, we’re dealing with “cooking” NOT gourmet plating and presentation as is found in a seven course meal – You know the kind I’m talking about One large Scallop wrapped in bacon sitting atop of three asparagus spears, some unnamed sauce drizzled about to fill the otherwise vacant dinner plate.

Generally speaking, the entrée is prepared with some form of pre-seasoning or marinade that is comprised of fresh herbs and spices to augment the flavor of the meat/fish or vegetable, not overpower it. Next for the searing process in either butter or olive oil to lock in the juices. Now comes the actual sautéing/frying or roasting usually at high temperature. After plating the entrée a “reduction” or deglazing takes place to form a sauce which is ladled over the entrée.

The presentation is very important here. The entrée should not cover more then 2/3rds of the plate or serving dish. An appropriate garnish is now added, usually one of the herbs that was used, or perhaps slices of a citrus fruit.

So there you have it – A gourmet dish to set in front of a loved one, friends or family.

By the way we have Lemon, Key Lime and Grapefruit trees and a small Herb garden with Marjoram, Sage, Rosemary, Thyme, Sweet Basil and Boxwood Basil. Also we prefer shallots to onions as they are more flavorful. Onions can always be substituted with only a slight change in flavor.

Sautéed Asparagus with Mushrooms

I know another Asparagus recipe – well the wife says it’s the best one yet! So give it a try. I used the Criminis

INGREDIENTS:

1 Pound fresh asparagus
4-6 ounces fresh mushrooms (shiitake, cremini, baby bellas, or portabellas)
2 Tbsp. butter
3 shallots
2 slices of fresh ginger (or 2 tsp ground)
¼ tsp Fresh ground Black pepper
1/4 cup Marsala wine
1 tsp orange zest
Orange slices (optional)

PREPARATION:

Wash the mushrooms and pat dry, remove stems and thinly slice. Cut ½” off the bottom of asparagus and peel about 2/3 the length of the spears. Peel and thinly slice the shallots. Slice off the ginger, peel and smash it with the side of a heavy knife or cleaver, keeping it in one piece. Zest the orange.

SAUTÉING:

Heat a skillet or sauté pan over medium high heat. Melt the butter; add the shallots and smashed ginger. Sauté until just tender. Remove the ginger, add the asparagus and mushrooms. Season with pepper and sauté for 2 minutes. Add the Marsala, cover, reduce heat to a simmer and cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange zest. Simmer for another minute or so until the asparagus can just be pierced with a knife.

Garnish with orange slices

Shrimp Stuffed Portabellas

We have these stuffed portabella mushrooms as a main dish, but the smaller crimini variety can be substituted and served as an appetizer. Preferably, don’t use the “white” mushrooms as they are limited in the earthy taste of the dish.

INGREDIENTS:

4 medium Portabella mushrooms 3” diam.
½ to 1 cup shrimp (cooked)
1 medium shallot
1 clove garlic
1 Tbsp olive oil
2/3 cup soft bread crumbs
1/3 cup fresh parsley
3 Tbsp sherry
2 tsp fresh basil
1/4 tsp pepper

PREPARATION:

Rinse mushrooms, pat dry. Remove stems the mushrooms. Wash and peel the shrimp, removing the vein and tail. Chop the shrimp (med-course). Peel and chop the shallot. Peel and mince the garlic. Chop the mushroom stems and save about 2/3 cup for the filling. Remember – try to be somewhat consistent in size when chopping the filling ingredients. Wash the basil and parsley shake off the water remove the leaves from the stem and chop separately.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray. Arrange mushroom caps, bottom up in prepared pan.

COOKING:

Heat a skillet over med-high heat. When hot add the oil letting it heat also. Add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in shrimp and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper. Fill each cap with the mixture. Cover pan with foil.

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake more 12 minutes or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil.

Greek Chicken with Oregano

The Greek chicken was served with

baby roasted potatoes and marinated cucumber salad.

There is a little story here, when I was attending school some years ago, a small Greek restaurant served Greek roasted chicken with rice. An excellent tasting half chicken that was tender, juicy and tasty. Here’s my interpretation.

INGREDIENTS:

1 chicken, about 2-1/2 - 3 lb cut in half lengthwise
1/4 Cup olive oil
2 Tbsp. lemon juice
1-1/2 Tbsp fresh oregano
1 large Shallot
2 cloves garlic
Freshly ground pepper
1/2 cup dry white wine (divided)
Fresh oregano or Rosemary sprigs

PREPARATION:

Preheat an oven to 400°F

Peel and finely chop the shallot and garlic. Cut two wedges from the lemon and Juice the rest. Wash the oregano shaking off water and strip leaves then chop finely. Wash and trim any excess fat and waste from the chicken.

In a small bowl combine the oil, lemon juice and oregano and stir to mix well. Brush the mixture over both sides of each chicken half, including under the wings. Place in a roasting pan, skin-side down. Tuck the onions and garlic in the hollows of the chicken halves and season to taste with pepper.

COOKING:

Place in the oven and roast for 15 minutes. Turn the chicken halves skin-side up, stir 1/4 cup of the wine into the pan juices and baste the chicken. Continue to roast, basting twice with the pan juices, until tender and golden, another 40-45 minutes. Add more wine to the pan as needed to keep the chicken moist.

Arrange the chicken on a warmed platter. Strain the pan juices, spoon off grease and pour over the chicken. Garnish with the sprigs and a lemon wedge.