Cooking Through Our 20s Series Vol. 2

This past long weekend, my friend K and I went on a quick getaway to Camden, Maine, about a 3-hour drive from Boston. Personally, I was not expecting this trip to reignite my love for New England completely, but it did just that. When K and I travel together, our planning doesn’t answer the traditional question “what are we going to do?” but rather, “what are we going to EAT?”

We ate a lot, we did a lot, and I have a lot to share with you, but I will start with what was, for me, the most wholesome part of the trip. Rooted in our love of cooking and eating, Kaela and I began a weekly meet-up where we create, cook, and eat a recipe together. The first one you can read about HERE. This time, we wanted to use fish because we wanted to taste the Maine coastline, and we wanted something warm again because (you guessed it) it’s still cold… very cold. We decided on a Haddock Corn Chowder!

Below is the recipe. Follow along to join us!

1 Large yellow onion

1 Stick of celery

1 Can of corn

2 Potatoes

1 Pound of haddock

Milk

Heavy Cream

Dill

Parsley

Salt & pepper

Butter & olive oil

I love a one-pot-shop recipe. Bit by bit, you’ll be adding everything to your pot.

Step 1: Start your soffritto with the onion, celery, olive oil, and butter (soffritto is the Italian word for onion, celery, and carrot base that is used to start most dishes; in this recipe, we did not use carrot)

Step 2: Once that cooks for a few minutes, add in the corn and potatoes and let cook with the lid on until potatoes soften

Step 3: Add haddock on top, letting it cook for a few minutes

Step 4: Use your spoon to divide haddock into smaller pieces and pour in the milk and cream, and cover (1 to 2 ratio for milk and cream, as much as you like, depending on your consistency preference)

Step 5: Let simmer for about 10 minutes, serve, and enjoy!

Soft jazz was playing in the background as we sautéed, chopped, smelled, and tasted. We chatted a bit as we cooked (we are both enthralled in the moment when cooking, so there wasn’t much of this), and then once we set the table and brought the pot over, we were not excited but MORE to try what we created.

In one bite, we could taste the sweetness of the corn, the milkiness of the butter and heavy cream, the flakiness of the haddock, and the herbyness of the dill. We were so proud of ourselves. It was truly scrumptious. We had seconds and thirds. Perfect for a winter night in lovely New England.

After discussing our technique, how we could make the soup differently another time, and how to use the various ingredients in other dishes, the conversation somehow found its way to the usual. As 25-year-olds tend to do, we talked about the future, the past, and the uncertainty of this time in our lives.

What do we want to do?

Do we want to study again?

Do we want to keep working?

Why is a full-time job for an undetermined amount of time so daunting?

Could we find a way to sustain ourselves by working for ourselves?

Is applying to jobs scarier or actually getting the job the scary part?

Where do we want to live? and grow up?

How do we make more friends as adults?

I left Camden grateful for where I am in life. Spiritually and physically. I grow each day, blessed to be surrounded by my family and friends. I have a strong base in my home, Boston, that keeps me stable as I try to answer these questions. When speaking with my friends who are going through the same thing, I can’t help but feel better. If it weren’t for this, I wouldn’t be where I am and who I am today.

If you’re in your 20s (or not) and feeling any of these doubts, please share them with me in the comments below. I want to hear about what you’re going through, thinking about, and feeling during this time in your life. Let’s support each other!

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Grazie mille and wishing you the best food adventures.

until the next meal,

Nadà

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