Today’s recipe is a little riff on a family favorite. I, like most people who grew up on the East Coast of Canada, grew up eating fish and seafood chowder. My grandmother always made a huge pot whenever and wherever the entire family congregated. Naturally, the chowder was always accompanied by a fresh batch of tea biscuits. I often say that this combo would be my preferred last meal. It is perfect, so why mess with it? Well, because I can’t help it. It’s not in my nature to leave well enough alone. Today’s Miso Clam Chowder is not an improvement of a childhood favorite because you can’t improve upon perfection. This is not an attempt to elevate, this is playtime. Delicious playtime, I might add.
Oysters Rockefeller – Overthinking Classics
The New Year is nearly upon us so it just makes sense to shuck an oyster. As far as I’m concerned, shucking an oyster is as iconic as popping a cork at midnight. And while you could serve your oysters with nothing more than mignonette, there is something to be said for Oysters Rockefeller. A dish so rich they name it after the richest man in America circa 1889. While it may seem like the height of sophistication and it is, it’s actually an incredibly simple recipe to pull off with plenty of make-ahead opportunities. But the simple preparation doesn’t detract from the overall impact of the finished dish. I promise your guests will be impressed. So let’s get to it.
Scallop Crêpes with Garlic Chips & Preserved Lemon
These Scallop Crêpes are very near and dear to my heart. A lifetime of memories lives in this dish. This is the recipe my mom makes every year for Christmas Eve. I have no idea when or how this tradition started but I do know we’ve done it my whole life. Sure, there were a few years when these crêpes didn’t happen. Less-than-ideal holiday circumstances made the thought of frying up a stack of crêpes feel like a bridge too far. But every year that we could, we made crêpes. And I’m so excited to let you in on this little family tradition. So let’s dive right in!
Tajín Shrimp Bowls with Mango Curtido
Canadian Thanksgiving is officially two weeks away, so I thought I’d squeeze one last rational recipe in before the onslaught of holiday content begins. Today’s Tajín Shrimp Bowls are by design extremely low-key. They are the perfect thing to eat while binging questionable television in a mostly clean hoodie. Or at least that’s what I did with them. This is strictly a meal I make when I’m home alone. Mostly because Sunny, my lovely and patient partner, is a shrimp-hater. He’s trying his best with other shellfish but shrimp has proven to be a bridge too far. But that’s fine, more shrimp for me.