Chowderfest 2009

Man, Boston really lucked out this weekend. After a month of being seemingly transported to the Pacific Northwest (minus the great coffee shops), the sun finally showed up. I spent the 4th at a friend's house, where we all just sat on the lawn, enjoying the sun and eating the half-ton of food that was spread on the tables. My friend even made my coffee jello, horrifying the attendees but then winning them over with just how awesome it is.

With more sun on Sunday, it seemed like the perfect weather to take advantage of Chowderfest. I headed down to Government Center, where the plaza was packed with thousands of chowder fans. We bought our tickets, headed into the crowd, and started eating.

Overall, though, I was really disappointed with the offerings. We started at the Ned Devine's booth, and that remained the standard to which we measured all the others and was the clear winner (both in my mind and officially). Some of the other chowders were just ok, while others were downright inedible.

My thoughts on the competitors:

Ned Devine's - Creamy, with a dense (but not too dense) broth. The potatoes and clams were evenly and well cooked, especially the potatoes, which were tender but not falling apart. This chowder was also evenly spiced.

House of Blues - I literally spit this one out after my first bite contained a giant piece of clam that was tough as rubber. The red potatoes tasted like dirt, and the broth was water-thin. The awfulness of this chowder was independently verified by someone who overheard us talking about it.

Farmer Brown's - This chowder had very thick, almost pasty, broth, and while the clams were well cooked, they were filled with grit and totally off-putting.

Parkers - Want to drink a cup of cream? Then this chowder's for you. There were almost no chunks of anything in this, and it needed some seasoning and salt to taste like something.

The Fish Pier - This tasted like nothing. No, I take that back - it tasted like flour.

The Algonquin Club - BACON! This had a nice thick, buttery broth, but the overwhelming taste was bacon. In fact, I dubbed this "bacon chowder." Very, very good, but not what I was looking for at all.

Beer Works - This chowder tasted very "New England." I'm not sure why, maybe it was the way the celery paired so well with the bacon, but I just kept thinking that this was what was meant by "New England" clam chowder. The broth was a little too thick, and the potatoes were a little undercooked, but I would definitely not mind eating a bowl of this.

Yankee Lobster Company - First of all, Yankee Lobster gets points for getting into the mood - all their servers were dressed like pirates or had crazy hats. Their chowder, however, was very odd, with a thick, weird texture akin to tapioca. It was more of a potato chowder than a clam chowder, but still was tasty, with lots of black pepper and celery. Not what I was looking for, but interesting.

With so many off-putting chowders, I feel like I need to make my own now, just to get a better taste in my mouth.

Did you go to the Chowderfest? What was your favorite?

Don Julio Tequila Dinner at Masa

Another night, another media event (no, not true - I have nothing lined up now that I'm done with Starbucks and Finale). Don Julio, a premium tequila company, hosted a media dinner on Thursday night at Masa in the South End. I was first going to attend for Bostonist, but another writer ended up taking over for me, so I was free to cover the event just for my own site.

I went directly to Masa from class, and let me say, there's nothing better than ending the week by walking into a restaurant and having a drink placed in your hands. Since Don Julio was sponsoring the dinner, we were treated to specially-designed cocktails throughout the night featuring the tequila. The first offering of the night, as we mingled before dinner, was a variation on sangria that went down easy.

As we settled down into our seats, the chef came out to explain our menu and drink pairings. With every word he said, I grew more and more hungry. Luckily, our first course was not far behind - a chipotle-spiked New England clam chowder, paired with a tres chiles margarita. The chowder was very thick, almost like a pea soup, and had a nice kick from chipotle. It seems that this is the only dish we had that is on their regular menu - don't order expecting a typical New England clam chowder, but it's warmth was welcome and comforting on such a cold day. The tres chiles margarita was my favorite drink of the night, featuring Don Julio Blanco, cucumbers, lemons and limes, and, as the name suggests, three different types of chili peppers. The chilis added some bite but were not overpowering, and the cucumbers and citrus evened out the flavor. Just thinking about it makes me want another one now.

Before I knew it, we had moved on to the next course - Tacos de carnitas with three different salsas, paired with a chipotle tamarind margarita. The tacos were perfect, with corn tortillas, salty pork confit, finely chopped onions and cilantro, a smooth avocado mash, and a smoky tomato salsa. I ate all three (even though I knew there were two more courses coming), and I could have eaten even more. The accompanying margarita was intense, perhaps a little too intense for me. The chipotle gave it a real kick (so much so that I couldn't drink it by itself, but only after a bite of taco), and the tamarind added a lot of sweetness and viscosity. Definitely not my favorite, although I did appreciate how smoothly all the flavors went together.

