Mussel and Littleneck Clam Chowder

Recipe: Mussel and Littleneck Clam Chowder
Page: 63
Date Cooked: December 19, 2010

First off, this is not your traditional clam chowder and as you read this it will become increasingly apparent. To me, it was a really great update on the classic. Not at all what I was expecting. Instead it was just better.

Ingredients: onions, garlic, serrano chilies, ginger, coconut, littleneck clams, mussels, olive oil, dry white wine, orange, saffron, potatoes, carrots, zucchini, tomatoes, cilantro, sage, lime, heavy cream, salt, and pepper 

As usual, I began with getting everything in place. Onions were thinly sliced; garlic and chilies were minced; and the ginger was peeled and cut into strips. The olive oil, onions, garlic, and chilies were cooked together until the onions got soft. Wine, orange zest, ginger, and saffron were then also added to the pot.

Olive oil, onions, garlic, chilies, white wine, orange zest, ginger, saffron cooking

In the meantime, the mussels and clams were cleaned and placed in the fridge. Additonally, the shredded coconut was toasted in the oven.

Toasted coconut

Once the onion mixture was cooked to time, the mussels were added to the pot. After about a minute the littleneck clams were also added to the pot. This specific part of the instructions struck me as interesting. I never knew that mussels took longer to cook and open up than clams. Once the mussels and clams opened up, they were removed with a slotted spoon.

Left: mussels and clams cooking in the onion mixture
Right: opened mussels and clams

The meat was removed from all the shells, placed in a container, and kept in the refrigerator. The onion mixture was also placed through a strainer and the cooking liquid was reserved. Then it was on to round two of the chopping and simmering. Potatoes were peeled and sliced; carrots and zucchini were diced; tomatoes, cilantro, and sage were chopped. The potatoes, carrots, zucchini, and tomatoes were then added to the strained cooking liquid and simmered. Once the vegetables got tender, the cream, coconut, herbs, saffron, mussels and clams were added.

1. Strained cooking liquid
2. Cooking liquid with potatoes, carrots, zucchini, and tomatoes
3. Simmering vegetables
4. Cream, coconut, herbs, saffron, mussels, and clams added

Once the chowder was cooked through it was time to eat.

Mussel and Littleneck Clam Chowder

Though I may have given the punch line away in the intro, I think it is necessary to state once again: This is not your typical clam chowder. The vegetable combination and the saffron lend an exotic flavor to this chowder. Ever bite I took I enjoyed it more and more. I think it would be safe to say that this is another recipe I plan on making again. Another thing that struck me as I enjoyed this chowder was how simply it would be to make for a vegetarian - just nix the seafood. Heck make one batch, split it into two and add your desired meat in the chowder. All in all it was just good.

Enjoy!

Warm Dandelion, Bacon, and Potato Salad

Recipe: Warm Dandelion, Bacon, and Potato Salad
Page: 82
Date Cooked: December 6, 2010

My favorite part of this project is buying ingredients I have never bought before. I'm sure we all have this experience, you cruise down the grocery store isles and look at something, comment to yourself how interesting it is, and then make a mental note to come back to it. However, more often than not, you never seem to pick it up, despite the numerous mental notes.

I can say this about many ingredients required for the recipes I've made thus far and it holds true for this one as well. Dandelion has remained an ingredient that I consumed only when served to me at a restaurant. Many times, it is also presented in small quantities. With this recipe, I got a good sense of the flavor and texture of this leaf. And all in all, it made for an interesting salad...Warm Dandelion, Bacon, and Potato Salad.

Ingredients: Butter, small potatoes, garlic, salt, pepper, bacon, dandelion greens, shallots, sage, olive oil, mustard, sherry vinegar

The potatoes were the first items that needed preparation. They were cut into slices and spread in a roasting pan. The garlic was peeled and smashed and added to the pan. Finally, melted butter was drizzled on top of the potatoes and garlic. The pan was placed into the oven till the potatoes were golden and tender.

Pan of potatoes, garlic, and melted butter to be roasted

While the potatoes roasted, the bacon was cut into "lardons"; the dandelion stalks were removed and the leaves were cut; the shallots were minced; and the sage leaves were chopped.

1. Lardons of bacon 2. Dandelion greens 3. Minced shallots 4. Chopped sage

Once the potatoes were done, the garlic was discarded, and the warm potatoes were tossed with the dandelion greens. Bacon and olive oil were placed into a skillet and cooked till golden. The bacon along with some of the rendered bacon fat was tossed into the dandelion greens. In the meantime, the shallots cooked in the remaining bacon fat just until softened. And just like the warm ingredients before it, the shallots were tossed into the greens.

1. Only potatoes 2. Potatoes, bacon, and bacon fat 3. Potatoes, bacon, bacon fat, and shallots

And of course no salad is complete without dressing. So as the warm components continued to wilt the dandelion greens, the dressing was prepared. Mustard and sherry vinegar were added to the pan and whisked well. Then the sage was added. Finally, on low heat, the mixture was whisked with some olive oil until the dressing emulsified.

