My friend, Chris, accuses me of going into hibernation every year from the Autumn equinox until Spring. I’d protest these accusations, if they weren’t spot on. I’m a Nester by nature and, when the weather chills and the days shorten, my inclination is early evening PJ’s, a fire in the fireplace, sleeping kitties on my lap, a blanket and a tummy-warming bowl of satisfying soup for dinner. This chowder, my first soup of the season, is the precise tool for the job. See you again in March!
You can replace the canned salmon with fresh cooked salmon if you prefer.
3 strips bacon, chopped
½ onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 garlic clove, minced
4 cups chicken broth
1 potato, peeled and diced
¾ teaspoon dried dill weed
2 cups frozen corn
2 cups whole milk (or cream)
1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
1 teaspoon (or to taste) hot sauce, such as Tapatio
¾ teaspoon salt
¼ teaspoon pepper
Cook bacon in large saucepan until crisp. Remove bacon and reserve. Add onion, celery, and bell pepper to bacon fat in pan and sauté until softened. Add garlic and sauté for 30 seconds. Add chicken broth, potato and dill weed, bring to boil, reduce heat and simmer for 40 minutes until vegetables are tender.
Stir in corn, milk, and salmon. Simmer for 10 minutes until heated through. Season with hot sauce, salt and pepper. Sprinkle with reserved bacon.
You’d have to live under a rock (or a one-blink town in the Southwest) not to know its Pumpkin Spice Latte time again. Even I, who spend most days under said rock, know its #PSL season. I’m not a Starbucks fan; I have my reasons, but I AM a fan of pumpkin and spice. So, I’m jumping on the pumpkin spice bandwagon with these autumnal pancakes.
If you don’t have time to make the apples, these pancakes are just as good smothered with honey butter. You can substitute 1 ½ teaspoons of pumpkin pie spice for the various spices.
2 apples, peeled and thinly sliced
½ cup water
¼ cup sugar
2 Tablespoons unsalted butter
¼ teaspoon Cinnamon
1 ¼ cup milk
1 tablespoon white vinegar
1 ½ cups cake flour
1 Tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
⅛ teaspoon allspice
1 cup pumpkin puree
1 egg, beaten
2 Tablespoons brown sugar
2 Tablespoons unsalted butter, melted
½ teaspoon vanilla
APPLES: In a pan, melt butter, sugar, and cinnamon in water. Add apple slices and cook for 5 minutes covered until softened. Remove lid and continued cooking until sauce is reduced by half. Sauce should be the consistency of watered-down maple syrup. Remove from heat, cover again and set aside.
PANCAKES: In a measuring cup, add vinegar to milk and set aside (This makes a faux buttermilk). In a medium bowl, combine cake flour, baking powder, cinnamon, ginger, nutmeg, salt and allspice. Set aside.
In a small bowl, combine pumpkin puree, egg, brown sugar, melted butter, vanilla, and milk mixture. Pour the wet ingredients over the dry ingredients and gently whisk them together. Don’t over-mix.
Use a 1/3 cup to pour batter onto a griddle over medium-low heat. Cook until each pancake is spotted with bubbles and edges appear dry. Flip over and continue cooking until bottom is lightly brown.
I didn’t buy an Inn. If you Google a town’s name and the only images that pop up are of the town’s one and only attraction, beware. Either the town is unapologetically un-photogenic or it doesn’t exist. In this case, it was the later. Mind you, the locationexists – I stayed there, but there’s no town – just a short stretch of houses lining a country road. I’m looking for a small-town rural Inn, not no-town rural.
I’m content with the outcome. This trip helped me clarify what I don’t want, I’ve also lost my Inn-assessing virginity, and I enjoyed a short mini-vacation in the beautiful southwest.
During this short trip, I stayed at two separate B&Bs and both places managed to serve a version of green chile egg casserole…the ubiquitous Southwest breakfast of champions. There’s a lot of recipes already out there – all very similar. This is my version using Hatch green chilies:
I cook my puff a little longer ensuring a crisp crust along the sides and bottom.
3 Tablespoons butter, melted
⅓ cup flour
½ teaspoon baking powder
½ teaspoon salt
Pinch of white pepper
4 oz. can Hatch green chilies (I used the “Hot” version, but they also have a “Mild” version for those who don’t like spice)
1 cup full-fat cottage cheese
4 cups Jack/Colby cheese (grate yourself, do not use pre-shredded)
Salsa, sour cream, or guacamole (optional)
Preheat oven to 350 degrees F. Lightly brush the inside of four large ramekins with some of the butter and set the ramekins on a sheet pan.
In a small bowl, combine flour baking powder, salt and white pepper.
