Cathy Burnham Martin's Blog, page 50

Chow-der Down!

Let’s celebrate National Clam Chowder Day with a simple discussion of the Great Chowder Debate. Some insist it must have a clear broth base; others want it creamy and thick. Some add tomatoes; some stick to onions and potatoes. Everyone is right. Chowder is perfectly adapted to anyone’s texture and taste preferences.

The word “chowder” comes from “chaudiere,” a French word for an iron soup kettle. Originally, New England clam chowder was made in such a kettle, and was a simple, clear broth chowder… just clams, onions, salt pork, potatoes, and pepper. Gradually, people started adding crumbled hard biscuits to thicken the broth. Then came additions that include milk or cream, celery, butter, bacon, corn, salt, paprika, parsley, thyme, and carrots.

 

Tomatoes, a staple in the Manhattan chowder, were late comers to the clam chowder party. After all, tomatoes were viewed as poisonous before the mid-1800s.

 

 

 

 

 

Serve it plain or garnished. Try au natural or topped with a flaky pastry. Clams in shell or out.

Go for clam chowder any way YOU like. Red, white, clear, or creamy.

 

Regardless, the big, hard-shelled Quahogs remain the preferred clam of choice. That said, steams have also won prizes for chowders in recent years.

If you have favorite tastes and concepts, today is no day to “clam up!” Share the yumminess with your friends and family. Chow down!

Perspective

 

“We don’t see things as they are.  We see them as we are.”

— Anais Nin (1914-1977)
French-born American novelist and dancer

Bloomin’ Attitude

“Some people are always grumbling because roses have thorns; I am thankful that thorns have roses.”

— Jean-Baptiste Alphonse Karr (1808 – 1890)
French critic & journalist

National Cook a Sweet Potato Day

I thought I’d serve up a dish that is often popular at Thanksgiving and Christmas, but it’s a big hit at Easter, too. Funny, none of those holidays land in February. And yet, February 22 is National Cook a Sweet Potato Day.

Sweet Potato Souffle
I skip the pecans if someone is dining with us who can’t eat nuts. And it’s still Yummyland! Some folks call this dish Sweet Potato Pie or Souffle or Casserole. I call it, “Gone!”
6 lbs baked sweet potatoes
1 c butter, softened
1 c brown sugar (or coconut sugar)
1 large finely chopped sweet onion (microwaved 2 minutes)
2 tsp ground cinnamon
1 tsp grated orange peel (can use dried)
½ tsp ground nutmeg
1 tsp salt & ½ tsp pepper
½ tsp pure vanilla extract
2 lg eggs, beaten
½ c (approx.) half-and-half (or milk)
1 c coarsely chopped pecans
4 c mini marshmallows
2 c pecan halves (or pieces), for garnish

Peel and mash the potatoes; then mash in butter, sugar, onion, seasonings, and extract. Gradually stir in the cream, just to reach your desired consistency. Stir in the egg, followed by the chopped pecans. Divide between 2 well-buttered 11x7x2” baking pans. Use back of spoon to smooth the top. Bake at 375°F for 15-20 min. Remove from oven and distribute marshmallows over the top. Return to oven and bake 10 more minutes till marshmallows are golden. Remove from oven and sprinkle tops with pecan halves. Let stand at 5-10 minutes before serving.  Makes 20 servings.

KISS Tips: This can be easily divided in half for smaller amounts. Before baking it also freezes well or can be refrigerated. If frozen, thaw overnight in the refrigerator. Before baking, bring to room temperature. (Remember to not add the marshmallows till halfway through the baking time.) This is also yummy with raisins and/or cranberries (dried, fresh, or frozen).

Duh!

“If once you forfeit the confidence of your fellow-citizens, you can never regain their respect and esteem.”

— Abraham Lincoln (1809-1865)
American statesman; 16th President of the United States, 1861-65; assassinated following Civil War

Speak Up!

 

“Be sincere; be brief; be seated.”

— Franklin Delano Roosevelt (1882 – 1945)
32nd President of the United States

Be YOU!

Today you are you! That is truer than true! There is no one alive who is you-er than you!

— Dr. Seuss (Theodor Seuss Geisel) (1904 – 1991)
American children’s author, illustrator, and political cartoonist

Happiest Birthday wishes to my hubby, Sir Ronald!

Rumaki Anyone?

I was recalling Rumaki, a popular appetizer from the 1950s & 60s. Thought you might like this updated rendition and some variations.

Rumaki
1 recipe of Asian Sauce (below)
6 chicken livers, halved
6-oz can sliced water chestnuts, drained
6 slices raw bacon, halved
¼ c coconut sugar
Pour Asian Sauce into large zip-top plastic bag with livers and 12 slices water chestnuts. Close and refrigerate 4 hours. Reserve the marinade. Wrap 1 liver and 1 water chestnut slice in each piece bacon, securing with wooden toothpick. Roll in coconut sugar Broil 3” from heat for 10 min, turning once or twice until bacon is crisp. Makes 12 tapas pieces.

Asian Sauce
¼ c tamari or soy sauce
¼ c x-virgin olive oil
2 T catsup
1 T apple cider vinegar
¼ tsp pepper
¼ tsp garlic powder
Combine. Makes ½ c of sauce.

KISS Variations: Try these as Oysters in Bacon. Use 1 lb bacon, partially cooked and cut in half. Plus, an 8-oz tub or can of whole oysters, each cut in 3 pieces. Wrap bacon around an oyster; secure with wooden toothpick. Bake at 350°F for 12 min, turning once or twice. Turn this into a Rockefeller-style with the addition of baby spinach, etc. Also can do this as a Shrimp Rockefeller. Another Super Simple twist is to replace Asian Sauce with a favorite bottled sweet Thai chili or General Tso sauce. You can also eliminate the chicken livers completely, and use whole water chestnuts. Or replace the chicken livers with another protein or even a chunk of pineapple.

Educate

 

“Bigotry is the disease of ignorance of morbid minds.  Education and free discussion are the antidotes.”

— Thomas Jefferson (1743 – 1826)
3rd president of the United States; diplomat, architect, and philosopher (in a letter to John Adams on August 1, 1816)

Do a Grouch a Favor Day

I think I will simply share a positive thought for “Do a Grouch a Favor Day.”

 

“I’ve always believed that you can think positive just as well as you can think negative.”

— Sugar Ray Robinson (1921-1989)
American professional boxer