I have recently become enamored of breadbowls. Not the kind that they serve chowder in on the wharf; tearing out the bread to make a hollow just seems wasteful to me, and there’s just too much bread.
I make a dough, depending on what kind of soup I’m looking forward to, stretch it over inverted mini pie tins, place another pie tin on top of each, then turn them right side up and fill the top tins with dried beans. 400°F oven. After about 5 minutes, remove the top tins and the beans and continue baking until the crust is just turning brown. Don’t overbake, or you’ll have a real bowl that you could probably put in the dishwasher!
Last week, I made a creamy minestrone enriched with an egg yolk. I was afraid it was too liquid and would soak through the bowl’s bottom, so I lined the bottom with a slice of Provolone, melted it a bit, let the cheese set, then poured in the hot soup. Perfect!
So my question: I’d like to do the same thing with some New England clam chowder (I like mine a bit thinner than most) but can’t think of a cheese that would pair well with clams. I was thinking a mild cheese like Monterey Jack, or a mild Swiss. What say you, friends?
I make a dough, depending on what kind of soup I’m looking forward to, stretch it over inverted mini pie tins, place another pie tin on top of each, then turn them right side up and fill the top tins with dried beans. 400°F oven. After about 5 minutes, remove the top tins and the beans and continue baking until the crust is just turning brown. Don’t overbake, or you’ll have a real bowl that you could probably put in the dishwasher!
Last week, I made a creamy minestrone enriched with an egg yolk. I was afraid it was too liquid and would soak through the bowl’s bottom, so I lined the bottom with a slice of Provolone, melted it a bit, let the cheese set, then poured in the hot soup. Perfect!
So my question: I’d like to do the same thing with some New England clam chowder (I like mine a bit thinner than most) but can’t think of a cheese that would pair well with clams. I was thinking a mild cheese like Monterey Jack, or a mild Swiss. What say you, friends?
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