F.E.A.S.T.: Clam Chowder

Wait a minute, didn't I just post something yesterday? I seem to recall doing something with lots of pumpkin....

Eh, what're you gonna do?

Hello again, dear readers!

In honor of the recent snap of cold weather we had a short time back (when everything decided to get down below freezing before jumping back up to the 70s), I decided that it was the perfect time to try my hand at making some soup. OK, so my roommate requested it, but who's keeping track?

So I made it my mission to make New England style (or close enough) clam chowder, from scratch, as a F.E.A.S.T.! I got everything together, I worked my tail off, and I made a pretty delicious bowl of soup, thank you very much. Then I looked at my budget. And then I looked at the clock.

::sigh::

Yeah. So, not a F.E.A.S.T., or at least, not really. I went over on both time and funds, which are two of the four pillars that hold up this whole wacky concept. So to say that this one is teetering would be an understatement. However! The soup was a success, and I think that with a bit of stretching, we can make this work, even if we have to bend the rules a bit. Regardless, I think this one is worth sharing, so I'm going to do just that!

WHAT I USED!!!
2 small yellow onions, diced ($1.0)
10-12 yellow potatoes, cubed (from a $1.5 bag)
4 cans baby clams, water reserved ($8.0)
32oz veggie stock ($2.0)
1pint heavy cream ($2.0)
1/2 package of bacon!, diced (from a $3.5 package)
a few sprigs of fresh thyme ($2.0)
3-5tbs AP flour (stock)
a few bay leaves (stock)

Final Price: $20

Huh, OK, so now that I've written it out, maybe I didn't go as over on the budget as I'd thought. I must be remembering something else. And it does make a lot of chowder, so I don't feel too bad about being on the borderline.

WHAT I DID!!!
In a large stockpot, cook the bacon over medium heat until almost crispy, then toss in the onions. Throw a bit of salt on top of them for good measure. Give the onions about 5-7min to soften. When the onions are cooked, but before they start to take on too much color, sprinkle on your flour. You want enough to absorb all the bacon drippings and form a roux. This will help to thicken the soup. It's hard to describe, but suffice to say, when it looks like a thin paste with no flour lumps, you should be set.

Once you have your roux, add the veggie stock and stir to combine with all the flour. Once it's smooth, add the water from the clams, the cream, and the potatoes. You can toss the bay leaves (which will have to come out at the end) and the thyme in as well, or you can put them in a large tea ball and let them steep that way. Bring the mixture just to a boil, then lower the heat and simmer for about 15-20min., or until the potatoes are fork-tender.

Toss the clams in, and sprinkle a healthy amount of freshly-ground black pepper over the whole thing. Give it another five minutes for the clams to firm up, and you're ready to serve with (or in!) the bread of your choice!

Alright then, let's get right to our acronym. I, for one, am anxious to see how this all pans out!

Fast: Not really. The whole thing, starting with chopping the veggies, took about an hour and twenty minutes. So no luck there. But what am I saying? Get some help and make it go faster! (Just be careful out there with all the sharp knives, OK?)

Easy: Yeah, it's basically adding a bunch of stuff to a pot and letting it go. That's why I love soup; it really is just that easy!

Affordable: Twenty bucks for about 8 servings seems pretty awesome to me. Woo-hoo! We made this pillar work after all!

Super Tasty: Oh very yes. The clams, so plump and juicy, with just a hint of the sea, were definitely the main attraction. But the seasonings and the potatoes added their own unique flavors as well, providing a perfect balance. It was creamy and hardy without being too thick, like canned chowders so often are. I call it good ol' fashioned comfort food, the kind that fills you up and warms you through. And the bacon, of course, makes everything better.

So there you have it: a savory bowl of clam chowder, prepped in just over an hour with a conscious nod towards a healthy budget. I hope you enjoyed this entry, and I hope that you will give this soup a try and tell me what you think. I more or less crafted it myself, taking elements and inspiration from about three or five different methods I found around the internets, so I am very interested to hear what people think.

