Each afternoon when the boys come home from school, they have one thing on their minds: food.

“Mommy, I’m hungry.”

“Mommy, when are we going to eat?”

“Mommy, what’s our snack today?”

“Mommy, I’m starving. What’s for dinner?”

“Mommy, I don’t like that.”

“Mommy, I just want a lollipop for dinner.” (When Monkey Boy said that, I had to look away so he wouldn’t see me giggle.”)

Yes, we’ve heard it all, and some days trying to plan a dinner that all my picky eaters will eat makes me want to pull my hair out. Fortunately a recent experiment with pork tenderloin in the slow cooker turned out very well and all three boys ate that meal with gusto. I mixed up some Cajun spices and rubbed it all over the tenderloins, browned them, browned the onions, then slow cooked it all with white wine, potatoes, and carrots until the meat was fork tender. Michael and the boys went back for seconds and we have enjoyed the leftovers for lunch, too.

As Michael and I talked about how good the dish tasted we also bounced around ideas for different rubs, and I listed some of our ideas below. As for the vegetables, I used what we had on hand while doing a little vegetable bin clean out, but I think this could also be terrific with sweet potatoes, cauliflower, or parsnips.

One of the great things about this preparation is the extra flavor that comes with using white wine to deglaze the pan after browning the tenderloins and the onions, and you’ll need to use a standard skillet to get that beautiful brown, crusty coating (fond) on the pan. Nonstick pans typically inhibit the development of fond, though some manufacturers of higher end nonstick pans claim their products don’t. I think it depends on the pan and type of nonstick coating used, though admittedly I don’t have an arsenal of nonstick cookware to test that theory, but it would be a fun project sometime.

SLOW COOKER PORK TENDERLOIN

Serves 9 to 12.

Equipment

large skillet (not nonstick)
6-quart slow cooker
instant read thermometer

Ingredients

2 pounds (~900 g) pork tenderloin
canola oil
spice rub (Your choice, see ideas below.)
3 medium onions, halved and sliced
3 pounds (1.3 kilos) Russet potatoes, peeled and cut into bite-size chunks
1 pound (454 g) baby carrots (or carrots cut into baby-size pieces)
1-1/2 to 2 cups (360-480 ml) dry white wine

Preparation

1. SPICE MIX: Pour ingredients into a shaker jar, put on the lid, and shake well. Store with other spices in a dark place.

2. PORK: Trim the pork tenderloin of any silver skin. Sprinkle some Cajun seasoning all over each tenderloin, rubbing it into the meat. Heat the skillet and pour in a few tablespoons of canola oil, just enough to cover the bottom of the pan. Place two of the tenderloins in the pan, keeping them slightly apart. Brown over medium to medium-high heat (heat level 6 on my cooktop), turning the tenderloins as they cook. Place the browned tenderloins in the bottom of the slow cooker, add the potato chunks and carrots and cover with the lid.

3. Cook the onions in the hot skillet until they are browned around the edges, but not fully caramelized, and add to the slow cooker.

4. Deglaze the pan with 1 cup of the white wine, then pour the drippings into the slow cooker. Add another half cup or so of white wine to the slow cooker, making sure there is enough in the bottom to keep the meat moist while cooking.

5. Cover and cook on low for about 7 hours, or on high for about 4 hours. For even cooking, about 2 hours before serving I pull out the tenderloins with tongs and let the vegetables fall into the bottom, place the tenderloins atop the vegetables, then recover. (Our slow cooker has an auto setting, which starts on high then automatically switches to low once cooking temperature has been reached, thus reducing cooking time by an hour or so.) When fully cooked the largest piece of tenderloin should register 160° F/71° C with an instant read thermometer (safe cooking temperature). The last time I made this the thermometer registered 165° F/74° C, and the meat was tender, juicy, and fell apart with a fork.

6. Slice and serve with the vegetables and broth.

Spice Rubs

CAJUN
2 tablespoons salt
2 tablespoons cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder

CREOLE (Emeril’s Essence)
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

MEXICAN
2 tablespoons chili powder
2 teaspoons brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 to 1 teaspoon chipotle pepper
1/2 teaspoon salt

MOROCCAN
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1/4 teaspoon ground cloves

INDIAN
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon salt
1-1/2 teaspoons ground black pepper
3/4 teaspoon ground cardamom or seeds from about 8 pods, crushed
3/4 teaspoon ground cayenne pepper
3/4 teaspoon ground turmeric

More Slow Cooker Recipes

More Pork Tenderloin Recipes From Around the Blogs

Panini Happy – Breaded Pork Tenderloin Panini

Bell’ alimento – Napa Valley Stuffed Pork Tenderloin

Simply Recipes – Chipotle Citrus Marinated Pork Tenderloin

White on Rice Couple – Grilled Pork Tenderloin Stuffed with Swiss Chard and Pineapple

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The boys start back to school today and Michael went back to work after a well-deserved holiday break, which means we have returned to our weekdays full of drop-offs, pickups, multiple schedules, homework, and little time for preparing dinner. Tackling big cooking projects on weekdays is out of the question, so we are making easy weeknight meals such as this achiote-marinated pork.

