Monday, January 14, 2008

New England Clam Chowder


CATEGORY: Soups
SOURCE: Food Network -- Chef Dave Leiberman (recipe altered)
1 med onion, finely diced
2 celery stalk cut lengthwise and then chopped
3 tblsp all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
3/4 cup heavy cream
3 bay leaves
1 lb Idaho potatoes, cut into 1/2- inch cubes
  • Heat the butter in a large pot over medium-high heat.
  • Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly.
  • Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine.
  • Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
  • Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
Pan Toasted Croutons:
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tbls fresh chopped flat-leaf parsley

For the Pan Toasted Croutons: Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.

Sunday, January 13, 2008

Steak w/Blue Cheese


CATEGORY: Steak
SOURCE: Epicurious.com


1 1/2 tablespoons olive oil
3 teaspoons minced fresh parsley
divided2 garlic cloves
minced 6 1-inch-thick beef tenderloin steaks (about 6 ounces each)
2 ounces cream cheese room temperature
1/4 cup finely crumbled blue cheese (about 1 ounce)
2 tablespoons finely chopped seeded red or green jalapeño chiles
1 shallot, finely chopped
3/4 teaspoon white wine vinegar

Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.
Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.