Mussel Chowder

I was inspired by the delicious chicken chowder pit stop we made in Idaho a few weeks ago. This is a hybrid version of a few different recipes. This would be utterly amazing in a freshly baked bread bowl.... just throwing that out there. 

Ingredients:

• 1 onion finely chopped
• 1 leek finely chopped
• 1 carrot finely chopped
• 2 sticks celery finely chopped
• 3 garlic cloves
• 6 slices bacon
• 1 TBS butter
• 2 TBS olive oil
• 3 TBS beef broth powder
• 1 butternut squash, pealed and cubed
• 1 can sweat corn
• 16 oz boiling water
• 2 cans mussel meat
• 16 oz milk
• 8 oz extra sharp cheddar, grated 
• sea salt and black pepper
• ground bay leaves 
• ground thyme
• ground sage
• garlic powder

What to do:

• heat the butter and olive oil in a heavy based pot or big ass skillet
• add the onion, leek, garlic, carrot and celery and cook until soft (about 5 minutes)
• push veggies off to one side of the skillet; add the bacon strips and cook for 5 more minutes
• add the canned corn and squash
• in the mean time bring water to a boil and dissolve beef powder
• once bacon is browned remove from skilled, slice into small pieces and return to skillet; add spices to veggie bacon mixture
• add the broth, bring to a boil for a few minutes and then allow to simmer for about 15 minutes on a low heat and until squash is tender
• gently mash the squash with a potato masher
• add the mussels and the milk and bring to the boil and then reduce heat and simmer for 5 minutes
• adjust the seasonings and add cheddar cheese 

for your listening pleasure

....and more

Classic apple pie

Tis' the season... all the aspen are lustrous yellow, the nights are cold, the deep cloudy skies are magnificent. Perfect time for snuggling up on the couch with warm tea, apple pie ala mode, and a good book (or episode of Mad Men?). 

Happy Fall :-) 

Pie Crust:
1 1/2 c flour
1 tsp salt
3 TBS sugar
8 TBS cold butter, cut in cubes
3 TBS cold water


Apple Filling:
6-7 small apples, peeled and sliced
3 TBS brown sugar
juice form 1 lemon
generous cinnamon 


Mix dry ingredients together. Cut in butter cubes until pea size. Add water. Form into ball, wrap in plastic, refrigerate for at least 30 minutes. Roll out your dough. Add filling. This dough recipes gives you just enough to make a lattice cover (but not a crumb more). Brush with egg wash and sprinkle with turbinado sugar. Bake at 350 for ~50 minutes, or until golden brown. 

**for your listening pleasure while you bake**