We then moved on to the main course, although we were all incredibly full. The Queso Oaxaca-stuffed Pan de Carne, or cheese-stuffed meatloaf or giant meatball, topped with a smoked Serrano cumino sauce, arugula, and cotija cheese was paired with Masa's Premium Margarita. The Pan de Carne used a mix of veal, beef, and pork, and I was especially fond of the use of the stringy, salty Queso Oaxaca that was stuffed inside it. The margarita was the most typical of all the drinks we had, although its use of vanilla liqueur and a variety of juices made for a rounder flavor than most margaritas.

With dessert, a chocolate truffle tamale, we were served a special concoction of Don Julio 1942, a limited-edition variety that is aged at least two and a half years, and vanilla liqueur, garnished with a slice of vanilla bean and a sugar rim. This allowed for the flavors of the tequila to really shine and was the perfect way to end the meal.

Since the Tres Chines Margarita was my favorite of the bunch, I thought I'd share it. If you give it a try, let me know what you think - I love cocktails that incorporate fresh ingredients and unusual flavors (usually herbs, but in this case, the three chilis).

Tres Chiles Margarita
1 1/2 ounces Tequila Don Julio Blanco
2 cucumber slices
2 jalapeno slices
1 Anaheim pepper slice
1 long hot slice
2 lime slices
1 lemon slice
1 ounce lemonade
1/2 ounce agave nectar
Lemon twist for garnish

In a Boston shaker, muddle slices of cucumber, jalapeno, Anaheim, long hot, lime, and lemon. Add Tequila Don Julio, agave nectar, lemonade, and ice; cover and shake well. Strain ingredients into highball glass over ice, and garnish with lemon twist.

Chicken Tortilla Soup

I know, I know, I've been a bad blogger lately. Two posts in two weeks makes Pam something something ("Go crazy?" "Don't mind if I do!"). But luckily, school is now done for the semester, and I'll have plenty of time to play around in my kitchen.

Earlier in the week, I saw this tortilla soup recipe, and I've been craving it ever since. Of course, did I manage to check out the recipe before I headed to the store to pick up ingredients? Of course not! So, as I stood in the produce section, trying to figure out what should go in the soup, I cobbled together my own make-shift version of the recipe. It turned out better than I expected it to, and because it was so easy to throw together, I'll definitely be making it again soon.


Chicken Tortilla Soup
2 chicken breasts
1 Tbsp olive oil
1 medium red onion, chopped
28 oz canned crushed tomatoes
10 oz Ro-tel tomatoes with green chilies
5 cups chicken broth
1 bunch cilanto, 5 sprigs reserved, the rest chopped
2 tsp sugar
1/2 tsp cayenne pepper
kosher salt
1 lime, juice and zest
1 cup frozen corn
1 avocado, cut into bite-size pieces
4 radishes, cut into thin slices
8 oz cheddar cheese, crumbled
tortilla chips, crumbled

In a large pot, boil chicken breasts until cooked through, 10 to 15 minutes. Remove from water and let cool; shred with two forks and set aside.

In a large soup pot, heat oil, then add onions and saute until translucent. Add crushed tomatoes, Ro-tel tomatoes, chicken broth, 5 cilantro sprigs, sugar, cayenne pepper, and salt to taste. Simmer for 15 minutes, uncovered. Remove cilantro sprigs, and add in chopped cilantro, lime juice, lime zest, and corn, and stir to combine.

To serve, add soup to bowl and top with avocado, radish slices, cheese, and tortilla chips. Or set all the toppings out on the table and let everyone serve themselves.

Carrot Parsnip Ginger Soup

Mmm, root veggies. One thing I love about fall is the abundance of sweet, earthy vegetables that are awesome just about any way you prepare them. I don't really have a story about this soup - it's just quick and easy, hearty and delicious. If you're not a huge fan of ginger, you might want to bring it down to a 1-inch piece instead of 2-inch.

Carrot Parsnip Ginger Soup
4 cups chicken stock
1 pound carrots, peeled and chopped
1 pound parsnips, peeled and chopped
2 inches of fresh ginger, peeled and sliced finely across the grain
1 1/2 cups skim milk
1 tsp sugar
salt
white pepper

Bring the chicken stock to a boil over medium high heat. Add carrots, parsnips and ginger and reduce heat to medium low. Cover and simmer until the veggies are tender (about half an hour - the carrots are the hardest, so check them for doneness). Remove from heat and blend with an immersion blender (you can also blend in small batches in the blender). Blend in milk, sugar, and salt and pepper to taste. Yep, that's it.

