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Texas Clam Chowder – The Best 1024 727 Mari Bickmore

Texas Clam Chowder – The Best

Well this beginning has nothing to do with Clam Chowder, Texas or otherwise (that comes later).  In the middle of the night, many times, I have thought about topics I wanted to write about and none of those times did I follow through; they’re now like the misty stuff of dreams.  Here’s one I remember though…A couple of weeks after the inauguration I had a great conversation with a friend on the wrong side (oops).  We disagreed on many things, agreed on some, and did so amicably.  One of her big problems was the theory that Trump had some connection with Russia, still unsure as to what.  I don’t buy into any of that, nor do I think Trump has a man crush on Putin.  Anyway, as it turns out everyone and their dog has had a meeting with the Russians…on both sides of the fence…except, it seems, Sarah Jessica Parker, if you follow that sort of thing.  I recall a statement by Obama before the last election when he thought the mic was off that goes like this:  “After My Election I Have More Flexibility.”  Did you see the MSM go after that?  None of them seemed to have a problem with that…but now it’s like they’ve all went CRAZIER.   Also, how can they say the Russians interfered with the election exactly?  Even if they did hack the DNC and reveal things that they had done…then the DNC did those things.  Somehow the real “criminals” are  made to be okay just because their crimes were revealed by the Russians (if that is even true).   I know, we’re living in the Twilight Zone.

And now we see the true (tolerant HAHAHAHA) Alt-Left…breaking private property, impeding regular people’s road right-of-way, beating people up, acting like idiots, and trying to stop the free speech of others with differing ideas…the list goes on and on.  I’m glad we didn’t act that way when the travesty that is Obama was elected.  Sure, I complained, and hopefully so did millions of other people, but that was mostly words on a screen and not looting and assault.

Finally, I’m moving on.   I’m still looking at those resolutions and my work on them is a bit stifled, so I went to the gym yesterday for the first time this year.  And today I was shamed again, so I went on a 2.5-mile walk.  Who knows, maybe it’s a trend!  However, I have been playing tennis a few times a week.  Does that count?  First time playing on a mixed doubles team and it’s fun!  I was always intimidated about playing with guys so I always turned down the invites to play on those teams.  We are in second place.  Bummer.  Maybe that will change.  In any event, I had to make food to take to a match the other day and remembered how yummy my recipe for TEXAS Clam Chowder was, so I made it.   Instant hit!  I’ve been perfecting this one for many years.

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Mari’s Texas Clam Chowder
TEXAS CLAM CHOWDER — ONE OF MY PERSONAL FAVS
1/2 pound smoked peppered bacon, chopped into small pieces (I chop it small before I fry it, but you could just fry it and crumble later; it’s just easier to put it all in the pot to fry chopped small)
3  jars or cans baby clams and/or minced clams (I actually buy fresh clams if I can find them but that is unusual)
1 cup water
1 Tbsp cornstarch
4-6 medium red potatoes (peeled or unpeeled), diced
6 medium carrots peeled and diced
1/2 teaspoon white pepper
1/4 cup chopped fresh parsley
1 tsp Tony Cachere’s Creole Seasoning (you can try jalapeno pepper too)
3 celery ribs, finely chopped
6-8 ounces large fresh mushrooms, sliced
1/2 red onion, minced
Whipping/heavy cream about 1-3 cups depending on the consistency you want, I’m usually at about 2 cups.
In a large pot, fry chopped bacon until crispy browned; remove and drain on paper towels.  Drain off all but about a 1-2 Tbsp of the rendered fat.  Mix the cornstarch with a little water and mix until smooth.  Add clams w/juice and water to the pot along with the cornstarch mixture.  Add chopped potatoes and carrots, white pepper, parsley and seasoning to taste (I usually use about what is listed above).  Add chopped celery and mushrooms, then onion.  Crunch bacon into small pieces and add back to pot.  Bring to a boil, reduce heat and cook until carrots are done.  Add enough cream to achieve desired consistency.  I serve with oyster crackers.
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Herbed Roast Chicken (Super Easy One-Pan Dinner!) 1024 696 Mari Bickmore

Herbed Roast Chicken (Super Easy One-Pan Dinner!)

