This easy butter chicken recipe really hits the spot with heavy cream, tomato, and the magical spice blend that is garam masala.Though I used fresh tomatoes here cause they were in season, next time I’ll replace them with some canned tomato sauce and a few tablespoons of tomato puree for a more velvety texture.For the chicken don’t make the same mistake I did—do your best to remove the yogurt marinade & pat chicken pieces dry with paper towels before browning. It’s worth it. Garam Masala Butter Chicken marinade:several tbs plain yogurtsalt2 tbs garam masala2 tbs minced ginger & garlic4 skinless chicken breastsolive oil sauce:4 tbs butter2 large tomatoes or can of tomato saucea few tbs tomato puree (not pictured)1 tbs ground garam masalaa few cloves garliclarge chunk ginger (preferably young ginger)1/2 medium onionchunk of fresh chile (optional)1/2-3/4 cup heavy cream basmati ricecardamom pods (optional)Cut chicken breasts into chunks. Pat with paper towels dry if they’re wet. Coat chicken in marinade. Cover and refrigerate for at least 2 hours of overnight. (You can cheat and reduce your sit time but it’s soo tasty when it’s had time to really marinate.) When it’s time to took, scrape excess marinade off chicken & pat dry with paper towels. Brown in a big pan on medium-high heat with some olive oil & butter. When chicken is done remove from skillet & set aside. Add most of the butter to the pan & turn heat to medium-low. Put some basmati rice on to cook. Lightly crush some cardamom pods and add to rice as it boils for some added flavor. In a blender, pulse onion, garlic, ginger, and tomato together to make a chunky sauce. Add to hot buttery pan. Bring sauce to a simmer, stirring often, til it’s slightly reduced a bit (about 10 minutes). Throw in a chile chunk to add heat. Stir in garam masala and browned chicken. Gently simmer sauce for another several minutes, stirring every so often. Add heavy cream. Stir well on low heat for another minute or two. Remove from heat. Remove chunk of chile. Serve over rice.
Zoom Info
This easy butter chicken recipe really hits the spot with heavy cream, tomato, and the magical spice blend that is garam masala.Though I used fresh tomatoes here cause they were in season, next time I’ll replace them with some canned tomato sauce and a few tablespoons of tomato puree for a more velvety texture.For the chicken don’t make the same mistake I did—do your best to remove the yogurt marinade & pat chicken pieces dry with paper towels before browning. It’s worth it. Garam Masala Butter Chicken marinade:several tbs plain yogurtsalt2 tbs garam masala2 tbs minced ginger & garlic4 skinless chicken breastsolive oil sauce:4 tbs butter2 large tomatoes or can of tomato saucea few tbs tomato puree (not pictured)1 tbs ground garam masalaa few cloves garliclarge chunk ginger (preferably young ginger)1/2 medium onionchunk of fresh chile (optional)1/2-3/4 cup heavy cream basmati ricecardamom pods (optional)Cut chicken breasts into chunks. Pat with paper towels dry if they’re wet. Coat chicken in marinade. Cover and refrigerate for at least 2 hours of overnight. (You can cheat and reduce your sit time but it’s soo tasty when it’s had time to really marinate.) When it’s time to took, scrape excess marinade off chicken & pat dry with paper towels. Brown in a big pan on medium-high heat with some olive oil & butter. When chicken is done remove from skillet & set aside. Add most of the butter to the pan & turn heat to medium-low. Put some basmati rice on to cook. Lightly crush some cardamom pods and add to rice as it boils for some added flavor. In a blender, pulse onion, garlic, ginger, and tomato together to make a chunky sauce. Add to hot buttery pan. Bring sauce to a simmer, stirring often, til it’s slightly reduced a bit (about 10 minutes). Throw in a chile chunk to add heat. Stir in garam masala and browned chicken. Gently simmer sauce for another several minutes, stirring every so often. Add heavy cream. Stir well on low heat for another minute or two. Remove from heat. Remove chunk of chile. Serve over rice.
Zoom Info
This easy butter chicken recipe really hits the spot with heavy cream, tomato, and the magical spice blend that is garam masala.Though I used fresh tomatoes here cause they were in season, next time I’ll replace them with some canned tomato sauce and a few tablespoons of tomato puree for a more velvety texture.For the chicken don’t make the same mistake I did—do your best to remove the yogurt marinade & pat chicken pieces dry with paper towels before browning. It’s worth it. Garam Masala Butter Chicken marinade:several tbs plain yogurtsalt2 tbs garam masala2 tbs minced ginger & garlic4 skinless chicken breastsolive oil sauce:4 tbs butter2 large tomatoes or can of tomato saucea few tbs tomato puree (not pictured)1 tbs ground garam masalaa few cloves garliclarge chunk ginger (preferably young ginger)1/2 medium onionchunk of fresh chile (optional)1/2-3/4 cup heavy cream basmati ricecardamom pods (optional)Cut chicken breasts into chunks. Pat with paper towels dry if they’re wet. Coat chicken in marinade. Cover and refrigerate for at least 2 hours of overnight. (You can cheat and reduce your sit time but it’s soo tasty when it’s had time to really marinate.) When it’s time to took, scrape excess marinade off chicken & pat dry with paper towels. Brown in a big pan on medium-high heat with some olive oil & butter. When chicken is done remove from skillet & set aside. Add most of the butter to the pan & turn heat to medium-low. Put some basmati rice on to cook. Lightly crush some cardamom pods and add to rice as it boils for some added flavor. In a blender, pulse onion, garlic, ginger, and tomato together to make a chunky sauce. Add to hot buttery pan. Bring sauce to a simmer, stirring often, til it’s slightly reduced a bit (about 10 minutes). Throw in a chile chunk to add heat. Stir in garam masala and browned chicken. Gently simmer sauce for another several minutes, stirring every so often. Add heavy cream. Stir well on low heat for another minute or two. Remove from heat. Remove chunk of chile. Serve over rice.
