A Little Bit of Heaven
Yesterday, my house smelled a little bit like it must smell in heaven all the time.
It started when I started baking. I made fresh bread dough. I love the yeasty smell of rising bread dough. I split the dough into portions just right for making bread bowls and I baked them. They turned out perfectly! They were golden brown with a chewy crust... And the whole house smelled like freshly-baked bread dough.
Then I made clam chowder to put in the bread bowls. The heavenly smells in the house changed to include the smells of vegetables cooking in clam stock. The chowder I make is very thick and creamy.
This is why I love to cook. I love the smells, the anticipation involved, and when the end result turns out exactly like you want it... It just doesn't get any better than that.
So last night, we had creamy, thick clam chowder in homemade bread bowls as we looked out at the snow and cold outside. It was comfort food at its finest. (And we have leftovers for tonight!!)
When we came back from looking at Christmas lights, I made spritz cookies in Christmas shapes. The heavenly scent in the house changed again to smell like buttery, almond-flavored cookies. Mmmmmmm.....
4 comments
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AmandaStretch
Leftovers? Can I come over? Or at least get a recipe? My last attempt at clam chowder failed miserably.
Mr. Me
Ask and you shall receive:
Ingredients:
2 6½ oz cans minced clams
1 cup chopped onions
1 cup chopped celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half and half
1 tsp salt
pepper
2 Tbsp red wine vinegar
Pour juice from clams over vegetables in a medium saucepan and add enough water to barely cover. Bring to a boil, reduce heat, and cook until barely tender. Meanwhile, in a large pot, melt the butter. Add the flour all at once and cook over medium-low heat, stirring constantly until smooth and bubbly. Add half and half all at once. Cook, stirring constantly until thick. Add undrained vegetables and stir to combine. Just before serving, add clams, salt, pepper to taste, and red wine vinegar.
According to urban legend, this was the famous clam chowder served by the (no longer in business) Brattens restaurant. Whether it is or not, I don't care. This is a good recipe!
Laylabean
*mouth waters* I'm coming over.
Mr. Me
I almost forgot about the bread bowl recipe. It's copied from the KitchenAid Stand Mixer "Basic White Bread" recipe except for the instructions on forming the loaves.
½ cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons margarine or butter
2 packages active dry yeast
1½ cups warm water (105° to 115°F)
5-6 cups all-purpose flour
Place milk, sugar, salt, and margarine in small saucepan. Heat over low heat until margarine melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4½ cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour, ½ cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1hour, or until doubled in bulk.
Punch dough down and divide in half. Divide each half into quarters and shape each quarter into a ball and place on a greased cookie sheet. Cover. Let rise in warm place, free from draft, about 30 minutes, or until increased about 50% in bulk.
Bake at 350° for 30 minutes, or until golden brown. Remove from cookie sheet immediately and cool on wire racks.