I found the recipe for cochinita pibil in Rosa’s New Mexican Table by Roberto Santibañez and was immediately drawn to it. The traditional preparation calls for rubbing a whole pig in adobo, wrapping tightly in banana leaves, and roasting the pig in a large pit in the ground. Since we don’t have a pit in our backyard (or anyone else I know, for that matter), the easy oven method works just fine for us. The pork is marinated for up to 24 hours, then wrapped in banana leaves and baked slowly for a couple hours.

A few of the ingredients may not be common in your area: banana leaves, achiote paste, and bitter oranges (Seville oranges). The banana leaves add flavor and keep the meat moist during cooking. Achiote paste is a blend of ground annatto seeds, garlic, spices, and some vinegar. It has a deep red color and will stain anything it touches, so wear an apron when working with it. The bitter oranges are just that, not sweet like the oranges we’re accustomed to eating out of hand. In the DC area you can find frozen banana leaves and achiote paste at Hispanic grocery stores, some of the larger international grocery stores such as Lotte Plaza, Grand Mart, Shoppers Food Warehouse, and some other grocery chains. I even found the banana leaves at Wegman’s. I’ve not found bitter oranges, so we use apple cider vinegar. If you can’t find banana leaves, just wrap in foil instead. And if you cannot find achiote paste, try making your own (Note: Omit the orange juices if using the Global Gourmet recipe.)

The achiote paste adds a musky flavor, and the marinade isn’t full of heat so it’s easy for the kids to eat as well. The dish is very easy to prepare, just cut the pork, blend the marinade and toss with the meat, refrigerate for up to 24 hours, then wrap in banana leaves and bake. The meat cooks for a couple hours, so make sure you start it in time for dinner. You can also make it ahead and reheat, and the meat is delicious wrapped in tortillas and topped onions, salsa, guacamole, and cilantro.

SLOW-COOKED ACHIOTE-MARINATED PORK

Adapted from Rosa’s New Mexican Table, by Roberto Santibañez. (review)

Makes about 6 cups of meat, enough for about 15 tacos.

Equipment

blender
large mixing bowl
11×9 baking dish (or other large baking dish)
heavy duty aluminum foil

Ingredients

3-1/2 pounds (1.588 K) pork butt or shoulder, cut into 1-1/2 to 2-inch pieces
1 (10-ounce/284 g) package banana leaves (You’ll use about half of it.)

MARINADE
1/4 cup (60 ml) orange juice
1/2 cup (120 ml) fresh squeezed bitter orange juice (or cider vinegar)
1 (3-1/2 ounce/99 g) package achiote paste
2 limes, juiced
5 teaspoons salt
3 cloves garlic
1 teaspoon dried oregano, crumbled
1/2 teaspoon cumin seeds
1/4 teaspoon allspice

ACCOMPANIMENTS
tortillas
refried beans
caramelized onions
salsa
cilantro
lime wedges
guacamole
rice

Preparation

1. Add all the marinade ingredients to the blender jar. Blend at low speed until the achiote breaks into small pieces, then increase to high and blend until smooth.

2. Put all the pork pieces into the mixing bowl and pour the marinade over it. Toss the meat until it’s thoroughly coated with the marinade. (I used my hands, wearing gloves of course.) Refrigerate for up to 1 day. Bring to room temperature before cooking.

3. Lay the banana leaves flat and cut any thick edges away. Gently rinse the leaves under cold water and wipe away and white spots. The leaves split easily, so handle with care. Pat dry. Turn on a gas or electric burner. Using tongs, carefully pass each leaf over the heat, until the top of the leaf turns shiny and softens. Do this quickly, in about 5 seconds, so it doesn’t scorch. Flip the leaf and repeat. Use a damp kitchen towel to wipe both side of the leaves to remove any remaining dirt or spots.

4. Preheat the oven to 350° F/175° C.

5. Line the baking dish with banana leaves, overlapping them as necessary to completely cover the bottom and sides. Some of the pieces may hang over the sides, and that’s fine.