Zoom Info
This easy butter chicken recipe really hits the spot with heavy cream, tomato, and the magical spice blend that is garam masala.Though I used fresh tomatoes here cause they were in season, next time I’ll replace them with some canned tomato sauce and a few tablespoons of tomato puree for a more velvety texture.For the chicken don’t make the same mistake I did—do your best to remove the yogurt marinade & pat chicken pieces dry with paper towels before browning. It’s worth it. Garam Masala Butter Chicken marinade:several tbs plain yogurtsalt2 tbs garam masala2 tbs minced ginger & garlic4 skinless chicken breastsolive oil sauce:4 tbs butter2 large tomatoes or can of tomato saucea few tbs tomato puree (not pictured)1 tbs ground garam masalaa few cloves garliclarge chunk ginger (preferably young ginger)1/2 medium onionchunk of fresh chile (optional)1/2-3/4 cup heavy cream basmati ricecardamom pods (optional)Cut chicken breasts into chunks. Pat with paper towels dry if they’re wet. Coat chicken in marinade. Cover and refrigerate for at least 2 hours of overnight. (You can cheat and reduce your sit time but it’s soo tasty when it’s had time to really marinate.) When it’s time to took, scrape excess marinade off chicken & pat dry with paper towels. Brown in a big pan on medium-high heat with some olive oil & butter. When chicken is done remove from skillet & set aside. Add most of the butter to the pan & turn heat to medium-low. Put some basmati rice on to cook. Lightly crush some cardamom pods and add to rice as it boils for some added flavor. In a blender, pulse onion, garlic, ginger, and tomato together to make a chunky sauce. Add to hot buttery pan. Bring sauce to a simmer, stirring often, til it’s slightly reduced a bit (about 10 minutes). Throw in a chile chunk to add heat. Stir in garam masala and browned chicken. Gently simmer sauce for another several minutes, stirring every so often. Add heavy cream. Stir well on low heat for another minute or two. Remove from heat. Remove chunk of chile. Serve over rice.
Zoom Info
This easy butter chicken recipe really hits the spot with heavy cream, tomato, and the magical spice blend that is garam masala.Though I used fresh tomatoes here cause they were in season, next time I’ll replace them with some canned tomato sauce and a few tablespoons of tomato puree for a more velvety texture.For the chicken don’t make the same mistake I did—do your best to remove the yogurt marinade & pat chicken pieces dry with paper towels before browning. It’s worth it. Garam Masala Butter Chicken marinade:several tbs plain yogurtsalt2 tbs garam masala2 tbs minced ginger & garlic4 skinless chicken breastsolive oil sauce:4 tbs butter2 large tomatoes or can of tomato saucea few tbs tomato puree (not pictured)1 tbs ground garam masalaa few cloves garliclarge chunk ginger (preferably young ginger)1/2 medium onionchunk of fresh chile (optional)1/2-3/4 cup heavy cream basmati ricecardamom pods (optional)Cut chicken breasts into chunks. Pat with paper towels dry if they’re wet. Coat chicken in marinade. Cover and refrigerate for at least 2 hours of overnight. (You can cheat and reduce your sit time but it’s soo tasty when it’s had time to really marinate.) When it’s time to took, scrape excess marinade off chicken & pat dry with paper towels. Brown in a big pan on medium-high heat with some olive oil & butter. When chicken is done remove from skillet & set aside. Add most of the butter to the pan & turn heat to medium-low. Put some basmati rice on to cook. Lightly crush some cardamom pods and add to rice as it boils for some added flavor. In a blender, pulse onion, garlic, ginger, and tomato together to make a chunky sauce. Add to hot buttery pan. Bring sauce to a simmer, stirring often, til it’s slightly reduced a bit (about 10 minutes). Throw in a chile chunk to add heat. Stir in garam masala and browned chicken. Gently simmer sauce for another several minutes, stirring every so often. Add heavy cream. Stir well on low heat for another minute or two. Remove from heat. Remove chunk of chile. Serve over rice.
Zoom Info
