On Saturday Nights we eat 'local' - in other words, we eat American or Mexican or, if there is such a thing, Canadian. If anyone knows of any Canadian-based food, lmk.
Tonight I made something Mikel has been requesting for a while, but I haven't been able to make because of the lack of oyster mushrooms at my local market. Luckily, there are times when I will be able to order if from my CSA. Mikel was very grateful that I did not substitute for the oysters - they are his favorite - and the only mushroom he likes. Luckily, if you are not a fan of fungus, you may replace them with anything, really - roasted corn, roasted peppers, turnips, seitan, baked tofu, cauliflower, the list goes on.
The soup is thickened with arrowroot - which is not only better for you but is also a more stable thickener than cornstarch. I made homemade stock to which I added some seaweed, too. I seasoned the soup with Old Bay, Tabasco, Worchestire sauce, salt and pepper.
When I was growing up, my parents owned a seafood restaurant and this was one of those dishes that I really loved, but couldn't really have; we weren't well off and the clams were for the paying customers.
Everyone loved this (but Cat) and serving it in a bread bowl adds mightily to the appeal.
almond milk: $1
homemade stock: $.75
onion, garlic, pepper, spices: $1
Tabasco, arrowroot, worshech...sauce: $1
Total to impress 5 people:
Total to make 6 servings without bread bowls: