It’s the time of year when chili pots and soup tureens come out, squash, pears and apples are the produce du jour. So let’s hear it.
I already made beans with ham hocks about a week ago, but today I got a hankering for a chowder (or chowdah, in the vernacular). I ran across a recipe that is lighter than the usual chowder, made mostly with fish stock and clam juice, no roux, and with the addition of some heavy cream at the end. It came out damn good, and had the following: shrimp, some leftover sauteed red salmon, some canned clams, bacon, leek, onion, celery, potatoes and thyme. I didn’t feel like running down to the bakery for some French bread, so I made a batch of buttermilk biscuits to go with. Damn fine eatin’.
*NB: The Maine legislature at one time introduced a bill to make it a criminal offense to put tomatoes in chowder. Just be forewarned.
I’ve been trying to work my way through the freezer. Found a big ol’ slab of spare ribs, so I browned them, braised them in tomatoes, garlic, herbs, and spices, etc. Three hours later, took 'em off the bone, chopped 'em up with a cleaver, returned to the pot of sauce, and had myself a nice ribtacular meat sauce to serve over fettucini.
Roasted pork tenderloins with maple-dijon glaze, and some romaine lettuce with balsamic vinaigrette - we’re all on low-carb diets this week. Oh, NY egg creams (with soy and almond milk, and no-sugar chocolate syrup - tastes better than it sounds!) for dessert later.
I made Meaty Black Bean Soup a few weeks ago, which was a huge hit! There were the Ham and Beans last week, and today, I’m putting on a pot of Ham and Potato Soup.
Soup rocks!
I made a pot roast on Monday. I was going to roast a chicken, but my husband asked for pot roast. We had the leftovers last night, with noodles and gravy.
I’ve just returned with all the ingredients for making Chili Verde, inspired by the recent thread in this forum. This is the first time I’ve purchased tomatillos, anaheim and poblano peppers.
Last night, I was in the mood for some Asian-style noodle soup, but also in the mood for Hungarian goulash (soup). So I split the difference. Made some homemade, hand-rolled and cut noodles (about fettuccini thickness) and served it ladled with brothy chicken goulash, topped with spring onions and parsley. God, I wish noodles weren’t so caloric and fattening. I could eat them every day.
