And early on, Milton Marriage BC (before children) saw very little home cooking.
I never thought I'd be the one combing cookbooks for new recipes, always looking for something new to try on my family.
(I recently made a Southwestern Corn Pudding from the Veganomicon, and *I* thought it was divine. Even Greg of the 'I Eat the Same Thing Every Damn Time at a Restaurant' approved of it, although I think he would be happy with a simple menu rotation. But he married me, born to be bored and so he gets options. I don't know if that's a blessing or a curse.)
(The kids, hypothetically, would like to point out that they have dubbed said pudding, Puke Pudding. They had a lengthy explanation for their cruelty, but I walked away as they giggled about my poor pudding's appearance. Bullies.)
Where was I? Oh, yes. Recipes.
Autumn is here, and with it came some rain. I'm going to dig out some pants and boots from storage while I simmer some Bermuda Fish Chowder on the stove.
I'm hoping the smell will whisk me away, back to the summer, before the housing market seemed so dire and all my friends took on extra work, just to make it during these tough times, financially.
Yes, I believe a piping hot bowl of soup might be the cure for many ills, be they of body or spirit.
I am of the wing it camp of cooking. Baking is trickier, but I'm never afraid to play with a recipe. (Maybe I ought to be...) I adapted this recipe from the Outerbridge's Original Sherry Pepper Sauce website. I had this several times in Bermuda, and each time it was slightly different, but always delectable & hearty. I'm going to serve mine up with some rolls and a simple salad.
(This recipe is kid approved. Even my nephews liked it.)
4 Quarts water
1 ½ Pounds white fish fillets (I found decent fish at Trader Joes [read:not
Spices: thyme, bay leaves, peppercorns, ground cloves (I also added a little cinnamon and allspice)
2 Tablespoons butter
2 Tablespoons oil
2 Large onions, chopped (
1 Garlic clove, minced
2 Bell peppers, chopped (pick the color you like best)
1 Can (28 oz, 794g) crushed tomatoes
1 Beef broth, one box
½ Cup chopped parsley
2 Tablespoons Worcestershire Sauce
2 Teaspoons lemon juice
2 Pounds potatoes, peeled and diced
2 cups of Carrots, diced
1 Jigger (2 ounces) Gosling’s Black Seal Rum (or a good dark rum)
4 Tablespoons Outerbridge’s Original Sherry Peppers Sauce
Freshly ground pepper to taste
Combine water, fish and spices in a large pot. Bring to a boil and let simmer for 45 minutes. (The fish will start to break down. It gives the chowder its thickness)
In a frying pan, melt butter and oil and briefly sauté onions, celery, garlic and green peppers. (Yes, the original recipe call for 8 cups of celery. My family does not appreciate that much stalk, frankly. I kicked it out.)
Then add tomatoes and beef broth and simmer covered for 30 minutes.
Transfer this mixture to the fish stock and add remaining ingredients.
Simmer partially covered for 2 hours. (This is what ‘marries’ the flavors. Look at me, acting all cook-like.)
Serve soup piping hot and pass around Outerbridge’s Original Sherry Peppers Sauce and Gosling’s Black Seal rum (or a similar good quality dark rum) so guests can add a few dashes of each. (Or depending on the stock market or election news, your guests can take a few swigs. See? Options.)