Farmhouse Chicken Chowder

Michael recently traveled to Idaho for steelhead fishing. When he's away, the kids know to expect lots of pasta and other high carb dishes. We discovered this soup last year during one of his trips, and it has become a staple of the "when Daddy is away" menu. 

The silky mouthfeel of this creamy soup is a main selling point for me, and the bacon and onion garnishes are a tasty addition. 

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Farmhouse Chicken Chowder

Adapted slightly from Cook's Country: https://www.cookscountry.com/recipes/6436-farmhouse-chicken-chowder

6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts sliced thin
2 carrots, peeled and sliced thin
1 celery rib, sliced thin
Salt and pepper
6 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes, scrubbed and cut into 1/2-inch pieces
~3 c rotisserie chicken, cut or shredded into bite-size pieces 
1 cup half-and-half (or 1/2 c cream and 1/2 c milk)
3/4 c frozen corn

Cook the bacon in a dutch oven until crisp. Remove the bacon and put on a plate lined with paper towels. Spoon out all but 1 T bacon fat. Add the scallion whites, carrots, celery, and 1/2 teas salt and cook until softened, 5-7 minutes. Add the flour and stir frequently for a minute or two, until the flour is golden. 

Add broth and potatoes, then bring to a boil. Simmer on medium-low under vegetables are tender, 10-15 minutes. Add chicken, half-and-half, and corn and cook for a couple of minutes until the chicken and corn is heated. Season with salt and pepper, then garnish with scallion greens and bacon at the table. 

Roasted Chicken with Peaches, Basil, and Ginger

I'm always too busy cooking during peach season to post recipes so here's one to help me remember bright summer meals as I wait for the end of winter. 

Use crusty bread to soak up the delicious juice. 

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Chicken with Peaches, Basil, and Ginger

Source: https://cooking.nytimes.com/recipes/1012681-roasted-chicken-thighs-with-peaches-basil-and-ginger

This is about what I make for my family of 6, though the amounts are flexible. 

1 1/2 lbs peaches (firmer fruit is easier to cut but softer peaches will taste just as good)

3 lbs boneless, skinless chicken thighs

6 T extra virgin olive oil

6 T dry sherry or dry vermouth

6 T chopped basil

6 garlic cloves, minced

1 3-inch piece ginger root, peeled and grated

1 1/2 teas salt

1 1/2 teas pepper

Preheat oven to 400F. Halve the peaches and cut them into 1/2 inch slices. 

Toss together all ingredients except for half of the basil on a sheet pan. Roast for 20-25 minutes, until the meat is cooked completely. Sprinkle with the remaining basil. 

Quick Butternut Squash Soup with Apples and Bacon

Michael makes fun of me for eating soups primarily during cool weather and salads in the summer, but I stand by my seasonal eating habits. There's nothing quite like warming up from the inside out. Though this weekend will feel like spring, it's still winter for a couple of months, and this recipe is a quick option for butternut squash soup. 

I love that the technique in this recipe does not require cubing the squash, which takes forever. And, though you might not think bacon goes with allspice, the soup's flavors are delicious. I will sometimes garnish my bowl with toasted walnuts and chives, in addition to the bacon. This is lovely in a bread bowl!

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Quick Butternut Squash Soup with Apples and Bacon

Source: How to Cook Everything Fast by Mark Bittman

8 slices bacon
1 medium butternut squash (1 1/2 pounds)
2 large apples
1 small onion
1 teas allspice
1/4 teas cayenne (1/16 teas for Betsy)
salt and pepper
5 c chicken stock
1 c cream

Prepare the squash: peel it, scoop out and discard the seeds, and cut into pieces that will fit well in a food processor. Bittman's instructions for peeling work well: "Cut the squash in half around the equator, stabilize the flat side on a cutting board, and work downward with a chef's or paring knife to slice the skin from the flesh, turning the piece as you work, then trim off the ends."

Cut the bacon into 1-inch pieces and begin cooking it in a large pot over medium heat. When the bacon is done to your desired crispiness, remove it from the pot and place it on a plate lined with paper towels, leaving the rendered fat in the pot.

While the bacon is cooking, peel, quarter, and core the apples. Then trim, peel, and quarter the onion. Shred the squash, apples, and onion in a food processor using a grating disk.

After the bacon is removed, add the shredded vegetables to the pot and turn the heat up to medium-high. Add the allspice and cayenne, along with a sprinkle of both salt and pepper. Stir and cook for about minute, until the spices are fragrant.

Add the stock and cream. Bring to a boil, reduce the heat so the soup simmers. Cook for 10-15 minutes, until the squash is tender. Turn the heat off and use an immersion blender to puree the soup.

Adjust the seasoning, if necessary, and then serve, garnishing with bacon.

Brookies

Recently both Betsy and I cooked this cookie-brownie combo and it's not surprising that we both liked them. Plenty of chocolate!

