Test Kitchen With Dad #1: Potato Chowder

Lately, my Dad has been getting into America's Test Kitchen on public television. It's an interesting show, although I've only seen it once or twice since I can never figure out when it's reliably on in my area. (If anyone knows, please post.) If you haven't seen the show, it's a like combining a cooking show with consumer reports. Not only do they provide interesting recipes, but they also do tests with various food products to see which will make the recipe work the best. The show I saw rated different types of tuna to produce the best tasting tuna salads. Other times they rate kitchen gadgets and equipment like the new silicon basting brush that Dad raves about.

So in an effort to cook and photograph food on a regular basis, I've roped Dad into a weekly lunch date where we can test out new recipes and tweak them to make them our own. Always looking to cook as healthy as possible, I'm hoping to take some old favorite recipes and kick them up so we can still enjoy them guilt-free.

This week we started our weekly experiment with Potato Chowder. This is a recipe I got from my materials at Weight Watchers. The original recipe is not on the web site, but I noticed that someone posted it on a message board. We increased the ingredients to make 8 servings, but the original recipe serves 1, so check that link if you're interested in what it looked like before we started experimenting.

Potato Chowder

Ingredients: (Makes 8 Servings)

4 medium-sized potatoes
2 cups chopped celery
1 cup chopped onion
2 cups red pepper
8oz. Canadian bacon
4 cups of fat-free milk
1 8.5 oz can of whole kernel corn
Salt, pepper and cayenne pepper to taste

1. Pierce the potato with a fork in several places and microwave on high for 8 minutes, turning over half way through the time. Allow to cool, peel and cut into small chunks, no bigger than 1/2 inch cubes.

2. Spray a medium sauce pot with cooking spray. Add celery, onion, corn and red pepper. Sauté on medium-high for about 5 minutes, stirring frequently.

3. Add bacon and milk into sauce pot. Add potato and mix well. Season with salt, pepper and cayenne to taste. Stir well.

4. Cover and simmer for 10 minutes, but do not allow to boil. Remove cover and continue to simmer.

5. Combine 2 tablespoons of corn starch with a splash of milk, whisking together until there are no lumps. Add to sauce pot. Simmer uncovered for another 10 minutes.

6. Remove from heat and allow to stand for 5 minutes before serving. Chowder will thicken upon standing.

Dad's Gadgets: Chopping is a breeze with a food processor.

What We Did Different:
When I made this recipe the first time, I personally felt that it was a too little thin and watery. While this is supposed to be a healthy recipe, chowders in my mind are supposed to be a little thicker. To thicken, we added the 2 tablespoons of corn starch half way through the simmering and that seemed to do the trick.

We also simmered this for twice as long as the recipe called for. The first ten minutes was good enough to warm everything through, but the additional ten really helped it become thicker and creamier. I highly doubt that this small change did much to affect the points value of the recipe which is listed at 6 points, per serving.

The original recipe calls for corn on the cob with the kernels cut off. It's not always easy to find fresh corn on the cob during a Connecticut winter, so it was much easier to use canned whole kernels. I bought a no-salt added brand to keep the sodium down.

The original recipe also instructs to mash the potatoes after peeling. The last time I made this the mashed potato was too mushy and made the whole soup feel like a potato puree. You can add the potatoes however you prefer, but we thought that chunkier pieces worked better.

If you're making 8 servings, you might want to
use a bigger pot than we did. Just made it!

What We'd Do Next Time:
Now having made it with just those small tweaks, I still felt that while the seasonings did give it some kick, it really lacked a full flavor. Dad and I agreed that, next time, we'd add a tablespoon or so of margarine to the pan, instead of cooking spray and use 2 tablespoons of flour whisked with milk, instead of corn starch, for the thickening agent.

Dad also suggested finding some real ham and cutting it into medium sized cubes. The flavor of the Canadian bacon was completely lost in this chowder and we thought that something like an imported or Virginia style ham could lend more flavor overall. Check your grocery for a low-salt variety to keep the healthiness of the recipe in mind.

Go easy with the seasonings: We were a little over zealous with the spices. Ditch the cayenne and save it to add to your own portion if you want more heat.

Tune in next week for a new experiment and be sure to post if you have any suggestions!

Jambalaya: I wrote a recipe!

