Improv Resource Center - Forums
I've been called to create this journal.
Here's a taste to get us started:
LITTLE JULIE'S WICKED GOOD CLAM CHOWDAH
1 small onion, chopped
4 cloves garlic, minced
2 T butter
4 small yukon gold potatoes, diced
1 bay leaf
3 T flour
1 8oz. container frozen fish stock
2 cups water
2 cups whole milk
2 ears sweet corn, cut from cob
1 can chopped clams, reserve the juice
sea salt to taste
2 fronds fennel, minced (including stems)
10 leaves basil, sliced
sprig of rosemary, chopped
2 T parsley, chopped
Sautee onions & garlic in the butter over low flame till just translucent, add potatoes & bay leaf, sautee for 2-3 minutes - do not let these ingredients brown or chowder will be bitter. Sprinkle flour into above & stir around to make a roux; stir in defrosted fish stock, water and reserved clam juice. Bring to boil then allow to simmer until potatoes are tender. Add milk and bring back to simmer, add corn for 1 minute, then clams & allow to heat through. Add fresh herbs and then salt to taste. Serve with wedges of pita toasted with cheddar cheese on top: un-be-fucking-lievable!!! It is wicked good!
I will elaborate further as we progress.
Here's a taste to get us started:
LITTLE JULIE'S WICKED GOOD CLAM CHOWDAH
1 small onion, chopped
4 cloves garlic, minced
2 T butter
4 small yukon gold potatoes, diced
1 bay leaf
3 T flour
1 8oz. container frozen fish stock
2 cups water
2 cups whole milk
2 ears sweet corn, cut from cob
1 can chopped clams, reserve the juice
sea salt to taste
2 fronds fennel, minced (including stems)
10 leaves basil, sliced
sprig of rosemary, chopped
2 T parsley, chopped
Sautee onions & garlic in the butter over low flame till just translucent, add potatoes & bay leaf, sautee for 2-3 minutes - do not let these ingredients brown or chowder will be bitter. Sprinkle flour into above & stir around to make a roux; stir in defrosted fish stock, water and reserved clam juice. Bring to boil then allow to simmer until potatoes are tender. Add milk and bring back to simmer, add corn for 1 minute, then clams & allow to heat through. Add fresh herbs and then salt to taste. Serve with wedges of pita toasted with cheddar cheese on top: un-be-fucking-lievable!!! It is wicked good!
I will elaborate further as we progress.