Can't decide if it should have bacon, or ham or a fishy component. I
have some really nice smoky end cut bacon, or I have a lot of
different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
and some other fish like stuff. I'll have to decide in the next
hour or so to be able to thaw the protein in time.
I use Rachel Ray's basics for a guideline.

CHOWDER BASICS
Rachael Ray

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the
pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department
or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at
many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough,
optional

Toppings:
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Heat a deep pot over moderate heat. Add oil and butter. As you chop
your veggies, add them to the pot: potatoes, celery, onion, and red
bell pepper. Add bay leaf to the pot. Season vegetables with salt and
pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
with oyster crackers, hot sauce and sliced scallions.

NOTE:
Saute onions first until translucent, sauté all vegetables until
tender. Probably should use ½ pound bacon. Only use ½ red pepper.
Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
Definitely do not use so much flour

Decisions, decisions.
I think there are some yeast rolls in the freezer too.
Janet US

On 10/31/2020 2:16 PM, U.S. Janet B. wrote:
>
> Can't decide if it should have bacon, or ham or a fishy component. I
> have some really nice smoky end cut bacon, or I have a lot of
> different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
> and some other fish like stuff. I'll have to decide in the next
> hour or so to be able to thaw the protein in time.
> I use Rachel Ray's basics for a guideline.
>

Chowder sounds really good right about now. Bacon, potato and corn. Or
a potato/clam chowder with crumbled bacon; too bad I don't have any clams.

Thanks for bringing up chowder. I've got some things to add to my
shopping list and yes, some decisions to make about the type of chowder.

Let us know what you decide, please!

Jill


> CHOWDER BASICS
> Rachael Ray
>
> 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the
> pan in a slow stream
> 2 tablespoons butter
> 2 all-purpose potatoes, peeled and diced
> 2 ribs celery, chopped
> 1 medium yellow onion, chopped
> 1 small red bell pepper, seeded and diced
> 1 bay leaf, fresh or dried
> Salt and freshly ground black pepper
> 1 tablespoon Old Bay seasoning blend, found near seafood department
> or, on spice aisle in your market
> 3 tablespoons all-purpose flour
> 2 cups vegetable or chicken stock or broth
> 1 quart whole milk
> 3 cups corn kernels, scraped fresh from the cob or, frozen kernels
> 8 ounces cooked lump crab meat, fresh is available in plastic tubs at
> many fish counters
> 4 small bread boules, 6 inches, hollowed out, preferably sour dough,
> optional
>
> Toppings:
> Oyster crackers
> Hot cayenne pepper sauce
> Sliced scallions
>
> Heat a deep pot over moderate heat. Add oil and butter. As you chop
> your veggies, add them to the pot: potatoes, celery, onion, and red
> bell pepper. Add bay leaf to the pot. Season vegetables with salt and
> pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
> in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
> combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
> and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
> Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
> with oyster crackers, hot sauce and sliced scallions.
>
> NOTE:
> Saute onions first until translucent, sauté all vegetables until
> tender. Probably should use ½ pound bacon. Only use ½ red pepper.
> Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
> Definitely do not use so much flour
>
> Decisions, decisions.
> I think there are some yeast rolls in the freezer too.
> Janet US
>

On Sat, 31 Oct 2020 18:55:25 -0400, jmcquown >
wrote:

>On 10/31/2020 2:16 PM, U.S. Janet B. wrote:
>>
>> Can't decide if it should have bacon, or ham or a fishy component. I
>> have some really nice smoky end cut bacon, or I have a lot of
>> different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>> and some other fish like stuff. I'll have to decide in the next
>> hour or so to be able to thaw the protein in time.
>> I use Rachel Ray's basics for a guideline.
>>
>
>Chowder sounds really good right about now. Bacon, potato and corn. Or
>a potato/clam chowder with crumbled bacon; too bad I don't have any clams.
>
>Thanks for bringing up chowder. I've got some things to add to my
>shopping list and yes, some decisions to make about the type of chowder.
>
>Let us know what you decide, please!
>
>Jill
>
snip
I chose the bacon. It hit the spot. There are all kinds of soup and
it seems that on some days just one particular soup will satisfy.
Janet US

On 2020-10-31 6:55 p.m., jmcquown wrote:
> On 10/31/2020 2:16 PM, U.S. Janet B. wrote:
>>
>> Can't decide if it should have bacon, or ham or a fishy component.Â* I
>> have some really nice smoky end cut bacon, or I have a lot of
>> different fishy stuff from the sea..Â* Cod, halibut, shrimp, langostino
>> and some other fish like stuff.Â*Â*Â* I'll have to decide in the next
>> hour or so to be able to thaw the protein in time.
>> I use Rachel Ray's basics for a guideline.
>>
>
> Chowder sounds really good right about now.Â* Bacon, potato and corn.



Throw in some dried hot chili flakes.

On 10/31/2020 7:24 PM, U.S. Janet B. wrote:
> On Sat, 31 Oct 2020 18:55:25 -0400, jmcquown >
> wrote:
>
>> On 10/31/2020 2:16 PM, U.S. Janet B. wrote:
>>>
>>> Can't decide if it should have bacon, or ham or a fishy component. I
>>> have some really nice smoky end cut bacon, or I have a lot of
>>> different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>>> and some other fish like stuff. I'll have to decide in the next
>>> hour or so to be able to thaw the protein in time.
>>> I use Rachel Ray's basics for a guideline.
>>>
>>
>> Chowder sounds really good right about now. Bacon, potato and corn. Or
>> a potato/clam chowder with crumbled bacon; too bad I don't have any clams.
>>
>> Thanks for bringing up chowder. I've got some things to add to my
>> shopping list and yes, some decisions to make about the type of chowder.
>>
>> Let us know what you decide, please!
>>
>> Jill
>>
> snip
> I chose the bacon. It hit the spot. There are all kinds of soup and
> it seems that on some days just one particular soup will satisfy.
> Janet US
>
Absolutely. Cravings plays a large part in what kind of soup I wind up
making. Got all the igredients but hmmm, that one would really hit the
spot! Kind of switch gears because yes, that's going to taste better
right now.

I like chowder. Heck, I love soup. But what I really thought about when
I read the Rachel Ray chowder recipe was the mention of sourdough bread
bowls. That immediately made me think of potato leek soup in bread bowls.

Jill

On 10/31/2020 8:15 PM, Dave Smith wrote:
> On 2020-10-31 6:55 p.m., jmcquown wrote:
>> On 10/31/2020 2:16 PM, U.S. Janet B. wrote:
>>>
>>> Can't decide if it should have bacon, or ham or a fishy component.Â* I
>>> have some really nice smoky end cut bacon, or I have a lot of
>>> different fishy stuff from the sea..Â* Cod, halibut, shrimp, langostino
>>> and some other fish like stuff.Â*Â*Â* I'll have to decide in the next
>>> hour or so to be able to thaw the protein in time.
>>> I use Rachel Ray's basics for a guideline.
>>>
>>
>> Chowder sounds really good right about now.Â* Bacon, potato and corn.
>
>
> Throw in some dried hot chili flakes.
>
There was mention of cayenne pepper sauce Old Bay seasoning which has a
bit of kick to it.