(Oh, and this shouldn't be an issue, but we did find a wee piece of clam shell in with the meat, which was very unpleasant to bit down upon, I am sure. Just be careful, kids.)

Until next time, go forth and eat well!

Happy Holidays! Pumpkin Three Ways

Hello everyone!

With Thanksgiving nearly upon us, I thought it would be appropriate to present a selection of pumpkin-themed offerings for your perusal. Yes, if you remember my last post, you'll be thinking to yourself, "Didn't he just do something with pumpkin? What is with this guy? Is he just crazy, or is he obsessed with pumpkin-flavored treats?"

Yes. Yes, I am.

Okay, so I'm not really obsessed with pumpkin, and I prefer to think of myself as delightfully quirky rather than flat-out nuts.  So there's that, I suppose. But I did think that since it is the one time of year when everyone actually cares about the bright orange gourd, I should make the most of it.

So today, I'm offering you pumpkin three ways: first, as a savory cornbread, second, as a sweet mousse, and finally, third, I'll offer a quick review of a pumpkin ale I discovered. It may seem like a lot, but trust me, these will all go by fairly quick.

First, the pumpkin cornbread!

WHAT I USED!!!
1 cup cornmeal
1 cup AP flour
2 tsp baking powder
1/2 tsp baking soda
a heavy pinch kosher salt
1/2 tsp cinnamon
1 cup pumpkin puree
3/4 cup buttermilk
2 eggs, lightly beaten
1/4 cup vegetable oil
3 tbs sugar
3 tbs honey

WHAT I DID!!!
Whisk the cornmeal through the cinnamon (the dry goods) together in a large mixing bowl. Next, mix the rest of the ingredients (the wet goods, and yes, sugar counts as a wet ingredient) together in a second mixing bowl using your hand mixer or a large spoon. When both the dry and the wet ingredients have been thoroughly mixed, pour the wet on top of the dry. Stir until everything just comes together; do not over-mix.

Spray a muffin tin with non-stick cooking spray. Divide the batter evenly between the twelve cups. Bake at 400 degrees for 30 to 35 minutes, or until the tops have browned slightly and a toothpick poked into the center of a muffin comes out clean. Consume!

There you have it, quick and painless. The pumpkin flavor, while noticeable, is subtle. The cornbread definitely tastes like cornbread, rich and light and sweet. I believe it would be a great thing to serve at Thanksgiving dinner, or with any meal that you want to have a bit of a Fall kick.

Next, the dessert: pumpkin mousse!

WHAT I USED!!!
1 block cream cheese, softened
1 small package instant vanilla pudding
1 cup pumpkin puree
1 cup whipping cream (I actually used two, but it was too much)
1 tsp cinnamon
1/2 tsp each other spices of your choice (nutmeg, clove, ginger, etc.)
1 tsp vanilla extract

WHAT I DID!!!
In a chilled metal bowl, thoroughly beat the whipping cream until stiff peaks form. Remember, stiff peaks are the ones that form on a beater, pulled from the food and inverted, in the shape of little towers that don't collapse when the implement is gently tapped. You follow me here? Anyway, beat it until it looks like whipped cream and you're golden. Use your stand mixer with the whip attachment if you've got it.

Stir the other ingredients together until you get a homogenous mixture. I used my hand mixer for this part. When this is done, stir about a third of the whipped cream into the pumpkin mixture, just to lighten it up. Then, using a spatula, fold in the remaining whipped cream. Do this with cutting-and-flipping motions, rather than with stirring ones. Refrigerate until chilled, then serve with ginger snap cookies!

Once again, quick and painless. The flavors and the texture are both very light and very smooth. I admit, I used two cups (read: too much) of whipped cream, but I can extrapolate what the results would have been, so no worries, right? Either way, it was tasty without being too sweet, and I think it could give the traditional pumpkin pie a run for its money at your next holiday party!

Finally, our review. I present to you the New Belgium brand Pumpkick Ale.

