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I really enjoy weekends when there is nothing big going on, no house projects that need tending too. A weekend like that is a good time to catch up on movies that have spent too much time on the coffee table and to read a few pages of interest from books that always seem to pile themselves in any space there is room.
The kitchen was well in use this weekend, testing out new ideas and cooking up favorites it was hard to decide which one to write about. As indecisive as I can be more often than not I decided to post a few of them here. Cooking food for capturing “that shot,” can mean eating food that has sat to long or in most cases cold, my thought through this process was to be quick and precise, allowing time to enjoy food as it should be, “right out of the kitchen.”
Seafood Chowder Recipe
¼ cup shallots, diced
2 large garlic cloves, minced
1 Tablespoon unsalted butter
2 cups fish stock
13 little neck clams
1 1/3 pounds white fish [swordfish was used here]
1 large russet potato, approximately one pound, peeled and chopped
½ cup cream
1 Tablespoon Sunny Paris Seasoning [Penzy’s]
¼ cup fresh chopped dill
Sea salt & freshly grated black pepper [to taste]
1. Sauté shallots and garlic on low heat for a few minutes until light golden.
2. Add the fish stock bring to a simmer.
3. Add clams and mussels and cook covered until they open approximately 3-5 minutes.
4. Remove clams and mussels, discarding any unopened ones, set these aside.
5. Add chopped potatoes and simmer until just tender. At this point add the swordfish and the seasoning mix. Cook just until fish flakes.
6. Stir in the cream and season with sea salt and black pepper to taste.
7. Add clams and mussels back into the pan and heat through.
8. Serve with crusty French bread and garnish dish with fresh chopped dill.
Quinoa Salad w/ Toasted Chickpeas & Summer Vegetables
½ cup quinoa
¾ cup water
¼ teaspoon sea salt
1 medium zucchini
2 Tablespoons safflower oil
1 cup small heirloom variety tomatoes, halved
1 15-ounce can chickpeas, drained & rinsed
1 Tablespoon safflower oil
1 teaspoon Sunny Paris Seasoning [Penzy’s]
Pinch of sea salt
Pinch of freshly ground black pepper
cooking the quinoa:
1. Place quinoa, water and sea salt in a small pot and bring to a boil.
2. Reduce heat to low and simmer covered until all of the water is absorbed.
3. Turn off heat and rest for 5-10 minutes. Spread out on a sheet tray to cool.
preparing the chickpeas & zucchini:
1. Toss chickpeas with the oil, seasoning, salt and pepper and roast in a 350ºF oven for 15-20 minutes or until golden and toasted. Cool.
2. Blanch the zucchini whole in salted water. Shock in an ice bath until cool enough to handle.
3. Quarter zucchini lengthwise and then into one inch pieces.
4. Place zucchini between paper towels to dry.
5. Sauté zucchini in oil and season with salt and pepper.
6. Combine all of the ingredients and adjust seasoning to taste. Serve room temp.
2 Tablespoon all-purpose flour
5 Tablespoons granular sugar
½ cup cream
½ cup whole milk
4 whole eggs
1 cup red cherries, pitted
Preheat oven to 350ºF.
preparing the custard:
1. Whisk together flour and sugar.
2. Add a little bit of the milk to the flour/sugar mix to form a smooth paste.
3. Add remaining milk, cream and eggs, whisk until smooth.
filling & baking the clafoutis:
1. Butter an eight inch baking dish and dust with sugar.
2. Arrange pitted cherries in the bottom and gently pour in the custard as to not disturbe the cherries too much.
3. Bake clafoutis for 20-25 minutes or until custard has puffed and browned.
Serve at room temperature with a dusting of confectioner’s sugar if you desire.