food, glorious food

This week, I got amazing fresh corn from the Davis Square Farmer's Market. Possibly the best corn I've ever had. After eating it on the cob for a few days, I decided to try my hand at a chowder. I made a thin chowder, like my mama always cooked, with squash and sweet potato. The first time I had it, I wasn't that excited. But the next day it was wonderful. The flavors needed time to mingle. It was great with garlic croutons.

( Click here for the recipe. )

Also this week the talented 7j made me quinoa fried rice. "What," you might ask, "is that?" Basically, she used quinoa to make fried rice, since actual rice makes me sick. It contained shrimp, red pepper, shitake mushrooms, sweet onion, carrots, and bok choy. It came out really well, although next time I think we want to under-cook the quinoa a bit for a more crunchy texture. It really makes a much better rice substitute than orzo or couscous.