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

Tom Kha Soup with Corn

This is recipe is a combination of 

Seonkyoung Longest's online recipe and one from Victor Sodsook's True Thai cookbook

It's mainly for the flavors of the soup broth, the protein is up to you!

tom kha soup

INGREDIENTS

• 2 cups broth (chicken, veg, seafood, etc)
• 1 tbsp minced or 1 large OR 2 small lemongrass, pounded
• 2 oz ginger, minced OR galangal, pounded
• 2 medium or 4 small shallots, diced OR 1 small onion

• 2 tsp brown OR palm sugar
• 2 tbsp fish sauce
• 1 can (13.5 oz) coconut milk
• 1 large tomato
• (5 oz mushrooms - suggested: oyster or beech mushrooms but you can use your favorite mushrooms) [didn’t use]
• 6 kaffir lime leaves
• 1 to 3 Thai chilies, pounded OR 1 tbsp red pepper flakes
• 1 tbsp tamarind paste

• 1 lb shrimp and/or fish OR tofu
• 1 15oz can corn [my nontraditional addition, inspired by NEP Cafe]

• Handful cilantro, chopped
• 2 green onions, chopped
• 1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)

INSTRUCTIONS

1. Pour broth into a wok or medium size pot. Add lemongrass, ginger and shallots. Bring it to boil over medium high heat
2. Add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, chilies, tamarind pastes. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes 
3. Add protein, simmer until cooked
4. Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!

Meatless Lasagne

This recipe more or less comes from the Barilla Oven-Ready Lasagne Noodles box.
My proportions are low on noodles, dense with cheese for a 9 x 9" or 9 x 12" baking dish.
I have found that the noodles don't totally soften up during the initial baking and I've been experimenting with pre-soaking them in sauce.

[1st revision 2/25/2022 replaced mozzerella with fontina]

[3/31/22, manchego was the replacement]

Meatless Lasagne

6 servings

Preheat oven to 375º

INGREDIENTS

• 4-6 "ready to bake" noodles (Barilla noodles are flat and 3.5 x 6.5")
• 24 oz jar Spaghetti Sauce (we like Rao's Roasted Garlic)
• 2 eggs, beaten
• 15-16 oz ricotta or requeson
• 2 cups grated mozzerella OR monterey jack OR 8 slices of Fontina 
• 1/2 cup grated parmesan for top

METHOD

1. Lay noodles on a cookie sheet and spread some sauce (or water) over to moisten
2. Let sit for a while (optimum time TBD)
3. Beat eggs in a large bowl
4. Add cheeses, mix thoroughly (if your cheese is sliced, leave for later)
5. Spray or spread olive oil on baking dish
6. Add some sauce
7. Make a noodle layer
8. Add a layer of 1/2 the egg/cheese mixture
9. Add a layer of sliced cheese, if that's what you're using
10. Make another cheese layer
11. Make another noodle layer
12. Make another sauce layer
13. Make another fontina layer on top (see step 9)
14. Sprinkle top with parmesan
15. Bake for 25-30 minutes (cover with foil if needed)
16. Let rest 15 min before serving

Kimchi Tuna Noodles

My take on a NY Times recipe.

Kimchi Tuna Noodles

serves 2

INGREDIENTS

• 1 cup cabbage kimchi, including juice
• 1 package udon noodles
• 1 tablespoon unseasoned rice wine vinegar, plus more to taste (or lemon or lime juice or fish sauce)
• 2 tablespoons toasted sesame oil, plus more to taste
• 1 5oz can tuna, drained
• 1/2 c chopped onion
• 1 inch piece fresh ginger, peeled and thinly sliced into less than 1/4-inch-thick matchsticks
• 1/2 c chopped cilantro
•  Red-pepper flakes, gochugaru or sambal oelek (optional)
• 1 tablespoon toasted sesame seeds or furikake (optional)

PREPARATION

1. Place a colander over a medium bowl and drain the kimchi. 
2. Boil water, cook udon.
3. Coarsely chop the kimchi.
4. To bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. 
5. Stir in the tuna, breaking up the tuna into large chunks.
6. Add the rest of the ingredients, and stir to combine. Because each batch of kimchi tastes different, it’s important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it’s too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
7. Serve room temp or cold with a sprinkle of sesame seeds, if desired. 

It keeps in the refrigerator for up to 3 days, if it lasts that long.