This easy butter chicken recipe really hits the spot with heavy cream, tomato, and the magical spice blend that is garam masala.Though I used fresh tomatoes here cause they were in season, next time I’ll replace them with some canned tomato sauce and a few tablespoons of tomato puree for a more velvety texture.For the chicken don’t make the same mistake I did—do your best to remove the yogurt marinade & pat chicken pieces dry with paper towels before browning. It’s worth it. Garam Masala Butter Chicken marinade:several tbs plain yogurtsalt2 tbs garam masala2 tbs minced ginger & garlic4 skinless chicken breastsolive oil sauce:4 tbs butter2 large tomatoes or can of tomato saucea few tbs tomato puree (not pictured)1 tbs ground garam masalaa few cloves garliclarge chunk ginger (preferably young ginger)1/2 medium onionchunk of fresh chile (optional)1/2-3/4 cup heavy cream basmati ricecardamom pods (optional)Cut chicken breasts into chunks. Pat with paper towels dry if they’re wet. Coat chicken in marinade. Cover and refrigerate for at least 2 hours of overnight. (You can cheat and reduce your sit time but it’s soo tasty when it’s had time to really marinate.) When it’s time to took, scrape excess marinade off chicken & pat dry with paper towels. Brown in a big pan on medium-high heat with some olive oil & butter. When chicken is done remove from skillet & set aside. Add most of the butter to the pan & turn heat to medium-low. Put some basmati rice on to cook. Lightly crush some cardamom pods and add to rice as it boils for some added flavor. In a blender, pulse onion, garlic, ginger, and tomato together to make a chunky sauce. Add to hot buttery pan. Bring sauce to a simmer, stirring often, til it’s slightly reduced a bit (about 10 minutes). Throw in a chile chunk to add heat. Stir in garam masala and browned chicken. Gently simmer sauce for another several minutes, stirring every so often. Add heavy cream. Stir well on low heat for another minute or two. Remove from heat. Remove chunk of chile. Serve over rice.
Zoom Info
This easy butter chicken recipe really hits the spot with heavy cream, tomato, and the magical spice blend that is garam masala.Though I used fresh tomatoes here cause they were in season, next time I’ll replace them with some canned tomato sauce and a few tablespoons of tomato puree for a more velvety texture.For the chicken don’t make the same mistake I did—do your best to remove the yogurt marinade & pat chicken pieces dry with paper towels before browning. It’s worth it. Garam Masala Butter Chicken marinade:several tbs plain yogurtsalt2 tbs garam masala2 tbs minced ginger & garlic4 skinless chicken breastsolive oil sauce:4 tbs butter2 large tomatoes or can of tomato saucea few tbs tomato puree (not pictured)1 tbs ground garam masalaa few cloves garliclarge chunk ginger (preferably young ginger)1/2 medium onionchunk of fresh chile (optional)1/2-3/4 cup heavy cream basmati ricecardamom pods (optional)Cut chicken breasts into chunks. Pat with paper towels dry if they’re wet. Coat chicken in marinade. Cover and refrigerate for at least 2 hours of overnight. (You can cheat and reduce your sit time but it’s soo tasty when it’s had time to really marinate.) When it’s time to took, scrape excess marinade off chicken & pat dry with paper towels. Brown in a big pan on medium-high heat with some olive oil & butter. When chicken is done remove from skillet & set aside. Add most of the butter to the pan & turn heat to medium-low. Put some basmati rice on to cook. Lightly crush some cardamom pods and add to rice as it boils for some added flavor. In a blender, pulse onion, garlic, ginger, and tomato together to make a chunky sauce. Add to hot buttery pan. Bring sauce to a simmer, stirring often, til it’s slightly reduced a bit (about 10 minutes). Throw in a chile chunk to add heat. Stir in garam masala and browned chicken. Gently simmer sauce for another several minutes, stirring every so often. Add heavy cream. Stir well on low heat for another minute or two. Remove from heat. Remove chunk of chile. Serve over rice.
Zoom Info
This easy butter chicken recipe really hits the spot with heavy cream, tomato, and the magical spice blend that is garam masala.Though I used fresh tomatoes here cause they were in season, next time I’ll replace them with some canned tomato sauce and a few tablespoons of tomato puree for a more velvety texture.For the chicken don’t make the same mistake I did—do your best to remove the yogurt marinade & pat chicken pieces dry with paper towels before browning. It’s worth it. Garam Masala Butter Chicken marinade:several tbs plain yogurtsalt2 tbs garam masala2 tbs minced ginger & garlic4 skinless chicken breastsolive oil sauce:4 tbs butter2 large tomatoes or can of tomato saucea few tbs tomato puree (not pictured)1 tbs ground garam masalaa few cloves garliclarge chunk ginger (preferably young ginger)1/2 medium onionchunk of fresh chile (optional)1/2-3/4 cup heavy cream basmati ricecardamom pods (optional)Cut chicken breasts into chunks. Pat with paper towels dry if they’re wet. Coat chicken in marinade. Cover and refrigerate for at least 2 hours of overnight. (You can cheat and reduce your sit time but it’s soo tasty when it’s had time to really marinate.) When it’s time to took, scrape excess marinade off chicken & pat dry with paper towels. Brown in a big pan on medium-high heat with some olive oil & butter. When chicken is done remove from skillet & set aside. Add most of the butter to the pan & turn heat to medium-low. Put some basmati rice on to cook. Lightly crush some cardamom pods and add to rice as it boils for some added flavor. In a blender, pulse onion, garlic, ginger, and tomato together to make a chunky sauce. Add to hot buttery pan. Bring sauce to a simmer, stirring often, til it’s slightly reduced a bit (about 10 minutes). Throw in a chile chunk to add heat. Stir in garam masala and browned chicken. Gently simmer sauce for another several minutes, stirring every so often. Add heavy cream. Stir well on low heat for another minute or two. Remove from heat. Remove chunk of chile. Serve over rice.
Zoom Info