Thank you JanetB, for inspiring a soup and chowder discussion.

Jill

On Sat, 31 Oct 2020 20:28:37 -0400, jmcquown >
wrote:

>On 10/31/2020 7:24 PM, U.S. Janet B. wrote:
>> On Sat, 31 Oct 2020 18:55:25 -0400, jmcquown >
>> wrote:
>>
>>> On 10/31/2020 2:16 PM, U.S. Janet B. wrote:
>>>>
>>>> Can't decide if it should have bacon, or ham or a fishy component. I
>>>> have some really nice smoky end cut bacon, or I have a lot of
>>>> different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>>>> and some other fish like stuff. I'll have to decide in the next
>>>> hour or so to be able to thaw the protein in time.
>>>> I use Rachel Ray's basics for a guideline.
>>>>
>>>
>>> Chowder sounds really good right about now. Bacon, potato and corn. Or
>>> a potato/clam chowder with crumbled bacon; too bad I don't have any clams.
>>>
>>> Thanks for bringing up chowder. I've got some things to add to my
>>> shopping list and yes, some decisions to make about the type of chowder.
>>>
>>> Let us know what you decide, please!
>>>
>>> Jill
>>>
>> snip
>> I chose the bacon. It hit the spot. There are all kinds of soup and
>> it seems that on some days just one particular soup will satisfy.
>> Janet US
>>
>Absolutely. Cravings plays a large part in what kind of soup I wind up
>making. Got all the igredients but hmmm, that one would really hit the
>spot! Kind of switch gears because yes, that's going to taste better
>right now.
>
>I like chowder. Heck, I love soup. But what I really thought about when
>I read the Rachel Ray chowder recipe was the mention of sourdough bread
>bowls. That immediately made me think of potato leek soup in bread bowls.
>
>Jill

I don't know why the bread bowl practice went away. That was really
tasty.
Janet US

On Sat, 31 Oct 2020 20:42:04 -0400, jmcquown >
wrote:

>On 10/31/2020 8:15 PM, Dave Smith wrote:
>> On 2020-10-31 6:55 p.m., jmcquown wrote:
>>> On 10/31/2020 2:16 PM, U.S. Janet B. wrote:
>>>>
>>>> Can't decide if it should have bacon, or ham or a fishy component.* I
>>>> have some really nice smoky end cut bacon, or I have a lot of
>>>> different fishy stuff from the sea..* Cod, halibut, shrimp, langostino
>>>> and some other fish like stuff.*** I'll have to decide in the next
>>>> hour or so to be able to thaw the protein in time.
>>>> I use Rachel Ray's basics for a guideline.
>>>>
>>>
>>> Chowder sounds really good right about now.* Bacon, potato and corn.
>>
>>
>> Throw in some dried hot chili flakes.
>>
>There was mention of cayenne pepper sauce Old Bay seasoning which has a
>bit of kick to it.
>
>Thank you JanetB, for inspiring a soup and chowder discussion.
>
>Jill

You're welcome. Post what you decide to do.
Janet US

"U.S. Janet B." wrote in message
...


Can't decide if it should have bacon, or ham or a fishy component. I
have some really nice smoky end cut bacon, or I have a lot of
different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
and some other fish like stuff. I'll have to decide in the next
hour or so to be able to thaw the protein in time.
I use Rachel Ray's basics for a guideline.

CHOWDER BASICS
Rachael Ray

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the
pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department
or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at
many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough,
optional

Toppings:
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Heat a deep pot over moderate heat. Add oil and butter. As you chop
your veggies, add them to the pot: potatoes, celery, onion, and red
bell pepper. Add bay leaf to the pot. Season vegetables with salt and
pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
with oyster crackers, hot sauce and sliced scallions.

NOTE:
Saute onions first until translucent, sauté all vegetables until
tender. Probably should use ½ pound bacon. Only use ½ red pepper.
Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
Definitely do not use so much flour

Decisions, decisions.
I think there are some yeast rolls in the freezer too.
Janet US

=====

I have heard of this, but never knew what it was. I sounds lovely. I
think I will give it a go next time I have the chance

Thank you

O

"U.S. Janet B." wrote in message
...

On Sat, 31 Oct 2020 18:55:25 -0400, jmcquown >
wrote:

>On 10/31/2020 2:16 PM, U.S. Janet B. wrote:
>>
>> Can't decide if it should have bacon, or ham or a fishy component. I
>> have some really nice smoky end cut bacon, or I have a lot of
>> different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>> and some other fish like stuff. I'll have to decide in the next
>> hour or so to be able to thaw the protein in time.
>> I use Rachel Ray's basics for a guideline.
>>
>
>Chowder sounds really good right about now. Bacon, potato and corn. Or
>a potato/clam chowder with crumbled bacon; too bad I don't have any clams.
>
>Thanks for bringing up chowder. I've got some things to add to my
>shopping list and yes, some decisions to make about the type of chowder.
>
>Let us know what you decide, please!
>
>Jill
>
snip
I chose the bacon. It hit the spot. There are all kinds of soup and
it seems that on some days just one particular soup will satisfy.
Janet US

====

Is that considered to be a soup? Wow! This a BIG soup) I can't wait to
try it )

jmcquown wrote:
> Thank you JanetB, for inspiring a soup and chowder discussion.

I agree. Much better than bitching about John Kuthe's life
constantly.

On Sat, 31 Oct 2020 12:16:55 -0600, U.S. Janet B. >
wrote:

>
>Can't decide if it should have bacon, or ham or a fishy component. I
>have some really nice smoky end cut bacon, or I have a lot of
>different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>and some other fish like stuff. I'll have to decide in the next
>hour or so to be able to thaw the protein in time.
>I use Rachel Ray's basics for a guideline.
>
> CHOWDER BASICS
>Rachael Ray
>
>1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the
>pan in a slow stream
>2 tablespoons butter
>2 all-purpose potatoes, peeled and diced
>2 ribs celery, chopped
>1 medium yellow onion, chopped
>1 small red bell pepper, seeded and diced
>1 bay leaf, fresh or dried
>Salt and freshly ground black pepper
>1 tablespoon Old Bay seasoning blend, found near seafood department
>or, on spice aisle in your market
>3 tablespoons all-purpose flour
>2 cups vegetable or chicken stock or broth
>1 quart whole milk
>3 cups corn kernels, scraped fresh from the cob or, frozen kernels
>8 ounces cooked lump crab meat, fresh is available in plastic tubs at
>many fish counters
>4 small bread boules, 6 inches, hollowed out, preferably sour dough,
>optional
>
>Toppings:
>Oyster crackers
>Hot cayenne pepper sauce
>Sliced scallions
>
>Heat a deep pot over moderate heat. Add oil and butter. As you chop
>your veggies, add them to the pot: potatoes, celery, onion, and red
>bell pepper. Add bay leaf to the pot. Season vegetables with salt and
>pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
>in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
>combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
>and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
>Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
>with oyster crackers, hot sauce and sliced scallions.
>
>NOTE:
>Saute onions first until translucent, sauté all vegetables until
>tender. Probably should use ½ pound bacon. Only use ½ red pepper.
>Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
>Definitely do not use so much flour
>
>Decisions, decisions.
>I think there are some yeast rolls in the freezer too.
>Janet US

