CHOWDER-SOAKED TOAST
This delicate and brothy clam chowder soaks into the toast - an elegant and light-handed way of adding tender - rather than floury, thick and pasty - body to the soup. Removing each clam as soon as it pops open during the steaming is a small effort with enormous yield: there's not one bite of pencil-eraser toughness throughout!
Provided by Gabrielle Hamilton
Categories soups and stews, main course
Time 45m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Put the olive oil in a Dutch oven, and heat on medium-high for approximately 1 minute, until the oil starts to streak. Add onion scraps and celery scraps, tarragon and littleneck clams. Stir briefly to coat with oil, and barely soften, then add the wine. Reduce the wine by half, then add 3 ounces of clam juice. Cover, and allow clams to steam open, checking often so as to remove the clams as they open, until all are open and removed. Set clams aside.
- Strain the broth through a fine-mesh sieve lined with cheesecloth, and reserve the liquid. Remove all but 6 clams from the shell. Meanwhile, in a cast-iron or heavy-bottomed sauté pan, render the slices of guanciale in the canola oil until they are browned evenly on both sides. Reserve the fat and the guanciale.
- In the Dutch oven, heat the guanciale fat, and add onion, celery, leeks, potatoes and thyme, stirring to coat. Season with salt and pepper, and cook over low heat until the vegetables have just started to soften, taking care not to brown, about 5 minutes. Cover the vegetables with remaining clam juice, and simmer until potatoes are al dente.
- Stir in the cream, and simmer until vegetables are cooked through, taking care not to boil. Add the chopped clams and the littlenecks, and season to taste with salt and ground black pepper. Remove from heat.
- Toast the bread until golden, and place each piece in a bowl. Cover the toast with pieces of guanciale, and then add a ladleful of the chowder, about 6 ounces. Garnish with the remaining littleneck clams still in the shell.
Nutrition Facts : @context http, Calories 906, UnsaturatedFat 30 grams, Carbohydrate 44 grams, Fat 66 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 32 grams, Sodium 1349 milligrams, Sugar 8 grams, TransFat 0 grams
BROCCOLI CHOWDER WITH CHEDDAR TOASTS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
- Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
- Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.
OVERNIGHT FRENCH TOAST II
Make this the night before and enjoy brunch with your kids rather than catering to them! Also great for taking places because the syrup is built-in.
Provided by BOBSROAD
Categories Breakfast and Brunch French Toast Recipes
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
- Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C).
- Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
Nutrition Facts : Calories 722.7 calories, Carbohydrate 104 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 2.2 g, Protein 19.5 g, SaturatedFat 14.6 g, Sodium 946.9 mg, Sugar 51.1 g
DANIELLE'S SEAFOOD CHOWDER
I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this.
Provided by Danielle Girouard
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
- Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
- Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 39.5 g, Cholesterol 161.2 mg, Fat 25 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14.4 g, Sodium 550.4 mg, Sugar 4.5 g
BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
Steps:
- In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
CREAMY DELICIOUS SEAFOOD CHOWDER
This is so beautiful! Peeling the potatoes is optional...your preference. Add some french bread and a salad and you have a meal! It can also be prepared and frozen for future use! Freeze in airtight container, then thaw in refrigerator for 24 hours. Place in a saucepan and cook over low heat until heated thoroughly....stir often! Adapted from Southern Living.
Provided by breezermom
Categories Chowders
Time 55m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Peel and devien shrimp. Set aside.
- Coat a dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add onion, celery, red pepper, and garlic. Cook until tender.
- Add flour and cook, stirring contatnly, one minute. Gradually add in chicken broth, water and next 5 ingredients.
- Bring to a boil; reduce heat, and simmer uncovered, stirring often for 20 minutes or until the potatoes are tender.
- Stir in milk, corn and hot sauce. Return to a boil. Add shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.
- Remove and discard bay leaves.
Nutrition Facts : Calories 267.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 133.2, Sodium 546.5, Carbohydrate 29.1, Fiber 2.3, Sugar 11.1, Protein 30.6
THE MOORING RESTAURANT CHOWDER
Provided by Food Network
Categories appetizer
Time 55m
Yield 2 quarts (8 to 10 servings)
Number Of Ingredients 8
Steps:
- Make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot. Add onions and saute until translucent. Reduce heat to low, add flour, and stir to blend. Cook for 2 to 4 minutes over low heat, stirring frequently. Set aside to cool.
- Make stock. In a separate pot, bring to a boil the clams and natural clam juice. Reduce the heat and let simmer for 15 to 20 minutes. In another large pot, cover potatoes with cold water. Bring to a boil and cook until soft. Drain and set aside.
