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New England Clam Chowder and Fresh Bread by Jes Mostek	No ratings Rating Details Rate this meal Printable View

If you want to make a meal your family will be raving about, make the recipes included here.

But if you're short on time, simply buy soup from a can and a bag of those great "Take & Bake" rolls.

Recipes:

New England Clam Chowder by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

If you can't actually get to Maine, this recipe is the next best thing!

Ingredients:

3 c.

potatoes, peeled and diced

3 slices

bacon, finely chopped

3/4 c.

onion, finely chopped

1 clove

garlic, minced (or ½ tsp. garlic powder per clove)

1 tsp.

parsley

1/4 tsp.

sage

1/4 tsp.

rosemary

1/4 tsp.

thyme

1/4 tsp.

oregano

1/4 tsp.

basil

1/4 tsp.

tarragon

1/4 tsp.

marjoram

1/4 tsp.

pepper

1/4 tsp.

salt

5 tsp.

flour

3/4 c.

clam juice

2 c.

whole milk

1 (6.5 oz.) can

clams

Directions:

Place the diced potatoes in a 4 qt. pot and cover with water. Bring to a boil. Reduce to a simmer and cook until potatoes are tender (5-10 minutes). Drain potatoes and return to pan.

Meanwhile, in a large skillet, sauté bacon, onion, garlic together. Add the parsley, sage, rosemary, thyme, oregano, basil, tarragon and marjoram. Cook until onion and garlic are tender but do not brown (3-5 minutes). Add flour and clam juice and bring mixture to a boil. Boil until mixture thickens. Reduce heat to a simmer and cook for an additional 2 minutes, stirring constantly, to cook off the starchy taste of the flour.

Transfer mixture to the 4 qt. pot with the potatoes. Add the milk and canned clams and heat over a low flame. Cook at a very slow simmer for an additional 10-15 minutes. Never heat cream soup to a rapid boil or it will curdle.

Categories:

Fall/Winter
Fish & Seafood
Low Carb
Peanut/Nut Free
Soups

No-Fail Homemade Bread by Jes Mostek serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A warm loaf of fresh-baked home-made bread is the ultimate comfort food! But putting all that time and effort into bread that doesn’t rise properly can be terribly discouraging. If you’ve been unlucky in bread baking in the past, I encourage you to give it another go. And if this would be your first attempt at baking bread, you’re about to begin a great love affair. This recipe takes the guess-work out of bread-baking. May the hearty aroma of bread be with you soon!

Using bread flour makes all the difference in the world for successful bread-making. The difference between bread flour and all purpose flour is the heightened levels of wheat gluten in the bread flour. The gluten is what gives the bread dough its elasticity (the springy, spongy texture when it's done). If you don't want to commit to a whole bag of bread flour, you can also buy wheat gluten and add one T. for every 1 c. of flour.

Ingredients:

1 1/2 c.

milk, divided (luke-warm)

2 T.

sugar

2 tsp.

yeast (1 sachet = 2 tsp.)

4 c.

bread flour

1 tsp.

salt

1/4 c.

oil

shortening

2 T.

butter

Directions:

First, check the date on your yeast packet. If it’s questionable, proving the yeast will answer your question. To prove yeast, combine ½ c. luke-warm milk (the temperature that’s comfortable to the inside of your wrist if you drop a few drops on it – no more than 120°F) in a small bowl. Set bowl aside in a warm, draft-free place (perhaps the inside of your oven or microwave, but don’t turn on either appliance). After 10 minutes, mixture should have increased in size and be frothy or bubbly. If not, discard and try again with new yeast.

Sift together flour and sugar in a large mixing bowl. Make a well in the center of the flour and pour the oil, the remaining warm milk and the yeast mixture into the well. Using a large spoon, mix all ingredients until well-combined. Your dough is now ready for kneading. You may also use the bread-hook attachment on your stand mixer to mix and knead the bread dough.

To knead, turn out dough onto a floured surface. Knead for 5-10 minutes. The reasons for kneading the dough this long are 1.) to release the gluten in the dough to give the dough its elasticity, and 2.) to give the dough a uniformity that will lead to an even crumb.

Coat sides of mixing bowl with shortening. Roll dough into a ball and cover with a light coating of shortening as well. Return dough to mixing bowl and cover with a clean, damp dish towel. Place bowl in a warm, draft-free place and allow dough to rest for an hour or until it has doubled in size.

Coat the bottom and sides of 2 loaf pans with shortening. Punch dough down and knead for another minute. Separate dough into balls, flatten to discs and roll up discs to cylindrical shape. Place loaves, seam-side down, in prepared loaf pans. Cover pans with the damp dish towel and return dough to that draft-free place for another 30 minutes to an hour, or until dough has increased in size by 50%.

To bake, Preheat oven to 415°F (if your warm, draft-free place was the inside of the oven, be sure to remove your loaves while the oven pre-heats). Brush tops of loaves with melted butter. When oven reaches 415°F, place bread pans in oven and bake for 10 minutes. Reduce heat to 350°F and bake another 40-50 minutes. Turn out pans onto a cooling rack. Store in an airtight container and eat or freeze within 4 days.