Knock Twice Food

Another Summer Soup

Last month’s soup of choice was an original creation, chickpea and tomato soup. Today, Rachael and I made a recipe that we first tried our last summer. It’s a corn chowder and its incredible.

The recipe belongs to Mark Bittman, and though we only follow it loosely — no milk — its has quick become one the most flavorful, versatile and easy to make soups in our repertoire.

In regards to technique, the revelation for me from this recipe is boiling the stripped corn cobs in water… its such a simple, obvious and wonderful inclusion. What more, it imparts such rich corn flavoring to the water that aside from salt and pepper very little additional seasoning (today, cayenne) is required for a great base broth.

However you approach it, Bittman’s chowder is an excellent and afordable addition to your summer eats.

Recommended beer pairing: Schneider & Brooklyner Hopfen-Weisse (2008).

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» Boiled eggs, poached eggs, fried eggs, scrambled eggs...

Boiled eggs, poached eggs, fried eggs, scrambled eggs...

Thanks PBS! Thanks Julia. Thanks Rachael.

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I’ve never had this, so I can’t say whether or not its good. That said, its the closet thing I have to a ‘family-recipe.’ My mother found this and passed it along while she was going through her dead uncle Joe’s stuff. She says it belonged to Joe’s sister and my grandmother, Frances.

After the wedding maybe I’ll give this recipe a whirl. Afterall, bacon and potatoes — what’s not to love?

Flickr.

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» Corn & Tomato Scramble

Gourmet rocks my world again with another awesome recipe, this time for the corn & tomato scramble. I know it doesn’t sound like much, but simply put, this best base recipe for a summer salad that I’ve come across. Ever.

Both simple and versatile I can see myself spinning this off into a number of permutations that include things like: hot peppers, peaches, rice, soup and more.

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scanwiches:

Homemade: Dagwood, Pastrami, Roast Beef, Peppered Turkey, Honey Ham, Bologna, Cotto Salami, Provolone, American Cheese, Cheese Whiz, Swis, Pepper Jack, Muenster, Cheddar, Alfalfa Sprouts, Tarragon, Pickles, Red Cabbage, Horseradish with Beets, Mayo, Mustard, Sun Dried Tomatoes, Fresh Tomatoes, Lettuce, Baby Lettuce, Shredded Carrots, Purple Onion, Bacon Bits, on an Onion Roll, White Bread, Dark German Wheat Bread, and Potato Bread.

Excepting the Cheese Whiz, I’m strangely allured to the decadence of this sandwich.

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Chickpea Tomato Soup

3/4 c chickpeas, hydrated
28oz can of diced tomato
3 generous handfuls of spinach, rolled and sliced thin
1 liter box of broth
ground corriander seeds
salt & pepper
basil leaves
olive oil

In a large pot add broth, chickpea liquid and tomato juice; bring to a boil. Add corriander, salt, pepper and olive oil to taste. When boiling add chickpeas and tomatos. Simmer. Wait for the broth to reduce, only slightly. After 20 or so minutes — or whenever you’re hungry — turn off heat and add spinach.

Serve in bowls, garnish with generous amounts of basil.

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There is a story behind this image, but I’m more concerned with the representation itself. Everyone should be as happy as the cook as Mr. Angelo clearly is.

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» Blueberry Pancakes, no eggs

Arggh. Haven’t had a chance to swing by the famer’s market in weeks. The result, no eggs. Normally this wouldn’t be a problem, but I wanted to make pancakes.

Thanks to the Internet, I’m giving this recipe a shot.

I’ll let you know how they turn out in the comments.

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» Definately going to try this... soon.

2 cups cold soy milk (must contain more than 12% soy)
1 teaspoon nigari water

In a medium bowl or measuring cup, stir together the soy milk with the nigari water. Pour the liquid into 5 ramekins; each should hold about 3 ounce.
Place the ramekins in a stove-top steamer, cover and steam just until the tofu is set on top, 5 to 10 minutes, depending on the heat, type of nigari and soy concentration in the milk. (It will jiggle when tapped, like crème brûlée.) Remove from heat, cool until just warm and serve. Or cool to room temperature and chill; serve within two days.

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Soft-shelled Crab-wich

Soft-shelled crab sandwhich

Last night I made soft-shelled crab sandwiches. The living* soft-shelled crabs were purchased from the Dupont farmer’s market, dredged in flour and cornmeal and pan fried. I baked the rolls the day before. The salad was dressed in a mayonnaise sriracha dressing. The corn steamed. Simple and delicious.

*This was the first time that I ever had to kill something that I was going to cook with and eat. It was a little difficult at first, but once the crustacean was dispatched I was glad for the experience.

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