The Perfect Summer Soup

New England Clam Chowder
Yield: 2 quarts, 4-6 servings
Prep time: 20 minutes
Cook time: 40 minutes



      There is no more iconic soup enjoyed during the summer than New England Clam Chowder. Entertain a party, go to the beach, or enjoy a warm bowl on a cool summer night. As chefs and long time New Englanders RMR loves finding clam shacks along small coastal roads, and at every one we have to try the chowder. Chowder should be full of rich clam flavor, thick without being paste, and overflowing with clams. Our version fulfills all these criteria and will please even the harshest chowder critic, give it a try and let us know what you think.

Ingredients
4 strips bacon, diced
1 medium onion, 1 cup diced
2 stalks celery, 1/2 cup diced
3 garic cloves, minced
2 Tbsp AP flour
2 cups heavy cream
1 lb Yukon gold potatoes, large diced
2 bay leaves
4 cups clam juice
1/2 cup white wine
1 dozen little neck clams, rinsed
1 10 oz can chopped clams
1/2 cup chopped parsley
1 tsp chopped thyme
1 tsp salt
1 Tbsp pepper

Procedure
1. Add the cut bacon to a soup pot and cook slowly over medium heat until it becomes crisp.(By starting the bacon in a cold pot and cooking it slowly it will render out more fat)
2. Once the bacon is crisp remove it from the pot with a slotted spoon. Then add the onion, celery, and garlic and cook until translucent, about 5 minutes.
3. Whisk in the flour until combined with the fat and vegetables, then gradually add the cream and whisk until the flour has fully dissolved and there are no clumps. Add the potatoes, bay leaves, and 3 cups of clam juice to the pot and cook over medium heat until the potatoes become tender, about 15 minutes.
4. While the potatoes are cooking in a small sauce pan add 1 cup of the clam juice and the white wine. Bring this mixture to a boil over high heat and then add the little neck clams. Cover and steam the clams until they open, about 5-7 minutes.
5. When the clams have opened add them to the pot, then strain the cooking liquid through a coffee filter to remove the sand and add to the soup pot. Toss in the entire can of chopped clams including the liquid,the parsley,thyme, cooked bacon,and seasoning. Simmer the soup over medium low heat for another 5-10 minutes, then taste for seasoning and enjoy.
Serve your chowder with a choice of oyster crackers, lemon wedges, and hot sauce.

Chef's Note
      Depending on where you live in the country different types of clams may be available to you. On the east coast we have the Littleneck and Cherrystone varieties, on the west coast there are Rock clams, Pismo clams, and Butter clams. All of these are perfect for chowder so feel free to use whatever is locally available and fresh.
      The important thing to remember when dealing with fresh clams is to scrub them under cold water before cooking to try and remove as much sand and grit as possible. The other key to cooking clams is to know when they are cooked. When steaming a clam the shell will open up in about five minutes which lets you know the clam is fully cooked, some clams take longer than others so remove the cooked ones and continue steaming. If clams have not opened after ten minutes it means they were probably dead and you should discard them.


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Steamed Pork Buns

Sweet and Spicy Pork Belly Steam Buns
Yield: 4 servings, 10 buns
Prep time: 1 day
Cook Time: 4 1/2 hours




     This week a friend of our chef is throwing a block party and wanted to serve hand held food from different cultures around the world. Our suggestion was the traditional Chinese steamed bun. The buns are a great summer appetizer because they are light yet bursting with flavor and can be filled with any type of meat or vegetables that you like. Our steam buns are filled with succulent confit pork belly that has been cured overnight in herbs and spices and topped with char sui sauce. For your next get together try these pork buns out on your friends, you won't be disappointed.