6. Transfer the pork and all the marinade into the dish, spreading the pork into an even layer. Fold overhanging leaves onto the pork and cover the top with more leaves, tucking them between the baking dish and the leaves in the dish. Cover dish tightly with foil.

7. Bake for about 2-1/2 hours, checking at the 2 hour mark. The pork should be tender enough to pull apart with a fork. Remove from the oven and let stand covered for 10 minutes. Remove the foil and top layer of leaves. Transfer pork and juices to a serving bowl. Coarsely shred with two forks, and serve hot.

Make Ahead

Prepare the pork and bake according to directions (do not shred). Cool to room temperature then refrigerate. Reheat in a 350° F/175° C oven for 20 to 30 minutes, then shred.

More Easy Meals with Pork

More Mexican Pork Recipes From Around the Blogs

The Bitten Word – Mexican Pulled Pork (Carnitas) Tacos with Corn-and-Red-Onion Salsa

No Recipes – Tacos Al Pastor

Homesick Texan – West Texas Asado

The Perfect Pantry – Posole

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I remember first tasting Chinese dumplings and potstickers when I lived in Saipan, and I always liked ordering them in restaurants, but then I visited Hong Kong and southern China and got hooked. It was so fun to see the dim sum trays in the restaurants, taste different things, and try to figure out what was in all the fillings. Though I have enjoyed Chinese potstickers and dumplings all these years, I’ve never made them from scratch—getting bags of gyoza from Trader Joe’s is just too easy—so I felt a huge amount of excitement when I saw Jen of Use Real Butter had challenged the Daring Cooks to make her family’s recipe for Chinese dumplings and potstickers.

The challenge had quite a bit of flexibility. The only requirement was that we had to make our own dough, but we could choose to mix the dough by hand or with a food processor, we could chose our own fillings and how we wanted to cook the dumplings. The filling was very easy, just took a lot of chopping. Rolling the dough just right proved to be a bit of a challenge as mine stuck to the counter and the pin no matter how much flour I threw at it. I’d get a circle rolled out then would have to peel it off the counter, turning it into a misshapen pile of dough, so that took me a while. Plus I don’t have the best fine motor skills, so shaping perfect pleats in the dumplings was a challenge, but all my dumplings held together and none broke apart, so I counted that as a success. I pan fried the potstickers in a small amount of oil because I like the crispy bottoms.

Though my oldest son and husband really enjoy potstickers, my other two boys don’t, so I used half the filling to make potstickers and then stir-fried the rest and used it to make lettuce wraps for the other boys. The potstickers were a hit and only a couple were left after dinner. We really liked the pork filling and will use it again for potstickers and lettuce wraps, though I look forward to trying the shrimp filling, too.

Thanks to Jen of Use Real Butter for hosting this month and for giving us such a fun challenge. Visit her site to get her full recipe with all the variations, complete with beautiful photos.

To see all of the dumplings, visit The Daring Kitchen Blogroll and the Daring Bakers Gallery at Foodgawker.

CHINESE DUMPLINGS AND POTSTICKERS

Adapted from Use Real Butter.

Makes about 40 dumplings.

Equipment

1 (4 to 5-quart) mixing bowl
1 (3 quart) mixing bowl (or food processor)
rolling pin (dowel type, not tapered)
plate or pan covered with flour
damp tea towel
large fry pan (or wok with steamer insert)
small bowl

Ingredients

PORK FILLING
1 pound (450 g) ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried, rehydrate and rinse carefully)
1/2 cup (75 g) bamboo shoots, minced
1/4 cup (55 g) ginger root, minced
3 tablespoons (40 g) soy sauce
2 tablespoons (28 g) sesame oil
2 tablespoons (16 g) corn starch

DOUGH (Enough for about 40 dumplings. Make 2 batches for a full batch of filling, or cut the filling in half.)
2 cups (250g) unbleached all-purpose flour
1/2 cup (113 g) warm water
flour for work surface

DIPPING SAUCE (Combine all ingredients in a small bowl, amounts of optional ingredients to taste.)
2 parts soy sauce
1 part red wine or black vinegar
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Preparation

1. FILLING: Combine all filling ingredients in a large mixing bowl and mix thoroughly. Cover and refrigerate until ready to use, up to a day but preferably within an hour or two.

2. DOUGH: In the medium bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch. (Food Processor Method: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.) Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water. Knead the dough about twenty strokes then cover with a damp towel for 15 minutes.

