These recipes are from Chef Alli's Culinary Class at HVT, held Thursday, April 25: The Bowled and The Beautiful Chowder Class.
Cheddar and Ale Chowder with Potato and
Pancetta
Adapted from a Brown Eyed Baker recipe
4 to 6 servings
4
slices thick-cut bacon, diced
1 medium onion, minced
1 small shallot, minced
1 medium Yukon Gold potato, peeled and cut into ¼-inch dice
1 medium carrot, minced
1 small stalk celery, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
1½ cups (one 12-ounce bottle) light-colored ale
1 cup vegetable broth
2½ cups half-and-half (may substitute fat free, if you choose)
Pinch cayenne pepper
2 tablespoons dry sherry
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1. Cook the pancetta in a large stockpot or
Dutch oven over medium heat until crisp, 4-5 minutes. With a slotted spoon,
transfer the pancetta to a paper towel-lined plate and set aside.
2. Add the onion and shallot to the pot
containing the pancetta drippings and cook, stirring occasionally, until
softened, about 4 minutes. Add the potato, carrot, celery, and garlic and cook
until the garlic is fragrant, about 1 minute. Add the flour and cook, stirring
to coat the vegetables, until the mixture begins to brown on the bottom of the
pot, about 2 minutes.
3. Gradually whisk in the ale, chicken stock,
and half-and-half. Add the bay leaf and increase the heat to medium-high. Bring
to a boil, reduce the heat to medium-low, and simmer until the vegetables
soften, about 3 minutes.
4. Remove the pot from the heat. Stir in the
cayenne and sherry and allow to cool slightly, about 2 minutes. Slowly whisk in
the cheese and thyme until the cheese melts. Stir in the reserved pancetta,
season with salt and pepper to taste, and serve immediately.
Gram’s Clam Chowder
2 Tbs. unsalted butter
1 medium onion, finely diced
2 celery stalks, sliced into ¼ inch pieces
3 Tbs. flour
2 cups vegetable broth
20 oz. chopped clams, in juice
1 cup heavy whipping cream
1 bay leaf
2 russet potatoes, peeled and cut into ½ inch
cubes
Kosher salt and white pepper, to taste
Heat the butter in
a large stock pot over medium high heat; add the onion and celery and sauté
until softened, approximately 6-8 minutes.
Add flour to aromatics in sauté pan and stir to incorporate evenly. Add the broth, clam juice, (reserve clams for
now) cream, bay leaf, and potatoes; stir to combine and bring to a simmer,
stirring constantly as mixture thickens, then reduce heat to medium low and
cook for 25-30 minutes. Stir soup often
and simmer just until potatoes are fork-tender.
Now add in clams and season soup to taste with salt and pepper; cook
soup for another 2-3 minutes, just until clams are firm. Serve at once!
Curried Sweet Potato Chowder
Serves 4
3 medium sweet potatoes, peeled
2-4 Tbs. evoo, divided use
1 medium yellow onion, diced
2 garlic cloves, minced
2 stalks of celery, sliced
1-2 tsp. garam masala
1 tsp curry powder
5 cups of chicken or vegetable broth
1 cup of coconut milk, can use light, if preferred
Preheat the oven to 425 degrees F. Slice the sweet potatoes into 2 inch rounds.
Place potatoes on a baking sheet and drizzle with 1-2 tablespoons evoo; season
to taste with kosher salt and freshly ground black pepper. Roast sweet potatoes 40 minutes, then reduce
heat to 350 degrees F. and continue to cook potatoes until they are fork-tender;
remove from oven and set aside to cool.
Meanwhile, in a large stock pot, heat the
remaining 1-2 Tbs. evoo over medium heat; add the garam masala and curry powder
and cook for 30 seconds, then add the onion and celery and sauté, stirring
often, for 4-6 minutes. Stir in garlic and cook for an additional 30 seconds;
remove sauté pan from heat. Add roasted
sweet potatoes and stir to combine. Add
stock and bring mixture to a boil; reduce heat and simmer soup for 15
minutes. Let soup cool slightly before
using a food processor (working in batches to process) or immersion blender to
blend until creamy. Place soup back into
stock pot over medium heat; stir in coconut milk and heat until hot
throughout.
Ree’s Corn Chowder
Serves 10-12
4 Tablespoons 1/2
Stick Butter
1 whole Onion,
Chopped
3 slices Bacon, Cut
Into Pieces
3 whole Bell
Peppers, Finely Diced (red, Yellow, Orange)
5 ears Corn, Kernels
Sliced Off
1/4 cup All-purpose
Flour
3 cups Chicken Stock
Or Broth
2 cups Half-and-half
1 cup (heaping)
Grated Monterey Jack
1 cup (heaping)
Pepper Jack
1/3 cup Sliced Green
Onions
In a large pot, melt butter over medium-high
heat. Cook onions for a couple of minutes. Add bacon and cook for another
minute or so, then add diced bell peppers and cook for a couple of minutes.
Finally, add corn and cook for a minute; sprinkle flour evenly over the top of
vegetables and stir to combine, cooking for 1-2 minutes to let flour cook a
bit. Pour in broth and stir well. Allow
chowder to thicken for 3 or 4 minutes, then reduce heat to low. Stir in
half-and-half, then cover and allow to simmer for 15 minutes or so.
Stir in cheeses and green onions. When cheese
is melted and the soup is hot, check seasonings. Season with kosher salt and
pepper as needed. Serve at once.
Chef
Alli’s Favorite Peasant Bread
2 tsp. yeast and 1 tsp. sugar dissolved in 2
cups warm water
5 cups all-purpose flour
1 tsp. kosher salt
1 tsp. Italian seasonings
1-2 Tbs. evoo
1-2 Tbs. cornmeal
In a large mixing bowl, combine flour, salt
and Italian seasonings; add water/yeast mixture and gently combine. Cover bowl with a towel and set in a warm
place to let dough rise for about 45 minutes – 1 hour. Meanwhile, prepare a baking stone or baking sheet
by drizzling it with evoo topped with cornmeal.
Punch dough down and place onto prepared baking sheet/stone. Let dough raise for 30 minutes. Preheat oven to 400 degrees F. and bake for
20 minutes, or until golden brown.
Reduce heat to 350 degrees F. and continue to bake bread for an
additional 10-15 minutes. Upon removing
bread from oven, brush with a bit of melted butter or evoo. Let bread cool slightly before slicing. Can toast slices, if preferred – mine usually
never make it that far. J
Chef Alli’s Inc.
Office:
785. 272.1055
Now
You’re Cookin’!