This easy butter chicken recipe really hits the spot with heavy cream, tomato, and the magical spice blend that is garam masala.
Though I used fresh tomatoes here cause they were in season, next time I’ll replace them with some canned tomato sauce and a few tablespoons of tomato puree for a more velvety texture.
For the chicken don’t make the same mistake I did—do your best to remove the yogurt marinade & pat chicken pieces dry with paper towels before browning. It’s worth it.

Garam Masala Butter Chicken

marinade:
several tbs plain yogurt
salt
2 tbs garam masala
2 tbs minced ginger & garlic

4 skinless chicken breasts
olive oil

sauce:
4 tbs butter
2 large tomatoes or can of tomato sauce
a few tbs tomato puree (not pictured)
1 tbs ground garam masala
a few cloves garlic
large chunk ginger (preferably young ginger)
1/2 medium onion
chunk of fresh chile (optional)
1/2-3/4 cup heavy cream

basmati rice
cardamom pods (optional)

Cut chicken breasts into chunks. Pat with paper towels dry if they’re wet. Coat chicken in marinade. Cover and refrigerate for at least 2 hours of overnight. (You can cheat and reduce your sit time but it’s soo tasty when it’s had time to really marinate.)

When it’s time to took, scrape excess marinade off chicken & pat dry with paper towels. Brown in a big pan on medium-high heat with some olive oil & butter. When chicken is done remove from skillet & set aside. Add most of the butter to the pan & turn heat to medium-low.

Put some basmati rice on to cook. Lightly crush some cardamom pods and add to rice as it boils for some added flavor.

In a blender, pulse onion, garlic, ginger, and tomato together to make a chunky sauce. Add to hot buttery pan. Bring sauce to a simmer, stirring often, til it’s slightly reduced a bit (about 10 minutes). Throw in a chile chunk to add heat. Stir in garam masala and browned chicken.