3. SHAPE THE DUMPLINGS: Take the dough and form a flattened dome. Cut into strips about 1-1/2 to 2 inches (4 to 5 cm) wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch (2 cm) pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc, about 1/16th inch (2 to 3 mm). Take care not to roll out too thin or the dumplings will break during cooking. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in Jen’s post for how to fold pleats). Place the shaped dumplings on the floured plate. Keep all unused dough under damp cloth.

4. COOK: Choose any of the following methods:
BOIL: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

STEAM: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

PAN FRY (potstickers): Place dumplings in a frying pan with 2-3 tablespoons of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup (120 ml) water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

Previous Daring Challenges

You can see all of my previous Daring Challenges in the the Daring Challenges tag list.

Thanks for reading this blog through a feed! Copyright © 2005-2010 Andrea Meyers: cooking, gardening & four hungry guys.

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Ham bones are a traditional flavoring for beans, and I remember my mother making pinto or navy beans cooked with ham and onions and served with cornbread. It was simple, homey food that warmed the belly and was easy on the budget. We use ham bones in soups and beans, and save the large ham bones when we cook ham for Sunday dinner, I just store them in the freezer.

I like black beans with ham and spice them up with Mexican flavors. We enjoy these beans as a main dish with jalapeno cheddar cornbread or rice or as a side dish for Mexican foods.

SPICY BLACK BEANS AND HAM

Makes about 5 quarts.

Equipment

4-quart pot or other large pot or bowl
6-quart pot with lid

Ingredients

16-ounce (454 g) bag of dry black beans
4 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
1/4 teaspoon crushed red pepper flakes
1 large meaty ham bone
2 quarts (~2 liters) water

GARNISH OPTIONS
cilantro, chopped
green onions, chopped
yellow or white onions, chopped
bell pepper, chopped
salsa

Preparation

1. Sort the beans, pick any stones out, then pour them in the 4-quart pot or bowl and cover with water, until it’s a couple inches over the beans. Allow to sit overnight. Drain and rinse the beans in a colander.

2. Warm the olive oil in the 6-quart pot over medium heat. Saute the onions and garlic until the onions are translucent. Add the cumin, chili powder, and red pepper flakes, cooking and stirring until the spices have melded with the olive oil and are very fragrant.

3. Add the beans, the ham bone, and the water. Cover and bring to a boil, then reduce heat and simmer for about 1 hour. Garnish and serve.

More Beans Recipes From Andrea

More Beans Recipes From Around the Blogs

Farmgirl Fare – Roasted Garlic Lover’s White Bean Soup

Nola Cuisine – Red Beans and Rice

The Perfect Pantry – Cannellini Vinaigrette

Karina’s Kitchen – Sweet Potato and Black Bean  Enchiladas

Thanks for reading this blog through a feed! Copyright © 2005-2010 Andrea Meyers: cooking, gardening & four hungry guys.

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I don’t have any Creole or Cajun relatives (that I know of), so for authentic recipes I turn to some of my favorite cookbooks. Emeril calls this particular recipe his “Clean Out the Ice Box and Freezer” Jambalaya, my kind of food, particularly now because after the holidays and fall harvest we have a freezer stuffed full of…stuff. After going through it a week ago we renewed our commitment to using up some of the stash and cleaning it out over the next month, which will of course make room for more stuff. The cycle never ends.

The recipe is pretty straight forward, but I made a few modifications as a I went. First of all, I couldn’t believe it had no celery and I added some anyway. The recipe calls for a mix of dark and white meat, but since Michael doesn’t care for dark meat I used only white meat. I also used brown rice instead of white rice and reduced the oil to 1/3 cup. Not much of a difference in the amount of oil, I know, but I think the recipe turned out just fine. And because this was dinner for all of us, I cut back on the cayenne so the boys could enjoy it too. Michael made up for the lack of heat by pouring some hot sauce onto his servings.

This is an easy dish to prepare, and it’s practically a meal in a pot. Add a green salad or other green vegetable and you are set.

Like many recipes calling for meat, this one has weight measurements, which are more precise than measuring by cups (i.e. 3 cups of sliced sausage).  We buy frozen shrimp in two pounds bags then just weight out what we need each time. A kitchen scale is a handy piece of gear for weighing all kinds of ingredients for cooking and baking. I use mine all the time for weighing meat, vegetables, fruits, flour, nuts, just about anything.

For this week’s celebration of the third anniversary of Andrea’s Recipes, I’m giving away a kitchen scale courtesy of Eat Smart. The scale has a digital display and weighs in both grams/kilos and ounces/pounds and allows you to change them on the fly. It has a simple tare function so you can put a bowl on the scale then turn it on, and the scale will register zero, giving you accurate measurement for the ingredients you add to the bowl. It’s small enough that it won’t take up much space in your kitchen, but sturdy enough to handle up to 11 pounds.