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Brookies

Adapted from NYTimes Cooking

Yields a 9X13 pan

Altitude adjustments for around 5000 ft above sea level:

Add 1 tablespoon flour for each cup of flour (I added half a tablespoon in the brownies and one tablespoon in the cookie dough) 

Subtract 1 tablespoon for each cup of either sugar

For the brownie batter:

8 T of unsalted butter, not including what you use to grease the pan

2 large eggs

1 1/2 teas vanilla extract

1/2 c AP flour

3/4 c cocoa powder, Dutch-process or natural

1/4 teas kosher salt (Diamond Crystal)

For the cookie dough:

6 T unsalted butter

1 c packed brown sugar, light or dark (but dark makes a prettier Brookie, I think)

2 large eggs

2 teas vanilla extract

1 1/4 AP flour

2 teas baking powder

3/4 teas kosher salt

1 1/4 c chocolate chips or chopped bar chocolate

3/4 c chopped walnuts or pecans, optional

NYTimes Cooking suggests that this recipe saves on dishes because you mix each batter in the same saucepan but they have you put the brownie batter in a bowl, wash the saucepan out by hand and then mix the cookie dough. This is certainly fine but not a true labor-saver. I, however, used a different saucepan for each batter. I believe I could streamline this next time by mixing the cookie dough first, placing it in the prepared baking pan while making the brownie batter in the same (well scraped) saucepan without washing it (the little bit of lighter dough wouldn't be a problem). This would mean the brownie portion would be more "on top" and would change the appearance of your final product but not the taste. These instructions reflect that choice. If you prefer, just use two saucepans.

Prepare the baking pan by greasing it and lining it with a generous sheet of parchment paper. It will be helpful when removing to have some excess on the ends or sides so you can use the paper as handles.

Preheat the oven to 350F.

Make the cookie batter first. Put the butter and sugar into the saucepan and heat over medium heat until the butter is melted. Lift the pan from the heat and vigorously whisk until the butter and sugar and completely combined. Let sit a few minutes to cool somewhat. You can chop nuts, or measure chocolate chips.

Once somewhat cooler, beat in the eggs by hand one at a time and add the vanilla. Stir in the flour, baking powder and salt. Stir in 3/4 cup of the chocolate chips or chopped chocolate and add the nuts. 

Using a spring-type ice cream scoop, place this dough in clumps in the bottom of the prepared pan. Use a rubber spatula to scrape out the dough as well as you can.  Set aside while you make the brownie batter.

Combine the butter and sugar in the saucepan and heat until the butter has melted. Off heat, vigorously whisk until combined and let rest and cool a bit.

Add the eggs one at a time and then the vanilla.

Stir in the flour, cocoa powder, baking powder and salt, ensuring no streaks of flour remain.

Using the ice cream scoop, place this batter amongst or on top of the cookie dough clumps. Use a small offset spatula to spread into an even layer, marbleizing as you spread. Sprinkle the dough with the remaining half cup of chocolate chips.

Place in oven and bake 20-25 minutes until a toothpick comes out with just a few moist crumbs. Set on a rack and cool completely before attempting to remove from the pan. Cut into bars and serve. 

Bacon Jam

After discovering bacon jam at a charcuterie café a couple of years ago, I was compelled to make it for myself. Having this recipe has been especially convenient during the last couple of  years. 

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Bacon Jam

Source: America's Test Kitchen

Makes about 1 1/4 cups

1 pd regular bacon (not thick-cut), cut crosswise into half-inch wide strips

1 c thinly sliced onion

4 sprigs fresh thyme

2 garlic cloves, smashed and peeled

4 c water

1/3 c cider vinegar, although any variety can be used

1/3 c maple syrup

1/8 cayenne pepper, more or less

In a 12-inch skillet over medium heat, cook the bacon until it is crispy, 15-20 minutes. Remove the bacon and place on a paper towel plate or quarter sheet pan. (I just used a bowl without a paper towel.) Remove most of the fat from the skillet, keeping only a couple of tablespoons for further cooking.

Add the onions, thyme, and garlic to the bacon fat and keep cooking over medium heat until the onion is browned and softened, 5-10 minutes. Add the water, vinegar, syrup and cayenne and stir. Then stir in the reserved bacon and increase the heat to medium high. Stirring occasionally, cook until nearly all the liquid has evaporated. In about 22-30 minutes the mixture will start to noticeably sizzle. 

Take the skillet from the heat and allow to cool for 10-15 minutes. Remove and discard the thyme sprigs. Use a rubber spatula to transfer the mixture from the skillet to a food processor and pulse 15-20 times until the bacon and onions are finely chopped. Serve warm. 

ATK states that this can be kept refrigerated for up to 4 days and reheated carefully in the microwave for a minute. If you want to store it longer, freeze it.

One of my favorite sandwiches is bacon jam on flat bread with arugula and burrata cheese. 

