Posts tagged as:

cheese

Clam Chowder

by Eugene on January 17, 2009 · 6 comments

The last time I had clam chowder was at S&P Oyster Company, returning from a week on the Cape. It was so good that–as stupid as this sounds–I’ve passed it up at every chance since. That is, until I was thumbing through cookbooks and found a recipe for it in Heirloom Cooking With the Brass Sisters.

clam chowder

There were two problems, though. First, chowders are almost always potato based. I did some research and found that turnips, when used in soups and stews, are a perfect substitute for potatoes. (And it’s amazing how true that is.) The second, somewhat harder problem was finding a low carb thickener strong enough to replace a half cup of flour. I didn’t find my fix until it was reducing, but it seems that mild white cheese is the perfect thickener for chowder. And with that, voilà, a low carb, Atkins-friendly chowder that withstood my vacation memories.

chopped turnips

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Garlic Flax Flatbread

by Eugene on January 3, 2009 · 6 comments

When I tell people that I eat low carb, they usually say something along the lines of, “Oh, so you don’t eat bread?” Au contraire. Sure, it means no wheat, but the end of gluten is where things just start to get interesting.

garlic flax flatbread

This weekend we made tomato basil soup, a dish you really can’t have without something to dip. Never one to settle, I made a loaf of garlic flax flatbread that turned out to be just a little bit better than I had expected. Except that it was supposed to be crackers. It turns out that an eighth of an inch is a lot thinner than I had spent my life assuming, so I rolled the dough about three times too thick. And although you might think an absolutely unleavened bread would be tough, the baked-in parmesan left a springy, absorbent texture that lent itself to soup. I’m filing this accident under “keep.”

golden flax

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Chicken and Basil Roulades with Mustard Sauce

December 31, 2008

I have never been a fan of chicken breasts–they’re usually too dry, they have a rope-like texture, and they were always a part of my parents’ “healthy” dinners (boiled chicken, steamed broccoli, and a large helping of white rice). Indeed, experimenting with this recipe was the first time I’d bought a package of breasts in [...]

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Five-Onion Gratin

December 14, 2008

This recipe combines every type of onion available at your average grocery, give or take an allium. The result is a creamy, sweet casserole with a tangy cheese crust. The interplay of the crunchy top and the sweet bottom isn’t unlike coffee cake, if that can be said about a dish with more than a [...]

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