Clam Chowder

I've been on a soup kick lately....probably due to the chilly weather.
I always enjoy the fact that here in Philly, we have 4 distinctly different seasons that
we can enjoy, BUT! with that said- the Spring and Fall season always fall short.
Summer is super hot and long, winter in super freezing for a solid 4 or so months but
the Fall and Spring always seem to be only barely a month long... as far as temperature.

What's your favorite season?
I'm usually a person who has no favorites (yeah, I'm one of those)
but I think I do enjoy Fall- at least the beginning of it- that time of year when
you first put socks on again from not wearing them since May due to wearing
flip flops and sandals all summer. The air is crisp and slightly brisk but not yet freezing
cold and it's the start of the leaves changing colors... an amazing part of nature that God has given us.

So, this time I made some clam chowder. New England style.
Did you know there are many different styles of clam chowder?
Yeah, you probably know about the Manhattan (red) and New England style...
but there is also the Rhode Island chowder, the New Jersey chowder,
the Delaware chowder, the Hatteras chowder and the Minorcan chowder.

Let me simply break it down...
New England - milk or cream based with potatoes, onion and clams,
             commonly eaten with oyster crackers.

Manhattan - clear broth with tomatoes to give flavor/color...
             started after 1930s and often eaten with clam cakes.

Rhode Island chowder - clear broth called "South County Style" referring to the southern beach/fishing
            area it originated in. RI chowder has potatoes, onions and bacon.

New Jersey clam chowder - bacon, onion, clams, potatoes, celery powder and Old Bay,
           light cream, asparagus and tomatoes cut and garnished on top.

Delaware chowder - consists of salted pork that is pre-fried, potatoes, onions, butter and
         quahogs (hard shelled clams) most similar to the New England clam chowder

Hatteras chowder -  This chowder is served throughout the
         OBX (North Carolina's Outer Banks region.
         clear broth, bacon, potatoes, onions, and flour as a thickening agent...often seasoned heavily
         with black pepper as a seasoning garnish, often having chopped scallions on top as well

Minorcan clam chowder - a spicy version using the clearer tomato broth with "secret ingredient"
         not so much secret anymore... a Spanish hot peer called datil (similar to habanero)

I started yes, with the good ole American bacon. About 4 strips and chopped them up.

I also diced up 1 large potato. I took the end (slightly rounded) pieces and cut them

into even smaller pieces so that it would help thicken my soup as the potato cooked down.

(pieces to the right--- in the picture below) 

I also diced one onion as well. I first fried the bacon pieces...

once they became crispy, I added the onions into the bacon and bacon fat mixture in the pot.

I added the potatoes once the onions were a translucent color... cooked all the way!
Yes, I took the easy way and used clams from a can rather than going to the seafood section
and buying them fresh which would definitely have a stronger and better taste.

Once the potatoes cooked through and became soft, I then added a a cup of heavy cream
and about a 1/4 cup of milk. I let everything come to a boil and then chopped some parsley
for a garnish and enjoyed the hearty soup with a side of crackers!

• Ingredients: 
• 1 large can of clams or a bag or fresh clams (fresh recommended)
• 1 large potato (Idaho works well)
• 1 onion diced
• 1 cup cream (I used heavy)
• 1/4 cup of milk
• 4-5 strips of bacon cut into small pieces
• parsley for garnish
• crackers to enjoy with or a good crusty bread!

Zestfully, Let's Cultivate Food

Hot and Sour soup --- take-IN

I wanted to have some hot and sour soup the other night but didn't really want to

order just soup from a restaurant and didn't want to order a whole meal either---

so I figured I would try to make it at home and this is how it went.

I started with cutting the tofu into long strips and had them laying to the side 

to be thrown into the soup towards the end. 

I started with the sesame oil and grating the garlic, ginger and lemongrass into the pot.

Next, were the mushrooms cut julienne (strips).

I added chicken broth and let everything have a good ole time in the hot sauna.

After about 10-15 minutes when everything was nice and bubbly... I took 1 egg, carefully rinsed it

and took a chopstick, poked a hole into the side of the egg. 

Then, I shook the sucker--- I mean egg so that the egg would come out little by little as I shook it.

You'll have to give it strong little shakes but it's worth the tip and trick in getting it-

to come out in little stream like pieces!

Once, you are done with the egg, you can add your already cut strips of tofu. Now would

be the time to add your scallion as well...towards the end because it doesn't really 

need to cook too much. I would save a few little pieces of scallion so you can use it as a garnish!

See how the egg is in little itty, bitty pieces?

Here is Hot and Soup soup take-IN rather than take-out. 

If you don't like too much scallion, you can use a smaller amount to garnish!

If you have little Chinese spoons.... now would be a perfect time to use them.

I hope you enjoy making and slurping your take-in hot and sour soup!
If you take a taste and your soup broth isn't as hot and sour... literally...
add more hot pepper paste or simply siracha sauce as another option to bring the "hot" out
and a splash or 2 more of vinegar for the soup aspect.

Ingredients:

1/2 a pack of tofu (the firmer the better for this soup)

a handful of shiitake mushrooms (about 1/4 cup)

an inch of grated ginger (about 2 TBSP)

2 garlic cloves grated

1 teaspoon of sesame oil

1 inch of grated lemon grass or 1.5 teaspoon of lemongrass paste

equal parts of soy sauce and rice vinegar (I filled 3 ladles full) 

(I would start with 1/8 cup if you are keen on exact measurements)

1 TBSP of red pepper paste

1 egg shaken

2 TBSP of cornstarch mixture (for thickening)

2-3 scallions (whole-green and white parts)

1 cup of veggie or chicken broth. (water as a substitute is ok also)

Zestfully, Let's Cultivate Food

Philadelphia Chutney Company

When I hear chutney.....
I think of mango chutney that I can put on a samosa... basically an Indian dumpling.