The Glutton Tastes Downtown Houston

Houston has great eatin'.
My limitations were:

1. Be within walking distance of the hotel. 
2. Satisfy food cravings.

Yelp helped me find some:

I also took advantage of the Hotel ICON's inhouse restaurant, Line & Lariat. A lot.

Here's a gluttony breakdown, day by day [long post]:

Thursday 

Afternoon Tea

Cold brewing teas in my bathroom. (Hibiscus and PG Tips. They both cold brew well).

The hotel only had Keurigs and offered no Black Tea, only one pod of Green Tea.

Which I brewed but didn't drink.

And I didn't have foil to MacGyver refills with my own tea.

Next time, I'm bringing a kettle. Because I woke up WAY earlier than 6am, when they offered the complementary caffeine buffet. Which was awesome, BTW.

 Dinner

Line & Lariat: 

Roasted Brussels Sprouts (had leftovers for later)

Rolls (ditto)

Chile (so delicious that I had it again on Sunday)

Research (important Gluttony activity)

Breakfast looks promising (from Room Service menu).

Friday

Breakfast (and Lunch) at Line & Lariat

My spot. This is where I sat every time I ate in the dining area.

10% discount for artists! Woohoo!

Migas. Did not disappoint.

Made soft tacos for later with the beans and tortillas. (Very necessary).

The waitress gave me a superior Chipotle Salsa, which I poured onto my leftovers.

Midday Sweet
I craved a scone. I got Tres Leches from Treacherous Leches.

OMG!

I made it last all day.

Dinner [I didn't have dinner?]

Saturday

Breakfast
I craved a country breakfast, specifically grits and eggs.
After much Yelping (and a lot of delicious sounding places are closed during the weekend in downtown) I settled on Toasters Cafe. Walking over there was lovely -- I'll post pix in another post.

Surprise! Mexican Coffee with Cinnamon! This when I simply asked for coffee.

 [pulled from their online menu] Shrimp & Grits

Large Pan Fried Shrimp, Andouille Sausage, Onions and Peppers in a Spicy Tomato Based Sauce over Savory Grits and topped with a Fried Egg served with a Biscuit. [WAIT!!!! Where's the biscuit????]

No matter, this was super delicious. I took the toast ToGo, but never ate it. A biscuit would have been more useful.

Midday Sweet.
I was still craving that scone.
On my way back from Toasters, I stopped at (very busy) Boomtown Coffee Main Street Cafe.
No scones (sad face).
Got Cinnamon Cake instead upon advice from a "regular" waiting in the line in front of me.
It complemented the free Hotel Icon Caffeine Buffet coffee, but was no scone.
[No photo]

Dinner at 9:30pm

Behold the long awaited sad salad.

Sad because I ordered it at 7:30.
I couldn't order room service (room phone dead) so I got an art fair helper to spell me and I ordered this from the bar.
"Do you want this sent up to your room so you don't have to wait for it?"

"Sure."

I blithely go upstairs.

Work the fair until 9pm.

No salad appears.

Back down to the bar.

"Where's my salad?"

"What? You never got it? I went on break and told them..."

Gets salad from kitchen.

Is given no additional tip.

I take it upstairs exactly as you see it here.

The salad itself was yummy.

Not getting it when expected was brutal.

Sunday

Breakfast (and Lunch)

Mas inhouse Migas.

It worked on Friday and I didn't want another Sad Salad situation.

Embellished with Pico de Gallo

Dinner
Got a ToGo cup of Chili from the bar (waited for it). So good! (no photo)

Monday

Breakfast (and Lunch and Later)
La Calle Tacos

Chilaquiles [huge portion that I carted to the airport but couldn't finish].

Esquite (Elote off the cob). So good. Packed into checked bag so Severo could taste it.

Yep. Good eats in Houston!

Linking with
Catherine's #sharealllinkup
Shelbee's Spread the Kindness

Super Delicious Shrimp

This is a one-pan dish that we love!

Super Delicious Shrimp
serves 4 -- makes a great leftover!

Ingredients:

• 3/4 lb Shrimp, peeled and deveined (about 3 dozen medium)

• 1/4 tsp saffron threads

• 2tb olive oil
• 1/2 medium onion, chopped
• 2-3 cloves garlic, minced

• 1 14oz can Rotel or other tomato/chile mix
• 2 chipotle peppers (the canned in adobo sauce kind), chopped fine
• 1/2c white wine

Method:

1. Soak saffron in 1/4 c water
2. Saute onions and garlic in olive oil in a skillet
3. Add saffron, Rotel, chipotles, wine -- let simmer for 5 minutes
4. Add shrimp, simmer until shrimp is opaque/cooked

We like to serve it over rice.