Ye Olde Boston Food Toure

Last night, the wonderful Lily von Schtoop from Calamity Shazaam in the Kitchen and I embarked on a tour of our shared Yankee heritage, which we quickly dubbed the Ye Olde Boston Food Toure. (See Lily's report here.) It was like playing tourist in our own city (especially since most of our stops were pretty touristy). And despite having lived in Boston my whole life, I had only visited one of these restaurants before. For fun, we had Phyllis Meras' The Historic Shops & Restaurants of Boston along for reference, which we used to amuse ourselves (and our waitstaff).

Our first stop was Durgin Park in Quincy Market. A mainstay of Yankee cooking, Durgin Park is known for surly waitresses and huge meals catered to tourists. Since this was just our first stop, we didn't go for a whole meal (although I have heard good things about the Prime Rib). Instead, we started with clam chowder, baked beans, and cornbread. The chowder was a lot like what I grew up with, with a thinner broth and extremely tender clams. The beans were surprisingly tasty (especially since I don't even like baked beans) - I doubt I could eat a whole bowl of them, but it was still good. The cornbread was a definite no - bland and uninteresting.

For dessert, we went for the Indian pudding and the coffee jello. The pudding was served piping hot with melty vanilla ice cream on top, and it was delicious. With all that molasses, it tasted like New England in the fall. And the coffee jello - we ordered this pretty much because it sounded so odd, and the serving we received definitely didn't disappoint. I dubbed it "astronaut coffee" because it was like a good ol' cup of coffee, only in solid form. The gelatin was very stiff with a strong, unsweetened coffee flavor, and it was topped with overly sweet, overly whipped cream. It was very odd, and yet, I couldn't stop myself from eating it. Gross and delicious at the same time.

Overall, Durgin Park offers better food than I thought it would, especially with the desserts. I doubt I'll be eating there regularly, but I wouldn't hesitate to take visitors there.

Next up was the Union Oyster House, where we sat at the semi-circular oyster bar for oysters and more chowder. My companion enjoyed her bivalves quite a bit (I'm not a fan, so I passed), but the chowder was delicious. It was quite different than that of Durgin Park - thicker and creamier, with more chunks of clams and potatoes. But while the chowder was very good, the atmosphere, with flies buzzing around, piles of oysters sitting around in slushy ice, and a bar that's not quite level, was... unique, to say the least. It was a little slice of Boston, with locals and tourists crammed in side-by-side, and we even caught a glimpse of Patriots linebacker Tedy Bruschi on his way in for dinner.

After all that chowder, we were ready for a little break. We wandered over to Cafe Marliave, the only restaurant of the bunch that I had been to before. The Marliave closed a few years ago after over 100 years of business, and it was just reopened about a month and a half ago by new owner, Scott Herrit (of Grotto, which I love). We sat at the bar and enjoyed a few cocktails. Keeping with our Ye Olde Theme, I opted for the Molasses Flood 1919 (Sailor Jerry's Rum, molasses, lime, and bitters) and the Boston Tea Party (tequila, Earl Grey tea, house-made ginger beer, and lemon). They were both very well mixed by Robbie, our great bartender, although I liked the Molasses Flood more (the Tea Party was sweeter than I was in the mood for). We also had a little sample of pumpkin apple soup, a delicious blend of fall in a cup. I'm eager to head back to try more of their food, which smelled amazing.

Our final stop for the night was at the Omni Parker House for their famous Parker House rolls and Boston Cream Pie (recipes for both can be found on the hotel's website). And while sitting in the bar, overlooking the old city hall across the street, on a cold evening was enjoyable, the food was less than spectacular. The rolls seemed like an imitation of what they should be - buttery with a hint of sweet, and soft with a slightly crispy crust. These specimens were, however, oily and dense and just not right. The Boston Cream Pie was another disappointment - the sponge cake and the pastry cream were both very good, but it was all ruined with a coating of limp, slivered almonds, an almost solid chocolate topping, and fake whipped cream. I know, I know, both of these items were invented at the Parker House, but they are so beloved in our fair city (especially the Boston Cream Pie, which is the official dessert of Massachusetts) that they pale in comparison to what can be had at other spots.

Our Ye Olde Boston Food Toure ended up being a fun adventure through (mostly) tourist-land. Durgin Park, the Union Oyster House, and the Parker House all have their places among the culinary history of Boston, and while they are often overlooked by us locals, they are sometimes the only places visitors stop to get a taste of local food. The Marliave only hints at its past, especially since it has been refigured for a more contemporary crowd, with gourmet comfort foods and terrific cocktails.

