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Summer Corn & Crab Chowder

August 20, 2017 · by Carrie Trax ·

Its the peak of summer and the fresh sweet corn is just amazing here in Oregon this year.  Creamy corn & crab chowder is perfect for the summer dinner table.   Yellow or Bi-color I have Fresh from Oregon corn on my summer table at least twice a week.  This week I am using the fresh corn to make a Summer Corn & Crab Chowder.  We are lucky here in Oregon to have fresh Dungeness Crab from the Pacific coast daily.  You can find fresh crab at the local farmers market, fish store or at your local supermarket’s fresh fish department.  This recipe is quick and easy to make and don’t forget to pick up some fresh potatoes too.

Summer Corn & Crab Chowderfresh crab ready to make summer corn & crab chowder
4-6 new potatoes, chopped {about 2 cups}
½ cup butter
1 small sweet onion, chopped
1/3 cup flour
2+ cups chicken broth
2 cups half and half
2 teaspoons crab seasoning {such as Old Bay}
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1~2 bay leaves
2 cups fresh sweet corn
16 oz crab meat
Fresh parsley, garnish

Parboil potatoes*; immediately submerge in cold water to stop cooking.  Set aside or in the fridge until ready to add to chowder.

Melt butter in dutch oven on stove top; add chopped onion and saute for 5 minutes or until translucent.  Stir in 1/3 cup flour; slowly add 2 cups chicken broth, whisking. Slowly stir in 2 cups half and half; season with salt, pepper, crab seasoning, cayenne, thyme, and a bay leaf.  Add parboiled potatoes, fresh corn and crab meat; simmer over low heat, stirring occasionally for 30-45 minutes. Add more chicken broth to thin if needed. Remove bay leaves before serving.  Garnish with fresh chopped parsley and sprinkle on some paprika.

Recipe adapted from: Alice and the Mock Turtle

Ears of yellow and white corn ready to prepare summer Corn & Crab Chowder

 

Filed Under: lunch, seafood, soup · Tagged: chowder, corn, corn chowder, crab, crab chowder, creamy, potato, soup

Bring in the New Year with Homemade Pierogies

December 29, 2012 · by Carrie Trax ·

2012.12.29@12.10.42

Homemade  Yam & Cranberry Pierogies

2012.12.29@17.24.38

Homemade Potato & Cheese Pierogies

In my family we celebrate the New Year with pork & sauerkraut with potato cheese pierogies.  I have been told this is a Pittsburgh, Pennsylvania tradition where I am from.  My dad’s side of the family is also from Poland and I believe this love for the pierogies is deep in my roots.  When my grandmother and her sister were young they worked part time making hand made pierogies.  When my husband and I moved to Oregon 7 years ago we had to explain each year to our friends these traditions and that there is nothing better than homemade pierogie.  The filling I make each year and my family’s favorite is potato, cheese and onion.  This year I wanted to add a new filling to my recipe box and start my new west coast tradition so I made a yam and dried cranberry filling and sauteed them in butter with hazelnuts.


Enjoy the the following recipes and make a new tradition for your family.

Potato & Cheese Pierogies

Potato & Cheese filling:
(This is enough filling for two dough recipes)
2 ½ pounds potatoes, peeled2012.12.28@19.45.502012.12.28@19.37.34
1 Tablespoon salt
1 stick (½ cup) butter
½ cup chopped onion
1 cup (4 oz.) shredded Cheddar Cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper2012.12.28@19.49.292012.12.28@19.46.43

Put the potatoes in a pot and cover with cold water and add the 1 tablespoon salt.  Place over medium-high heat and bring to a boil.  Cook until the potatoes are soft, or about 10 to 15 minutes after they start to boil.  When the potatoes are done place in a bowl and mash with a potato masher, set aside.  Melt the butter with the onions in a frying pan over medium heat until soft (or longer, depending on your preference).  Add the cooked onions, cheese, salt and pepper to the potatoes and mix until combined.  Let cool.  I like to make my filling the day before I plan on making the pierogies.