To me that is not traditional chowder of the east coast. All the
peppers and bay seasoning say the fish is not good. However if you
like it that way, it's up to you, it's also much more trouble than
traditional chowder. There are three chowders, fish, clam and corn
and ne'er any of the ingredients should be in the other I'm not
being rude, just didn't want anybody to think that was true 'chowder'
lol

On Sunday, November 1, 2020 at 7:24:51 AM UTC-5, Lucretia Borgia wrote:
> On Sat, 31 Oct 2020 12:16:55 -0600, U.S. Janet B. >
> wrote:
> >
> >Can't decide if it should have bacon, or ham or a fishy component. I
> >have some really nice smoky end cut bacon, or I have a lot of
> >different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
> >and some other fish like stuff. I'll have to decide in the next
> >hour or so to be able to thaw the protein in time.
> >I use Rachel Ray's basics for a guideline.
> >
> > CHOWDER BASICS
> >Rachael Ray
> >
> >1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the
> >pan in a slow stream
> >2 tablespoons butter
> >2 all-purpose potatoes, peeled and diced
> >2 ribs celery, chopped
> >1 medium yellow onion, chopped
> >1 small red bell pepper, seeded and diced
> >1 bay leaf, fresh or dried
> >Salt and freshly ground black pepper
> >1 tablespoon Old Bay seasoning blend, found near seafood department
> >or, on spice aisle in your market
> >3 tablespoons all-purpose flour
> >2 cups vegetable or chicken stock or broth
> >1 quart whole milk
> >3 cups corn kernels, scraped fresh from the cob or, frozen kernels
> >8 ounces cooked lump crab meat, fresh is available in plastic tubs at
> >many fish counters
> >4 small bread boules, 6 inches, hollowed out, preferably sour dough,
> >optional
> >
> >Toppings:
> >Oyster crackers
> >Hot cayenne pepper sauce
> >Sliced scallions
> >
> >Heat a deep pot over moderate heat. Add oil and butter. As you chop
> >your veggies, add them to the pot: potatoes, celery, onion, and red
> >bell pepper. Add bay leaf to the pot. Season vegetables with salt and
> >pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
> >in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
> >combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
> >and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
> >Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
> >with oyster crackers, hot sauce and sliced scallions.
> >
> >NOTE:
> >Saute onions first until translucent, sauté all vegetables until
> >tender. Probably should use ½ pound bacon. Only use ½ red pepper.
> >Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
> >Definitely do not use so much flour
> >
> >Decisions, decisions.
> >I think there are some yeast rolls in the freezer too.
> >Janet US
> To me that is not traditional chowder of the east coast. All the
> peppers and bay seasoning say the fish is not good. However if you
> like it that way, it's up to you, it's also much more trouble than
> traditional chowder. There are three chowders, fish, clam and corn
> and ne'er any of the ingredients should be in the other I'm not
> being rude, just didn't want anybody to think that was true 'chowder'
> lol

There's no "true" chowder.

Cindy Hamilton

"U.S. Janet B." wrote:
>
> Can't decide if it should have bacon, or ham or a fishy component.

You said later that you chose bacon. Good choice. Best for a
chowder, imo.

I've made clam chower several times and bacon is the first
thing you fry. Then you add in all the other ingredients.
Don't discard the bacon grease either, it will impart much
more bacon flavor to the chowder.

Best to make the day before. After it chills in the fridge,
scoop off the hardened grease on top. Then reheat to eat.

Same with corn chowder. I've only made that a couple of
times. Much easier now (for corn chowder) is to buy a
can or two of Progresso "Chicken corn chowder with bacon."

It contains all the extra ingredients that scares Bruce, but
it's very tasty...in a pinch without all the extra work.
Just heat and serve.

Gary wrote:

> "U.S. Janet B." wrote:
> >
> > Can't decide if it should have bacon, or ham or a fishy component.
> You said later that you chose bacon. Good choice. Best for a
> chowder, imo.
>
> I've made clam chower several times and bacon is the first
> thing you fry. Then you add in all the other ingredients.
> Don't discard the bacon grease either, it will impart much
> more bacon flavor to the chowder.
>
> Best to make the day before. After it chills in the fridge,
> scoop off the hardened grease on top. Then reheat to eat.


I made a big pot of clam/shrimp chowder last week, first "cold weather" thang I made...it hit the spot...

> Same with corn chowder. I've only made that a couple of
> times. Much easier now (for corn chowder) is to buy a
> can or two of Progresso "Chicken corn chowder with bacon."


I've decided to cut down on the canned soups - although Progresso is generally pretty good - and make my own. Next up will be corn chowder w/bacon, thanks for the reminder...!!!

--
Best
Greg

On Sun, 1 Nov 2020 11:19:14 -0000, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
>
>On Sat, 31 Oct 2020 18:55:25 -0400, jmcquown >
>wrote:
>
>>On 10/31/2020 2:16 PM, U.S. Janet B. wrote:
>>>
>>> Can't decide if it should have bacon, or ham or a fishy component. I
>>> have some really nice smoky end cut bacon, or I have a lot of
>>> different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>>> and some other fish like stuff. I'll have to decide in the next
>>> hour or so to be able to thaw the protein in time.
>>> I use Rachel Ray's basics for a guideline.
>>>
>>
>>Chowder sounds really good right about now. Bacon, potato and corn. Or
>>a potato/clam chowder with crumbled bacon; too bad I don't have any clams.
>>
>>Thanks for bringing up chowder. I've got some things to add to my
>>shopping list and yes, some decisions to make about the type of chowder.
>>
>>Let us know what you decide, please!
>>
>>Jill
>>
>snip
>I chose the bacon. It hit the spot. There are all kinds of soup and
>it seems that on some days just one particular soup will satisfy.
>Janet US
>
>====
>
>Is that considered to be a soup? Wow! This a BIG soup) I can't wait to
>try it )
>

yes, it is a soup. Look up 'chowder origins'. from Cornwall and
France, 1800s N.E, United States and Canada..
Janet US

On Sun, 01 Nov 2020 08:24:43 -0400, Lucretia Borgia
> wrote:

>On Sat, 31 Oct 2020 12:16:55 -0600, U.S. Janet B. >
>wrote:
>
>>
>>Can't decide if it should have bacon, or ham or a fishy component. I
>>have some really nice smoky end cut bacon, or I have a lot of
>>different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>>and some other fish like stuff. I'll have to decide in the next
>>hour or so to be able to thaw the protein in time.
>>I use Rachel Ray's basics for a guideline.
>>
>> CHOWDER BASICS
>>Rachael Ray
>>
>>1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the
>>pan in a slow stream
>>2 tablespoons butter
>>2 all-purpose potatoes, peeled and diced
>>2 ribs celery, chopped
>>1 medium yellow onion, chopped
>>1 small red bell pepper, seeded and diced
>>1 bay leaf, fresh or dried
>>Salt and freshly ground black pepper
>>1 tablespoon Old Bay seasoning blend, found near seafood department
>>or, on spice aisle in your market
>>3 tablespoons all-purpose flour
>>2 cups vegetable or chicken stock or broth
>>1 quart whole milk
>>3 cups corn kernels, scraped fresh from the cob or, frozen kernels
>>8 ounces cooked lump crab meat, fresh is available in plastic tubs at
>>many fish counters
>>4 small bread boules, 6 inches, hollowed out, preferably sour dough,
>>optional
>>
>>Toppings:
>>Oyster crackers
>>Hot cayenne pepper sauce
>>Sliced scallions
>>
>>Heat a deep pot over moderate heat. Add oil and butter. As you chop
>>your veggies, add them to the pot: potatoes, celery, onion, and red
>>bell pepper. Add bay leaf to the pot. Season vegetables with salt and
>>pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
>>in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
>>combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
>>and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
>>Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
>>with oyster crackers, hot sauce and sliced scallions.
>>
>>NOTE:
>>Saute onions first until translucent, sauté all vegetables until
>>tender. Probably should use ½ pound bacon. Only use ½ red pepper.
>>Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
>>Definitely do not use so much flour
>>
>>Decisions, decisions.
>>I think there are some yeast rolls in the freezer too.
>>Janet US
>
>To me that is not traditional chowder of the east coast. All the
>peppers and bay seasoning say the fish is not good. However if you
>like it that way, it's up to you, it's also much more trouble than
>traditional chowder. There are three chowders, fish, clam and corn
>and ne'er any of the ingredients should be in the other I'm not
>being rude, just didn't want anybody to think that was true 'chowder'
>lol

Please share your traditional recipe for chowder. I am interested to
know.
Janet US

On Sun, 1 Nov 2020 08:39:43 -0800 (PST), GM
> wrote:

>Gary wrote:
>
>> "U.S. Janet B." wrote:
>> >
>> > Can't decide if it should have bacon, or ham or a fishy component.
>> You said later that you chose bacon. Good choice. Best for a
>> chowder, imo.
>>
>> I've made clam chower several times and bacon is the first
>> thing you fry. Then you add in all the other ingredients.
>> Don't discard the bacon grease either, it will impart much
>> more bacon flavor to the chowder.
>>
>> Best to make the day before. After it chills in the fridge,
>> scoop off the hardened grease on top. Then reheat to eat.
>
>
>I made a big pot of clam/shrimp chowder last week, first "cold weather" thang I made...it hit the spot...
>
>> Same with corn chowder. I've only made that a couple of
>> times. Much easier now (for corn chowder) is to buy a
>> can or two of Progresso "Chicken corn chowder with bacon."
>
>
>I've decided to cut down on the canned soups - although Progresso is generally pretty good - and make my own. Next up will be corn chowder w/bacon, thanks for the reminder...!!!

Making homemade soup fills a funny hollow feeling in my chest and
tummy. I can try other hot foods but that feeling just won't go away
until that first spoonful.
Janet US

"U.S. Janet B." wrote:
> Making homemade soup fills a funny hollow feeling in my chest and
> tummy. I can try other hot foods but that feeling just won't go away
> until that first spoonful.

Lunch today (in about 30 minutes)
will be some leftover homemade chicken noodle soup with
vegetables and 2 hamburgers with the works made with
mystery meat. And a handful of chips on the side.

That should put me to sleep for awhile.

On Sun, 01 Nov 2020 10:11:31 -0700, U.S. Janet B. >
wrote:

>On Sun, 01 Nov 2020 08:24:43 -0400, Lucretia Borgia
> wrote:
>
>>On Sat, 31 Oct 2020 12:16:55 -0600, U.S. Janet B. >
>>wrote:
>>
>>>
>>>Can't decide if it should have bacon, or ham or a fishy component. I
>>>have some really nice smoky end cut bacon, or I have a lot of
>>>different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>>>and some other fish like stuff. I'll have to decide in the next
>>>hour or so to be able to thaw the protein in time.
>>>I use Rachel Ray's basics for a guideline.
>>>
>>> CHOWDER BASICS
>>>Rachael Ray
>>>
>>>1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the
>>>pan in a slow stream
>>>2 tablespoons butter
>>>2 all-purpose potatoes, peeled and diced
>>>2 ribs celery, chopped
>>>1 medium yellow onion, chopped
>>>1 small red bell pepper, seeded and diced
>>>1 bay leaf, fresh or dried
>>>Salt and freshly ground black pepper
>>>1 tablespoon Old Bay seasoning blend, found near seafood department
>>>or, on spice aisle in your market
>>>3 tablespoons all-purpose flour
>>>2 cups vegetable or chicken stock or broth
>>>1 quart whole milk
>>>3 cups corn kernels, scraped fresh from the cob or, frozen kernels
>>>8 ounces cooked lump crab meat, fresh is available in plastic tubs at
>>>many fish counters
>>>4 small bread boules, 6 inches, hollowed out, preferably sour dough,
>>>optional
>>>
>>>Toppings:
>>>Oyster crackers
>>>Hot cayenne pepper sauce
>>>Sliced scallions
>>>
>>>Heat a deep pot over moderate heat. Add oil and butter. As you chop
>>>your veggies, add them to the pot: potatoes, celery, onion, and red
>>>bell pepper. Add bay leaf to the pot. Season vegetables with salt and
>>>pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
>>>in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
>>>combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
>>>and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
>>>Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
>>>with oyster crackers, hot sauce and sliced scallions.
>>>
>>>NOTE:
>>>Saute onions first until translucent, sauté all vegetables until
>>>tender. Probably should use ½ pound bacon. Only use ½ red pepper.
>>>Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
>>>Definitely do not use so much flour
>>>
>>>Decisions, decisions.
>>>I think there are some yeast rolls in the freezer too.
>>>Janet US
>>
>>To me that is not traditional chowder of the east coast. All the
>>peppers and bay seasoning say the fish is not good. However if you
>>like it that way, it's up to you, it's also much more trouble than
>>traditional chowder. There are three chowders, fish, clam and corn
>>and ne'er any of the ingredients should be in the other I'm not
>>being rude, just didn't want anybody to think that was true 'chowder'
>>lol
>
>Please share your traditional recipe for chowder. I am interested to
>know.
>Janet US

This is the one I have, old Newfie recipe back generations. It is
truly tasty and creamy. Maybe the ingredients are obvious but I have
never made it but people raved over it.

