Cooksnaps (6)
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Used Polish blueberry jam and a few fresh blueberries instead of the lingonberry. Made more sauce than specified to serve with egg noodles. It’s quite sweet, so don’t skimp on the lemon juice. Next time I might add a little cider or wine vinegar. But a darned good recipe, thanks from Philadelphia PA USA -
This was a real crowd pleaser. I added shrimp and littlenecks to the scallops because whoo hoo, used two russets I had instead of small potatoes, all told too much solids so had to increase the liquid accordingly, didn’t have enough cream so used some milk, and with your excellent spicing it all came together into a perfect, oceanic brothiness, not too thick like most New England chowders. Hat is off. -
I made a double batch using 60% beef and 40% venison, and cut the bacon into squares which is why it looks like a messy armadillo. On this second time trying this recipe, I also added some finely chopped red and green bell pepper to compensate for the leanness of the venison. This was a popular dinner, quick and simple prep. Thanks! -
I found that any simmering of the dairy at all produced more separation and graininess than I like, so next time I will add the oysters to the sauté butter and cook them first and then add the milk and cream and just heat to warm. That said, this was good, and simple, and I liked the single note of celery. Sat out on the porch with a bowl and watched the remnants of hurricane Ida go by. Thank you!
