webmztriss

Yield: 1 gallon

My first experience with making clam chowder was in the mid-80s at the Coonemessett Inn. The Cooney serves true Yankee cuisine with few twists. This was my third or fourth cooking job and I learned a ton in this production kitchen.  Chef Carl Johnson’s chowder was quaqhogs, onions, potaotes and salt pork and that’s about all. While Carl’s was thickened in the traditional manner, by adding flour to the onions and rendered salt pork, another chef I met at the time, Steven Telford updates the classic by pureéing some of the potatoes to thicken. Both are briny, rich and no nonsense chowders. Years later, when I lived in Provincetown, I’d go clamming with my pal Zöe Lewis.  Zöe sometimes brings me a few pounds when she visits … except that one time when she left them on the bus!

Read more »

Nothing like a spicy, fragrant soup to warm you up on a cold winter’s day. This is an adaptation from the New York Times, 1.4.06. If you use the chicken instead of the lamb it is only 3 weight watchers points per cup!!

Ingredients

1 teaspoon whole coriander seed
1 teaspoon whole cumin seed
3 tablespoons extra virgin olive oil
3 cups chopped onions
1 lb boneless lamb shoulder or dark chicken meat, finely chopped
8 ripe plum tomatoes, peeled and diced
1 can tomato paste
4 teaspoons sweet paprika
1 teaspoon cayenne pepper
1 teaspoon saffron threads
salt & freshly ground black pepper
3 cups water
3 cups chicken broth (low sodium canned is fine)
1 cup fine pearl barley
2 cups cooked chickpeas, drained (canned are fine)
1 tablespoon dried mint
2 tablespoon finely chopped cilantro leaves
2 tablespoon finely chopped flat leaf parsley

Method

1. Pre-heat a small frying pan over a medium heat, then add the coriander and cumin seeds and dry-roast them for about 2-3 minutes, moving them around the pan until they change colour and begin to dance.
2. Crush them quite finely with a mortar and pestle, or spice grinder. Set aside
3. Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes.
4. Add tomatoes, tomato paste, paprika, cayenne, saffron, toasted spices and salt and pepper.
5. Stir, then add water, stock and barley. Bring to a simmer and cook for 45 minutes.
6. Add chickpeas and dried mint, and cook 15 minutes
7. Add cilantro and parsley.
8. Taste and adjust salt and cayenne.

This is a refreshing soup for a hot summer day; one of my Mom’s go-to meals for weekend  guests. Diners customize their portion with the garnishes.

Ingredients:

2 (10 oz.) packages of frozen peas, set 1/2 cup aside for garnish.
2 cups plain yogurt
1/2 cup olive oil
1/2 cup fresh lime juice
4 cloves garlic – minced
1T chile powder
2 cups ice water
2T kosher salt

Method

1. Put garlic and peas in food processor, pureé til smooth
2. Add yogurt, oil, lime and chile powder, process to combine well
3. Stir in water and salt, refrigerate
4. Serve with garnishes on the side:
   • reserved whole peas
   • chopped tomato
   • fine chopped red pepper
   • minced jalepeño
   • shredded cilantro