Our recipe for “Quick dinner: Fantastic seafood chowder” (San Jose Mercury News)
This seafood chowder is really pretty quick to make and definitely feels like a little bit of luxury for weeknight dinner. Love that you can use any mix of seafood that you choose (fish, shrimp, clams whatever!). In thinking about this recipe our main goal was to avoid the clump factor that you can sometimes get with some of the traditional chowder recipes that call for a flour-based roux mixture to thicken them. So, this recipe leaves out the roux altogether and results in a chowder that lands on the more brothy side of things (which I personally don’t mind). It’s brothy but it does feel substantial if you keep the pieces fish and potatoes chunky and you’re generous with the amount of seafood that you add. But if you happen to be a chowder fan (like my dad for one) who prefers a texture with a bit more body, you can try this quick trick: just mash some of the potatoes into the soup once they’re tender.
I absolutely love this with a hunk of good, sourdough bread and a tossed salad — glass of white wine or a beer wouldn’t hurt either😉 ! Click here for our recipe in the San Jose Mercury News’ “Fast & Furious Weeknight Cooking” column.
How would your kids like to spend the day cooking great American classics to celebrate Martin Luther King, Jr. Day? Your kiddos will learn to cook Americana favorites from classic mac and cheese to apple pie.…. and with a nod of our ever-changing country and food traditions, we will also have fun creating a modern-fusion version of each dish to serve alongside the original.
Even if you have the day off – send your kids to cook with us and enjoy a child-free, relaxing day by yourself!
Since it is still grilling weather in San Francisco, we thought this would be a great recipe to sneak in before the rains are (hopefully) upon us. This chicken can also be baked in the oven if you do not want to grill it (or if the weather doesn’t hold up). You can find out more at the The Mercury News – where this recipe was first featured this past summer. Continue reading
Yeah, Chicken Parm!
Nonni Laura in the Kitchen
In my last blog post, I introduced you to the one and only Nonni Laura who showed you (via this video) how to make a humongous pot of minestrone, Italian grandma-style. Yum yum!
I wanted to share another of our very favorite Nonni recipes: this time ooey, gooey chicken parmesan, a true Italian-American classic…. and a meal near the top of my kids’ all time “most requested” list. It’s pretty hard not to love that magical combination of rich tomato sauce, melty cheese, herbed breadcrumbs and juicy chicken.
This particular version of chicken parmesan is mostly Nonni’s recipe, but with a few added tweaks and shortcuts by me to make it a bit more doable for busy weeknights. [The recipe recently appeared in the “Fast and Furious Weeknight Cooking” column for the San Jose Mercury News.]
Hope you’ll give it a try…BTW the leftovers make killer sandwiches!
Get the recipe for Nonni’s Quick Chicken Parm.
Nonni hugs are the best!
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This super easy recipe is one that our kids can make by themselves in the kitchen. And easy in this case, doesn’t mean lacking in taste at all. It’s the perfect combination of French technique (“en papillote) and Asian ingredients. It’s kind of an origami project for the kids to wrap up the fish in foil or parchment. The drama of opening the packets table-side always impresses everyone. You can omit the chile paste if you want to, to make the dish more palatable to little taste buds. Happy weekend!
Check out the recipe on San Jose’s Mercury’s Quick Dinner Weeknight Cooking section……
As much as we love to cook with kids, periodically we teach grown-ups as well, at one of our favorite venues in San Francisco, 18 Reasons. We hope you can join us on Nov 13th at 4 pm for a super fun Indian tea-time class.
In this hands-on cooking class, we will teach you how to make a variety of sweet and savory Indian snacks from samosas to fritters, dipping sauces and, of course, spiced chai. Along the way we’ll cover the basics of sourcing and using Indian spices and other pantry staples, as well as tricks and techniques for simplifying these classic treats. The class will culminate in a tasting of dishes made in class (= tea party!).
Grab your tickets from the 18 Reasons website. Continue reading
The “Rebel Within” at one of our favorite treats in San Francisco, and Craftsman’s and Wolves in the Mission, is a revelation. I spent a good amount of time, after first eating it, trying to figure out how they make this super delicious savory muffin with a perfectly runny egg inside. You have to cut it into to half, before you eat it – just for the drama. Also, you have to cut it so you can share it (my little person is a fan!), because it is incredibly filling. Go early to enjoy this treat, as they do run out especially on weekends. It truly is a thing of beauty. Continue reading