Monday, August 17, 2009
Wednesday, August 5, 2009
Friday, March 6, 2009
Wednesday, February 25, 2009
Sunday, February 1, 2009
New England Clam Chowder
I give up on the taking photos thing. I never remember until I've eaten it all. But I'm still going to post the things I've made.
Last weekend it was a New England clam chowder from Epicurious. It was extremely creamy. I didn't put the sherry in it because I didn't want to go and buy sherry that would probably never get used. So maybe the sherry would have cut the creaminess down a bit. Don't get me wrong, I think a white chowder should be creamy, but this was a bit high. The hotsauce and worcestershire sauce were welcome additions to the dish as well. When I was eating it, I would throw in a lot more Frank's, some bacon and crackers.
One other problem I found is that it wasn't as thick as I expected it to. It wasn't super thin, but not thick either. I don't know if I was expecting too much out of it, or I just didn't put enough flour in.
If you are planning on using the recipe I linked to, I'm pretty sure you can skip the step about cooking the clams. You used canned clams (which are a great shortcut), so they should already be cooked. If you do cook them again, they'll probably get rubbery.
I'm really interested in trying to make a Manhattan style clam chowder sometime, but I don't know when that will be. Something else that intrigues me is a Rhode Island clam chowder. Anybody know any good recipes for one of those or have had it and can speak of its qualities?
Last weekend it was a New England clam chowder from Epicurious. It was extremely creamy. I didn't put the sherry in it because I didn't want to go and buy sherry that would probably never get used. So maybe the sherry would have cut the creaminess down a bit. Don't get me wrong, I think a white chowder should be creamy, but this was a bit high. The hotsauce and worcestershire sauce were welcome additions to the dish as well. When I was eating it, I would throw in a lot more Frank's, some bacon and crackers.
One other problem I found is that it wasn't as thick as I expected it to. It wasn't super thin, but not thick either. I don't know if I was expecting too much out of it, or I just didn't put enough flour in.
If you are planning on using the recipe I linked to, I'm pretty sure you can skip the step about cooking the clams. You used canned clams (which are a great shortcut), so they should already be cooked. If you do cook them again, they'll probably get rubbery.
I'm really interested in trying to make a Manhattan style clam chowder sometime, but I don't know when that will be. Something else that intrigues me is a Rhode Island clam chowder. Anybody know any good recipes for one of those or have had it and can speak of its qualities?
Wednesday, January 28, 2009
Split Pea
Two posts back I said I was going to start cooking more and taking photos of what I cooked. I actually ended up making something two weeks ago. I forgot about pictures though. I made German Split Pea Soup. It was mighty tasty. It was really thick as well. It was more like mushy peas than a soup, but I have no problem with that. The pieces of smoked ham hock were a great addition, along with the bacon I put on it. Of course, most things to get better with bacon on them.
Tuesday, January 27, 2009
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