Today, just a few quick links, and a recipe for an oven-roasted (mostly) root vegetable chowder…
Also, I’ve entered the maple-kabocha sour cream bundt cake in Bon Appetit’s holiday dessert bake-off. The winner is picked in part by popular vote, which – if junior high cheerleading tryouts are any indication – has never been my strongpoint, but what the hay. Head on over to vote. (Hint: It’s in the cake category. And while you’re there, look for entries from other Seattle food bloggers!)
And then – then – I’m done with squash. Promise. At least for a day or two.
My recipe for Salty Marcona Almond Toffee – one of my favorite holiday treats – is being featured over at Saveur.com.
We’re having fifteen people here for Thanksgiving. Not much is decided, but I’ll certainly be making this pear-spiked cranberry jam, as well as these bleu cheese and walnut cookies, because a Thanksgiving elf just sent me a six pound wheel of Point Reyes. Today, I begin the hunt for an excellent sausage-studded cornbread stuffing recipe. And if you’re a geometry expert, I could use your help fitting a table for fifteen into our living room.
I’ve been on Twitter (@onfoodandlife) for a couple months now. For those uninterested in joining, note that you can now follow my tweets – and not learn a single thing about social media, if it’s not your thang – on the righthand side of Hogwash’s home page.
And oh, yes. Hogwash. She’s had a little bit of a face lift. What do you think? Is there anything you’d like to see more of around here?
For now, a quick chowder for two. For the days when you can’t sit over the stove and stir.
Mostly Root Vegetable Chowder (PDF)
Made with fennel, parsnips, kale, shallots, garlic, and of course potatoes, this bacon-studded, oven-roasted chowder is a break from the kind that cements you to your seat for the hours following lunch. And because the bacon and vegetables are roasted together in the oven, it takes much less active time than most chowders—and you get the same potato skin snap you get when you roast potatoes alone.
TIME: 20 minutes prep
MAKES: 2 large servings
2 fat slices bacon, diced
Half a (1-pound) fennel bulb, chopped
1 shallot, chopped
2 parsnips, peeled and sliced into 1” rounds
1/2 pound small white potatoes, quartered
2 large garlic cloves, roughly chopped
1 teaspoon fresh thyme
Salt and freshly ground pepper
1 teaspoon olive oil
3 cups chicken stock
1/2 cup heavy cream
1 cup chopped kale
Preheat the oven to 400 degrees.
Scatter the bacon on the bottom of a heavy ovenproof pot, such as a Dutch oven. In a mixing bowl, toss the fennel, shallot, parsnips, potatoes, garlic, and thyme with salt, pepper, and olive oil. Roast 40 to 45 minutes, until the vegetables are beginning to brown on the bottom and the bacon is crispy. Stir to release the vegetables from the pan.
Add the chicken stock, cream, and kale, and stir again. Cook another 30 minutes, stirring halfway through. Season to taste with additional salt and pepper if necessary, and serve hot.
Note: To double the recipe, switch to a wider pan, like a heavy roasting pan, so the vegetables have enough room to spread out and caramelize a bit.