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.
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
1 cup freshly grated Parmesan cheese
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)