Turkey Barley Soup

Servings: 6
Preheat: 
Prep Time: 1 hour
Source: New York Times

This mellow, velvety soup filled with barley and vegetables is a perfect place for your leftover Thanksgiving turkey. Adapted from Cristiana N. de Carvalho of Massachusetts, it’s savory, herby and very warming on a cold winter evening. If you want to make your own stock from the turkey bones, the soup will be even richer. But store-bought stock works just as well and makes this straightforward recipe quick to put together. Brown rice makes an excellent barley substitute, though you may have to add a few minutes to the cooking time. —Melissa Clark

Ingredients: 

3 tablespoons unsalted butter or extra-virgin olive oil
2 medium carrots, peeled and sliced into ½-inch coins
2 celery stalks, thinly sliced
1 medium yellow onion, finely diced
3 garlic cloves, minced or finely grated
2 teaspoons finely chopped fresh sage leaves
2 teaspoons fine salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
¼ teaspoon freshly grated nutmeg
4 thyme sprigs
4 parsley sprigs, plus 1 cup coarsely chopped parsley leaves and tender stems, plus more for garnish
1 bay leaf
2 quarts turkey or chicken stock, preferably homemade
¾ cup pearled barley
2 to 3 cups shredded or chopped leftover turkey
1 lemon, halved

Directions: 

Step 1
In a large soup pot over medium-high, melt butter, or heat the oil until shimmering. Add carrot, celery and onion, and cook, stirring occasionally, until lightly browned at the edges, 7 to 10 minutes. Stir in garlic and sage, and sauté for a minute, until fragrant. Stir in salt, pepper, nutmeg and cayenne.

Step 2
Tie the thyme and parsley sprigs and the bay leaf together with a piece of kitchen twine to make a bouquet garni and add to the pot (or just throw the herbs directly into the pot; you’ll just have to fish them out later).

Step 3
Add stock and barley and bring to a boil. Reduce to a simmer and cook until barley is almost done, about 30 minutes. Add turkey and cook until barley is tender, about 10 to 15 minutes longer.

Step 4
Remove from heat and remove the bouquet garni or herbs. Squeeze the juice from half a lemon into the soup, and stir in chopped parsley. Taste and add more salt, pepper and lemon juice, if you like. Cut the remaining lemon half into wedges. Garnish soup with more parsley, and serve with lemon wedges.

Sheet-Pan Chicken With Apple, Fennel and Onion

Servings: 4 to 6 Servings
Preheat: 425
Prep Time: 30 minutes
Source: New York Times

Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don’t dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.

Ingredients: 

2 teaspoons fennel seeds
2½ to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1½ cups)
1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
4 sprigs rosemary
Flaky salt, for serving

Directions: 

Step 1
Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.

Step 2
Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 40 to 45 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.

Step 3
Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

Chicken with Tomatillo Sauce

Servings: 4
Preheat: 400
Prep Time: 1 hour
Source: https://glebekitchen.com/chicken-with-tomatillo-sauce/

Chicken with tomatillo sauce delivers big Mexican flavours and is easy enough to make any night of the week.

Ingredients: 

Chicken recipe
6 bone-in skin-on chicken thighs
1 1/2 lbs tomatillos
2-3 jalapeños – seeded and minced (optional)
1 large onion – finely diced
3 cloves garlic – crushed
2 tsp creole seasoning – plus more to season the chicken
up to 3/4 cup chicken stock
olive oil
salt – to taste
cilantro – to garnish

Creole Seasoning
5 tablespoons paprika
3 tablespoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper (optional)

Directions: 

Pre-heat your oven to 400F.

Bring a pot of water to boil and cook the tomatillos for 10 minutes. Drain and chop.

Heat a skillet large enough to hold the chicken in a single layer over medium heat. Coat the chicken thighs with olive oil and season liberally with creole seasoning. Film the skillet with olive oil. Place the chicken, skin side down and cook until golden brown. Remove the chicken from the skillet and remove all but 2 Tbsp of fat.

Saute the onions and jalapeños until soft, around 5 minutes. Add the garlic and cook another minute. Mix in the tomatillos and 2 tsp creole seasoning and cook for 2-3 minutes. Now add 1/4 cup chicken stock and nestle the chicken in the sauce. It’s critical to keep the skin above the liquid or it will get soggy.

Roast the chicken until you get an internal temperature of 175F, about 20-25 minutes. Keep an eye on the dish. If the sauce gets too dry (like it looks like it might burn) add another 1/4 cup chicken stock.

When the chicken is done remove the skillet from the oven. CAREFUL!! POT HANDLE WILL BE VERY HOT!!

