Thursday, November 12, 2009
Fashionable Momma:)
Sunday, November 08, 2009
Yummy Chowder!
This chowder is good! I made mine without the bacon, used two percent milk instead of half n half,only dill for spice,salt,pepper,garlic,and onion.I also added a small bag of frozen mixed veggies corn,carrot,green beans.
The Cliff House Clam Chowder has been on the menu since 1872. From The Cliff House in Ogunquit, Maine. Reprinted with permission.
Serves six.
Ingredients:
•1 slice hickory-smoked bacon, minced
•1/2 teaspoon butter
•1 cup onion, minced
•1 medium garlic clove, minced
•1 teaspoon The Cliff House Spice Blend (see below)
•1 tablespoon all-purpose flour
•1 can clams (6-1/2 ounces)
•1 cup bottled clam juice
•1-1/2 cups Half and Half
•1/4 teaspoon white pepper
•2 medium potatoes, boiled, peeled and diced
Preparation:
To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
http://gonewengland.about.com/od/morerecipes/r/recclfhschowder.htm
The Cliff House Clam Chowder has been on the menu since 1872. From The Cliff House in Ogunquit, Maine. Reprinted with permission.
Serves six.
Ingredients:
•1 slice hickory-smoked bacon, minced
•1/2 teaspoon butter
•1 cup onion, minced
•1 medium garlic clove, minced
•1 teaspoon The Cliff House Spice Blend (see below)
•1 tablespoon all-purpose flour
•1 can clams (6-1/2 ounces)
•1 cup bottled clam juice
•1-1/2 cups Half and Half
•1/4 teaspoon white pepper
•2 medium potatoes, boiled, peeled and diced
Preparation:
To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
http://gonewengland.about.com/od/morerecipes/r/recclfhschowder.htm
Make-up artist Jo Reid's how to- Sexy model makeup look straight off the catwalk!
Make-up artist Jo Reid shows you how to get a look straight off the catwalk. Sexy winter makeup like the models wear.
Makeover: Get The Look:
How To Get A Sexy Model Look For Winter
Makeover: Get The Look:
How To Get A Sexy Model Look For Winter
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