Irene Graves Newfie Chowder
Potatoes – peeled and roughly diced
Homo milk
Onions
Haddock – whatever other assortment of sea food you use, there must be
haddock which helps to blend the flavours. Irene said if you like
mussels, make a chowder of them but do not add them to the seafood
chowder as their flavour is too much compared to other flavours.
Some:-
Lobster, shrimp (both cut into pieces) squid, cod really anything you
would care to add. What’s available and what you feel like spending.
Gently poach the potatoes and onion in the milk, until tenderish,
about ten minutes.
Add the sea foods one by one with the haddock last. Season but go
easy on the salt.
Allow the chowder to cool, preferably overnight.
Gently rewarm, when hot add a can of Carnation evaporated milk and a
good chunk of butter. Do not allow to boil after the Carnation is in.
Keep on stove just below simmer point.

Strange though Carnation milk might seem, in Irene's day that was
pretty much all that was available. No flavour of Carnation when
finished, just nice and creamy.

On Sun, 01 Nov 2020 10:17:30 -0700, U.S. Janet B. >
wrote:

>On Sun, 1 Nov 2020 08:39:43 -0800 (PST), GM
> wrote:
>
>>Gary wrote:
>>
>>> "U.S. Janet B." wrote:
>>> >
>>> > Can't decide if it should have bacon, or ham or a fishy component.
>>> You said later that you chose bacon. Good choice. Best for a
>>> chowder, imo.
>>>
>>> I've made clam chower several times and bacon is the first
>>> thing you fry. Then you add in all the other ingredients.
>>> Don't discard the bacon grease either, it will impart much
>>> more bacon flavor to the chowder.
>>>
>>> Best to make the day before. After it chills in the fridge,
>>> scoop off the hardened grease on top. Then reheat to eat.
>>
>>
>>I made a big pot of clam/shrimp chowder last week, first "cold weather" thang I made...it hit the spot...
>>
>>> Same with corn chowder. I've only made that a couple of
>>> times. Much easier now (for corn chowder) is to buy a
>>> can or two of Progresso "Chicken corn chowder with bacon."
>>
>>
>>I've decided to cut down on the canned soups - although Progresso is generally pretty good - and make my own. Next up will be corn chowder w/bacon, thanks for the reminder...!!!
>
>Making homemade soup fills a funny hollow feeling in my chest and
>tummy. I can try other hot foods but that feeling just won't go away
>until that first spoonful.
>Janet US

Once I started making my own vs store boughten stuff, I can never go
back. Do you have notbobs recipe for Minestrone? Great adaptable
recipe.

Lucretia Borgia wrote:

> On Sun, 01 Nov 2020 10:11:31 -0700, U.S. Janet B. >
> wrote:
>
> >On Sun, 01 Nov 2020 08:24:43 -0400, Lucretia Borgia
> > wrote:
> >
> >>On Sat, 31 Oct 2020 12:16:55 -0600, U.S. Janet B. >
> >>wrote:
> >>
> >>>
> >>>Can't decide if it should have bacon, or ham or a fishy component. I
> >>>have some really nice smoky end cut bacon, or I have a lot of
> >>>different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
> >>>and some other fish like stuff. I'll have to decide in the next
> >>>hour or so to be able to thaw the protein in time.
> >>>I use Rachel Ray's basics for a guideline.
> >>>
> >>> CHOWDER BASICS
> >>>Rachael Ray
> >>>
> >>>1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the
> >>>pan in a slow stream
> >>>2 tablespoons butter
> >>>2 all-purpose potatoes, peeled and diced
> >>>2 ribs celery, chopped
> >>>1 medium yellow onion, chopped
> >>>1 small red bell pepper, seeded and diced
> >>>1 bay leaf, fresh or dried
> >>>Salt and freshly ground black pepper
> >>>1 tablespoon Old Bay seasoning blend, found near seafood department
> >>>or, on spice aisle in your market
> >>>3 tablespoons all-purpose flour
> >>>2 cups vegetable or chicken stock or broth
> >>>1 quart whole milk
> >>>3 cups corn kernels, scraped fresh from the cob or, frozen kernels
> >>>8 ounces cooked lump crab meat, fresh is available in plastic tubs at
> >>>many fish counters
> >>>4 small bread boules, 6 inches, hollowed out, preferably sour dough,
> >>>optional
> >>>
> >>>Toppings:
> >>>Oyster crackers
> >>>Hot cayenne pepper sauce
> >>>Sliced scallions
> >>>
> >>>Heat a deep pot over moderate heat. Add oil and butter. As you chop
> >>>your veggies, add them to the pot: potatoes, celery, onion, and red
> >>>bell pepper. Add bay leaf to the pot. Season vegetables with salt and
> >>>pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
> >>>in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
> >>>combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
> >>>and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
> >>>Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
> >>>with oyster crackers, hot sauce and sliced scallions.
> >>>
> >>>NOTE:
> >>>Saute onions first until translucent, sauté all vegetables until
> >>>tender. Probably should use ½ pound bacon. Only use ½ red pepper.
> >>>Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
> >>>Definitely do not use so much flour
> >>>
> >>>Decisions, decisions.
> >>>I think there are some yeast rolls in the freezer too.
> >>>Janet US
> >>
> >>To me that is not traditional chowder of the east coast. All the
> >>peppers and bay seasoning say the fish is not good. However if you
> >>like it that way, it's up to you, it's also much more trouble than
> >>traditional chowder. There are three chowders, fish, clam and corn
> >>and ne'er any of the ingredients should be in the other I'm not
> >>being rude, just didn't want anybody to think that was true 'chowder'
> >>lol
> >
> >Please share your traditional recipe for chowder. I am interested to
> >know.
> >Janet US
> This is the one I have, old Newfie recipe back generations. It is
> truly tasty and creamy. Maybe the ingredients are obvious but I have
> never made it but people raved over it.
>
> Irene Graves Newfie Chowder
> Potatoes €“ peeled and roughly diced
> Homo milk
> Onions
> Haddock €“ whatever other assortment of sea food you use, there must be
> haddock which helps to blend the flavours. Irene said if you like
> mussels, make a chowder of them but do not add them to the seafood
> chowder as their flavour is too much compared to other flavours.
> Some:-
> Lobster, shrimp (both cut into pieces) squid, cod really anything you
> would care to add. Whats available and what you feel like spending.
> Gently poach the potatoes and onion in the milk, until tenderish,
> about ten minutes.
> Add the sea foods one by one with the haddock last. Season but go
> easy on the salt.
> Allow the chowder to cool, preferably overnight.
> Gently rewarm, when hot add a can of Carnation evaporated milk and a
> good chunk of butter. Do not allow to boil after the Carnation is in.
> Keep on stove just below simmer point.
>
> Strange though Carnation milk might seem, in Irene's day that was
> pretty much all that was available. No flavour of Carnation when
> finished, just nice and creamy.


I rarely keep fresh milk, so I generally always use Carnation...is what I used in my recent chowder, as you say no after - flavour, and nice and creamy...

--
Best
Greg

"U.S. Janet B." wrote in message
...

