5
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What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
I'm making a Kashmiri Lamb Meatball Curry tonight! My partner is out of town (she won't eat lamb) so I'm taking advantage of that to try a new lamb recipe. Huge fan of this guy's recipes and his Curry Guy Bible is my go-to Indian cookbook. Indian food is my main interest in cooking and I'm always down to try a new curry.
This weekend, my BFF and I got together to combine the best of both of our grandmothers' borsch recipes and made an absolutely delicious borsch. It literally brought me back to my childhood helping my babushka cook. It wasn't as red as I wanted it to be, but only because we used a combination of red and yellow beets. Next time it will be a full pot of red beets.
We also made impossible hot dogs, which I hadn't had before (because our American partners don't like beets). They're also so good. If I had been given one and not told it was impossible, I wouldn't have been able to tell you that it was fake meat.
It's harvest processing time! I've got caprese salad done with the ripest heirloom tomatoes, and two sheet pans of cherry and other tomatoes roasting in the oven with fresh thyme and oregano.
Harvest chowder is simmering.
Shrimp and Corn Chowder with Fennel
Entree, Fall-Winter, Seafood, Soups/Stews
Servings: 8 generous servings
Ingredients:
2 Tablespoons unsalted butter
2 leeks (white and light green parts), chopped
1 large shallot, minced
1 fennel bulb, chopped
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
3 Tablespoons all-purpose flour
14.5 oz can seafood stock
4 cups whole milk
1 cup white wine (I used a South African Chenin Blanc)
2 T. fish sauce
1 pound potatoes, peeled and cut into 1/2 in. pieces ( 1 very large baking potato)
2 pounds of raw or cooked peeled and deveined medium shrimp (31/40 size is fairly economical)
4 ears of sweet corn, sliced from the cob
2 tablespoons fresh lemon juice
2 T each minced fennel fronds and dill, for serving
Directions:
Heat the butter in a large sauce pan over medium heat.
Add the leeks, fennel, shallot and thyme leaves, season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender about 6 or 7 minutes.
Add 3 tablespoons of all-purpose flour.
Add the seafood stock, milk, wine, fish sauce, and potatoes and bring to a boil.
Reduce heat and simmer, stirring occasionally, for about 12 to 15 minutes.
Stir in the shrimp and corn. Cook for about 5 more minutes until the corn is heated. *I have used raw shrimp that have just been peeled and deveined . It only takes about 3-5 minutes for the shrimp to cook in the chowder. I saw no difference in the taste. Either way it was delicious.
Stir in the lemon juice. Garnish with dill and fennel.
*If you are lucky enough to have leftovers the chowder will thicken. I just thinned to the right consistency with skim milk.
Modified from source: https://theteachercooks.com/2011/03/08/shrimp-and-corn-chowder-with-fennel/