Sunday, November 21, 2004
Menu: A Simple Blogger Dinner, Nov. 20, 2004
by Tom Bozzo
- Sweet potato chips (*)
- Garlic-stuffed green olives
- Smelly but delicious Wisconsin cheeses
(Farmer John's Provolone, Fantôme Chevre Provencale)
- Crackers
Salmon and Leek Chowder (recipe follows)
Clasen's Sourdough Rye
Apple Pie (Ela Orchard Ida Red appples)
2002 Bucci Verdicchio
2002 Verget Macon-Bussieres "Vielles Vignes du Clos"
2 bloggers, 1 spouse of blogger, children of blogger sleeping (mostly), cat of blogger left to his own devices outside.
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Salmon and Leek Chowder
3 cups chicken broth
12 oz. salmon filet
1 tablespoon butter, room temperature
1 tablespoon all-purpose flour
4 slices thick bacon, chopped
2 medium leeks, thinly sliced (white and pale green parts only)
2 medium or 1 large white-skinned potato, peeled and cut into 1/2-inch dice
2-1/2 cups milk
1/2 cup heavy cream
2 tablespoons chopped fresh chives (or 2 teaspoons dried)
Bring broth to simmer in a skillet. Add salmon, cover and simmer until cooked through. Transfer salmon to a plate, reserving broth. Flake salmon into small pieces.
Combine butter and flour in a small bowl. Cook bacon in a heavy large saucepan over medium-low heat until crisp. Transfer bacon to paper towels with a slotted spoon. Add leeks to drippings in saucepan, sauté 3 minutes. Add potato and reserved broth and bring to boil. Reduce heat; cover and simmer until potato is tender. Add milk and bring to boil. Whisk in flour mixture.
Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon, and bacon. Simmer until heated through. Season with salt and pepper to taste. Serves 4.
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(*) Not homemade, but surprisingly easy to do (baked) with appropriate equipment: a mandoline-like slicer that makes quick work of root vegetables with little risk of slicing one's finger off.
Munchies
- Sweet potato chips (*)
- Garlic-stuffed green olives
- Smelly but delicious Wisconsin cheeses
(Farmer John's Provolone, Fantôme Chevre Provencale)
- Crackers
Salmon and Leek Chowder (recipe follows)
Clasen's Sourdough Rye
Apple Pie (Ela Orchard Ida Red appples)
2002 Bucci Verdicchio
2002 Verget Macon-Bussieres "Vielles Vignes du Clos"
2 bloggers, 1 spouse of blogger, children of blogger sleeping (mostly), cat of blogger left to his own devices outside.
--------
Salmon and Leek Chowder
3 cups chicken broth
12 oz. salmon filet
1 tablespoon butter, room temperature
1 tablespoon all-purpose flour
4 slices thick bacon, chopped
2 medium leeks, thinly sliced (white and pale green parts only)
2 medium or 1 large white-skinned potato, peeled and cut into 1/2-inch dice
2-1/2 cups milk
1/2 cup heavy cream
2 tablespoons chopped fresh chives (or 2 teaspoons dried)
Bring broth to simmer in a skillet. Add salmon, cover and simmer until cooked through. Transfer salmon to a plate, reserving broth. Flake salmon into small pieces.
Combine butter and flour in a small bowl. Cook bacon in a heavy large saucepan over medium-low heat until crisp. Transfer bacon to paper towels with a slotted spoon. Add leeks to drippings in saucepan, sauté 3 minutes. Add potato and reserved broth and bring to boil. Reduce heat; cover and simmer until potato is tender. Add milk and bring to boil. Whisk in flour mixture.
Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon, and bacon. Simmer until heated through. Season with salt and pepper to taste. Serves 4.
-----------
(*) Not homemade, but surprisingly easy to do (baked) with appropriate equipment: a mandoline-like slicer that makes quick work of root vegetables with little risk of slicing one's finger off.
