Boston-Style Clam Chowder
Makes 8 servings as an appetizer
This recipe is from the Athenian Inn, Pike Place Market, Seattle, Washington.
Prepare the diced potatoes first and set aside to cool. Measure out all ingredients before starting to cook.
2 cups peeled, Yukon gold or Russet potatoes, cut into ½ inch dice and cooked in boiling water until just before fork tender, drain and set aside
1 cup diced bacon (1/2 lb. sliced)
1 cup diced onion (about 1 large onion)
1 cup diced celery (about 2 stalks)
½ t salt
½ t ground pepper
¼ t dried thyme
¼ t dried marjoram
¼ t dried oregano
6 cups clam juice (6 8oz bottles)
½ cup butter (1 stick)
1 cup all-purpose flour
2 cups whole milk
4 (6.5 ounce) cans chopped clams, drained
4 T chopped fresh chives for garnish
Oyster crackers on the side
In a large skillet over medium heat, cook bacon 3 to 5 minutes, or until light brown, stirring occasionally. Add onions and celery and cook 5-7 minutes, or until vegetables are tender, stirring constantly-do not brown. Add potatoes, salt, pepper, herbs and 2 cups of the clam juice and stir well. Bring to a boil, then remove from heat and set aside.
In a large saucepan, melt butter over medium heat. Add flour, whisking continuously until smooth. Add the remaining 4 cups clam juice and the milk a little at a time, whisking after each addition to prevent lumps from forming. Bring to a boil. Add clams and reserved vegetable mixture and stir well. Prepare up to this point, cover and chill or prepare just before going to host’s home.
To serve, warm the soup, divide soup bowls and garnish with chopped chives. Serve with oyster crackers on the side.
Individual Beef Croustades with Boursin Cheese and Mushrooms
For the mushroom filling:
1 1/2 lb. fresh white button or cremini mushrooms, cleaned
3 medium shallots
2 clove garlic, cut in half
3 Tbs. unsalted butter
2 Tbs. olive oil
1/3 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
For the croustades:
8 filets mignons, 6 oz. each and about 1-3/4 inches thick
Kosher salt
2 Tbs. unsalted butter
2 Tbs. vegetable oil
2 cakes (5.2 oz. each) peppercorn Boursin cheese, slightly softened at room temperature
2, 1-lb. packages phyllo dough (at least 32 sheets, preferably more), thawed in the refrigerator overnight
1/4 lb. (1/2 cup) unsalted butter, melted; more if needed
1/4 cup thinly sliced fresh chives
For the filling:
Trim the mushroom stems close to the caps. Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed. Transfer the chopped mushrooms to the center of a clean dishtowel. Gather up the sides of the towel and twist, keeping the mushrooms well contained in the cloth, bonbon style. With one hand, hold the ball of mushrooms over the sink; with the other hand, twist the gathered cloth, squeezing out as much liquid as possible.
Heat the butter and oil in a 12-inch skillet or sauté pan over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don't let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with 1/2 teaspoon salt and pepper to taste. The filling can be refrigerated for up to a week or frozen for up to two weeks. If frozen, thaw overnight in the refrigerator and, if necessary, cook gently in an uncovered skillet to evaporate any juices that may have developed in the freezer.
For the croustades:
Sear the filets: Season the filets mignons generously on all sides with salt. Heat the butter and oil in a 12-inch skillet or sauté pan over medium-high heat until very hot and sizzling.
Put four of the filets in the pan and sear on one side until well browned, 1 to 2 minutes. Turn and brown the other side. Then quickly sear along the sides, using tongs to turn, about another 1 minute per side. Transfer to a plate lined with paper towels. Repeat with the remaining filets. Cover and refrigerate for at least 1 hour.
To assemble: Mash the Boursin with a fork in a small bowl until spreadable. Remove at least 32 sheets of phyllo from the packages and cut them into 10-inch squares. Cover them with plastic wrap and a damp dishtowel while you work to keep them from drying out. Lay a single phyllo sheet on a clean, dry surface. With a pastry brush, lightly paint an even coat of the melted butter over the entire surface of the square. Sprinkle with about 1/2 tsp. of the chives. Set a second sheet at a 90-degree angle over the first. Brush butter over it as well and sprinkle with another 1/2 tsp. chives.
Make four layers, omitting the chives from the last layer, with the corners of the phyllo pointing in different directions, starlike. Blot one filet dry with a paper towel, set it in the center of the star, and sprinkle it with salt. Spread about 2 Tbs. of the Boursin on the filet and top that with 2 generous Tbs. of the mushroom filling.
Pick a starting point and work your way around the filet, gathering the edges of the phyllo star together, beggar’s purse style. Lightly pinch together the gathered phyllo close to the surface of the meat to hold it in place. Pull the corners open slightly as if making a paper flower. Brush the whole exposed surface lightly with more butter, being sure that the bottom is buttered as well. Transfer to a heavy baking sheet. Repeat this “packaging’” for the remaining filets. If you’re working ahead, chill the filets uncovered on the baking sheet until ready to bake, up to 8 hours.
To bake: Take the croustades out of the refrigerator about 20 minutes before you’re ready to bake them. Position an oven rack in the lower third of the oven and heat the oven to 400°F. Bake the croustades, rotating the baking sheet after 10 minutes to ensure evening browning, until an instant-read thermometer inserted through the side of each packet and into the center of the filet reads 130°F for medium rare, 17 to 22 min. Serve immediately.
Baby Spinach with Scallions and Lemon
This is very forgiving and keeps while sitting in the pan on the stove until you’re ready to reheat it and serve. Bring all ingredients prepared as directed to host’s home and cook while beef is in oven.
4 lb. baby spinach
4 Tbs. olive oil
6 scallions, trimmed and sliced, white and green parts separated
Kosher salt and freshly ground black pepper
1 ½-2 Tbs. lightly packed finely grated lemon zest (from about 2 large lemons)
1/8 tsp. freshly grated nutmeg
Rinse and drain the spinach. (You needn’t dry it completely; clinging droplets of water are fine.) Heat the olive oil in a large, deep Dutch oven or wok over medium heat. Add the scallion whites and cook, stirring, until they start to soften, about 1 minute. Pile in the spinach and cook, turning with tongs so it gets evenly heated. (You’ll need to add the spinach in stages; as it heats, it will shrink.)
Once all the spinach is in the pan, cover and cook, stirring occasionally, until all the leaves have wilted and released their liquid, about 2 min. Uncover the pan, increase the heat to high, and cook, stirring occasionally, until the spinach is very soft, about 5 min. Remove from the heat and season with salt and pepper to taste. Just before serving, reheat gently, adding the scallion greens, lemon zest, and grated nutmeg. Drain briefly in a colander before serving.
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