4 chef michael smith Recipes

milk, eggs, brown sugar, ground cardamom, vanilla extract, dry day old bread, cut into cubes and toasted, raisins, coarse sugar

cucumber, carrots, peeled, cider vinegar, olive oil, honey, tabasco sauce or 1 dash hot sauce, salt

bacon, chopped, cooking onion, chopped, celery stalks, diced, carrots, diced (my addition), chardonnay or other white wine (substitute chicken stock if you prefer.), cream (i use 10 percent .), milk, five-oz cans of clam meat (i use a 500 ml jar of bottled prince edward island bar clams, but i realize not everyone is so fortunate.), bay leaves (i think 2 smaller ones or 1 large bay leaf is sufficient.), fresh thyme leaves, grated baking potato (i actually use a bit more for a thicker chowder.), unsweetened evaporated milk, chopped flat leaf parsley (i do not always have this on hand so often omit it., salt and pepper