More new recipes: Spicy kale chowder with andouille sausage; Cheddar-ham corn mini-muffins

I have been a bit entranced by kale, ever since a very delicious Tuscan kale salad tossed with freshly grated Parmesan and a lemony garlic-anchovy dressing was served as part of my brother- and sister-in-law's rehearsal dinner back in the autumn.

Since then, I have served kale several times in both salad - a version of the aforementioned kale salad, using Tuscan (aka lacinato / black / dinosaur) kale, unsurprisingly since it is one of my favorite salads of all time - and soup form. I love adding kale to Italian Wedding Soup (Lidia's version here) and to Portuguese Kale Soup (Emeril's version here).

Just to switch things up a bit, I am attempting Food & Wine's Spicy Kale Chowder with Andouille Sausage. It is simmering away on the stove, as I type. I've halved the original recipe (which apparently makes 12 servings - far too much soup for just the two of us), and have a few ideas in mind for further modifications. Here is what I would do:

Spicy Kale Chowder with Andouille Sausage
modified from Food & Wine recipe
(6 servings)

Ingredients:
1/8 C extra-virgin olive oil
4 cloves garlic, thinly sliced
1 large onion, finely chopped half finely chopped, half diced
1 Tbsp fresh ginger, minced
1/2 lb andouille sausage, 1/4" slices
1 (14.5oz) can peeled plum tomatoes, chopped, juices reserved
6 C low-sodium chicken broth
3/8 1/2 lb kale, coarsely chopped
salt & freshly ground pepper to taste
1/2 - 1 tsp red pepper flakes (added for extra spice)

Heat olive oil over medium heat, add garlic and onion and sauté, stirring occasionally, until softened, about 10-12 minutes. Add andouille sausage and ginger, and cook about 5 minutes, stirring occasionally. Add tomatoes and juices, bring to a boil, and simmer for about 5 minutes. Add chicken broth, bring to a boil, and simmer for about 10 minutes. About 10 minutes before serving, add kale to simmering soup, return to a boil, and simmer until kale is tender, about 5-10 minutes. (I served with shredded mozzarella and grated Parmesan cheese on the side, to top soup as desired.)


And... I am planning to serve the soup with a few cheddar-ham corn mini-muffins, which were inspired by smitten kitchen's corniest corn muffins.

Cheddar-Ham Corn Mini-Muffins
(2 dozen mini-muffins)

Dry ingredients:
1/2 C all-purpose flour
1/2 C coarsely ground yellow cornmeal
3 2 Tbsp sugar
1 1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 tsp chili powder

Wet ingredients:
1/2 C buttermilk
1 1/2 Tbsp butter, melted
1 1/2 Tbsp vegetable oil
* 1/2 egg + 1/2 egg yolk

Add-ins:
1/2 C frozen corn, thawed
1/2 C sharp cheddar cheese, shredded
1/2 C diced deli ham (I used Boar's Head Lower-Sodium Ham)

* Because I modified this recipe to make half a batch, I had to play around with the egg amount. I whisked together 1 egg and 1 egg yolk, then massed the mixture on my kitchen scale. I massed and poured out half of the egg mixture to use and discarded the rest.

Preheat oven to 400. Prepare mini muffin pans with mini muffin liners, if desired, or grease each cup lightly.

Whisk together all dry ingredients in large mixing bowl. Whisk together all wet ingredients in a large measuring cup. Gradually stir wet ingredients into dry ingredients, and mix until just combined - it's okay if the mixture is a little lumpy. Fold in corn, cheddar, and ham.

Divide among the 2 dozen mini muffin cups, about one heaping teaspoon per muffin. Bake in preheated oven until toothpick inserted in center comes out clean, about 12-20 minutes. (I baked for about 15 minutes.)


I would try the muffin recipe with a different add-in combo: blue cheese and crispy bacon pieces, perhaps?

More new recipes: Broccoli-cheddar soup

First blog post on our new MacBook! It's been 14 years since I last used a Mac regularly, so it's taken a bit of getting used to, but I'm getting there.

My husband is perhaps the biggest fan of soups that I know. One of his very favorites is the broccoli-cheese soup from Panera, when it's on form. Since the soups at chain restaurants can be a bit inconsistent - delicious one day, salt lick the next - I decided to attempt my own version, using this cdkitchen recipe and this cheddar soup one from Cook's Illustrated as a starting point. And this is the resulting recipe.

Jieun's Panera-esque Broccoli-Cheddar Soup
(4 servings)

Ingredients
1 Tbsp butter, melted
1 medium onion, finely chopped
1 medium carrot, minced
1 small rib celery, minced
1 clove garlic, minced
1/4 C butter
1/4 C all-purpose flour
2 C half-and-half
2 C low-sodium chicken broth
1/2 lb fresh broccoli, roughly chopped / separated into small florets
1 C julienned carrots
salt & freshly grated pepper, to taste
1/4 tsp freshly grated nutmeg
8 oz sharp cheddar cheese, grated

Saute vegetables:
Heat 1 Tbsp butter over medium heat until foaming. Add chopped onions and sauté, stirring occasionally, until softened. Add carrot, celery, and garlic, and cook until fragrant. Set aside.

Make roux:
Add 1/4 C butter to pan and heat over medium heat until melted. Whisking constantly, gradually add flour. Cook, still whisking, over medium heat for 3-5 minutes. Stirring constantly, slowly add the half-and-half. Gradually whisk in the chicken stock. Simmer over low heat for 20 minutes.

Make soup:
Add the broccoli, carrots, and sautéed vegetable mixture. Cook over low heat until vegetables are tender, about 20-25 minutes. Pour about half of the soup mixture into the blender and puree, then return to soup. Heat over low heat until hot, and stir in the grated cheese, until well-blended. Stir in nutmeg, season with salt and pepper, and serve immediately.

To reheat:
Heat gently over low heat, not allowing to return to a boil.