To enter the contest just leave a comment telling us about your favorite meal that helps you clean out your freezer or refrigerator. Please make sure your email address is correct so I can contact you if you are the lucky winner. The scale can be shipped to United States addresses. The contest closes at midnight EST on Wednesday January 22, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulations to Nicole, comment #6, the winner of the kitchen scale!

JAMBALAYA WITH SHRIMP, CHICKEN, ANDOUILLE, AND HAM

Makes about 10 to 12 servings.

Equipment

large cast iron Dutch oven

Ingredients

1/2 cup (120 ml) canola oil (I used 1/3 cup and it came out fine.)
1 pound (~1/2 k) andouille sausage, cut crosswise into 1/4-inch slices
3 medium to large yellow onions, chopped
2 stalks of celery, thinly sliced
1/2 cup (~55 g) chopped green bell peppers
1/2 cup (~55 g) chopped red bell peppers
2 teaspoons salt, divided
1 teaspoon Creole seasoning (Recipe follows or you can use a purchased blend.)
1 teaspoon cayenne, divided
1 tablespoon chopped garlic
1-1/2 pounds (680 g) boneless chicken meat, cut into 1-inch cubes (You can use white or dark meat or a mix of white and dark meat.)
1/2 pound (227 g) ham, cubed
3 bay leaves
3 cups medium-grain white rice (I use brown rice.)
6 cups (1.420 liters) water
1/2 pound (227 g) shelled shrimp, thawed if from frozen
5 green onions, chopped, green tops only
1/4 cup (10 g) chopped fresh parsley

EMERIL’S CREOLE SEASONING
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Preparation

1. Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook until it start to render the fat. Add the onions, bell peppers, 1 teaspoon of the salt, the Creole seasoning, and 1/2 teaspoon of the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles (fond). Add the garlic and cook for 1 minute.

2. Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned bits.

3. Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.

4. Lay the shrimp on top of the cooked rice during the last 5 minutes of cooking and steam until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and parsley, and serve.

More Easy Meals

More Jambalaya Recipes From Around the Blogs

NOLA Cuisine – Crawfish and Tasso Jambalaya

FatFree Vegan Kitchen – Tofu Jambalaya

The Perfect Pantry – Arlo’s Saskatchewan Chicken Jambalaya

Hedonia – Jambalaya

References

Wikipedia – Jambalaya

Wikipedia – Cajun Cuisine

************************************************************

Source: adapted from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch

Thanks for reading this blog through a feed! Copyright © 2005-2010 Andrea Meyers: cooking, gardening & four hungry guys.

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New England clam chowder ranks in my Top 10 list of comfort foods, and it’s one of my favorite things to order in seafood restaurants. Recipes for clam chowder are hotly contested, and if you get into a discussion about chowder with New Englanders you are likely to get a wide variety of opinions on what is the best clam chowder. When I fix this soup I feel like I’m back in Maine, and that’s good enough for me; serve it en boule and I think I’ve died and gone to heaven.

This recipe starts with cooking some bacon, then sautéing onions in the bacon drippings, cooking it all with clams, clam juice or stock, potatoes, thyme, and bay leaf, and then adding the clams and corn and thickening it all up with some heavy cream. This chowder doesn’t require loads of salt because of the bacon, plus canned clams are kept in brine, and the stock will be salted as well, so I use a light hand with the salt. I almost always use more than the amount of bacon specified in a recipe because I love my bacon. I confess I had a 12-ounce package and it all went into the pot for this chowder. All that flavor gets into the onions and then the flour soaks up some of it and it infuses the potatoes and mixes with the clams and creates a thing of beauty. We only have bacon a few times a year, so by golly I’m going to enjoy it!

If you are a die-hard steam-your-own-clams type, then by all means go for it. If we lived right on the coast and could get them fresh all the time, I would probably steam them myself, but canned minced clams are more economical for us, so that’s what we use.

Fresh herbs add to the flavor, and bay and thyme are traditional herbs to add to clam chowder. Adding parsley during the last few minutes adds a bit of fresh flavor that balances the woodiness of the bay and thyme. The parsley and thyme came from my indoor garden, and hopefully in a few years my little bay laurel tree by the window will have grown some more and I will pick the leaves to toss into the pot for soups like this, but right now he’s still a little guy with just a few leaves so I use dried. I’m hopeful he’ll survive the next couple years as Monkey Boy (toddler) and Top Gun (almost 4) like the leaves, and I found Monkey Boy chewing on one this week!

