Teardrops n Tiny Travel Trailers

If you have an aversion to eating irradiated, 2-year old "food" in a can that's been pre-cooked to mush.....
here's a great resource:

http://www.foodnetwork.com

This recipe is especially good:
http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe/index.html

Basically, anything that goes in a casserole at home can go in a dutch oven.

Happy cooking,

Prem

Chowder With Saffron Normandy Style

Ingredients

* 2 tablespoons of unsalted butter
* 2 medium celery ribs with the leaves, chopped
* 2 cloves of garlic chopped
* 2 fat leeks, sliced in half moons, white and pale green part only
* 1/2 cup of a decent white wine (Sauvignon Blanc)
* 2 cups of bottled clam juice and 1 cup of water or if you are fortunate
* 3 cups of good fish stock
* 1/4 teaspoon of tarragon leaves
* 1/4 teaspoon of crumbled thyme leaves
* 1/2 teaspoon of fennel seed (toasted in a dry pan for 20 seconds)
* 3 generous pinches of sea salt
* 1/2 teaspoon of crushed red pepper flakes
* 1 lb. of tiny red potatoes, or fingerlings, scrubbed and cut in chunks
* 1/2 to 3/4 cup of heavy cream
* 2 pinches of crumbled saffron
* Chopped fresh parsley for garnish
* 1 1/2 lbs. of cod or haddock fillets, cut in large chunks


Directions

1. In a large sauce pan, melt the butter and saute the leeks, celery and garlic over medium low heat. Cook stirring occasionally until the veggies are limp but not brown, about 5 minutes.
2. Add wine and bring to a boil.
3. Add stock thyme, tarragon, fennel seed, salt and red pepper flakes.
4. Reduce heat to medium low and add the potatoes and cook stirring gently until the potatoes are fork tender between 25 and 30 minutes.
5. Warm the cream
6. and bloom the saffron. (rub the saffron threads to break up and add to the warmed cream and let it rest)
7. Stir the cream into the broth and potato mixture.
8. Taste the broth and adjust for salt (you may need more the potatoes soak up a lot of the salt flavor and you want to adjust here before you add the fish)
9. Add the chunks of fish, turn heat to low. Cover and cook for 5-8 minutes until the fish is opaque. Try not to stir and break up the fish.
10. Serve immediately in soup bowls and sprinkle with parsley.

Prem