Left: Mustard, sherry vinegar, and sage mixture
Right: Completed dressing 

The dressing was poured over the dandelion greens and tossed. Finally, the salad was seasoned with black pepper.

Warm Dandelion, Bacon, and Potato Salad

I would categorize the Warm Dandelion, Bacon, and Potato Salad as one of those not so healthy salads. I mean come one people - butter + olive oil + bacon fat does not equal a healthy salad. Despite the non-diet disclaimer, the salad was delicious. Every ingredient played off of each other. The slight bitterness of the dandelion greens, the fat of the bacon, and the crisp earthiness of the potato made it a perfect combination.

I was surprised to find that the bitterness of the dandelion greens was indeed mild. Jonathan Waxman hits on this point in the introduction of this recipe - describing how warming the dandelion leaves three times (potatoes, bacon and bacon fat, and shallots) wilts the greens and removes some of the bitterness.

My one and only complaint was that I found the dressing to be a tad oily. I felt that not as much olive oil was needed in the last step of the dressing preparation. Despite this one hiccup, I would make this salad again. I mean, I did end up eating two servings in one sitting.

Enjoy!

Three-Tomato Salad, Version 1

Recipe: Three-Tomato Salad, Version 1
Page: 73
Date Cooked: November 27, 2010

While this recipe is called a "Three-Tomato Salad," Jonathan Waxman makes note of this misnomer. In actuality, it's the "Multiple-Tomato Salad, Version 1." I may be giving away the punchline....this salad was soo good yet so simple.

Ingredients: Red tomato on the vine, yellow tomato on the vine, orange tomato on the vine, Kumato tomato, grape tomatoes, olive oil, red wine vinegar, salt, pepper, basil

The tomatoes were sliced and arranged on plates in alternating colors. The olive oil and vinegar are whisked together. The salads are sprinkled with salt and pepper. The vinaigrette was spooned on at the last moment. Finally, basil was placed on the top.

Three-Tomato Salad, Version 1

The tomatoes speak for themselves and I was lucky to pick out some really great ones. The Kumato tomato was something I had never tried before and am now a believer. They definitely have more of a sweetness than regular tomatoes and were delicious.

This salad was simple and delicious. Not to mention, I personally think the colors and presentation look so wonderful and impressive. The salad was actually eaten with Bacon and Gruyère Burger with Guacamole and paired very well. The heaviness of the meat from the burger and lightness of the tomatoes and basil just went together superbly.

Enjoy!

Bacon and Gruyère Burger with Guacamole

Recipe: Bacon and Gruyère Burger with Guacamole
Page: 112
Date Cooked: November 27, 2010

"A burger is a miraculous meal in any guise."  Jonathan Waxman starts off the Bacon and Gruyère Burger with Guacamole with this line. I find it difficult to disagree with this statement. And considering that an average American eats 100 burgers a year, I doubt many people could disagree. Considering an overall fondness for burgers, this one looked like a winner. Bacon - good. Gruyère - Good. Guacamole - Good. How could you go wrong with all these delicious ingredients on a burger?

Ingredients: Ground chuck (80/20 lean-to-fat ratio), salt, pepper, bacon, avocados, sweet onion, olive oil tomato, gruyère, kaiser rolls

Jonathan Waxman gives you the option of preparing a medium grill fire to cook the burgers or cooking them in a cast-iron skillet. Considering it was a 30 degree Pennsylvania night - the cast-iron skillet seemed to make the most sense. The beef was mixed with salt and pepper and shaped into 4 burgers. Considering the recipe called for 2.5 pounds of meat, these were pretty large burgers.

Beef shaped into 4 burgers.

While the bacon cooked in the cast-iron skillet, it was on to making the guacamole. The guacamole included avocados, onion, and olive oil.

Left: Bacon cooking in skillet
Right: Finished guacamole

Once the bacon was cooked, the burger were added to the skillet and cooked, dare I say, perfectly. They were then topped with cheese and removed.

Right: Burgers being cooked
Left: Finished burgers topped with gruyère 

The rolls were lightly toasted. The burger was placed on each bun, topped with guacamole, bacon, and tomato. And ready for consumption:

Bacon and Gruyère Burger with Guacamole

The verdict: Too much meat. I know for many this may seem impossible, but really it was just too much meat. You couldn't appreciate the flavors of the cheese and the guacamole because of it. I ate it all as did my dinner guests and I can say I liked it. But it wasn't that perfect burger I was hoping it would be.

However, the next day, the left-over burger patty was sliced in half and made into 2 burger. This time around it was delicious. I was able to get a bite of every component and appreciate all the flavors.

Leftover burger with half the amount of beef

So all in all, I think the burger has definite potential, if you scale back the amount of beef. 2.5 pounds for 4 burgers is A LOT of beef. But the flavor combination is without a doubt successful.

Enjoy!