Any thoughts on where Lily and I should visit for our next Ye Olde Toure?

Durgin Park
Union Oyster House
Cafe Marliave
Omni Parker House

I Made Stock!

And it was easy!

I've been wanting to try my hand at stock for a while, especially last week when I woke up sick and wanted soup IMMEDIATELY. And a while ago, I stumbled across Michael Ruhlman's "recipe" for stock and knew it was just my speed.

So when I bought a delicious rotisserie chicken from Russo's this weekend (as did my friend Ann, who sent me home with her chicken carcass as well), it was time to try my hand at stock. I just dumped both sets of chicken bones in a large pot, covered them with water, and brought it up to a simmer on the stovetop. Once it was simmering, I stuck it in the oven (heated to somewhere between 180° and 200°) for about 5 hours. During the last hour, I added in some carrots, celery, parsnips, an onion, and a bouquet garni. The hardest part was, once the stock was all done, straining it through a coffee filter (sadly, no cheesecloth could be had in my house). This part took quite a while, but was still not hard at all.

The result? Clear, delicious, and nuanced stock that truly tastes like chicken. I can definitely see the benefit of this over the canned stuff. And with a technique as simple as this one, I doubt I'll be using that canned stuff too frequently (which means saving money and not having to lug heavy bags back from the store!).

Lemon Chicken Orzo Soup

The roommate and I were both feeling under the weather this weekend, and the only things I could think about Monday morning were soup and orange juice. So, I did what I usually do when I'm sick, and I trudged off to the supermarket with a cloudy head and procured some home remedy ingredients.

I had been to the New England Soup Factory on Saturday for a filling meal before an afternoon of studying, and I had a hard time deciding between split pea with spinach or their orzo, lemon and chicken soup. So, of course, I still had the orzo, lemon and chicken soup on the brain Monday morning, and I had to try my hand at it.

And am I happy I did. Based on Greek avgolemono, this stuff is definitely a cold-killer, and it's easy enough to make when you can't entirely think straight. Although making this did make me wish I had a larger freezer - I used canned broth, but homemade stock would have been so much better, and that larger freezer would give me room to have it on hand. *sigh*

Lemon Chicken Orzo Soup

10 cups chicken broth
1 cup orzo
4 eggs, beaten
Juice of 3 lemons
Zest of 2 lemons
3 chicken breasts, cooked and shredded
10 ounces fresh spinach, chopped
salt and pepper

In a large pot, bring the broth to a boil over medium high heat. Add the orzo and cook about 5 minutes. While stirring, pour in eggs in a thin ribbon (so they don't clump up in the heat). Continue stirring until the eggs are cooked into threads. Add lemon juice, zest, chicken, spinach, and salt and pepper to taste. Return to a boil, then remove from the heat and serve.

Corn and Scallion Chowder

I love corn soups, but I don't have the best track record in making them. So it was with some hesitance that I decided to try a corn chowder from Fine Cooking magazine with what will probably be my last farmers market corn of the year.

I am very glad that I made this soup, though. It was just what I was looking for - creamy, sweet, salty, warm, and comforting - and will undoubtedly secure a place in my repertoire now. The scallions were a surprising ingredient for a soup, but I was really happy with the mild onion flavor, as well as the texture, that they added. I'm sure this chowder would be good without the bacon (I promised my roommate I'd make some bacon-free for him sometime) if that's your style.

Corn and Scallion Chowder (adapted from Fine Cooking)

6 ears of corn
1 bunch of scallions (5-6 ounces)
4 slices of bacon, cut into 1/2 inch pieces
1 Tbsp unsalted butter
1 jalapeno, cored, seeded, and finely chopped
salt and pepper
4 cups chicken broth
1 large potato, peeled and diced
1/4 heavy cream

Clean the corn and cut the kernels from the cobs. Reserve two cobs and discard the rest. Finely slice the scallions, keeping the dark green slices separate from the white and light green slices.

In a deep pot over medium heat, cook bacon until crispy and brown. Remove the bacon pieces from the pot and cool on a paper towel. Drain off the bacon fat, discarding all but 1 Tbsp. Return the pan to medium heat and add the butter to the 1 Tbsp bacon fat. When the butter has melted, add the jalapeno, a pinch of salt and pepper, and the white and light green scallion slices. Stir until the scallions are soft, about 3 minutes.

Add the broth, corn, corn cobs, and potato, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes. Remove and discard the corn cobs.