Snow day!  Just enough to look pretty and not cause much trouble, but it is cold.  I hope it is really cold all next week, as I won’t be here to enjoy it. I went out before the snow this morning to get my windshield chick olives 7replaced as it has a crack longer than a dollar bill. However, when I got there they did not have the OEM windshield I was promised, and the one they wanted to put in had a scratch, so I went halfway across town for nothing.

Just got through watching the news….those muzzies are at it again.  Burning someone ALIVE.  Disgusting.  Surprised?  No?!  Me either.  Also, I saw that a bunch of celebrities are boycotting the Dorchester Group Hotels, which includes the Beverly Hills Hotel, Hotel Bel-Air and eight others.  It is owned by the sultan of Brunei.  I usually think celebrities have no business saying anything about politics, and that is still the case.  This is not really politics…and this time they are right.  Nobody should stay at one of these hotels.  This guy is a tool and in 2014 he instituted a strict Sharia penal code in Brunei.  Women are basically worthless and the LGBT community gets it worse… and he is pretty much exempt from it.  Needless to say, if you believe in human rights, then you are SOL.  Pretty much Islam in a nutshell.  Okay, there is my side dish of commentary for today.

I had a busy day so I wanted to make something really easy for dinner, and I’ve been wanting to try this recipe. Perfect to just put in the oven, sit back and enjoy the aroma.  It is from Bon Appetit with a few minor changes.  It was so flavorful and tender, and wish I had put more olives on my plate.  Definitely a keeper.  When I make it again I am going to chop carrots and roast with it, so I don’t have to make anything else on the side. I roasted broccoli this time and it was great, but you really don’t have to make anything extra.  It was easy and I can’t wait for leftovers tomorrow night.  A fairly healthy meal so I’m feeling pretty good!

Ingredients

  • 1 large bay leaf or 2 small
  • 1 teaspoon fennel seeds
  • ½ teaspoon crushed red pepper flakes
  • 1½ pound fingerling potatoes, halved
  • 3/4 cup pitted Kalamata olives 
  • 4 tablespoons olive oil, divided
  • 1 tsp Kosher salt and freshly ground black pepper
  • 4 chicken leg quarters
  • 1/4  cup fresh flat-leaf parsley leaves, chopped
  • 1 teaspoon finely grated lemon zest

Preparation

  • Preheat oven to 450°.
  • Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.
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  • Toss potatoes with olives, 2 Tbsp olive oil, half of spice mixture, salt and pepper in a large bowl.
  • Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; sprinkle with salt and pepper and rub with remaining spice mixture.
  • Place the potato mixture around chicken and roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 45-55 minutes.
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  • Top the chicken and potato mixture with parsley, lemon zest,(and more red pepper flakes, if desired); spoon pan juices around.

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Chorizo and Mushroom Fritatta 1024 768 Mari Bickmore

Chorizo and Mushroom Fritatta

fritatta 9I have been a little under the weather for a few days, so just laid in bed yesterday and watched a bunch of British mini series.  Caught up on what Lizzy and Darcy have been up to on Death Comes to Pemberley and seven (yes, count them — 7) episodes of Bletchley Circle.  That is seasons 1 and 2.  I don’t know if there are more. Oh, and I topped off the evening with an episode of Luther.  All I have to say is that DayQuil was my friend yesterday and is holding me up today, too.  I didn’t even have my laptop in the bed with me, just laid there not moving.

Today I have at least moved to the sofa and am watching the Australian Open.  I am also trying to catch up on things.  Still being disgusted by the Paris shootings and terrorist attacks worldwide by evil people.  Je Suis Charlie!  Did you know that on January 9 some of those same people attacked a worshipper  in Italy and commenced to destroy a large statue of the Virgin Mary and urinate on it??  Aren’t you disgusted?!  I am not Catholic and this disgusts me.  Well….off on a tangent again.

A few days ago I had a recipe laid out to make for that night and when I started pulling out my ingredients I found that I was missing a few things that I thought I had.  I was not a happy camper, but necessity, as they say, is the mother of invention.  Taking stock of the ingredients that I did have here is what I came up with.  Now knowing what constitutes a basic fritatta, you will be able to do the same thing!

