THE BEST CLAM CHOWDER

THE BEST CLAM CHOWDER

3/4 c. butter melted

1 c. flour

1 c. celery finely diced

1 c. onions finely diced

1 c. leeks finely diced

3-4 cups red potatoes diced

3/4 c. clams 

3/4 Tbsp. fresh ground pepper

1 1/2 Tbsp. salt

3/4 Tbsp. whole thyme

6 bay leaves

4 shakes Tabasco sauce

3 c. chicken broth

3/4 c. clam juice

2 quarts half & half

Combine melted butter and flour in a glass baking dish, bake at 325 for 25-30 minutes or until golden brown and crumbly. In a large skillet, soften celery, onion, and leeks in a little butter until soft and slightly transparent. Remove from heat and place in a large pot with remaining ingredients EXCEPT half & half and butter-flour mixture. Bring to a boil, reduce heat and simmer for about 10 minutes until potatoes are cooked through and no longer crunchy.  Stir butter-flour mixture into chowder until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. It should be creamy and smooth. Add salt & pepper for extra flavor.

TRISH CORNIA'S MICROWAVE CARAMELS

1/2 cup butter
1 cup white sugar
1 cup brown sugar
1 cup karo syrup
1 cup sweetened condensed milk
1/2 teaspoon salt

Mix all ingredients in a glass bowl.  Cook in the microwave for 9 minutes stirring every 90 seconds (6 1 minute 30 second intervals).  Pour into a greased glass pie plate or casserole dish.  Cool in fridge, cut into squares and wrap with wax paper.

INSTANT POT ZUPPA TOSCANA SOUP

1 lb hot italian sausage
3 medium russet potatoes (or, 5 small idaho gold potatoes), unpeeled
1 small onion
4 strips of thick sliced bacon, diced
4 cloves garlic
2 cups of kale (veins removed and sliced thin like ribbons)
5 C. chicken broth
1 C. heavy cream (or, half and half for a lighter version)
salt, pepper to taste

Add sausage to the Instant Pot to brown using the saute feature. Use your spatula to crumble it as you saute, slowly breaking it apart as it cooks.

Once the sausage has browned, add the bacon, garlic and onion and saute for 2-3 minutes or until soft.

Turn the Saute function OFF, and drain the extra grease, keeping the sausage, bacon, garlic and onions in the pot.

Add the chicken broth and unpeeled potatoes to the pot with the existing sausage & bacon.

Place the lid on the Instant Pot, close the valve (seal), and set the timer to manual, for 4 minutes.

The pot will take some time to come to pressure - once at pressure, it will count "down" from 4 minutes.

Once the pot beeps (finished), allow the pressure to release naturally for 10 minutes, then do a quick release.

Add the kale, stir in and let it sit a few minutes until it wilts in the pot.

Stir in the heavy cream/half and half and season with salt/pepper - to taste.

ONIONS RINGS

Onion Rings

2/3 C Milk
1/2 C flour
3/4 tsp baking powder 
1/2 tsp salt 

Milk together until smooth with wire whip. Dip onions and deep fry in oil 

BANANA SOUR CREAM BREAD

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.Bake for 1 hour, until a toothpick inserted in center comes out clean.

Via All Recipes

STEAMED BABY BOK CHOY

Baby Bok Choy
4 teaspoons soy sauce
Zest & juice of one lime
Scallions

Take baby bok choy & slice in half long ways. Steam until tender. Meanwhile, mix 4 teaspoons soy sauce, zest & juice of one lime, and some sliced scallions.  I put the steamed bok choy on a platter & drizzled with the sauce. 

SAUSAGE AND TORTELLINI SOUP

2 tablespoons EVOO
1 pound bulk sweet Italian sausage
2 large onions, chopped
3 celery ribs with green leafy tops, finely chopped
4 large garlic cloves, chopped
1 small fennel bulb, cored and chopped, a handful of the green fronds reserved
2 large pinches of red pepper flakes
Salt and black pepper
1 28-ounce can diced tomatoes
2 quarts chicken stock
2 9-ounce packages fresh tortellini (cheese, spinach, or mushroom)
1 1/2 cups fresh basil, about 25 leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
Grated Parmigiano-Reggiano cheese, for passing at the table

Preheat a large soup pot over medium-high heat with 2 tablespoons of the EVOO.  Add the sausage to the hot pot and break it up with a wooden spoon into little pieces as it cooks, 2 to 4 minutes.  Add the onions, celery, garlic, chopped fennel, red pepper flakes, and a little salt and pepper.  Cook, stirring frequently, for 5 minutes.  Add the tomatoes and continue to cook for a minute, then add the chicken stock.  Put a lid on the pot to bring the soup up to a simmer and cook for 10 minutes.  Uncover the pot, add the tortellini, and cook for 5 minutes.  Once the pasta is cooked through, add the basil and parsley, then taste and re-season with a little more salt and pepper if you think it needs it.  Chip up the reserved fennel fronds, stir them in, and serve.  Pass the cheese at the table.