With an immersion blender, blend the soup for about 30 seconds, just until it begins to look creamy - you want plenty of chunks left. Alternatively, transfer about 1 cup to a blender and puree before adding back to the rest of the soup. Add the cream and 2/3 of the dark green scallions, and stir until the scallions are wilted. Serve topped with the remaining dark green scallions and the crumbled bacon.

Matt's in the Market, Seattle

From doing my diligent work on Chowhound before my Seattle trip, I learned that Matt's in the Market was a must-try. And since it was located directly across the street from our hostel, it seemed like an easy choice. Sadly, I didn't get a chance to go over until after Liney had already left for the airport, so I had to go it alone and sit at the bar area.

Not that that was a bad thing. The bartender was a hilarious guy, and he was just the right amount of attentive. When I was clearly into the book I was reading, he left me alone, but if I was paying attention to the restaurant around me, he was there to joke or offer suggestions.

Since it was my first (and only) rainy day in Seattle, I had to go with a cup of soup. The Carrot Chipotle Puree, served with a drizzle of olive oil, was smooth and creamy, and the chipotle added just enough spice to offset the sweetness of the carrot. It was so simple and delicious that it made me feel like I could throw this together at home with no effort... but I know if I tried, my kitchen would end up a massacre of carrot mess.

And for my meal, I was having a hard time deciding between the lamb burger and the special of the day, a pork sandwich. The bartender steered me towards the burger, saying it was their most popular sandwich. So I trusted his opinion, and man, am I glad I did. This is what a burger should be - juicy meat and toppings that accent the burger but taste delicious on their own. Every part was great on its own, but together, they packed a real punch. The bacon was perfectly cooked so that its crispiness would compliment the chew of the burger. The goat cheese was just sharp enough that it wasn't lost, but it certainly didn't overpower. The onions added a hint of sweetness, and the herb aioli countered with a savory bite.

If I do make it back to Seattle any time soon, I would definitely hit Matt's in the Market again. The view, overlooking the Pike Street market sign, is beautiful, and is a nice respite from the hussle and bustle below.

Minty Pea Soup

I'm not a fan of cold soups. And yet, every time I see a recipe for one, I feel compelled to try it. Gazpacho, for example, has always tasted like tomato juice to me. I once found a great cold avocado soup recipe, but I decided it was better as a sauce for lamb than in a bowl by itself.

And so, when I found this recipe for minty pea soup, I obviously felt the urge to make it, especially considering how ridiculously easy it is to throw together. And of course, I wasn't crazy about it cold. So it's good to know that it's pretty good warmed up too :)

Minty Pea Soup
2 10-ounce packages frozen peas, thawed
3/4 cup mint leaves
4 scallions, roughly chopped
3 cups chicken broth
1 tsp kosher salt
1 tsp sugar

Combine all ingredients and puree until smooth. (Yes, that's it.)

*Yeah, no photo. There was a slight mishap with the bowl and the not-putting-it-on-something-level and the resulting spillage and the sheer frustration of having to clean green soup off the counter...

Good Intentions Arugula Soup

So I have this problem (I'm sure I'm not alone in this) where I always buy way too much produce than I can use. It stems from good intentions - to eat fresh and healthy. But sometimes the last thing I want to think about is how to use those items before they go bad.

Luckily, my brother was watching Giada on the Food Network last week, and in my grand lazy tradition, I just couldn't be bothered to get off the couch to do something else. The episode was all about how to use leftovers, and one recipe was for lettuce soup. And what did I have in plenty in my fridge, just on the verge of no longer being edible? Lots of arugula, my favorite salad green.

I tweaked the recipe a little, especially to add my favorite arugula accompaniments - honey and pecorino. The original recipe calls for little disks of goat cheese to top the soup, so give it a try either way.

Arugula Soup adapted from Everyday Italian

1 Tbsp olive oil
1 large or 2 small shallots, diced
2 large potatoes, peeled and diced
4 cups chicken stock
washed and dried arugula (about 6 ounces)
salt and pepper
honey
pecorino Romano cheese

In a large pot, heat olive oil over medium heat. Add shallots and cook until shallots begin to brown. Add potatoes and chicken stock and bring to a simmer over high heat. Reduce heat and simmer, covered, until potatoes are tender, about 30 minutes. Stir in arugula. When the greens are cooked down (about 3 minutes), puree with a hand blender (you can transfer the solids to a blender if you prefer). Salt and pepper to taste.

To serve, top soup with a drizzle of honey and a handful of shaved pecorino. If you put leftovers in individual containers, add honey and cheese - the cheese gets all melty when the soup is reheated.

