Root Vegetable Chowder
with adaptations for slow cooker
2-4 chopped slices of bacon
1 tablespoon olive oil
3 medium leeks, trimmed, white and green thinly sliced
1 lb (about 2) parsnips, peeled, 1/3 inch dice
3 medium carrots, peeled, 1/3 inch dice
4 minced garlic cloves
1 1/2 teaspoons dried thyme
1 1/2 lb (about 2 large) russet potatoes, 1/2 inch dice (peeled or not)2 tablespoons fresh chopped parsley
salt and pepper to taste
For stovetop:
2 tablespoons all purpose flour
3 cups milk
3 cups broth (or more, depending)
For slow cooker:
4 cups broth (or enough to cover)
1 cup half and half or light cream
Stove top directions:
In a large pot over medium heat, cook the bacon. Take out of the pan and reserve. Add olive oil to the pan and heat until rippling. Add the leeks and saute until tender, but not browned--about seven minutes.
Add the parsnips, carrots, garlic, and thyme. Saute for 5 minutes and then add the potatoes and flour. Stir to coat all--about one minute.
Gradually add in the milk and broth. Bring to a boil, then reduce to a simmer. Simmer, stirring occassionally for about 20 minutes, or until the vegetables are tender and the soup is thickened.
Optional: Take about 2 cups of vegetables out of pot, mash, and return to pot, mixing until combined.
Add the bacon back into the pot. Season to taste with salt and pepper.
Serve; sprinkle with parsley.
Slow cooker directions:In a large pot over medium heat, cook the bacon. Take out of the pan and reserve. Add olive oil to the pan and heat until rippling. Add the leeks and saute until crisp tender--about 4 minutes.
Pile the leeks and bacon mixture into the slow cooker along with the parsnips, carrots, garlic, thyme, potatoes, and broth. Cover and cook on low for 6-8 hours or until vegetables are very tender.
Optional: Take about 2 cups of vegetables out of pot, mash, and return to pot, mixing until combined. Season to taste with salt and pepper.
Stir in half and half, test temperature, and either serve with parsley, or heat through on high setting to warm sufficiently.
..--..--..--..--..--..--..--..--..--..--..--..--..--..--..
with adaptations for slow cooker
2-4 chopped slices of bacon
1 tablespoon olive oil
3 medium leeks, trimmed, white and green thinly sliced
1 lb (about 2) parsnips, peeled, 1/3 inch dice
3 medium carrots, peeled, 1/3 inch dice
4 minced garlic cloves
1 1/2 teaspoons dried thyme
1 1/2 lb (about 2 large) russet potatoes, 1/2 inch dice (peeled or not)2 tablespoons fresh chopped parsley
salt and pepper to taste
For stovetop:
2 tablespoons all purpose flour
3 cups milk
3 cups broth (or more, depending)
For slow cooker:
4 cups broth (or enough to cover)
1 cup half and half or light cream
Stove top directions:
In a large pot over medium heat, cook the bacon. Take out of the pan and reserve. Add olive oil to the pan and heat until rippling. Add the leeks and saute until tender, but not browned--about seven minutes.
Add the parsnips, carrots, garlic, and thyme. Saute for 5 minutes and then add the potatoes and flour. Stir to coat all--about one minute.
Gradually add in the milk and broth. Bring to a boil, then reduce to a simmer. Simmer, stirring occassionally for about 20 minutes, or until the vegetables are tender and the soup is thickened.
Optional: Take about 2 cups of vegetables out of pot, mash, and return to pot, mixing until combined.
Add the bacon back into the pot. Season to taste with salt and pepper.
Serve; sprinkle with parsley.
Slow cooker directions:In a large pot over medium heat, cook the bacon. Take out of the pan and reserve. Add olive oil to the pan and heat until rippling. Add the leeks and saute until crisp tender--about 4 minutes.
Pile the leeks and bacon mixture into the slow cooker along with the parsnips, carrots, garlic, thyme, potatoes, and broth. Cover and cook on low for 6-8 hours or until vegetables are very tender.
Optional: Take about 2 cups of vegetables out of pot, mash, and return to pot, mixing until combined. Season to taste with salt and pepper.
Stir in half and half, test temperature, and either serve with parsley, or heat through on high setting to warm sufficiently.
..--..--..--..--..--..--..--..--..--..--..--..--..--..--..
Pumpkin Pie
For the filling:
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs
3 cups pumpkin puree (from scratch this is the yield from an 8 inch pumpkin)
18 ounces evaporated milk
1/2 teaspoon of vanilla extract
For the crust:
1 1/2 cups all purpose flour
pinch of salt
6 tablespoons unsalted butter, cold
1 tablespoon superfine sugar
Put the flour in a bowl with the salt and butter. Cut in the butter. I prefer to rub with my fingertips until the mixture resembles bread crumbs (easiest way is to use the food processor).
Stir in the sugar and then add about 2-3 tablespoons of water and mix to a soft dough. Then knead the dough lightly on a floured surface. Flatten it out into a round, wrap in plastic wrap, and chill for 1 hour.
Roll out the pastry thinly and line a 9-inch deep pie pan. Trim the excess dough from the sides and reserve. Prick the base of the pastry shell with a fork. Cut as many leaf shapes as you can from remaining pastry and make vein markings (I use the back of a knife). Brush the edge of the pie pastry with water, and stick the leaves all around the edge. Overlap slightly. Chill while you prep the rest. If you have enough remaining pastry, cut out some large leaves (I like three) or if you have extra leaves left over, set those aside.
Preheat the oven to 425 degrees with a baking sheet inside.
Mix all of the filling together well in a stand mixer. Pour the filling into the pie pan and smooth the top. The filling will be quite runny, but don't worry :)
Place on the preheated baking sheet and bake for 15 minutes. Reduce the temperature to 350 degrees and bake for another 30 minutes then arrange remaining pastry leaves on the top in a decorative manner. Bake for another 15 to 30 minutes, until the filling is set (a tester comes out clean from the middle), and the pastry is golden.
Serve with a generous dollop of freshly whipped cream.
For the filling:
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs
3 cups pumpkin puree (from scratch this is the yield from an 8 inch pumpkin)
18 ounces evaporated milk
1/2 teaspoon of vanilla extract
For the crust:
1 1/2 cups all purpose flour
pinch of salt
6 tablespoons unsalted butter, cold
1 tablespoon superfine sugar
Put the flour in a bowl with the salt and butter. Cut in the butter. I prefer to rub with my fingertips until the mixture resembles bread crumbs (easiest way is to use the food processor).
Stir in the sugar and then add about 2-3 tablespoons of water and mix to a soft dough. Then knead the dough lightly on a floured surface. Flatten it out into a round, wrap in plastic wrap, and chill for 1 hour.
Roll out the pastry thinly and line a 9-inch deep pie pan. Trim the excess dough from the sides and reserve. Prick the base of the pastry shell with a fork. Cut as many leaf shapes as you can from remaining pastry and make vein markings (I use the back of a knife). Brush the edge of the pie pastry with water, and stick the leaves all around the edge. Overlap slightly. Chill while you prep the rest. If you have enough remaining pastry, cut out some large leaves (I like three) or if you have extra leaves left over, set those aside.
Preheat the oven to 425 degrees with a baking sheet inside.
Mix all of the filling together well in a stand mixer. Pour the filling into the pie pan and smooth the top. The filling will be quite runny, but don't worry :)
Place on the preheated baking sheet and bake for 15 minutes. Reduce the temperature to 350 degrees and bake for another 30 minutes then arrange remaining pastry leaves on the top in a decorative manner. Bake for another 15 to 30 minutes, until the filling is set (a tester comes out clean from the middle), and the pastry is golden.
Serve with a generous dollop of freshly whipped cream.
Published with Blogger-droid v1.6.4
No comments:
Post a Comment