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If you’ve had clam chowder or fish chowder, you know that the seafood is mixed into the soup with the other ingredients. In this recipe, created by recipe developer and blogger Sylvia Fountaine for the Idaho Potato Commission, the seafood is placed atop the chowder for a delicious dinner. As you can see in the…
Continue reading “TIP OF THE DAY: Chowder Topped With Fish Or Seafood”
BASTILLE DAY HISTORY July 14th (“le quatorze juillet”) is Bastille Day in France, officially called the Fête Nationale (“National Celebration”). If you missed that lesson in European History class, it commemorates the storming of the Bastille prison in Paris on July 14, 1789. It was a rallying point and symbolic act of rebellion in the…
Continue reading “TIP OF THE DAY: Chambord Cocktails For Bastille Day”
[1] Ready for his close-up: Our crustacean friend is holding a piece of lime, to be squeezed into the soup at the HM Grand Central Hotel in Phnom Penh, Cambodia (photo courtesy Pexels). [2] You can serve a larger bowl or a smaller bowl. We recommend a larger service plate under the bowlm so the…
Continue reading “FOOD FUN: Let Me Out! Says The Crayfish”
July 2nd is National Anisette Day, celebrating a clear, anise-flavored liqueur that became popular in Italy in the 1800s. It is usually made from aniseed, although it can also be made from fennel, licorice, star anise, or a blend. Before commercial production, people made their own liqueurs (and made their own wine, brewed their own…
Continue reading “Anisette Vs. Sambuca Difference (Plus Pastis & More)”
[1] A pousse cafe for July 4th. The recipe is below (photo © Molecular Recipes). [2] Use Campari for the red layer (photo © Campari Group). [3] Coconut rum provides the white layer (photo © Pernod Ricard). [3] Get great blue color from blue Curaçao (photo © De Kuyper). For July 4th food fun,…
Continue reading “JULY 4th: Pousse-Café, A Layered Drink”