This is my contribution to this week’s edition of Weekend Herb Blogging, a weekly event founded two years ago by the wonderful Kalyn of Kalyn’s Kitchen. This week’s host is Cate of Sweetnicks, so check out the blog next week for the round-up!

P.S. I made that little boule using the instructions in Artisan Bread in Five Minutes a Day. Post on that coming soon!

[Updated December 9, 2009.]

NEW ENGLAND CLAM CHOWDER

Equipment

5 to 6-quart pot or Dutch oven with lid

Ingredients

4 slices (or more) thick-cut bacon, cut into 1/4-inch pieces
1 large yellow onion, diced
2 tablespoons unbleached all-purpose flour
16 ounces (472 ml) clam broth
4 medium Yukon Gold potatoes (about 1-1/2 pounds), scrubbed and diced medium
1 large bay leaf
1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
3 (6.5-ounce/184 g) cans minced clams, strained, reserving the juice
1 cup fresh or frozen corn kernels (135 g), thawed if from frozen
16 ounces (472 ml) heavy cream
2 tablespoons minced fresh parsley leaves, plus more for garnish
sea salt to taste
fresh ground black pepper

Preparation

1. Warm the pot over medium heat and fry the bacon until the fat renders and the bacon starts to crisp. Add the onion and cook until it’s translucent. Stir in the flour and cook it until the mixture is lightly browned and has a slightly nutty flavor. If you can still taste flour, it’s not ready.

2. Gradually whisk in clam broth and the reserved clam juice from clams. Add potatoes, bay leaf, and thyme. Simmer until the potatoes are tender, about 10 minutes. (Optional: Mash the potatoes a bit with a potato masher to help thicken the soup even more.)

3. Add the clams, corn, cream, parsley, salt (taste first, may not be necessary) and ground pepper to taste. Bring to a simmer. Remove from heat and serve garnished with parsley and oyster crackers or in a bread bowl.

Other Comforting Soup Recipes

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It’s May and I want to dream about picnics and cooking outdoors. We thought summer was well on it’s way when temperatures climbed into the 80s a couple weeks ago, then we were startled with the cold front that came through yesterday bringing lots of rain and dropping temperatures back into the 40s. Everything is damp and the chill in the air makes for perfect soup weather, especially if it’s a little spicy like this one I warmed up for lunch. It tastes great with a slice of cornbread on the side or crumbled in the bowl, and makes me feel all warm inside. I needed that pick-me-up as I watched a river run through our backyard, cutting a swath in the garden. At least it wasn’t in the house! Maybe the mud pit will dry out enough that we can finish planting this weekend.

I like to make this soup in the slow cooker because it is so easy for a busy day, or even for overnight. The ham bone goes in for lots of flavor, but if you want a vegan option then skip the bone and use a rich homemade vegetable stock instead of water. Also, if you add the salt late rather than the beginning of the cooking process, the beans will be more tender, so hold that salt!

I almost forgot! Susan of Food Blogga is hosting a great event in honor of National Osteoporosis Awareness Month called “Beautiful Bones,” promoting calcium-rich foods that fight osteoporosis. My soup has calcium-rich black beans, tomatoes, and black pepper. If green or spicy peppers were rich in calcium this would be even better! Make sure you visit her blog for the round up in early June.

Do you like this recipe? Here are some others you might like!

Slow Cooker Four Bean Baked Beans

Slow Cooker Cuban-Style Black Beans

Michael’s Vegetarian Chili

Andrea’s Red Rice and Beans

Equipment

4 to 6-quart pot
6-quart slow cooker

Ingredients

16 ounces dry black beans
2 quarts water
bone from a large ham
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeño pepper, minced
1 anaheim pepper, minced
2 chipotle peppers, minced
1 red onion, finely chopped
2 large tomatoes, cut into chunks (or a 15-ounce/434 g can of diced tomatoes with the juice)
1 teaspoon chili powder
6 cloves garlic, minced
water, enough to just cover the other ingredients
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Preparation

1. The night before you make the soup, pick through the beans and remove any bad ones. Put the beans into the pot and add 2 quarts of water. Remove the beans that float. Allow to soak overnight. Drain.

2. Place the ham bone in the bottom of the slow cooker pot. Add the soaked beans, all the peppers, onion, tomatoes, chili powder, and garlic. Add water, just enough to cover everything. Put on the lid and cook on high for about 6 to 7 hours or on low for 9 to 10 hours, until the beans are tender.