Remove the chicken and set aside. If the sauce is too runny place the skillet over medium heat and reduce until you get a saucy but not runny consistency. If it’s too dry, add a bit more chicken stock. Adjust for salt. Garnish with a bit of cilantro. Serve the chicken over the sauce.

Creamy Cod and Leek Chowder

Servings: 4+
Preheat:
Prep Time:
Source: https://www.finecooking.com/recipe/creamy-cod-leek-chowder

Fresh dill and cod take the place of parsley and clams, making this chowder taste deliciously different from the summer stalwart. For a soup so rich and satisfying, it comes together surprisingly quickly.

Ingredients: 

3 Tbs. unsalted butter, softened
2 Tbs. all-purpose flour
1 Tbs. vegetable oil
1 large carrot, coarsely chopped (about 1 cup)
1 large russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 large leek, trimmed, white and light-green parts halved lengthwise, then cut crosswise into 1/4-inch slices (about 2 cups)
1 Tbs. finely chopped garlic
1 cup dry white wine
1 quart good-quality seafood stock or clam juice
1/2 cup heavy cream
1 large bay leaf
1 large sprig fresh thyme
Kosher salt and freshly ground black pepper
1-1/2 lb. cod or snapper, cut into 2-inch pieces
1 Tbs. chopped fresh dill, plus sprigs for garnish
Flaky sea salt, for garnish

Directions: 

In a small bowl, combine 2 Tbs. of the butter with the flour and set aside.

Heat the remaining 1 Tbs. butter and the oil in a 5- to 6-quart pot over medium-high heat. Add the carrot and cook, stirring occasionally, for 2 minutes, then add the potato and leek and cook, stirring occasionally, until the leek begins to brown, another 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook until absorbed and evaporated, 7 to 10 minutes.

Lower the heat to medium low. Add the stock, cream, bay leaf, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper, and bring to a low simmer. Gradually add the flour-butter mixture, stirring after each addition, until slightly thickened, about 4 minutes. Add the cod and chopped dill, and simmer lightly until the cod is cooked through, about 5 minutes. Remove the bay leaf and thyme, season to taste with salt and pepper, and serve garnished with the dill sprigs and flaky sea salt.

Delfina’s Broccoli Rabe Pizza

Servings: 4
Preheat: 550
Prep Time: 2 hours + rising time
Source: https://www.sunset.com/recipe/delfinas-broccoli-rabe-pizza

This is the best home pizza dough we’ve ever tried—smooth, supple, and easy to work with. You can use regular flour, but for a truly awesome, springy-yet-crunchy crust, go for high-protein Italian “00” (finely milled) flour. Weigh the flour for best results.

Ingredients: 

Dough
1 teaspoon (slightly rounded) fresh yeast
1 1/2 teaspoons extra-virgin olive oil
30 ounces flour (about 6 cups)
3 tablespoons kosher salt**

Broccoli Rabe Topping
10 ounce fresh mozzarella packed in liquid
1/3 cup liquid from mozzarella container
1/4 cup packed coarsely shredded caciocavallo or parmesan cheese
1/4 cup heavy cream
1/4 cup buttermilk
1/2 teaspoon kosher salt, divided
1 pound broccoli rabe (about 1 large bunch)
2 garlic cloves, well smashed
4 tablespoons olive oil
About 1/4 tsp. red chile flakes
Freshly ground black pepper
1/3 cup black olives (oil-cured or Gaeta, soaked in water and drained if very salty), pitted and torn in half
Extra-virgin olive oil for drizzling

Directions: 

Make dough: Put yeast, oil, and 2 cups plus 1 tbsp. cold tap water in bowl of a stand mixer and mix, using dough hook, on lowest speed, 5 minutes or until yeast has completely dissolved. Add flour and mix another 8 minutes.

Cover bowl loosely with a dampened towel and let dough rise 20 minutes.

Add salt and mix on low speed until incorporated and dissolved, about 7 minutes.

Turn dough onto a lightly floured work surface and cut into 6 equal portions. Roll each portion with a circular pressing motion into a tight ball. Place on a lightly floured baking sheet.

Cover tightly with plastic wrap and let rise at least 4 hours at warm room temperature. Dough balls have risen properly when they are soft, pillowy, and full of air.

Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.

Make toppings: With flat side of a chef’s knife, mash a third of mozzarella until pulverized. Dice remaining mozzarella into 1/2-in. cubes. In a medium bowl, mix both mozzarellas with mozzarella liquid, caciocavallo, cream, and buttermilk. Season with 1/4 tsp. salt.

Cut broccoli rabe into 1-in. sections, discarding tough lower stems.

