Cook Together #29 // Recipes: Canned and pre-prepared foods

Thoughts of the day

It is definitely fall, the rain is pouring and the seafood is really starting to shine. I am a big fan of seafood stews such as clam chowder, bouillabaisse and shrimp bisque but Cioppino is by far my favorite. I do like to add a little bit of curry to mine to spice it up as well as a few potatoes.

Cioppino with clams, mussels and true cod

Chicories Salad with mustard lemon dressing

Braised quinoa with apples and brussels sprouts

 

Cioppino with clams, mussels and true cod

2 each onions chopped

2 each fennel chopped

1 head garlic chopped

3 cans tomato pulp

1 each bay leaf

1 tbs paprika

1 tsp French curry

1 cup white wine

½ cup vermouth

10 each small potatoes chopped

  1. 1. heat the oil in a very large pot over medium heat. Add the fennel, onion, garlic, and salt and sauté until the onion is translucent, about 10 minutes.
  2. 2. Add the potatoes, paprika, French curry and bay leaf and sauté 2 minutes. Stir in the tomato and add the wine and vermouth.  Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  3. 3. Add the cod, clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
  4. 4. Simmer gently until the fish is just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and lemon juice if desired.

 

Chicories Salad with mustard lemon dressing

3 heads escarole

1 head frisee

¼ cup mustard

3 each lemons juiced

1 onion

½ cup olive oil

Salt

  1. 1. Wash and tear the lettuce into bite size pieces and spin until very dry
  2. 2. Chop the onion and add it to the lemon juice with the mustard and allow it to sit for 5 minutes
  3. 3. Incorporate the olive oil into the dressing and season with salt to taste
  4. 4. Dress the salad with the vinaigrette and season with salt and lemon as needed

 

Braised quinoa with apples and brussels sprouts

3 cups quinoa

1 onion, chopped

1 head garlic, chopped

10 each apples, diced

1 each bay leaf

1 lbs brussels sprouts cleaned and ½’d

½ cup white wine

5 cups water

  1. In a pot combine the onion and garlic and sauté until brown with a small amount of olive oil
  2. Add the quinoa and apples and cook until the apples are soft and add the brussels sprouts and wine- cook for 5 minutes
  3. Add water, cook for 30 minutes or until soft
  4. Season as necessary with salt and lemon juice or vinegar

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