We work on real time here so what you see is what we actually had for dinner last night. That leaves little if any room for error so when I scope out a recipe to make, I have to trust my instincts and experience that it will be a good one. Unfortunately, every once in a while the old instinct fails, at least that's what my opinion is of last night's chowder. The other member of our little family thought it was quite good, but I found it rather fishy if you know what I mean.
It's got good bones though - no pun intended. Bacon, chopped onions, celery and garlic make up some of the flavor base along with sweet potatoes which I thought would go very well with the clams and salmon in a broth made creamy with the addition of creamed corn along with the usual half and half. Sounds alright doesn't it?
If you enjoy a strong fishy flavor in your chowder, then this would be the one for you but personally I think there's several other great chowders on this blog that you may want to give a go before you make this one.
Fortunately dessert made up for any foibles of the main course. First introduced to this exceptional pie by Tom at Tall Clover Farm, we've made it several times in the past because our Meyer Lemon has been prolific to say the least. I had put aside some of the pie base in the freezer (lemon slices macerated in sugar) and this is the last of it. Boo hoo, because last winter's exceptional cold snap really took our citrus crop out of the picture for this year and we'll be lucky if we get a dozen total out of our 4 trees (lemon, grapefruit, tangerine and lime).
As you can see, this version of lemon pie is a double crusted wonder filled with the tart marmalade like flavor of whole meyer lemons with just enough sugar to take the edge off. It has serious lemon flavor so if you're a fan, then this is the one for you. It is without question, one of our favorites.
Salm ‘n’ Clam Chowder (Adapted from Food Network Canada)
1 tablespoon olive oil
3 slices bacon, finely chopped
1 medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1-1/2 cups peeled, cubed sweet potato
1 teaspoon dried thyme
1-1/2 cups low sodium chicken broth
2 teaspoons Old Bay seasoning
1 – 14 ounce can creamed corn
1-1/2 cups chopped uncooked clams plus juice or 2 cans baby clams, undrained
8 ounces boneless skinless salmon fillet, cut into chunks (I used Coho)
1-1/2 cups half and half
1/4 cup all-purpose flour
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper
Heat a large soup pot over medium heat. Add oil and bacon. When bacon starts to crisp, add onions, celery and garlic. Cook until vegetables are softened – about 5 minutes. Add sweet potato and thyme and cook, stirring for 1 minute. Stir in chicken broth and Old Bay seasoning, bring to a simmer and cover pot. Cook for 10 minutes or until potato is cooked. Stir in creamed corn. Whisk together half and half with flour until smooth. Add to soup along with salmon and clams. Cook, stirring often until fish is done and soup thickens – about 5 minutes. Garnish with parsley. Taste for seasoning and add salt and pepper as required. Makes 8 servings. Download Salm 'n' Clam Chowder
Shaker Lemon Pie (Adapted from Saveur)
Note – start the preparation of this pie 24 hours in advance because the lemons have to macerate in sugar for at least that long.
2-1/4 cups all-purpose flour
2 teaspoons confectioners’ sugar
1 teaspoon salt
3 ounces cold butter cut into pieces
4 ounces cold vegetable shortening cut into pieces
6 tablespoons ice cold water or more as needed
Place flour, sugar and salt into a medium sized bowl and whisk together to combine. Using a pastry blender cut in butter and shortening until mixture resembles fine crumbs. Using a fork, mix in water a tablespoon at a time, tossing liquid into flour mixture just until mixture holds together. Remove dough to a board and knead slightly just until it holds together. Divide in two and flatten to discs. Wrap well in plastic wrap and refrigerate for several hours, or overnight.
2 large lemons (I used Meyer lemons)
1-1/2 cups sugar (if using another type of lemon increase sugar to 2 cups)
1/4 teaspoon salt
1/4 cup butter, melted
3 tablespoons all-purpose flour
2 tablespoons Heavy Cream & Sugar for garnish
Wash lemons well using soap, rinse and dry. Grate lemon zest into a bowl, and then slice whole lemons very thin. Remove seeds and discard. Add lemon slices and any accumulated juice to sugar and salt in a medium sized bowl. Cover with plastic wrap and set aside at room temperature for 24 hours.
To make pie preheat oven to 425. Roll one disc of pastry out and place in bottom of 9 inch pie pan. Place in freezer to chill briefly while you make the pie filling. In a large bowl, mix together melted butter and flour. Add eggs and whisk until all ingredients are incorporated and smooth. Stir in macerated lemon/sugar mixture. Fill pie. Roll second disc of pastry out and top filled pie. Fold edges under and crimp. Decorate top as desired, then brush with heavy cream and dust with sugar. Bake pie for 25 minutes or until golden brown, then reduce heat to 350 and bake another 30 minutes. Cool and serve at room temperature. Refrigerate any leftovers. Download Shaker Lemon Pie
A year ago - Bacon and Tomato Risotto