In a large frying pan over very low heat, cook garlic in oil, stirring often, until it starts to turn transparent, about 5 minutes. Add chile flakes and toast for a second, then add broccoli rabe. Stir in remaining 1/4 tsp. salt and several grinds of pepper.

Crank heat to medium-high and cook broccoli rabe, stirring, until liquid starts to evaporate and broccoli rabe is tender-crisp, 5 to 7 minutes (don’t cook it to mush). If liquid is gone and broccoli rabe is still too crunchy, add water in 1/4-cup increments and cook until tender-crisp.

Working with 1 dough ball at a time (keep the rest tightly covered), set on a well-floured pizza peel or baking sheet. To stretch into an 11- to 12-in. circle, first tap down center of ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips. Then pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch. Drape the dough over the backs of your hands and gently stretch outward, rotating periodically. Flop the stretched dough down onto the pizza peel.

Spread about 2/3 cup cheese mixture evenly over dough. Top with 1/2 cup broccoli rabe, a generous pinch chile flakes, and 2 tbsp. olives. Give peel a good shake every few seconds to keep dough from sticking.

Plant tip of pizza peel (or long edge of baking sheet) on pizza stone and shove pizza quickly onto stone (or preheated sheet). Bake 5 to 6 minutes, or until puffy and browned. Drizzle with extra-virgin olive oil. Repeat with 2 dough balls and toppings (top remaining 3 differently or freeze).

Make ahead: Form dough into balls (through step 4) and chill overnight, tightly covered with plastic wrap, instead of letting rise on counter (it will rise slowly in the fridge). You can also freeze dough for up to 2 weeks; let chilled or frozen dough come to room temperature before stretching. Make cheese topping and broccoli rabe topping up to 1 day ahead and chill, covered.

*Find at well-stocked grocery stores and Italian markets.

**While Delfina uses 3 tbsp. of kosher salt, in our tests 1 1/2 tbsp. kosher salt also delivered a well-seasoned crust. If you’re concerned about sodium intake, you can successfully use the lower amount.

Nasi Goreng

Servings: 4
Preheat: 
Prep Time: 1 hour
Source: https://www.recipetineats.com/nasi-goreng-indonesian-fried-rice/#wprm-recipe-container-25386

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelizes the rice when it cooks. Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.

While shrimp paste is optional, the COLD cooked rice called for is not! It’s simply not possible to make any fried rice with hot, freshly cooked rice – it gets kind of stickier when stir fried in sauce. On the other hand, day old cold rice is drier and harder, so the rice can be stir fried in the sauce in a way that makes it become caramelised which gives Nasi Goreng the signature colour and flavour. Speedy option: Cook the rice, spread out on tray then FREEZE for 1 – 2 hours, or refrigerate for 3 – 4 hours. It’s not just about cooling the rice, it’s also about making the surface of the rice dry out.

Nasi Goreng is also a terrific Asian side dish option, something a little different that packs a bit of a flavour punch! Try it on the side of (see source for links to following):
Indonesian or Thai Chicken Satay Skewers
Asian Marinated Chicken
Asian Chilli Garlic Shrimp/Prawns – big punchy flavours, tastes like Thai Chilli jam!
Marinated Thai Chicken (Gai Yang)
Chinese Barbecue Pork (Char Siu)

Ingredients: 

CHICKEN
1 tbsp oil
5 oz / 150g chicken breast , thinly sliced (or other protein)
1 tbsp kecap manis (sweet soy sauce, Note 1)

RICE
1.5 tbsp oil
2 garlic cloves , finely chopped
1 tsp red chilli , finely chopped (Note 2)
1 onion , small, diced
3 cups cooked white rice , day old, cold (Note 3)
2 tbsp kecap manis (sweet soy sauce, Note 1)
2 tsp shrimp paste , optional (Note 4)

GARNISHES / SIDE SERVINGS (OPTIONAL)
4 eggs , fried to taste
1 green onion , sliced
Tomatoes and cucumbers, cut into wedges/chunks
Fried shallots , store bought (optional) (Note 3)
Lime wedges

Directions: 

Heat oil in a large skillet or wok over high heat.
Add chili and garlic, stir for 10 seconds.
Add onion, cook for 1 minute.
Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelized.

Recipe Notes:

1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as “sweet soy sauce”. Consistency resembles maple syrup, available in most supermarkets in Australia (Woolworths, Coles, Harris Farms).
Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.

2. Chilli – I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn’t make it spicy. Adjust to taste. Chilli paste can also be used instead – add it when you add the rice.

3. Day old cooked rice – All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain.

4. Shrimp paste – Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine.
Still tasty WITHOUT shrimp paste. SUB with more kecap mans OR 1 tbsp fish sauce!

