Food and more food.

I am always surprised when asked for a recipe by a person who doesn't know if I'm a good cook or not.  I am totally flattered and stunned when asked by a person who I know is an outstanding cook.  To any who ask for recipes based on the advice of my sons, I guess their size and health is a testament to something in my kitchen.

With the coming of cold weather and having waked up to snow on two mornings recently I have been breaking out not only the comfort food recipes but the ones that are easy, quick, and good keepers.  The nature of my husband's job, and now Mary-Kate's, makes for unpredictable dinner hours and the need for meals that are hearty, not ruined by waiting or reheating, and plentiful without being costly. (MK generally takes leftovers for lunch the next day)  Before I get into the recipes may I strongly suggest the purchase of a bread machine.  There is nothing better than fresh bread with a bowl of soup and there is nothing like a bread machine for turning the bread making process into a walk in the park.  After thirty years of baking bread by hand I have learned to appreciate the convenience of my bread machine.


Sweet Potato Soup
 1/2 stick unsalted butter
 1 onion chopped
2 cloves garlic minced
16 ounces chicken broth
2 bay leaves
3 sweet potatoes peeled and chopped
1 c heavy cream

Heat butter in a heavy saucepan over med. heat. Add onion and garlic and cook until the onions are tender, stir occasionally.
Stir in the broth, bay leaves, black pepper, and potatoes and heat to a boil. Reduce the heat to low.
Cover and cook until the potatoes are tender.
Stir in the heavy cream and cook until the mixture is hot and bubbling. Remove and discard the bay leaves.
Puree with a blender or immersible blender until mixture is smooth. Adjust salt and pepper to taste. Serve with a dollop of sour cream on top.

This can be made with squash instead of sweet potatoes. For a different flavor I often substitute bacon grease for the butter.  If a pressure cooker is available it can be used to speed up the process.  When I use the pressure cooker I still saute the onions and garlic on the stove top before putting all in the cooker.

Clam Chowder
2 can whole baby clams w/juice
2 can chopped clams w/juice
1 bottle clam juice
1 med. onion chopped
3 med. potatoes cubed (I don't peel mine)
3 carrots scrubbed and diced
1 can whole kernal corn
16 ounces chicken broth
1 c. heavy cream
1/2 stick butter
1 clove garlic minced

Heat butter in saucepan. Saute the onions and garlic until transparent.  Add carrots and potatoes and saute about 2 or 3 minutes until they start to soften.  Add chicken broth and clam juice, cover and let simmer until the potatoes are nearly cooked through.  Add salt and pepper to taste.  Add corn, clams, and cream.  Heat through and adjust the seasoning. 

This chowder recipe is best if made the day before.  It can be "fancied up" by adding shrimp, chunks of white fish, crab meat, and scallops.  If it is made for any other day but Friday I use bacon fat instead of butter.


I have also had a request for a cake recipe which is one of the only 2 cakes I ever make. I am not a cake maker at all.  I'm good with doughs and cooking but cake batters elude me. 

Creme de Menthe Cake
1 boxed yellow cake mix
1 box pistachio pudding mix
5 eggs
8 ounces sour cream
1/4 c Creme de Menthe liquor
1/3 oil
1 bag mini chocolate chips

Add all to mixer bowl except the chips. Mix until fully incorporated.  Add the chips and mix only until they are mixed in.  Pour into a well greased bundt pan.  Bake at 350 for 55 minutes.  When it comes out let sit 10 minutes before inverting on a plate and removing the pan.


Chocolate Glaze
1 pkg. reg. chocolate chips
1/4 c butter flavor crisco
1/4 corn syrup

Melt all together in a double boiler.  Pour over the warm cake. 

Next week is Thanksgiving and the day that I get to cook up a storm as my dad used to say.  Pies, casseroles, and a turkey meant for a king.  More recipes to come.