Summer Corn Chowder

This soup is creamy, smoky, sweet, and completely satisfying all at the same time. I love the taste of the bacon with the corn and tomatoes. Besides some chopping, it was also a pretty easy recipe to prepare. I couldn't find light cream so I just used whipping cream, about 1 3/4 c instead of the suggested 2 cups of light cream.

• 6 medium ears of corn
• 6 strips of bacon, cut into 1/2-inch pieces
• 1 small onion
• 1 medium poblano, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 small celery rib, finely chopped
• 3 medium tomatoes, peeled, seeded and finely chopped
• 2 medium boiling potatoes (about 1 pound), peeled and cubed
• 1 teaspoon salt
• 1/8 teaspoon ground allspice
• Pinch of sugar
• 1 small bay leaf
• 2 cups light cream, at room temperature
• 1 cup milk
• Freshly ground black pepper
• Chopped parsley, for garnish

1. Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk"; set aside.
2. In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
3. Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeño and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their "milk" and stir well. Cook over moderate heat until mixture begins to sizzle.
4. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.

Source: http://food52.com/recipes/142-summer-corn-chowder

Nora Ephron's Chocolate Cream Pie

 This pie is so rich and yummy with just the right amount of sweetness in the chocolate and a perfect crunch from the added heath bars. I made my own graham cracker crust with crushed up crackers, sugar, and melted butter, but it would probably work with a premade crust also.

Ingredients

1 graham cracker crust
3/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
3 cups milk
4 ounces best-quality unsweetened chocolate, broken into small pieces
4 large egg yolks, slightly beaten
1 tablespoon pure vanilla extract, plus ¼ teaspoon more for the whipped cream
2 tablespoons (1/4 stick) unsalted butter, softened
½ cup pulverized English toffee or Heath Bars
1 cup heavy cream
2 tablespoons confectioners’ sugar
Shaved chocolate, for garnish

1. Line a 9-inch pie plate with the graham cracker crust. Bake according to the directions in the recipe. In a small bowl, combine the granulated sugar, cornstarch, and salt.
2. Bring the milk to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium, stir in the chocolate, and let melt. Whisk in the sugar mixture and cook over medium heat, stirring constantly with a wooden spoon, until it starts to thicken.
3. Remove from the heat. So the yolks don’t curdle, add a spoonful of the hot melted chocolate mixture to them and whisk, then another spoonful and whisk. Then pour all the yolks into the pan and whisk furiously. Return to the heat and stir for 30 to 60 seconds, until the mixture thickens. Remove from the heat and continue stirring for a minute to dissipate the heat.
4. Stir in the vanilla and butter. Cover with waxed paper and cool to room temperature.
5. When the filling has cooled, cover the bottom of the cooled pie shell with the pulverized toffee, add the filling, and chill for at least 1 hour.
6. Just before serving, whip the heavy cream, ¼ teaspoon vanilla, and confectioners’ sugar to soft peaks. Cover the pie with the cream, sprinkle the shaved chocolate atop, and serve.

Creamy fingerling potato salad

This potato salad reminds me of my mom's German potato salad, just minus the bacon and bacon grease. I have always been a fan of vinegar potato salad as opposed to mayonnaise based so I loved this recipe. The other weekend, I made this for a large group. I cooked the potatoes and made the dressing ahead and then mixed it together right before serving.

Ingredients 

• 1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
• 1/2 pound yukon gold potatoes (about 1 large), peeled, quartered lengthwise, and cut into 1/2-inch slices
• Kosher salt
• 2 1/2 tablespoons white wine vinegar, divided
• 1 tablespoon whole grain mustard
• 1 tablespoon pickle relish
• 1 tablespoon sugar, plus more as desired
• 2 small shallots, one minced (about 1/4 cup), one thinly sliced (about 1/4 cup)
• 1/4 cup extra-virgin olive oil, divided
• 1 tablespoon capers, rinsed, drained, and roughly chopped
• 2 stalks celery, finely diced
• 1/4 cup roughly chopped fresh parsley leaves

1. Place potatoes, 1 tablespoon salt, 1 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes, reserving 1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon vinegar and set aside.
2. Combine reserved cooking liquid with remaining 1 tablespoon vinegar, mustard, relish, sugar, and minced shallot in a large bowl. Add 5 to 6 pieces of cooked Yukon gold potato. Mash with a potato masher until smooth. Whisking constantly, add 3 tablespoons olive oil. Fold in capers, celery, sliced shallot, parsley, and potatoes. Season to taste with salt and more sugar if desired. Serve immediately, drizzling with remaining olive oil or refrigerate for up to three days. Allow to come to room temperature before serving.