Well maybe wrote isn't the best description: modified. But modified successfully! So that definitely counts for something. One thing that the past has taught me about my own cooking skills is not to divert too far from the recipe. Constantly looking to cook and eat as healthy as I can means trying to substitute ingredients to save on calories or fat. But good intentions can still produce yucky results. Lately, I've learned that you can substitute up a couple of ingredients as long as you don't go overboard. Chemistry is such an important part of cooking and it can be easy to throw the whole concoction of balance. Here's a recipe I researched, read some suggestions and then modified with some decent results.

I got the original recipe from epicurious.com for Smoked Sausage Jambalaya. After reading some reviews of the recipe, I changed it by using a different type of rice and cooking everything in a can of diced tomatoes and green chilies instead of chicken broth. I also added some cooked shrimp in the end for that authentic jambalaya flare. Many reviewers commented that the recipe as is was very bland. This was definitely not the case, for as the rice simmered for 45 minutes, it picked up a ton spice and flavor from the tomatoes and chilies. I did not add any extra spices to this dish. In fact, when I make it next time, I think I'll use plain diced tomatoes without the chilies. Matt loved the dish, but it was a little too spicy for me.

Andouille Sausage & Shrimp Jambalaya

1 cup Texmati Brown & Red Rice
1 can (14 oz) Diced Tomatoes with Green Chilies
1 can (8.5 oz) Whole Kernel Corn
1 small Onion, chopped
1 small Red Pepper, chopped
1 package (12 oz.) Aidells Andouille Sausage
1/2 pound of cooked shrimp
4 scallions, diced

1. Place Texmati rice in a large skillet. Add canned tomatoes, undrained with one cup of water and 1 tablespoon of margarine. Bring to a boil, then reduce heat to a simmer and cover tightly with a lid for 45 minutes.

2. When there is 30 minutes remaining on the rice, saute sausage, onion, red pepper, and corn on medium heat for about 8-10 minutes. Sausage is already cooked. You just need to warm it through and saute vegetables until onions are soft.

3. In the remaining 15 minutes, add the sausage and vegetables to the rice mixture. Stir so combined and re-cover.

4. When done, remove from heat and add cooked shrimp. Sprinkle lightly with cayenne or paprika for color (optional). Cover and let stand for 5 more minutes.

5. Serve in bowl and sprinkle top with scallions. Makes 2-3 servings.

If you try it, be sure to post and let me know how you liked it or what you would do to change it up a little. These rice dishes seem to be pretty forgiving when it comes to modifications. In the end, it tasted good and even looked pretty. I call that a successful experiment! I will try to add this recipe to the our web site for an easy downloadable PDF soon. Enjoy!

Winos & Foodies

Last Saturday (1/17), Matt and I attended the Mohegan Sun Wine Fest. I think we count ourselves more among the foodie crowd and less with the wine enthusiast set, but it was an interesting experience and very educational. There was an insane amount of people there and if you know Matt at all, crowds are not his thing. So different from his brother Bob in that respect, who loves a trip to Disney at any moment's notice, Matt would rather pass: Too many people.

A generous Christmas gift from Bob, we set out to try some new things and gather up some interesting shots for our site. The ballroom at Mohegan Sun was filled with over 60 booths of wine makers and distributors and as we entered there was an enormous table filled with wine glasses for sampling. Each vendor had a pitcher of water and a bucket so that you could rinse your glass before trying a new wine. Not as well versed with wine as some, I scanned the tables waiting for labels to catch my eye. Ever the designer, I often find myself cruising the aisles while in the liquor store examining the creative label designs. I used this opportunity to try some new things that had caught my eye in the past but may have been to afraid to buy a whole bottle for fear of wasting it. By the end, Matt and I agreed that our favorite wine was the very first one we tried, a Sauvignon Blanc from Rodney Strong. There was also an amazing dessert wine with rich aroma of chocolate called Rosenblum Desiree.

The outer edges of the ballroom featured food vendors that complement wine, such as cheeses, or olive oils for dipping bread and crackers. One sample table had a wonderful dill flavored goat cheese from Beltane Farm in Lebanon, Connecticut. It was our first time trying goat cheese and we were delightfully surprised. Such an amazing rich and creamy flavor! This summer, I will be hunting down the various farmer's markets across the state that sell their product. Aria Extra Virgin Olive Oil also had a sampling table for dipping bread into their cold pressed olive oil, imported from Crete. I first enjoyed bread and oil when I was in Rome visiting my good friend, Julia. Sometimes it feels like you have to go far away in order to find quality ingredients and exotic flavors. The flavor of Aria is some of the best olive oil I've tasted. Keep an eye out for it in stores for your next get-together. Not wanting to commit to buying any products that day, we collected business cards to shop online at a later date. However, now visiting their web site, I wish I had snagged a bottle of oil because that day they were selling for half price!