In a larger bowl, beat the eggs well; add green chilies and juice, cottage cheese, and remaining butter. Stir well to combine. Add flour mixture and gently stir until flour is incorporated. Fold in most of the cheese, leaving a bit to sprinkle on top.
Pour mixture equally in ramekins and sprinkle with remaining cheese. Bake for about 40 minutes until well puffed and browned. Don’t be alarmed if the big, beautiful, highly-domed puff collapses slightly once removed from the oven. Serve with salsa, sour cream, or guacamole.
Inspired by one of my favorite recipes for Ginger Crunch Slices, these rich bars combine buttery shortbread, spicy ginger-cardamom caramel, creamy bittersweet ganache and sweet-salty hazelnut “croquant.”
I planned on giving them to the new neighbors across the street, but after eating two, decided to keep this batch all for myself.
More like an exotic candy than a cookie, the combination of butter, heady spices, bittersweet chocolate and hazelnuts create quite a flavor bomb.
¾ cup unsalted butter
¼ cup sugar
½ teaspoon vanilla
1 ½ cups flour
¼ teaspoon salt
7 Tablespoon butter
4 teaspoons ginger
1 teaspoons cardamom
½ teaspoon salt
¾ cup powdered sugar
2 Tablespoons corn syrup
6 Tablespoons sugar
1 1/2 Tablespoons water
1/2 cup hazelnuts, toasted
4.5 oz. bittersweet chocolate
½ cup heavy whipping cream
1 Tablespoon unsalted butter
Preheat oven to 350 degrees F. Line a 9 inch square pan with aluminum foil and butter the foil.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour and salt and beat until the batter just starts to clump together. Press into the bottom of the prepared pan, lightly prick the shortbread with the tines of a fork, and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the caramel.
In a 1-quart saucepan over medium heat, combine caramel ingredients, bring to boil and pour over shortbread. Cool.
While caramel is cooling, heat sugar and water in a small nonstick skillet over high heat, swirling, until sugar dissolves. Reduce to a simmer, and cook, swirling occasionally, until amber, about 4 minutes. Add hazelnuts and stir for 30 seconds to coat.
Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately spread nuts on sheet and sprinkle with salt. Let cool. Coarsely chop.
Once caramel is cool, place bittersweet chocolate, heavy whipping cream and butter in a small saucepan over medium-low heat and whisk until completely melted and combined. Pour over caramel and smooth. Sprinkle with hazelnut croquant. Let set for an hour or two, or refrigerate until set. Remove from pan using foil, cut into 16 fingers.
I’m heading to the Southwest next week to look at a potential Inn to purchase. A small adventure contained within a frighteningly large adventure. I haven’t shared much about possibly becoming an Innkeeper, partially because musing on it for hours gives me heartburn and insomnia but also because others’ unhelpful comments and opinions usually make me want to strangle them.
My sister offered to accompany me, but I declined. This is a trip I need to take on my own; a humongous life-changing decision I need to make on my own. To get me in the Southwest spirit for next week’s trip, I baked these vegetarian enchiladas in a creamy pasilla chili sauce.
2 teaspoons dried Mexican oregano or oregano, crushed
5 pasilla chilies, roasted, skinned, seeded and roughly chopped
1 ½ heavy cream
12 corn tortillas
1 – 2 cups shredded Oaxaca cheese (or mozzarella)
Heat oil in a large skillet over medium high heat. Add ½ chopped onion and sauté until the onion softens and is translucent. Add ½ minced garlic and sauté for 30 seconds. Add mushrooms and sauté until all liquid from the mushrooms has evaporated. Add corn and sauté until corn and mushrooms are beginning to brown and no liquid remains. Transfer to a bowl and cool completely.
Stir ricotta and oregano into mushroom mixture. Season to taste with salt and pepper. Set aside.
Heat oil in a medium skillet over medium high heat. Add remaining ½ chopped onion and sauté until the onion softens and is translucent. Add remaining ½ minced garlic and sauté for 30 seconds. Add the pasilla chilies and heavy cream, bring to a boil, reduce heat to simmer, and simmer for about 5 minutes to thicken slightly. Remove from heat and cool.
Purée chile sauce mixture in a blender until smooth. If sauce is too thick, thin with a bit of water. Season with salt and pepper.
Preheat oven 350 degrees. Spread a thin layer of sauce over bottom of a 9×12” baking dish. In a small, dry skillet over medium heat, heat a tortilla until it’s pliable about 20-30 seconds. Fill with about 3 Tablespoons of the filling and roll up. Place in baking dish, seam side down. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle with the cheese. Bake until sauce is bubbling and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving.