Download e-book for kindle: Chowderland: Hearty Soups & Stews with Sides & Salads to by Brooke Dojny

By Brooke Dojny

ISBN-10: 1612123759

ISBN-13: 9781612123752

Creamy Clam Chowder. Portuguese Caldo Verde Chowder. Northwest Salmon Chowder with Leeks and Peas. Double Corn summer time Chowder. Brooke Dojny deals fifty seven recipes for chowders of all types -- a few made with seafood, a few with meat, and a few with simply greens -- plus facet dishes, salads, and truffles to around out the menu. no matter if you’re trying to find a hearty meal on a comfy iciness night or a clean gumbo excellent for a summer time lunch, you’ll flip to this scrumptious assortment time and again!

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Additional info for Chowderland: Hearty Soups & Stews with Sides & Salads to Match

Sample text

Season with pepper and additional salt if needed. Let sit at cool room temperature for at least an hour or, better yet, refrigerate overnight. When ready to serve, add the reserved mussels in their shells and reheat over low heat. Ladle into bowls, making sure that each serving contains at least 2 mussels in their shells. Sprinkle with the parsley and serve. A BOUT MUS SEL S Most mussels are farm raised these days and need only a quick rinse before cooking. If you have wild mussels, scrub them with a stiff brush and use your fingers or a knife to pull off the wiry beards.

The cooking method runs counter to all other chowders, demanding hours-long simmering and stirring, which results in an alchemic melding of the disparate ingredients into a dark and mysteriously potent brew. Bermudabottled Outerbridge’s Sherry Peppers — a piquant sauce of secret herbs, spices, and chile peppers — is a key ingredient, as is the dark rum. Follow it up with Sour Lemon Tart in a Graham Cracker Crust (page 121). Cook the bacon with the oil in a very large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes.

Bring to a boil, then reduce the heat to medium. Cook, covered, shaking the pot a couple of times to redistribute the clams, until they open, 5 to 10 minutes. Use a slotted spoon to transfer the clams to a bowl. Pour the clam broth into another bowl, leaving any sediment behind. Remove the clams from their shells and chop into pea-size pieces. Measure out 4 cups of the broth. Cook the salt pork with the butter in a large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes.

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Chowderland: Hearty Soups & Stews with Sides & Salads to Match by Brooke Dojny


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