Salmon Chowder Recipe

When the recipe starts looking like this...

from 50 Chowders by Jasper White, p.106

It's time to type up a clean version here!

Salmon Chowder
8 servings

ingredients:

• 4 oz bacon (if slab, rind removed and 1/3" dice) optional
• 4 tb butter or bacon fat
• 1 med onion, chopped (or leeks, ramps, shallots)
• 1 fennel bulb, sliced optional
• 2-3 cloves garlic, minced
• 2 bay leaves
• 1 tsp fennel seed (if no fennel bulb)
• 1 tsp dry tarragon (or. 2-3 sprigs fresh)

• 2 lbs potatoes, sliced or chopped
• 1 large carrot, sliced optional
• can corn, optional
• 4 c stock (fish, veg, chicken...)
• salt + pepper

• 3 lbs salmon or salmon parts, cut into large chunks
• 1/2 (+) heavy cream or Mexican crema

• fennel leaves, chopped garnish if have

method:

• Heat large heavy pot, add bacon. Cook until crisp. If no bacon, heat butter or bacon fat
• Add onion, garlic, fennel. Saute until soft
• Add herbs, stir about 1 minute
• Add potatoes (and other veg), cover with stock. Bring to a boil, cover, boil about 10 minutes.
• Add seasoning and salmon, cook for 5 minutes
• Stir in cream, let sit for up to 1 hour (if you can wait that long) or at least 15 minutes
• garnish with fennel leaves

10 on the 11th: My 10 Fave Foods of Thanksgiving

This is a fun monthly thing instigated by Marsha In the Middle. 
Usually we answer 10 questions.
And usually I answer over on my fashion blog SpyGirl. 

This month, however, there was one question: Tell us 10 of your favorite things about Thanksgiving. My 10 things are all about food! I love Thanksgiving food!

1967. Grandfather carves, I pose.

I'm no longer a fan of Turkey (I find fowl foul), but I do love 

1. Stuffing! 
    My Mom's version is what I compare all Thanksgiving stuffings to... 
    most don't live up to my flavor memory.

2. Gravy
    I made the gravy when I was growing up.
    Recently I made pork gravy for Severo and the recipe/muscle memory immediately returned.
    I was missing the proper utensil, however.

    You might think me weird, liking gravy and disliking turkey.
    It's not the taste, it's the texture of the meat.

3. Creamed Onions!
    OK, I'm starting to drool.

4. Mashed Potatoes
    I make really delicious mashed potatoes.
    I cook them in a pressure cooker and use some of the potato water as my mashing thinner. And lots of butter.

5. Roasted Yams (or Butternut Squash)
    I prefer my yams savory. I slice in 3/8" rounds and roast them in olive oil.

6. Baby Green Peas
   I use frozen, boiled, with a bunch of garlic power in the water.

7. Cranberry Relish
    I'm team made from scratch.

8. Pumpkin Pie
    OK, I'll accept Pecan or Apple as well

Hmmmmm. These are my most important Thanksgiving items.
Only 8!

our plates in 2016

After looking online at what Whole Foods offers I'll add:

9. Spinach Artichoke Parmesan Dip
    Yeah, that would be nice to graze upon while cooking the other stuff.

10. Brioche Rolls (to go with the dip)

Tada!
Hungry yet?
What foods say "Thanksgiving" for you?

Link to Marsha's answers for this month.

Linking up with Marcia

and

Shelbee's Shelbee's On the Edge

Delicious Breaded Fish

Tim and Lisa, my pals in Portland, have served this a couple of times when I've visited. Their recipe comes from a magazine (not sure which). I wasn't totally happy with the breading, and found something better from NY Times Cooking.

The aioli is addictive - make a double batch! Great for Tuna Salad!

Fish

• 1-1/2 lbs mild fish fillets (sole, swai, tilapia, halibut, etc)

Chile Cilantro Aioli recipe from Tim 

better if made in advance to let flavors blend

• 3tb mayo
• 1/2 serrano chile, cored and deseeded, minced
• 2 cloves garlic, minced
• handful cilantro, minced

Breading recipe from NY Times Cooking

• 1 egg
• Salt and freshly ground pepper to taste
• 3 tablespoons water [or milk]
• 1 tablespoon vegetable oil

• ½ cup flour

• 3 cups fresh bread crumbs or panko

1) Beat the egg, salt, pepper, water and oil in a flat dish.

2) Put the flour in a flat dish and toss the fillets in it. Shake off excess.

3) Put bread crumbs in a flat dish.

4) Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.

5) Fry the fillets in butter or olive oil until golden brown and cooked

Serve with lemon wedges