by admin | Jan 1, 2021 | Dinner Archive, Pork, Soup
Creamy Baked Corn Chowder
By: Morgana Jane
If you are a fan of mac n’ cheese, then you will love this gluten-free alternative!
It’s smooth, creamy, cheesy, and delicious without all the carbs.
1 lb boneless pork chop (about ¾” thick Is nice)
1 onion, cubed
2 c whipping cream
1 tbsp garlic granules
½ tsp salt
20 cracks black pepper
Drizzle of Sriracha (as much or little as you like)
3 c frozen corn
¾ c grated mozzarella cheese
¾ c grated Monterey Jack cheese
½ c parsley, roughly chopped
Butter to sauté
Smooth, creamy, and cheesy – it’s just a big bowl of comfort. Perfect for wet and chilly days and absolutely delicious!
Step by Step Instructions
Place the pork into a bowl, drizzle with olive oil, sprinkle generously with salt, pepper, and garlic granules, then use your hands to massage the oil and seasoning into the chops. Melt a bit of butter in a large cast iron pan over medium high heat and sear the chops on both sides, 3 – 5 minutes per side, then remove the pork from the pan and set aside.
Add a bit more butter to the pan if needed and sauté the onion until translucent, then add the cream, salt, pepper, garlic granules, and sriracha. Bring the cream to a hard boil and let it reduce by about ½, then add the corn to the pan and continue a moderate boil.
When the pork is cool enough to handle cut it into cubes (about ½”) and add it back to the pan with the corn and cream. The frozen corn will bring more liquid to the pan and the cream sauce will need to reduce again so that it’s nice and thick. Keep the pan on a moderate boil until the pork is cooked through and the chowder is a good consistency. Taste and correct seasoning to your preference.
While the chowder is reducing again, set the oven to 350°.
When the chowder has reached a good consistency turn off the heat and sprinkle the mozzarella and jack cheeses overtop, then pop the pan into the oven for 15 minutes, until the cheese is golden. You may wish to turn on the broiler for a minute to help finish the cheese to golden and a bit crisp.
When the cheese is golden and a bit crisp remove the pan from the oven and let it rest for a few minutes, then scatter the chopped parsley overtop, serve into shallow bowls, then sit down and enjoy the subtle flavors of pure comfort that you have created for dinner!
by admin | Nov 27, 2020 | Dinner Archive, Soup
Crispy Prosciutto Topped Split Pea Soup with Asiago & Onion Scones
By: Morgana Jane
This is a simple split pea soup that all of our children were raised on. True, it takes a good 3 – 4 hours to make, but most of that time is downtime. Toss the peas into the water with a bit of seasoning and let it do its thing. All you really have to do is mind the temperature and give it a stir every now and again – and, the payoff is delightful! A thick, delicious, warm, and comforting dinner that’s just perfect for chilly nights. So fire up that heavy bottom soup pot of yours and get ready to do not much of anything until it’s time to pop the scones into the oven!
- 3 c flour
- 1/3 c natural sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- ¾ c cold butter, cubed
- 1 c kefir (milk will do it you don’t have kefir)
- 1 egg
- 1 c grated Asiago cheese (or any cheese you like!)
- 1/4 c green onions, chopped (optional)
- Rock salt & garlic granules to finish
Step by Step Instructions
Add the split peas, bay leaves, salt, pepper, and water to a large, heavy-bottom soup pot (heavy bottom is important here otherwise the peas will stick to the bottom of the pot as they break down and they will burn giving the soup a not so awesome flavor).
Turn the heat to high and bring everything to a hard boil (uncovered) for about 20 minutes, stirring occasionally, then turn the heat to medium and maintain a moderate boil for a couple of hours. You can pretty much ignore the soup from this point forward, giving it a stir every now and then as the peas continue to break down.
I keep a small jug of water beside the stove to add to the pot if the soup is getting too thick so just add a splash now and then when you give it a stir to keep it at a soupy rather than stewy consistency.
Once the soup has been on for 2 hours add the basil, turn the heat to medium low and keep it just under a boil until it is done, adding more water and stirring occasionally as required.
