New video game

A thriller

Santa Party 2010

New England Clam Chowder

 

Written by: Dan

Dinner Wine:  Peninsula Cellers Pino Gris

I've been trying to make the ultimate Clam Chowder.  I've come close.  I've got a great recipe that you can make in a slow cooker.  It is quick and easy.  Only problem is that I like the thick kind of Clam Chowder.  The Crock Pot version is flavorful, but very creamy.  So I did some looking online, and found the following recipe:

Ingredients:

1 cup chopped onion 3 cloves garlic 4 cups peeled and diced potatoes 1 cup diced celery 1 teaspoon salt 1/2 teaspoon ground black pepper

2 (10 ounce) cans minced clams, drained with juice reserved 1 quart half-and-half cream 1/2 teaspoon white sugar 3/4 cup butter, melted 3/4 cup all-purpose flour

Directions:

1.	In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
2.	In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
3.	Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

The sheet said it would take 45 minus.  It actually took about 2 hours.  But it was worth it!  It tastes just like you get in a restaurant!  The flour thickens up the chowder, and the potatoes just soak up the moisture.  Annie took peta bread, and made croutons.  Our dinner was fantastic!

  

Lake orion parade

Written By: Dan

Last night was the annual Lake Orion Lighted Holiday Parade.  Upland Hills Farm won for best Float from a commercial business! 

Chicken Pot Pie Dinner

  

Written By: Dan
Dinner Wine:  2 Lads Cab Franc

I made a Pie!  Chicken Pot Pie to be exact. And it was really good (if I don't say so myself).  The recipe is blow*.  It says it serves 4, but I would bet closer to 8. 

Ingredients:

1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour

1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C.)
2.	In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.	In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.	Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.	Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

* From All Recipes