Spicy Shrimp Chowder

2 Tbsp unsalted butter

1 red bell pepper, diced

1 jalapeno pepper, diced

2 Tbsp Old Bay Seasoning

1 Tbsp Chili Powder

2 cups whole milk

2/3 cup long-grain white rice

2 ears corn, kernels removed. 

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground pepper

Scallion greens

Heat the butter in a large stock pot over medium heat.  Add the bell pepper and jalapeno, stirring occasionally until peppers are starting to soften, about 3 minutes. 

Add the flour, Old Bay and Chili powder and cook, stirring unti the flour is lightly toasted, about 1 minute.  Add the milk, 6 cups water and rice.  Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes.

Add the corn to the pot and cook 3 minutes.  Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes.  Season the chowder with salt and pepper.  Top with scallion greens.

Summer Fruit Shortcake with Cream Cheese Filling

For cake

2/3 cup chilled buttermilk

1 large chilled egg

1 teaspoon vanilla extract

2 cups cake flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup chilled unsalted butter, cut into 1/2-inch pieces

For filling

3 medium plums, pitted, cut into 1/2-inch pieces

2 large peaches, pitted, cut into 1/2-inch pieces

1 1/2-pint basket raspberries
1/3 cup sugar

(feel free to substitute with whatever fruit looks freshest and tasty)


1 8-ounce package cream cheese at room temperature
1 cup chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract



Make cake:


Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze.

Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms.

Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.



Make filling:


Toss fruitand 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.


Meanwhile, beat cream cheese, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.


Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.


Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.

Homemade Taco Seasoning

1/2 C. plus 2 Tbsp Chili Powder

2 1/2  tsp Garlic Powder

2 1/2 tsp Adobo Seasoning

2 tsp Cayenne

2 1/2 tsp Crushed Red Pepper Flake
2 1/2 tsp Dried Oregano

1 Tbsp plus 2 tsp Smoked Paprika

5 Tbsp Ground Cumin

3 Tbsp. plus 1 tsp Sea Salt

3 Tbsp. plus 2 tsp. Freshly Cracked Black Pepper

Mix all ingredients together and store in an airtight containier.  For 1 pound meat, use two tablespoons seasoning with 1/2 cup water.  Simmer until the liquid is cooked up. 

Swiss Chard Artichoke Dip

Kosher salt

1 pound swiss chard, stems removed

1 tbsp unsalted butter

1 clove garlic, minced

2 tsps all-purpose flour

1 1/4 cups milk

1/2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 1/2 cups grated parmesan cheese
1/4 cup sour cream
3/4 cup shredded white sharp cheddar cheese
1/2 cup canned artichoke hearts, drained, rinsed and rougly chopped
Tortilla chips and salsa, for serving

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil. Stir in the swiss chard and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.


Melt the butter in a large saucepan over medium heat. Add the garlic and 1/2 teaspoon salt and cook until garlic is fragrant (about 30 seconds). Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, 1 1/4 cups parmesan and sour cream.


Stir in the spinach, 1/2 cup cheddar and artichokes and stir until the combined.  Pour mixture into small baking dish.  Top with remaining 1/4 cup parmasean and cheddar cheese.  Bake 25 minutes, or until bubbly.  I like to broil the dip for the last minute or two in order to brown the cheese. 

Serve warm with tortilla chips.

Classic White Sandwich Bread 101

3 1/2 cups bread flour

2 tsps course Kosher salt

1 1/2 tsps highly active yeast

1 1/2 tbsps honey

2 tbsp canola oil , plus more for bowl and pan

1 1/3 cups cool 1% milk
All purpose flour as needed

Combine 2 cups bread flour with salt, yeast, honey, oil and milk in a stand mixer.  Blend until smooth with bread hook.  With the mixer on low speed, add the remaining 1 1/2 cup flour a little at a time, until the mixture becomes a sticky ball that pulls away from the sides of the bowl. 

Lightly flour countertop and drop dough ball floured surface.  Knead by hand for 1 minute, adding as little extra flour as possible.

Using a little more oil, grease a large bowl.  Shape the dough into a rough ball and put in bowl.  Cover with plastic wrap and let rise for at least two hours (I like four).  Deflate the ball and shape dough into a ball again; let rest on lightly floured surface for 15 minutes, covered.

Using only enough flour to keep the dough from sticking to your countertop, flatten the dough into a rectangle using the palm of your hand.  Fold the long sides of the rectangle to the middle and pinch the seam closed with your fingertips.  Fold the ends of the loaf under. 

Using oil, grease a 9 x 5 inch loaf pan. Put dough, seam side down, into pan.  Use the back of your hand to firmly press the loaf into the pan.

Cover and let rise for 1 hour, or until the top of the dough is nearly level with the top of the pan.

Heat oven to 350 degress.  Brush the top of the loaf lightly with water, then put it in the oven.  Bake for about 45 minutes, or until the loaf sounds hollow when you tap it (The internal temperature is 210 degrees). 

Remove the loaf from the pan and cool on a wire rack before slicing.