New England Clam Chowder

Looking back on my childhood I never fully realized how lucky I was to live with both my parents and grandparents. Yes having three stubborn Portuguese in one household at times could be chaotic but it also meant there were home-cooked meals every night of the week. Everyone in my family loved to cook!  Takeout food was nonexistent and only on special occasion would we all go out to dinner. Growing up my Grandpa Tony owned a few restaurants, one of which was called The Thirsty Whale. It was at this restaurant that his famous New England Clam Chowder came into existence. Originally from Massachusetts my grandpa understood the true meaning of New England Style; simple and basic, clam and potatoes, not too thick and not too thin, creamy and delicious. While there are many versions of this chowder that have celery, carrots, corn, etc. it is not authentic New England Clam Chowder like you would have if you went back east to his hometown. So in honor of the most wonderful and loving grandfather a girl could ask for, I am sharing with you his famous recipe, which I hope you will enjoy as much as I do. 

Fresh clams are great here in the Pacific Northwest

Mise en place

Just before making the roux

Grandpa Tony's                        New England Clam Chowder Serves 6 Ingredients 4 slices bacon (thick) finely chopped 3 tablespoons butter 2 cups finely chopped white onions 2 cloves garlic minced 2 teaspoons of special seasoning, recipe below 1 bay leaf 5 tablespoons all purpose flour 2- 8oz bottles of clam juice 1- 6.75oz can chopped clams, drained and juices reserved 1lb fresh clams, steamed and shucked 1- 10oz can baby clams, drained and juices reserved 3 cups half and half 3 large Russet potatoes, peeled, boiled and cubed 1 ½ teaspoon of white pepper **You should have about 3 cups total of clam juice from the two bottles and the juices reserved from the cans. If you are using more fresh clams than canned, then have enough juice to make sure you have 3 cups. Also the total amount of clams is about 2 ½ cups** Special Seasoning ½  teaspoon dried thyme ½  teaspoon garlic powder ½  teaspoon dried oregano ¼  teaspoon dill weed ¼  teaspoon tarragon ¼  teaspoon salt Mix all spices together, if possible use a morter to crush. Directions 1. Use a soup pot, put bacon and butter in on medium low heat to brown bacon about 8 minutes, do not let butter brown. Add in onions, garlic, bay leaf and seasonings, cook until softened about 6 more minutes 2. On medium heat whisk in flour, keep whisking and let the flour cook for about a minute. Then gradually whisk in the 3 cups of clam juice. Bring to a boil then reduce heat. 3. Whisk in the half and half, let simmer for 20 minutes (do not let boil). 4. Stir in potatoes, clams, and white pepper, heat until serving temperature. Careful not to let boil, it will toughen the clams. Serve in a bread bowl or with oyster crackers. This recipe can be prepared a day ahead. Just make sure to cool completely before refrigerating and then reheat the next day to serving temperature.

Fried Green Tomatoes

With the weather here in Seattle deciding to skip fall and head striaght into winter our little garden has suffered the affects. The heirloom tomatoes we planted late this spring were well on their way to becoming big and juicy but once the cold front hit this past week we realized they were not going to make it much longer. My husband (who secretly is a great cook) decided to salvage the big green tomatoes and do what he does best, whip up something from nothing. So a few ingredients later out from our kitchen emerged these. When I bit into it is was crispy and juicy with a little bit of a kick, so delicious! I knew instantly this recipe had to be shared. The tricky part was getting him to write down an actual recipe as he just likes to throw things together. So I had him walk me back through it step by step and I was able to get something down in writing. Enjoy these little bites of golden crispy goodness (I know I did).

Tomatoes dredged in flour, eggs, then flour ready for the deep fryer

Fried for 2-3 minutes until golden brown and crispy

Fried Green Tomatoes Serves 4 Ingredients 4 green tomatoes cut into ¼ inch rings 1 cup all purpose flour 1 cup Italian breadcrumbs ½ teaspoon cayenne pepper Pinch of dried cilantro Kosher salt and pepper to taste 3 eggs 3 tablespoons of milk Ranch Dressing (for dipping sauce) Directions 1. Preheat deep fryer oil to 350 degrees F. 2. Combine flour, breadcrumbs, and seasonings together and place in a shallow dish. 3. Beat together eggs and milk and place in another shallow dish. 4. Dredge tomatoes through flour mixture, then through the eggs, then back into the flour mixture until well coated. Repeat with the other slices. 5. Add a few pieces to the deep fryer at a time and cook for about 2-3 minutes.

(Please excuse photo quality, shot from my iPad)

Fall is my favorite time of year. The leaves are changing, the air feels cool, boots return to the wardrobe, but most importantly pumpkin is back in season! Pumpkin is easily one of my most liked flavors. Just the smell brings so many warm memories to mind. So in the spirit of the launch of my new blog I thought I would start off with a favorite fall (and pumpkin) recipes: Pumpkin Oatmeal Cookies with Dried Cherries and White Chocolate Chips. While the combination of ingredients may sound odd, these cookies are to die for! My husband who is not the biggest fan of anything pumpkin flavored (I married him anyways) absolutely loved these and was highly disappointed when I brought these to work and came home with no leftovers. A crowd pleaser and must try for the fall season!

Pumpkin Oatmeal Cookies Adapted from My Baking Addiction Yields 48 Ingredients 2 cups all purpose flour 1 ½ cups old-fashioned oats                                                     1 teaspoon baking soda 1 ½ teaspoon ground cinnamon 1 teaspoon pumpkin pie spice ½ teaspoon kosher salt 1 cup (2 sticks) butter; softened 1 cup packed light brown sugar 1 cup granulated sugar 1 cup pure pumpkin puree 1 large egg                                                             1 teaspoon vanilla extract 1 cup white chocolate chips 1 cup dried cherries; roughly chopped Directions 1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper. 2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. 3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries. 4. Drop by rounded tablespoons onto prepared baking sheets. 5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  TIP: Add in anything you would like in place of the white chocolate chips or dried cherries, I have used walnuts, almonds, raisons, dark chocolate, hazelnuts, pomegranates, etc