- Add the hot stock to the cooled roux and whisk thoroughly until smooth. Slowly bring to a boil. Reduce heat and add cooked potatoes. Whisk in half-and-half, being careful not to smash potatoes. Simmer for 5 to 10 minutes.
- Serve in warm soup bowls and sprinkle with a dash of paprika.
GRANDMA'S SEAFOOD CHOWDER
My grandmother makes this every year for Christmas morning-the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 40m
Yield 10 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.
Nutrition Facts : Calories 390 calories, Fat 23g fat (14g saturated fat), Cholesterol 176mg cholesterol, Sodium 596mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
More about "chowder soaked toast food"
CHOWDER-SOAKED TOAST ANY CHEF WOULD WANT TO CLAIM
From nytimes.com
Estimated Reading Time 6 mins
THICK AND HEARTY SEAFOOD CHOWDER | FAVORITE FAMILY …
From favfamilyrecipes.com
CHOWDER RECIPES | ALLRECIPES
From allrecipes.com
POTATO & LEEK CHOWDER WITH CHEDDAR CHEESE TOAST
From blueapron.com
HOW TO MAKE THE BEST CHOWDERS | ALLRECIPES
From allrecipes.com
POTATO CHOWDER WITH CHEDDAR CHEESE TOASTS - BLUE …
From blueapron.com
CHOWDER-SOAKED TOAST RECIPE | RECIPE | RECIPES, TOAST …
From pinterest.com
25 CHOWDER RECIPES TO MAKE RIGHT NOW - PUREWOW
From purewow.com
WHAT TO COOK RIGHT NOW - THE NEW YORK TIMES
From nytimes.com
CHOWDER-SOAKED TOAST RECIPE | RECIPE | CHOWDER, RECIPES, NYT …
From pinterest.co.uk
FRENCH TOAST WITHOUT THE FUSS | COOK'S ILLUSTRATED
From cooksillustrated.com
65 CHOWDER RECIPES TO WARM YOU UP I TASTE OF HOME
From tasteofhome.com
CHOWDER-SOAKED TOAST - MASTERCOOK
From mastercook.com
CHOWDER-SOAKED TOAST ARCHIVES - SATELLITE SISTERS
From satellitesisters.com
WHAT TO COOK THIS WEEK - THE NEW YORK TIMES
From nytimes.com
HEALTHY SEAFOOD CHOWDER - KIM'S CRAVINGS
From kimscravings.com
CHOWDER-SOAKED TOAST | MGUERARD | COPY ME THAT
From copymethat.com
20+ SEAFOOD CHOWDER RECIPES | EATINGWELL
From eatingwell.com
SF'S BOUDIN CLAM CHOWDER BREAD BOWL IS NOT THAT GOOD - SFGATE
From sfgate.com
WWW.SATELLITESISTERS.COM
RECIPES WITH JULIE VAN ROSENDAAL: NEW YEAR, NEW SOUP | CBC NEWS
From cbc.ca
HOW TO SOAK FRENCH TOAST - POKPOKSOM
From pokpoksom.com
CHOWDER-SOAKED TOAST ANY CHEF WOULD WANT TO CLAIM (PUBLISHED …
From pinterest.com
SWEET POTATO CHOWDER RECIPE - HOW SWEET EATS
From howsweeteats.com
FOOLPROOF FRENCH TOAST RECIPE - COOKIE AND KATE
From cookieandkate.com
TOAST | CHOWDER FAN CLUB | FANDOM
From chowder.fandom.com
CHOWDER-SOAKED TOAST RECIPE | RECIPE | CHOWDER, RECIPES, NYT …
From pinterest.co.uk
CHOWDER-SOAKED TOAST RECIPE | RECIPE | CHOWDER, NYT …
From pinterest.com
TOAST SOAKED - ANDORRA TOURISM
From visitandorra.com
RECIPES FROM JULIE VAN ROSENDAAL: COMFORT (FOOD) IN THE TIME OF …
From cbc.ca
CHOWDER RECIPES - THE SPRUCE EATS
From thespruceeats.com
3 SECRETS TO RESTAURANT-QUALITY FRENCH TOAST - ALLRECIPES
From allrecipes.com
CHOWDER-SOAKED TOAST RECIPE | RECIPE IN 2021 | TOAST RECIPES, …
From pinterest.com
OLD FASHIONED NOVA SCOTIA SEAFOOD CHOWDER - FOOD GYPSY
From foodgypsy.ca
SEAFOOD CHOWDER - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CREAMY HADDOCK CHOWDER WITH FRENCH TOAST - WOOLWORTHS TASTE
From taste.co.za
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love