Willing Winter Warmers

Hi everyone and welcome to the blog. This week’s blog is all to do with winter warmers from far off lands. The original versions of this week’s featured recipes started off life in America and Italy, however the recipes have changed over the years to suit a diversity of diets and tastes.
They are Manhattan Clam Chowder and Tuscany Three Bean and Wild Mushroom Stew. The Spice of the week is Caraway.

My first recipe is Manhattan Clam Chowder, courtesy of Slimming World Magazine Nov/Dec 2010.

This recipe serves 4, takes 20mins to prepare and can take approx 1hr 30mins to cook.

12 x Bacon Rashers, all visible fat removed and roughly chopped
2 x Large Onions, chopped
2 x Leeks, trimmed and finely chopped
1 x Large Red Pepper, deseeded and finely chopped
850ml x Fish Stock
1 x 400g Can of Chopped Tomatoes
1 tsp x Dried Thyme
400g x Potatoes, peeled and cubed
3 x 280g Cans of Clams in Brine
Salt and Freshly Ground Black Pepper
A Dash of Tabasco Sauce
A Small Handful of Fresh Parsley, finely chopped (to garnish)

Heat a large, non-stick frying pan over a high heat. Add the bacon and stir-fry for 5-6mins, or until browned. Then put the bacon, onions, leeks, pepper and 312ml of fish stock in a saucepan. Cover and bring to the boil, let it boil for 5-10mins, then cover and simmer gently for 20-30mins, or until the onions are tender.
Add the remaining stock, tomatoes and thyme, and simmer gently for 15mins. Add the potatoes and clams. Season and simmer for a further 15mins, until the potato is cooked and tender but not mushy. Season to taste, add a dash of Tabasco and serve the chowder immediately, sprinkled with chopped parsley.

Spice of the week - Caraway (carum carvi)
Caraway is a hardy umbellifer native to Asia and Northern/Central Europe. It is cultivated as a biennial, not only in its regions of origin but also in Morocco, the US, and Canada. The Romans used it with vegetables and fish; medieval cooks as a flavouring for soups and bean or cabbage dishes. In 17th Century England it was popular in bread, cakes, and baked fruit; coated with sugar the seeds made comfits. Nowadays The Netherlands and Germany are the major producers. The essential oil flavours spirits such as aquavit and Kummel.
The primary medical benefit of caraway is its effect on digestion. It is a carminative which means it helps with gas and digestion. It is helpful to chew caraway seeds after a heavy meal. It has been used for colic as it is a light sedative and it can be used to settle a queasy stomach (antispasmodic).
In Central Europe, and especially in the Jewish cooking originating there, caraway is used to flavour brown or rye breads, biscuits, seedcakes, sausages, cabbage, soups, and stews. It gives many south German and Austrian dishes their characteristic flavour, be it pumpernickel bread or roast pork; it is used in coleslaw and in combination with juniper for sauerkraut. It accompanies Munster cheese in Alsace; the seeds are also used in Gerome, another local cheese, and in pain d’epices. Caraway is used in the cooking of North Africa, mostly in vegetable dishes and in spice blends, such as Tunisian tabil and Harissa. Morocco has a traditional caraway soup – as does Hungary, where caraway also figures prominently in goulash. Mention of caraway in Indian recipes usually stems from a mistranslation of the word for cumin; caraway itself is used only in Northern India – it grows wild in the Himalayas. Turkish recipes may cite “black caraway”, which is not true caraway but Nigella seed.
Young leaves, less pungent than the seeds and resembling dill in taste and appearance, are an interesting addition to salads, soups, or fresh white cheese. They make a good garnish for lightly cooked young vegetables and most other dishes for which parsley can be used.

My last recipe is Tuscany Three Bean and Wild Mushroom Stew, Recipe by Ashbell McElveen taken from Good Food Bites, courtesy of GoodFood Channel website.

This recipe serves 8, takes 15mins to prepare and takes 35-40mins to cook, plus resting time.

125ml Olive Oil
3 x Garlic Clove, minced
1 x Onion, chopped
Handful of Sage, chopped
1 x Medium Red Pepper, chopped
1 x Medium Green Pepper, chopped
1 tsp x Ground Cumin
1/2 tsp x Mild Chilli Powder
1/2 tsp x Sweet Paprika
1 x 400g Tinned Chopped Tomatoes
1 x 410g Tinned Cannellini, rinsed and drained
1 x 410g Tinned Pinto Beans, rinsed and drained
1 x 410g Tinned Borlotti Beans, rinsed and drained
500ml x Organic Vegetable Stock
225g x Wild Mushrooms - chopped
Ground black pepper
Sea Salt
Roasted Sweet Potatoes or Warm Bread, to serve

Heat the olive oil in a large saucepan. Add in the garlic, onion, parsley, peppers and stir fry for 5 minutes. Mix in the cumin, chilli powder, paprika, tomatoes, beans and stock. Bring to a boil, reduce the heat and simmer for 20 minutes. Add the mixed wild mushrooms, season with salt and freshly ground pepper and cook for 8-10 minutes. Turn off the heat and allow to rest for 30 minutes, this allows the stew to thicken. Heat through and serve in a bowl over roasted sweet potatoes, or with warm bread.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!..... ChefGarfy =D

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