On Sun, 1 Nov 2020 11:19:14 -0000, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
>
>On Sat, 31 Oct 2020 18:55:25 -0400, jmcquown >
>wrote:
>
>>On 10/31/2020 2:16 PM, U.S. Janet B. wrote:
>>>
>>> Can't decide if it should have bacon, or ham or a fishy component. I
>>> have some really nice smoky end cut bacon, or I have a lot of
>>> different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>>> and some other fish like stuff. I'll have to decide in the next
>>> hour or so to be able to thaw the protein in time.
>>> I use Rachel Ray's basics for a guideline.
>>>
>>
>>Chowder sounds really good right about now. Bacon, potato and corn. Or
>>a potato/clam chowder with crumbled bacon; too bad I don't have any clams.
>>
>>Thanks for bringing up chowder. I've got some things to add to my
>>shopping list and yes, some decisions to make about the type of chowder.
>>
>>
>>Let us know what you decide, please!
>>
>>Jill
>>
>snip
>I chose the bacon. It hit the spot. There are all kinds of soup and
>it seems that on some days just one particular soup will satisfy.
>Janet US
>
>====
>
>Is that considered to be a soup? Wow! This a BIG soup) I can't wait to
>try it )
>

yes, it is a soup. Look up 'chowder origins'. from Cornwall and
France, 1800s N.E, United States and Canada..
Janet US

===

Will do Thank you!

On Sun, 01 Nov 2020 15:56:29 -0400, Lucretia Borgia
> wrote:

>On Sun, 01 Nov 2020 10:11:31 -0700, U.S. Janet B. >
>wrote:
>
>>On Sun, 01 Nov 2020 08:24:43 -0400, Lucretia Borgia
> wrote:
>>
>>>On Sat, 31 Oct 2020 12:16:55 -0600, U.S. Janet B. >
>>>wrote:
>>>
>>>>
>>>>Can't decide if it should have bacon, or ham or a fishy component. I
>>>>have some really nice smoky end cut bacon, or I have a lot of
>>>>different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>>>>and some other fish like stuff. I'll have to decide in the next
>>>>hour or so to be able to thaw the protein in time.
>>>>I use Rachel Ray's basics for a guideline.
>>>>
>>>> CHOWDER BASICS
>>>>Rachael Ray
>>>>
>>>>1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the
>>>>pan in a slow stream
>>>>2 tablespoons butter
>>>>2 all-purpose potatoes, peeled and diced
>>>>2 ribs celery, chopped
>>>>1 medium yellow onion, chopped
>>>>1 small red bell pepper, seeded and diced
>>>>1 bay leaf, fresh or dried
>>>>Salt and freshly ground black pepper
>>>>1 tablespoon Old Bay seasoning blend, found near seafood department
>>>>or, on spice aisle in your market
>>>>3 tablespoons all-purpose flour
>>>>2 cups vegetable or chicken stock or broth
>>>>1 quart whole milk
>>>>3 cups corn kernels, scraped fresh from the cob or, frozen kernels
>>>>8 ounces cooked lump crab meat, fresh is available in plastic tubs at
>>>>many fish counters
>>>>4 small bread boules, 6 inches, hollowed out, preferably sour dough,
>>>>optional
>>>>
>>>>Toppings:
>>>>Oyster crackers
>>>>Hot cayenne pepper sauce
>>>>Sliced scallions
>>>>
>>>>Heat a deep pot over moderate heat. Add oil and butter. As you chop
>>>>your veggies, add them to the pot: potatoes, celery, onion, and red
>>>>bell pepper. Add bay leaf to the pot. Season vegetables with salt and
>>>>pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
>>>>in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
>>>>combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
>>>>and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
>>>>Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
>>>>with oyster crackers, hot sauce and sliced scallions.
>>>>
>>>>NOTE:
>>>>Saute onions first until translucent, sauté all vegetables until
>>>>tender. Probably should use ½ pound bacon. Only use ½ red pepper.
>>>>Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
>>>>Definitely do not use so much flour
>>>>
>>>>Decisions, decisions.
>>>>I think there are some yeast rolls in the freezer too.
>>>>Janet US
>>>
>>>To me that is not traditional chowder of the east coast. All the
>>>peppers and bay seasoning say the fish is not good. However if you
>>>like it that way, it's up to you, it's also much more trouble than
>>>traditional chowder. There are three chowders, fish, clam and corn
>>>and ne'er any of the ingredients should be in the other I'm not
>>>being rude, just didn't want anybody to think that was true 'chowder'
>>>lol
>>
>>Please share your traditional recipe for chowder. I am interested to
>>know.
>>Janet US
>
>This is the one I have, old Newfie recipe back generations. It is
>truly tasty and creamy. Maybe the ingredients are obvious but I have
>never made it but people raved over it.
>
>Irene Graves Newfie Chowder
>Potatoes – peeled and roughly diced
>Homo milk
>Onions
>Haddock – whatever other assortment of sea food you use, there must be
>haddock which helps to blend the flavours. Irene said if you like
>mussels, make a chowder of them but do not add them to the seafood
>chowder as their flavour is too much compared to other flavours.
>Some:-
>Lobster, shrimp (both cut into pieces) squid, cod really anything you
>would care to add. What’s available and what you feel like spending.
>Gently poach the potatoes and onion in the milk, until tenderish,
>about ten minutes.
>Add the sea foods one by one with the haddock last. Season but go
>easy on the salt.
>Allow the chowder to cool, preferably overnight.
>Gently rewarm, when hot add a can of Carnation evaporated milk and a
>good chunk of butter. Do not allow to boil after the Carnation is in.
>Keep on stove just below simmer point.
>
>Strange though Carnation milk might seem, in Irene's day that was
>pretty much all that was available. No flavour of Carnation when
>finished, just nice and creamy.

thanks, I have saved that. That puts me in mind of when the ships
came in and supper was some of the catch. Many of the fishy items I
have no access to. But, my next chowder will follow your recipe.
Janet US

On Sun, 01 Nov 2020 15:58:10 -0400, Lucretia Borgia
> wrote:

snip
>

Do you have notbobs recipe for Minestrone? Great adaptable
>recipe.

No, I don't. I always meant to copy it. I'd appreciate a copy
please.
Janet US

On Sun, 01 Nov 2020 13:53:07 -0700, U.S. Janet B. >
wrote:

>On Sun, 01 Nov 2020 15:58:10 -0400, Lucretia Borgia
> wrote:
>
>snip
>>
>
> Do you have notbobs recipe for Minestrone? Great adaptable
>>recipe.
>
>No, I don't. I always meant to copy it. I'd appreciate a copy
>please.
>Janet US

Not Bob Minestrone

On 2015-07-14, > wrote:

> Now there's an idea - post your minestrone recipe and I will make a
> batch of that, nice for summer. Please/thanks

From notbob/

Note that minestrone means "spring vegetables" or some such nonsense.
So, this means you can sub in any veggie you like. I sometimes add
cabbage, but always gotta have carrots n' onions. Seems I left
something outta the recipe, but can't recall what it is, now.