3. About 1 hour before serving, add the salt and fresh ground pepper. Stir and put the lid back on.

4. Turn off the heat and ladle into bowls. Serve with cornbread.

Variations

Vegan: Omit the ham bone and use a rich vegetable stock instead of water.

Crisper peppers: The peppers and onions will be very soft after a long cooking time. If you prefer a bit more snap in your soup, hold them until the last hour or so of cooking.

Thanks for reading this blog through a feed! Copyright © 2005-2010 Andrea Meyers: cooking, gardening & four hungry guys.

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When I was growing up, baked beans were a delicious part of all our cook outs and potlucks. Cans of pork and beans were mixed with ketchup, brown sugar, Worcestershire sauce, and onions, then baked in the oven. Sometimes strips of bacon were laid on top, creating a smoky aroma and flavor that reminds me of many summers spent playing outdoors all day long and outdoor meals enjoyed with family and friends.

I haven’t made baked beans in a long time and this summer I was looking for an excuse to make some. Our neighbors hosted a potluck cookout over the weekend, and I jumped at the chance to try out a slow-cooker variation of my favorite baked beans recipe. This version is made with four kinds of beans, ground beef, and bacon and then slow-cooked for five or six hours. They smelled wonderful as they cooked, and they were a hit at the potluck. The flavor is a little sweet, a little smoky, and a little tangy, a nice combination.

The recipe calls for 8 ounces of bacon, however the brand of bacon I prefer comes in 12 ounce packages, so I used it all because we don’t use bacon very often and keeping it on hand just doesn’t make sense. What’s a little extra bacon in a pot of beans?

[Updated March 9, 2010.]

SLOW COOKER FOUR-BEAN BAKED BEANS

Makes 4 quarts.

Equipment

10-inch cast iron skillet
4-quart slow cooker

Ingredients

8 ounces (226 g) ground beef
8 ounces bacon (226 g), cut into bite-sized pieces
1 medium onion, diced
1 (16 ounce/454 g) can pork and beans
1 (16 ounce/454 g) can black beans, drained and rinsed
1 (16 ounce/454 g) can garbanzo beans, drained and rinsed
1 (16 ounce/454 g) can red kidney beans, drained and rinsed
1/2 cup (120 ml) ketchup
2 teaspoons Dijon mustard
1-1/2 tablespoons apple cider vinegar
2 teaspoons kosher salt
2/3 cup (73 g)  packed brown sugar
1 cup (120 ml) mild to medium chunky salsa

Preparation

1. In the frying pan, brown the ground beef over medium-high heat, mincing as you go. Drain on a paper towel, then add to the slow cooker.

2. Wipe out the frying pan with a paper towel and add the bacon. Cook over medium-high heat until the bacon fat is rendered. Remove the bacon, drain on a paper towel, then add to the slow cooker.

3. Drain the bacon fat, reserving 2 tablespoons in the skillet. Saute the diced onions until soft. Drain the onions and add to the slow cooker.

3. Put the remaining ingredients in the slow cooker and cook on low for 5 to 6 hours or on high for 2 to 3 hours.

Variations

Oven method: Put the ingredients into a 4-quart glass baking pan and bake in a 350° F/175° C oven for about 45 minutes.

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It’s a little too cold to do the grill these days, but we still crave pulled pork BBQ in the winter, and making it in the slow-cooker is a great way to indulge the craving. We’ve made this with both bottled and homemade sauces, and our preferred bottled sauce is Dinosaur Bar-B-Que Roasted Garlic Honey if we don’t feel like making a scratch sauce, but this easy sauce is interesting and different because the chipotles in adobo add a bit of heat that you don’t find in regular sweet sauces. The meat tenderizes well during the 11-hour stay in the smoky, slightly spicy sauce, and we enjoy it piled high on a bun with extra sauce on top and some creamy coleslaw on the side.

We typically do this on a weekend since it does take some time to pull the meat, and I prefer to cook it overnight and then pull it the next day after it has had a chance to cool a bit. I love the magic of the slow-cooker and how it lets you wake up in the morning with the house smelling like delicious barbecue!

Serves 8 to 10 people, depending on appetites.

Update: On July 24, 2009 Apartment Therapy The Kitchn featured this bbq sauce recipe as their favorite.

“The sauce is smoky and tangy with a nice kick- exactly what we said we liked in a barbecue sauce! (Also, try the pulled pork if you make this recipe. It’s divine.)”