Ingredients
Pork Belly Dry Cure

     1 qt kosher salt
     1 cup sugar
     2 cinnamon sticks
     1/4 cup allspice berries
     1/4 cup coriander seed
     2 ea star anise
     2 bay leaves
     1/4 cup fennel seed
     1/4 cup black peppercorns
     2 ea cloves
     3 garlic cloves
     5 sprigs rosemary
     5 sprigs thyme
Confit Pork Belly
     3 lb pork belly
     1/2 gal veg oil
     1 head garlic, split crosswise
     1 cup ginger, sliced
     1/2 bunch scallion          
Plated Steam Buns
     8 steam buns or lily buns
     confit pork belly, chilled, cut into slabs 3/4 inch thick x 2 in x 2in
     1 cup char sui glaze
     1 cup sliced radish
     1 cup cilantro leaves

Procedure
1. Starting a day before you serve the steamed pork buns,combine all the pork cure ingredients in a large bowl. Pour half the pork cure in the bottom of a baking dish, lay in the pork belly and cover with the rest of the cure. Wrap the baking dish in plastic and refrigerate for 24 hours.
2. After 24 hours remove the pork from the cure and rinse thoroughly under cold water.
3. Preheat the oven to 275 F.
4. In a deep baking dish or dutch oven combine the oil, garlic, ginger, and scallion.
5. Lay the pork belly into the oil mixture, making sure it is completely submerged. Cover with aluminum foil and and cook for 4 hours. (The belly is cooked when a fork can be inserted into it with no resistance.)
6. Once cooked remove the belly from the oil and cool on a sheet tray in the refrigerator.
7. After being cooled remove the skin from the pork belly and slice into portions.
8. When ready to serve, steam the lily buns until softened and hot. To hold warm wrap in damp paper towel.
9. Heat a few teaspoons of oil in a saute pan and sear the pork until heated through. Lay one slice of pork into each bun, then top with sauce, cilantro, radish, and serve.

Chef's Note
     To create these pork buns the recipe requires a few Asian ingredients that may not be familiar to many cooks. Lily buns or stem buns are eaten all over china and can be filled with any type of meat or vegetables. They are traditionally made with wheat flour and can be found in many grocery stores as a frozen product. Once steamed they are very springy and soft and should be handled carefully. To keep them warm and moist once steamed wrap them in damp paper towel until ready to serve.
     Char Sui sauce is a sweet and salty sauce that is called the Chinese barbecue sauce. Traditionally this is not a sauce but a reference to the finished pork roasted with this sauce. It is now available in a jar in most grocery stores and largely produced by Lee Kum Kee.  If Char Sui is unavailable it can be recreated using hoisin sauce mixed with a little honey, soy sauce, and mirin.

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New York Style Cheesecake with Blueberry Sauce

NY Cheesecake with Blueberry Sauce
Yield: 9-in cake, 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Rest Time: 4 hours



     RMR recently got an email from Katrina G, asking for an improvement on her cheesecake recipe. The problem was that her cheesecake always browned too heavily and cracked on the top, while ending up too dense in the center. The trick we tell everyone making a cheesecake is to create two layers of crust which protects the top from overcooking and always leaves you with a nice presentation. By adding more liquid components such as the condensed milk and mascarpone for a tangy flavor the density of the cream cheese is reduced and your cake ends up with a more complex flavor. We love topping cheesecake with fresh fruit sauces so feel free to use whatever is fresh at the market, we are just coming into full blueberry season so it seemed like a great fit . This is a perfect dessert for your family or to serve a party on a warm summer night, we hope you enjoy.

Ingredients
1 lb 8 oz cream cheese
4 oz (1/2 cup) condensed milk
8 oz mascarpone cheese
1 tsp vanilla extract
3/4 cup sugar
1/4 cup heavy cream
3 egg yolks

2 cups ap flour
2 cups brown sugar
3 cups crushed graham cracker
1 tsp salt
1 tsp cinnamon
2 sticks cold butter, cubed

