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Posts Tagged ‘carrots’

Today was exactly the kind of day, this hearty soup would be an excellent choice.  Yesterday it was 61 degrees in New York City and this morning it was gray and foggy.  By noon the sun was full out  shining brightly and the temperature zoomed up to the mid-60’s BUT by the time I walked home around 6pm, the temperature was dipping into the 40’s  – And that’s why you’ll want to make this Fish Chowder!

Speedy and Smokey Fish Chowder

Speedy and Smokey Fish Chowder

This is one of those recipes that calls for you to use your own judgement as to how much of each item to use.  We start with just a bit less than a pound of fish and then you’re on your own but don’t worry, I think the familiarity of the ingredients will dictate the amount to use.  It’s a matter of personal preference and taste.

Dice some bacon if you’re a meat eater, or melt some butter if you are not (or both if you are reckless), and sauté some onions, carrots and diced potatoes in the fat and meat until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. Some of the ears of tiny chowder-corn that are in some farmers’ markets would be a fine addition, so too would be a cup of frozen corn.

Do you have any fish stock? No? White wine? Surely you have water. Add enough that the potatoes are almost swimming, then a bay leaf, and reduce the heat to a simmer. Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly.

Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.

I found this recipe in the NY Times Cooking Newsletter

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I made the Skillet Rosemary Chicken dish this weekend and I’m happy to report that it was just as good as I thought it would be.  Thanks again to Rob who found the recipe and made it first.  One bite was all I needed to know that I wanted to try it.  I think this delicious chicken dish is going to become a regular on the company-for-dinner menu. 

But today we’re talking carrots…not those measly thin sticks you munch on when you are dieting and not the over-cooked mushy kind either.  I’m talking crunchy raw carrots paired with chickpeas and a spicy homemade dressing.  The heat source is harissa, a North African chile paste, which you can find in your grocery store’s condiment section.  This dish makes a light lunch (brown bag it) or as a side dish.

Spicy Carrot Salad with Chickpeas and Parsley

INGREDIENTS

3 large carrots – washed, dried and ends trimmed

One 14.5 ounce can of chickpeas, drained

1 cup parsley leaves, loosely packed

DRESSING

1/3 cup extra virgin olive oil

3 TBS harissa

1 TBS white-wine vinegar

1 lemon, zested and juiced

1 tsp ground cumin

Salt and freshly ground pepper

DIRECTIONS

1. Shred the carrots using a box grater (as if you’re making coleslaw).  Transfer the shredded carrots to a large bowl and toss with the chickpeas and parsley leaves.

2. In a small bowl, whisk the olive oil with the harissa to combine.  Slowly add the vinegar and lemon juice.  Stir in the lemon zest and cumin, season with salt and pepper.

3.  Add the salad dressing to the carrot mixture and toss to coat.  Serve at room temperature or chilled (it will keep in the fridge for up to three days in an airtight container).

An original recipe from Pure Wow.com

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English: Irish dinner

Irish dinner (Photo credit: Wikipedia)

Ha, ha, ha, I bet you thought I meant I was going to recycle more, use rags instead of paper towels, refuse to buy strawberries in March because in order to arrive here, they left a HUGE carbon footprint.  Sorry to disappoint my readers and dash their expectations that I might be looking at the world with a more global view to saving the earth for the next generation – oh no that’s not what I meant at all!!

This sunny but cold Sunday, the day before St. Patrick’s Day, I thought I would attempt, yes attempt to make my first Corned Beef and Cabbage dinner.  My husband is not sure why I’m thinking of doing this and now 3 days later, after I’ve bought the corned beef, the cabbage and the potatoes and carrots, I’m thinking the same thing!  If we were in NYC we might go out for our annual Corned Beef and Cabbage dinner as we have for the past umpteen years but we are not in NYC.  Actually we will be back in time to catch some of the world’s best and longest St. Patrick’s Day parade. However Monday holds a sacred place in my heart.  Everyone who knows me, knows that Monday night is Mah Jongg night and since there isn’t a Colleen in the group, no one other than me seemed to think St. Patrick’s Day deserved any special consideration.  Well that settled that.  No Irish supper for Peter and I on Monday!

I did consider taking advantage of the considerable Irish-American population at the Jersey Shore and thought we might dine tonight at Clancy’s Tavern,  The thought of enjoying a meal served and cleaned-up by someone else as well as the camaraderie of fellow diners and congenial drinkers certainly held its allure. BUT then I remembered how crazy Clancy’s can be; noisy, boisterous, and so loud, it’s hard to talk to your dinner partner!  It’s really more bar than restaurant, Irish to its core so I started thinking that probably a good portion of the population might take advantage of an extended St. Patrick’s Day celebration by starting early in the weekend, only to continue right through to Monday night!  AND then I remembered that on Sunday night a couple of my favorite TV shows are on, not to mention one of those rare occasions when I am in total control of the remote.  How could I think of missing The Amazing Race, 60 Minutes and especially The Good Wife.  I could DVR the shows but then I wouldn’t have the time to watch them because they would be on the TV in NJ and I’ll be heading back to NYC.  

So now that I’ve settled that in my mind, I took my crockpot out and am hoping the corned beef will cook to its fall-apart texture this afternoon while I’m out and about.  The packaging said to bring it to a boil and then cook for 2 1/2 to 3 hours and add the vegetable an hour before meat is done. That flies in the face of most of the recipes I’ve read so I’m thinking 4 hours in the crockpot with the potatoes, carrots and onion on the bottom, topped with the corned beef will do the trick. I do hope it gets to bubbling point and then about an hour before I’ll toss in the cabbage.  carrots.  I happened to be on the phone with my cousin, Marian this morning, and she too was attempting a first time Corned Beef and Cabbage dinner.  However, she called her niece who writes a cooking blog and was told to put it in the slow cooker for 8 hours AND she put the cabbage, carrots and potatoes in with the meat right from the get go!  I advised her to at least remove the cabbage otherwise I think she would end up with cellulose and mashed potatoes.  We’ll compare notes later this evening, probably during the commercials!

Uh oh, I just took a good look at the photo I put in this post and see that the little red potatoes should have been left whole; I halved and even quartered some – I guess I will be the one with mashed potatoes!  Oh well, ERIN GO BRAUGH

 

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