Recipes by Cynthia Fayad Syiek
I'm sure everyone in my family will want me to include in this cookbook why they have nicknamed me "Miss Burn-it." My tendency to burn everything started with my "Suzy Homemaker" oven, later called "Suzy Furnace" or "Suzy Incinerator." Invariably, I would forget that I had put a cake in the oven until many hours later. A few times, I remembered while we were eating out at Valley's. By the time we arrived home, the cake was burnt to a crisp and we would have to break the oven door open! To this day, I admit that I have a problem burning food for the very same reason - I forget that I am cooking something! The sound of the smoke detector is like a timer to me!
My favorite type of cooking is usually vegetarian. I enjoy making nutritiously complete and easy meals.
The Manhattan clam chowder was created for my first "date" with Allan. We were meeting at the Bardowells for dinner and he was bringing lobsters that he brought back from his trip home. Habib is allergic to milk, so instead of making traditional New England style clam chowder, I created Manhattan style by combining a few recipes and adding a little of this and a little of that. The result was that it tasted alot like Cioppino.
Manhattan Clam Chowder/Cioppino
2 bunches parsley (chopped)
6 cloves garlic (chopped)
1 large onion (chopped)
1 small bunch leeks (chopped)
1/4 stick butter
3 Tbsp dried, crushed mint
4 cans whole baby clams
4 bottles of clam juice
2 medium potatoes (diced)
3-4 large fresh tomatoes (diced)
1 can tomato paste
4-6 bay leaves
dash of oregano
pepper to taste
tomato-basil pasta (optional)
In a large pot, saute parsley, garlic, onion and leeks in butter. Add mint. When soft, add rest of ingredients and bring to a boil for approximately 15-20 mins. (If desired, add pasta and boil until pasta is cooked al dente).
You may need to add clam juice and/or water until chowder is the consistency you desire.