Ivy, Downtown Crossing

My friends and I were headed to see Eddie Izzard last night at the Orpheum and needed a bite to eat beforehand. My go-to for a pre-show dinner is Silvertone, but I wasn't up for the wait or the noise level last night. We ended up at Ivy, just a couple blocks away from the theater, for a mostly good meal.

Ivy is an attempt at Italian tapas. There is only one entree on the menu (why not just size and price it to match everything else?), a few larger dishes for sharing, and a whole bunch of small plates. They recommend ordering 2-3 per person, but if you're ordering pasta, 2 should be plenty.

For my meal, I had the sweet potato bisque with Italian sausage and grilled Tuscan bread and the gnocchi with pistachio pesto. The bisque was delightful, very smooth and creamy. The sausage was left in big chunks, which made it hard to eat, but still very good. Something like a topping of crispy pancetta might have worked better, though, to lend a textural contrast to the soup. The gnocchi was a knock-out. The pasta itself was ok, not terribly heavy but not light either, but the sauce was amazing - lots of crushed pistachios, basil, and tons of garlic, topped off with flakes of parmigiano. I would go back just for this dish... yum!

I also had some of the herbed frites, the arancini with prosciutto, and the steak frites. The fries were very tasty, although they got really soggy by the end of dinner. The portion was huge. The arancini were just fine, but nothing special. The steak, however, was disastrous - charred and crunchy on the outside, completely uncooked in the middle, and smothered in two (count 'em, two!) types of sauce. That one was definitely the loser of the group.

Overall, this place seems better suited for grabbing a drink and a snack. The plates aren't as small as you would think, making it hard to try more than one or two things. Also, if you're not a fan of salt, this restaurant isn't for you. Everything is heavily salted, and this is coming from a woman who thinks salt is its own food group!

Say It, Frenchy! Say "Chowdah!"

It wasn't until this past year, when I dragged my non-pork-eating roommate to Chowderfest, that I realized that most commercially-produced clam chowders contain bacon. Stupid of me? Probably. But I had my reasons.

Growing up, clams skeeved me out. Fried clams from any of the regional clam shacks were traditionally summer food, but the clam bellies were just gross to me - gritty and weirdly salty and not at all appealing. The only way I would eat them - the only way I would trust them - was in my mom's clam chowder. She only makes her chowder about once a year, usually when the whole family is down the Cape, ready to head off for a day at the beach. My mother, who is of the persuasion that soup is not a meal, thinks that something that contains butter, cream, and milk is a perfect food to consume before laying out in the hot sun.

Fortunately, I've gotten past my abhorance of clams - they're still not my favorite, but I'll eat them. I've come to see clam chowder as a showcase for the shellfish, but my mother's clam chowder is still what I consider Clam Chowder. The recipe quite clearly is lacking any bacon, which is why I'm always so confused by bacon-y chowders.

Anyway, although clam chowder is traditionally a summer food in my family, the cold and snowy weather have gotten me in a mood for warm and hearty meals. This was my first stab at the recipe, and I think it measured up to my childhood memories.

Mom's Clam Chowder

1 stick butter
2 white onions, chopped
2 large potatoes, small cubes
3 Tbsp. flour
3 cans minced clams
1 pint heavy cream
2-3 cups whole milk
salt and pepper

In a large pot, melt butter over medium heat. Add onions and potatoes and saute until onions are translucent. Stir in flour until incorporated and cook to form a roux. Add clams (including the juice in the cans), cream, and 2 cups of milk and stir. Cover and simmer over low heat until potatoes are soft, about an hour. Add extra milk if you like a thinner broth. Salt and pepper to taste, and serve with oyster crackers.

*The title of this post? A salute to Massachusetts' own Quimby family.

Cold-Killing Chicken Soup

I was wondering when I'd finally get a winter cold. I've been fighting something vague for a week, and I figured some good-ol' chicken soup would do the trick. But what's better for a cold than chicken soup? Chicken soup with ginger!

Ginger Chicken Soup
1 large bunch fresh cilantro
1/2 cup chopped peeled fresh ginger plus 1/2 cup very fine matchsticks
1 (3-lb) whole chicken
1 bunch scallions, roughly chopped
10-12 cups water (enough to cover chicken in pot)
3/4 cup medium-dry sherry
1 tablespoon salt
1 cup carrot, cut into fine matchsticks
1/2 lb dried thin egg noodles

Separate cilanto leave from stems. Reserve leaves and roughly chop the stems. Simmer cilantro stems, chopped ginger, chicken, scallions, water, sherry, and salt in a 6- to 8-quart pot, covered, skimming fat occasionally, 1 1/2 hours.

