Summer Corn Chowder

Summer Corn Chowder

Ingredients

5 ears corn, husked and silks removed

1-1/2 qts. Chicken or vegetable stock (low-sodium)

1 bay leaf

1 t. whole fennel seed

1 t. whole coriander seed

1 t. whole black peppercorns

2 slices bacon, cut into sections

4 T butter

1 med. Onion, diced

2 med. Carrots, diced

1 lg. Celery stalk, diced

1 jalapeno, minced

3 T flour

2 russet potatoes, peeled, diced

2 cups half and half

S&P

Chives

Bacon crisps

Grated cheddar

Directions

Cut kernels from corn cobs, reserving kernels and cobs separately

Using the back of your knife, scrape the remaining 'milk' from the cob

In a large pot add the cobs, broken in half, the scraped corn milk and bits, and the spices.  Add the stock and bring to a boil, then reduce to a simmer and cook 10-15 mins.

Strain corn broth through a fine mesh strainer, discard the cobs and spices.

Meanwhile, saute bacon in large stock pot or dutch oven. 

Remove browned bacon, with slotted spoon, and drain on paper towels

Add the butter and the onion, carrot, celery, and pepper.  Stir and cook over med heat until beginning to soften.  Add the corn kernels and cook for another 5-7 mins.  May reduce heat to med. low to keep from browning.

Sprinkle flour over the top, stir completely and cook for 1 min.

Add the corn broth a ladle at a time, stirring continuously until well combined, then add the remaining broth.

Stir in the potatoes and let simmer for about 10 mins.

Remove from heat and let cool for a bit.  *I did this ahead, so I had time to really let it sit and let the flavors meld…but you really just need to bring well below a simmer.

Stir in the 1/2 & 1/2.

Use an immersion blender, or blend a portion, to thicken as desired.

Taste for seasoning. S&P to taste.

Bring back to serving temperature

Serve with bacon crisps, minced chives, and grated cheddar as desired.

Credit given where credit due:  seriouseats.com for the spice selection for the broth

Mexican Chocolate Loaf

Mexican Chocolate Loaf

made exactly from http://www.foodnetwork.com/recipes/food-network-kitchens/mexican-chocolate-loaf-recipe/index.html

Well, actually...I didn't do the second rise in the fridge overnight.  It was huge after the first rise, and I just went for it. Lol ;-)  Perhaps with a second rise it would have been a little less dense, but it was a very tender crumb without! :-D

Linguini with Clam Sauce

Linguini with Clam sauce

Ingredients:
2T olive oil
3 T butter, divided
3 cloves garlic, minced
1/4 onion, diced finely (or shallot)
1 jalapeno, minced (as desired)
2 6.5oz. cans chopped clams, drained, juice reserved
1/4 C white wine
1 t Worcestershire sauce
1/4 C parsley, chopped finely
8 oz. linguini, cooked until al dente...or even just under (it can cook more in the sauce where it'll absorb the flavor of the sauce)
S & P to taste
freshly grated Parmesan

Directions:
Begin heating water for pasta.
prepare all other ingredients.
heat oil and 1-1/2 T butter in large heavy-bottomed saute pan.
add onion and pepper to saute pan...S&P to taste, and cook until soft.
add garlic and cook until, fragrant...about 30 seconds.
add wine and worcestershire sauce and deglaze any brown bits on bottom of pan.
simmer until reduced by half.
add reserved clam liquid and bring to a rapid simmer
simmer 10 minutes, letting sauce reduce
cook linguini at this time (add salt to pasta water when cooking)
when linguini is near al dente, remove 1/2 C of the cooking water and add to the sauce
drain the linguini.
add the additional 1-1/2T butter, clams, parsley, and some grated parmesan to the sauce
taste sauce and adjust S&P to taste
add drained linguini to the sauce
cook, tossing linguini into sauce
serve garnished with more fresh parsley and grated parmesan...lemon if desired.  Ohhh...and crusty bread ;-)