And here we are opening up the first page of the first chapter of the brand new year, so all best and warmest greetings to all for a most marvelous 2024. Speaking of years, I guess a year is long enough to wait between batches of the ever delicious chicken and corn chowder that has a nice collection of fans in the Roediger House crew. That's what was served back on Boxing Day for a gathering of nine, for a dinner held in the dining room. I'm pretty sure it's been better than it was that night, but in general it's hard to mess it up too much.
To make it a more rounded meal, I did bake up a couple of loaves of peasant bread, with a marvelous exterior crust and a super-airy interior with a wonderful chew, and the softened butter already in small servers around the table made it easy for all of us to slather a bit on our slices.
Dessert was a red velvet sheet cake, now made for the second time, but it did not measure up nearly as well. My corner piece was dry, and the frosting was all too thin...and both of those features are quite a departure from the much more positive experience I had the first time I made it during Summer 2022. Oh well. You win some, and you lose some.
Adapted from "Indiana Corn and Potato Chowder," by Brannon Soileau from his restaurant Maize, An American Grill (formerly of Lafayette, IN). In Indiana Cooks!, by Christine Barbour and Scott Feickert with photographs by Tom Stio. Bloomington, IN: Quarry Books (2005), p. 64-65. Recipe originally shared with me on 31 December 2006. You can find this, and quite a few other Indiana recipes, if you scroll to the bottom of this article: "Indiana Can Cook" [Published 12 October 2005]. Update: Brannon Soileau's latest adventure is Boss Bagels in San Antonio, Texas.
Peasant Bread adapted from "My Mother's Peasant Bread," by Alexandra Stafford of AlexandraCooks.com. [07 November 2012 / Updated 06 January 2022]
"Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting," from Lara, The Classy Baker.
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