Transfer chicken to a bowl and cool to warm. While chicken cools, pour broth through a sieve into a large bowl, discarding solids. Rinse pot out, then return broth to the pot. Using your hands or two forks, shred chicken and add to broth. Add cilantro leaves and ginger and carrot matchsticks and bring to a boil. Add noodles and cook until tender, about 8 minutes. Salt to taste.

Shrimp Bisque for a Cold Day

My parents' house is colder than my apartment, mainly because I don't have to pay for heat. I was visiting them for the day, and we were trying to figure out what to have for dinner. I remembered the shrimp bisque that JB from Urban Drivel had posted a few weeks ago on another particularly cold day.

Note, though, that my recipe is different than the original, due largely to my misreading the amount of clam juice needed. My bisque ended up being very thick (but still delicious), and the recipe below is what I ended up making. My father made his famous popover, which were the perfect accompaniment to the soup.

Shrimp Bisque

4 tbsp unsalted butter
2 lbs medium shrimp, peeled and deveined, shells reserved
2 onions, chopped
2 celery ribs, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
6 tbsp all purpose flour
6 tbsp tomato paste
2 (8-oz) bottles clam juice
2 cups white wine
2 cups heavy cream
1 cup milk
Salt and pepper

Melt butter in large pot over medium heat. Add reserved shrimp shells and cook until spotty brown, about 5 minutes. Stir in onion, celery, and carrots and cook until beginning to soften, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until lightly browned, about 2 minutes. Stir in tomato paste and cook for 1 minute. Add clam juice, wine and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 20 minutes.

Pour broth through a fine mesh strainer into a large saucepan, pressing on the solids to extract juices. Discard solids in the strainer.

Bring broth to a simmer over medium heat. Stir in the shrimp and cream and milk and simmer until the shrimp are cooked through, about 5 minutes. Season with salt and pepper.

*Alternate title for any shrimp-related post: "Why do you always have to de-turd these things?"

Parsnip Bisque

OK, so it's October. Maybe it's gotten cooler for good now. At the farmer's market last week, the booths were filled with root veggies and apples, and the corn was looking (and tasting) not so good, sure signs that summer is officially over.

Among my purchases was a large bunch of parsnips. These white carrot-like veggies are fantastic, with the sweetness of a carrot, but with a texture closer to a potato (no, I know potato is not right, but it's closer to that than anything else I can think of). I've only had them roasted before, in little caramelized bites. I was tempted just to roast them and enjoy them hot, but i realized that that wasn't going to let me have parsnips all week.

So I turned to a soup recipe. With all the soups I've been cooking lately, I should change the name of this blog to Cave Soupem. Anyway, with this recipe, I got the best of both worlds - by roasting the veggies before pureeing, I got to eat some of them fresh out of the oven.

This soup is very filling, and it's incredibly sweet and savory. With so little (in fact, no) seasoning, you'd think it would be bland, but it's packed with flavor. Yum!

Parsnip Bisque

1 pound parsnips, chopped
1/2 medium onion, chopped
2 celery ribs, chopped
1 medium leek (white and pale green parts only), washed and chopped
1 tablespoon olive oil
4 1/2 cups chicken broth
1/4 cup heavy cream

Preheat oven to 400°F.

In a bowl, toss parsnips, onion, celery, and leek with oil to coat, then arrange in a single layer in a shallow baking pan. Roast for 30-45 minutes or until the veggies begin to turn golden and caramelized. Toss occasionally. Let cool slightly.

In a large saucepan, simmer broth with vegetables, covered, for 20 minutes. Take off heat and add cream. Blend soup with an immersion blender or in a regular blender until smooth.

It's Soup Season!

So Labor Day came and went here in Boston, and the temperature dropped at least 10 degrees. I tried to brave the chill by sitting outside at Starbucks (the only seats available, and now I know why!) to do my homework. I managed to get some done, but by the time I left, all I could think about was soup.

That's it. Soup Season is here. That can only mean that the next step is apples and pumpkin pie and red leaves on the trees.

This soup is very tasty, and super nutritious... seeing as it's all veggies, I can understand why.

Cauliflower-Carrot Soup

1 tablespoon butter
1 clove garlic, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
4-6 cups water
1 head cauliflower, chopped
1 large carrot, cubed
1/3 cup milk or cream
1/3 cup chopped green onion
1/4 cup chopped fresh parsley

In a large pot over medium heat, melt butter. Add garlic and cook 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water (start with 4 cups, you can always add more) and add the cauliflower and carrot. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until veggies are tender.

Puree soup in a blender or food processor or with an immersion blender (thanks Liney!). Add milk/cream and additional water to reach desired consistancy.

