It has been exceptionally chilly in San Francisco this winter – or at least colder than I remember it being! As a result, I have been spending my time in the kitchen making soup.
This recipe comes from Cooking Up a Storm. I especially love the spirit behind this book. After Hurricane Katrina devastated New Orleans, and thousands of people lost their keepsakes and family treasures forever, The New Orleans Times-Picayune became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious, authentic recipes along with the stories about how they came to be and who created them.
This recipe comes from one of Sue Baker’s columns, which appeared in the Dixie-Roto magazine, probably in the late 1960s or early 1970s. Dixie-Roto was a Sunday supplement to the newspaper.
The day the Times-Picayune received a request for it, they also received the recipe from someone who thought it should be included in the book! Several such coincidences have punctuated the recipe restoration efforts.
Makes 6 to 8 servings
1/2 cup (1 stick) margarine or butter
1/2 cup chopped green onions (white and green parts)
1/2 cup chopped celery, including the tops
1/2 cup chopped fresh parsley
1/4 chopped green bell peppers
2 pounds medium fresh shrimp, peeled and deveined
2 cups fresh corn kernels
1 (17-ounce) can cream-style corn
4 cups water or fish stock
1/2 teaspoon Worcestershire sauce
Salt and black pepper
Dash of ground nutmeg
Melt the margarine in a Dutch oven or large heavy pot over medium heat. Add the green onions, celery, parsley, and bell peppers. Cook, stirring, until the vegetables are softened. Add the shrimp and cook over low heat until they turn pink. Add the fresh corn and simmer for 5 minutes. Add the cream-style corn, water, Worcestershire, salt, and pepper. Simmer for 30 minutes, and serve.
Cooking Up a Storm
copyright 2008 Chronicle Books
I got crafty in the kitchen this year and made some gifts for the cooks in my life. For years I have cooked with sea salt rubs. I love how they pack that extra flavor and turn an average dish into something special.
A simple and versatile flavor combo of rosemary, lemon, salt and pepper was selected. And knowing my limitations in the craft department I wanted to make sure that I could make a presentable looking package.
Here is the result. Not only did it look pretty good but the rub received raves from the giftees who used it in their holiday cooking!
1/3 cup fresh rosemary leaves
¼ cup grated lemon zest
2 Tbsp freshly ground black pepper
1 ½ cups coarse sea salt
Combine rosemary and lemon in a food processor and process until finely chopped. Add pepper and combine. Pour in salt and pulse until all ingredients are combined.
Pour mixture evenly into spice jars or canisters with tight fitting lids. Attach ribbon or gift message with serving instructions. Mine said Delicious as a rub for pork, lamb & chicken or to sprinkle on eggs & veggies.mkmtCOOK | Comment (0)