Now, I'm no aficionado, but I do know what I like, and I thoroughly enjoyed this ale. It has all the traditional spiciness you'd expect in a pumpkin ale: cinnamon, nutmeg, allspice, etc. And, unlike some "pumpkin" beers I've had in the past, you can actually taste the pumpkin along with those spices.

But, they upped the ante on the Autumn flavors. In a stroke of inspiration, they spiked the whole thing with a splash of cranberry juice. Not only did this add notes of subtle sweetness, but it also gives the beer a bit of tartness to help counteract the heavy flavors from the spices. I know, it sounds kind of crazy, but trust me when I say it definitely works. If you can find it, give it a try, see what you think. I certainly wasn't disappointed.

Well, there you have it folks. Pumpkin in three forms, all of them delicious. I have to say, I love this time of year, with all the food and celebrations and whatnot. But I think we should also take a moment and be thankful that we are able to have this much fun with our food. Just a thought, and one I'm sure you'll share.

Anyway, thanks as always for reading! I look forward to reading any comments or suggestions that you may have.

Until next time, go forth and eat well!

Happy Holidays! Pumpkin Juice

Hello faithful readers! And Happy (belated) Halloween!

If you remember my post from last year, you'll remember that I love Halloween. I love the pageantry, the fun, the spine-tingling terror, everything. Well, I made my famous Broken-Glass Cupcakes again this year, but I wanted to do something in addition to all of that. So I wracked my brain and came up with something that I've always wanted to try: pumpkin juice!

Now, if you're a fan of the Harry Potter book series, then this concept needs no introduction. If for some reason you haven't read this series, (and let's be honest: why are you reading a blog with a DnD joke in the title if you haven't?) then you should know that it is quite prevalent in that world.

Now, to be fair, I didn't set off with the idea of, "Hey! I'll make Harry Potter pumpkin juice!" The idea was wholly my own, what with this being the time of year for pumpkin-flavored everything. But I can't deny I wouldn't have had the idea in the first place were it not for the books. So let's just say it was a joint effort and leave it at that, shall we?

Ok, to business. The idea is fairly straight-forward, and I have presented it two ways, so you can choose the method of your liking. I actually tested this recipe a few times, and I think I've gotten it right. But I'll let you be the judge of that. I think you'll be pleasantly surprised!

WHAT I USED!!!
6 cups good quality apple cider, chilled (divided, if you follow the Long Version)
1 cup canned pumpkin puree
1/4 cup apricot preserves
1/4 cup salted caramel syrup (room temp, unless you follow the Long Version)
2 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
Silver rum, to taste (optional)

WHAT I DID!!!
The Short Version:
Take all the ingredients (except the rum, if using) and combine in a pitcher or punch bowl. Combine using a whisk or immersion blender, then pour off into glasses. Add rum if desired. Consume!

The Long Version:
Take 2 cups of your cider and pour it into a small pot or sauce pan and place over medium-low heat. Add the preserves, caramel, and spice, and heat until the mixture just reaches a simmer, whisking occasionally to blend. Lower the heat slightly, and simmer for about 10 minutes.

In the serving vessel of your choice, combine the remaining four cups of cider and the pumpkin, and combine using a whisk or immersion blender. When the stove-top cider has finished, pour the mixture into the serving vessel. Blend well, then chill. Do not pour over ice! If you need to chill the drink quickly, pour into a shaker with ice and do it up cocktail style. Add the rum at this time if using. Consume!

See? It's super easy and super tasty! The cider provides a good strong base, and the preserves and caramel provide a smoothness and a sweetness that is wonderful. The pumpkin flavor itself is subtle, but definitely prevalent, and the spices provide a warmth to the drink that is infinitely satisfying. The Long Version takes a bit more time, but the flavors are more intense too, so it's worth it.

Anyway, that's all for now. I hope you enjoyed reading about this beverage as much as I enjoyed creating it. As always, comments and suggestions are welcome and encouraged.

Until next time, go forth and eat (and drink!) well!