What could be more enticing than the aroma of soup simmering on the stove and bread baking in the oven on an autumn afternoon?
Bacon Corn Chowder
1 lb. bacon
2 medium onions, chopped
10-15 stalks of chives, snipped
4-5 stalks of thyme, snipped
15 twists of sea salt grinder
6 twists of pepper grinder
8 medium potatoes, diced
1 package frozen corn, thawed
1 - 48 oz. can chicken broth
5-1/2 cups water
4 Tbsp. corn starch
1/2 cup half & half or heavy cream
1. In soup pot, saute bacon until crisp; remove from pan and drain off half of bacon drippings
2. Saute onions, chives, thyme, salt and pepper in remaining drippings until onions are soft
3. Add diced potatoes, corn, chicken broth and water to pot
4. Simmer until potatoes are soft, stirring occasionally
5. Crumble bacon strips and add to soup
6. Simmer for 1/2 hour or so, stirring occasionally
7. Dissolve cornstarch in small amount of water -- add to pot and lightly boil. Stir till thickened
8. Stir in half & half and simmer gently for 10 minutes
French Bread
2 cups lukewarm water
2 pkg. dry yeast
2 Tbsp. sugar
1 Tbsp. salt
4 Tbsp. softened butter
6 cups flour
1/4 cup cornmeal
1. In large mixing bowl, dissolve yeast in warm water. Cover with cloth and let rise for 5 minutes
2. Mix sugar, salt and butter into the yeast mixture --stir well
3. Add 4 cups of flour and beat with electric mixer until smooth
4. Add 1-1/2 to 2 cups of flour (enough to make dough stiff) and mix well by hand
5. Sprinkle pastry board with flour and place dough on it. Cover with cloth and let rise 10 minutes
6. Knead the dough until smooth and elastic; Cover with cloth and let rise 10 minutes
7. Grease large bowl with butter - punch dough down and place in greased bowl
8. Place pan of hot water in oven; place bowl in oven, cover with cloth and let rise until double
9. Divide dough into four pieces - place on pastry board; cover with cloth and let rise 10 minutes
10. Roll out each piece of dough to about 1/4" thick
11. Roll up each piece of dough lengthwise to form long, slender loaf; seal edges with fingers
12. Sprinkle two baking sheets with cornmeal and place two loaves on each sheet
13. Make several diagonal slashes across the top of each loaf about 1/4" deep
14. Brush with glaze made from 2 raw egg whites, 2 Tbsp. water and 1 tsp. salt
15. Place in oven, uncovered, and let rise until double
16. Remove from oven and turn oven on to 425 degrees (leaving pan of hot water in oven)
17. When oven is heated place baking sheets into oven and bake for 10 minutes
18. Brush with egg white glaze again and turn oven down to 375 degrees
19. Bake for 20 minutes, or until bread is brown and sounds hollow when tapped with your finger
10. Remove from oven and cool
Serve with tossed salad for a simple, cozy meal --
