Food & Wine

<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, June 25, 2008 Seafood chowder comes from Everett woman's prized cookbook By Judyrae Kruse Herald Writer By the look of things thus far, this could well be one of those soup-for-supper summers, from beginning to end. More cool than hot, more drizzle than dry. So, then, soup. Here's a new-to-us recipe designed to do the job, plus put a smile on the face of Everett reader Janet Levi's face. She recently asked if anyone could supply the how-to for a tomato-based seafood chowder, and Jean Shauf of Everett answers in the affirmative, offering a tried-and-true cioppino recipe. "I am very fortunate," she says, "to have a copy of 'Strictly Fish,' a fishermen's wives' cookbook that's many years out of print and a prized possession. Perhaps this is the seafood recipe Ms. Levi is looking for. You can add scallops, too! I hope this helps." Then, for the go-with, Janet also asked for a cheese bread. Forum cooks have come up with some dandies, such as this treasured recipe shared by Barbara Garton of Everett. She tells us, "This comes from the deluxe illustrated edition of 'Mary Margaret McBride's Encyclopedia of Cooking,' a gift from my parents for our 10th wedding anniversary Sept. 15, 1965. We celebrated our 52nd anniversary last September." NORTHWEST CIOPPINO 2 cups sliced onions 2 cloves garlic, finely minced 1/4 cup oil 31/2 cups canned tomatoes, undrained 1 can (8 ounces) tomato sauce 1 cup water 1/4 cup chopped fresh parsley 2 teaspoons salt 1 teaspoon basil 1/2 teaspoon oregano 1/4 teaspoon pepper 11/2 pounds ling cod, perch, red snapper or other rockfish, cut in 11/2-inch chunks 1 dozen clams in the shell, scrubbed 1 cup cooked, peeled shrimp In large saucepan or kettle, cook onions and garlic in oil until onion is tender but not brown. Add tomatoes, tomato sauce, water, parsley, salt, basil, oregano and pepper. Cover and simmer gently about 30 minutes. Add fish chunks and clams; cover and simmer 10 minutes or until clams have opened and fish flakes with a fork. Gently stir in the cooked shrimp. CHEESE BREAD 3 tablespoons sugar 1 tablespoon salt 2 cups lukewarm water 2 cakes yeast 2 eggs, beaten well 4 cups (1 pound) grated American cheese 7-8 cups sifted flour Dissolve sugar and salt in lukewarm water. Crumble in yeast and stir until dissolved. Add eggs, cheese and flour to make an easily handled dough. Knead dough quickly and lightly until smooth and elastic. Divide dough into 3 equal portions. Shape into loaves and place in greased, 81/2-by-41/2-inch loaf pans. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 13/4 hours. Bake at 375 for 45 minutes. Makes 3 loaves. SOS: Edmonds reader Barbara Borylla says, "I am looking for a recipe called rata toulle, and none of my old cookbooks show any. It's made with beets, zucchini and squash, not eggplant. Perhaps one of your readers can help me out." How about it, Forum cooks? If you can share a recipe for rata toulle (not to be confused with the classic French multi-veg ratatouille, nor that appealing rat fella in the movie "Ratatouille") please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and, sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

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