Procedure
1. Begin the cheesecake batter by adding the cream cheese,condensed milk, and mascarpone to a mixer and whip on medium speed using either a whisk or paddle attachment.
2. When the cheese mixture is light and fluffy add the vanilla extract, sugar, heavy cream, and yolks; blend on medium until smooth. Let stand until ready to fill.
3. Start the crust by crushing the graham crackers either by hand or in a food processor. Once crushed combine all the dry ingredients in a bowl or in the bowl of the food processor.
4. With the food processor running or using a hand mixer slowly add the butter cubes until a large sand texture is achieved.
5. Line a 9-inch spring-form pan with half of the crumb mixture pressing into an even 1/4 inch layer.
6. Pour the batter into the pan to reach jujst 1/4 inch below the rim of the pan
7. Melt the remaining cubes of butter and mix with the remaining crust to create large chunks. Sprinkle the new crust mixture on top of the batter lightly to make a 1/4 inch thick layer.
8. Place the spring-from pan in a large roasting dish and pour in boiling water until it comes halfway up the sides of the cheesecake. Bake at 300 F for 45 minutes until the cheesecake still jiggles a little in the center but is mostly set.
9. Remove from the water bath and refrigerate for at least four hours until fully cooled and firmed. To remove from the pan unlock the spring and use a thin spatula to run around the rim of the cheesecake.
10. Slice with a knife dipped in hot water and serve with a ladle of warm blueberry sauce.

Warm Blueberry Sauce
2 cups blueberries
1 Tbsp lemon zest
1 Tbsp lemon juice
1/2 cup sugar

Combine all ingredients in a small sauce pot and simmer over low heat until the berries start to pop and release their juice. Cook for five minutes until the sauce comes together and thickens. Let cool slightly before serving over cheesecake

Chef's Note
      Mascarpone is a soft spreadable Italian cheese made from cream. It has a tangy flavor and is used in this recipe to balance the richness of the cream cheese and sweetness of the sugar. In many other recipes this is usually done with sour cream, which can be substituted if mascarpone is not available.





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Thai Chicken Coconut Soup

Thai Chicken Coconut Soup
Yield: 2 Quarts
Prep time: 15 minutes
Cook time: 40 minutes




Ingredients
1 1/2 cup diced onion
2 tsp minced jalapeno
1 Tbsp minced garlic, 3 cloves
1 Tbsp minced ginger
1 cup sliced mushrooms
1 stalk lemon grass, in half
3 cups chicken stock
2 boneless skinless chicken breast
2 cans coconut milk
1 cup diced tomato
2 Tbsp chili oil
1 Tbsp salt

2 cups cooked rice
1/2 cup chopped cilantro

Procedure
1. Begin by cutting the onions, jalapeno, garlic, ginger, and mushrooms into their specified sizes.
2. Heat a few teaspoons of oil in a medium soup pot over high heat and add the aromatics. Saute for about five minutes until they have softened and gained some light browning.
3. Add the stalk of lemon grass cut in half, chicken stock, and chicken breasts to the pot. Lower the heat and simmer for 20-30 minutes, until the chicken is cooked through.
4. When the chicken is almost fully cooked and opaque, remove it from the pot and let cool. Add the coconut milk, tomatoes, chili oil, and salt and continue to simmer on low heat.
5. While allowing the chicken to cool prepare two cups of your favorite kind of rice according to the packaging directions.
5. Once cool enough to handle shred the chicken with either your hands or two forks into bite size pieces. Add the shredded chicken back to the pot  and continue to simmer.
6. To serve spoon about 1/3 cup of rice into the bottom of a bowl and ladle the soup over it, sprinkle with chopped cilantro and enjoy.

Chef's Note
       Here at RepairMyRecipe we believe in using fresh products especially produce but for this recipe using canned tomatoes works best because they are peeled and seeded ahead of time.
       Lemongrass is a species of tall grass native to India and Asia that has a light citrus flavor. In its whole form it looks like a very thick stalk of green hay and is available in most ethnic markets.In its whole form it is too fiberous to be eaten so leave it whole and  let the flavor infuse into the soup and then remove the pieces before serving.  If there is no ethnic market in your area it can also be found pre-chopped and in a tube in most large supermarkets.This variety is processed so that it can be eaten.


