Some cosmetic changes in preparation for larger site changes in the works.
Speaking of salmon, does anyone else have The Good Fish cookbook? REC inside
Joined: Dec 21, 2005
Posted to Thread #20591 at 4:26 pm on Sep 29, 2011
One of my Twitter friends is Chef Becky Selengut from Seattle and her newest cookbook is so gorgeous, I have it sitting next to my bedside table and I think I am going to make this tonight as the fog is back with a vengeance.
Here's a recipe from Becky's book, shared by another Seattle friend who has a wine business. I love Catherine's newsletter, it makes me wish I lived up there so that I could order wine from her. She's a friend of Traca's too (that's how I know her - hugs to Traca!).
From the Queso Y Vino newsletter:
WILD SALMON CHOWDER WITH FIRE-ROASTED TOMATOES
from GOOD FISH by BECKY SELENGUT
"This is a healthier version of chowder from my friend, chef Becky Selengut, that purportedly takes less than 45 minutes to make. This seems like the perfect fall dish--warming, comforting, but with some of the fireworks of summer still flavoring your bowl. While it may seem unusual, the key to tender salmon in this dish is to follow the instructions--put your salmon in last & turn off the heat, letting the stock cook the fish. That's right, turn off the pot, and let the fish gently steep for 5 minutes. (This is especially important when choosing chum, pink, or coho salmon which are lower in fat.)"
1 Tbs extra-virgin olive oil
1 medium onion, cut into small dice
2 cloves garlic, minced
2 ribs celery, cut into small dice
1/4 tsp salt
1 medium Yukon Gold or small russet potato, peeled, cut into small dice
1 tsp minced fresh thyme
1 fresh or dried bay leaf
1/4 tsp cayenne
1/4 cup dry white wine
1 (14-ounce) can diced fire-roasted tomatoes
1 cup water
1 cup clam juice
1/3 cup cream
1/2 pound wild pink, chum, or coho salmon fillet, skinned, cut into 1/2 inch cubes
1/4 cup minced fresh Italian parsley
Grab yourself a large stockpot, add the olive oil, and heat over medium-high heat. Saute the onion, garlic, celery, and salt for 5 minutes, then add the potato. Saute for another 5 minutes. Add the thyme, bay leaf, cayenne, and white wine, stirring to loosen any bits clinging to the pot. Add the tomatoes, water, and clam juice, and bring to a boil. Lower the heat and simmer for 15 minutes, or until the potatoes are soft. Add the cream, salmon, and parsley; stir gently and turn off the heat. Let the soup sit for 5 minutes. Taste and adjust the seasoning before serving.
The chowder is better the next day and keeps well in the freezer for 2 months.
"Becky's sommelier wife, April Pogue, suggests a Cru Beaujolais with this chowder. Here's the one I suggest: Domaine Foillard Cuvee Corcelette 2009, Morgon $37"
Source: ---- Catherine Reynolds
Catherine's site: http://quesoyvino.net/
Becky's site: http://www.chefreinvented.com/
"Well-behaved women rarely make history."
Other messages in this thread:
- 20591. Speaking of salmon, does anyone else have The Good Fish cookbook? REC inside - Heather_in_SF - 4:26pm on 09/29/11 (12)
- thanks! a new cookbook to wish for---maybe on my xmas list. [NT] - AngAk1 - 7:41pm on 09/29/11
- So I did make this last night, rather a comedy of errors.. - Heather_in_SF - 5:11pm on 09/30/11
- Ha! thanks for the funny narrative and recipe recap. can't wait to make it. [NT] - AngAk1 - 8:50pm on 09/30/11
- Heather, we made this yesterday and it was just lovely. beautiful salmon color from the cream - AngAk1 - 5:27pm on 10/03/11
- I'm glad you liked it, I am really enjoying the leftovers too. [NT] - Heather_in_SF - 11:52pm on 10/03/11
- Heather, do you have her book? Becky's recipes are spot on & deeply flavorful. [NT] - Traca - 1:40am on 10/01/11
- Did you know she used to be the fish guru at The Herbfarm? [NT] - Traca - 1:41am on 10/01/11
- And when I was scheduled for a dinner w/ John Besh, Becky offered to cook. Dinner recap: [LINK] - Traca - 1:43am on 10/01/11
- Oh what a great post! - Heather_in_SF - 11:50pm on 10/03/11
- I didn't know that, she's amazing. and so is Herbfarm, can't wait to go someday. [NT] - Heather_in_SF - 11:51pm on 10/03/11
- Yes, when she came to SF on her book tour Celia at Omnivore - Heather_in_SF - 10:23pm on 10/01/11
- Heather, I've been asked to do a food demo at a ladies night at church, and soup was requested, so - AngAk1 - 7:06pm on 10/05/11