Along the wall on the other side of the room, restaurant vendors sold small noshes. For lunch, we sampled from a bunch of different tables, looking to enjoy the variety and get some good pictures. My favorite was another first: a lamb chop with gorgonzola mashed potatoes. I have never had lamb before and figured this was a good opportunity to try it. The meat was so tender, practically melting in my mouth, and full of a rich southwestern flavor. I was so sad when minutes later our plate was empty.

Here's some shots along our food tour:

Southwest Grilled Lamb Chop on Gorgonzola Potatoes
from Bosc Kitchen & Wine Bar, Avon, CT

Seafood Risotto
from Bay Leaf Gourmet Caterers, Waterbury, CT

Chicken Taco
from SolToro Tequilia Grill at Mohegan Sun

Eggplant Rollatini
from La Vita Gustosa, East Haddam, CT

Having enjoyed the food and wine, we decided to try our luck in the casino. Because of the large crowds at the Sun, we eventually ended up at the new MGM Grand at Foxwoods. Matt found a roulette table to his liking, sat down, and proceeded to lose all we brought to play! Sometimes the little ball just doesn't bounce your way, and so it was this time. All the same, we had a wonderful Saturday, filled with food, spirit, and the thrill of the game. Thanks again, Bob!

Holiday Food In Review

Almost three weeks into the new year and I have yet to share the food shots from the holiday dinners. We spent Christmas Eve over at Matt's mother's house, where we all chipped in different parts of the meal. Mom supplied the ham, Aunt Mary brought salad and Matt's brother, Bob, outdid himself with the contribution of appetizers and the green bean casserole (which, I promised I would post props for and am only doing so now - Sorry, Bob!)

For Christmas, Bob gave us tickets to the Wine Fest at Mohegan Sun Casino. It's this Saturday (1/17) and we are totally excited. Just hoping the snow doesn't hinder our travel. Looking forward to many free samples and maybe a little roulette. Come on 8! I'll be sure to post all the details sometime next week.

I was responsible for the potatoes this year. Trying an improvised version of Potatoes Au Gratin, I sliced baked Yukon Gold potatoes, leaving the skin on, and layered them in a baking dish. Then I poured over a cheese sauce from a tuna casserole recipe, a blend of milk, butter, flour and Old English cheese, and sprinkled in some bacon. Then topped the whole thing with freshly grated Fontina and baked it in the oven.

Admittedly, I think it could have gone a little longer in the oven. We were trying to balance out the times and temperatures between the ham and potatoes so I think the potatoes were still a little too firm for my liking. But otherwise, it was pretty good and I'll definitely try it again with a longer baking time.

Christmas Day we were at my parents house for the traditional Roast Beast. (Insert corny laugh here.) I love trying new foods, but there's something so comforting about the holiday meal. Medium rare roast beef with gravy, vegetables and mashed potatoes. As always, my parents cooked as if an army was bursting through the door at any moment instead of just me and Matt.


Dad also made some apple strudel that had marinated in Gran Marnier before baking. And my Mom presented Matt with her present later on that evening: An entire Texas Sheet Cake. Last Christmas, I bought my mom A Cooking Light cookbook for baking and she's been tearing through the recipes one at a time. The sheet cake is one of Matt's favorites. A mildly sweet cake with chocolate icing, it's hard to believe that it could be from a light cookbook. But I guess it's not low-cal when you eat as many pieces as we tend to in one sitting.

Here's Matt cutting the ribbon on his present. Amazing the dog didn't wake up and help herself to a taste.


With the sketchy weather this New Year's Eve, Matt and I found ourselves staying in and making dinner at home. Dinner isn't even worth mentioning, but for dessert we made ourselves some crepes that we filled with all kinds of different things from strawberry jam to peanut butter. Crepes are a cousin of the Hungarian version that Matt's family makes known as Palacsinta. We both agreed that his Dad was probably looking down on us, shaking his head and rolling his eyes. Crepes would not be good enough to live in the same category as Palacsinta and Les would make them filled with cottage cheese, golden raisins and orange peel. Not really my cup of tea. In the end, I was just happy to get this neat shot of our dessert: a nice way to round out the year.