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Chef Tip of the Week

Mise en Place: The secret to a successful kitchen 



     While Mise en place is a word you may have never heard of before it is something you do in your everyday lives that can and should be implemented in the kitchen.

     Mise en place is a French term that literally translates to "everything in its place". What this describes is having all of the ingredients prepared for a recipe so that it can be made faster and more efficiently. This is a fundamental concept for all chefs working in restaurants because staying organized is how you succeed in producing hundreds of dinners in only a few short hours.

     The problem is that many home cooks do not properly prepare their ingredients which creates a frustrating and un-enjoyable cooking experience. So many times people just pull out a recipe and decide that's what they want without even making sure if they have all the ingredients, the equipment, or the time. Another mishap is that cooks begin a recipe by just reading the first line and then going at it. If a recipe first says to saute some minced garlic it will be burnt in the pan before you have the time to get to the second step which says add sliced onions. By cutting all the ingredients according to the recipe and then beginning the cooking process you can assure your timing will always be correct.

     In a professional kitchen environment this phrase is more than just spoken word is it a religion that if followed keeps the cook sane, kitchen clean, and food exceptional. Best said in The New Professional Chef  written by the Culinary Institute of America " Mise en place means far more than simply assembling all the ingredient, pots and pans, plates, serving pieces needed for a particular period. Mise en place is also a state of mind. Someone who has truly grasped the concept is able to keep many tasks in mind simultaneously, weighing and assigning each its proper value and priority. This assures that the chef has anticipated and prepared for every situation that could logically occur during a service."

     What does this mean for the home cook though?  Do we recommend having to cut every single ingredient and set it up in small bowls before hand like a TV chef when your'e making a fast weeknight meal, NO. But mise en place will save you time and is especially useful when timing and quantity is of the essence like cooking a thanksgiving feast.

     Here are some basic Mise en place steps to keep in mind when you are in the kitchen.
1. Always read the entire recipe before you begin any work
2. Determine what ingredients and equipment are needed and make sure you have them
3. Start the job with a clean work area
4. Prepare your ingredients by cutting, separating, and pre-measuring
5. COOK
6.Clean as you go, so at the end its already half way done

     Following a little Mise en place by putting everything in its place will help organize any kitchen and make your cooking experience that much more enjoyable.

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Taleggio Grilled Cheese and Tomato Bisque

Grilled Cheese and Tomato Bisque
Yield: 4 servings, 2 quarts
Prep Time: 20 minutes
Cook Time: 1 hour




Today is National Grilled Cheese day and our chefs wanted to honor that with our favorite rainy day pairing, tomato soup and grilled cheese. Tomato soup is very easy to make at home and will blow any can of soup out of the water. And trust us, this is no white bread and processed cheese; the Sourdough and Taleggio combination will give you the crispy golden bread and oozing cheese that every grilled cheese fan craves.

Ingredients
1 large yellow onion
1 stalk celery
4 garlic cloves
2 28 oz cans San Marzano tomato sauce
2 cups chicken stock
1/2 cup whole basil sprigs
1/2 cup whole parsley sprigs
2 tsp salt
1 Tbsp sugar
1 1/2 cup heavy cream
4 slices sourdough bread
8 oz Taleggio cheese
8 oz deli black pepper turkey
1/2 cup pesto

