Saturday, January 25, 2014
Recipe for Pancakes: Pancake Recipe Milk Free
Recipe for Pancakes: Pancake Recipe Milk Free: In mixing bowl, stir together flour, sugar, baking powder, and salt. In another mixing bowl, combine egg, water, and cooking oil. Add to ...
Wednesday, January 22, 2014
How to Make New England Clam Chowder
When considering chowder, clam chowder immediately comes to mind -- it's among the most well-known and beloved of chowders. Traditionally, however, chowder refers to any thick seafood soup made with a chunky mix of potatoes and other vegetables. In more contemporary takes on chowder, seafood may not even be in the mix at all -- instead, corn, beans, chicken, ham, or other favorite foods can star in the filling soup. Some recipes don't even call for potatoes. The only given in any bowl of chowder these days is that it's a thick, satisfying, steaming bowl of goodness.
New England Clam, Salt Cod and Bacon Chowder
Ingredients:
16 large or 32 small clams
25g butter
50g streaky bacon, cut into small dice
110g onions, diced
225g potatoes, diced but not washed
300ml milk
120ml cream
1 fresh bay leaf, cut into fine shreds, or 1 dried bay leaf, crushed
cooking liquor from the clams
100g salt cod fillet, skinned and cut into 1cm pieces
1 tbsp chopped fresh parsley
2 ready-made water biscuits, broken into little pieces
Method:
1. Wash and scrub the clams then place them in a large pan with a splash of water.
2. Cover tightly and cook over a high heat.
3. As soon as the clams are open, take the pan off the heat and drain them in a colander, saving the cooking liquor in a bowl.
4. When cool enough to handle, remove the clams from their shells and cut the meat into 1cm pieces.
5. Melt the butter in a pan then fry the bacon until it starts to brown. Add the onions and fry until softened.
6. Place the potatoes in a separate large pan with the milk, cream and bay leaf. Bring to the boil then reduce to a slow simmer until just cooked but still firm.
7. Add the bacon, onions and clam cooking liquor and simmer for a further five minutes then add the salt cod fillet.
8. Simmer until the fish is cooked, then add the clams.
9. Warm through then season with salt (if necessary) and freshly ground white pepper.
10. Pour the chowder into serving bowls and garnish with the chopped parsley and the water biscuits.
New England Clam, Salt Cod and Bacon Chowder
Ingredients:
16 large or 32 small clams
25g butter
50g streaky bacon, cut into small dice
110g onions, diced
225g potatoes, diced but not washed
300ml milk
120ml cream
1 fresh bay leaf, cut into fine shreds, or 1 dried bay leaf, crushed
cooking liquor from the clams
100g salt cod fillet, skinned and cut into 1cm pieces
1 tbsp chopped fresh parsley
2 ready-made water biscuits, broken into little pieces
Download a Chowder eBook here
Method:
1. Wash and scrub the clams then place them in a large pan with a splash of water.
2. Cover tightly and cook over a high heat.
3. As soon as the clams are open, take the pan off the heat and drain them in a colander, saving the cooking liquor in a bowl.
4. When cool enough to handle, remove the clams from their shells and cut the meat into 1cm pieces.
5. Melt the butter in a pan then fry the bacon until it starts to brown. Add the onions and fry until softened.
6. Place the potatoes in a separate large pan with the milk, cream and bay leaf. Bring to the boil then reduce to a slow simmer until just cooked but still firm.
7. Add the bacon, onions and clam cooking liquor and simmer for a further five minutes then add the salt cod fillet.
8. Simmer until the fish is cooked, then add the clams.
9. Warm through then season with salt (if necessary) and freshly ground white pepper.
10. Pour the chowder into serving bowls and garnish with the chopped parsley and the water biscuits.
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