Food Trip

I’m not much of a chef but I humbly present my burst of gastronomical prowess whipped and stirred thru the help of some cookbooks. For your palette’s perusal.

Clam chowder

Ingredients:

8 celery sticks, chopped

700g/11⁄2lb onions, chopped

1.8kg/4lb red potatoes, diced

900g/2lb canned clams with juice

3 teaspoons dried thyme

1 teaspoon dried oregano

2 teaspoons dried basil

225ml/8fl oz fish bouillon

2 teaspoons ground white pepper

225g/8oz butter

250g/9oz plain flour

3 garlic cloves, finely chopped

1.2 litres/2pt milk

How to cook:

•        Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30–45 minutes until the vegetables and potatoes are soft.

•        To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with

•        a wooden spoon for a few minutes until slightly brown.

•        Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes.

•        Serve hot.

Baked mushrooms

Ingredients:

8 large flat mushrooms, wiped with damp kitchen paper

2 tablespoons olive oil

250g/9oz Taleggio or Brie

cheese, thickly sliced

1 bunch of fresh lemon thyme, leaves only

salt and freshly ground black pepper

How to cook:

•        Preheat the oven to 200°C/400°F/Gas mark 6.

•        Trim the stalks from the mushrooms.

•        Put the mushrooms, rounded cap side down, in a medium roasting dish. Season with salt and pepper.

•        Pour the olive oil over the mushrooms. Place the cheese slices on top, and finally sprinkle with the lemon thyme. Bake in the oven for 20–25 minutes until the cheese has melted.

•        Serve hot.

Prawn kebabs

Ingredients:

1 clove garlic

1 small fresh red chilli

1 teaspoon crushed fresh root ginger

1 teaspoon granulated sugar

1 tablespoon olive oil

1 teaspoon sesame oil

1 tablespoon light soy sauce

juice of 1 lime

700g/11⁄2lb raw prawns, peeled and deveined

175g/6oz cherry tomatoes

1⁄2 cucumber, cut into thick slices or chunks

1 bunch of fresh coriander leaves, to garnish

How to cook:

•        Blend or process the garlic, chilli, ginger and sugar into a paste. Add the olive and sesame oils, soy sauce and lime juice. Put the prawns in a shallow glass or ceramic dish. Pour the marinade over the top. Cover and marinate in the refrigerator overnight.

•        Soak bamboo skewers in cold water for at least 30 minutes to prevent them burning. Thread the skewers with the prawns, tomatoes and cucumber. Grill or barbecue for a few minutes until the prawns

•        are pink and cooked through.

•        Arrange on a platter, and garnish with coriander leaves.

•        Serve hot.

Chili Rellano

Ingredients:

3 7-oz. cans whole green chilies, drained

3/4 lb. each of jack and mild cheddar cheeses

12 oz. Evaporated milk

3 T. flour

salt

4 eggs

Tabasco Sauce

10-oz. can green

chili salsa

How to cook:

•        Make batter of flour, eggs, milk and salt. Pour half of  batter in bottom of 9 x 12-inch casserole dish. Layer chillies on batter. Shred cheeses and sprinkle over chilies.

•        Pour rest of batter over cheese.

•        Bake at 325° for 45 minutes. Pour salsa with Tabasco over casserole. Bake 15 minutes longer. Best served hot, but let sit a few minutes before serving so casserole doesn’t run.

Chicken Alfredo

Ingredients:

2 boneless, skinless chicken breasts

2 eggs

1 T. milk

1/2 cup grated parmesan or romano cheese

1 T. parsley

bread crumbs

4 slices mozzarella cheese

Sauce:

3 T. butter

1/2 pt. Heavy cream

1/2 c. milk

1/2 c. grated cheese

1 T. Parsley

How to cook:

•        Beat eggs with milk. Add 1/2 cup grated cheese and parsley. Dip chicken pieces in egg mixture and roll

•        in bread crumbs. Lightly brown in a skillet with a bit of olive oil. Remove to a baking dish.

•        Over medium heat, melt butter. Add cream and milk, stirring constantly. Add cheese and parsley until it is a warm sauce.

•        Pour sauce over chicken breasts. Cover with foil and bake at 350° for 20 to 30 minutes or until chicken is

•        cooked. During the last five minutes, add a slice of mozzarella to each bread piece and allow to melt.

  

Indian Pudding

Ingredients:

4 c. milk

1/3 c. yellow corn meal

1/4 c. water

1/2 t. ginger

1/2 t. cinnamon

1/4 c. sugar

1/2 t. salt

1/2 c. molasses

How to cook:

•        Pour 3 cups milk in saucepan and bring just to a boil.

•        Moisten corn mean in a cup with 1/4 cup water (to prevent lumps). Stir rapidly into hot milk using a wire whisk. Simmer 20 minutes, stirring often.

•        Combine spices and stir into mixture. Stir in molasses.

•        Pour into a buttered 1-1/2 quart casserole. Gently pour the one remaining cup of milk over the top — do not stir. Dot with butter and bake at 325º for 1 1/2 to 2 hours. Serve hot with cream, ice cream, or hard sauce.