thyme

Roasted Garlic and Chipotle Sauce

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Roast four heads of garlic (instructions available here). When cooled, remove roasted cloves. In a food processor, combine roasted garlic, 1 can of chipotle chiles in adobo sauce, 1/2 cup extra virgin olive oil, zest of two limes, juice of one lime, 2 teaspoons salt, 1 teaspoon onion powder, and 1/2 teaspoon dried thyme. Pulse to combine.

This recipe is incredibly easy but the flavor payoff is equally incredible. Because the canned chipotles are pretty mild, this isn’t spicy- just flavorful! I like to use it on the roast chicken, but it tastes amazing on eggs and most savory foods. I’m drizzling the leftover sauce over nachos tonight!

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Controversial California Clam Chowder

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Listen, here’s the thing. I know there are some ingredients you wouldn’t find in clam chowder very often. Like goldfish crackers and Tony Chachere’s Creole Seasoning. I also know you usually would cook this with fresh clams, but I like the smoked flavor you can get from tinned clams and that you don’t have to fight anyone to rinse off sand. So if I acknowledge that this could be controversial and label it as Californian, perhaps I won’t offend diehard New England chowder aficionados.

First, we make a roux. Melt two tablespoon butter in a small pan then add in two tablespoons of flour. Allow to cook for about five minutes over medium-low heat. Remove from heat and set aside.

In a large soup pot, heat 1 tablespoon butter over medium heat. Add 1 large diced onion, 3 finely sliced stalks of celery, one finely diced leek, greens removed, 1/4 cup minced garlic, 3 bay leaves, one large carrot, peeled and shredded, 1 russet potato, washed, peeled, and diced, 4 strips of cooked and diced bacon, and 1 teaspoon dried thyme. Stir frequently and allow vegetables to soften, about five minutes. Add 1 3/4 cup half and half and 2 tins smoked baby clams. Cook until reduced by half, about 5 minutes. Add 2 cups clam juice (two 8 oz. bottles). Cook 15-20 minutes, then stir in roux. Cook at a gentle simmer for an additional 15 minutes. Finally, remove bay leaves and stir in 1/2 teaspoon pepper and 2 teaspoons Tony Chachere’s Creole Seasoning.

Pour into bowls and top with Goldfish crackers in lieu of oyster crackers. Trust me.

 

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