New Recipes from Chef Jean

Chef Jean Denham, a regular contributor to Book Blather, has a new book in the works. Here’s a sneak peek at some of the recipes. Welcome back, Chef Jean.

Quick & Easy Clam Chowder

No chowder could be easier and it’s tasty.

2 15-oz. can creamed style corn

2 to 3 shakes Tabasco

1/2 cup canned evaporated milk or regular

2  6 1/2-oz. can minced clams, drain but reserve the clam liquid

In a saucepan heat the corn, Tabasco and milk until heated through. Add the clams and enough of the liquid to make a good consistency for the soup. Makes 4 servings.

                         Clam Chowder with a garnish of deep fried catfish.   

Last Minute Dinner Salad

This is a good idea to keep in the back of your mind for a night you want something filling, fast and so easy. Or, if you read your book too long and dinner will be late.

Open a can of kidney beans, drain and rinse and pour into a bowl. (Cici, Cannellini or Garbanzo beans work also).

Add bottled Italian salad dressing and top with finely cut green onions (green and white parts), raw or canned sliced mushrooms, a couple tomatoes; season with salt and pepper very lightly and taste for seasoning. Stir well before serving and top with some grated Parmesan or Asiago cheese. For a wonderful flavor and you know tomorrow’s going to be a killer, make the salad the night before.

Linguine with Tomatoes and Brie

The tomatoes and brie marinate on the counter for 2 hours and let me tell you it’s difficult to stay out of it; nibble here and a nibble there and all of a sudden not enough left to finish the dish.

1 lb. linguine pasta                            3 tablespoons balsamic vinegar

1 large wedge brie cheese                           1/4 cup olive oil

3 large tomatoes, coarsely chopped             Salt and Pepper to taste

6 cloves garlic, minced                     1/4 cup fresh basil, chopped

1/3 cup (1 1/2 oz.)shredded Parmesan

    cheese

Cut the skin off the brie and cut into chunks. In a large serving bowl, combine the brie, tomatoes, garlic, Parmesan, vinegar, oil, salt and pepper. Loosely cover and allow to marinate out of the refrigerator for 2 hours.

When ready to serve, cook the pasta according to pkg. directions; drain and add to the salad bowl. Toss gently and taste for seasoning. Scatter chopped basil over the top and serve immediately.

a Chef’s Journey idea: Camembert cheese is very good to use in place of brie also.