Spicy Corn Chowder

Ingredients:

• 6 cobs of corn
• 4 large red potatoes
• 4 cups of vegetable broth
• 2 cups heavy cream
• 2 tablespoons butter
• 1 tablespoon and more olive oil
• 1 large sweet onion
• 4-5 large cloves of garlic
• 2 teaspoons Redmond's® Real Salt
• 1 teaspoon McCormack's® Peppercorn Medley
• 2 teaspoons Old Town Spice and Tea Merchant's® Raspberry Chipotle seasoning
• 3 bay leaves
• 2 large handfuls of fresh thyme 

Directions:

Mince onions into small cubes and set aside   [Slice the onion in half.  Then place it cut side down and slice into 3/16 inch slices.  Then slice each slice into 3/16 inch cubes.]  Mince the garlic and set aside.  Pull off the thyme leaves off all the stems and set aside.  Cut the red potatoes into half-inch cubes and set aside.

Melt the butter and a tablespoon of olive oil into a cast iron dutch oven.  When hot, add the onions and sauté until translucent and browned.  Use a potato masher to mash the onions into a soft mush.  Add the garlic and cook a few minutes more.

Once the garlic is fragrant and soft, slowly sprinkle the flour over the onion mash and garlic, stirring frequently.  Once the flour is incorporated, allow the mixture to cook a little bit as the color darkens.  Then slowly, stirring constantly, pour in the cream until you have a smooth (lump free) sauce.

Raise the temperature and slowly stir in the vegetable broth, sea salt, pepper, and bay leaves.  Add the potatoes, bring to a light boil, and cook until the potatoes begin to break down (approximately 10-12 minutes).

Whilst the potatoes are cooking, cut the corn off the cob into a large bowl and milk the cobs.  Once the potatoes are done, add the corn, raspberry chipotle seasoning, and thyme.  Drizzle olive oil across the top of the chowder and simmer vigorously for about 15 more minutes.  Serve warm.


Myrtle's Note:  I had some leftover corn on the cob and thought to try my hand at a chowder.  I am not good with soups, but thought a chowder might be a good place to start.  I adapted the recipe somewhat because I wanted a bit more depth of flavor.  I changed to red potatoes and added bay leaves and the raspberry chipotle seasoning.  I also decreased the broth, based on a few reviewer's comments, and increased the thyme leaves.  I thought the end result was amazing, even if it was my very first ever chowder.


Yield: 8 servings

Adapted from:  http://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe-1915497

Williamsburg Orange Cake

Ingredients (cake):

• 2 1/2 cups All-Purpose Flour
• 1 1/2 cups sugar
• 1 1/2 tsp baking soda
• 1/2 tsp Kosher salt
• 1 1/2 cups buttermilk
• 3/4 cup butter, softened
• 3 eggs
• 1 teaspoon vanilla paste
• 1 tablespoon orange zest

Ingredients (icing)

• 1/3 cup butter
• 3 cups confectioner's sugar 
• 3-4 tablespoons orange juice
• 2 teaspoons orange zest

Preheat oven to 350 degrees.

Directions:

Grease and flour two 9-inch cake pans and set aside.  Sift together the dry ingredients in a medium bowl and set aside.  

In a stand mixer, cream together the sugar and butter.  Add the eggs, orange zest, and vanilla paste.  Slowly add the dry ingredients and the buttermilk, alternating between the two, scraping down the sides of the bowl as you do. Beat 2-3 minutes on high.

Pour into the cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.

Whilst the cake is cooling, make the icing.  First, cream together the butter and sugar.  Then, stir in juice and orange zest.  Beat until smooth.

Ice when the cake is completely cooled.

Source:  https://lynn-southernwithatwist.blogspot.com/2014/01/williamsburg-orange-cake.html?m=1

Salsa Verde

Ingredients:

• 2 pounds green tomatillos
• 2 cloves garlic
• 2 serrano chiles or more to taste
• 1 cup cilantro leaves and upper stems 
• 1/4 cup roughly chopped white onion
• 1 teaspoon kosher or coarse sea salt or to taste
• 2 tablespoons safflower oil

Directions:

Peel the husks off and since the tomatillos.  Then place them, along with the garlic cloves and chiles, in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft, but are not coming apart.

Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.

Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

Myrtle's Note:  I have never made salsa and I do not eat salsa.  So, when looking for a recipe, I thought to use one of Pati Jinich.  I chose the salsa verde, because I thought that might be my sister's favorite.  For the "heat,"  I used 1 and 1/2 chilies.  My guests LOVED this!

Yield:  2 cups

Source:  https://patijinich.com/recipe/salsa-verde/