LA Times Food Bowl Night Market in Grand Park

The Fool Bowl Night Market!
An annual eating event held al fresco in downtown LA, sponsored by the LA Times.

Severo and I rendezvoused, and proceeded directly to the entrance and the Selfie Wall:

"Tilt your head so it looks like the taco is a pillow."

The entrance to the main "food court" lit with lanterns.

Our first taste, Black Flour Crepes.

[The theme for the night was Taco Tribute, hence the "French Tacos"]

We got the Bearded Guy (ratio of cheese : avocado bad -- too much avo)
and

the Low Rider (YUM!)

Second taste: Bunso Boys

We ended up getting all three items!

First, the savories,

Pancit

and

Sisig

(Severo was in heaven. Nostalgic flavors.)

Later, we returned for the Suman

Bloggers in the wild, videoing the tasting of the Suman

Oh hi City Hall!

The fickle red finger of fate points to the former LA Times clock.

Our final taste was at Commerson.

We got the Lamb Sliders

and

Red Snapper Ceviche (the best thing I had all night)

Someone was very happy about the sliders.

Classic City Hall

We then meandered over to Grand Street Market.

It was 9:10, most places were closed, except McConnell's, which had a line.

We will obviously have to return for someone to taste a Filipino Rice Bowl!

Beefy Chili

Beefy Chili

ingredients

1 med onion, chopped

2-4 cloves garlic, minced

2 tb olive oil

1 lb ground beef

1.5 tb chili powder

0.5 tb ground cumin

1-2 bay leaves

1 tsp oregano

1 tsp Worcestershire sauce

28oz can of Rotel or tomato sauce

2c cooked beans

directions

• In a heavy saucepan, saute onions and garlic in oil until soft
• Add beef, cook until beef is browned throughout, breaking it up with a fork
• Add spices and Rotel.
• Bring to a low boil for 30 min, stirring occasionally 
• Add beans, simmer 15 min

Enjoy!

This is adapted from Blue Plate Specials & Blue Ribbon Chefs by Jane and Michael Stern
They got the recipe from Porubsky's Grocery in Topeka, KS.

Gluttony y Glotonería

It was a night of food y música with Dez -- dinner at Ms. B's M & M's Soul Food on Manchester

 then Café Tacvba y Los Tigres del Norte en El Forum. 

Food first:

I got the Catfish (REALLY good), Dez got the Baked Chicken. 

There were sides, I didn't take a picture. 

We split the awesome Peach Cobbler. 

After walking my leftover catfish to a very secret free parking spot, we went over to The Forum.

We surveyed El Merch

Gorras de beisbol y Tigres

Baratijas

I know I'm going to regret not getting that embroidered edge key chain

Best of all, and take note of this my musician friends, 

¡Los Sharpies!

Nice markup, right? Or is that markerup - haha.

Café Tacvba opened and wow were they a visual and sonic feast!

Their hats and fringe glowed in the dark!

I sense a SpyGirl sketch of Rubén coming soon. 

Here's a silent stop motion video showing the fringe in action:

¡Fantástico! 

 I have no photos of Los Tigres del Norte. Perhaps I was too transfixed by the spectacle. There was video, sometimes the usual live feed and sometimes prerecorded performances of the same song but at another venue (confusing!). They wore shiny jackets and leather pants with thin metal tubing over the knees (strange!). The vocals started sounding just a little bit weird then ¡BAM! the power went out. For a few seconds, the entire venue was dark -- except for the light from everyones' phones (disturbing!). The percussionists kept playing (troupers!). Gradually the power restored, and a backing track revealed itself by repeatedly playing the finale "muchas gracias" over and over (oops!).
Behind me lurked La Caterwalla. She very enthusiastically sang along, WAY off key. She also had a bad sense of personal space and managed to crowd me, despite the chair between us. Hit by her fan, check. Hit in head, check. At least she didn't throw her drink at me! ¡Ay, señora!

[Pardon any bad Spanish. I was using el Google for translations].

Linked up with Shelbee's On the Edge of the Week Linkup