Here in New England fish chowder is a a staple in most homes. Tonight my husband treated us to Rachael Ray's fantastic Fish and Corn Chowder. He's made this before but the fresh ingredients from our CSA and local farm made it the best ever. He made two batches thick and thin and we will send a little to some of the neighbors. Since it is dairy based it doesn't usually freeze well but I'm going to try a serving for lunch at work.
From our CSA we were able to use our potatoes and onions. From our home garden we used thyme and garlic. Since it's corn season we bought some from Marini Farm. They grow some of the sweetest corn north of Boston. Almost forgot to mention the most important part, the fish was extremely fresh purchased at Ipswich Shellfish the same day.
This recipe takes some prep but is very easy to put together. Looking forward to lunch tomorrow too!
Friday, August 29, 2014
Tuesday, August 26, 2014
Used up my eggplant!
I saw this recipe for Backed Eggplant Rolls on a friends Facebook page and realized I actually had everything I needed in the kitchen. Looked and sounded yummy. Turned out to be a little more labor intensive than I thought it would, However, for once I made something that actually turned out just like the picture.
The Picture from the Recipe Not My Creation:)
The flavor was nice but you really have to like eggplant to enjoy more than two rolls at a time. I had a little of the stuffing left over so I used my asian eggplant layering it in a casserole dish. I also froze several small batches of 3-5 rolls. I'll have to let you know if it freezes well. Tasted a little better on day 2.
This appears to be almost gluten free accept for the two tablespoons of breadcrumbs which I think are probably to help hold the filling together. If you are looking for really good gluten free breadcrumbs I recommend Aleia's Gluten Free breadcrumbs excellent taste and texture. Noticed Aleia's products are available on Amazon.
Not a bad eggplant recipe but my favorite eggplant recipe is still Brighten Beach Eggplant. I'll pull that recipe together for you next post.
Sunday, August 24, 2014
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