My house looks like about 23 moms, 4 dads, and 33 kids came in, chowed down, hung out for a while, and left behind a couple of tall kitchen trash bags each. Oh wait – that really happened! Hopefully A&E isn’t roaming the neighborhood looking for candidates for the next episode of Hoarders, because I’d be a contender.
It was a great day, and once again I forgot to take photos because I was so busy sitting around chatting. Aliya ran the check-in table and she was seriously a huge help. We collected gifts for 61 kids!
I don’t know what I was thinking when I signed up (and pre-paid!) for a 1 1/2-hour Zumba class this afternoon, but I can’t move without groaning, so the clean-up will have to wait. A lot of people wanted recipes for the brunch menu, so I’ve attached a pdf to this post that you should be able to download by clicking here. These recipes were previously included in our “Family Food” cookbook, which is why they’re already so nicely formatted. BTW…the photo below was on the cover of our 2005 Family Food submission, and it’s one of my all-time favorites. Aliya got a little too close to Choco-Monster, but she was more acquiescent back then. It wouldn’t go over so well today.
The soup has not yet been included in Family Food…it’s from the New England Soup Factory Cookbook, which I highly recommend. If you haven’t been to the NESF, it’s in Needham near my office and we are frequent customers. I was a little worried when I was making the soup because honestly, it doesn’t look that appetizing. It was my first time making it and I wasn’t sure I’d be able to serve it but I just forged ahead. I’m glad I did!
Cheddar-Corn Chowder with Bacon and Scallions
1 pound uncooked bacon, diced (I used turkey bacon.)
1 large Spanish onion, peeled and diced
3 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
5 medium red bliss potatoes, diced into 3/4-inch cubes
6 cups chicken stock (I used 8 cups because I didn’t want to throw it away.)
1/4 teaspoon cayenne pepper
2 teaspoons ground coriander
2 cans (each 16 ounces) whole kernel corn, drained (I used frozen corn.)
2 cans (each 16 ounces) creamed corn
1 pound (16 ounces) sharp cheddar cheese, grated
2 cups heavy cream
4 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
2 bunches scallions, sliced
Heat stockpot over medium-high heat and add the bacon. Cook the bacon until brown and crispy. Remove the bacon from the pot and set aside on paper towels to drain. Discard all but 2 tablespoons of the bacon drippings. Add the onion, carrots, celery, and garlic to the drippings and sauté for 5 minutes. Add the potatoes, stock, cayenne pepper, and coriander. Bring to a boil. Reduce the heat to medium and simmer for 35 minutes. Add the whole kernel corn, creamed corn, cheese, and cream. Simmer an additional 7 minutes. Season with the Worcestershire sauce, salt, and pepper. Stir in the scallions and crispy bacon pieces.
Makes 10-12 servings (I used my crock pot to keep it hot, and one batch filled it to the rim.)