2009 February 03 - archive

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Max casella

Ξ February 3rd, 2009 | → 0 Comments | ∇ Uncategorized |

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this job is about more than watching tv all day

i am exhausted. i fagged out most of yesterday at out at the sports bar, so i have to fall struggling against odds on past recipes in order to fix up with provision content. i promise, seldom that the months of dealing with thanksgiving, christmas, and under the super spin are things being what they are behind us, i will meet more on specific topics than on holiday themes. but i need one more day to recuperate. after all, the steelers did win. tara and i made this dish on saturday, and it came not on quite spring, monotonous if we did tame the initial procedure down some in order to make it palatable for those who can’t deal with spicy. you can make the chowder either this way, or add chiles or hot peppers to this dish as well. i unmistakeably added tabasco to my own bowl, and that worked to nicely. i hold this recipe is based off a nigella lawson one, via npr, but am far too lazy to look it up at the stage. 6 cups vegetable stock 6 cups frozen corn, thawed 2 cloves garlic 8 greens onions 1/4 cup semolina flour ground pepper, to cultivation tortilla chips queso fresco in a unconfined hackneyed pot, bring the vegetable stock to a simmer, anywhere between 185 degrees f and 200 degrees f. in the meantime, in a food processor, pulse together the corn, garlic, semolina, and untested onions (saving a bit of the callow stalks of the onion for garnishing later on, as per the dead ringer above). if you bear a small processor, break up the ingredients in half, and borrow two scanty batches. whisk in the corn paste into the broth. bring the chowder to a boil, and then move the heat back to low/medium-low, and allow to simmer repayment for at least 10 minutes. when serving, top with tortilla chips, crumbled queso fresco, and chopped green onions. serves 6-8

Wivk