how did i come up with this recipe? I received Gordon Ramsey's Healthy Appetite Cookbook from my parents for Christmas. I had already made the chowder at home a few weeks prior. i followed the recipe but added my own twist to it. she partnered me up with Luis, he helped me by cutting up all the veggies while i sauteed them and proceeded with the demo . it was pretty cool , to have an audience and that there were a few parents that asked questions , and that i was able to answer. the Chowder came out pretty good, we had a few of the audience come up for seconds.
Ingredients:
* olive oil
* butter
* 4 medium tomato, diced
* 1 medium onions, peeled & roughly chopped
* salt & black pepper (i suggest you use Kosher salt in all your cooking)
* 2 large carrots, peeled & roughly chopped
* 2 large waxy potatoes, peeled & roughly chopped
* 1 sweet yellow pepper, cored, seeded & roughly chopped
* olive oil
* butter
* 4 medium tomato, diced
* 1 medium onions, peeled & roughly chopped
* salt & black pepper (i suggest you use Kosher salt in all your cooking)
* 2 large carrots, peeled & roughly chopped
* 2 large waxy potatoes, peeled & roughly chopped
* 1 sweet yellow pepper, cored, seeded & roughly chopped
* 14oz can chopped tomatoes ( i didn't use canned tomatoes ...I refuse to use canned anything, that is why i used 4 med size tomato's, )
* thyme sprigs
* bay leaf
* 3 ½ cups fish or chicken stock (I stock chicken)
* green beans, cut into short lengths (I used frozen ones)
* zucchini, roughly chopped
* Few dashes of Tabasco sauce (I omitted this, i used Pepper flakes)
* 2good size cod fillets, skinned & pin-boned
* 1 pound of shrimp, ( I had a bag of frozen shrimp in the freezer , buy the shelled and deveined kind).
* Bunch of Italian parsley, roughly chopped ...use FRESH
* thyme sprigs
* bay leaf
* 3 ½ cups fish or chicken stock (I stock chicken)
* green beans, cut into short lengths (I used frozen ones)
* zucchini, roughly chopped
* Few dashes of Tabasco sauce (I omitted this, i used Pepper flakes)
* 2good size cod fillets, skinned & pin-boned
* 1 pound of shrimp, ( I had a bag of frozen shrimp in the freezer , buy the shelled and deveined kind).
* Bunch of Italian parsley, roughly chopped ...use FRESH
* i stick of cinnamon
Directions:
Heat the olive oil and butter in a med size stock pot, Add onions, celery, and some seasoning, and cook, stirring over medium heat till soften and onions are clear. Add the carrots, potatoes, sweet yellow pepper, herbs and Cinnamon and saute until the vegetables are lightly golden.
Add chopped tomato to the pot and pour in the stock. Cover and simmer until the vegetables are tender. put the green beans and zucchini in pot, give the mixture a stir, and simmer for about three minutes. at this time you should be tasting your chowder..if all is good add your pepper flakes to your desire...i suggest maybe a tsp , just to give it a little kick.
Lightly season the cod fillets and lay them on the vegetables in the pot, add shrimp. Cover Pot and simmer for about three minutes until the fish is opaque and just cooked through. (Don't over-cook the fish. It will cook just sitting in the broth after you turn the heat off.)
Using a spoon, gently break the fish into large flakes.serve in a bowl and add chopped parsley over chowder.
Directions:
Heat the olive oil and butter in a med size stock pot, Add onions, celery, and some seasoning, and cook, stirring over medium heat till soften and onions are clear. Add the carrots, potatoes, sweet yellow pepper, herbs and Cinnamon and saute until the vegetables are lightly golden.
Add chopped tomato to the pot and pour in the stock. Cover and simmer until the vegetables are tender. put the green beans and zucchini in pot, give the mixture a stir, and simmer for about three minutes. at this time you should be tasting your chowder..if all is good add your pepper flakes to your desire...i suggest maybe a tsp , just to give it a little kick.
Lightly season the cod fillets and lay them on the vegetables in the pot, add shrimp. Cover Pot and simmer for about three minutes until the fish is opaque and just cooked through. (Don't over-cook the fish. It will cook just sitting in the broth after you turn the heat off.)
Using a spoon, gently break the fish into large flakes.serve in a bowl and add chopped parsley over chowder.
enjoy
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| amazing cook book , he has some really healthy recipes , easy for the home cook to make. |
We have a high tech Culinary class, Mrs. Piper is passionate about cooking , and she makes sure that she has everything that will make teaching Culinary a great experience not only for herself but for us "her students" as well.
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| Notice the screen above me and Luis, we have 3 screens in our class |
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| we have industrial ovens and a stove |
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| see the other screen on the left of Luis , the 3rd screen is on the right of me, above Mrs. pipers desk |
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| i sued a butane stove , to be able to get a view of what i was doing on the screen. |
enjoy the video
