A classic, thin New England clam chowder, made of clams, milk, potatoes, onions, celery, and bacon. Yum! (If you don't eat pork, you can leave it out or use turkey bacon.)
Friday, March 25, 2011
New England Clam Chowder
A classic, thin New England clam chowder, made of clams, milk, potatoes, onions, celery, and bacon. Yum! (If you don't eat pork, you can leave it out or use turkey bacon.)
Sunday, March 20, 2011
Masala Chai
Mmmmm........warm, spicy, milky, sweet, fragrant tea. Why buy it from a cafe or pre-packaged when you can make it fresh?
There are variations to the spices in different regions of India (as well, I'm sure, from one household to another), but I like to use fresh ginger, cinnamon, peppercorns, whole cloves, a dash of nutmeg, and whole cardamom, all which can be found in a well-stocked kitchen.
After the spices boil together, add some perfumed tea, milk, and sugar and let them simmer.
Using a strainer to catch the whole spices and tea leaves, pour into a cup and enjoy!
Wednesday, March 2, 2011
Vegetable Pizzette
A few days ago, I asked some friends what dishes they would like to see on this blog. One answered (specifically on Saturday at 7:36pm), "Something with peppers and onions."
And so begins the peppers and onions series.
The first thing that came to mind is what I'm calling a pizzette, a sauceless, cheeseless pizza. I bought gluten-free pizza crusts, one by Against the Grain and a pair by Whole Foods, both my first foray into pre-baked, gluten-free pizza crusts.
The crust only needed about 10 minutes of baking, which wasn't going to be enough to cook the vegetables through, so I sauteed the peppers, onions, and mushrooms in some olive oil until they were half cooked. I then dressed them with some sea salt, garlic, and lemon juice, and topped the crusts with the semi-cooked vegetables and fresh, diced tomatoes. After they baked, I sprinkled fresh oregano leaves on top.
This is the Against the Grain crust. It's fairly light and crispy, and has some cheese in the dough. It tastes like a cross between a croissant and a cheesey breadstick.
These are the Whole Foods crusts. They taste surprisingly like traditional pizza crusts! And they are denser and chewier than the other one. I'll definitely use both brands again
And so begins the peppers and onions series.
The first thing that came to mind is what I'm calling a pizzette, a sauceless, cheeseless pizza. I bought gluten-free pizza crusts, one by Against the Grain and a pair by Whole Foods, both my first foray into pre-baked, gluten-free pizza crusts.
The crust only needed about 10 minutes of baking, which wasn't going to be enough to cook the vegetables through, so I sauteed the peppers, onions, and mushrooms in some olive oil until they were half cooked. I then dressed them with some sea salt, garlic, and lemon juice, and topped the crusts with the semi-cooked vegetables and fresh, diced tomatoes. After they baked, I sprinkled fresh oregano leaves on top.
This is the Against the Grain crust. It's fairly light and crispy, and has some cheese in the dough. It tastes like a cross between a croissant and a cheesey breadstick.
These are the Whole Foods crusts. They taste surprisingly like traditional pizza crusts! And they are denser and chewier than the other one. I'll definitely use both brands again
If I had worked with a raw dough, the vegetables would have baked into the crust. But in this case, they sort of slid off! But that's fine. :)
Though both of these crusts have dairy, I'm going to tag this dish as "dairy-free" and "vegan," because it could easily be made that way with a vegan crust.
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