Crapshoot Chowder

A recipe for a Real Simple soup popped up while I was shopping -- since I had some luck with the RS recipes, I checked it out. Scallop chowder sounds delicious, but scallops were $16/lb and they wanted 1.5 lbs in their recipe. Not happening.

I ordered a half pound of large sea scallops (about 6 or 7) and a pound of the "fish cubes for stew." The mix of fish is whatever is the scrap of the day -- usually salmon, tuna, and swordfish, according to the description. A bit of a crapshoot.

What came was about 3/4 salmon and a little tuna. Which is fine.

Making the soup:

Bacon? Check.
Scallops? Check.
Onions? Check.
Potatoes? Check
Fish cubes? Check.

Here's the orignal recipe. While I was frying the bacon, I checked for salmon chowder recipes, since there was so much salmon in my fish cubes. This Epicurious recipe for Salmon Chowder seemed promising too.

I fried six slices of bacon and removed the bacon. Then cooked the scallops in the bacon fat, a couple of minutes a side, and removed them. Then the 4 red potatoes (more like a pound than half a pound) and three really small (organic small) onions sliced long-ways. I should have done just the onions and then deglazed with wine. After the onions were soft, then I deglazed with wine -- working around the potatoes.

Then a pint of chicken stock. After some simmering, a half cup of cream. Salt and pepper. I wasn't trying to double the recipe, but the stock wasn't enough for all the potatoes and the upcoming fish, so I added a cup and half of milk. Also some fresh thyme.

Bring to a simmer for a while, then add the fish. A little later, add the corn and return the scallops to the pot. More salt and pepper.

Let everything get hot. The salmon chowder recipe had lemon juice, which sounded good, so I squeezed a lemon into the pot.



Garnish with parsley and crumbled bacon.



Yum. Everything contributes a flavor. The salmon is great. Tuna very good. Scallops are so buttery and sweet, it seems impossible. Plus, bacon fat, potatoes, cream.

Very thin broth, but will probably thicken with the starch from the potatoes and corn. Thin is good, a little wet slurp with each different kind of bite. The scallops are so rich I wouldn't want it to be much heavier.

Verdict: A-
Credits: Scallop and Corn Chowder, Real Simple Magazine
Salmon Chowder recipe at Epicurious.com
Leftovers? Oh yes.

Notes: If FreshDirect challenges you for a zip code, use 10023. I am sure they deliver everywhere in that code. In mine, you'd be further challenged because I live in such a remote neighborhood (puh-leeze).

Colcannon

To use yesterday's cabbage, I wanted to make this Irish treat. I based my recipe on Eating Well's version. Since I am not doing milk right now (and never have it in the house anyway), I needed a substitute to make it a little creamy. I added a little extra butter to saute the cabbage and then used wine, broth, olive oil and vinegar. Delish!


1 half head of cabbage shredded
1 lb red pototoes

2 T. butter

2 T. broth
1/4 C. white wine
2 T apple cider vinegar
2 T olive oil

salt and white pepper


Start the potatoes boiling. In a frying pan, soften the cabbage with the butter and a scoop of the potato water.

When the potatoes can be stuck easily with a fork, drain and mash. Add the olive oil and broth. Salt and pepper. Stir in the cabbage, add the wine and taste. If the tang of vinegar would be good, then add that.

Low cal, high fiber.



Verdict: B+ a tasty treat and better than plain potatoes.
Credits: Eating Well
Leftovers? Yes, potato pancakes tomorrow!

Notes: Vegan, if you skip the butter.

Aloo Gobi

On the DVD for Bend it Like Beckham there is a special feature for making aloo gobi. The director makes it in a restaurant kitchen with her mother and aunt looking on. I love aloo gobi and making any curry, so I was inspired to try Gurinder Chadha's version. Of course, I didn't write it down so it is only my memory of her version -- with substitutions.

1/2 head cauliflower, cut into pieces
3 yukon gold potates, chopped

1 small bunch cilantro (coriander), stems and leaves chopped separately
1 can diced tomatoes with jalepeno
2 green chilies, diced
1/2 large onion, diced
1/4 C. olive oil
1 T. cumin seed
2 t. tumeric
2 cloves garlic, minced
2 T. hot curry powder, Calcutta Heat, Spice Islands
1 t. grated ginger
1 t. salt

In a wok, heat oil and add cumin seeds and cook for a minute or less. Add chopped onion and cook until onions are translucent. Add garlic and ginger, tomatoes,chilies and cilantro stems. Stir together. Stir in tumeric and simmer while you chop cauliflower and potatoes.

Add cauliflower and potatoes and salt, cover and simmer for ten minutes. Check and add water if sticking. Simmer another 15-20 minutes. Stir in half the chopped cilantro and simmer uncovered for 5 minutes. Serve, topped with remaining cilantro.

Verdict: B+
Credits: Bend it Like Beckham DVD special feature
Leftovers? Yes, and even tastier. In the DVD, Ms. Chandha praises toasted aloo gobi sandwiches. But cold curry on white toast? That's whack. I won't be trying that.

Notes: For the movie, the tagline is : "Who wants to cook aloo gobi when you can bend a ball like Beckham?" Now, I thought the movie was great, but seriously -- soccer? I have spent far more effort learning Indian cooking.

I didn't have garam masala in the house and they were out when I went to the store, so I used hot curry powder instead. Still good.