Gently simmer sauce for another several minutes, stirring every so often. Add heavy cream. Stir well on low heat for another minute or two.

Remove from heat. Remove chunk of chile. Serve over rice.

La Queer Cocina featured on Autostraddle’s Top Six Queer Cooking Blogs!

Read the article here

Thanks for the write up, Autostraddle. And welcome new followers!

Just a reminder that this kitchen top is always accepting submissions <3

wild mushroom soup with croutons

fall is here!

serves 4

wild mushroom soup

large onion - sliced
2 cups oyster, shiitake, and/or cremini mushrooms, chopped roughly
17 oz. beef broth (or veg. broth)
half a stick of butter
a few tablespoons of white flour
2 bay leaves
hefty splash of merlot
thyme
rosemary
black pepper
salt
sugar

caramelize onions with butter and a little salt & sugar in big, heavy pot. ***
add mushrooms when onions are beginning to caramelize.
add more butter.
add rosemary, thyme, and bay leaves and fry for a moment.
whisk a 1-3 tablespoons of flour into mix until incorporated.
turn the heat up!
pour up to a cup of the merlot into the pot.
stir well to deglaze. let sit for a minute.
pour beef stock into pot. stir well.
cover & let simmer for 15-30 minutes, stirring every so often.

croutons

crusty white bread (stale is best) cut into cubes
olive oil
thyme
salt
pepper

mix up about 1/3 cup oil with seasoning.
arrange bread cubes in a single layer on a cookie sheet.
brush bread cubes with seasoned oil.
turn the bread over & brush the other side.
put in oven at 425.
keep eye on croutons & turn them over a few times.

Gluten free vegan brownies modified from thismakes a lot. 2 cups rice flour 1 cup cocoa powder 1 cup sugar 1/2 cup brown sugar 1 tsp baking soda 1 tsp baking powder Pinch of salt 1/2 cup canola oil or whatever you have. sunflower or regular vegetable oil would work.  1 tsp vanilla 1/2 cup coffee 1/3 cup applesauce some nuts or chocolate chips if you have it I make recipes like a lazy person so I throw everything into the bowl starting with dry, mix that, then add the other stuff. I don&#8217;t want to wash two bowls. Bake this at 350 degrees F in a greased pan for at least half an hour until a fork comes out clean from the center.  this is a really good recipe because at the farm, we have to deal with soy allergies, gluten allergies, nut allergies, and vegan food restrictions. you can use milk instead of coffee if you&#8217;re not vegan or don&#8217;t like coffee.
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Gluten free vegan brownies

modified from this
makes a lot.

  • 2 cups rice flour
  • 1 cup cocoa powder
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 cup canola oil or whatever you have. sunflower or regular vegetable oil would work. 
  • 1 tsp vanilla
  • 1/2 cup coffee
  • 1/3 cup applesauce
  • some nuts or chocolate chips if you have it

I make recipes like a lazy person so I throw everything into the bowl starting with dry, mix that, then add the other stuff. I don’t want to wash two bowls.

Bake this at 350 degrees F in a greased pan for at least half an hour until a fork comes out clean from the center. 

this is a really good recipe because at the farm, we have to deal with soy allergies, gluten allergies, nut allergies, and vegan food restrictions. you can use milk instead of coffee if you’re not vegan or don’t like coffee.

fettuccine &amp; shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it&#8217;s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
Zoom Info
fettuccine &amp; shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it&#8217;s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
Zoom Info
fettuccine &amp; shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it&#8217;s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
Zoom Info
fettuccine &amp; shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it&#8217;s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
Zoom Info
fettuccine &amp; shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it&#8217;s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
Zoom Info
fettuccine &amp; shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it&#8217;s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
Zoom Info
fettuccine &amp; shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it&#8217;s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron broth

a few servings of pappardelle or fettuccine
small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)
pinch saffron threads
1 or 2 small shallots, diced (optional, not pictured)
several garlic cloves, minced
pound of shelled shrimp
chunk of salted butter
salt
crushed peppercorns or red pepper flakes
olive oil
small cup white wine

Cook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.
Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.
Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.
Add shrimp and garlic to pan, and sprinkle with salt.
Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.
Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.
After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.
Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.
Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.

