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Manhattan Clam Chowder

According to food historian and blogger Janet Clarkson, the very first printed recipe for chowder appeared in the Boston Evening Post in 1751. Written as a poem, it described a stew with onions, pork, fish, herbs, and biscuits (hard tack, I think). Over the years "chowdah" evolved into a dairy-based stew in New England, and during the late 1800s the first tomato-based chowders showed up on the menu at Delmonico's in New York, perhaps influenced by Portuguese immigrants who often put clams together with pork and tomato sauce.

Continue reading "Manhattan Clam Chowder

<gussied-up tabbouleh

When I first became vegetarian, Tabbouleh was one of the few dishes in my culinary repertoire. Think about it: Tabbouleh is a classic for a reason—it’s simple to make, and damn tasty – showcasin zippy fresh herbs against sweet and chewy bulgur. It's also frugal and healthy. What more could you ask for?

I recently revisited and updated this Middle Eastern staple salad. I added lemon zest to brighten the flavors and further enhance the dish’s inherent sunniness. And instead of soaking the bulgur in water, I soak it in veggie broth for an added layer of flavor.


GUSSIED-UP TABBOULEH

• 1 cup dry bulgur
• 1½ cup vegetable broth
• Small punch of Italian parsley, chopped (About 1 cup)
• Small bunch of mint, chopped (About 1 cup)
• 3 cloves of garlic, minced
• 2-3 tomatoes, chopped
• 1 small onion or 1 small bunch of scallions, finely chopped
• 1/3 cup grated carrot or carrot pulp leftover from juicing (optional)
• Juice of 1 small organic lemon
• Zest of one small organic lemon
• 4 T extra-virgin olive oil
• Salt and pepper, to taste
• Optional additions: finely chopped black olives, capers, raisins, toasted pine nuts or sunflower seeds

Serves 8

In a medium bowl, soak the bulgur in the broth for 30 minutes. Mix the remaining ingredients in a large bowl. Stir the plumped bulgur into the ingredients in the large bowl. Chill or serve at room temperature

Fast Chicken Vegetable Soup

Metric          Ingredient            Imperial

In a saucepan; combine broth, corn, celery, carrot and onion.  Bring to boil.  Reduce heat, cover and simmer for 25 to 30 minutes or until vegetables are tender.  Stir in chicken, tomatoes, salt and pepper.  Heat through.

Serves 2

• post-all girlz' weekend takeout
  
  Banana Leaf takeout: never disappoints.
• I spent this weekend at the Ritz-Carlton in Georgetown, Washington DC, chilling with some of my BFFs. Every year, we get together in a different locale for our much anticipated All Girlz' Weekend. We catch up, laugh until we feel facial muscles we never knew existed, and drink [too many] cosmos.