Tuesday, February 12, 2008

Recipe of the Day..For One Day.

As appealing as the idea of posting a fresh recipe here everyday, based on my whims, travels and tastes, it seems unrealistic given how hard it has been to find the time to write something on a weekly basis. Let alone a daily one. So in the spirit of the 30 minutes of free time I currently have, I've decided to post a 'Recipe of the Day' for today only. And as it is REALLY cold here right now, I've decided to share one of my favorite chowders as it is the perfect cure for those winter chills. This Indian inspired soup provides the hearty sustanence of a typical chowder with some refreshing qualities courtesy of lemongrass and cilantro.

Shrimp Kasakasa Chowder (Kasakasa means poppy seed in Tamil)

Quantity Produced: Serves 6-8

Olive Oil as needed
Ginger, Peeled/Minced 2 Tablespoons
Garlic, Minced 2 Tablespoons
Shallots, Minced 2 Medium
Poppyseeds, Toasted 1 Teaspoon
Cloves, Ground ½ Teaspoon
Cinnamon, Ground ½ Teaspoon
Turmeric, Ground ½ Teaspoon
Coriander, Ground ½ Teaspoon
Lemongrass, 1/ 3” Stalk, Outer stalks peeled away (Sachet)
Garlic Chive, Cut into 3” Pieces 2 (Sachet)
Rock Shrimp or Diced Shrimp 1 ½ #
Russet Potato, Peeled/Diced 1 Medium
Coconut Milk, Unsweetened 2/ 14oz. Cans
Heavy Cream 4 Cups
Cilantro, Chopped ½ Cup
Kosher Salt & Fresh Black Pepper To Taste

Preparation Procedure-

In a large stock pot sauté shallot for 3 to 4 minutes or until it starts to color. Add ginger, poppyseeds, spices and lemongrass sachet. Cook 4 to 5 minutes. Add potato, them shrimp, and cook for 10 minutes. When potato al dente, add coconut milk and simmer for 10 minutes longer. Add cream and bring to a boil, reducing chowder a little. Reduce heat and cook until chowder like, about 15 to 20 minutes. Season to taste and stir-in cilantro.