Holiday Recipes from Chefs Bob & Matt

Our two wonderful chefs did a cooking demo during the last all-staff meeting.  They promised to share the recipes, so here are the recipes for Mulled Cider, Chef Bob’s World Famous Clam Chowder and Tomato Soup Base.

Mulled Cider

2            Apples
8oz         Cranberries
1            Orange Peeled
1/2C       Brown Sugar
1/4C       Honey
4            Cinnamon Sticks
8            Cloves
1 inch    Ginger Root, peeled and sliced
6C          Apple Cider
2C          Water
1C          Brandy, E&J or Applejack

In a large pot combine all of the ingredients with the exception of half of the brandy.  Simmer over medium heat for about 3 hours.  Remove from the heat add the remaining brandy, strain and serve.

Chef Bob’s World Famous Clam Chowder

2slice     Bacon, small dice
1t          Butter
1/2C      Onion, Small Dice
1/2C      Celery, Small Dice
1/4C      Carrot, Small Dice
2T         All Purpose flour
1can      Clams (6-1/2 ounces)
2C         Clam juice
1           Bay Leaf
1C         Heavy Cream or Half and Half
2           Potatoes, boiled, peeled and diced

In a 2 quart soup pot, sauté bacon until crisp add the onion, celery, carrots and butter and cook for about 3 minutes. Do not allow to brown. Add the flour to create a roux (a roux is a mixture of fat and flour used for thickening) and cook for an additional two minutes while stirring consistently.  Add clam juice and clams. Add bay leaf and slowly bring to a boil; reduce heat. Add cream or half and half and simmer 20 minutes. Add salt, pepper and potatoes. Serve with oyster crackers.

Yummy Tomato Soup Base

1can       (14-ounce) Tomatoes
1/2C       Olive oil
1            Carrot, diced
1            Shallot, diced
1            Onion, diced
1/4C       White wine
1C          Chicken broth, vegetable broth or V8
1            Bay leaf
1C          Grape tomatoes
1/2C       Heavy cream, optional
Salt and fresh ground pepper to taste

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper and drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.  Roasting the tomatoes is optional.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the carrot, onion and shallot, cook until softened, about 10 minutes. Add the wine, roasted chopped canned tomatoes, reserved tomato juices, broth, and bay leaf. Simmer until vegetables are very tender, about 15 to 20 minutes. Add fresh grape tomatoes and cream, simmer 5 more minutes. Puree with a hand held immersion blender until smooth.

Make this your own soup by adding whatever you like to it.  Fresh herbs, vegetables, cheese, pasta, rice…the possibilities are endless.  You could do something like Oven Roasted Tomato and Red Pepper Bisque with Feta Cheese and Balsamic Reduction(sounds fancy right?)

Tagged as: chef bob, chef matt, holiday, recipes, Roanoke College