Clam Chowder

Clam Chowder

8 servings

1/4 pound bacon, chopped

2 cups finely chopped onion

2 cups raw potatoes, cut into bite size pieces

2 carrots, shredded

2 cups water

5 6-ounce cans minced clams

4 cups milk

1 cup cream

2 tablespoons butter

3/4 cup flour

1 teaspoon salt

1 teaspoon thyme

freshly ground pepper to taste

Saute bacon and onion.  Add potatoes, thyme and water.  Cook about 15 minutes or until potatoes are almost tender.  Add flour, remaining ingredients and simmer about 15 to 20 minutes.

Reheat slowly.

Chicken Tortilla Soup

Chicken Tortilla Soup

4 servings

2 cups chopped or shredded chicken

2 quarts chicken stock

1 small red onion, finely chopped

2 jalapenos, thinly sliced (seeded if you want less heat)

2 large tomatoes, diced

1 cup corn kernels, fresh if available

Tortilla chips

1 cup cilantro leaves, chopped

1 ripe avocado, roughly chopped

1 lime, cut into wedges

Place the first six ingredients in a pot and simmer for 20 minutes. 

To serve:  Place a small handful of tortilla chips in a soup bowl, add soup and garnish with cilantro and avocado, squeeze lime over the top and enjoy.

Pecan Cookies

Pecan Cookies

Makes approximately 4 dozen small cookies

1/2 cup butter, room temperature

1/2 cup sugar

1 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup regular oatmeal
2 cups chopped pecans

Optional (use one or more of the following if you like, cutting the amount of chips in half if you use both):
2 teaspoons freshly grated orange zest
12 ounces chocolate chips
12 ounces butterscotch chips

Preheat oven to 350 degrees Fahrenheit.  Using a mixer, beat the butter until it is light and fluffly.  Add the sugars, salt and vanilla, mix well.  Stir in the eggs.  Sift the flour, baking soda, cinnamon, nutmeg, and cloves and gradually add to the mixture, stirring to incorporate with the moist ingredients.  Stir in the oatmeal, pecans, and any of the optional ingredients you are using.

Drop the dough by the spoonful onto a baking sheet and bake for 8 to 9 minutes.  Allow them to cool and firm up on the pan for a couple minutes before transferring them to a baking rack to cool.  Store in airtight container.  They will stay fresh on the shelf for a few days or in the freezer for a few weeks.

Pumpkin Brioche

Pumpkin Brioche

(adapted from Susan Spicer's "Crescent City Cooking" cookbook)

1 envelope active dry yeast

1 teaspoon honey, plus 2 tablespoons honey

1 cup pumpkin puree

5 eggs, plus 1 beaten egg

1/4 cup whole milk

3 1/2 cups flour

1 teaspoon salt

1/2 pound (2 sticks) cold butter, cut into small pieces

In a small bowl, dissolve the yeast and 1 teaspoon honey in 2 tablespoons warm water.  Place the pumpkin puree in the bowl of a mixer.  Using the paddle attachment, beat 1 minute at medium speed, then add the 5 eggs, milk, and yeast mixture and beat for 1 minute.  Add the flour, the remaining 2 tablespoons honey, and salt and mix for about 5 minutes at medium speed.  Let the mixture rest for 10 minutes, then beat in the cold butter, a third at a time.  Remove the bowl, cover it lightly with plastic wrap, and allow the dough to rise at room temperature until doubled in size. 

Close your hands into fists and gently punch down the dough to release air pockets and reduce its size.  Cover the dough and place it in the refrigerator to rise overnight, or at least 6 hours.

Remove the dough from the refrigerator and scoop it into a buttered 6-cup brioche mold, two 9 x 5-inch loaf pans, or individual molds (such as buttered muffin tins).  Allow the dough to rise at room temperature until doubled.

Meanwhile, preheat the oven to 400 degrees F.  Brush the surface of the dough with the beaten egg and prick it in several places with a toothpick.  Bake for 10 minutes, then lower the temperature to 325 degrees F.  and continue baking until golden brown, about 20 more minutes for a large mold, or about 10 minutes for individual rolls.  Cool for 10 minutes in the molds, then invert and cool completely on a wire rack.