Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A creamy fish chowder --- hold the dairy

Anjali Prasertong



JewishWorldReview.com | Cooking for my family during a holiday visit to Seattle, I came up with this chowder as a light yet comforting weeknight dinner to give us a break from the rich holiday meals we had been eating. The broth skips the usual milk or cream and is instead thickened by pureeing cooked potatoes and aromatics into a creamy, flavorful base studded with chunks of mild white fish and soft vegetables. Warm, satisfying and not too heavy, this dairy-free soup is the perfect meal for a chilly winter evening.


The soup was originally going to include a little dairy. My husband is a Massachusetts native and is very particular about his seafood chowders, so I felt that a completely dairy-free version wouldn't fly. But as I was cooking, I realized the half-and-half I had grabbed at the store was actually flavored with vanilla and there was no milk in the house.


I have a confession: I was secretly happy about this mistake. I had already pureed the broth by that point and was pleased with how creamy yet clean it was, the flavor of the fresh-from-the-market fish not masked by heavy dairy. And when we all sat down to dinner -- steaming bowls of the fish chowder, simple roasted carrots and a fresh loaf of olive bread -- even my chowdah-loving husband said, "The lack of cream didn't even bother me!" Around here, that counts as a victory.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


If, like me, you find super-rich, dairy-filled soups too heavy in the first place, you might just like this version even more than the original.

LIGHT, CREAMY AND DAIRY-FREE FISH CHOWDER

MAKES: 4 servings


  • 2 tablespoons olive oil
  • 3 tablespoons olive oil, plus more for brushing squash
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 celery stalks, chopped, divided
  • 4 Yukon Gold potatoes, divided
  • 1/4 cup white wine
  • 1 quart low-sodium vegetable stock, divided
  • 1 carrot
  • 1 pound lean, firm white fish (such as cod, rockfish or haddock), cut into 1-inch pieces
  • 1/2 to 1 teaspoon white wine vinegar, optional
  • Chopped celery leaves or parsley, for garnish


Warm the olive oil in a large pot over medium heat and saute the onion, garlic and half of the celery until the onion is soft and translucent. Meanwhile, peel and chop 3 of the potatoes (makes roughly 2 cups). Add the potatoes, white wine and 3 cups of the stock to the pot and bring to a boil.

Lower heat and simmer for 7-10 minutes, or until potatoes are very soft. Remove pot from heat. Blend until smooth with an immersion blender or in batches with a countertop blender. If needed, add some of the remaining 1 cup stock to thin soup to desired consistency. Taste and add a little salt if needed.

Return pot to stove and bring back to a simmer. Meanwhile, dice the carrot and remaining potato. Add the diced carrot, potato and remaining chopped celery to the soup and simmer for 10 minutes, or until the potato pieces are soft but not falling apart. Add the fish and simmer for 5 minutes more, or until fish is cooked through. Taste and add a little vinegar if soup needs some brightness. Garnish each serving with celery leaves or parsley.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

(Anjali Prasertong is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)




© 2013, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.

Quantcast