When you are about 45 minutes away from serving dinner, get the scones going. (Not into making scones? Add 4 of your favorite pre-made savory scones to your shopping list!).
Set the oven to 400° and line two baking sheets with parchment.
Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl. Add the butter cubes and cut the butter into the dry ingredients to pea size with a pastry cutter or two knives.
In a smaller bowl whisk the kefir (or milk) and egg together.
Add the cheese and onions to the dry ingredients and mix well, then gently add the liquid into the center of the dry ingredients and mix until just combined. I start this process with a spoon, and finish mixing it with my hands, gently rolling and folding the stray dry ingredients into the dough.
Once everything is sticking together divide the dough in half and remove to a floured surface. Gently form each half into a ball and use your hands (or a rolling pin) to press the dough into a circle with a thickness of about ¾”. Cut the rounds into 6 or 8 wedges and place them, well-spaced, on the baking sheets, (you can brush the tops of the scones with beaten egg or a little kefir (or milk) and sprinkle with garlic granules and rock salt if you like) and pop the pans into the oven, side by side, for about 16 minutes – until golden brown.
While the scones are in the oven place the prosciutto in a heavy skillet over medium high heat and cook until good and crispy – set aside.
When the scones are browned to perfection remove them to a rack to cool for a few minutes, then transfer to a serving plater and serve your soup to four soup plates. Crumble a bit of crispy prosciutto overtop then sit down and enjoy the warm and comforting flavors of this classic wintery dinner – and be sure to have plenty of butter on hand to slather over the warm scones!
by admin | Oct 16, 2020 | Dinner Archive, Fish, Pescatarian, Soup
Westcoast Chowder with Cheese Scones
- 1 tin (142g) baby clams, including the juice they are packed in
- ½ lb salmon filet
- ½ lb cod filet, pin bones tweezed out
- 6 slices thick cut bacon, cut into bits
- 1 large onion, chopped
- 6 carrots, chopped
- 2 sticks celery, chopped
- 4 potatoes, peeled and chopped (1/2” cubes)
- 1 bay leaf
- ½ tsp salt
- 15 cracks fresh black pepper
- 1 tsp fennel seeds
- 1 cup cream (or milk)
- Prepare your fresh cheese scones while the chowder simmers. The recipe is right here!
- Pressed for time or just not into it? Purchase 4 cheese scones (or your favorite savory scones)
Step by Step Instructions
Place the bacon in a large, heavy Dutch oven over medium heat and crispify the bacon. You want the bacon fairly crisp for this application – nobody likes chunks of soft, wimpy bacon in their chowder… When the bacon is about ½ as crisp as you like, increase the heat to medium high, add the onions and sauté until the bacon is crisp (but not burnt) and the onions are beginning to brown on the edges. This process will take a good 10 minutes.
When the bacon and onions are done remove the pot from the heat and set it on an angle (place a spoon under one side) and push the bacon and onions to the high side of the pan to allow the excess fat to drain away. Use a spoon to remove most of the rendered bacon fat, but do leave a little behind as it brings great flavor to the chowder.
Once the excess fat has been removed add the potatoes and celery to the pot and sauté for 2 minutes, then increase the heat to high and add the carrots and the clams, along with the juice that the clams are packed in. Use the tin from the clams and add 2 tins full of water to the pot. Cover the pot and boil for 10 minutes, lower the heat to medium then add the 2 filet of fish (whole – they will break up as the chowder simmer and we will fish the salmon skin out later) to the pot and simmer uncovered for 20 minutes (as the cod simmers any pin bones that you missed with likely pop up and you can easily pull them out at this time).
Once the chowder has simmered for 20 minutes add the cream and lower the heat. It is important to keep the chowder under a boil once the cream has been added to avoid separation. Add the fennel seeds and stir gently to break up the fish filets. Give the chowder a taste and correct the seasoning if required.
Let the chowder simmer for as long as you like – the longer the better as the flavors have more time to mingle and get acquainted. That said, once it has been simmering for at least 30 minutes in total, it’s good to serve – so 10 minutes after you add the cream is just fine!
When you are ready serve the chowder into soup plates along with a plate of warm cheese scones. I know you will love this family recipe that we have been perfecting and serving up for dinner for generations!