*************

notbob's Monster Minestrone

5-6 med carrots
2 med yel onion (or 1 lrg wht)
5-6 clv garlic
2 ozs olive oil
1 can diced tomato
5-6 C beef stock
2/3 C red wine
6-8 ozs proscuitto
1 can cannelloni or white beans (w/ juice)
3 zuchs (qrtr lngthwz, then chop bitesize)
2 bay leaves
1 T thyme
fresh basil (opt)
1 handfull small elbo macaroni
S&P (opt)

Peel and chop carrots to no larger than spoon size. Diagonal cut
looks nice. Course chop onions. Dice garlic. In OO, saute carrots,
onions, garlic till onions translucent.

Add stock, can of tomatoes, wine, proscuitto, thyme and bayleaf. Mash
half the can of beans. Do not drain liquid. That's perfectly good
bean juice!

Let simmer 15 mins or until carrots are about half done. Add zuchs.
When zuchs almost done (15-30 mins), add macaroni or other pasta you
may prefer. When pasta tender, it should be done.

NOTES: Naturally, you can use any beef stock combo you prefer, but it
must be beef. Chicken stock sucks. Veggie if you prefer, but then
it's not notbob's minestrone, is it!? I use one can of stock plus 4 C
water and T of Better'n Bullion. Note, it must be carrot heavy. More
carrots can't hurt. Only one taboo. NO celery!! Also, I discovered
years ago that it should have some proscuitto. Even cheapo US brand.
Learned that little trick at an very old Italian deli. I've since
discovered hard Italian salami will sub for the proscuitto. Makes all
the difference. Fresh basil is always better, but I can't always get
it in Winter. Not using it will not hurt this zuppa. No parsley,
sage, rosemary, Ital seasoning, etc. This is not a Simon and
Garfunkle song! A good red wine like chianti or zin, preferably, but
any good red will do. If whole thyme, rub between hands into pot.
Doneness is always determined by the tenderness of the carrots and
zukes. Skim while sim. Add water as needed.

Makes about 3-1/2 to 4-1/2 qts.

Top with parmesan cheese and serve with red wine and buttered SF
sourdough bread. Donate all remaining cans of Progresso Minestrone to
those less fortunate!

*************

Enjoy. =D
nb

On Sun, 01 Nov 2020 19:07:23 -0400, Lucretia Borgia
> wrote:

>On Sun, 01 Nov 2020 13:53:07 -0700, U.S. Janet B. >
>wrote:
>
>>On Sun, 01 Nov 2020 15:58:10 -0400, Lucretia Borgia
> wrote:
>>
>>snip
>>>
>>
>> Do you have notbobs recipe for Minestrone? Great adaptable
>>>recipe.
>>
>>No, I don't. I always meant to copy it. I'd appreciate a copy
>>please.
>>Janet US
>
>Not Bob Minestrone
>
>On 2015-07-14, > wrote:
>
>> Now there's an idea - post your minestrone recipe and I will make a
>> batch of that, nice for summer. Please/thanks
>
>From notbob/
>
>Note that minestrone means "spring vegetables" or some such nonsense.
>So, this means you can sub in any veggie you like. I sometimes add
>cabbage, but always gotta have carrots n' onions. Seems I left
>something outta the recipe, but can't recall what it is, now.
>
>*************
>
>notbob's Monster Minestrone
>
>5-6 med carrots
>2 med yel onion (or 1 lrg wht)
>5-6 clv garlic
>2 ozs olive oil
>1 can diced tomato
>5-6 C beef stock
>2/3 C red wine
>6-8 ozs proscuitto
>1 can cannelloni or white beans (w/ juice)
>3 zuchs (qrtr lngthwz, then chop bitesize)
>2 bay leaves
>1 T thyme
> fresh basil (opt)
>1 handfull small elbo macaroni
>S&P (opt)
>
>Peel and chop carrots to no larger than spoon size. Diagonal cut
>looks nice. Course chop onions. Dice garlic. In OO, saute carrots,
>onions, garlic till onions translucent.
>
>Add stock, can of tomatoes, wine, proscuitto, thyme and bayleaf. Mash
>half the can of beans. Do not drain liquid. That's perfectly good
>bean juice!
>
>Let simmer 15 mins or until carrots are about half done. Add zuchs.
>When zuchs almost done (15-30 mins), add macaroni or other pasta you
>may prefer. When pasta tender, it should be done.
>
>NOTES: Naturally, you can use any beef stock combo you prefer, but it
>must be beef. Chicken stock sucks. Veggie if you prefer, but then
>it's not notbob's minestrone, is it!? I use one can of stock plus 4 C
>water and T of Better'n Bullion. Note, it must be carrot heavy. More
>carrots can't hurt. Only one taboo. NO celery!! Also, I discovered
>years ago that it should have some proscuitto. Even cheapo US brand.
>Learned that little trick at an very old Italian deli. I've since
>discovered hard Italian salami will sub for the proscuitto. Makes all
>the difference. Fresh basil is always better, but I can't always get
>it in Winter. Not using it will not hurt this zuppa. No parsley,
>sage, rosemary, Ital seasoning, etc. This is not a Simon and
>Garfunkle song! A good red wine like chianti or zin, preferably, but
>any good red will do. If whole thyme, rub between hands into pot.
>Doneness is always determined by the tenderness of the carrots and
>zukes. Skim while sim. Add water as needed.
>
>Makes about 3-1/2 to 4-1/2 qts.
>
>Top with parmesan cheese and serve with red wine and buttered SF
>sourdough bread. Donate all remaining cans of Progresso Minestrone to
>those less fortunate!
>
>*************
>
>Enjoy. =D
>nb

Thank you. That's inspirational for this season some time.
Janet US

On Sun, 01 Nov 2020 17:34:12 -0700, U.S. Janet B. >
wrote:

>On Sun, 01 Nov 2020 19:07:23 -0400, Lucretia Borgia
> wrote:
>
>>On Sun, 01 Nov 2020 13:53:07 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Sun, 01 Nov 2020 15:58:10 -0400, Lucretia Borgia
> wrote:
>>>
>>>snip
>>>>
>>>
>>> Do you have notbobs recipe for Minestrone? Great adaptable
>>>>recipe.
>>>
>>>No, I don't. I always meant to copy it. I'd appreciate a copy
>>>please.
>>>Janet US
>>
>>Not Bob Minestrone
>>
>>On 2015-07-14, > wrote:
>>
>>> Now there's an idea - post your minestrone recipe and I will make a
>>> batch of that, nice for summer. Please/thanks
>>
>>From notbob/
>>
>>Note that minestrone means "spring vegetables" or some such nonsense.
>>So, this means you can sub in any veggie you like. I sometimes add
>>cabbage, but always gotta have carrots n' onions. Seems I left
>>something outta the recipe, but can't recall what it is, now.
>>
>>*************
>>
>>notbob's Monster Minestrone
>>
>>5-6 med carrots
>>2 med yel onion (or 1 lrg wht)
>>5-6 clv garlic
>>2 ozs olive oil
>>1 can diced tomato
>>5-6 C beef stock
>>2/3 C red wine
>>6-8 ozs proscuitto
>>1 can cannelloni or white beans (w/ juice)
>>3 zuchs (qrtr lngthwz, then chop bitesize)
>>2 bay leaves
>>1 T thyme
>> fresh basil (opt)
>>1 handfull small elbo macaroni
>>S&P (opt)
>>
>>Peel and chop carrots to no larger than spoon size. Diagonal cut
>>looks nice. Course chop onions. Dice garlic. In OO, saute carrots,
>>onions, garlic till onions translucent.
>>
>>Add stock, can of tomatoes, wine, proscuitto, thyme and bayleaf. Mash
>>half the can of beans. Do not drain liquid. That's perfectly good
>>bean juice!
>>
>>Let simmer 15 mins or until carrots are about half done. Add zuchs.
>>When zuchs almost done (15-30 mins), add macaroni or other pasta you
>>may prefer. When pasta tender, it should be done.
>>
>>NOTES: Naturally, you can use any beef stock combo you prefer, but it
>>must be beef. Chicken stock sucks. Veggie if you prefer, but then
>>it's not notbob's minestrone, is it!? I use one can of stock plus 4 C
>>water and T of Better'n Bullion. Note, it must be carrot heavy. More
>>carrots can't hurt. Only one taboo. NO celery!! Also, I discovered
>>years ago that it should have some proscuitto. Even cheapo US brand.
>>Learned that little trick at an very old Italian deli. I've since
>>discovered hard Italian salami will sub for the proscuitto. Makes all
>>the difference. Fresh basil is always better, but I can't always get
>>it in Winter. Not using it will not hurt this zuppa. No parsley,
>>sage, rosemary, Ital seasoning, etc. This is not a Simon and
>>Garfunkle song! A good red wine like chianti or zin, preferably, but
>>any good red will do. If whole thyme, rub between hands into pot.
>>Doneness is always determined by the tenderness of the carrots and
>>zukes. Skim while sim. Add water as needed.
>>
>>Makes about 3-1/2 to 4-1/2 qts.
>>
>>Top with parmesan cheese and serve with red wine and buttered SF
>>sourdough bread. Donate all remaining cans of Progresso Minestrone to
>>those less fortunate!
>>
>>*************
>>
>>Enjoy. =D
>>nb
>
>Thank you. That's inspirational for this season some time.
>Janet US

Like nbob I didn't find proscuitto great, so tried salami but settled
for some chunks of ham. It's what I would call an amenable soup, you
take the basic recipe and play with it, swapping some ingredients for
something similar which you prefer. Freezes well, I make large
quantities then freeze in single servings.

On Mon, 02 Nov 2020 08:24:26 -0400, Lucretia Borgia
> wrote:

>On Sun, 01 Nov 2020 17:34:12 -0700, U.S. Janet B. >
>wrote:
>
>>On Sun, 01 Nov 2020 19:07:23 -0400, Lucretia Borgia
> wrote:
>>
>>>On Sun, 01 Nov 2020 13:53:07 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Sun, 01 Nov 2020 15:58:10 -0400, Lucretia Borgia
> wrote:
>>>>
>>>>snip
>>>>>
>>>>
>>>> Do you have notbobs recipe for Minestrone? Great adaptable
>>>>>recipe.
>>>>
>>>>No, I don't. I always meant to copy it. I'd appreciate a copy
>>>>please.
>>>>Janet US
>>>
>>>Not Bob Minestrone
>>>
>>>On 2015-07-14, > wrote:
>>>
>>>> Now there's an idea - post your minestrone recipe and I will make a
>>>> batch of that, nice for summer. Please/thanks
>>>
>>>From notbob/
>>>
>>>Note that minestrone means "spring vegetables" or some such nonsense.
>>>So, this means you can sub in any veggie you like. I sometimes add
>>>cabbage, but always gotta have carrots n' onions. Seems I left
>>>something outta the recipe, but can't recall what it is, now.
>>>
>>>*************
>>>
>>>notbob's Monster Minestrone
>>>
>>>5-6 med carrots
>>>2 med yel onion (or 1 lrg wht)
>>>5-6 clv garlic
>>>2 ozs olive oil
>>>1 can diced tomato
>>>5-6 C beef stock
>>>2/3 C red wine
>>>6-8 ozs proscuitto
>>>1 can cannelloni or white beans (w/ juice)
>>>3 zuchs (qrtr lngthwz, then chop bitesize)
>>>2 bay leaves
>>>1 T thyme
>>> fresh basil (opt)
>>>1 handfull small elbo macaroni
>>>S&P (opt)
>>>
>>>Peel and chop carrots to no larger than spoon size. Diagonal cut
>>>looks nice. Course chop onions. Dice garlic. In OO, saute carrots,
>>>onions, garlic till onions translucent.
>>>
>>>Add stock, can of tomatoes, wine, proscuitto, thyme and bayleaf. Mash
>>>half the can of beans. Do not drain liquid. That's perfectly good
>>>bean juice!
>>>
>>>Let simmer 15 mins or until carrots are about half done. Add zuchs.
>>>When zuchs almost done (15-30 mins), add macaroni or other pasta you
>>>may prefer. When pasta tender, it should be done.
>>>
>>>NOTES: Naturally, you can use any beef stock combo you prefer, but it
>>>must be beef. Chicken stock sucks. Veggie if you prefer, but then
>>>it's not notbob's minestrone, is it!? I use one can of stock plus 4 C
>>>water and T of Better'n Bullion. Note, it must be carrot heavy. More
>>>carrots can't hurt. Only one taboo. NO celery!! Also, I discovered
>>>years ago that it should have some proscuitto. Even cheapo US brand.
>>>Learned that little trick at an very old Italian deli. I've since
>>>discovered hard Italian salami will sub for the proscuitto. Makes all
>>>the difference. Fresh basil is always better, but I can't always get
>>>it in Winter. Not using it will not hurt this zuppa. No parsley,
>>>sage, rosemary, Ital seasoning, etc. This is not a Simon and
>>>Garfunkle song! A good red wine like chianti or zin, preferably, but
>>>any good red will do. If whole thyme, rub between hands into pot.
>>>Doneness is always determined by the tenderness of the carrots and
>>>zukes. Skim while sim. Add water as needed.
>>>
>>>Makes about 3-1/2 to 4-1/2 qts.
>>>
>>>Top with parmesan cheese and serve with red wine and buttered SF
>>>sourdough bread. Donate all remaining cans of Progresso Minestrone to
>>>those less fortunate!
>>>
>>>*************
>>>
>>>Enjoy. =D
>>>nb
>>
>>Thank you. That's inspirational for this season some time.
>>Janet US
>
>Like nbob I didn't find proscuitto great, so tried salami but settled
>for some chunks of ham. It's what I would call an amenable soup, you
>take the basic recipe and play with it, swapping some ingredients for
>something similar which you prefer. Freezes well, I make large
>quantities then freeze in single servings.

It looks good and will keep me in line from adding too much stuff.
Thanks
Janet US