Month: December 2019

1.2 kg unpeeled baby red potatoes (no larger than 2-inches in diameter)
1 tbsp plus 1/2 tsp kosher salt, divided
4 slices thick-cut bacon (180g), diced
1 small yellow onion, diced
1 to 3 tbsp vegetable oil
3 tbsp white wine vinegar
1 tbsp granulated sugar
1 tbsp whole grain mustard
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh chives
1 tbsp chopped fresh flat-leaf parsley leaves

Place the potatoes and 1 tablespoon of the salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 30 to 35 minutes. Meanwhile, cook the bacon.

Place the bacon in a large skillet over medium heat and cook until the fat begins to render, about 8 minutes. Add the onion and cook until the onion and bacon brown and the bacon is crisp, 13 to 15 minutes. Use a slotted spoon to transfer the bacon and onions to a paper towel-lined plate. Measure the remaining fat in the pan. If there is less than 3 tablespoons, add enough oil to equal 3 tablespoons.

Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle. If desired, peel potatoes with your fingers or a vegetable peeler. Slice into 1/4-inch thick rounds and transfer to a large bowl.

Place the vinegar, sugar, mustard, pepper, remaining 1/2 teaspoon salt, and the bacon fat in a jar, cover, and shake to combine. Add the chives, parsley, bacon and onion mixture, and dressing to the sliced potatoes, toss, and set aside for 10 minutes. Serve warm or at room temperature.

2 tbsp (30g) unsalted butter
1 medium red bell pepper, cored, seeded, and diced
1/2 medium onion, diced
4 cups fresh or thawed frozen corn kernels
2 tsp sweet paprika
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
115g cream cheese, cut into chunks and at room temperature
150g shredded sharp cheddar cheese
1/4 cup diced pickled jalapeños
2 green onions, green part only, thinly sliced
2 tbsp chopped fresh cilantro

Arrange a rack in the middle of the oven and heat to 350F/175C.

Melt the butter in a 9- or 10-inch cast iron skillet or oven-safe nonstick frying pan over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Stir in the corn, paprika, salt, and black pepper, and cook for 1 minute more.

Remove the skillet from the heat. Scatter the cream cheese, cheddar, pickled jalapeños, and green onions evenly over the corn and stir until all the cheese is thoroughly melted.

Bake until hot and bubbly, about 15 minutes. Top with the cilantro and serve warm.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.

115g slab bacon, sliced bacon, or salt pork, chopped
2 tbsp (30g) unsalted butter
1 large onion, finely chopped
4 celery stalks with leaves, finely chopped
Kosher salt, freshly ground pepper
2 large Yukon Gold potatoes (about 500g), peeled, cut into 1/2″ pieces
250ml clam juice or fish broth
1 tbsp fresh thyme leaves
750g skinless cod or haddock fillets, cut into 2″ pieces
1L half-and-half

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.

Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.

Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.

Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.

DO AHEAD: Chowder can be made 2 days ahead. Let cool; cover and chill.