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Dorie’s Perfect Corn Chowder
It’s early February, and snow has covered the ground for weeks. Bundled up in scarves, hats, gloves, and snow boots, it’s hard to remember the feel of those late summer days when I first made this chowder, when the wind howled against the window, rain poured down, and I cuddled up with a book and a cup of tea. While those days just at the end of corn season are perfect for corn chowder, this recipe makes a hearty and comforting meal at any time of year. So let’s enjoy corn chowder as it gets colder and colder (and colder), since I don’t want to wait half a year to share it with you. (This recipe works great with frozen corn, so it really is perfect for the whole year – including these ice-cold January days.)
I’ve always loved all kinds of chowder, although clam chowder is a no-go for me (I’m allergic to clams). I comfort myself with lobster bisque, fish stew, and, of course, this delicious corn chowder. The source of its deliciousness is bacon, so for those who don’t eat pork, skip this recipe. (Please don’t try to make it vegetarian – it just won’t sing in the same way.) Though it’s not a topic I want to know more about, I am going to use this post to discuss pork production in the US.
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Turkey Meatballs
When I started this blog, I promised myself that I wouldn’t rely on too many of Deb Perelman’s recipes from Smitten Kitchen. But here’s the problem: because her recipes are perfect, for years they’ve been the core of my cooking. Whenever I needed a recipe – for dinner, a picnic, or a party – I’d turn to Smitten Kitchen, and Deb always delivered. These meatballs are no exception. They are a simple, do-ahead, hearty meal that became a staple for me during law school. Delicious over pasta, they are just as good on their own – and even better with garlic bread.
The original recipe calls for ground beef and pork, but I like to use ground turkey. I’m sure the beef/pork mix is delicious, but I’m not a huge fan of ground pork and it’s never tasted quite as good with beef as with turkey. So I stand by my choice of ground turkey – with a caveat. These meatballs are good when you first make them, but to truly enjoy them as they‘re meant to be enjoyed, make them a day ahead of time. The flavors mix overnight in a way that is magical.
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Sweet and Spicy Chicken
I take no credit for this recipe – I straight up stole it from my father. He found it (in this blog, which really deserves all the credit), he made it, and he made it again (and again) when we kept asking for it. (Also: how did my father end up on a food blog??). It’s everything I want from a simple chicken dish: sweet and spicy, bright and tasty, with a little bit of sauce that tastes great on everything (rice, potatoes, the salad next to the chicken on the plate). To be fair, the sugar that goes into the sauce may have something to do with how good it is. It also helps that the chicken is tenderized by being beaten with a mallet (or an ice cream scoop or a rolling pin). In these pandemic times when we are all still stuck at home, pounding chicken breasts is also a great way to let out some pent-up frustration. (But be careful – I was a bit too enthusiastic and chipped a plate).
I wanted to use this recipe now because I think it’s important to talk about labor conditions in the meatpacking industry during this pandemic. The media has covered the issue pretty well, but it’s still worth emphasizing the risks inherent in working in these plants – both during the pandemic and before.
