New England Seafood Chowder
Lately, the morning air has been very crisp and cool. As my old bones fight off the chill, my mind starts thinking about the many soups I've eaten over the years. On a day such as this, the old mind-clock settles on the summer of 1964 when my family went out to Kennebunkport, Maine for a short vacation. That's where I had my first taste of an authentic seafood chowder at a little cafe that was down the street from the place we were renting for the week. Now, whenever I'm walking by the sea and happen to get a good nose-full of salty air, my tastebuds automatically recall that wonderful chowder. Let's make some right now!
Ingredients:
J.P. Gelinas
in Soups & Stews
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Ranch Salad Dressing
With the onset of Spring, my menus usually get lighter. Quite often, I enjoy a large salad on its own as a dinner entree. Here's a zesty take on the traditional Ranch salad dressing. Although, I list fresh basil as an ingredient, feel free to experiment by adding other fresh herbs!
Ingredients:
J.P. Gelinas
in Salad Dressings
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World Food News 5/7/08
~ All The News That's Fit To Eat ~
What's the buzz this week? Let's see....
As we continue our coverage of the global food price crisis, there is a lot of finger pointing going on as consumers rage against the high prices they're seeing at the markets. One of the targets of their ire is the farmers. Here's a response to that from the Salt Lake Tribune: "Farmers Don't Reap Benefits From Higher Food Prices --- Today, less than 2 percent of America's population is producing for our nation's and world's food and fiber needs. As consumers, we continue to enjoy high-quality, safe and abundant food at the world's lowest cost. We have been blessed with processed and fresh food products in our corner grocery stores that have traveled an average of 1,200 miles before ultimately reaching our kitchen tables." Read More...
The recent gaff by President Bush and Secretary of State Rice (i.e. blaming the spike in food prices on India's growing middle class) has naturally angered many folks in India. From the VOA News site:
J.P. Gelinas
in World Food News
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The Dancing Skeleton Gumbo
Back in the day, Loretta and I would always have our staff hand out trinkets to the folks when they were done with their dinners in our restaurants. One of our favorite doo-dads to hand out were little plastic skeletons. I remember one night I saw some guy, who had just finished a big ol' bowl of gumbo, pick up two of those skeletons and dance them around his tabletop. When asked what he was doing, he simply smiled and said, "I love gumbo!"
Ingredients:
J.P. Gelinas
in Soups & Stews
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