Classic, creamy Out West Clam Chowder made with chopped canned clams, red potatoes, celery, onion and tarragon, topped with bacon and homemade croutons. The addition of French tarragon and baby red potatoes takes this diner-style chowder up a notch. Tarragon is the perfect herb to accent a variety of seafood dishes. Its sweet aromatic taste adds an elegant feel to anything from chowder to fish. Using baby red potatoes in place of russet potatoes adds extra creaminess. Canned clams are used for the sake of a quick weeknight meal, but you can definitely use fresh clams if you have those on hand. Fresh is always best, even fresh clams that…
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Bistro French Onion Soup with rich, flavorful beef broth and slowly caramelized onions topped with French bread croutons and gruyere cheese. A classic, cozy soup reminiscent of sitting in a French bistro. Oversized seasoned croutons lend to a perfect bite with a delicious Gruyere cheese pull and hints of fresh thyme. This is the ultimate comfort food and it’s a must have for cold winter nights. This recipe makes enough for six large bowls and freezes well. Caramelize the Onions Properly caramelized onions take time, plan on a little over an hour to reach the desired texture and flavor. I like to use six large Walla Walla Sweet onions together…
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Black Eyed Pea Soup is a lucky New Year’s tradition with smoked ham and collard greens in a flavorful broth. Legend says if you eat 365 black eyed peas you will be lucky in the New Year. Each ingredient represents good fortune with the black eyed peas as coins, the collard greens as dollars and the ham as ‘cutting a fat hog‘. There are so many New Year’s traditions around the world. From eating 12 grapes at the stroke of midnight in Spain to hanging an onion on your door in Greece. Our Polish relatives may be following in their New year’s traditions by taking an ice bath before dinner…
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Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste. Big flavor on a budget. Turn that chuck roast, a can of pinto beans and a few produce items into a ‘sink your teeth’ into bowl of delicious chili. And…if you have any – HOLD the TOMATOES- guests, this recipe is for you! There are absolutely no tomatoes in this recipe. Yep, it gets all it’s flavor from chilies, spices and my favorite salsa verde. You can buy the can from the store or make my favorite. Make it Your Own Top with Lime Zested Sour…
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Portuguese green soup, Caldo Verde, delivers soul warming goodness with simple ingredients of potato, spicy sausage and kale. This broth based soup is perfect for the first crisp days of fall and the depths of winter. Fall hit us Pacific North Westerners a little early this year. It’s the first of October and the air is CRISP. I mean like instant Fall crisp. And would you believe our stove is on back order? Yes. We have no heat currently. So, soup is a REAL GOOD THING around our place. I feel like broth based soups are the best at warming your body right down to your bones. This one here,…
