|
|
Article: Local hero: in Portland, Ore., chef Greg Higgins is leading the way in a movement to bring locally grown food to the table.(cook book)
- Article from:
- Country Living
- Article date:
- March 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Dungeness Crab and Mussel Chowder
MAKES 10 SERVINGS
14 ounces fingerling potatoes
1/4 cup olive oil
4 ounces bacon or pancetta, chopped into 1/4-inch pieces (about 1/2
cup)
3 tablespoons finely chopped garlic
1 teaspoon lemon zest
3 tablespoons finely chopped shallots
1 tablespoon fresh thyme leaves
1/2 teaspoon Asian chili paste, such as Sambal Oelek
3 tablespoons all-purpose flour
1 1/2 pounds fresh mussels
1 750 ml bottle Pinot Gris wine (about 3 cups)
2 cups chopped leeks, about 1/2-inch pieces
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
1 pound Dungeness ...
Related newspaper, magazine, and journal articles:
|
|
Article: Seafood savvy: EcoFish Inc. offers consumers ease of use, food ...
Stagnito's New Products Magazine;
March 1, 2005 ;
700+ words
... ... seafood in their homes. [ILLUSTRATION OMITTED] [ILLUSTRATION OMITTED] EcoFish Inc., Portsmouth ... the cooking process. [ILLUSTRATION OMITTED] "Most consumers overcook ... with Spiced Salt Rub by Greg Higgins; Wild Alaskan Halibut ...
|
|