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Corn and Cheddar Chowder

From an old usenet post.

4 bacon slices, cut into 1/4 inch pieces
1 large onion, finely chopped
1 tbs unsalted butter
2 tsp ground cumin
3 tbs all-purpose flour
4 cups chicken broth
1 lg boiling potato, peeled and cut into 1/4-inch dice
1/2 cup heavy cream
10-oz package frozen corn kernals
1/2 lb sharp Cheddar, grated

Cook bacon in 3-quart heavy saucepan over moderate heat, stirring, until
crisp and transfer with a slotted spoon to paper towels to drain.

Add onion and butter to fat in pan and cook, stirring, until onion is
softened. Add cumin and cook, stirring, one minute. Add flour and cook,
stirring, 1 minute. Whisk in broth and bring to a boil, whisking
occaisionally. Add potato and simmer, covered, stirring occaisionally,
until just tender, 8 minutes. Stir in cream and corn and return to a
simmer. Add Cheddar, stirring just until cheese is melted (do not let
boil), and season generously with pepper.

Serve topped with bacon.

(Soup keeps 2 days, covered and chilled).

This is especially good in bread bowls. I make a batch of daily bread and form two round loaves.

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Ginger Bars

From Fine Cooking

These have been a Christmas staple for several years running and are a snap to make.

9 oz (2 cups) flour
1 tsp baking soda
0.25 tsp salt
2.5 tsp ginger
1.25 tsp cinnamon
0.5 tsp cloves
6.5 oz (13 Tbs) unsalted butter, softened
10.5 oz (1.33 cups) sugar
2 oz (2.5 Tbs) molasses
1.5 oz (4.5 tsp) honey
2 eggs
confectioners’ sugar for sprinkling

Preheat oven to 350F, lightly grease a 9×13 cake pan.

Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.

Beat the butter, sugar, molasses, and honey until creamy and well blended, about 4 minutes. Add eggs, one at a time, beat until blended. Add the flour mixture and mix on low until just blended. Scrape the batter into the pan and spread evenly.

Bake until the edges just begin to pull away from the sides of the pan and a toothpick inserted in the center comes out almost clean, 23 to 25 minutes.

Cut into bars, dust lightly with confectioners’ sugar.

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Belgian Waffles

From The Joy of Cooking.

Whisk together in a large bowl:

1.75 c flour (8.5 oz)
1 Tbs baking powder
1 Tbs sugar
.5 tsp salt

Whisk together in another bowl:
3 large eggs, well beaten
12 Tbs butter, melted
1.5 c. milk

Gently whisk wet into dry, DO NOT OVERMIX

Cook in waffle iron until golden brown and delicious.

If the amount of butter gives you palpitations just reading it, the recipe allows for as little as four tablespoons or as many as 16. 16 leaves me with butter running out the back of the waffle iron, but 12 is perfect.

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Spicy Beef Kabobs

From Good Eats

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil

Special equipment: 4 (12-inch) flat metal skewers

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large zip-top bag. Set aside.

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator and allow to marinate for 2 to 4 hours.

Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

I serve this over a bed of rice alongside grilled grape tomatoes, onions, bell peppers, and mushrooms.

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Buffalo Wings

This is from a forum I frequent. I’ve modified the recipe (mostly the amounts) just a bit. This makes a lot, feel free to scale back the recipe.

5 lbs chicken wings (separated at both joints, discard tips) or drummettes only
1/4 cup (11/2 stick) butter, melted
1/2 cup Frank’s Hot Sauce (not the “sauce for wings”)
1/2 tsp lemon juice
1/2 tsp vinegar
salt & pepper

Combine hot sauce, lemon juice, and vinegar and set aside.

Deep fry your wings (a turkey frier is perfect, otherwise you’ll have to fry in batches) at 350 for 10 minutes or until desired crispness is achieved. You can tell they are done on the inside when they float, then just make sure the outside meets your crispness standards.

Remove wings to a paper towel-lined cookie sheet, blot dry. Sprinkle with salt and pepper.

Put the wings in a large lidded bowl or tupperware container. Pour the melted butter over them, put on the lid and shake. Take off the lid and pour the sauce in and shake again.

Serve with Blue Cheese dressing and celery stalks.

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Berry Muffins

Raspberry Muffins

The original recipe calls for blackberries, but raspberries work just as well.

4 oz (1 stick, 1/2 cup) unsalted butter, room temperature
1.25 c sugar (9.5 oz)
2 eggs
10 oz (approx 2 cups) flour
2 tsp baking powder
.5 tsp salt
.5 c milk
2 c fresh or frozen berries (9 oz)
sanding sugar

Preheat oven to 375F

Spray 18 muffin cups with Pam w/ Flour.