~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven&#8217;t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren&#8217;t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can&#8217;t get down with the aggressive &amp; stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don&#8217;t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1&#160;14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans &amp; drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread &amp; enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I&#8217;m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
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~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven&#8217;t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren&#8217;t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can&#8217;t get down with the aggressive &amp; stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don&#8217;t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1&#160;14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans &amp; drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread &amp; enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I&#8217;m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
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~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven&#8217;t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren&#8217;t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can&#8217;t get down with the aggressive &amp; stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don&#8217;t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1&#160;14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans &amp; drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread &amp; enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I&#8217;m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
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~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven&#8217;t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren&#8217;t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can&#8217;t get down with the aggressive &amp; stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don&#8217;t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1&#160;14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans &amp; drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread &amp; enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I&#8217;m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
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~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven&#8217;t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren&#8217;t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can&#8217;t get down with the aggressive &amp; stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don&#8217;t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1&#160;14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans &amp; drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread &amp; enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I&#8217;m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
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~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven&#8217;t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren&#8217;t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can&#8217;t get down with the aggressive &amp; stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don&#8217;t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1&#160;14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans &amp; drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread &amp; enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I&#8217;m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
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~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven&#8217;t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren&#8217;t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can&#8217;t get down with the aggressive &amp; stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don&#8217;t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1&#160;14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans &amp; drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread &amp; enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I&#8217;m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
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~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven&#8217;t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren&#8217;t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can&#8217;t get down with the aggressive &amp; stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don&#8217;t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1&#160;14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans &amp; drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread &amp; enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I&#8217;m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
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~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven&#8217;t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren&#8217;t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can&#8217;t get down with the aggressive &amp; stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don&#8217;t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1&#160;14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans &amp; drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread &amp; enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I&#8217;m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
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~ warning: this recipe is somewhat confrontational ~
Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing.
Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!
People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans.
Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT.

Manhattan Clam Chowder

olive oil or bacon fat* (fat preferable)
2 little cans chopped clams in clam juice
1 14.5 oz can diced tomatoes in sauce
2 fresh medium tomatoes, diced with seedy pulp squeezed out
1/2 medium yellow onion, sliced
2 large garlic cloves, minced or pressed
1 cup chicken broth, water, or bottled clam juice (juice preferable)
2 bay leaves
chopped parsley
oregano
thyme
tarragon
crushed black peppercorns
red pepper flakes

Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.
Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.
Add fresh tomatoes and stir well. Saute for several minutes.
Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.
Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.
Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.
Serve with crusty bread & enjoy!

*Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.

Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high&#8230;so I guess it&#8217;s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles &amp; broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here&#8212;both can get bitter &amp; overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic &amp; onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve &amp; enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth&#8230;The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don&#8217;t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they&#8217;re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it&#8217;s time to eat.
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Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high&#8230;so I guess it&#8217;s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles &amp; broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here&#8212;both can get bitter &amp; overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic &amp; onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve &amp; enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth&#8230;The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don&#8217;t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they&#8217;re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it&#8217;s time to eat.
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Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high&#8230;so I guess it&#8217;s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles &amp; broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here&#8212;both can get bitter &amp; overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic &amp; onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve &amp; enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth&#8230;The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don&#8217;t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they&#8217;re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it&#8217;s time to eat.
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Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high&#8230;so I guess it&#8217;s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles &amp; broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here&#8212;both can get bitter &amp; overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic &amp; onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve &amp; enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth&#8230;The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don&#8217;t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they&#8217;re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it&#8217;s time to eat.
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Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high&#8230;so I guess it&#8217;s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles &amp; broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here&#8212;both can get bitter &amp; overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic &amp; onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve &amp; enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth&#8230;The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don&#8217;t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they&#8217;re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it&#8217;s time to eat.
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Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high&#8230;so I guess it&#8217;s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles &amp; broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here&#8212;both can get bitter &amp; overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic &amp; onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve &amp; enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth&#8230;The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don&#8217;t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they&#8217;re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it&#8217;s time to eat.
Zoom Info
Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high&#8230;so I guess it&#8217;s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles &amp; broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here&#8212;both can get bitter &amp; overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic &amp; onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve &amp; enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth&#8230;The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don&#8217;t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they&#8217;re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it&#8217;s time to eat.
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Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high&#8230;so I guess it&#8217;s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles &amp; broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here&#8212;both can get bitter &amp; overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic &amp; onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve &amp; enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth&#8230;The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don&#8217;t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they&#8217;re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it&#8217;s time to eat.
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Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high&#8230;so I guess it&#8217;s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles &amp; broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here&#8212;both can get bitter &amp; overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic &amp; onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve &amp; enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth&#8230;The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don&#8217;t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they&#8217;re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it&#8217;s time to eat.
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Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot.
Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around.

