Author Topic: In the Kitchen (Read 3301 times)

Dulcamara · « **Reply #15 on:** February 13, 2010, 06:17:26 PM »

Okay, so maybe you'll want to put veggies on it. I don't really care for the veggies, though, so... for me no meats = cheese only.

I've had lots of cheese pizzas, but to me it was certainly one of the less offensive cheese-only pizzas I have had. I think it's a home-made pizza thing. Home made pizza (if seasoned right) just tastes inexplicably better than frozen, and since you can pick your own sauce and seasonings, it should (theoretically) also turn out better than most pizza place pizzas, where you've usually got to deal with some ingredient that isn't to your liking... eg, to spicy, meat isn't good, whatever...

But I think if you don't do the veggie thing, and you HAD to have no meat, home made would be a pretty good way to go about it. I mean, I seriously enjoyed it with just cheese, and as you guys say... that's pretty hard to do! I think the trick is to make it taste as much like a cheese-covered, sauce-dipped garlic bread stick as you possibly can. For that matter, if my mother hadn't been eating it too, I think I'd have just left off the sauce and just made cheese bread!

MaterDominici · « **Reply #16 on:** February 24, 2010, 09:02:53 PM »

Everyone here thought this was very good. Slightly modified version of JoAnn's recipe.

CLAM CHOWDER

1 cup chopped onion
3 cloves garlic
1 tbsp oil
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
1/2 teaspoon ground black pepper
4 (6.5 ounce) cans minced clams, drained with juice reserved
1 (15 ounce) can corn, drained
1 quart half-and-half cream
1/2 teaspoon white sugar
3/4 cup butter, melted
3/4 cup all-purpose flour
Old Bay seasoning to taste

In a large pot, sauté onion and garlic in oil until soft.
Add potatoes, celery, salt, pepper, and juice from clams. Augment with enough water (or bottled clam juice for extra flavor) to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 15 minutes.
Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Stir in clams and corn. Cook and stir until thickened. Add Old Bay to taste.

I used Tony Chachere's for the seasoning since I didn't have Old Bay.

Matthew · « **Reply #17 on:** February 24, 2010, 09:44:29 PM »

The soup was very good because it tasted like cream of potato, with very little "fishy" flavor.

NOTE: When MaterDominici puts up a recipe that calls for "butter", you need to use REAL BUTTER or your results may vary. We don't keep margarine in the house. I know too much about what it is/how they make it -- so I don't eat the stuff (hint: nasty smelling grey goo that has been bleached, deodorized, and artificially colored)

Matthew · « **Reply #18 on:** February 24, 2010, 09:49:21 PM »

MaterDominici · « **Reply #19 on:** February 24, 2010, 10:39:55 PM »

You're really mucking up our recipe thread. A link would have been sufficient.

Quote from: Matthew

The soup was very good because it tasted like cream of potato, with very little "fishy" flavor.

The clam taste is what makes it good. I actually made this with 3 cans of clams, but upped the recipe to 4 since I think the clam flavor was hiding too much.

Alex · « **Reply #20 on:** February 28, 2010, 05:41:37 AM »

Quote from: MaterDominici

You're really mucking up our recipe thread. A link would have been sufficient.