In an electric mixer cream butter & sugar until light. Add eggs one at a time, beating well after each addition.

Sift flour, baking powder and salt into small bowl.

Mix dry ingredients into butter mixture alternating with milk. Fold in berries.

Divide batter among prepared cups with a #16 disher. Sprinkle sugar generously over the tops. Bake until tester inserted in centers comes out clean, about 30 minutes.

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Mexican Hot Chocolate

Best. Hot chocolate. Ever.

1/2 cup unsweetened cocoa powder
About 1/4 cup sugar (more as desired after you taste it at the end of cooking)
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/2 cup hot coffee
2½ cups milk
1 cup whipping cream
1/2 cup coffee liqueur such as Kahlua or Starbucks

Cinnamon-stick stirrers, optional
Puffs of whipped cream, optional

In a medium saucepan, combine the cocoa, sugar, cinnamon, nutmeg, allspice and salt. Blend in the hot coffee until smooth. Cook over medium heat, stirring constantly, about 2 minutes. Add milk and cream. Heat but do not boil. Remove from heat and stir in the liquor. Taste and adjust sweetness.

Serve in heatproof mugs with cinnamon sticks and whipped cream garnish.

I make up a double batch of the chocolate/spice mix and store it in the pantry. A half batch makes two generous servings. I use 1/3c mix to half the wet ingredients

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Brown Sugar Muffins

From the book Sleep On It.

From the book:

These muffins are so versatile. Any type of dry ingredient can be mixed into the batter–raisins, dried cranberries, chocolate chips. If fresh fruit is used, do not add it until you are ready to scoop and bake the muffins. Toss 1 cup of the fruit with 1 tablespoon flour, then fold into the mix.

1 c flour
1 c brown sugar
1 c rolled oats
1 tsp baking powder
.5 tsp salt
1 c sour cream (or a combination of sour cream and whole milk to make 1 c)
5 tbs butter, melted
2 eggs

In a medium bowl, mix together the flour, sugar, oats, baking powder, and salt. In a separate bowl, combine the sour cream, butter, and eggs; mix well.

Add the wet ingredients to the dry and stir to blend. Can be refrigerated overnight. (I’ve never done so.)

The next day, preheat the oven to 375F. Spray a 12-cup muffin pan with Pam w/ flour. Bake until a toothpick comes out clean, 20 to 30 minutes. Allow to cool for 10 minutes before removing from the pan.

I can’t believe I’m saying this, since I’m never a “cut back the calories” kinda gal, but I might cut the sugar back a squidge. Especially if adding something sweet like chocolate chips or fruit.

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Daily Bread

round loaf Focaccia

From King Arthur Flour

Mixed in the bread machine and baked in the oven, I use this dough for everything. A large round loaf, crusty rolls, focaccia, etc. The small amount of yeast and long rise really improve the flavor.

1 tsp active dry yeast
1 tsp sugar
1 c warm water
13 oz bread flour (approx 2.5 c)
1.5 tsp kosher salt

Process on the dough cycle of your bread machine, then leave in the pan to rise for 6-8 hours.

Shaping:
You’ll have enough dough to make eight rolls, eight chewy, substantial breadsticks, one italian-style loaf or baguette, one round loaf, or a 12″ focaccia. For focaccia drizzle with olive oil, then sprinkle with a black pepper, kosher salt, and some fresh chopped rosemary.

Preheat the oven to 450F 30-60 minutes before baking. I prefer baking on a stone which requires a longer preheat.

Baking:
Bake the bread for 15 to 20 minutes, misting the inside of the oven with cold water three or four times during the first five to eight minutes of baking. Remove the bread from the oven when it’s golden brown, and cool it on a wire rack or bring it to the table and eat it immediately.

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Pancakes

Pancakes

This recipe is for a double batch which is all I ever make these days. They freeze beautifully and reheat quickly in the toaster oven.

4 eggs
5 oz (10 tbs) unsalted butter
2 c milk
13 oz (approx 2.5c) flour
2 tbs sugar
2 tbs + 2 tsp (1.5 oz) baking powder (aluminum-free)
1.5 tsp salt
Canola oil

Combine the milk & butter, heat in the microwave to melt the butter.

Whisk together dry ingredients.

Beat eggs in a separate bowl, slowly (as not to cook the egg) add the milk & butter mixture.

Stir the wet ingredients into the dry, DO NOT OVER MIX.

Lightly oil a griddle and cook until each side is golden brown. I like dishers for portioning out the batter. #24 or #16 for regular pancakes, #70 for silver dollars.

I use oil rather than butter so the pancakes will have crispy edges.