Equipment

3 to 4-quart sauce pan
immersion blender (aka the boat motor) or regular blender
6-quart slow cooker

Ingredients

1 (6 to 7 pound/2.5 to 3 kilo) boneless Boston butt, cut in half (or picnic shoulder roast, or fresh ham with skin removed)
salt
pepper

SAUCE
2 (28-ounce/794 g) cans crushed tomatoes
12 ounces (355 ml)  molasses
2 small onions, peeled and chopped
1/2 cup (120 ml) dry sherry or orange juice
2 tablespoons Worcestershire sauce
4 or more chipotle chiles in adobo sauce, chopped (as many as you like, really)
2 cloves garlic, peeled and crushed
2 teaspoons ground allspice
2 teaspoons liquid smoke
salt
freshly ground black pepper

Preparation

1. MAKE THE SAUCE: In a 6-quart saucepan, combine the tomatoes, molasses, onion, sherry, Worcestershire sauce, chipotles, garlic, allspice, and liquid smoke. Add salt and pepper to taste. Bring to a simmer over medium-high heat.

2. Reduce the heat to low and cook, uncovered, stirring occasionally, for 30 minutes. Use the immersion blender to mix the ingredients into a smooth sauce. (Or transfer to the stand blender and puree for about 60 seconds.) Simmer, stirring frequently, for an additional 45 minutes or until the sauce is reduced to about 2 quarts.

3. THE MEAT: Rub the meat with salt and pepper and put it in the slow cooker. Add about 6 cups of the barbecue sauce, then cover and cook on high for 7 to 8 hours or on low for 10 to 11 hours. The meat should be fork-tender and falling apart.

4. Remove the meat and place in a large bowl to cool.

5. After the cooking liquid has sat for a few minutes, strain the fat.

6. When the meat is cool enough, shred it with your fingers, pulling off the remaining fat and gristle.

7. Toss 2 to 3 cups of the cooking sauce with the meat, and add more as needed to keep it moist. Serve on buns and pour the reserved sauce on top.

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I’m certainly not the first food blogger to reference Marcella Hazan, and I think I can safely predict that I will not be the last. She is considered one of the foremost authorities on Italian cuisine, and her book Essentials of Classic Italian Cooking is one that I constantly turn to when cooking Italian dishes. The book was originally published over thirty years ago as two separate volumes, The Classic Italian Cook Book and More Classic Italian Cooking, and the combined volume has been revised, updated, and expanded. Of her first book, British food writer Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S.” No small compliment, to be sure.

According to Essentials, carbonara sauce has it’s roots in Rome during the last days of World War II when American soldiers brought eggs and bacon to local families to make into a pasta sauce. Pancetta is the preferred meat in this dish, although a good mellow slab bacon can be used. The recipe cooks quickly and makes a great weeknight meal.

WARNING: The eggs in this dish do not cook fully, they are simply beaten and tossed with the hot cooked pasta. Hazan notes a salmonella warning in her recipe, so you should take care to use the freshest available eggs and make sure that they are stored properly. If you are really concerned about it, you can use an egg substitute such as Egg Beaters®, which is pasteurized.

Equipment

8-quart pot with a lid
small saute pan
medium to large serving bowl (large enough to allow you to toss around a pound of cooked pasta with the sauce)

Ingredients

1 pound spaghetti
4 cloves garlic
3 tablespoons olive oil
1/2 pound pancetta, cut into 1/4-inch wide strips
1/4 cup dry white wine
2 large eggs, lightly beaten
1/4 cup freshly grated romano cheese
1/2 cup freshly grated parmigiano-reggiano cheese
freshly ground black pepper
2 tablespoons chopped parsley

Preparation

1. Add 6 quarts of water to the 8-quart pot and bring to a boil. Cook the spaghetti to al dente.

***While the pasta cooks***

2. Mash the garlic lightly and remove the skin. Add the garlic and olive oil to the saute pan and cook over medium high heat, until the garlic turns a deep gold. Remove the garlic and discard it.

3. Add the pancetta strips to the pan and saute until they become crisp around the edges. Stir in the white wine and let it bubble for a minute or two, then turn off the heat.

4. Add the beaten eggs to the serving bowl. Stir in the romano and parmigiano cheeses, 3 or 4 grinds of fresh black pepper, and the chopped parsley.

5. Drain the spaghetti and add it to bowl. Toss well.

6. Reheat the pancetta strips for about a minute, then pour the contents of the pan in with the pasta. Toss it all together and serve immediately.

Resources

Wikipedia – Marcella Hazan

Counting Her Blessings

Wikipedia – Pancetta

DolceVita Recipes

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Source: Essentials of Classic Italian Cooking, by Marcella Hazan

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