CHEF SPIKE & MONARCH SWEET POTATO FRIES

http://m.youtube.com/watch?v=M3O1w0aYMyo

Use the link above to listen to Top Chef Spike Mendelsohn talk about our new Monarch Sweet Potato Fry. Spike is a long time US Foods customer and as the success of his third restaurant concept grows the partnership we have will help his team drive huge sales.
Thanks Spike.

FALL IS HERE

Fall is here and as the leaves begin to change, we can't help to think about making soup, stews and chili.
I'm sure you have a favorite, I would love to share with everyone. Send me your recipe and a pic.
Here is one of my favorites.

NEW ENGLAND CLAM CHOWDER

ingredients

• 1 1/4 pound canned clams, minced, juices reserved
• 2-3 cups bottled clam juice
• 2 bacon slices, minced
• 1 onion, diced
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1/2 teaspoon thyme leaves, chopped
• 1 pound potatoes, peeled, diced
• 3 cups heavy cream or half and half
• 6 tablespoons dry sherry, or to taste
• Salt, to taste
• Freshly ground black pepper, to taste
• Tabasco sauce, to taste
• Worcestershire sauce, to taste
• Oyster or saltine crackers, as needed

preparation

Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.

Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.

Add the potatoes and simmer until tender, about 15 minutes.

Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.

Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

Read More http://www.epicurious.com/recipes/food/views/New-England-Clam-Chowder-243296#ixzz2hCqT9Gtc