Speaking Of Broccoli

Needing to catch up on my posts, I was browsing through the holiday pictures and came across this steaming shot of my Dad's Broccoli & Sausage Bread. (I can't tell you how thrilled I am that I captured the steam in the shot, but I'll try not to break my own arm while patting myself on the back.) In late December, we were headed to a friend's house for an appetizers only evening and I wanted to bring something different from what I usually make. So I spent a Saturday with Dad to learn how to make the Broccoli Bread. We made two loaves, one with just plain broccoli and the other with broccoli and sausage. Actually, one loaf was made with half and half; broccoli and sausage on one end and just broccoli on the other. Although tasty, that loaf looked a little funny, like a snake with a lump in his belly.

Here's some shots from the kitchen:

Cooking the chopped broccoli and ground sausage.
We also added in fresh chopped onion, garlic and a sprinkle of parsley.

Rolling out the dough: I'm so jealous because my parents recently renovated their kitchen and now my Dad has this great granite counter top to use as a work surface. Someday, someday...

Spread it out and roll it up!

Brush with olive oil and sprinkle with rosemary.
Next stop: The oven with a final destination of MY BELLY!

Later that day, Matt commented that it looked like I spent more time taking pictures and less time actually cooking. I assert that I was assisting and that capturing the images would be the best way to jog my memory in the future. After all, isn't a picture worth a thousand words?!

Thanks Dad!

The complete recipe and download-able PDF
is available on our web site: Broccoli & Sausage Bread

Broccoli Is Your Friend

I was going to post the recipe for the Beef & Broccoli Wontons that were such a big hit at New Year's, but rather than re-type it here, I found the same recipe on epicurious.com. Stop by there and this way you can print out the perfect size to fit your recipe box or binder.

Just a few thoughts on this recipe after cooking them twice now:
The recipe calls for peeled minced ginger, which might be hard to find in some grocery stores. Instead, I found jarred ginger in the Asian section of the store. As long as you chop it up real fine, it works just as well. Plus, it lasts longer so you can use it in other Asian cooking in the future.

While this recipe doesn't specify whether the broccoli should be fresh or frozen, we used the chopped frozen florets for speed in the prep stage. Just measure the amount you need and nuke 'em.

Lastly, depending on the heat of your stove, 3 minutes per side might a little long. You know they're ready to be flipped when they are browned and a little translucent on the edges. And as Matt C reminded me, don't be afraid to add the sesame oil with each new batch that goes into the pan.

Let me know how yours come out. I'd love to try some different ideas for fillings. Maybe next time some seafood and cheese like a rangoon. Or a spicy bbq pork!

New Year's Open House

Quickly becoming a new tradition, Matt and I hosted our 2nd annual New Year's Open House yesterday. We had a great turnout and wonderful time. Last year, we went with a more formal dinner style consisting of the traditional ham, roasted potatoes and a vegetable side, as well as the appetizer staples, like cheese and crackers.

This year we decided on different approach and served an all-day hot and cold appetizer menu. In an attempt to get us out of the kitchen and mingle with our guests, we prepped everything ahead of time. Then we cooked one appetizer at a time and took turns butler passing them throughout the house. (Thanks to Kari for the idea, who heard about it during an NPR story on entertaining.) It worked out well, stretching the food out over the afternoon and helping us to see everyone.

With help from both Moms, we had a big spread to offer. The donations of wine and desserts were quite abundant (and tasty) and much appreciated. (We've got plenty of those leftover, so anyone is welcome to stop by for a piece of cake or a glass of wine anytime soon.)

The Menu

Vegetable Platter & Dip
Cheese & Cracker Plate
Assorted Nuts
Warm Artichoke Dip (Mom H)
Antipasto Squares (Mom V)
Homemade Sauce With Meatballs & Sweet Italian Sausage
Pork Tenderloin With Peppercorn Marinade
Tomato and Mozzarella Salad
Ham & Cheese Puffs
Matt's Famous Crab Cakes with Red Pepper Chile Dipping Sauce
(See our site for the recipe!)
Beef & Broccoli Wontons (This was a BIG crowd pleaser. Thanks to Matt C for the recipe. I'll try to post it soon for those asked for it.)

Thanks so much to all our friends and family who joined us yesterday. We hope you enjoyed yourselves. We know we did and are looking forward to next year!