Source: http://www.seriouseats.com/recipes/2013/02/creamy-fingerling-potato-salad-recipe.html

Ras El Hanout

 I made this spice mixture for the Moroccan lamb meatballs. There are tons of difference recipes for ras el haout, but I just ended up having the majority of the spices for this one. The recipe also recommends ground mace and anise seeds, but we didn't have any.

Ingredients

• 2 teaspoons ground ginger
• 2 teaspoons ground cardamon
• 1 teaspoon cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground nutmeg
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cloves

Source: http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm

Moroccan Lamb Meatball Tagine

This recipe is amazing, and the leftovers taste just as good. I ended up cooking everything on the stove in a sauce pan and then transferring to a dutch oven for the oven part. I also made my own mixture of ras el hanout. We ate this dish with few slices of sour dough bread.















INGREDIENTS

• 1/2 cup fresh breadcrumbs
• 1/4 cup milk
• 1/2 egg (beat and use half)
• 1 shallot, finely minced, and 4 shallots, sliced (I used 2 shallots that were on the larger side)
• 1 tablespoon chiffonade fresh mint, plus 10 leaves, roughly chopped
• 2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped
• 3 teaspoons ras el hanout, divided
• 1/4 teaspoon cayenne
• Sea salt
• Freshly cracked black pepper
• 1 pound ground lamb
• 2 tablespoons flour
• 2 tablespoons olive oil, divided
• 2 cloves garlic, chopped
• 1 carrot, peeled and thinly sliced on an angle
• 1 tablespoons tomato paste
• 1 can cherry tomatoes, drained
• 1 1/2 cups broth (recipe called for beef but I used chicken)
• 2 tablespoons golden raisins

Preheat the oven to 350 degrees F.  In a large bowl, stir together the breadcrumbs and milk until the milk is absorbed into the bread.  Add the egg.  Add 1 shallot, finely minced, 1 tablespoon mint, 2 tablespoons cilantro, 1 1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper.  Stir together until combined.  Add the lamb, and gently toss together until evenly mixed.  Divide the mixture into 8 meatballs.  Place the meatballs on a plate with the flour, and dust on all sides.  Reserve the excess flour.

In a sautepan, heat 1 tablespoon olive oil over medium to medium-high heat until the oil ripples.  Add the floured meatballs into the hot oil and brown on all sides.  Set the meatballs aside, and lower the heat.  Add the shallots, season with salt and pepper, and sauté on medium-low for 10 minutes, stirring frequently.  Add the garlic and carrot, and stir in the hot pan until you smell the garlic.  Add the reserved flour, and toss to coat the vegetables in the flour.  Add the tomato paste, the drained cherry tomatoes, the beef broth, the remaining 1 1/2 teaspoons of ras el hanout, and the raisins.  Stir to combine.  Bring the liquid to a boil.

Add the meatballs back into the stew, and top with the remaining mint, cilantro, and olive oil.  Place a lid on the pot, and bake in the oven for 30 minutes.  After half an hour, place the pot over medium heat, and blip away uncovered until the sauce is very thick, 2 to 5 minutes.  Serve with couscous tossed in Meyer lemon olive oil, or just serve with baguette.

Source: http://www.frenchrevolutionfood.com/2012/03/french-in-a-flash-fun-and-fiery-moroccan-lamb-meatball-tagine/

Cod with Peas, Pancetta, and Wilted Lettuce

 This dish is super simple. I don't normally like peas but with the addition of pancetta, lettuce, and creme fraiche, they really completed the dish.















INGREDIENTS

• 2 tablespoons olive oil
• 4 6-ounce fillets of cod
• Salt and pepper
• 4 ounces diced pancetta
• 4 cups thawed frozen peas
• 1 head of baby gem lettuce, sliced
• 2 tablespoons of chopped flat leaf parsley, plus extra for garnish
• 4 tablespoons crème fraîche

DIRECTIONS

In a large nonstick skillet, heat the olive oil over high heat.  Season the cod with salt and pepper.  When the oil shimmers, place the cod presentation-side-down in the hot skillet.  Sear for 4 to 5 minutes, until the fish takes on a nice golden crust.  Then turn over, and finish cooking for 1 minute.  Take the skillet off the heat, and remove the cod to a plate.  Set aside.

Add the pancetta to the same skillet, and return to medium-high heat.  Brown the pancetta until it starts to become crisp—2 to 3 minutes.  Add in the peas and warm through, stirring often.  Add 2 tablespoon of water, the lettuce, the parsley, and the crème fraîche.  Stir over the heat until the crème fraîche has melted and the lettuce is just beginning to wilt.  Season with salt and pepper.
To plate, make a bed of the peas.  Top with the cod.  Garnish with parsley.  I recommend good crusty bread on the side.

