Friday, January 18, 2008

FRIDAY NIGHT SEAFOOD SUPPER ~ SALMON & WILD RICE CHOWDER / LEE BAILEY'S ONION-PARMESAN PUFFS




SALMON & WILD RICE CHOWDER


~ Perfect fare for a blustery night (adapted from The Gunflint Lodge Cookbook)


2 Tbsp. unsalted butter

1 finely chopped red onion

1 finely chopped (white part only) leek

1 tsp. minced garlic

1/2 cup diced celery

1 tsp. fresh thyme

2 Tbsp. flour

3 (8-oz) bottles clam juice

1/2 cup roasted tomatoes*

1 cup cooked wild rice

1/2 lb. chunks of bite-sized salmon

1 cup corn

1 cup heavy cream

2 Tbsp. chopped fresh basil (2 tsp. dried)

salt & freshly cracked pepper to taste


  • Melt butter in stockpot. Add onion, leek, garlic, celery and thyme. Cover and cook until vegetables are tender.
  • Stir in flour. Simmer slowly for 3-4 minutes. Whisk in clam juice; cook until thickened.
  • Add roasted tomatoes, cooked wild rice, salmon, corn, and cream, and basil. Simmer 5-10 minutes or until salmon is cooked. Season with salt & pepper to taste. (serves 6)

Note: ROASTED TOMATOES: Slice Roma tomatoes lengthwise and brush halves with extra-virgin olive oil. Arrange cut side u on baking sheet. Sprinkle lightly with coarse salt and pepper. Bake at 250-degrees for 2-3 hours or until tomatoes are about half to three-fourths dried (similar to dried apricots.) Store in covered container in refrigerator for 4-5 days ore freeze for up to 6 months.
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LEE BAILEY'S ONION-PARMESAN PUFFS


1 1/2 cup water

3/4 cup (1 1/2 sticks ) unsalted butter

2 cup coarsely chopped onions

2 tsp. salt

1 1/2 cups flour

6 eggs

1 cup freshly grated Parmesan cheese

milk

additional grated Parmesan for topping



  • Preheat oven to 400-degrees. Grease 2 cookie sheets.
  • Bring water to boil in medium saucepan and add 1/2 cup (1 stick)of butter. Meanwhile, saute onions in remaining butter until wilted, about 5 minutes. Set aside.
  • When butter has melted in the water and mixture has come to a boil again, add salt and flour, all at once. Turn heat down to low and stir for a few minutes until mixture makes a ball and pulls away from the sides of the pan.
  • Off the heat, beat in the eggs one at a time, mixing well after each addition. Combine Parmesan cheese with the dough and then the sauteed onions, mixing thoroughly.
  • Drop heaping tablespoons of dough onto the greased cookie sheets. Brush tops with milk and sprinkle with additional Parmesan cheese. Bake until golden and puffy, about 35-40 minutes. (about 2 dozen puffs)



4 comments:

Gina said...

I'll know where to come when winter creeps up here Joey! Back to your archives to try your delicious recipes! Gx

GMG said...

This one looks perfectly edible! But first I'll try the champagne (and spare the chicken)... ;))
Have a great week!
Blogtrotter

Catherine said...

Love the photo's..and the recipe! Also enjoyed your Gifts from the Sea post!!
Have a great week Joey!
Hug's
Cat

joey said...

Thanks for the kind words, Gina & Cat. I love soup ... always have a pot going.

I'm with you on the champagne, Blogtrotter!