The fingerling potatoes were harvested from our garden the morning I made the chowder...and the corn is fresh, local white-kernel corn.
I used the good ole' Better Homes & Gardens cookbook recipe, but made two versions...one w/bacon and chicken stock and the other for Jake w/out bacon, using veggie stock and grilled corn instead of uncooked corn.
I was SHOCKED that I preferred the veggie version (Because.I.Love.Bacon!)...but that grilled, carmelized corn just made the chowder so incredibly sweet (as Sam said, "It tastes like whatever is in there, you just want more...like 'What IS that flavor??!!'"). The bacon wasn't even necessary.
The corn chowder was good, but kind of made me miss clam chowder...
It's the Artisan bread that we couldn't get enough of (I have specific instructions from my honey to *not* make that every day, as we would never stop eating it!)!!
If you have not heard of the book Artisan Bread in Five Minutes a Day, click here and buy it!! Or just go to their website, even...loads of delicious recipes there.
But it's SO FREAKIN' EASY!! No kneading, no fuss.
You add yeast and salt to warm water, add flour, stir (don't knead!), let it rise at room temp, then refrigerate. Any time you want a fresh loaf of artisan bread, you cut off a piece of dough, shape it (don't knead it!), and stick it in the oven. Seriously. Easy. And it's THE best bread Ever (yes, we are bread lovers...I will always choose bread over dessert).
And even though our dinner was not the REAL Boston chowda, we had a Sam Adam's Boston Lager to accompany it... :)
EnJoy.
6 comments:
Okay, so now I know I am hooked on your blog. I got my coffee..went to my computer... and said to myself "What's for breakfast?" as I opened up your blog! I HAVE to try that bread. Thank you!
I cannot WAIT for chowder weather (still 100 degrees here)! And the bread, omg! How do you NOT make it every day????
I'm a "bread instead of dessert" kind of person too -- and I need to mess around with that recipe some more. I had good luck with it the couple of times I tried it, but I need to do it some more!!
Kate ~ this is the second time we've made it and I learned a lot from the first time. The dough is so sticky, I baked it on a baking sheet with loads of cornmeal instead of trying to slide it off of a peel onto my bread stone in the oven. The crust came out really good, and it didn't stick to everything, retaining its beautiful shape.
Oh!! Thanks for posting that about baking the bread on the baking sheet!! I burn myself EVERYTIME I go to slide it off onto my stone!!! (I actually burn myself everytime I cook--Mike says that he can tell how good the food is going to be by how often I swear and then say "Where's the lavendar oil?")
Kelly Lovejoy just left and while I was gone this morning, she actually *read* the Artisan's bread book (I have not had time and just went straight for the master recipe!) and it said that you can start it on the cookie sheet and then slide it onto the stone after it bakes a bit. I think I'll do that next time, even though this one today came out SPECTACULARLY!! Have you tried any of the other versions, Sage?
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