Clam Chowder for a Blustery Night

Nothing tastes better on a cold night than a bowl of clam chowder. This recipe came from Food.com and it's perfect just the way it is. It's also a quick and easy meal - perfect for a busy writer.

You'll need:

6-7 pieces bacon, cut in half inch slices
1 medium onion, chopped
2 cans clams (I think they were about 6 oz. each)
6-7 potatoes
2 cans cream of celery soup
1 cup heavy cream
1 cup milk
1 Tbs. butter
1 tsp. dried dill

Cook bacon in large pot till crispy. Add onions and cook till translucent. Wash and dice potatoes (I prefer red ones) and add to the pot along with the clam juice from the cans. Cook covered for 15-20 minutes until the potatoes are tender, stirring occasionally.

Add clams, soup, cream, milk, and dill. Stir to mix ingredients. Add butter and melt into the chowder. Simmer 30-45 minutes, stirring to prevent sticking.

Serve with oyster crackers.

The List Maker's Beef Bourguignon

In The List Maker, Catherine pulls out of a horrific year by making a meal in her new surroundings. In her previous life, as she calls it, she was known for her cooking skills. She makes a special meal for someone very special: Beef Bourguignon. This is a man pleasing dish.

Beef Bourguignon
6 servings

6 small beef filets, bacon discarded.
salt and fresh ground pepper
1/2 package smoked bacon, 5-6 slices
2 cloves garlic, minced
1 1/2 cups dry red wine
2 cups beef broth
1 Tbs. tomato paste
1 tsp. dried thyme
1 large onion, chopped
10 carrots cleaned and cut into 1" thick slices
3 Tbs. butter
2 Tbs. flour
1 cup sliced mushrooms

Salt and pepper the filets. Discard the bacon wrapped around them. Saute in hot oil 2-3 minutes on each side. They will be rare in the middle. Remove filets and cook bacon in the same skillet. Remove bacon and drain all but a couple of tablespoons of the grease. Cook garlic in oil for thirty seconds.

Pour in wine and cook on high for a minute, scraping the bottom of the pan to bring up all those little browned bits. Add beef broth, tomato paste, thyme, 1 tsp. salt and 1/2 tsp. papper. Bring to boil, then turn down heat to medium and let it cook for 7 or 8 minutes. Add onions and carrots. Simmer until the sauce is reduced and vegetables are cooked, about 20 minutes.

Mash 2 Tbs. softened butter and flour into a paste. Whisk it into the sauce and simmer 3 minutes to thicken.

In a separate pan saute the mushrooms in 1 Tbs. butter and 1 Tbs. olive oil. Cook until they are browned and tender.

Add the filet and mushrooms to the pan with the vegetables and sauce. Cover and heat on low for 5-10 minutes. Do not overcook it or the beef will become tough. Season and serve.