Faux Pho
serves about 2

pho noodles or other rice noodle (bean threads are fun too)
1 carton of chicken, beef, or vegetable broth (15-20 oz)
1-2 cups shitake mushrooms, caps sliced with stems removed*
1/2 yellow onion, sliced
2-3 garlic cloves, minced
2 tbs fish sauce
2 tbs soy sauce
about 2 tbs ground coriander
small pinch each clove, cinnamon
about 1 tsp Chinese 5 spice blend
red pepper flakes
chopped scallions
chopped fresh herbs: thai basil, cilantro, mint

While you prepare soup, soak rice noodles in hot water as directed on package.
Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.
Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here.
Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.
Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).
When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!

If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want.

*A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.

impossible-to-fuck-up hollandaise

One morning last winter I decided to get up and make myself some hollandaise sauce. I’m sure my plan was to just eat it all alone in one sitting. Anyway, it curdled in the double boiler I had rigged up so I tried again in the same pot, even though the pot I was using was the problem. Lo and behold, my second batch curdled right before my eyes. I ended up crying about it in the bathtub, you know, like you do. The point is, if you have fragile feefees and love hollandaise like I do, the blender-method (below) is a life saver. There is literally no way to fuck it up and it takes all of 5 minutes to make.

IMPOSSIBLE-TO-FUCK-UP HOLLANDAISE
serves 2, or 1 if you’re trying to drown your feelings in butter

2 egg yolks
1 tsp-1 tbs lemon juice
pinch of salt
4 tbs butter
pinch of lemon zest (optional)

Blend yolks, salt, as much lemon juice as you’re into in blender for 5 seconds.
Microwave butter until it’s completely melted & bubbly.
Pour bubbling hot butter in thin stream into blender mixture as it’s blending on low.
Serve immediately.

submission: guacamole recipe (with bacon!)

submitting my own guacamole recipe, my family tears it up when I make it and my coworkers have commented on how good it is.  I hope you love it too! 

4 ripe avocados, peeled and of course, that big pretty seed** put to the side for a little plant maybe?

1/2 tsp salt

1/2 tsp pepper

2 lil scoops of finely chopped onion OR about a 1/2 tsp of onion powder

another two lil scoops of mashed garlic (I peel and mash in a pilon) or 1/2 tsp of garlic powder will do

1 tablespoon chopped cilantro

3 strips of crumbled up bacon (I let them cook on the pan till they’re kinda crispy)

1/4 cup corn juice from the can and use about 2 tablespoons or so of corn kernels

I mash up all of the ingredients with the juice except the bacon and corn kernels which I stir in afterward. 

the seasoning is pretty much to taste, I don’t even follow my own recipe word for word every time.  :)

** Editors note: Save the avocado pit for your guac! Putting the pit back in the guacamole when it’s ready to eat will keep it fresh longer/stop it from getting brown as it oxidizes…I guess it tricks the avocado into thinking it’s still alive? Any way, enjoy! -LQC

