Fall must be the best time of year cause all my favorite comfort foods can make an appearance. First off let me tell you I have a batch of the shredded buffalo chicken sliders in the crock pot right now, they will be served alsonside some nachos and hot dogs as we cheer on the rangers to win the world series tonight. If they don't win I'm pretty sure Jon will slide into a baseball depression. Either way there will be tears...
I watched Booby Flay make this Salmon Chowder a few weeks ago and was just waiting for the weather to get a bit chilly so I could try it out. And even though the soup has bacon and cream it is somehow light which is not necessarily what you think when I say chowder. It starts like any other chowder, render bacon fat and the sweat onions, leeks, celery, and thyme until soft. Normally, this is where you add flour and I thought about it and had to hold myself back because I didnt understand how delicate this soup was going to be. Then I used a small can of good quality fish stock (of course bobby made his own) and vegetable stock. Add in diced red potatoes and allow to simmer until the potatoes are soft. Then add about a cup of heavy cream. Then while the soup was simmering I took fresh salmon and cut it into pretty large chunks. Right before I was ready to serve I tossed in the salmon and just let hang out with the lid on for about 6 or 7 minutes. Long enough for me to chop some fresh parsley and tarragon and sice some crusty bread. Obviously because it has no thickener it is really thin but still rich and the salmon was basically poached so it has this really nice texture along with the creamy potatoes. It might be my new favorite soup.
And then the next night alonside our tacos I made kale and roasted cauliflower. I love broccoli but need a break now and then and Jon will make you eat mixed veggies everyday if he's cooking. And yes even when we have tacos I try to have some sort of veggie option for dinner... Anyway stupid me I always thought kale was a garnish but this year I have seen lots of peeps cook with it and it's supposed to be super healthy. I took my standard approach anytime I make a quick cooking green - bacon, onion, garlic, red pepper flakes, and stock. In fact it is pretty good if you like greens I only cooked then for about 20 minutes and they were not the most tender, they maintained a bit of chew in a good way and good flavor. And the cauliflower was just roasted -my favorite way to cook cauliflower with olive oil, salt, pepper, cumin, and smoked paprika. I saw a recipe for cauliflower with capers, roasted garlic and parmesan that I would like to try and I saw where smitten kitchen added pomegranites to the roasted cauliflower and I bet that is a nice contrast of flavor and texture. If you are cooking any new veggies let me know especialy butternut squash cause thats my fave!
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