Yam & Cranberry filling:2012.12.28@19.56.592012.12.28@19.55.50
1 1/2 pounds yam (2 large), peeled
1 Teaspoon salt
2 Tablespoons butter
2 Tablespoons dried cranberries, finely chopped
2 Tablespoons brown sugar
1/4 teaspoon salt
1/8 teaspoon ground pepper

Put the yams in a pot and cover with cold water and add the 1 teaspoon salt.  Place over medium-high heat and bring to a boil.  Cook until the yams are soft, or about 10 to 15 minutes after they start to boil.  When the yams are done place in a bowl and mash with a potato masher.  Add the butter, cranberries and brown sugar and mix until combined.  I also like to make this the night before.

For the dough:2012.12.28@19.17.33Pierogie dough #1
(Make the night before)
3 cups Bob’s Red Mill white flour
1 large egg
2 Tablespoons butter, at room temperature, or olive oil
¾ cup lukewarm water, more if needed
1 teaspoon salt2012.12.28@19.21.36

Combine the flour, egg, butter, ¾ cup water and the salt, preferably in a bowl, although you can also do it the old-fashioned way, which is right on a clean kitchen counter.  Mix the dough until it comes together in a rough ball.   Knead the dough on a flat, lightly floured surface for approximately 5 minutes or until it forms a smooth ball.  Add water as needed if the dough seems chalky or hard, and add flour until the dough no longer sticks to the counter.

Let the dough rest for at least a half-hour if you plan to cook the pierogies immediately, but, if possible, cover and let it rest in the refrigerator overnight to give the gluten in the dough more time to smooth out.  Bring to room temperature before you get ready to roll it out.

2012.12.29@09.45.272012.12.29@09.30.55

Divide the dough into two pieces, roll out one piece about ¼-inch thick (or thicker, if desired) and cut into circles, about 3 inches in diameter.  Repeat with the remaining piece of dough.  You will have dough left over from both times you rolled out, just combine and knead together.  Set aside to let rest for 5 minutes, then roll out and cut into circles of dough.


2012.12.29@09.51.302012.12.29@10.04.03

Fill each circle with a heaping tablespoon of potato/cheese or yam/cranberry filling (you can use a mini ice cream scooper for this), fold the dough over the filling and seal by pinching the edges well.  It 2012.12.29@10.19.502012.12.29@10.56.33is important to pinch and seal the outer edge so the filling does not come out when you boil them.

2012.12.29@10.10.072012.12.29@10.10.222012.12.29@10.10.462012.12.29@10.27.53


Step 1: Fold over and pinch in the middle.

Step 2: Work down both sides of the dough pinching shut as you go.

Step 3: Check to make sure you can not see any filling.

Step 4: Place on lightly floured baking sheet until ready to boil.

Cook the pierogies in a large pot of rapidly boiling water for about 5 minutes, they will also float to the top.  Do not overcrowd them in the pot, I cook about 8 at a time.  Place cooked pierogies on a wire rack to dry which you have placed over a baking sheet to catch any excess water.
2012.12.29@10.37.222012.12.29@10.38.582012.12.29@10.41.44

 

For pan-frying the potato & cheese pierogies add some sliced onion and butter to a frying pan and cook the onions about 2-3 minutes.  When the onions start to brown add in the pierogies and brown on both sides this takes about 30 seconds on each side.  For the yam & cranberry pierogies melt about 4 tablespoons of butter in a frying pan, add pierogies brown on each side, about 30 seconds per side.  Sprinkle in about 1 tablespoon of finely chopped hazelnut and cook another 30 seconds.  To freeze extra pierogies place in a container in layers with plastic wrap between layers and top with a piece of plastic wrap.

2012.12.29@11.47.002012.12.29@12.04.292012.12.29@11.43.30


Each dough batch makes 24 pierogies.  Potato filling makes 48 pierogie.
Yam filling makes 24 pierogies.

Filed Under: Easter, family favorites, hazelnuts, lunch, side dish, Uncategorized · Tagged: Bob's Red Mill, cheese, cranberries, hazelnuts, new years, onions, pierogies, potato, yams

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