Last night I made Cheesy Corn Chowder from the LaLeche League cookbook, Whole Foods For the Whole Family. (Great cookbook; it's been a stalwart kitchen companion for almost 20 years.)
I love when a cookbook opens to a certain page, and that page is sticky and stained. Here's the basic recipe:
1 potato, diced
2 c. boiling water
1 bay leaf
1/4 t. sage
1/4 t. cumin
3 T. butter
1 onion, chopped
3 T. whole wheat flour
1 1/4 c. milk, buttermilk or cream
1/4 t. ground nutmeg
1 1/2 - 2 c. grated cheddar cheese
2 c. corn, fresh or frozen
Cook potato, bay, sage, and cumin in water until barely tender, 15-20 minutes. Sauté onion in butter until tender; blend in flour. Off heat, gradually add milk, stirring constantly. Stir milk mixture and corn into potatoes and water. Add nutmeg and simmer gently for 10 minutes. Add cheese and stir until it melts.
So the cool thing is, with the exception of the spices (and possibly the butter -- Organic Valley brand,) all of the ingredients came from within about 30 miles of home. The produce came from our garden, the cheese from "Farmer John" and the milk from Blue Marble Dairy.
Tonight I made stuffed peppers: sweet red peppers from our garden and "gyro meat" from a local farm. (What kind of an animal is a gyro?) Yellow watermelon and cantaloupe from the garden for dessert. The rice is Lundberg's, I think from the Dakotas.
11 comments:
When's dinner?
From the LeLeche League? and you used cow milk? Just doesn't seem right somehow.
I dont care for chowder but its nice to make them homemade.
Yeah, Sorghum ... I don't make milk like I used to. Once upon a time I was a pretty good milker.
YAY for the LLL cookbook that I still often use, too!
Yes, Jan -- I think it is so cool that you use the same cookbook. We should swap favorite recipe names ...
I think we most often use the chowder, the turkey meatloaf, and the porkchops with brown rice.
I'm all for cooking local. This is the time of the year for eating and putting up. I've been enjoying my Boxcar Children cookbook! S'mores for everyone!!!
"That's swell," said Benny.
Yummy! I love the sound of this recipe and will have to give it a shot, it sounds great and I adore that you're buying and cooking locally Suzy, good for you! I made blueberry turnovers with Nova Scotian blueberries last week, so good!
You are so talented Suzy, that egg is stunning! What a treasure you can create. I hope you have time to make more, they're so special.
Thank you, Suzie. It's something that I love doing, as much for the process as for the product. I also love the ancient symbolism of the egg.
Suzy, have you ever made cottage cheese pancakes? That's a family favorite.
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