Chorizo Frittata

Ingredients 
4 tablespoons olive oil, divided
2 small potatoes, sliced very thin
8 ounces crimini (baby bella) mushrooms, sliced
1/3 cup green onions, chopped
8 ounces bulk chorizo sausage
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
1-1/2 cup shredded Mexican cheese blend, divided
Kosher salt, freshly ground pepper

Preparation

1. Place a rack in upper third of oven; preheat to 350°.
2. Heat a Tbsp of olive oil in a 10-inch cast iron or nonstick ovenproof skillet over medium heat and cook chorizo until done and evenly crumblet.  Remove chorizo and set aside.fritatta 2

3.  Add 2 Tbsp of olive oil to skillet and then add potatoes, stirring often, until softened, about 5 minutes. Remove and set aside.

fritatta 44.  Add mushrooms and onions to skillet and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes. Remove and set aside.fritatta 6

5. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; stir in 1/2 cup cheese. Season with salt (about 3/4 tsp) and pepper.
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6.  Add remaining 1 tablespoon oil to the skillet. Arrange potatoes to cover bottom of skillet, then pour mushrooms evenly over the potatoes, then do the same with the chorizo.
7. Pour the egg mixture over the the potato, mushrooms, chorizo layers and evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. fritatta 8
8. Sprinkle remaining 3/4 cup cheese over eggs and transfer skillet to oven.
9. Bake frittata until golden brown and center is set, 25-30 minutes.

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Coq au Vin – In a slow cooker! 1024 689 Mari Bickmore

Coq au Vin – In a slow cooker!

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I would have to say one of my favorite places to visit is France, from the eastern Atlantic shore to Paris down to Provence (especially in the lavender season), along the coast and over to the Dordogne, which is where I would love to live. So who else to take inspiration from but Julia Child. This is certainly not her classic coq au vin recipe, but I think a good adaptation. Sitting here in chilly winter weather, the rich, filling and flavorsome goodness of Coq au Vin just fit the bill. I made it fairly easy to make it in my slow cooker, yet it remians very close to the original. In the words of Julia Child “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” The only thing wrong with this recipe is that my kitchen window is not overlooking the Dordogne River.  The  sauce turns out so rich and wonderful! I love it served with mashed potatoes.

Ingredients
3-1/2 pounds skinless chicken thighs & legs (or a breast also if you like)
1/3 cup plus 1 Tbsp gluten-free flour or all-purpose flour
salt & pepper
3 tbsp olive oil
4 slices lean bacon
36 very small pearl onions peeled and left whole (or 18 larger ones – can use frozen)
½ lb sliced button mushrooms
½ lb sliced baby bella mushrooms
2-1/2 cups red wine (tested with cabernet sauvignon)
2 tbsp tomato paste
3 cloves garlic, crushed
1 large sprig thyme (or a generous 3/4 tsp dried)
1-1/4 tsp dried oregano
1 bay leaf
fresh parsley, chopped

Directions:
1. Place the chicken, flour, salt and pepper in a gallon size ziploc bag and shake well. Make sure the chicken is liberally coated with the flour mixture. This may have to be done in divided amounts.coq au vin

2. Heat the olive oil in a large skillet on medium high heat, then add the chicken pieces. You may have to use more olive oil that stated to brown your chicken.

coq au vin 23. Brown the chicken for about 2 minutes on either side until it turns a lightly golden color.
4. Stir the remainder of the flour from the bag into the browned chicken and transfer to your slow cooker.
5. In the same skillet, cook the four pieces of bacon until crispy. Remove onto paper towels to drain.

6. Also in the same skillet place the onions and mushrooms for about 4 minutes, stirring regularly, until glazed and shiny, then transfer the mixture into your slow cooker.
7. Crumble the bacon and add to the slow cooker.
coq au vin 48. Whisk the wine and tomato paste together lightly until the tomato
paste breaks down then combine with the garlic, thyme, oregano and bay leaf and add into the chicken mixture.

Cook on low for 6-7 hours or high for 3 1/2 – 4 hours.

The slow cooked chicken will fall easily from the bone into the sauce once done.

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Excellent served with mashed potatoes and sprinkle with chopped parsley.

“Mise en place” a french culinary term which means organizing the process of cooking by making it more efficient, helping prevent mistakes or forgetting vital ingredients. Line up your spice jars and set out all ingredients before starting the first step. I recommend this for all recipes.