SERVING
Make it a meal – traditional Indonesian style!: Serve with a fried egg sunny side up (runny yolk!), tomato wedges and slices of cucumber on the side. Serve, garnished with garnishes of choice (green onions, red chili, fried shallots).

Sweet Potato Salad

Servings: 4
Preheat: 425
Prep Time: 30
Source: https://www.loveandlemons.com/sweet-potato-salad-recipe/#wprm-recipe-container-51120

This roasted sweet potato salad recipe is a delicious lunch or side dish! If you’re making it in advance, wait to add the dressing and the avocado until right before you eat.

Ingredients: 

4 sweet Potatoes, cubed
1 recipe Tahini Dressing (below)
4 cups arugula
⅓ cup crumbled feta
1 avocado, sliced
Lemon wedge, for squeezing
3 tablespoons toasted pepitas or toasted pine nuts
Sea salt and freshly ground black pepper

Tahini Dressing
¼ cup smooth tahini (not the dry, stiff stuff at the bottom of a jar)
3 tablespoons water, more if needed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
1 small garlic clove, grated
¼ teaspoon sea salt

Directions: 

Preheat the oven to 425°F and line 2 large baking sheets with parchment paper. Toss the sweet potatoes with olive oil, salt, and pepper and spread evenly onto the baking sheets. Roast for 25 minutes or until the edges are browned.

In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth. If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency.

Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas or pine nuts. Season with salt and pepper to taste and serve.

Creamy Polenta With Mushrooms and Kale

Servings: 4
Preheat: 
Prep Time: 1 hour
Source: https://cooking.nytimes.com/recipes/1021827-creamy-vegan-polenta-with-mushrooms-and-kale?searchResultPosition=2

I modified this to make it non-vegan and added dried porcini mushrooms, because they make everything more delicious. We made it with chard, but chard wilts quickly in the mushrooms and doesn’t present well in leftovers, so I would recommend using kale. We left out the rosemary, and it was fine.

Ingredients: 

FOR THE POLENTA:
6 cups low-sodium vegetable broth, plus more as needed
Kosher salt and black pepper
1 ½ cups polenta, medium- or coarse-grind cornmeal, or corn grits
3 tablespoons butter

FOR THE MUSHROOMS:
3 tablespoons olive oil, plus more as needed
1 small yellow onion, finely chopped
1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
1/2 cup dried porcini mushrooms, soaked for 30 minutes in 1/2 cup warm water, then chopped
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
Pinch of red-pepper flakes
3 tablespoons tomato paste
⅔ cup full-bodied red wine
1 cup low-sodium vegetable broth
1 large or 2 small bunches (about 10 ounces) kale (best) or Swiss chard, stemmed, then leaves torn into bite-size pieces
1 teaspoon red wine vinegar
Chopped fresh parsley, for serving

Directions: 

Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter. Season to taste with salt and black pepper; cover and set aside.

Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Add filtered water used to soak porcini mushroom to pan. Raise the heat to medium-high, and add the fresh mushrooms and, optionally, the rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.

Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.

Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.

Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.

Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

New England Fish Chowder

Servings: 8 as a main course
Preheat: 
Prep Time: 1 hour
Source: https://www.epicurious.com/recipes/food/views/new-england-fish-chowder-105200

To me, this is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn’t require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

Ingredients: 

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups fish stock, chicken stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Directions: 

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.

3. Add the potatoes and stock. If the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over-season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.

6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

Strong Fish Stock, made with the heads and bones from the cod or haddock you buy for chowder, is by far the best choice for this recipe. I urge you to make it, but if you can’t, there are alternatives listed in the recipe.

For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.

Quiche Lorraine

Servings: 4
Preheat: 375
Prep Time: 1 hour
Source: From Julia Child’s Kitchen

Ingredients: 

Pate Brisee, pre-baked in an 8-9″ pie shell
5 or 6 thick slices bacon, cooked and crisp
3 large eggs
1/4 tsp salt
pinches of pepper and nutmeg
1/2 C heavy cream
1 1/2 Tbsp butter

Directions: 

Crumble bacon into the bottom of the pastry shell. Beat up the filling to be sure all is blended and pour enough into the shell to come 1/4 inch from its rim at its lowest point. It is better to use too little than too much, since any overfill will swell up and spill a large part of your custard into the over. Hold the butter over the top of the quiche, cutting it into quart-inch bits and dropped them on the surface.

Place the quiche in the pre-heated oven and set your timer for 15 minutes. Normally the quiche mixture will slowly begin to set, rising about double as it does so; when has risen completely, in 30-35 minutes, and the top is nicely browned, it is done.