Procedure
1.To begin the soup first you need to prep all the vegetables and aromatics. Peel and chop the onion into a large dice, chop the celery, and mince the garlic. (The size of the cut is not too important because it will be pureed later.)
2.In a large pot heat a few tablespoons of olive oil over medium heat and saute the onions, garlic, and celery. Cook for five minutes until the vegetables soften and gain a little color.
3. Add the tomato sauce, chicken stock, herbs, salt and sugar. Lower the heat and simmer for half a hour.
4. After the soup has had time to simmer, remove the whole herbs and then use either a counter top blender or hand blender to puree the soup. (If transferring the mixture to a counter top blender use a large ladle instead of trying to pour it from the pot.) Blend the soup until it has a very smooth consistency.
5. Transfer the pureed soup back into the large pot, add the cream and continue to simmer over low heat for ten minutes.
6. While the soup is simmering assemble the sandwich. Spread softened butter onto the outside of your bread slices, then flip them over and spread pesto on the inside of the bread. Lay slices of taleggio cheese on the pesto and then the turkey.
7. Heat a small saute pan over medium heat and cook the grilled cheese on each side until it is golden brown and the cheese has melted, about four minutes per side.
8. Serve the soup with a garnish of basil or whipped ricotta and the grilled cheese.

Chef's Note
       Taleggio cheese is a semi-soft, washed rind cheese from northern Italy. Made from cows milk it has a pungent aroma yet subtle and mild flavor. If you cannot find taleggio a soft brie would work similarly.

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Fried Cod and Waffles

Fried Cod on a Belgian Waffle with Potatoes and Apple Chutney
Yield: 2 servings
Prep time: 30 minutes
Cook Time: 20 minutes

Last week we were sent an unusual recipe that interested our chef team. Ezra L visits a local Belgian restaurant that combines savory items with their waffles similar to the famous chicken and waffles. This dish combines two classic Belgian favorites, fish with apples and the waffle. The problem Ezra was having is that the waffle was too sweet and the proportions of the dish were wrong. So here is the RMR take on waffles and cod.

Ingredients

Waffle
1 cup cake flour
1 egg, seperated
1 tsp baking powder
1/2 cup milk
1 Tbsp melted butter
1 tsp salt
1 tsp sugar
1 tsp lemon zest
1 tsp chopped tarragon

Apple chutney

1 granny smith apple, diced

1 Tbsp butter

2 Tbsp honey

2 tsp apple cider vinegar

2 Tbsp lemon juice

Beer Batter Cod
1/2 lb cod filet
1 cup cake flour
3/4 cup beer
1 tsp salt, pepper, cayenne, garlic powder

Roasted Potatoes
1/2 lb fingerling potatoes
1 Tbsp olive oil
1 tsp salt and pepper

Procedure
1. Begin by preheating the oven to 400 degrees F. Then slice the fingerling potatoes into 1/2 inch rounds, you should end up with about 2 cups of cut potatoes. Coat the rounds in the oil and sprinkle with seasoning.
2. Lay the rounds out in a single layer on a sheet tray and bake for twenty minutes, until golden brown. While the potatoes are baking begin the apple chutney.
3. Peel and core the apple, then dice into 1/2 inch squares. In a small saute pan over medium heat melt the butter and add the apples. Cook the apples for five minutes until lightly browned and softened. Deglaze the pan by adding the honey, vinegar, and lemon juice. Continue to cook over low heat for ten minutes.
4. Next make the waffle batter by combining the cake flour, salt, and baking powder in a large bowl. In a two small bowls separate the egg white and yolk.. Add the sugar to the yolk and whisk to combine, then add the milk and melted butter and whisk again.  Pour the wet ingredients into the dry, add the lemon zest and tarragon and stir to combine. Finish by whisking the egg whites into a medium peak and gently folding them into the batter. Cook the waffles according to your waffle maker's directions.
5. By this point the apple chutney is done and can be set aside to stay warm. Now add enough vegetable oil to a small sauce pot to come up about two inches and heat over high. Cut the cod filet into two pieces and salt and pepper both sides.  Make the batter by combining the flour with the spices and then stirring in the beer. Dip the fish into the batter to coat and then gentle place into the hot oil, cook until the outside turns golden brown about three minutes on each side.
6. Serve by plating the waffle , top it with the crispy potatoes, fried fish and a spoonful of the apple chutney.

Chef's Note
       To complete this recipe so that everything is finished at the same time you have to start with the component that takes the longest to prepare, this is why we have put the procedure in such a specific order.

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