Chicken and Butternut Squash Chowder

This recipe is an oldie but goodie around here. I've been making it since Fall of 2003 when it was first published in Bon Appetit. It is perfect for a cold fall or winter day. The flavors of the squash, the bacon, the cilantro all combine to make a bowl of deliciousness.

I remember the first time I made this chowder. I was so excited to make it because it sounded tasty so I picked up all the ingredients and got started. Peeling the butternut squash was (and is) a pain. I didn't let it beat me and I started assembling the chowder in my pot. Only at the time the largest pot I had was not big enough! I had to stop in the middle of making the chowder and run to Target for a bigger pot! These days I have several large pots, including the stock pot I had to buy on that first chowder making day. So if you give it a try (and you should!) make sure you have a large pot. It makes a lot but it reheats really well.


Yield: Makes 10 servings

10 bacon slices, chopped

2 tablespoons (1/4 stick) butter
3 medium onions, chopped
2 cups chopped red bell peppers (about 2 large)
1/4 cup all purpose flour
9 cups low-salt chicken broth
4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken
2 cups chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro

Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.

Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.

Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro and bacon.

Braised Short Ribs with Horseradish Mashed Potatoes

I love watching Food Network. One of my favorite new shows is Secrets of a Restaurant Chef with Anne Burrell. She makes the most delicious looking and sounding foods. They are restaurant quality meals but she breaks them down so they are easily prepared at home. From the moment I saw her make these braised short ribs, I knew they would be made in my kitchen. I even bought a new enameled cast iron pot with this recipe in mind.

This recipe takes a little time at the start, but once you put it in the oven you can just let it cook away. I would say you could forget about it until the timer goes off, but with the wonderful smell that will come from your oven there is no way you can forget about it.

I decided to pair the beef ribs with horseradish mashed potatoes. The peppery horseradish did a great job to help cut the richness of the beef ribs. If you haven't given beef short ribs a try, you should. It was wonderfully warming on a cold winter night.

Braised Short Ribs

Recipe courtesy Anne Burrell

Prep Time: 25 min
Cook Time: 3 hr 30 min
Level: Easy
Serves: 8 servings

Ingredients

* 6 bone-in short ribs (about 5 3/4 pounds)
* Kosher salt
* Extra-virgin olive oil
* 1 large Spanish onion, cut into 1/2-inch pieces
* 2 ribs celery, cut into 1/2-inch pieces
* 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
* 2 cloves garlic, smashed
* 1 1/2 cups tomato paste
* 2 to 3 cups hearty red wine *
* 2 cups water
* 1 bunch fresh thyme, tied with kitchen string
* 2 bay leaves


* I used beef stock with balsamic vinegar added for the acid because I do not cook with wine

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.