I had the pleasure of eating at the Philadelphia Chutney Company the other night.

Chutney is located on 1628 Sansom Street in Philadelphia.
Many places outside of the US (unfortunately) have Indian fast food,  a concept we
might not be too familiar with. The Philadelphia Chutney Company says ".... in the states, our
take-out options are restricted to only Mexican, Chinese, pizza or burger joints.
The Philadelphia Chutney Company is looking to change that and bring Philly up to speed."

and this is what they do! Their food is southern Indian fusion and crazy good partly due to
using food that is organically sourced and having a menu that is health-conscious.

I ordered a "Dosa with a modern twist". I ordered the chicken with option #7 which had
avocados, diced tomatoes, arugula and shredded cheese.

A Dosa is bascially an extra large, thin crepe like wrap where all the delicious flavors are in the middle

like a modern burrito... sort of but better!  You're given different sauces to enjoy with your food as well.

The picture below is of 2 Kati rolls.....Chicken Tikka.  You could call them an Indian burrito I guess.

The bottom roll like wrap is the extra large crepe type wrap... I'm not kidding when I say it is extra-large.
They also have some cool drinks you can choose from as well. Ginger ale is always a favorite!

If you are in the city of Philadelphia, Philadelphia Chutney Company is definitely worth stopping by 

and grabbing some food from.... you will not be disappointed!  It's really delicious Indian Fusion. 

You can check out their menu or for more info at   www.philadelphiachutneyco.com

Have you ever heard of or had the opportunity to stop by Philadelphia Chutney Company...?

Or better yet, have you ever had Indian food and if so, feel free to leave me a comment 

about your favorite Indian dish!

Zestfully, Let's Cultivate Food

Lobster Bisque @ Home

As I was at Philly's good ole Chickie's and Pete's the other night-
among the goodies ordered...
I ordered the Lobster Roll and after consuming too many crab fries
and shrimp, I brought half the lobster roll home.

So what did I do....?
I decided to make simple Lobster Bisque. I diced up 1 red bell pepper,
4 stalks of celery and 1 small zucchini. I sauteed them until they were super soft.
Once they were super soft, I added a sprinkle of salt,
about a 1/4 cup of chicken stock and about 3 TBSP of Frank's Hot Sauce
and lastly a small can of tomato sauce.

I took a hand-held blender and blended the veggies right in the pot.
I then microwaved the left-over lobster for about 40 seconds and topped the soup.

Ingredients:

1 red bell pepper, 
4 stalks of celery,
1 small zucchini.
sprinkle of salt, 
1/4 cup of chicken stock, 
3 TBSP of Frank's Hot Sauce
small can of tomato sauce (6 or 8oz)

Zestfully, Let's Cultivate Food

Caramel Apple..........Bites

Take a granny smith apple.... it's best to use an apple that is on
the tart side because the caramel is going to be super sweet.
You can use a spoon or a small knife and slice them but
it's also quite easy to use a melon baller to get as many
small bite-size pieces as you can.

Melt some caramel (Worther's Original) about 30 candies in
a small pan on LOW HEAT. Remember to put it on LOW!
Don't add any water, butter or anything else!

Dip the apple pieces (with tooth picks on them-
you can use as a holder) in the melted caramel and
twist and turn to make a nest-looking shell.
Place it on wax or parchment paper and the
room temperature will "set" it very quickly!

These are basically candy apples in skewer style bite-size pieces!
Enjoy them during the Autumn-apple season. Slight tart from
Granny Smith apples with sweet caramel equals ===== SWEET!


Zestfully, Let's Cultivate Food

How many animal crackers are there?

Do you know how many animal crackers there have been over the years?

Since 1902.... there have been 37 different types of animals in animal crackers.
You might think they are random shapes or the same 4-5 shapes... but nope,
they have been made with careful consideration.

Here is a picture of the common ones "trending" now.
Yes, I said trending animal crackers. That's what food nerds say.

Pickled Cold Mac Salad

I learned an interesting way to make chilled macaroni salad last weekend
and of course I made it a few days later.

It came out pretty tasty. Often foods that are simple are good just for their
flavors.  I usually associated chilled macaroni or any pasta salad to be on
the sweet side but this one has a little sweet but more of a salty tang to it as well.

I took some Ditalini ...

Boiled it, rinsed it, chilled it..........

and added 2 cut up hard boiled eggs, a TBSP of dijon mustard,
3 pickle wedges diced up small and mayo to mix it all up.
I then added the pasta/ Ditalini and added a little more mayo
to blend everything together.

It's best served after being chilled in the refrigerator. It was kind of like lasagna in the
way that it tasted even better the next day after all the flavors settled together.

The tangy and saltiness of the pickles give it that great deli-style taste while being
home-made which is even better!  This mac salad is good enough to eat even if/when you're not on a picnic! with a sandwich, without a sandwich... anyway you want... even by itself was good!

What's your favorite chilled salad? Potato? Egg Salad? Tuna Salad?

Zestfully, Let's Cultivate Food