Hello everyone! It’s been a little while since my last post and at last….something NOT pumpkin! After making a New England style clam chowder in my cooking class, I wanted to try to make MY version at home so I could actually taste it- sans pork, and chicken stock. I used vegetable stock with a bit of fish sauce mixed in because I could not find fish stock. The soup turned out fantastic, though not quite as thick as the one we made in school, the flavour was very nice and my family and I enjoyed it for dinner!

Koko’s New England Clam Chowder

• 25 g butter
• 50 g onions, diced
• 100 g celery, diced
• 50 g flour
• 3/4 L vegetable stock, warm, with 1/2 tbsp- 1 tbsp fish sauce added OR fish stock
• 300 mL clam nectar
• 1 sachet (herbs tied up in cheesecloth and left to float in the soup while cooking) consists of 1 bay leaf, 1/2 tsp peppercorns-crushed, 1/2 tsp dried thyme)
• 75 g potatoes, diced
• 350 mL baby clams, canned
• 125 mL Cream, 35%, or milk
• Salt and pepper to taste

Sweat onions with celery until translucent.

Add flour and cook roux until white/blond in colour.

Whisk in heated vegetable or fish stock until smooth.

Stir in clam nectar, add sachet and simmer 15 minutes.

Add potatoes and simmer until tender.

Stir in baby clams and their juice.

Return to simmer, add cream and adjust seasoning, enjoy!!

And now…back to pumpkin! You thought I had stopped!? Nooo…..try these pumpkin cheesecake brownies- they are SO rich you will only need one to satisfy your sweeth tooth, though they are absolutely delicious! The recipe comes from the Beantown Baker.

Bonjourrrrrr my friends! It’s a long weekend and I actually get the day off…I have made some super exciting plans to go shopping with my mother tomorrow, not only for clothing, but to the BRAND NEW WHOLE FOODS STORE IN VANCOUVER!!! I was ecstatic to hear that we have a Whole Foods now after reading blogger after blogger posting about their purchases from Whole Foods. I hope it can live up to my expectations! I’ll be sure to post pictures of anything that I buy.

On the topic of my dwindling paycheck, I desperately want a yogurt maker. Yogurt is one of the few dairy products that doesn’t hurt my tummy, but I’m having a very hard time finding a brand that is a) tasty and b) contains little to no sugar and c) is organic. After searching around I decided that the best option would be a yogurt maker with an automatic shut-off so that once cooking is done, I don’t have to worry about remembering to stop it. Another very important feature is glass containers. I just do not feel at all comfortable with heating plastic to high temperatures. With that in mind, I have decided that the EuroCuisine Yogurt Maker from Williams-Sonoma would be a great option! Do any of you make yogurt at home? Do you recommend any particular brand of yogurt maker?

Another burst of excitement for me is this upcoming weekend’s Eat! Vancouver Food & Cooking Festival. I’m hoping to take lots of pictures and let you guys in on the fun via Koko’s Kitchen. Basically, there will be booths full of samples and information about food and cooking, as well as stages featuring demos and such from celebrity chefs such as RICARDO LARRIVEE . Anyway, it looks super informative and like a whole bunch of fun so I can’t wait!

And finally, the brownies….the recipe is from The Joy of Vegan Baking, although it is VERY altered. I wanted to sub some of the white flour for whole wheat pastry flour, and I wanted to cut the amount of sugar down. I also added coffee, some dark chocolate chips along with the semi-sweet annnnnd some icing. While the brownies themselves have been “healthified”, the icing makes them naughty! But I don’t think you can leave the icing out!

Brownies (Adapted from the Joy of Vegan Baking)

• 3/4 cup sugar
• 3/4 cup unsweetened applesauce
• 2 tablespoons water
• 2 teaspoons ground flaxseed
• 1/4 cup coffee + 1/4 cup water
• 2 teaspoons vanilla extract
• 1/2 WW pastry flour + 1/2 cup & 1/3 cup all-purpose flour
• 3/4 cup cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips + 1/2 cup semi-sweet chocolate chips (I thought this was too many chocolate chips….perhaps 3/4 cup altogether would be sufficient)
• 1/2 to 1 cup coursely chopped pecans or walnuts (optional)

Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan.

In a medium sized bowl, stir together the sugar, applesauce, and 2 tablespoons of water.

In a small bowl or food processor, combine the ground flaxseed with the 1/4 cup coffee and 1/4 cup water. Add this to the applesauce mixture, along with the vanilla and stir to combine.

In a seperate small bowl, combine the flours, cocoa, baking powder, salt, chocolate chips, and nuts (if using). Add to the applesauce mixture and stir to combine.

Pour into the prepared pan and bake for 20-28 minutes, depending on if you like your brownies moist or cakey. Remove from the oven, add the icing on top, allow to cool, and then cut.

Buttercream Frosting (The Joy of Vegan Baking)

• 1/2 cup non-hydrogenated, nondairy butter, at room temperature
• 2 cups confectioners’ sugar, sifted
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons nondairy milk, or more as needed

With an electric hand mixer, cream the butter and sugar until smooth. With the mixer on low speed, add the confectioners’ sugar, vanilla, and milk. Once all the ingredients are relatively well combined, beat on high speed until the frosting is light and fluffy. Add 1 to 2 tablespoons more milk if it is too dry. (**I actually was SUPER lazy and basically threw this in the microwave until it was all melty and then just stirred it together. I never cheat like that! I was shocked with myself…but it had been a long week…)

Enjoy!