Here is the Simply Recipes update for djuwettoo.fish@blogger.com
There are 4 new posts in "Simply Recipes" 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" »
 Turkey Stew with Root Vegetables
Updated, from the recipe archive. First posted in 2005. ~Elise One of my father's favorite dishes to make in the winter is a hearty turkey stew with lots of root vegetables like rutabagas, turnips, and carrots. It's warming, filling, and a big batch will last all week for several meals of leftovers. It's also very easy on the budget, which is probably why we had it so much growing up. You make it with turkey thighs (or legs), which, in addition to being the tastier dark meat, you can usually get for $1.50 per pound or less. Slow cooking the turkey thighs bone-in, you get all of the healthy goodness and flavor from the bone marrow. Cooking them with skin on also coats the turkey with flavor. Turnips and rutabagas, which can be rather strong tasting, hold up beautifully with the also strong-tasting dark turkey meat. Continue reading "Turkey Stew with Root Vegetables" »
Huevos Motuleños
I love it when my Mexican friend Arturo comes to visit, we always cook up something "muy delicioso". This time Arturo introduced us to huevos motuleños. Have you ever heard of huevos motuleños? Think seriously over-the-top huevos rancheros—fried eggs over refried black beans on a fried tortilla, topped with salsa, and served with fried plantains, chorizo pork sausage, and crumbled Mexican queso fresco. They are a specialty of the Yucatan and originated in the town of Motul, a city rich with Mayan and colonial history. They're not an everyday breakfast, more like a Sunday brunch breakfast. So good! Continue reading "Huevos Motuleños" »
Smoked Paprika Roasted Chicken
Updated recipe, from the recipe archive, first posted in 2007. Check out the comments section for some great ideas on other things to cook with smoked paprika! ~Elise I first experienced smoked paprika on a trip to New Zealand several years ago in a sweet potato soup. My host laughed as my eyes lit up with "Wow, what's in this?!" At the time, smoked paprika could only be found in specialty stores or Penzeys. Soon after though, McCormick started selling it and promoting it as a spice, so it's much easier to come by, and we are always looking for an excuse to cook with it. If you've never used it, smoked paprika is to regular paprika what chipotle powder is to red chile powder. I like to think of it as the flavor of my favorite barbecued potato chips. The following recipe we've adapted from one in a free magazine by our local Raley's grocery store. The flavor of this chicken is terrific, well worth seeking out this spice if you don't already have some. Do you use smoked paprika in your cooking? If so, please let us know your favorite uses for it in the comments. Continue reading "Smoked Paprika Roasted Chicken" »
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