Almost a year ago, I moved away from Berkeley, CA where one of my favorite comfort foods year-round was corn chowder from a restaurant called Smart Alec's (their motto: healthy food fast!). I've tried to reproduce it once or twice but it never comes out thick enough and the flavor is always too bland. I've lost the recipes I tried last summer and
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You can do the same thing when your garden is overrun with fresh tomatoes - freeze them in a plastic bag, and when you're ready to use them for cooking, drop them one by one still frozen in boiling water for a few minutes. Fish them out, slip the skins off, and they're ready for cooking.
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Tuna Cheddar Chowder1 1/2 cups water (SEE NOTE BELOW ( ... )
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