In an effort to feel a little less like I&#8217;m melting this summer, I&#8217;m trying to make as many cold &amp; refreshing dishes as possible. Here&#8217;s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips. Corn &amp; Radish Summer Saladcorn cobsradishes, thinly slicedavocado, dicedcilantro (cilantro flowers pictured but not ideal)saltlimeBoil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle. Toss with sliced radishes and the juice of one or two limes depending how much salad you have. Add salt &amp; chopped cilantro to taste. Stir well. Gently toss avocado in.Chill* for an hour or two &amp; serve. Eat with a spoon or tortilla chips.Enjoy! *Chilling isn&#8217;t necessary but it helps the flavors mix and, if you&#8217;re as hot and sweaty as I am this July, you&#8217;ll want something really cold in your mouth.
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In an effort to feel a little less like I&#8217;m melting this summer, I&#8217;m trying to make as many cold &amp; refreshing dishes as possible. Here&#8217;s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips. Corn &amp; Radish Summer Saladcorn cobsradishes, thinly slicedavocado, dicedcilantro (cilantro flowers pictured but not ideal)saltlimeBoil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle. Toss with sliced radishes and the juice of one or two limes depending how much salad you have. Add salt &amp; chopped cilantro to taste. Stir well. Gently toss avocado in.Chill* for an hour or two &amp; serve. Eat with a spoon or tortilla chips.Enjoy! *Chilling isn&#8217;t necessary but it helps the flavors mix and, if you&#8217;re as hot and sweaty as I am this July, you&#8217;ll want something really cold in your mouth.
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In an effort to feel a little less like I&#8217;m melting this summer, I&#8217;m trying to make as many cold &amp; refreshing dishes as possible. Here&#8217;s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips. Corn &amp; Radish Summer Saladcorn cobsradishes, thinly slicedavocado, dicedcilantro (cilantro flowers pictured but not ideal)saltlimeBoil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle. Toss with sliced radishes and the juice of one or two limes depending how much salad you have. Add salt &amp; chopped cilantro to taste. Stir well. Gently toss avocado in.Chill* for an hour or two &amp; serve. Eat with a spoon or tortilla chips.Enjoy! *Chilling isn&#8217;t necessary but it helps the flavors mix and, if you&#8217;re as hot and sweaty as I am this July, you&#8217;ll want something really cold in your mouth.
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In an effort to feel a little less like I&#8217;m melting this summer, I&#8217;m trying to make as many cold &amp; refreshing dishes as possible. Here&#8217;s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips. Corn &amp; Radish Summer Saladcorn cobsradishes, thinly slicedavocado, dicedcilantro (cilantro flowers pictured but not ideal)saltlimeBoil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle. Toss with sliced radishes and the juice of one or two limes depending how much salad you have. Add salt &amp; chopped cilantro to taste. Stir well. Gently toss avocado in.Chill* for an hour or two &amp; serve. Eat with a spoon or tortilla chips.Enjoy! *Chilling isn&#8217;t necessary but it helps the flavors mix and, if you&#8217;re as hot and sweaty as I am this July, you&#8217;ll want something really cold in your mouth.
Zoom Info
In an effort to feel a little less like I&#8217;m melting this summer, I&#8217;m trying to make as many cold &amp; refreshing dishes as possible. Here&#8217;s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips. Corn &amp; Radish Summer Saladcorn cobsradishes, thinly slicedavocado, dicedcilantro (cilantro flowers pictured but not ideal)saltlimeBoil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle. Toss with sliced radishes and the juice of one or two limes depending how much salad you have. Add salt &amp; chopped cilantro to taste. Stir well. Gently toss avocado in.Chill* for an hour or two &amp; serve. Eat with a spoon or tortilla chips.Enjoy! *Chilling isn&#8217;t necessary but it helps the flavors mix and, if you&#8217;re as hot and sweaty as I am this July, you&#8217;ll want something really cold in your mouth.
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In an effort to feel a little less like I’m melting this summer, I’m trying to make as many cold & refreshing dishes as possible. Here’s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips.

Corn & Radish Summer Salad
corn cobs
radishes, thinly sliced
avocado, diced
cilantro (cilantro flowers pictured but not ideal)
salt
lime

Boil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle.
Toss with sliced radishes and the juice of one or two limes depending how much salad you have.
Add salt & chopped cilantro to taste. Stir well. Gently toss avocado in.
Chill* for an hour or two & serve. Eat with a spoon or tortilla chips.
Enjoy!

*Chilling isn’t necessary but it helps the flavors mix and, if you’re as hot and sweaty as I am this July, you’ll want something really cold in your mouth.

CALL FOR SUBMISSIONS!

DO YOU LIKE TO EAT FOODS? DO YOU LIKE TO COOK FOODS AT HOME? AND THEN EAT THEM?

La Queer Cocina is accepting food recipe & food love submissions of all kinds. Not sure what to submit? Here are some ideas!

  • Your favorite weird, easy-to-make snack (for example: I love pickles & peanut butter sandwiches)
  • Pictures of you and your cute friends the eating food you cooked.
  • Recipes you learned from your mama/tío/grammy/ex-lover/godfather/whomever
  • Recipes that remind you of home
  • Get-better concoctions for cramps/bad moods/hangovers/colds
  • Info about utilizing the magical properties in herbs/flowers/spices etc.
  • Your favorite sauces and salad dressings
  • Cute stories about eating with the people you love
  • Tips, tutorials, or info-shares on anything cooking or eating related

Don’t have access to a camera? That’s fine! Your submissions/recipes do not need to include pictures of any kind.

<3 plz reblog widely <3