To serve, garnish with green onion and parsley.

Vomit Soup

The other day, as I was reading about Ugly Soup over at The Best Bite, I was thinking that her soup wasn't really that ugly. It wasn't beautiful, no, but it wasn't something that should be hidden from view.

And then, last night, totally without meaning to, I one-upped Andrea in the ugly soup department. A simple name of Fresh Corn and Tomato Soup won't do for this one. No, all I can picture is my 10-year-old nephew playing some nasty practical jokes on his teachers, and now the name Vomit Soup has stuck in my head. It tastes fantastic, though, uses the late summer crops, and was ridiculously easy to make. It's wicked healthy, too. This recipe yielded about 6 cups of soup, or 3 big bowls-worth. I served the soup with Trader Joe's Southwest Style Gourmet Flatbreads, little flat breadstickets baked with chilis and cheese.

Perhaps next time, I'll serve it in the dark in front of the TV.

Fresh Corn and Tomato Soup (aka Vomit Soup)
1 Tbsp olive oil
1 red onion, chopped
1 tsp cayenne pepper (I think I used more, I didn't measure)
1/2 tsp salt (again, I didn't measure)
1/2 cup water
5-6 ears of corn, kernals cut off
fresh tomatoes (I used 3 small tomatoes and a pint of cherry tomatoes)
about 1/2 cup skim milk (you can also use whole milk or cream)

In a large pot, saute the onion in the oil. Add cayenne and salt. After 4-5 minutes, when the onion is tender, add water, corn and tomatoes. Bring to a boil, then lower heat and simmer, covered, for 30-45 minutes, until corn is tender. Remove from heat and puree using an immersion blender. Add milk as you puree. Serve with a sprinkle of chopped cilantro.

And no, I'm not going to give you pictures, because I like having readers.

Food for a Summer Cold

Out of the blue yesterday afternoon, my throat started to hurt. I knew what was coming - the most fun of all the different kind of colds, the summer cold. It's that cold you get when the air conditioners first get turned on strong, and it's that cold that is impossible to ameliorate with tea and soup because it's so friggin' hot outside.

So I stayed home from work, and all I could think about was diet Sprite and soup. Yes, steaming hot soup. I scoured my cookbooks and the internet for a while, but all I could find were recipes involving whole chickens and hours and hours of simmering time. Finally, I found something in Cooking Light magazine that looked doable.



This recipe probably took me longer than it would have if I hadn't been sick. Shredding the chicken was an especially difficult task that took more coordination than I actually had at the time, and I wasn't coherent enough to notice that the burner the soup was on wasn't actually heating up. The results were good; this is tasty soup, and I can feel myself getting better already (ah, placebo effect). I really don't think you need the 3 pounds of chicken in the recipe, though; 1 pound of chicken breasts and 1 pound of thighs would have been plenty. The recipe also suggested using the same pot to cook the noodles, then the soup, to save clean up time, hence the noodles cooked well ahead of time. I now have enough soup to last me roughly three weeks.

Cooking Light Rosemary Chicken Noodle Soup

4 cups cooked wide egg noodles
1 Tbsp olive oil
8 cups water
4 cups chicken broth
1 large onion, chopped
1 cup chopped celery
2 Tbsp dried rosemary
1 1/2 pounds skinless, boneless chicken thighs
1 1/2 pounds skinless, boneless chicken breast
1 10 ounce package petite-cut carrots (or 1 1/2 cups chopped carrots)
1 6 ounce package fresh baby spinach
juice of 1 lemon
black pepper and salt to taste

After cooking noodles, toss with olive oil and set aside.

Combine water, broth, onion, celery, rosemary, and chicken pieces in a large pot. Bring to a boil, then cover, reduce heat and simmer for 30 minutes. Remove chicken, cool slightly, and shred with 2 forks. Add carrot to the soup and bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender. Add shredded chicken and spinach and cook until spinach is wilted. Stir in noodles, lemon juice and salt and pepper.



Since I was so with it while I made the soup, I cooked all my noodles instead of the 4 cups I would need for the soup. What to do with the leftovers? Cover them in cheese! (In my head, that sounded like "I'm covered in bees!!" ) There's nothing better than egg noodles covered in mozzarella, dotted with butter, and baked to form a wonderful crunchy, gooey, oily mess.



Think I was done there? No way. I needed some more comfort food, and while I was at the market, the baking section spoke to me. Quite literally, I think, since I wasn't completely with it after walking to the store. Lemon cake mix and lemon pudding mix combine to the tastiest, moistest cake. Even my roommate approved.