Soup Bread Bowls

When I think of bread bowls, I always have images of Boston and San Francisco. I think of a hearty chowder in Boston or the wonderful sourdough bread in San Francisco. My husband told me that he thinks of Maine since he notices it at the local restaurants. When my oldest daughter came home to visit, her boyfriend asked for some lobster chowder. I figured I would make it in bread bowls. My youngest son thought this was the most awesomest thing ever. He could eat his soup and then the bowl. He loved it. 

Bread Bowls
5 cups all purpose flour
1/3 cup white whole wheat flour
1/4 cup dry milk
1 (1/4 oz.) package of instant yeast
2 tsp salt
2 Tbsp vegetable oil
1 1/2 cup warm water

Directions:

1. In a large bowl, combine 3 cups all purpose flour with the white whole wheat flour, dry milk, yeast, salt, vegetable oil, and the warm water.
2. Add 1/2 cup of all purpose flour until the dough is no longer too sticky.
3. Knead the dough for 8 minutes until the dough is smooth.
4. Allow the dough to rise for 45 minutes.
5. Divide the dough into 5 balls.
6. Place the dough onto a parchment lines baking sheet.
7. Cover the dough with greased plastic wrap.
8. Place in the refrigerator overnight.
9. Remove the dough from the refrigerator and allow to sit at room temperature for 2 hours.
10. Uncover and allow to sit for 30 minutes.
11. Preheat oven to 425 degrees F.
12. Gently make several slashes on top of the bread.
13. Bake the bread for 22 minutes or until the bread sounds hollow on the bottom if tapped.
14. Allow the bread to cool before hollowing out the center for the soup. 

Recipe adapted from King Arthur Flour. 

One year ago....................................I made NY Style Cheesecake.
Two years ago..................................I made Stove Top Mac-n-Cheese.

Did you already know........................
-In 1630, Boston was founded by the English Puritans. 
-In 1636, Harvard University was founded.
-In 1716, the first lighthouse was built in Boston.

Pumpkin Juice

A couple years ago, we visited Universal Studios in Florida. While we were in the Harry Potter section, we sampled some Pumpkin Juice. At first, I will admit I was a little hesitant even though I am a fan of pumpkin. It tasted sweet like fruit juice. The drink did contain more apple juice than pumpkin. Since I have a few Trick or Treaters, I figured I would sneak in a little more Vitamin C and A with the plethora of candy they are about to receive.

Pumpkin Juice
18 oz. cold water
12 oz. apple juice concentrate
11.5 oz. white grape juice
1/2 cup puree pumpkin
1/4 cup puree peaches

1. In a large pitcher, mix all the ingredients.
2. Chill before serving.

Recipe by Jen of Sweet Morris.

One year ago............................I made Lobster Chowder.
Two years ago..........................I made Chicken Stir Fry. (What we have on Halloween Night for the vegetables. )

Did you already know...............
-In June 1990, Universal Studios Resorts opened.
-In June 2010, The Wizarding World of Harry Potter opens. 
-Currently, Universal Studios are expanding the Harry Potter section which is scheduled to open next year.

Lobstah Chowdah

Are you ready for Halloween? Have you been watching some scary movies? Has anyone tried to scare you yet? When I made the stock for this soup, I think it looked pretty scary. My oldest suggested I should take a photo of the stock and show you. Don't worry-I decided not to try to scare you until the end of this post. Just remember, I tried to warn you. You may not want to scroll past the third photo.

I will admit the soup is delicious. It isn't overbearing with a strong lobster taste. It is creamy with potatoes and lobster meat. My husband had ordered it at a restaurant once and came home to tell me all about it. Yes, he liked it that much. Then he asked me if I could try making it for him. After I made it for him, he told me that my "chowdah" was better than the one he had at the restaurant. He knows how to say the sweetest things. I have made this for him several times now and wanted to share it with you.

Lobster Chowder
2 whole lobsters, cooked with shell
Stock:
6 Tbsp unsalted butter
1 cup leeks, chopped
1/4 cups cream sherry
2 tsp paprika
3 cups skim milk
3 cups heavy cream
1 cup white wine
Soup:
1 Tbsp olive oil
1/4 lb. bacon, large diced
2 cups Yukon gold potatoes, large diced
1 1/2 cups yellow onions, chopped
2 cups celery, diced
1 Tbsp salt
1 tsp ground black pepper
2 tsp fresh chives, chopped
1/4 cup cream sherry

Directions:

1. Remove the meat from the shells of the lobster in a large bowl. Reserve the meat and the shells with the juices in the bowl. (Keep everything except for the tomalley.)
2. Cut the meat into large cubes and place them in a small bowl. Cover the bowl with plastic wrap and refrigerate.
3. In a large pot or Dutch oven, melt the butter.
4. Add the onion to the melted butter and cook over medium low heat for 7 minutes until translucent. Stir occasionally.
5. Add the sherry and paprika to the pot. Cook for 1 minute.
6. Add the milk, cream, wine, lobster shells, and the lobster juices to the pot.
7. Bring the mixture to a simmer. Once, it reaches a simmer cover the pot partially and lower the heat to low for 30 minutes.
8. Allow the mixture to cool before pouring the liquid through a strainer into a large bowl. Discard the lobster shell. (At this time, the stock liquid can be cooled and placed in the refrigerator overnight to make the chowder the next day.)
9. To make the soup, heat the olive oil in a large pot or Dutch oven. 
10. Add the bacon to the pot and cook over medium-low heat for 4 to 5 minutes or until crisp.
11. Remove the bacon with a slotted spoon and place on a paper towel lined plate to cool.
12. Add the potatoes, onions, celery, salt, and pepper to the pot. Saute for 5 minutes.
13. Add the lobster stock to the potato mixture. Simmer the chowder over 15 minutes or until the potatoes are tender. (Add about 15 minutes more if the stock had been stored overnight.)
14. Add the cooked lobster, chives, and sherry to the chowder. Heat gently and season to taste.
15. Serve the chowder hot garnished with the crisp bacon and chives.

Recipe adapted from Food Network's Barefoot Contessa.

Did you already know.....
-The green stuff in the raw lobster is the tomalley.
-The tomalley is the lobster's liver, pancreas and intestines.
-In 2008, the U.S. FDA recommended not to eat the tomalley since it may have accumulate contaminants from the environment.

Lobster Stock simmering