Recipe Page

Corn Chowder

Ingredients

• 4 Tbsp butter

• 1/2 large yellow onion, chopped (about 3/4 cup)

• 1/2 cup small diced carrot

• 1/2 cup small diced celery

• 4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups)

• 1 bay leaf

• 2 cups corn stock

• 2 1/2 cups milk, whole or low fat

• 2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)

• 3 teaspoons of Kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon fresh thyme sprigs

METHOD

   Place butter into a large, heavy-bottomed soup pot. Heat on medium heat until melted. Add the onions, carrot, celery: Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes. Milk, corn stock, bay leaf to pot, bring to a boil and reduce heat to a bare simmer. Add the corn. Cover the pot and cook for 20 minutes.

   Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan. After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

   Discard the bay leaf. Add the salt and black pepper. Add more salt and pepper to taste. ∆

   THE FOOD CONNECTION @ UK

Eggs in Hell

From “How to Cook a Wolf” by MFK Fisher (1942)

Ingredients

• 4 Tablespoons olive oil (substitute will do, dad blast it)

• 1 clove garlic

• 1 onion

• 2 cups tomato sauce (Italian kind is best, but even catsup will do if you cut down on spices)

• 1 teaspoon minced mixed herbs (basil, thyme)

• 1 teaspoon minced parsley

• Salt and pepper

• 8 eggs

• Slices of French bread, thin, toasted Heat oil in a saucepan that has a tight cover. Split garlic lengthwise, run a toothpick through each half, and brown slowly in oil…Add the onion, minced and cook until golden. Then add the tomato sauce and the seasonings and herbs. Cook about fifteen minutes, stirring often, and then take out the garlic.

Into this sauce break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about fifteen minutes. (If the skillet is a heavy one, you can turn of the heat and cook in fifteen minutes with what is stored in the metal.) When done, put the eggs carefully on the slices of dry toast, and cover with the sauce. (Grated Parmesan cheese is good on this, if you can get any.) ∆

   THE FOOD CONNECTION @ UK