Spaghetti Ice

When our family lived in Europe, we were introduced to Spaghetti Ice, an ice cream dessert which, at the time, was served mainly in German Eis Cafés. It's a relatively simple concoction as far as ingredients go but making them at home requires a less-common gadget--a potato ricer (or a spaetzle press). In the Eis cafe's we visited in Germany, they had electric presses that extruded vanilla ice cream in thin, long spaghetti shapes. (I suppose, but don't know, that an electric pasta maker might work.) Strawberry sauce is the stand in for spaghetti sauce, and grated white chocolate looks like Parmesan. If you happen to have a ball shaped chocolate candy, you can include a "meatball". We often use Ferraro Rocher Hazelnut Chocolates, but current supply chain issues keep us reluctantly flexible.

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Spaghetti Ice

Source: German Eis Cafés 

These instructions are for roughly 4 people, depending on appetites and ages. See this as a guide, not a true recipe.

1-1 1/2 c heavy whipping cream, whipped with some vanilla and a T of granulated sugar 

1 generous pint of strawberries, cleaned and trimmed if fresh, or thawed if frozen

1-2 T sugar

1 bar of white chocolate (preferably real chocolate, rather than imitation, if you can find it

vanilla ice cream, softened a few minutes at room temperature if your freezer runs very cold

Keep the whipped cream in the fridge to keep it as cool as possible.

You may want to place your bowls in the freezer or refrigerator before prep so the ice cream doesn't melt as fast. 

Place strawberries and sugar in a blender or food processor and run until smooth. Don't worry too much about getting it completely smooth since real spaghetti sauce can be chunky. Taste this to be sure it's sweet enough for you and add more sugar, if you'd like.

Grate the white chocolate on a microplane if you have one. Or grate the chocolate on the small wholes of a grater.

We prepare and serve these immediately to each individual, meaning the cook with the job of pressing the ice cream eats later. You could prep them and place bowls back in the freezer and serve all at the same time if that's important.

Place a big spoonful of whipped cream in the bottom of the bowl. Push a couple of scoops of vanilla ice cream through a potato ricer over the whipped cream and allow to mound up like a pile of spaghetti. This often ends up being a two-person job with the stronger person managing the pressing and a helper using a butter knife to cut the strands of ice cream off the bottom of the ricer.

Quickly top with some of the strawberry sauce and a spoonful of the grated white chocolate.  Place a chocolate "meatball" or two on the side and serve.

Sheet Pan Chocolate Chip Pancake

 Here's a way to cook multiple pancakes all at once.

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Sheet Pan Chocolate Chip Pancake 

Adapted from:  New York Times Cooking

Serves 6-10

This can be halved for a smaller crowd. I also like to cook this on two quarter-sheet pans so one can stay warm in the oven if needed. It also helps me deal with the effects of my high altitude.

2-3 T unsalted butter, softened, plus 8 T  cut into half-inch cubes and chilled

1 1/2 c cold buttermilk

1 1/2 c cold milk 

3 c AP flour (I used half whole wheat)

1/4 c granulated sugar

1 T baking powder

1 teas baking soda

3/4 teas salt

3/4 c mini chocolate chips   

Preheat your oven to 450F. Prepare a sheet pan or two quarter-sheet pans by greasing with one tablespoon of the softened butter and lining with parchment paper. Alternatively, so you don't waste a bunch of butter under the paper, spray with cooking spray and then line the pan with parchment paper.

In a large liquid measuring cup, measure the buttermilk and milk and set aside.

Combine the flour, sugar, baking powder and soda, and the salt in a food processor. Drop the cubed butter in and process together until the mixture is coarsely sandy with some pieces the size of small peas. Place in a bowl and pour the milk mixture over . Use a whisk to combine and set aside for 5 minutes. Meanwhile, place the sheet pan into the oven to heat up.

Pull the hot pan from the oven and place 2 T of the softened butter on it. Return to the oven and allow the butter to melt. This won't take long if the pan is quite hot. Once more, pull the pan from the oven and spread the butter all over. You might be able to do this by tipping the pan but I found it easier to use a pastry brush to spread the melted butter everywhere. Carefully pour the batter into the pan; spread out to corners and sprinkle the chocolate chips over all. Set the pan back in the oven and allow to bake for 13-15 minutes until completely a toothpick comes out clean from the center. Place under the broiler for a minute to brown the top. 

Cut into squares or rectangles and serve with maple syrup, if desired. 

Notes:

I like the idea of cooking a number of pancakes at once but this recipe pays cooks back with more dishes than I like (and in the past I had to wash my food processor by hand). So I advise keeping the cold butter whole until you want to mix it into the dry ingredients; then grate in the butter (a flat grater easily fits into the dishwasher) and stir. If you feel you need to, blend the butter in a bit more with your fingertips. Also, if you have a very large liquid measuring vessel you can use that to hold the milks and then add the flour/butter mix. Just be sure this vessel is correct. I inherited a big glass measuring bowl but have found out the hard way that it measures incorrectly.

Other readers of the NY Times suggested topping with nuts and/or berries or other fruit, chopped. Blueberries sounded really nice.