Source: http://www.frenchrevolutionfood.com/2012/08/crispy-seared-cod-with-peas-pancetta-and-wilted-lettuce/

Fish with Green Rice And Cucumbers In Creme Fraiche

 

 

 This recipe has a lot of ingredients and prep, but it was totally all worth it. The herbs, cucumbers, and creme fraiche all make it taste fresh and flavorful.

 

 

 

 

 

 

 

 

 

 

Ingredients

• 6 red snapper fillets, 5 to 6 oz  each OR tilapia or similar firm fish
• 1 lemon, zested
• 1 tbsp thyme leaves
• 2 tbsp sliced flat-leaf parsley
• 3 or 4 Persian cucumbers or 2 normal cucumbers
• 1/2 tsp  cumin seeds (I got lazy and just used ground cumin)
• 3/4 cup creme fraiche OR sour cream OR yogurt
• 1/2 tsp minced garlic
• 2 tbsp finely diced shallot
• 1 1/2 tbsp  lemon zest
• 1/2 tsp lemon juice PLUS a pinch of salt
• Healthy pinch cayenne pepper
• 2 tbsp  sliced mint leaves
• 2 tbsp  extra-virgin olive oil
• Green rice (recipe to follow)
• 1 bunch watercress, cleaned, tough stems removed
• Drizzle extra-virgin olive oil
• 6 sprigs cilantro
• Kosher salt and freshly ground black pepper

  For the Green Rice

• 1 cup chicken stock
• 1/2 cup packed flat-leaf parsley leaves
• 1/4 cup packed mint leaves
• 2 tbsp  minced chives
• 1/4 cup packed cilantro leaves
• 2 tsp fennel seeds
• 1/4 cup plus 1 tbsp extra-virgin olive oil
• 3/4 cup finely diced fennel
• 1/4 cup finely diced red onion
• 1 chili
• 1 1/2 cups  basmati rice
• 1 tbsp unsalted butter (I forgot the butter, and it still tasted great)
• Kosher salt and freshly ground black pepper

Directions

Note: You can make the green rice ahead and rewarm it in the oven. For the cucumbers in creme fraiche, you can mix the creme fraiche with all the seasonings except the mint ahead of time. Just before serving, salt the cucumbers and toss them with the creme fraiche mixture and mint.
Season the fish with lemon zest, thyme and parsley. Cover and refrigerate for at least 4 hours.
Take the fish out of the refrigerator 15 minutes before cooking to bring to room temperature.
Cut a small piece of cucumber, taste it and decide if it needs to be peeled and seeded. Cut the cucumbers into thin crosswise slices, on the diagonal. Toss the cucumbers with 1 tsp (5 mL) salt, and let sit 10 minutes.

Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly. Use a mortar and pestle to crush them coarsely.
Drain the cucumbers for a few minutes, and then pat them dry with paper towels. Toss the cucumbers in a bowl with the creme fraiche, garlic, shallot, lemon zest and salted juice, cumin, cayenne, and a pinch of pepper. Taste for balance and seasoning. Gently stir in the mint.

Heat a large saute pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crispy. Turn the fish over, lower the heat to medium-low and cook a couple more minutes, until the snapper is just cooked through.

Transfer the hot rice to a large warm platter. Spoon two-thirds of the cucumber over the rice, and scatter the watercress over both. Arrange the fish on top, and season with lots of lemon juice and a drizzle of super-good olive oil. Spoon the remaining cucumbers over the fish, and garnish with the cilantro sprigs.

For the Green Rice

Bring the chicken stock and 1 1/4 cup water to a boil in a medium pot and then turn off the heat. Place the parsley, mint, chives and cilantro in a blender. Add 1 cup of the hot liquid, and puree on high speed for almost 2 minutes, until you have a very smooth, very green broth.
Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light golden brown. Pound them with a mortar and pestle.

Heat the chicken stock pot and heat it over high heat for 2 minutes. Add the olive oil, diced fennel and onion, toasted fennel seeds, chili, and 1/2 tsp salt. Cook over medium-high heat for about 5 minutes, stirring often, until the onion and fennel are translucent. Add the rice, 1 tsp salt and a pinch of pepper. Stir well to coat the rice with the oil and vegetables.

Add the herb broth and 1/2 tsp salt. Bring to a boil, and reduce the heat to a low simmer. Add the butter, cover and cook the rice 15 to 20 minutes, until tender. Turn off the heat and leave the rice covered for 5 minutes. Fluff the rice with a fork and taste for seasoning.

Source: http://go-at-home.com/recipeDetail.asp?RecipeID=832