Thursday, December 23, 2010

North African "ristotto"...again

I told you dear reader that I'd do it again and I did. Recipe was exactly the same, except for Almonds instead of sunflower seeds. Biggest difference was that I used a lower temperature to cook the whole thing. Awesome creamy goodness of couscous.

The Original

Saturday, December 11, 2010

Chipotle and Sweet Potato Shrimp Chowder

Let me start by saying that this isn't my recipe. I got the idea from my favorite food page, The Food In My Beard.

I did however make several changes,the most notable is that I used Shrimp instead of fish.

Dan from Food in my Beard does a much better job of detailing the job than I ever could. Instead of going into the details, I'm just going to show the two recipes and hightlight the differences.

The Original (From Food In My Beard)
1/2 lb bacon, chopped into 1 inch segments
5 large sweet potatoes, diced into half inch squares
1 celery heart, diced
2 small onions, diced
2 cuban peppers, diced
6 chipotles from a can, seeded and diced
2 cartons of vegetable stock
1 pint cream
1 and 1/2 lbs fresh white fish like halibut, haddock, or cod, diced into one inch squares

1/4 lb bacon, chopped into 1 inch segments
1/4 lb of Pancetta

5 large sweet potatoes, diced into half inch squares
4 celery stalks, diced
2 medium onions, diced
8 cubanelles, diced
1 can of Chipotles in Adobo sauce

2 cartons of vegetable stock
1.5 pints whole milk
1 and 1/2 lbs Shrimp

My changes are in bold. This soup was really good, but I should have put more shrimp in and used less stock to make it thicker. The entire can of peppers might be too much for some people, perhaps I should have seeded them too?

All in all, the soup was fantastice. Sweet and spicy (and not in the Chinese food way)