CORN CHOWDER

I hope you enjoy this recipe.  Remember that chowders are considerably thicker than soups, so be careful when adding liquid at the end.  I love to make chowders because you can experiment with different levels of flavor---since this one is corn---that should be the predominant tone.  Revisit the clam chowder recipe that I posted in September for another family favorite.  Enjoy!

Ingredients:

2 T. olive oil

2 T. butter or margarine

1 onion, chopped

2 potatoes, peeled and cubed

1 cup chicken broth

1 cup water

1 cup milk

2 cans cream-style corn (or frozen)

1 can whole kernel corn (or frozen)  Substitute more cream-style corn if you don’t want to use any whole kernel in this recipe.

Kosher salt to taste

Black pepper to taste

3 pieces of cooked bacon, crumbled

Intructions:

*Saute onion in olive oil and butter. Set aside.

* Place potatoes, broth and water into a saucepan.  Cover and simmer 15 to 20 minutes or until potatoes are almost tender. Add more water or broth if desired to cook the potatoes.

* Stir in onions, milk, corn, salt and pepper to taste; continue to cook, stirring frequently, until heated through.  Add more milk or corn if desired. Taste and alter ingredients accordingly.

*Sprinkle with crumbled bacon to serve.

CREME BRULEE'

This recipe is not very hard but will impress your holiday guests.  It is also very delicious and you can make it ahead of time if you are having a party.  Decorate with fresh berries and a small dollop of homemade whipped cream.  YUM!

Ingredients:

2 cups heavy cream

1/3 cup white sugar

5 egg yolks

1 T. vanilla

Free-flowing brown sugar (or regular brown sugar is fine).

Instructions:

*Scald cream (bring it just to a boil).

* Add sugar and stir to dissolve.

*In a medium bowl , beat egg yolks.

* Whisk a small amount of the cream mixture into the eggs to gradually warm them up.  Keep adding small amounts of the hot liquid until the two mixtures are about the same temperature.  *Pour the warmed egg mixture  into the pan containing the remaining cream mixture. Slowly stir over medium heat  for about 8-10 minutes.

* Add vanilla.

* Pour mixture into 6-8 ramekins- which have been placed in a bain-marie.  This is basically a water bath which consists of placing a container (in this case your ramekins of crème brulee) in a larger shallow (1 inch is deep enough) rectangular baking dish (metal or pyrex) of hot water.   This ensures an even and more gentle cooking of the crème brulee.

*Bake at 325 degrees for 30 minutes or until crème brulee is set—it will still jiggle a bit. 

*Remove from oven, cool, cover and refrigerate for up to 12 hours.

*Before serving, sprinkle the entire surface of each crème brulee with free flowing brown sugar (such as natural brown sugar or turbinado sugar) and then place them in a hot oven until the sugar begins to melt and turn golden.  Be careful—because the sugar can burn fast!  You may also of course use a  crème brulee torch.

*Serve with fresh berries and a small dollop of homemade whipped cream.

**If you don’t have any ramekins, you may make one large crème brulee instead of the individual servings by pouring the custard into a round or square pyrex baking dish.

MEATLOAF

                             

Here is a meatloaf recipe that you are sure to enjoy.  Serve it with mashed potatoes and your favorite green vegetable (or even fried green tomatoes).

Ingredients:

1 and ½ pounds (approximately .75 kg.) lean ground beef

1 medium onion, chopped

1 cup panko bread crumbs

1 extra large egg

1 cup Hunt’s tomato sauce

¼ t. kosher salt

¼ t. black pepper

2 T. teriyaki sauce

Instructions:

*Place all ingredients in a mixing bowl and  combine thoroughly.  I scrub my hands well (you have to scrub under your nails with a brush) and then I mix it by hand.

*Spray a loaf- shaped or square pyrex baking dish with PAM and place your shaped meatloaf in it.

*Shape the meatloaf any way you wish.  Traditionally a loaf shape is good but just be careful not to make it too thick—or you won’t have an even cooking result.

You may also just pat the meat mixture evenly into your dish  and cut it into squares when done.

*Make the sauce and place it over the top surface of the meatloaf (it’s ok if it drizzles down the sides).

*Bake at 350 degrees for one hour or until completely cooked throughout  (there should not be any pinkness).

Sauce:  (make more sauce for your meatloaf if you prefer

2 heaping T. brown sugar

2 T. yellow mustard

½ cup tomato sauce (or ketchup works well)