Corn and Cheddar Soup

INGREDIENTS
2    slices of thick-cut bacon
1    medium white on ion, chopped (about 1 cup)
1    tablespoon butter or butter substitute
1    pinch salt
3    cups low sodium chicken broth
2    medium Yukon Gold or white potatoes, peeled and diced (1 to 1 1/4 cups)
2   cups frozen corn kernels, divided
2   ounces extra sharp cheddar cheese, grated

METHOD
Slice the bacon in  half lengthwise and then crosswise into 1/2 inch pieces. Using a medium sauce pan  over medium-high heat, cook the bacon pieces until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon to a paper towel to drain and discard all but 1 ounce of the bacon fat (do not dump it into the sink but into the garbage.) Reduce the heat to medium and add the onions and butter to the sauce pan. Cook for 4 to 5 minutes until softened.

Add the potatoes, chicken broth and 1/2 cup of the corn to the skillet and cook uncovered for 12 to 14 minutes until the potatoes are tender.Working in batches if necessary, transfer the soup to a blender or food processor and process to a puree. Rinse out the sauce pan and return the puree to the pan. Add the 1 1/2 cups of corn and the grated cheddar cheese, stirring well. Cook until the cheese is melted and the soup is well heated. Chop the bacon pieces to small bits and serve the soup hot with a sprinkle of bacon bits. This recipe will serve two to three persons.

Sardine Chowder

INGREDIENTS          
2          medium Yukon gold potatoes,
                peeled and cut into ½ inch cubes (2 cups)
4          cups water
4          slices bacon
½         tablespoon butter or butter substitute
½         tablespoon olive oil
1          medium white onion, chopped (1 cup)
3          cloves garlic, minced
2          ribs celery, chopped (1 cup)
1          cup red bell pepper, finely chopped
½         cup carrots, finely chopped
2          cup low sodium chicken broth
1          box POMI strained tomatoes (26 ounces)
1          teaspoon fresh thyme or ½ teaspoon dried
½         teaspoon dried oregano
2          bay leaves
2          cans (4.5 ounce) sardines in oil or water, drained, backbones removed, chopped
1          tablespoon chopped flat leaf parsley

METHOD

In a medium sauce pan, combine the potato chunks and water and bring to a boil. Lower heat to medium-low and simmer for about 10 minutes until the potatoes are almost soft. Remove from the heat, remove the potatoes from the liquid and reserve both.

In a medium skillet, add the bacon over medium heat and cook until the bacon is golden and crisp, about 5 to 7 minutes. Remove the bacon to paper towels to drain and retain 1 tablespoon of the fat (dispose of the rest in the garbage, not down the sink.)  Add the butter and olive oil along with the onions, garlic, celery, bell pepper and carrots.

Simmer for 4 minutes, stirring occasionally, until the vegetables become somewhat tender. Add the chicken broth, tomatoes, spices, bay leaves and bacon, Cook the soup at a simmer, stirring occasionally, over medium heat for 10 minutes. Remove from the heat and remove the bacon and bay leaves.  Add the sardine pieces, potatoes, potato liquid and parsley.. Stir well and let the soup sit for a few minutes before serving.

Based upon a recipe in Food and Wine Magazine, November 2010 and many others from Internet sites.

 

Green Tomatoes

Well, it is that time of the year. The summer was slow and so all the tomatoes haven't quite ripened and it is time to put in the winter crops, so out the tomatoes come. But, what to do with green tomatoes? Look down around the blog for a few ideas - in fact, I am still working on two more recipes. There are many recipes on the web for relish and pickles so I won't travel there.
Fried Green Tomatoes are a different story. At first, you can either dip them or not dip them in one egg beaten with 2 tablespoons of water.Then there are generally three coatings to try: flour, bread crumbs or corn meal. "Bread crumbs" covers a ,lot of territory also. I tried all six methods and, unfortunately, did not like any of them. The best of the lot was egg dip and bread crumbs, but perhaps my slices were too thick because they hardly got cooked before the bread crumbs were, literally, burned toast. Perhaps I can find an "expert" fried green tomato chef somewhere.......

Green Tomato Fritters

IINGREDIENTS
1    can (15 ounce) butter beans
1    cup chopped green tomatoes (2 medium)
1/2 cup polenta mix or fine cornmeal
1    tablespoon granulated brown sugar
2    tablespoons olive oil, divided
1    teaspoon dried thyme
1/4 cup flour
1    egg, beaten

METHOD
Rinse and drain the butter beans. Mash them to a paste in a large bowl or use a food processor to process them and remove them to a large bowl. Retain. In a medium sauce pan, place the chopped green tomatoes into 1 cup of boiling water and cook for 3 minutes. Drain and retain both the tomatoes and the water. Return the cooking water to the medium sauce pan and add the polenta. Cook, stirring, until the polenta is thick and creamy, about 10 to 12 minutes. Remove from the heat.

Add the tomatoes to the mashed beans in the large bowl. Add the cooked polenta, brown sugar, 1 tablespoon olive oil, thyme and flour. Mix thoroughly and stir in the beaten egg. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Scoop up about 1/3 cup of the fritter batter and drop into the skillet. Press down with the scoop and flatten the fritter to about 3/8 inches thick. Repeat for 2 more fritters.

Cook the fritters for 4 to 5 minutes before turning them over and cooking another 4 to 5 minutes. They should be golden to dark brown - not burned. Remove to a platter covered with paper towels to drain and continue cooking fritters until all the batter has been cooked. Serve immediately. This recipe should make 7 to 8 fritters.

Green Tomato Risotto

Rice with green tomatoes made the way the Italians might cook it if they every had green tomatoes.

INGREDIENTS
1    tablespoon olive oil
1    medium white onion, chopped
1/3 cup Arborio or Carniroli rice
1/4 cup dry white table wine
1/4 cup chicken broth
1    cup hot water
1/2 teaspoon dried thyme
1    pinch red pepper flakes (optional)
1    cup chopped green tomatoes (2 medium)
1    tablespoon butter

METHOD
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring, until it becomes translucent, about 4 to 5 minutes. Add the rice and cook until it begins to sizzle, about 3 to 4 minutes. Add the white wine.and continue to cook until it is absorbed. In a small sauce pan, add the broth to the 1 cup of hot water and place on the stove at low heat. Add 1/4 cup of this mixture to the skillet and continue to stir until absorbed.

Continue adding small amounts of broth/water and stirring for 10 minutes. Add the thyme and red pepper flakes. Continue adding water and stirring until the rice is almost al dente and add the tomatoes. Cook for3 more minutes, remove from the heat, add the butter, stir it in and let the risotto set for a few minutes before serving.This recipe will make about 2 to 4 servings as a side dish.