2012 January « Edible Aria

Wild-Caught Salmon Chowder with Smoked Bacon and Black Sea Salt

January 8, 2012 at 6:09 pm (Cooking, Fish and Fishery, Food, Fruits, Vegetables, Plants, Milk and milk products, Real Food, Recipes) (amino acids, chowder, omega, salmon, soup, Yukon Gold potato)

Loaded with protein, omega 3′s and life-giving amino acids, this hearty and delicious soup has just a few carefully selected ingredients. Perfect fare on a cold winter’s eve..

Peel and cut 1 medium Yukon gold potato into 1/2-inch dice. Place in a pot and barely cover with light chicken (or fish, vegetable) stock and bring to a low boil. Cook until the stock has thickened with potato starch and the potatoes are very nearly done. Turn off the heat and keep warm.

Cut a couple of thick slices of hardwood smoked bacon into 1-inch lengths and cook over medium-low heat until the fat has rendered and the bacon is crisp. Transfer the bacon to a side dish to drain, leaving the fat in the pan.

Add about 1 cup each of diced yellow onions, diced carrots and bias-cut celery to the pan with the bacon fat and cook without browning until al dente.

Meanwhile, remove the skin from 6 or 8 ounces of wild Alaskan salmon filets, tear into large chunks and set aside.

Add the potatoes and their cooking water to the pan and simmer for 5 minutes.

Add the salmon and 1/2 cup of heavy cream to the pan, stir and simmer until the base has thickened and the salmon is just cooked through, about 8 minutes.

Add chopped fresh parsley and a squeeze of fresh Meyer lemon juice and stir to combine. Simmer for one last minute, then season to taste with freshly-ground black pepper.

Ladle soup into warm bowls, top with pieces of bacon and finish with a few flakes of black sea salt.

Chef Freddie Bitsoie Recommends a Cross-Cultural Celebration of Native Regional Winter Recipes (indiancountrytodaymedianetwork.com)

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Peppercorn-Crusted Veal Rib-eye w/Brandied Chanterelle Demi-Glace

January 4, 2012 at 6:09 pm (Cooking, Food, Fruits, Vegetables, Plants, Meat, Poultry, Game, Real Food) (demi-glace, Veal)

Pastured veal rib-eye steaks are dry-marinated with sea salt, garlic and herbs, then lightly coated with freshly-cracked black pepper and seared in a very hot, dry cast iron pan. The streaks are finished in a 500 degree oven and served with fresh herbs and a rich, brandied demi-glace with chanterelle mushrooms..