How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Saturday, April 2, 2011

Sweet Potato Chowder

This week I picked a recipe from a never-before-used cookbook - Better Homes and Gardens Annual Recipes 2003. The book has a Christmas sticker on it, in indicating that it was a gift from my mother. I don't think we've had it since 2003, although I am hard pressed to say when it appeared on my cookbook shelf.

This recipe book has a set of recipes for each month of the year. We didn't find any that we were willing to try in the March section (it was still March when we made this), and instead chose the very first recipe in the book, under the heading "Simple Celebrations for the New Year."

This chowder was made with coconut milk, rather than regular milk, which gave it an exotic kick. It also had onion, garlic, vegetable broth, ginger and salt and lemon pepper. This was accompanied with Pita Crisps, the recipe for which was also included. It called for heating cumin seeds, mustard seeds, and caraway seeds, and then spreading the mix on a buttered piece of pita, which was then cooked at 350. Since we had the first two ingredients in a powder, rather than seed form, we melted the butter and added the spices to it, then spread it on the pita triangles. The soup was creamy and warm, and perfect for a late season snowy day. Even Paloma liked it. The crips complemented the chowder well.

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